material
Ingredients: pork chop 500g, tomato (tomato) 300g, pickled mustard tuber 50g, soybean sprouts 1 00g, ginger 20g, shallot10g, green garlic100g, seasoning: Kaili red sour soup100ml, Guizhou. Litsea litsea oil 1 teaspoon (5ml), pepper 1 teaspoon (5g), oil 1 teaspoon (15ml).
working methods
1. Wash tomatoes, peel them and cut them into 0.5 cm square particles. Cut mustard tuber into strips with a thickness of 1cm. Wash soybean sprouts and set aside. Slice ginger, leek and garlic.
2. Cut the pork chops into inches and wash them. Boil the water in the pot with high fire, blanch the pork chops for 5 minutes, remove and wash the floating foam, and drain the water.
3. Heat the oil in the wok to 50% heat with medium heat, add old ginger slices and shallots and stir fry until fragrant, add tomatoes and stir fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, and add pepper and stir fry evenly.
4. Add the scalded pork chops, bean sprouts, pickled mustard tuber, green garlic slices and litsea cubeba oil to the pot, cook for 10 minute, then simmer for 20 minutes, and add salt.
Braised ou with spareribs
material
Ingredients: 250 grams of ribs and 500 grams of lotus root. Seasoning: lard 10g, salt 2g, monosodium glutamate, pepper 2g, chopped green onion 10g, edible alkali 1g, ginger 7g and onion 10g.
Exercise 1.
Cut the ribs into 3 cm square pieces. Wash lotus root, cut it into rolling blades, soak it in water (put edible alkali in water), and take it out.
2.
Put the marinated spareribs and lake lotus root in a casserole, add 700g of water, put them in the casserole together with ginger, onion and lard, stew for 30 minutes on medium fire until lotus root is fragrant, take out ginger and onion, add salt, monosodium glutamate and pepper, pour in oil and sprinkle with chopped green onion.
Steamed sparerib
material
Sparerib, lobster sauce, pepper, chicken essence
Exercise 1. Cut the ribs into sections and blanch them in boiling water for a few minutes;
2. Take out the pepper sprinkled with lobster sauce and steam for 10 minute.
3. Mix some chicken essence before eating ~