Introduction to the recipe of sweet and sour pork ribs made by cooking delicious food Sweet and sour pork ribs are famous cold dishes in Sichuan, which belong to sweet and sour taste. Its characteristic is that amber is bright, dry, sweet and sour, and it is an excellent appetizer or appetizer. Ingredients: ribs 500g, ginger 15g, mashed, pepper 0.5g, vegetable oil 200ml (25ml), cooked vegetable oil or sesame oil 5ml, brown sugar 75g, vinegar 25ml, cooking wine 15ml, salt 2.5g, fresh soup or water 600ml, cooked sesame 5 g.
working methods
1. Wash the fleshy pig bones and cut them into pieces about 4 cm long.
2. Boil the water in a soup pot, then put the ribs in the pot and add ginger, pepper and cooking wine; After boiling, remove the floating foam, and continue to cook with low and medium fire for 1 hour for 20 minutes until the meat can leave the bone, remove and drain.
3. Put the wok on the fire, put the oil to 70% heat, fry the ribs for about 2-3 minutes, and take them out when they are brown. Be careful not to fry for too long, so as not to harden the meat.
4. Then wash the pot, add ribs, add fresh soup, brown sugar, salt and a little cooking wine, and stir-fry with vinegar until the soup is almost dry. Pour in a little cooked oil or sesame oil and mix well. After cooling, put on a plate and sprinkle with cooked sesame seeds.
Cooking food: stewed chicken legs with potatoes, 5 drumsticks, 3 small potatoes, a little ginger, appropriate amount of cooking oil, soy sauce 1 tablespoon, a few drops of cooking wine, and appropriate amount of salt.
working methods
1, prepare the required ingredients.
2. Wash the chicken legs and cut them into small pieces. Cut the potatoes into hob blocks at will.
3, gas stove fire, pour a little oil into the pot, add chicken legs and ginger and stir fry slowly.
4. When the chicken legs are fried until the red blood can't be seen, continue to stir fry for about 1 minute, and add oil and soy sauce to stir fry.
5. After the chicken legs fry the color of soy sauce, put them in a small pot, add boiling water and potatoes, and simmer slowly. After about 15 minutes, add some salt and stir for a few times, then continue to simmer, turn it over with chopsticks a few times in the middle, and turn off the heat after collecting the soup.
Cantonese cooking in cooking and food production-spicy chicken sausage with wine? What inspired the introduction of recipes? Teppanyaki sausage? But the average family doesn't have this kind of kitchen utensils! Instead, think of chicken intestines? Pig small intestine? It's ok! I love it anyway! That kind? Tough? That feeling! So I made this dish! ! ! Not bad, I hope you like it ... this dish has a food stall! Teppanyaki feels like eating? Chicken in the water? Friends might as well have a try.
material
1, fresh chicken intestines (1 kg),
2, rural pure rice wine 2 liang (or right amount),
3. Garlic seeds 1 small pieces (masonry),
4. Two large peppers (blocks),
5, 2 small peppers (crushed),
6, salt 1 teaspoon,
7. Take a proper amount of soy sauce,
8. Two wilted (coriander),
9. the right amount of oil,
10, ginger (build by laying bricks or stones)
working methods
1, wash the chicken intestines first (generally, chicken stalls in food markets will be sold upside down first) and wash them several times.
2. Boil a little water and put the washed chicken intestines into it to cook. When the chicken intestines shrink slightly, pick them up and wash them again with frozen water, and then pile them into small pieces.
3, hot pot, add garlic, pepper, salt, stir-fry, then add chicken intestines, stir-fry for a while, and then add rice wine soy sauce (no matter how small soy sauce will dry up).
4. Cover and cook for three minutes on medium heat. Open the lid and stir-fry the big pepper pieces for a while. Cover for another minute. Finally, sprinkle with shredded ginger and stir-fry twice.
skill
If you like spicy food, put more pepper. If you like light food, you can leave it, because big pepper is not spicy.