One vegetarian dish and one meat dish!
Vinegar potato shreds
Ingredients:
2 potatoes, 1 pepper, a little Sichuan peppercorns, 5 dry red peppers, a little chopped green onion, 2 vinegar tablespoon, 1 tablespoon sugar, 1/4 teaspoon salt
Method:
1. Wash the potatoes and shred them (this work is usually done by Wanzi). Wash and shred the peppers.
2. Prepare a bowl of water, add a little vinegar, soak the shredded potatoes for a while, then rinse twice with water to wash out the starch and drain.
3. Heat a little oil in the pot until it is 30% hot. Add the Sichuan peppercorns. When you smell the fragrance of the Sichuan peppercorns (do not fry the Sichuan peppercorns until it becomes burnt), turn off the heat and pick out the Sichuan peppercorns.
4. Turn on the heat again. When the oil temperature reaches 70%, add dry red pepper and chopped green onion. Saute until fragrant. Add shredded potatoes and stir-fry until cooked.
5. Then add vinegar, sugar and salt in turn and stir-fry over high heat for half a minute.
6. Add green pepper shreds and continue to stir-fry for half a minute. Finally add water starch, stir-fry evenly and serve.
Sweet and sour pork ribs
Ingredients:
Adequate amount of short ribs, 1 tablespoon cooking wine, 2 tablespoons soy sauce, white sugar (can also be replaced with rock sugar, color More attractive) 3 tablespoons of vinegar, 4 tablespoons of vinegar, 5 tablespoons of water, 2 aniseeds, appropriate amounts of green onion and ginger slices, 1 tsp of salt (optional, optional).
Method:
1. There are many ways to make sweet and sour pork ribs, some have more steps, and some have different seasonings. In my family, we first cook the short ribs we bought. Wash the ribs. Generally, the packaged ribs sold in supermarkets are relatively long. It is best to chop them into half. You can also buy the uncut ones and ask the supermarket staff to chop them into pieces for you. Smaller, I always feel that the pieces of sweet and sour pork ribs are smaller. This is my preference, you can do whatever you want:)
2. Get a soup pot, pour water into it, put the short ribs into the pot under cold water, and turn on the pot Then skim off the foam and blood foam, add green onions, ginger slices, and aniseed, turn to low heat and simmer for 30-60 minutes, it depends on your time, you can just blanch it, so you can drink it after stewing it. Spare ribs soup~
3. After the ribs are cooked, take them out and set them aside to control the moisture. At this time, we make a bowl of sauce, 1 spoon of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, 5 spoons of water. Just make the sauce according to this ratio. The amount of sauce depends on the amount of ribs you have. to adjust. If you like different flavors, you can also increase or decrease the seasonings according to your needs.
Get a wok and pour an appropriate amount of oil. If your wok is not non-stick, throw in two or three slices of ginger, use a spatula to press the ginger slices and rub them in the pot. , so that when the pork ribs are stir-fried, they will not stick to the pan.
5. When the oil is hot, add the pork ribs and stir-fry slowly over low heat until the surface of the pork ribs turns light golden brown. Some recipes require deep frying at this time, and some start frying the sugar color. I don’t think it is troublesome to fry it, because we have made a sweet and sour sauce ourselves, so we don’t fry the sugar color anymore.
6. After the ribs are stir-fried, pour in the sauce you just prepared. The sauce should just cover the ribs. Bring to a boil over high heat, then turn down the heat and slowly let it simmer until the flavor is absorbed. You can also add a little salt according to your own needs. When the soup is almost dry, turn on high heat and add some vinegar before taking it out of the pot. Stir it evenly and then serve it out.