Ingredients: Pork belly, quail eggs, green onions, ginger, star anise, cinnamon, fragrant leaves and dried peppers.
1. Cut the processed pork belly into small pieces, prepare a little spice, slice onion, ginger with a diagonal knife, two star anise, a small piece of cinnamon, a few fragrant leaves and three dried peppers.
2, pork belly cold water pot, add onion, ginger, cooking wine. Boil the bleeding foam with high fire, skim off the floating foam on the surface, and take out the water control for later use.
There is no need to put oil in the pot. Put the blanched pork belly in a pot and fry the excess oil, then take it out for later use. Leave the bottom oil in the pot, add rock sugar, stir-fry until it is purple, pour pork belly and stir-fry until the color is the highest, then add a proper amount of soy sauce, soy sauce and cooking wine, add onion, ginger, star anise, cinnamon, fragrant leaves and dried Chili, stir-fry until the fragrance is overflowing, and then pour hot water to simmer for 40 minutes, being careful not to add it.
4. Wash quail eggs, put them in a pot with cold water and cook for five minutes. Here is another trick to peel quail eggs. Prepare a glass bowl with a lid and add cold water. Put quail eggs in a bowl and soak them in cold water for two minutes. Change another bowl of cold water, cover it, shake it quickly for a dozen times, and then peel it well. Peel and set aside.
5, the meat in the pot is almost stewed, pick out the aniseed inside, then pour in the quail eggs, add a spoonful of salt, season with chicken essence, stew for another 20 minutes on low fire, collect the juice on high fire, and take out the pot.
Ingredients: pickled dried garlic, red pepper, celery and pork belly.
1. First cut the dry brine into thick slices, garlic into thin slices, red pepper into small rings, celery into long sections, and pork belly into minced meat.
2. Add two spoonfuls of soy sauce to the bowl. Half a spoonful of old extraction color, one spoonful of oyster sauce, plus appropriate amount of salt, aged vinegar, chicken essence and half a bowl of water, stir well and let the seasoning melt.
3. After the water in the pot is boiled, pour in the tofu and blanch it to remove the beany smell. Blanch for 30 seconds and remove for later use. Heat the oil in the pan and stir-fry the minced meat until fragrant. Add pepper and garlic, stir-fry, put dried coriander in a pot, stir-fry quickly and evenly over high fire, pour in sauce, stir-fry until it tastes delicious, finally add celery pieces, pour in starch and thicken, and stir-fry until celery is cut off.
Ingredients: pork tenderloin, millet pepper, pepper, ginger, garlic and leek.
1. Tear off the fascia on the surface of pork tenderloin, then cut the pork tenderloin in two with a knife to remove the odor at the waist, put it in a bowl with a flower knife, grab it with some salt and white vinegar to remove the fishy smell and odor, and then add a proper amount of water to clean it and control the moisture. Add proper amount of salt, pepper, light soy sauce, dark soy sauce, cooking wine and dried starch, and marinate.
2. Cut some millet pepper, pepper, ginger, garlic and leek into small pieces and put them on the plate for later use.
3. Heat the oil in the pot, add the millet pepper, pepper, ginger and garlic and stir fry until fragrant. Then put the pickled kidney flower in the pot and stir fry for about 30 seconds, then add the chopped leek and continue to stir fry for about one minute.
Ingredients: screws, dried peppers, fragrant leaves, star anise, pepper, green pepper, ginger, garlic, shallots and bean paste.
1, clean the screws first, and then cut off the snail's ass with scissors to facilitate the taste. After cutting, add water to wash and drain again.
2. Prepare some dried peppers, fragrant leaves, star anise, pepper, green pepper, ginger, garlic, shallots and bean paste.
3. Boil the water in the pot, plunge the snail into the water, and add some cooking wine to taste. Bring to a boil, remove, wash and drain.
4. Add pepper and spices, ginger, garlic, bean paste, stir-fry with low fire, stir-fry red oil, add snail, add some high-alcohol liquor to remove fishy smell and enhance fragrance, stir-fry a few times, then add a bottle of beer and two spoonfuls of water, a large piece of hot pot bottom material, add a little soy sauce, oyster sauce, chicken essence, sugar and pepper, and simmer for five minutes.
5. Finally, add green and red pepper rings, add some vinegar to the pot to enhance the fragrance, open a big fire to dry the soup in the pot, add some water starch when taking out the pot, hook some thin sauce, sprinkle with onion, and fry with pepper oil a few times. You can put it on a plate.
Ingredients: mung bean, pork, garlic, millet pepper and watercress.
1, green beans are cut into small pieces, a few millet peppers are chopped with a knife, garlic is chopped into minced garlic, and then half a packet of foreign women cuisine is prepared.
2. When the oil temperature in the pot is 50% hot, put the diced mung beans into the pot, fry for about 15 seconds, take out the oil control, then put the minced meat into the pot, add the minced garlic and millet pepper, add the fried diced mung beans, add a proper amount of salt, chicken essence and light soy sauce, stir-fry evenly over high fire, and then put them into the pot for frying.
Ingredients: prawn, egg, cucumber, ginger and onion.
1, prepare a small amount of new prawns, peel off the shell, cut a knife on the back to facilitate the taste, remove the shrimp line, pour in clear water, and control the moisture.
2. Start pickling below, add shredded ginger, salt and cooking wine into the bowl, mix well and marinate for five minutes. Peel the cucumber, remove the pulp, change the knife and cut into thick slices, and cut some onions. Three eggs, egg white and yolk are separated. Add a little salt to the yolk to adjust the taste, add some white vinegar and water starch, and stir well for later use.
3, the oil in the pot is hot, first pour the egg white into it, slide it for him with the remaining temperature in the pot, and then pour it out for him when it is cooked. The egg yolk is the same operation, and it is poured out after it is smooth.
4. Boil the water in the pot, first add the shrimps and cucumbers, cook for one minute, remove and control to dry. When the oil in the pan is hot, add chopped green onion and stir-fry until fragrant, add a little water, salt and pepper to taste, add a little water starch, add some thin sauce, add blanched shrimps and cucumbers, and then add scrambled eggs. The fire will fry him quickly and evenly, and then he can be put out of the pot and put on the plate.
Ingredients: beef, eggs, garlic, ginger, shallots, bean sprouts, oil wheat vegetables, pepper, dried peppers, bean paste and black sesame seeds.
1, beef knife cut into thick slices, cut into bowls, add oyster sauce, marinate and color, add some onion Jiang Shui to remove fishy smell and enhance fragrance, salt and add an egg white, dried starch and a little oil.
2. Garlic and ginger break it into pieces. Prepare some bean sprouts and oil wheat vegetables as the base material. The oil in the pot is hot, add the pepper, stir-fry the ordered food in the pot a few times, and add some salt to increase the bottom flavor. Stir-fry until it is not cooked, take it out and put it in a bowl to make a base.
3. Add oil to the pot, add Jiang Mo, minced garlic, dried peppers and prickly ash, stir-fry, add a little bean paste and chafing dish seasoning, stir-fry until it melts, and then add a proper amount of water. Extract some raw materials, boil the water in the pot, remove impurities, add some salt, chicken essence and pepper to taste. Then put the marinated beef into the pot, and remember to turn off the fire when eating beef, so as to ensure the consistency of beef maturity.
4. Boil the water in the pot for about five seconds, remove the beef, then sprinkle with pepper, pepper, minced garlic, chopped green onion and black sesame in turn, and then sprinkle with hot oil to stimulate the fragrance.
Ingredients: perch, ginger, garlic, red pepper and chives.
1. Clean the perch first, then replace the fish with flower knives, then prepare shredded ginger and onion knots, squeeze out onion ginger juice with cooking wine, pour it on the fish, spread it evenly and marinate for 20 minutes.
2. Cut the ginger into filaments, pinch the shallots left and right, cut into thinner filaments, and soak them in clear water for a while. Half a piece of red pepper is finely shredded, and the onion and red pepper are soaked and rolled up.
3. Put the ginger slices on the plate, put the perch with the skin facing up, let the perch lie on the plate like this, and put the ginger slices on the fish ridge. After the steamer is cooked, put it on the pot. Steam on high fire for eight minutes. In order to keep the fresh and tender taste of fish, the longest time should not exceed ten minutes.
4, steamed soup is very awkward, then remove the ginger slices, add the soaked three silk, pour hot oil to stimulate the fragrance, and finally pour the steamed fish with soy sauce. The fish is tender, delicious and delicious.
Ingredients: pork heart, chives, garlic, ginger, coriander, millet pepper and white sesame.
1. First cut the pig heart pile in half, cut off the white fascia on it, and then clean it. Add ginger, onion, dried Chili, star anise, cinnamon, two fragrant leaves and a little cooking wine to remove the fishy smell, and stew for 30 minutes.
3. Sauce: Add Jiang Mo, minced garlic and millet pepper, pour in hot oil, then add two spoonfuls of pepper oil, soy sauce, one spoonful of pepper oil, a little salt, chicken essence and half a spoonful of balsamic vinegar and mix well. Soul juice is ready.
4. Slice the cold pork heart and put it in a big bowl. Add coriander segments and white sesame seeds, and stir the prepared juice evenly.
Ingredients: eggs, tomatoes, black fungus, chicken, coriander, shallots and day lily.
1, put two eggs in a small pot and mix well. Cut a tomato into hob pieces, cut the soaked black fungus and chicken into small pieces, cut a soaked day lily into small pieces, cut two shallots into chopped green onion, and cut a handful of coriander into pieces.
2. Add a proper amount of water to the pot, pour in the cut side dishes, and add salt, pepper and chicken powder. Boil the soup with high fire, add mature vinegar, mushroom soy sauce and appropriate amount of water starch to make the soup rich and sticky. After boiling, pour in the egg mixture. Slide it with a spoon for a few times, then pour in a little sesame oil, turn off the fire, put it in the soup basin, and finally sprinkle a little parsley and chopped green onion, and the tomato and egg soup will be ready.