Braised pork is a common dish in China, which is made from raw pork. Canned meat and fruit are also a common canned food. As the "buckle" of meat, it refers to the process of steaming or stewing the meat until it is cooked, and then inverting it in the dish.
Xinjiang saute spicy chicken, alias Shawan saute spicy chicken, is a special food in Xinjiang, which began in the middle and late 1980s. The specific ingredients are chicken legs and potato chips, cooked with noodles. Colorful, tender and spicy chicken breast and soft and waxy sweet potato, spicy and fragrant, coarse and fine, are the top grades on the table.
Braised ribs with white radish
Prepare the raw materials in advance: one radish, 300g pork belly, five slices of ginger, 10 old rock sugar and a little onion. Prepare oyster sauce, soy sauce, soy sauce, sugar, salt and monosodium glutamate as auxiliary materials in advance.
Step 1: wash and peel the radish, slide it into slices, and cut the pork belly into small pieces that look the same;
Step 2: Prepare a pot of boiling water in advance, pour pork belly into the pot and soak it for about 5 minutes, then drain it for later use;
Step 3: Heat the oil in the pot to 30% heat, pour ginger slices and old rock sugar in turn, stir-fry until the sugar is completely dissolved, then pour steamed pork belly and stir-fry for 2 minutes, then add warm water that has not been braised, add appropriate amount of oyster sauce, soy sauce, soy sauce, white sugar, salt and monosodium glutamate, stir and mix, cover and stew for 20 minutes;
Step 4: Open the lid, pour in the radish, stir-fry evenly, and stew again15min; Then sprinkle with onions and eat.
Stewed eel slices
Need food: Monopterus albus, ginger slices, garlic, soy sauce, rice wine, oyster sauce, white sugar, white pepper, chicken essence, cassava starch, shallots and herbs.
Exercise:
1. Wash the eels, cut off the internal organs, and then cut into sections. You can't wash it after cutting it. The eel blood is delicious and nutritious. Add cooking wine, edible salt and white pepper to marinate for ten minutes.
2. Put the pot on the stove fire, add some oil to boil it to 70% heat, add eel slices, and fry slowly over medium and small fire. Boil a small amount of cooking wine in the middle to remove the fishy smell, and fry the eel face slightly yellow.
3. Slide the fried eel to the side of the pot. Do not add ginger foam and garlic to stir fry. Later, stir-fry the eel, pour in a small amount of soy sauce, oyster sauce and sugar, and stir well in a rolling cold pot.
4. Add half a bowl of boiling water and proper amount of edible salt, bring to a boil with slow fire, then turn to medium heat to cook until the eel tastes soft and cooked, add chicken essence, thicken with starch, collect juice, sprinkle with shallots and shallots, and then take out the pan and plate.