Accessories: onion (white skin) 250g.
Seasoning: 20g onion, 35g soy sauce, 20g sugar, 20g cooking wine, 50g vegetable oil, 15g ginger +0. Change the pork into strips, scrape the dirt and fine hair from the skin with a knife, wash with water, wash the shallots, beat with a knife and cut into sections.
2. Put water in the pot, put the pork belly into the water, take it out and rinse it. Wash the pot, change the water, add the pork belly, bring to a boil, skim the floating foam, add the onion, ginger slices and yellow wine, and simmer slowly. When the pork is crisp and rotten, take it out and smear it evenly with soy sauce.
3. Wash the pan and drain the oil. When it is 70% to 80% hot, put the meat strips in the pot to remove oil, fry them until the skin becomes hard, take them out and soak them in water until the skin wrinkles and bubbles.
4. Leave the remaining oil in the pot hot, fry the shallots thoroughly, then show it on medium heat, then turn to high heat to collect juice and take it out of the pot. After cooling, cut into pieces, put them in a plate, and pour in the onion and marinade. Sauté ed meat in casserole: 500g Chinese cabbage (green mouth).
Accessories: pig tibia 1000g, pork (lean meat) 200g, egg 50g.
Seasoning: salt 10g, salad oil 50g, monosodium glutamate 2g, pepper 2g, vinegar 15g, onion 15g, ginger 15g, pepper 5g, star anise 5g, cinnamon 5g and starch (corn) 20g. 1. Wash the bones, hit them with the back of a knife, put them into a casserole, and add water (to the extent that the bones are not broken), onion, ginger and seasoning packets (pepper, aniseed and cinnamon) each;
2. After the water is boiled, skim off the floating foam, and then simmer slowly with a small fire;
3. When the bone oil is boiled out and the soup is milky white, take out the bone and use it for other purposes;
4. Add salt, monosodium glutamate, pepper and vinegar to the soup to adjust the taste for later use;
5. Wash the cabbage and cut it into cubes;
6. Wash the green garlic and cut it into sections for later use;
7. Slice the lean meat into thin slices, put it in a basin, and beat 75 grams of clean water into the meat three times;
8. Then add eggs, refined salt and water starch and stir evenly for later use;
9. Set the wok on fire, heat it with oil, add the mixed meat slices, slide them open, and take out the oil;
10. Put the casserole again, and add boiling water (together with the meat), shredded onion and ginger, refined salt and monosodium glutamate, and simmer for a while after boiling;
1 1. The meat is tasty, and the soup is dried and put into a bowl for later use;
12. Put the cabbage in a casserole, add the meat slices, pour 750g of bone soup, and add the green garlic after boiling. Tips for making crispy meat in casserole: This product has a frying process, and about 500 grams of salad oil should be prepared. Crispy meat: 500g pork (lean meat).
Seasoning: egg 60g, soy sauce 20g, sugar 30g, peanut oil 70g, onion 10g, ginger 5g, cooking wine 5g, spiced powder 2g, wheat flour 10g, starch (pea) 5g and salt 2g. Features of crispy meat: tender outside and fresh and salty inside. 1. Wash the meat and cook it in a pot. Add soy sauce, sugar, onion, ginger, salt, allspice powder and cooking wine to the pot, cook until 70-80% cooked, take out and cut into thin slices.
2. Take eggs, break them, add a little flour and starch, make them into paste, stir the meat slices evenly in the paste, fry them in the oil pan and serve. Tips for making crispy meat: Because of the frying process, about 500 grams of peanut oil should be prepared.