Coat both sides of the fish with white pepper and rice wine and pickle 10min, which can remove the fishy smell of the fish. Cut the onion into Beijing onion and winter shavings, slice the ginger, shred the pepper, and cut the fragrant garlic into strips. Put two chopsticks in the dish, Shanghai perch, winter shavings, ginger slices and winter shavings in the fish skin, so that the fish can leave the bottom of the basin and be cooked quickly by heating in all directions.
Boil the wok with water, put the porcelain dish in, bring it to a boil with high fire, cover the lid, steam for 8min, turn off the fire, and steam for another 5min by warming in the wok. Remove the porcelain plate, remove the winter shavings and ginger slices, pour out the water in the plate, the water in the steamed fish plate is fishy, put the scallion and shredded red pepper on the fish, and pour in seafood soy sauce. Heat the pan with oil, heat the oil until it starts to smoke, and pour the boiling oil on the scallion and shredded red pepper.
Materials required for stewed pig's feet: 2 pig's feet, proper salt and oil, onion 1 segment, ginger 1 block, 2 cloves of garlic, 2 tablespoons of old rock sugar, several pieces of pepper 10, 2 pieces of star anise, cinnamon 1 segment, 3-4 pieces of galangal.
Practice process: Prepare the required information. It is best to use pig paws. The bones of pig paws are very small, and pigs have more lean meat and collagen fibers, which are delicious. The hind pig's feet have more bones, less meat and thin skin. Roasting the pig's feet on the fire and scorching the surface can reasonably remove the hair on the surface.
Soak it in boiling water for 20 minutes, then you can use a wire brush to continuously clean the surface of the pig's paw, and clean the burnt surface of the pig's paw neatly, so that the color of the pig's paw will turn white, so that the odor can be removed and the pig's paw can be better colored.
Cut the pig's paw along the joint of human bones, and divide it into small pieces. The bones of the pig's paw are hard and difficult to cut with a fruit knife at home. Cut along the joint of human bones, and it is easier to separate the pig's paw. Add water to the pot, add 1 spoonful of rice wine, add the pig's feet in cold water, skim the floating foam after the water boils, cook for 4-5 minutes, and fish out the pig's feet.
Information required for home-cooked braised pork: 500g pork belly, proper salt and oil, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, several pieces of pepper 10, 2 pieces of star anise, rice wine 1 spoon, braised soy sauce 1 spoon, and delicious fresh soy sauce/kloc.
Add it to the pot, and put cold water into the pork belly. This step needs cold water, which can remove the blood, mucus, residue and fishy smell in the pork belly, and also remove the excess vegetable oil in the pork belly. This pork belly will be refreshing and not greasy and has no fishy smell.
Boil the water. In the process of scooping water, roll the pork pieces frequently, so that the surface of the pork can be more symmetrical when heated, so that the blood in the raw pork can be discharged little by little. Then, in the process of scooping water, dial the floating foam with a spoon. Just soak the raw pork in water for 4-5 minutes. If the water is too long, the taste of the raw pork will become very hard. Pick up the pork belly and drain the water for later use.
Heat the pot with oil, and put in the old rock sugar, which should be used. Because the old rock sugar is relatively brighter after being stir-fried, it will make the dishes taste fresher. Melt the rock sugar with a small fire and stir-fry it with a spoon. With the increase of temperature, the sugar gradually melted, and the concentration of the sugar solution became higher and higher, and gradually caramelized, and yellow bubbles appeared, which quickly subsided. At this time, the color of fried sugar belonged to the color of tender fried sugar, which was heated again and bubbled for the second time, showing dark brown.
When you are in cook the meat, you need a small fire, so that the vegetable fat of pork can be fully boiled out, and it is not greasy to eat. When there is a small amount of juice left after the time, you can add salt seasoning and accept the juice with the popularity. Remember not to paste the bottom, so that a plate of delicious braised pork ribs will be ready.