condiments
250g of pig tongue, 250g of pig heart and 0/50g of pork/kloc-.
condiments
Shuifa Yulan tablet150g, melted lard and soy sauce 50g, vegetable oil 250g, Lentinus edodes seed 5g, soup1500g, salt 7.5g, monosodium glutamate1.5g, water bean powder125g, and onion ginger 30g.
manufacturing method
(1) Drain pig tongue and pig heart, then scrape and cook them respectively, and cut them into strips about 5cm,1.5cm wide and1.2cm thick.
(2) slicing and cutting Flos Magnoliae and fresh vegetables (vegetable heads, radishes or green bamboo shoots); Chop lean pork, put it in a bowl, add a little salt and water bean powder and mix well, then put it in a medium-cooked oil pan and fry it into balls; Blanch the bacteria with water, wash them, cut them into pieces, and rinse them with clear water for later use.
(3) Put the wok on a big fire and add lard. When it is five-ripe, first add onion and ginger, then add salt, soy sauce and meatballs in turn, add the soup to boil, then pour the soup into the wok and cook slowly.
(4) Boil the pig's heart and tongue for about two hours, add mushroom seeds and magnolia slices, cook for about half an hour, and then add vegetables to cook together. Immediately after cooking, add bean flour, hook it into second-rate clams, and add monosodium glutamate to serve.
Fried crab powder
condiments
Water-soaked mushrooms15g, cooked carrots and fresh bamboo shoots12.5g, and cooked potatoes 250g.
condiments
Crude oil 150g, a little sugar, refined salt, rice vinegar, Jiang Mo, monosodium glutamate, seasonal green leafy vegetables (mushrooms can be replaced by black fungus).
manufacturing method
(1) Peel the cooked potatoes and carrots and press them into mud; Slice fresh bamboo shoots; Shred green leafy vegetables and water mushrooms.
(2) Put oil in a wok and cook until cooked, stir-fry potatoes and carrots until crisp, then stir-fry green leafy vegetables, mushrooms and bamboo shoots, add white sugar, refined salt, monosodium glutamate and ginger powder and stir-fry, and finally pour a little rice vinegar.