Ingredients: tofu 1 pair, minced meat 50g, vegetable oil 100g, douban hot sauce 35g, monosodium glutamate 3.5g, bone soup 10g, red oil 15g, pepper powder 0.5g, wet starch 30g, 2 onions and ginger 65438+.

Methods: Cut the tofu into squares with a square of 1 cm, put it in a container, pour1000g of boiling water, soak it for about10min, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat a wok with high fire, add 50g vegetable oil, stir-fry minced meat until it changes color, add minced onion, ginger and garlic and stir-fry until fragrant, and add douban hot sauce and stir-fry red oil. Add bone soup and monosodium glutamate into diced tofu, thicken it with wet starch after boiling, pour 50g vegetable oil, turn the pot, gently push it with a spoon, pour red oil, sprinkle with pepper powder, and put it in a deep soup basin.

Features: golden red color, strong spicy taste, fresh and delicious.

Key points: boil the water for scalding diced tofu, pour the cooked oil on the tofu, and it won't come out after serving.

A variety of braised pork practices:

Cooking braised pork is simple and simple, complicated and complicated. I learned it from a senior at first. The key is to fry brown meat. After several failures, I feel a little bit, but after all, the technology is unstable. Now my senior has gone to Tongji to cook, so I'm busy with my studies, so it's not easy to disturb. Later, I heard from a friend that the authentic braised pork does not need to fry the brown meat, but only needs soy sauce, cooking wine and sugar, just like the ultimate in martial arts. So I tried the simple and extreme method of braised pork.

Blanch pork belly with boiling water to remove dirt and cut it into mahjong tiles. For example, in a cold water pot, remember to boil the water without meat, skim off the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, roll it again, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and cook slowly on low heat. At this time, you should pay attention to turning over to prevent the pan from sticking. Attached is the copy I did for you last weekend, haha.

Dumen braised pork

I didn't expect so many people to be good at braised pork. This dish is not only appetizing, but also cooked by myself. I learned braised pork from my mother, who is a master of Sichuan cuisine, and braised pork is different:

1. Heat the oil, add two spoonfuls of sugar and ginger slices, and stir-fry for a while.

2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.

3. Adding water will overflow the meat. Add a little soy sauce, salt, and China vinegar (two! ), four or five petals.

4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pot. I must cook braised pork once a month or two. Ginger is more delicious than meat. No, better than meat. :-)

Home-cooked braised pork

I haven't tried this method elsewhere. Friends say it's delicious. Here's how to make a catty of pork belly. Cut it into small pieces of two or three centimeters square, then cut a few knives on each side (for seasoning, if you are lazy), use soy sauce (soy sauce is mixed at home, I use it here), add sugar and chopped green onion to make juice, and feed the meat for two hours (best). Fry the meat piece by piece for about half a minute while it is hot, and then take it out. Boil a small pot of water, add star anise, star anise and the juice prepared before. When the water boils, add meat and simmer for an hour. Features: the meat is rich and crisp. Key points: add more onions and fry in situ (don't pour all the meat in at once, it will become fried meat) Disadvantages: there is a lot of smoke when frying meat.

Braised pork (Spring Festival edition)

Ingredients: fresh pork1000g (with skin on the back buttock), 500g chicken leg.

Accessories: ginger, onion, cardamom, fermented bean curd, aniseed, salt and white wine.

Exercise:

Dice pork (length 2cm, width 1.5cm), chop chicken legs into small pieces, put them in cold water, heat them until the water boils, take out chicken pieces and pork pieces, and drain the water; Pour the oil and sugar into an iron pan, heat and stir with a shovel until the mixed color of the oil and sugar becomes dark and bubbles; After one minute, add chicken and pork, stir, pour soy sauce, stir, add water, add auxiliary materials, cover, bring to a boil, turn off the heat, occasionally turn it over with a shovel, and simmer.

Attachment: A plate of refreshing pickles. Forget it if your stomach is not very good:)

Fried shredded pork with sweet and sour sauce

Operation:

Version 1:

Recipe ingredients: 250g pork leg, 0/00g tender bamboo shoots, 0/egg, 0/5g sugar, 0/5g vinegar, 200g crude oil, 0/0g sesame oil, 2.5g monosodium glutamate and soy sauce.

◆ Production process:

1. Cut pork leg into 6 cm long and 0.2 cm wide threads, mix with wine and salt, and add chopped eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use.

2. When the pot is 60% hot, add oil, then add shredded pork and stir fry. If the pot is broken, pour it into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.