Stir-fry with black bean sauce: Stir-fry pork with black bean sauce: pork hind leg 300g, scallion, Pixian bean paste 1 spoon, bitter gourd, pepper, black bean sauce, ginger, sugar, soy sauce 1 spoon and salt.
Exercise:
1, put it in a cold water pot, cook until the pork belly is cooked, turn off the fire, and soak the pork belly in the original soup until it is cool.
2. Take out the slices after the hind leg meat is cool.
3. Cut the onion and mince the ginger.
4. Bitter gourd is sliced obliquely.
Step 5 cut the pepper into sections
6, the wok is hot, do not put oil, directly cut the hind leg meat, the hind leg meat is fried, and served.
7. Pour off the excess oil in the pot, leave a little oil, and stir-fry Pixian bean paste, dried lobster sauce and ginger onion.
8. Stir-fry the fragrance, then add the pepper segments and stir fry.
9. Pour the hind leg meat back into the wok and stir well.
10, and add half a spoonful of soy sauce and 1 spoonful of cooking wine to the pot and stir well.
1 1. Pour the bitter gourd slices into the pot and stir them evenly, and adjust the salt as needed.
Tip:
1, cook the hind leg meat in a pot, cool it and slice the original soup.
2, the length of oil explosion depends on personal preferences, like soft glutinous, it will explode shorter, like dry incense, it will explode longer, and I will explode more dry incense;
Douchi and soy sauce are salty. Do you need to adjust the salt to see the taste?
Douchi frying method: Douchi sword beans are shredded. Ingredients: half a can of Douchi sword beans, 250g black beans, appropriate amount of garlic, appropriate amount of red pepper, appropriate amount of pepper and appropriate amount of salt.
Exercise:
1, prepare raw materials;
2. Boil the water, add the right amount of salt and a few drops of oil, and cook in the beans;
3. Cook the sword beans until they are 78% mature, take them out and cut them into filaments;
4. Pour part of the oil and lobster sauce from the canned lobster sauce and shad into a clean pot;
5. Add diced red pepper and minced garlic and stir fry together;
6. Stir-fry until fragrant, add shredded beans and continue to stir-fry; 7. Add a proper amount of salt and stir well; 8. Add shredded shad pieces and fry together; 9. Finally, add pepper and mix well;
7. Add the right amount of salt and stir well;
8. Add shredded shad pieces and fry together;
9. Finally, add pepper and stir well;
10, put it in a bowl.
Tip:
1. Boil the whole kidney bean in water with a little salt and oil. Cook for a while, let the kidney beans cook until they are 70% or 80% mature, and then take them out and cut them into filaments.
There is a lot of oil in the canned lobster sauce and mackerel. You can use the oil inside to saute the fermented soybean, minced garlic and diced red pepper, and then fry them with shredded kidney beans, adding salt to taste when frying;
3. Put the salt before putting the shad (because the shad already has salt, if it is a whole piece, it will be torn by hand first), which will be more delicious. Finally, add some pepper to taste.
Stir-frying with black bean sauce: Steamed pork ribs with black bean sauce raw materials: 500g of pork ribs, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 3 cloves of garlic, 5-spice powder 1/2 tablespoons, soy sauce 1 2 tablespoons, black bean sauce 1 2 tablespoons, raw flour1tablespoon, and chicken essence.
Exercise:
1. Wash the ribs and dry them with kitchen paper.
2. Chop garlic and add it to the washed ribs. Add cooking wine and grab it evenly with your hands.
3. Add soy sauce, vegetable oil and sesame oil
4. Add spiced powder and chicken essence.
5. Add a spoonful of soy sauce and lobster sauce and grab it again.
6. Scoop in the raw powder and tender meat powder, and grab them evenly, so that the surface of the ribs is evenly covered with raw powder.
7. Wrap it in plastic wrap and refrigerate it for more than 1 hour (you can also marinate it the night before and refrigerate it until the next day, so that the ribs are more delicious)
8. Take out the preserved and refrigerated ribs and put them on a plate. Wash and chop the green pepper and sprinkle it on the ribs.
9. Boil water in a steamer, put it in, cover the lid or wrap it outside the plate with heat-resistant plastic wrap (some plastic wrap is not heat-resistant, I bought a roll of this last time and didn't see it clearly. It melts when it is hot. If you want to use plastic wrap to steam in a steamer, please see if it can withstand high temperature.