Raw materials: pig blood 1500g, small intestine 200g, pig liver 200g, pig brain 20g and front leg meat 200g.

Ingredients: coriander, onion, dried pepper.

Seasoning: thirteen spices, monosodium glutamate, salt and soy sauce (straw mushroom soy sauce)

working methods

1. First, marinate the small intestine, pig liver and forelegs (marinate with potato powder), dice the pig blood, and cut the onion and coriander into sections.

2. Add pig brain, ginger foam, salt and pepper to the pot, and then add water to taste: monosodium glutamate, thirteen spices and soy sauce. Pour pig blood into a pot and cook, then add the marinated small intestine, pig liver and front leg meat to cook, finally add coriander, onion and dried pepper, stir evenly to thicken, and add clear oil.

Peasant-style radish garden

material

400 grams of radish, meat stuffing 180 grams and 200 grams of Chinese cabbage. Seasoning salt 10g, monosodium glutamate 10g, egg 1g, raw flour 50g, pepper 10g, flour 60g, lard 20g, ginger onion 20g, salad oil 800g, broth 400g, shredded onion and shredded red pepper.

working methods

1, chopped onion and ginger respectively; Wash the Chinese cabbage and tear it into small pieces 10 cm square. Control water for standby.

2. Wash the radish, wipe it clean with a rubber broom, dry it with a towel, add minced meat and stir well, add Jiang Mo, chopped green onion, 8g salt, 8g monosodium glutamate, flour, raw flour and eggs, stir vigorously and knead it into balls by hand; Add salad oil to the pot. When it is 60% hot, add radish balls and fry for 5 minutes. Take it out and control the oil.

3. Put lard in the pot, stir-fry Chinese cabbage for 3 minutes until it is 80% hot, add broth and radish balls, boil with 2 grams of salt, 2 grams of monosodium glutamate and pepper, then take out the pot, put the cabbage in the bottom of the pot, put the balls on the cabbage, pour the soup, and sprinkle with shredded onion, shredded red pepper and shredded green pepper.

Shanzhai Peasant-Style Bao Si

material

Ribs (small ribs are better) are about 250g.

Potatoes 1 (about 3-4 large and small)

1 corn

Appropriate amount of green beans (kidney beans in the program)

2 tablespoons of post-bamboo sauce (Northeast sauce in the program)

working methods

First, corn:

1. Corn is boiled, so it is original;

2. Cut the corn into sections, and then cut each section into four pieces for later use.

Second, potatoes

1. Peel and cut into pieces, then soak in cold water to remove the starch on the surface;

2. Use a towel or kitchen paper to dry the surface moisture and fry it into light yellow. Do not fry it for too long.

Third, ribs and kidney beans:

1. Pick kidney beans into sections, which should not be too long, about 3-4 cm, and marinate ribs with soy sauce, cooking wine, sugar and pepper;

2. Cook in cold water and blanch;

3. After the water is boiled, roll it until it bubbles, burn it for 5-8 minutes, then rinse it with hot water and filter it;

4. Put the ribs in the pot for a while, then put the green beans, and pick them up immediately after ten seconds.

Official operation:

First put the sauce and garlic slices on the pot, gently push them away with a spoon or spatula, and let the sauce taste for a while;

Second, adding 1 large bowl of water can hardly exceed the weight of the material. Considering the salty taste of the post-bamboo sauce itself, it can be released as appropriate, and then added with sugar, white pepper and cooking wine to boil;

Third, pour in all the prepared materials;

4. After boiling, pour all the materials, cover the pot and stew for about 10 minute;

5. After uncovering the lid, collect the juice on the fire and taste it. If it is not salty enough, put the right amount of soy sauce. If it is salty enough, add a proper amount of sugar, add 1 tbsp water starch, stir well, and collect the juice over high fire until it becomes thick. Add a few drops of sesame oil and soak it for a few times before serving.