Raw materials for killing pig vegetables
Ingredients: fresh fat pork 100g, pig blood 150g, pig liver 50g, pig large intestine 50g, white tofu 100g, sauerkraut 100g, and some vermicelli.
Seasoning: lard, ginger, salt, onion, coriander, pepper noodles, soy sauce, pepper noodles,
step
1. Slice the cooked pork belly; It is best to add some bone meat; Cut the cooked pork intestines into sections; Blood and intestines were sliced obliquely; Wash sauerkraut and cut into filaments; Scalding dry powder strips with boiling water, and cutting into long sections; Slice the frozen tofu.
2. Put the wok on fire, heat it with mixed oil, stir-fry ginger slices and scallions, stir-fry shredded sauerkraut to taste, add pork bone soup, pork belly, vermicelli and frozen tofu, boil and skim off the floating foam, add refined salt, pepper, cooking wine, soy sauce and chicken essence, stew for about 7 minutes with a colander.
3. Put the blood sausage into the pot, scald the sausage until it curls, take it out with a colander and put it into the soup. Add monosodium glutamate to the stew and pour out the soup in the pot? Finally, sprinkle with coriander festival and pour with garlic sauce.
Pork stewed vermicelli material:
Pork belly 500g sweet potato vermicelli or potato vermicelli 150g
Jingcong 1 garlic cloves 3 cloves
Composition:
Octagonal 1 Cinnamon Jamlom
Seasoning:
Cooking wine 1 teaspoon soy sauce 2 teaspoons
Soy sauce 1 teaspoon rock sugar 10g
1, prepare all materials.
2. Fans soak in warm water in advance.
3. Wash the pork belly and cut into pieces.
4. Pour the right amount of water into the pot. After the fire boils, cut the pork belly into pieces, blanch until the water boils, remove it, and drain the water for later use.
5. Wash the green onions and slice them.
6. Wash star anise and cinnamon with water.
7. garlic cloves are undressed for use.
8. Wash and heat the pan, add Jamlom oil and rock sugar, and stir-fry until caramel color.
9. Pour the drained pork belly and stir fry quickly in an automatic wok.
Bao Guo rou Shi Zhi Cai
750g tomato sauce, 3 bottles of iced plum sauce, 3 bottles of OK juice, half a bottle of Libalin juice, 200g tomato sauce, 1 bottle of sugar, 1500g white vinegar, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons, 1 carmine, and a little lemon yellow pigment.
production process
1. Wash carrots, tomatoes and fresh lemons and slice them.
2. Put the pot on fire, add 4500g of clear water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum soup, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire.
3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. Each dish can take about 75g of new fruit juice at any time.