Ingredients: one catty of large intestine, two green and red peppers each, one piece of soaked ginger, three pieces of garlic and a little chopped pepper.
Exercise:
1, wash the large intestine repeatedly with water, blanch it with boiling water, take it out and let it cool, cut into sections, soak ginger and green pepper respectively, and chop onion and garlic. Heat the pan and pour in a little oil. When the oil is hot, stir-fry it in the large intestine. Add a little salt and stir well. After frying the large intestine, put it in the pot for later use.
2, another oil pan, saute ginger and garlic, add a spoonful of bean paste, stir fry a spoonful of chopped pepper evenly, add green pepper and stir fry for one minute. Then pour in the large intestine and stir fry, add in soy sauce, soy sauce, a little salt and chicken essence, and continue to stir fry for about 2 minutes before taking out.
Boiled shrimp slippery
Ingredients: shrimp, egg white, bean sprouts, cucumber, minced ginger and garlic, star anise, cinnamon, fragrant leaves, Pixian bean paste, coriander, cooking wine, starch, salt, pepper and dried pepper.
working methods
1. Shell the shrimp and wash the shrimp line for later use. Flatten the shrimp with the front end of a knife and chop it. Prepare seasoning, cut dried Chili into small pieces, peel garlic cloves and cut them into minced garlic, and cut ginger into minced garlic for later use. Wash bean sprouts and coriander, wash cucumber and slice for later use.
2. Add egg white, a little cooking wine and salt to the shrimp paste, stir evenly in one direction with chopsticks, then add a tablespoon of starch and stir vigorously, and put it in the refrigerator 1 hour.
3. Add water to the pot and bring it to a boil. Cook the bean sprouts and cucumbers separately and put them at the bottom of the bowl.
4, wok hot oil into cinnamon, fragrant leaves, star anise, pepper, stir-fry until fragrant, skim the seasoning, add Pixian bean paste and stir-fry red oil, add garlic, Jiang Mo, stir-fry dried pepper to taste, pour in appropriate amount of boiling water and add a little salt.
5. Put a spoonful of shrimp sauce into the pot with a spoon, cook until it floats, slide the shrimp into the bowl, pour the soup, and finally put the coriander.
Stewed pork with brown sauce
Exercise:
1. Add water to the pot, add pork belly in cold water, bring to a boil, cook for a few minutes, skim the floating foam, pour cooking wine, and cook until chopsticks can be inserted to take it out.
2. Let the pork cool, then cut the pork belly into large pieces with uniform thickness, and put the pigskin in a bowl, which is tight.
3. Cut the onion, slice the ginger and garlic, and prepare the pepper, aniseed and dried pepper.
4. Heat the oil in the pot, add the onion, ginger, garlic, pepper, aniseed and dried pepper, stir-fry the flavor of the seasoning, pour in half a bowl of water, then pour in the braised soy sauce and cooking wine, add salt and turn on the fire.
5. Pour the sauce on the pork belly in the bowl, add water to the steamer, and steam for 40 minutes.
6. When the time comes, take out the bowl, pick out the onions, ginger, garlic, dried peppers and peppers, pour the soup of steamed meat into the frying spoon, and buckle the pork belly on the plate with the skin facing up.
7. Heat the soup in the pot, pour appropriate amount of water starch, heat until the soup becomes sticky, turn off the fire, and pour the soup on the pork belly.
Snacks crab mushroom
Ingredients: crab mushroom, red pepper, ginger, green pepper, garlic, salt, oyster sauce and soy sauce.
Exercise:
1, wash the crab mushroom, put it in a boiling water pot and blanch it for about 10 second, then take it out and drain it for later use;
2. Wash the green pepper and cut it into sections; Ginger minced; Garlic slices;
3, hot pot cold oil, add Jiang Mo, garlic slices and stir fry, add crab mushroom and stir fry for about 2 minutes;
4. Add green and red pepper pieces and stir well. Add appropriate amount of salt, soy sauce and oyster sauce, stir-fry evenly, and then take it out of the pan and put it on the plate.
Cold lotus root slices
Ingredients: 2 knots of lotus root, Chili oil, sesame oil, balsamic vinegar, soy sauce, salt, sugar and garlic.
working methods
1. Clean the lotus root and peel off the epidermis for later use.
2. Put a proper amount of water into the pot, and put the peeled lotus root into the pot to cook for about 15 minutes. Take out and cool.
3. Slice the cooked lotus root and put it in a large bowl for later use.
4. Add Chili oil, sesame oil, balsamic vinegar, soy sauce, salt, sugar and garlic to the lotus root slices, mix well and plate.
Fried meat with yuba
Ingredients; Yuba 150g, refined salt 4g, fat and lean pork 150g.
Seasoning: 8g light soy sauce, ginger onion 10g, monosodium glutamate 1g, pickled pepper 1g, 5g sesame oil, 500g cooked vegetable oil (dosage 120g), 200g fresh soup and 50g douban powder.
Exercise:
1. Soak the dry and moldy yuba in warm water for 3 hours, change the water once, and soak for half an hour, then pick it up and cut it into thick strips with a length of 4 cm and a thickness of 1 cm. Cut ginger into nail slices, pork into thin slices, add 30 grams of water bean powder and 2 grams of salt, stir well and code well. Pickled peppers are pedicled and seeded, and shallots are cut into horse ears respectively.
2. Heat the vegetable oil in the pot to 70% heat, fry the yuba strips and take them out. Don't fry for too long. Pour off the remaining oil and leave 50g, add the sliced meat and stir-fry the seeds, then add 200g of ginger, onion, yuba, fresh soup, pickled pepper, monosodium glutamate, salt and soy sauce, cover and stew for about 3 minutes, then pour 20g of water bean powder, and add sesame oil when the juice is bright.