Exercise:

1. Cut the duck kidney vertically to the root, do not cut it off, then slice it horizontally, and mix well with cooking wine and shredded ginger for later use.

2. Wash the straw mushroom for later use. For a little color contrast, I added some loofah and cut it into strips for later use.

3. Put the spare duck kidney in a hot oil pan and stir-fry for about three minutes before taking it out.

4. Take the oil pan again, add straw mushroom and towel gourd, stir fry, add a little cooking wine, add some broth, bring to a boil, add duck kidney, cover the pot and stew for two minutes, thicken and serve.

Guangdong-style grilled pork

Practice: cut the pork of Xili into fist-sized pieces and marinate it in Lee Kum Kee's barbecued pork sauce for three days. But I diluted the barbecue sauce with some water, sugar, minced garlic and cooking wine. Hang each piece of meat on the second floor of the oven with a paper clip (the oven can be roasted directly without preheating), and I put a baking tray on the bottom floor to catch the dripping barbecue juice. Turn the fire to the second floor at this time. After hearing the preheating alarm, bake for 10 minute, brush the marinade again, turn to high fire, open the door at a 45-degree angle, bake for another 5 minutes (at this time, the door is half open, so you can watch while baking until you want the color), then dilute the remaining juice and cook until you pour the rice.

Note: I marinated the meat three days ago and also used Lee Kum Kee's barbecued pork sauce. The meat was bought in an American supermarket, but it has been cut into big strips and is a little fat. I also think that the barbecued pork sauce is too thick to be used directly, so I dug out 6-7 spoonfuls, diluted it with water, minced garlic, cooking wine and sugar, then put the meat in for curing, covered it and put it in the refrigerator for refrigeration, and took it out for roasting three days later. The original recipe didn't say how long it would take. The result of my baking is: turn off the oven at 350F for 20 minutes, then turn to baking, turn on the oven at 45 degrees, brush bacon juice and bake for 15 minutes.

Pot meat

Ingredients: pork tenderloin 350g ginger 5g onion 15g carrot 25g coriander 15g minced garlic 10g egg white 1g refined salt, cooking wine, soy sauce, aged vinegar, sugar, monosodium glutamate, fresh soup, water starch, salad oil and soybean oil, totaling/klk. About 75 grams?

Method:

1 Sliced tenderloin with a thickness of 3cm, and then uniformly sized with refined salt, cooking wine, egg white and water starch; Ginger, onion and carrot are all cut into filaments; Cut coriander into sections; In addition, garlic, coriander, refined salt, soy sauce, sugar, aged vinegar, monosodium glutamate, fresh soup and water starch are used to make a juice.

2 Put the wok on the fire, add salad oil and soybean oil, heat it to 40% to 50%, add tenderloin slices, fry until it is solidified, and take it out. When the oil temperature rises to 70% to 80%, take it out and fry it again until it is golden in color and crisp in appearance. In addition, pour a little hot oil into the juice bowl and stir well.

Leave the bottom oil in the pan, add shredded ginger, shredded onion and shredded carrot, stir-fry until fragrant, then add the fried meat slices, boil the juice, turn over evenly, sprinkle with coriander, and take the pan and plate.

Soy sauce meat

1. Boil the soy sauce, let it cool, and enlarge the plastic lunch box. 2. Wash the pork belly, dry the water and put it in soy sauce.

3. Fill the smaller plastic lunch box with water and press it on the meat, so that the meat quality of the sauce meat will be tighter. Soak the meat in soy sauce for 3 days, take it out, put it through the meat with a bamboo stick, put it on an empty plastic lunch box, and put it in the refrigerator to drip dry the soy sauce. After 65,438+0 weeks, the meat will be dry. Slice with a blade, add some yellow wine and a little sugar, and steam over water.

Experience: 1. Don't cut the meat into too big pieces, or it will look black outside and red inside after cutting. 2. Time must be enough for pickling.

Cook as much as you can (in a big container), otherwise you will feel that you can only eat one meal after cooking for a week or two.

I sliced and steamed a part, and found that the taste was a little insufficient. Pouring some garlic and Chili sauce will make it delicious. I fried the rest with sweet noodle sauce, which is a bit like Sichuan pork, but it tastes different, with a long aftertaste and delicious taste.