Take proper amount of head and vinegar.
1. shrimp, take out the internal organs from the third section of the back with a toothpick, wash them, and marinate them with onion, ginger skin and cooking wine for a while.
2. Cut the onion and peel and shred the ginger.
3. Dry the water with a kitchen paper towel.
4. Pour the oil in the pot until the oil temperature is 80% hot, add the shrimps and fry again until the shell is crisp.
5. Wash and cut the parsley.
6. Wash the pan and fry shallots and ginger with a little oil.
7. Add all seasonings and a little water to boil.
8. Pour in the fried shrimp and stir fry until it tastes good.
9. Sprinkle coriander before cooking.
Boiled pork slices with garlic
Ingredients: pork belly 200g, cucumber 1, garlic 1, pepper 2, coriander 2, ginger 2, soy sauce 20ml, vinegar 10ml, sugar 5g, sesame oil 10ml, Chili oil15ml.
1. The materials are ready.
2. Put the pork belly in the pot, add the ginger slices and cook them until they are broken, then soak them in the original soup until they are warm.
3. Slice the meat as thin as possible.
4. Wash the cucumber and plan it into long slices. Fold a piece of meat and a cucumber in half and put them neatly on the plate.
5. Peel and mash garlic, wash chopped green onion, coriander and pepper, put them all in a bowl, and add soy sauce, vinegar, sugar and pepper.
Stir the oil and sesame oil evenly.
6. Sprinkle the seasoning on the sliced meat and enjoy.
Eel pot
Ingredients: 300g of Monopterus albus, bacon, 2 salted taro, onion, ginger, garlic, vegetable oil and rice wine.
1. Wash Monopterus albus and cut into sections.
2. Wash and slice the bacon.
3. Wash the onion, ginger, garlic and taro, and slice the taro.
4. Heat oil in the pot, add ginger and garlic and stir fry for a while.
5. Stir-fry garlic and add eel to stir fry.
6. Stir-fry Monopterus albus, add bacon, stir-fry until the bacon is slightly oily, and add yellow wine.
7. Stir-fry with yellow rice wine for a while, then add boiling water and skim off the floating foam.
8. After the water is boiled, turn to the casserole and cook for ten minutes, then add the taro. After the taro is boiled soft, sprinkle with chopped green onion and serve.
Beer Duck
Ingredients: duck 700g, green pepper 1, beer 600ml, ginger slices, onion, salt 3ml, soy sauce 15ml, dried pepper 15g, cooking wine 15ml, pepper 10g, soy sauce 20ml.
1. Wash the duck, cut it into medium-sized pieces to taste, and peel off the thick duck skin.
2. Put the duck in a bowl, add cooking wine, salt, soy sauce, ginger slices and onion slices, and marinate for 20 minutes.
3. Put the fat duck skin into the pot.
4. press the shovel on the small fire and slowly press the duck out.
5. When both sides of duck skin turn golden yellow, a large amount of duck oil flows out and duck skin is filled.
6. Pour the dried peppers into duck oil and stir-fry the peppers.
7. Pour in the marinated duck and stir fry.
8. Pour in soy sauce, stir-fry and color.
9. Pour a bottle of beer instead of duck, and simmer slowly.
10. Slowly collect the juice, pour in the green pepper and stir fry.
The pictures and texts come from the Internet, and the copyright belongs to the original author. If there is any infringement, please inform us to delete it.