1. Four Joy Meetballs
Ingredients
65g of pork stuffing, 1 egg, 4 horseshoes, half steamed bread, minced onion and ginger, 1 tsp of soy sauce and cooking wine, 1 tsp of soy sauce, 2 tsps of salt, water starch (1 tsp of dried starch, 6 grains of pepper, 1 aniseed).
Practice
1. Wash and dry the pork and chop it into stuffing, not too fine.
2. Peel and chop the horseshoe; Dice the steamed bread.
3. Beat the eggs into the meat stuffing, add the minced onion and ginger, add all the materials except the aniseed pepper, and beat them in one direction until they are strong, adding a few drops of water in the meantime. Then add chopped horseshoe and diced steamed bread and mix well.
4. Make the meat into balls.
5. Add oil to the pan. When it is 6% hot, add meatballs and fry until the surface is golden, then remove and drain.
6. Add a proper amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, add the soy sauce to your favorite color, boil and simmer until the soup is less, then take out the meatballs.
7. Continue to boil the soup left in the casserole, add water starch (extra weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.
II. lucky strike
Materials
4g of silver carp head, 2g of beancurd, 5g of ginger, 1g of green garlic, 1g of cooking wine, 1g of bean paste, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of corn starch.
Practice
1. Wash and dry the fish head, cut it into 4 large pieces, fry the fish head on both sides with 5 tablespoons of oil and take it out.
2. Cut the tofu into thick slices, fry it in oil, then put it in a cooking pot or casserole, and put the fried fish head on the surface.
3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well, bring to a boil, and pour into the pot. Bring it to a boil, and simmer for 4 minutes to make it tasty.
4. When the soup is slightly dry, pour a little water starch to thicken the soup to make it slightly thick.
5. finally, sprinkle it on garlic, roll it slightly, then turn off the heat and remove it for eating.
3. Sweet and sour spareribs
Material: 1 sparerib, 4 garlic cloves, 2 red onions, 3 tablespoons of rice vinegar, 3 tablespoons of rice wine, 1 piece of brown sugar, 2 tablespoons of soy sauce, a bowl of boiling water, and a proper amount of oil
Steps:
1. Wash and drain the spareribs, peel the garlic in half, and peel off the outer layer of red onions to dry.
2. Add oil to the pan, add garlic and onion, fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out the part, leaving a small amount of base oil, and pour 3 tablespoons of rice vinegar.
4. Pour in 3 tablespoons of rice wine.
5. Add a small piece of brown sugar.
6, pour boiling water to the end of the ribs.
7. Pour in 2 tablespoons of soy sauce.
8. Go back to the wok and collect the juice. If it is too light, you can add a little salt, or add a few drops of soy sauce if you want the color to be darker.
Fourth, saute chicken
1. Wash the chicken, chop it into pieces, put it in a boiling pot with cooking wine, take it out and drain it;
2. Oil a hot pan, stir-fry star anise, cinnamon, fragrant leaves, dried peppers, prickly ash and onion ginger slices;
3. Add chicken pieces and stir-fry for 3 minutes, add soy sauce and soy sauce, and stir-fry white sugar until the color is the highest;
4. Add boiling water until the chicken nuggets are covered. After boiling, add tomato sauce and lemon juice, cover and turn to low heat for 2 minutes. Add green and red pepper, salt, pepper, and collect juice over high fire.
5. Pearl lotus root round
1. Soak glutinous rice in water for 2 hours and drain;
2. Chop the shallots and mince the ginger;
3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo into the meat stuffing and mix well;
4. Rub the lotus root into lotus root paste with utensils, and add it into the prepared meat stuffing and mix well;
5. Rub the meat stuffing into balls and roll a layer of rice on the sticky rice;
6. put it in a steamer and steam it on boiling water for 2 minutes;
7. Turn off the fire and sprinkle with chopped green onion.
6. Braised chicken feet
1. Remove the nails from the chicken feet and blanch them out;
2. Stir-fry until the chicken feet are slightly yellow;
3. Add onion, ginger, octagonal red pepper and stir-fry for fragrance;
4. soy sauce is 1:1, and a bowl of rice wine. Boil;
5, put salt, thirteen incense, and boil;
6. Cook for 15 to 2 minutes on medium and small fire to collect juice. Put some monosodium glutamate out of the pot to taste.
VII. Spicy trotters
1. Wash trotters and slice ginger and garlic;
2. Boil water in the pot, add onion and ginger slices, pour in a little cooking wine, put trotters in water after the water boils, skim the floating foam and take out trotters;
3. Put oil in the pot, add dried pepper, pepper, aniseed, ginger slices and garlic slices and stir-fry until fragrant;
4. Add pig's trotters and stir-fry. Add soy sauce, old vinegar and salt to taste, until the water does not pass the pig's trotters;
5. Bring the fire to a boil and turn it to a low heat until the pig's trotters are cooked and rotten.
8. Sweet and sour spareribs
Material: 1 sparerib, 4 garlic cloves, 2 red onions, 3 tablespoons of rice vinegar, 3 tablespoons of rice wine, 1 piece of brown sugar, 2 tablespoons of soy sauce, a bowl of boiled water, and a proper amount of oil
Steps:
1. Wash and drain the spareribs, peel the garlic in half, and peel off the outer layer of red onions.
2. Add oil to the pan, add garlic and onion, fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out the part, leaving a small amount of base oil, and pour 3 tablespoons of rice vinegar.
4. Pour in 3 tablespoons of rice wine.
5. Add a small piece of brown sugar.
6, pour boiling water to the end of the ribs.
7. Pour in 2 tablespoons of soy sauce.
8. Go back to the wok and collect the juice. If it is too light, you can add a little salt, or add a few drops of soy sauce if the color is darker.