Raw materials:
200g fresh pork liver, 2 inches scallion, 2 cloves of garlic and a little ginger.
Seasoning:
Starch 1 tbsp, 2 tbsps of liquor, extra-grade June fresh soy sauce 10ml, a little sugar and a proper amount of sesame oil.
Practice:
1. Slice pork liver, add 1 tablespoon liquor, starch and a little shredded ginger, mix well and marinate for a while.
2. Add water to the pot, add a little ginger slices, 2 tablespoons of white wine/kloc-0 and peanut oil, and bring to a boil.
3. Put the pork liver into the boiling water little by little, and keep it on fire. First, boil out the black foam until the white delicate foam is scattered and exposed to clear water.
4. Rinse the pork liver with cold boiled water after taking out the pot.
5. Cut the onion into inches, first add 1 teaspoon peanut oil, add pork liver, add sugar, soy sauce and sesame oil and stir well.
Boiled lettuce
Raw materials:
Lettuce 300g, June fresh super soy sauce 8ml, shredded onion 10g, shredded ginger 10g.
Seasoning:
5ml of cooking wine, 3ml of vinegar, 3g of sugar and 2g of salt.
Practice:
1. Wash lettuce, break it piece by piece, put it in salted boiling water, scald it slightly, remove it and cool it.
2. Onion and shredded ginger are evenly spread on lettuce.
3. Mix June fresh super soy sauce, cooking wine, vinegar and sugar evenly to make sauce.
4. Heat the oil in the pot, pour in the prepared sauce, boil it and pour it on the lettuce.
Braised Flammulina velutipes
Raw materials:
Flammulina velutipes 300g, chopped green onion and small red pepper.
Seasoning:
Liuyuexian super soy sauce 15ml, sugar 1 spoon.
Practice:
1. Cut the onion into chopped green onion, and cut the small red pepper into pepper rings.
2. Cut off the root of Flammulina velutipes and wash it. Boil the water in the pot and turn it off. Blanch the Flammulina velutipes for one minute, remove and drain.
3. Pour June fresh super soy sauce into the bowl, add a little sugar and mix well.
4. comb the drained Flammulina velutipes neatly in a bowl and sprinkle with chopped green onion.
5. Heat the pot, pour in two spoonfuls of cooking oil, and the oil temperature will rise to 80% heat. Turn to low heat and the pepper rings will explode. Take out the pepper rings and put them in the bowl of Flammulina velutipes.
6. Turn the fire to make the oil temperature in the pot rise to smoke, turn off the fire, and quickly pour it on the Flammulina velutipes to stimulate the fragrance of chopped green onion, and mix well when eating.
Boiled squid
Raw materials:
500g fresh squid, appropriate amount of onion, ginger and garlic, appropriate amount of coriander, and appropriate amount of green and red pepper.
Seasoning:
Appropriate amount of cooking wine, salt, oyster sauce 1 spoon, extra-grade June fresh soy sauce 10ml, a little sugar, rice vinegar 1 spoon, a little sesame oil and a little Chili oil.
Practice:
1. Wash the fresh squid and cut it into three-finger-wide squid slices.
2. Drain the water from the pot, add ginger slices, cooking wine and salt after the water boils, then pour the cut squid, cook for 3-4 minutes at most, and scoop up the ice water.
3. Shredded green and red peppers are placed on the surface of squid, and hot oil in the pot is poured into soy sauce.
4. Dip preparation: all parsley and onion and garlic are chopped and mixed with oil consumption, soy sauce, sugar, rice vinegar, sesame oil and Chili oil.