Ingredients: pork belly
Seasoning: edible oil, soy sauce, cooking wine, ginger, rock sugar, salt, white sugar
Method:
1 , a piece of pork belly, cut into 1cm square strips.
2. Wash the wok, heat it up, add two tablespoons of oil, three or four tablespoons of sugar, and turn to low heat.
3. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color.
4. Pour in the cut pork belly and stir-fry evenly so that each piece of meat is coated with sugar color.
5. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, bring to a boil, then reduce to low heat and simmer for about 20 to 30 minutes. When the juice is almost evaporated, increase the heat to reduce the juice.
6. This is what it looks like
Sauerkraut fish
Ingredients: grass carp or black fish, sauerkraut, eggs
Seasoning: Edible oil, salt, cooking wine, pepper, Sichuan pepper powder, MSG
Method:
1. It is generally better to use grass carp or black fish.
2. Wash the fish, paying attention to the black membrane in the abdominal cavity.
3. Cut off the shark fins... (it’s also good to make shark fins after drying... haha)
4. Cut the fish into sections.
5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer, feel the position of the fish bone, and adjust the direction of the knife in time...if the cut is not good Buy a few more fish and practice first:)
6. Remove the fish bones. Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step...
7. Place the sliced ??fish horizontally , use a knife to cut off each piece one by one from the tail to the head. The thickness of each piece is about 5-7 mm. Be careful here! Don’t reverse the direction, otherwise the fish fillets will be broken when cooked~~
8. Take an egg, pour it with your left and right hands, and pour out the egg white for later use
9 , cut the fish bones into sections, put them into the basin together with the fish fillets and heads, add salt and cooking wine and stir, then add the egg whites and mix well, let it sit for 20 minutes~ Wait for a while, hehe
10 , sauerkraut, Cuihua, sauerkraut, one pack or two packs are fine, add more if you like.
11. Cut the sauerkraut into sections
12. Heat oil in a pot, preferably large oil, but for the sake of... Or use ordinary oil Bar! Add the chopped sauerkraut and stir-fry. Then add water or stock and bring to a boil
13. Add the fish head and fish bones first, simmer over low heat for 5-7 minutes~ It doesn’t look good, haha!
14. Add other fish fillets and heat for 2-3 minutes~ If you don’t like the fish head, you can omit it...
15. Add salt, pepper, Sichuan pepper powder, and MSG Wait for seasoning, and a delicious pot of pickled fish is ready!
Kung Pao Chicken
Ingredients: Chicken breast·400g fried peanuts·50g eggs·1 garlic·5 cloves of starch·appropriate amount of dried chili·10 pieces
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Seasoning: cooking oil · 500 g (actual consumption 50 g) sesame oil · 1 tsp soy sauce · tbsp cooking wine · 1 tbsp balsamic vinegar · 1 tsp refined salt · 1 tsp sugar · 1 tsp MSG · 1 tsp
Method:
1. Wash and dice chicken, marinate with egg white, salt and starch and mix evenly; wash and mince garlic;
2 , heat the cooking oil in the pot, deep-fry the diced chicken until cooked, remove and drain;
3. Leave a little oil in the pot, sauté the dried chili pepper and garlic until fragrant, then add the diced chicken and stir-fry; < /p>
4. Finally, add soy sauce, cooking wine, MSG, sugar, vinegar, water, starch and sesame oil, stir well and thicken, then add peanuts and stir well.
Peanuts must be removed from the pot before the dishes are served, so as not to stir-fry in the pot for a long time and affect the crispiness of the peanuts.