Ingredients for ginger sauce: 2 tablespoons of ginger paste, 3 tablespoons of garlic paste 1 tablespoon, 3 tablespoons of soy sauce, 3 tablespoons of rice wine, miso (Japanese seasoning) 1 tablespoon, and sugar 1 tablespoon?
Side dish < Shrimp cabbage > Ingredients: 500g cabbage, fresh cherry shrimp? Appropriate amount, minced garlic 1 tablespoon, water 100 ml, salt 1 and 1/4 tsp, vegetable oil? The right amount?
Side dish < Sauté ed towel gourd with ginger > Ingredients: loofah 1 piece, appropriate amount of ginger, 50 ml of water, salt 1 spoon,? Vegetable oil? The right amount?
Make first <; Braised pork with ginger > Pork belly is cut into 5 mm thick slices. Take a non-stick pan, do not put oil first, put the meat slices in the pan and spread them out one by one.
Fry in the middle of the fire until it is broken and colored, then turn over; After turning over, depending on the fat precipitation of pork belly in the pot, add a proper amount of vegetable oil as appropriate.
Mix ginger paste, garlic paste, soy sauce, rice wine, miso and white sugar, mix well and add to the pot for cooking.
Flip the pork belly slices slightly to taste and color evenly. When the sauce is slightly dried, the pan can be lifted.
Start making <; Cherry shrimp cabbage > : Shrimp is quickly washed with water to remove impurities; Cabbage leaves aside, washed and soaked in running water, and torn into appropriate size by hand for later use.
Add an appropriate amount of vegetable oil to the pot, add minced garlic in cold oil, and slowly saute until the minced garlic turns dark and smells fragrant, then put in the washed fresh cherry shrimp and stir fry together.
Add cabbage leaves, add water, cover and stew.
Open the lid when white smoke comes out of the gap, add salt to taste, stir-fry well and serve.
Start making <; Sauté ed towel gourd with ginger > : sliced ginger; Wash the loofah, peel and cut into pieces.
Add a proper amount of vegetable oil to the pot, stir-fry ginger slices under cold oil until fragrant.
After smelling the aroma of ginger slightly, add loofah, stir-fry for a while and then add water.
Cover the lid and simmer until the water boils (white smoke comes out from the seam of the pot), then open the lid and add salt to taste, and stir-fry all of them evenly.
Tips
Main course:
1. If there is bleeding water on the surface of the sliced meat, wipe it off with a kitchen paper towel before turning it over, so as not to affect the flavor of the finished product.
2. If you don't have the habit of using miso, you don't have to use it, but correspondingly, you should change the rice wine to 3 tablespoons 1/2 tablespoons and increase the sugar to 1 again 1/2 tablespoons.
Side dishes:
1. In addition to dry goods, you can occasionally see fresh cherry shrimp in the traditional market, which has a better flavor and taste. If you meet it, you may wish to try it. If cherry shrimp is not added, it is "garlic cabbage".
2. Luffa is cut into different sizes, width and fineness, and the taste is not the same. Replace the ginger slices with onion segments, that is, "fried loofah with onion".