Practice of cooked pork: rich in taste, bright red in color, fat but not greasy.
Ingredients: pork belly, chopped green onion, ginger and garlic, dried pepper, pepper, bean paste, sugar and oil.
1, pork belly in cold water, add onion, ginger, pepper and cooking wine, blanch, boil and cook for 5 minutes. Boil pork belly until it is about 80% ripe, take it out and let it cool.
2. Slice pork belly,
3. Heat the oil in the pan, stir-fry the dried peppers and pepper with 60% heat.
4. Stir-fry the pork belly until the color becomes transparent and the edge is slightly rolled up.
5. Push pork belly aside, add bean paste and stir fry in red oil.
6, add a little salt to taste, add soy sauce to color and taste, stir fry evenly.
7, add garlic, sprinkle some cooking wine, add some sugar to taste, stir fry evenly and serve.
The practice of fish-flavored shredded pork: bright color, rich taste and rich fragrance.
Ingredients: shredded pork, shredded winter bamboo shoots, shredded black fungus, shredded carrot, Jiang Mo, minced onion and garlic, chopped pepper, salt, sugar, vinegar, soy sauce, starch and chopped green onion.
1. Marinate the shredded pork first, add a little salt, cooking wine, starch and shredded pork and stir well.
2. Add starch, salt, sugar, vinegar, soy sauce and a small amount of water into the bowl, and stir well to make the sauce.
3, hot pot cold oil, the oil temperature is 60% hot, the shredded pork is fried until the color is about 8 mature, and then the pot is ready for use.
4. Leave the remaining oil in the pot, add chopped pepper, ginger, onion and minced garlic and stir-fry until fragrant.
5. Pour in shredded pork and stir well. Add carotene, shredded winter bamboo shoots and shredded black fungus and stir fry 1 min.
6. Pour in the prepared sauce and stir well. Add chopped green onion before serving.
Method of Mapo Tofu: Material: Tofu is cut into 2cm cubes, with minced meat, minced garlic, minced lobster sauce, Jiang Mo, pepper powder, yellow wine, salt, starch, peanut oil and chopped green onion.
1. Boil the water in the pot, add a small amount of salt, boil the water, add the bean curd for a short time to remove the beany smell of the bean curd, take it out and soak it in clear water.
2. Heat oil in the pot, stir-fry minced meat for 60%, add bean paste, stir-fry together, and add lobster sauce, Jiang Mo and pepper powder.
3. Add broth to boil, pour in tofu and cook for 3 minutes, add soy sauce, garlic, pepper powder, sugar and salt to taste, thicken with water starch before taking out the pot, sprinkle chopped green onion after the water boils, and then take out the pot and plate.
The practice of boiling beef: spicy and delicious, the meat slices are smooth and tender, and the flavor is rich.
Ingredients: sliced beef tenderloin, green garlic, Chinese cabbage, bean sprouts, cucumber, dried pepper, Pixian bean paste, peanut oil, soy sauce, chicken essence, ginger slices, garlic slices, water starch and stock.
1. Mix beef with soy sauce, cooking wine and starch.
2, hot oil from the pot, dried peppers, peppers, fried out of the pot, and then chopped.
3. Add green garlic, cabbage, bean sprouts and cucumber to the remaining oil in the pot. Stir-fry until it is broken, and then put it in a bowl for later use.
4, hot oil from the pot, the oil temperature is 60%, saute Pixian bean paste until red, add a proper amount of broth to boil, then add green garlic, soy sauce, monosodium glutamate, salt, ginger slices, garlic slices, cooking wine and pepper noodles.
5. After the water boils, pour in the sliced meat, break it up gently with chopsticks, and pour the sliced meat into a bowl filled with vegetables as soon as it is broken.
6. Sprinkle dried pepper and pepper powder on the meat slices, and then pour two spoonfuls of hot oil. Pepper and pepper are more fragrant and spicy.
Kung pao chicken's practice: unique taste, spicy and appetizing, smooth and tender meat.
Ingredients: diced chicken breast, fried peanuts, chopped green onion, ginger slices, garlic slices, dried peppers, pepper, oil, salt, cooking wine, chicken essence, soy sauce, sugar, rice vinegar and starch.
1. Soak the peanuts in boiling water, then peel off the skins of the peanuts, put the peanuts in a pot, heat them at 50% oil temperature, fry them in medium fire until they are light brown, and when the oil temperature rises to 100%, pour the peanuts in and fry them again. It takes about 15 seconds to use.
2. Add a little cooking wine and a little salt to the diced chicken, stir well, add 1 spoon starch, stir well, and marinate for 10 minute.
3. Use sugar, rice vinegar, cooking wine, soy sauce, salt, chopped green onion, ginger slices and garlic slices to make juice for later use.
4, hot oil from the pot, marinate the diced chicken at 70% oil temperature, stir fry the diced chicken until it turns white.
5. Leave the remaining oil in the pot, pour in dried chilies and chilies, stir-fry the juice into the pot, and then pour the chicken back into the pot and stir-fry over high fire 1 min. When the color turns bright, pour in peanuts and stir well, then take out the pan and put on a plate.
How about it? Do you feel eager to try? Don't say that you have eaten it. It looks particularly appetizing! It's not difficult to do. Do it yourself, have plenty of food and clothing!