Material: 1 pig elbow (about 1 kg).
Seasoning: 2 pieces of dried red pepper, 5 pieces of ginger, 1/2 teaspoons of sugar, soy sauce, salt and a little pepper.
Practice: 1, wash the elbow, put it in boiling water, take it out and wash it; 2, removing seeds from the dried peppers for later use; 3. Stir the salt, sugar, soy sauce, pepper and ginger evenly to make sauce, and marinate it with pork elbow 1 hour; 4. Put the elbow, sauce and dried pepper into an electric pressure cooker; 5. Set the pressure value to 80 kPa and keep the pressure for 30 minutes. Taste: bright red, rich and mellow, fat but not greasy.
Ingredients: chicken wings 12, green peppers 1, red peppers 1. Seasoning: 3 teaspoons of soy sauce, 65,438+0 teaspoons of honey, 65,438+0 teaspoons of raw flour, a little ginger, onion and garlic, and salt. Practice: Wash the chicken wings, blanch them in boiling water for 2 minutes, remove them and rinse them off; Mix a little cooking wine, corn starch, salt, green pepper, red pepper, ginger, onion and garlic, honey and chicken legs, and then marinate for 15 minutes; Put the chicken leg and sauce into an electric pressure cooker and add half a glass of water; Set the pressure value to 30 kPa and the holding time to 22 minutes. Taste: The fragrance and sweetness of honey are by no means comparable to that of ordinary sucrose, and the taste of chicken wings is sweet and tender with the characteristics of barbecue. Chicken wings are tender outside and sweet inside, which is delicious.
Name of the dish: Salted pork bone porridge
Ingredients: appropriate amount of rice, 500g of pig bones and 50g of peanuts. Seasoning: Zanthoxylum bungeanum, yellow wine and ginger. Multi-salt practice: 1. Zanthoxylum bungeanum, yellow wine, ginger and pig bones are pickled together, usually one day in advance, so that the bones are more tasty; 2. Wash the pig bones, blanch them in boiling water for 2 minutes (ginger slices and yellow wine should be added to the water), then remove them and rinse them off; 3. Put pig bones, peanuts and rice into an electric pressure cooker and start cooking porridge; 4. Set the pressure to 40 kPa and the holding time to 30 minutes; 5. Add a little salt to taste after cooking. Taste: The white bone porridge has bright red meat, the cooked porridge is soft and smooth, the cured bone is separated from the meat, and the bone and meat are mixed in the porridge, which is salty and delicious, thick and sweet. In fact, there are many kinds, such as shrimp porridge, red mung bean and lily pork porridge, fresh lily and pumpkin thick soup, braised Wuxi ribs, white meat with garlic paste, spicy salted chicken and so on. I hope you like it.