Practice 2
Lapi 75 g
Pork belly100g
Sour cabbage100g
Salad oil 60g
Salt 1.5 spoon
Appropriate amount of chicken essence
5 slices of ginger
Cooking wine 1 spoon
Soy sauce 1 spoon
Appropriate amount of pepper
1, pork belly washed and sliced; Cut the sweet potato vermicelli in half and soak it in water until soft; Slap the scallion into flat sections and slice the ginger.
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2. Heat 1 tbsp of oil, pour pork belly and stir-fry until the oil comes out, take up pork belly, pour out the remaining oil in the pot, and clean the iron pot.
3. Heat 2 tablespoons of oil, add 1 tablespoon of pepper and stir-fry until fragrant. Pick up the pepper and discard it. Add ginger slices and scallions to saute until fragrant, and pour the pork belly into the bag.
4. Pour in sauerkraut, stir-fry with the ingredients in the pot, and stir-fry until it is sour.
5. Inject 2 bowls of clear water and mix well, cover with high fire and boil, then simmer for 5 minutes. 6. Add sweet potato vermicelli and mix well. Cook for 5 minutes on low heat until soft. Add 1/4 tablespoons of salt and 1/3 tablespoons of chicken powder to taste, and then serve.
Practice 2
1. northeast lapis lazuli was soaked in warm water of about 70 degrees for 7-8 minutes.
2. Pork belly cut into square pieces
3. Shred northeast sour cabbage
4. Take out the soaked big face lift, rinse it with cold water, and grasp it by hand to prevent adhesion.
5. Add oil to the wok, medium heat, add pork belly and fry until it is broken, then add ginger slices and stir-fry until fragrant.
6. Add half a spoonful of salt, soy sauce and cooking wine and cook until the meat is colored.
7. Add sauerkraut, stir fry, then add half a pot of water, turn to low heat after boiling, and stew until the water is 80% dry.
8. Finally, add the face lift, add half a spoonful of salt, stir-fry evenly, if the color is not deep enough, add a small amount of soy sauce, and finally add a small amount of chicken essence pepper to taste, until the water is almost completely dry.
knack for cooking
Northeast big face lift is potato vermicelli, which itself is made of potato starch, so this kind of powder is not as soaked and boiled as sweet potato vermicelli. Long cooking and long soaking will make its starch dissolve and stick together, so there are several points to pay attention to when doing this:
1, can't use overheated water to soak, if you use boiling water, the time should not exceed 3 minutes, otherwise it is easy to soak too much;
2. When soaking, use chopsticks to stir it from time to time, otherwise the vermicelli will easily stick together and tear it.
3. Rinse the soaked vermicelli with cold water to wash away the excess starch. In the process of rinsing, you should also use your hands to scatter the vermicelli, otherwise the vermicelli will easily stick;
4, vermicelli should be left in the last pot, when the water in the pot is one-third to one-quarter, let the vermicelli fully absorb the water, cook for no more than 5 minutes, remember not to stew with pork, it will stew into a pot, and it will not be formed. ?
1, pork belly should be fat and even. If it is too soft to cut, you can put it in the refrigerator for a little freezing, or blanch it with boiling water, so it will be handy to cut.
2, pork belly should be sliced with skin, and then stir-fry the excess oil in the pot to avoid being too fat.
3, sauerkraut and pork belly are the best match, because sauerkraut likes oil, it will be smoother and smoother after mixing and frying, and pork belly will not be too greasy.
4. It is recommended to use northeast pickled cabbage to enter the dish. If you can't buy it, you can replace it with ordinary pickled cabbage. Northeast pickled cabbage is pickled with Chinese cabbage, Chaozhou pickled cabbage is mustard, and Sichuan pickled cabbage is short-legged cabbage.