First of all, meat
The meat is fat but not greasy, and the thick oil red sauce is not salty when cooked.
Exercise:
1. Fresh pork belly slices (with skin).
2. After cutting, marinate with sauce for more than 2.5 hours.
3. Take the marinated meat slices out of the sauce, put them in an oil pan and fry them in hot oil until they are 3-5 ripe.
4. Put the fried meat slices into the boiling marinade and cook until cooked.
Method of marinating sauce: heat the wok, heat the oil, add the sliced ginger, green onion, pepper and star anise, and then pour the remaining sauce of marinated meat slices into the pot to boil (if the remaining sauce is not enough, you can continue to add soy sauce and sugar).
After boiling, add appropriate amount of water and spices such as fragrant sand, cinnamon and galangal. After the marinade is heated, you can add the fried meat slices and cook them.
Second, Jinan crispy rice
During the Spring Festival in Jinan, a pot of dishes is usually crispy and ready to eat at home. According to legend, it was founded by a woman named Su Xiaomei in Shen Yan Town in the early Qing Dynasty, so this dish was named "Su Guo". Therefore, more vinegar is used in dishes, and the main feature is that the bones of meat and fish are crisp and rotten, so it was renamed as "crispy pot dishes".
Exercise:
Generally, there are dozens of materials for making crispy pots. The main ingredients are Chinese cabbage, lotus root, kelp, ribs, frozen tofu, trotters, chicken, fish and meat, and the seasonings are vinegar, sugar, yellow wine, soy sauce, onion, ginger and salt. The placement of crispy pot materials is also very particular. Generally, the bottom of the pot is covered with cabbage, with meat, kelp and lotus root in the middle, tofu and cabbage on top, and then the pot is covered. When making it, boil it with fast fire, and then burn it with slow fire until the bone spurs are crisp and rotten. This process takes about 10 hours or more.
Turn to the large intestine three to nine times
Jiuzhuan large intestine was initiated by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. This dish is also the favorite of many Jinan people during the Spring Festival.
Exercise:
1, the fat sausage is washed and cooked, cut into 2.5 cm long sections, blanched in boiling water, and drained;
2. The wok is filled with oil. When it is 70% hot, put it in the large intestine and fry it until it is golden yellow. Take it out.
3. Pour the sesame oil into the wok and heat it. Add 30 grams of sugar and stir-fry until dark red. Pour the cooked fat sausage into the wok and turn it over to make it change color.
4. After cooking wine, onion, ginger and minced garlic are cooked, add 250 ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate and soup, and then move to low heat for slow stew;
5. When the soup reaches 65,438+0/4, add Zanthoxylum bungeanum, Cinnamomum cassia (crushed) and Amomum villosum (crushed), continue to simmer on low heat until the soup is thick, turn the spoon to make the juice evenly wrap the large intestine, pour chicken oil on it, serve and sprinkle with coriander powder.
Fourth, sweet and sour carp.
It is said that "sweet and sour carp" first started in Luokou Town, an important town of the Yellow River. Sweet and sour carp is golden in color, tender outside and sweet inside, sour in taste, golden in scale and red in tail, which means auspiciousness. It is a delicious dish at the Spring Festival banquet.
Exercise:
1. Scales, viscera and gills of carp are removed, and both sides of the fish body are straight every 2.5 cm, and then inclined to form a rotary knife. Lift the fishtail to open the knife edge, sprinkle cooking wine and refined salt into the knife edge and marinate it slightly;
2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are mixed into thick juice;
3. Sprinkle wet starch on the knife edge, then fry it in 70% hot oil until the skin becomes hard, dip it in low fire for 3 minutes, then fry it in high fire until golden brown, take it out and put it on a plate, and rub the fish with your hands;
4. Stir-fry the onion, ginger and garlic in the pot, and then pour in the prepared sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir-fry and quickly pour it on the fish.
Five, milk soup.
Cattle milk soup Pu Cai is known as "the highest soup in Jinan".
Exercise:
1. Peel the old skin of Typha latifolia and cut it into 3 cm long sections. Cut mushrooms and magnolia officinalis into small pieces, blanch them in boiling water, take them out and drain them. Cut the ham into elephant eyes. Cut the onion into pieces.
2. Heat a wok, add oil, saute shallots, add milk soup, cattail, mushrooms, magnolia slices, salt, ginger juice and cooking wine to boil, skim off the floating foam, put it in a soup bowl and add ham slices.
Sixth, draw sweet potatoes
Brushing is a major feature of Shandong cuisine, and almost all children love it. It's Chinese New Year, so make a boiled sweet potato for your baby.
Exercise:
1. Wash and peel the sweet potato and cut it into hob blocks.
2. When peanut oil is added to the spoon and burned to 90℃, the sweet potato slices are fried thoroughly in the oil, and the oil is taken out when the color is golden.
3. Brush the spoon with water and sugar, and cook the sugar with slow fire, from big blisters to small blisters; When the big bubble of sugar turns into a small bubble of sugar until it becomes thick and discolored, pour the fried sweet potato into a spoon to make the sugar liquid completely stick to the sweet potato; Pour it into a plate covered with sesame oil and fill a bowl of white water when eating, so that you won't touch your teeth when dipping it.