Ingredients 250g of raw, clean, skin-on pork thigh
Seasonings 2 scallions, 3 slices of ginger, 1 tbsp each of garlic paste and salad oil, 1 tbsp each of sugar and rice vinegar, 2 tbsp soy sauce, and a pinch of chili oil
Practice
1/22
Clean the meat and add the scallions and ginger.
②Place 1 tbsp salad oil in a bowl, place the meat with green onion and ginger in the bowl, and cook on high heat for 4 minutes, then remove from the bowl and cut into thin slices and place on a plate.
3) Top with garlic paste, sugar, rice vinegar, soy sauce and chili oil.
Cloud white meat
Ingredients 400g of cured pork, half a cucumber
Seasoning: ? cup of wine, 5 slices of ginger, 1 green onion (cut into 5cm pieces); (A) 1 tbsp of red chili oil, 2 tbsp each of sugar, rice vinegar, 1 tbsp each of soy sauce and garlic paste
Operation
①Immersed the cured pork into boiling water for a few moments, then remove and dry evenly. After that, remove the pork and dry it, evenly rub it with pepper and salt, put it into a deeper vessel and add green onion, ginger and shaoxing wine.
②Cover and cook on high for 5 minutes, then flip and cook on medium-high for 9 minutes more.
③Slice cooked meat into thin slices and arrange around the dish.
④Slice cucumber, immerse in ice water for a few minutes, drain, and arrange in center of dish.
⑤Pour the seasoning (A) over the meat.
6 Feel free to garnish with cherries.
Dried Five-Spice Bean Curd
Ingredients 200g of pork leg, 2 pieces of dried five-spice bean curd, 1 green chili pepper, 2 red chili peppers
Seasoning (A) 1 tbsp of shaoxing wine, ? tsp of salt, 2 green onions, 3 slices of ginger; (B) 2 tbsp each of sweet noodle sauce, sugar, 1 tbsp each of spicy bean sauce, soy sauce, shaoxing wine and water; (C) 1 tbsp of minced garlic; (D) 1.5 tbsp of salad oil
Spoon
Operation
① Rub whole pork with seasoning (A), cover with microwave film, turn for 4 minutes, remove and leave to cool, cut thin slices, slice dried bean curd diagonally, and cut green and red chili peppers into small pieces.
②Place salad oil and seasoning (C) in a vessel and cook on high for 2 minutes, then add other ingredients and seasoning (B), mix well and cook on high for 4 minutes more.
Braised Pork
Ingredients 900g of raw clean pork sandwich meat
Seasoning (A) 6 green onions, 4 slices of ginger, 3 tbsp of salad oil; (B) about 1 cup of soya sauce, 1 tbsp of rock sugar
Operation
1) Rinse the meat and cut it into 3-cm-square cubes.
②Put seasoning (A) in a vessel and cook on high for 3 minutes, then add sandwich meat and seasoning (B), cover and cook on high for 20 minutes.
Braised Pork
Ingredients 400g of raw clean pork loin, lettuce to taste
Seasoning (A) a pinch each of refined salt and pepper; (B) ? tbsp of sugar, ? cup of soy sauce, 2 tbsp of wine, a pinch of onion (puree), ginger (root), carrots (puree), and green onion whites to taste
Operation
①Pierce the meat with a fork through five or six holes. Drizzle with seasoning (A) and tie with cotton string.
③Submerge the meat in the well-stirred seasoning (A) for most of the day, turning it up and down with chopsticks during the process.
③Place the meat on a microwave-safe bamboo cage or net, uncovered with microwave film, and turn for 1 minute.
④Remove and turn up and down and coat with marinade with a brush, turn for another 6 minutes, basting a few more times in between.
⑤ Remove and slice thinly, then garnish with vegetables.
Shrimp and tofu
Information:
Tofu 2/3 block, shrimp 80 grams, a handful of sprouts.
Seasoning:
2/3 cup of broth, 1 tsp of soy sauce, 1 tsp of cornstarch, a pinch of salt and wine.
Method:
①Cut tofu into cubes and put into a container.
②Shrimp to remove the intestinal mud, add a little Shaoxing wine, salt marinade to taste, cover with a lid on high heat for 1 minute.
③Put the seasoning into a bowl and mix well, remove from high heat for 1 minute and mix again, then add the shrimp and sprouts and mix well together.
④Cover the bowl with the tofu with microwave film and heat for 2 minutes.
5Pour the tofu into a large bowl and top with ③.
Steamed Fish
Information:
One yellowtail.
Seasoning:
Four tablespoons of wine, one tablespoon of garlic juice, one tablespoon of salt, four green onions, a little tender ginger, cheese, hot water.
Method:
1) yellowtail gutted and cleaned, cut in half, and cut diagonal knife lines on the back of the fish, add all the seasonings soaked for 1 hour, take out and drip dry juice; green onion cleaned and cut into long segments.
②In a deep dish, add 2/3 of the dish's depth of hot water.
③Spread scallions all over steaming plate, coat back of fish with cheese, place fish on top of scallions, then place in deep plate in ②, heat on high for 5 minutes, remove and sprinkle with shredded ginger, heat on high for 2 minutes, remove and serve.
Eggplant with shrimp
Ingredients:
300g eggplant (about 8 taels), 40g shrimp (about 1 tael)
, 2 tablespoons diced green onion, 1 tablespoon diced squash, 1 teaspoon shredded red pepper
, 2 slices ginger, 250ml hot water.
Thickening ingredients:
Half tablespoon each of soy sauce, oil and sugar, 1? teaspoons of dark soy sauce,
1 tablespoon of sesame oil, 3 tablespoons of water.
Cooking steps:
(1) Wash, soften and chop shrimp.
(2) Peel eggplant, put in hot water, add ginger, cover with plastic wrap, cook on high heat for 15 minutes, drain and place on a plate.
(3) Put the sauce, chopped shrimp, green onion, mustard greens and red pepper into a bowl, cover with plastic wrap, and leave an opening to release air. Cook on high heat
for 3 minutes; serve over eggplant.
Beer Crab
Ingredients:
600g of crab (about 1 catty), 15g of ginger (about 4 cents),
30g of green onion (about 8 cents), 4 cloves of garlic, 1/2 teaspoon of peppercorns,
1 star anise, 200ml of beer, 1 level teaspoon of salt.
Cooking steps:
(1) Wash flower crabs and chop them into pieces
(2) Peel and slice ginger.
(3) Wash and chop green onion.
(4) Garlic peeled and chopped.
(5) Mix all the ingredients well, add 1 tablespoon of oil, put it on the container, cover it with plastic wrap, leave an opening for ventilation, and cook on high heat for
4 minutes.
Mixed Needle Powder
Ingredients:
120g of Needle Powder (about 3 taels), 2 mushrooms, 25g of red radish, 25g of pearl bamboo shoots (about 6.5 cents), 1 green onion, 50g of barbecued pork (about 1.5 taels), 100g of prawns (about 2 taels), 2 cloves of garlic.
Seasoning:
1 teaspoon each of salt and cornstarch, 2 teaspoons of egg white, a pinch of pepper.
Thickening ingredients:
Half teaspoon salt, 1 teaspoon sugar, 2 teaspoons bull's-eye, 1 teaspoon wine
spoon water, 2 tablespoons water, a pinch of pepper, a few drops of sesame oil.
Cooking steps:
(1) Soften and shred the mushrooms.
(2) Shred carrots, pearl bamboo shoots and barbecue pork.
(3) Degut shrimp, wash and marinate with seasoning for a few minutes.
(4) Garlic, minced.
(5) Cut green onion degree.
(6) Mix all the ingredients with the gravy ingredients, place on a plate, cover with plastic wrap, leave an opening for ventilation, and cook on high heat for 3-4 minutes.
Kirin Tofu
Ingredients:
250g of tofu (about 6 taels), 150g of ham (about 4 taels), 5 mushrooms, green onion or cilantro.
Seasoning:
1 tsp sugar, 1? tsp light soy sauce, 2 tsp oil.
Thickening ingredients:
75ml stock, ? tablespoon cornstarch, sesame oil, pepper to taste.
Cooking steps:
(1) Soften and slice the mushrooms, marinate them with seasoning for a while.
(2) Slice ham.
(3) Cut tofu into thick slices.
(4) Place tofu slices on a plate, sandwich ham slices and mushroom slices in the center, cover with plastic wrap, leave an opening to release air, and cook on high heat for 2 to 3 minutes.
(5) mix the gravy in a container, add green onion or cilantro, cover with plastic wrap, leave an opening to release air, cook on high heat for 1 minute, pour over the tofu and serve.