working methods
1. Slice bitter gourd, add salt and mix well. Prepare garlic and ginger for later use.
2. Shred tenderloin, add 1 tbsp cooking wine and 1 tbsp soy sauce, mix well and marinate for five minutes.
3. Put the oil in the hot pot to cool, stir-fry the meat with low fire, add a little sugar, and the shredded pork will change color.
4. Leave a little oil in the pot, stir-fry garlic and ginger, and stir-fry bitter gourd slices.
5. Add the fried shredded pork and stir fry together. Add a little salt before cooking.
Sweet-and-sour fish
Composition:
One fish, two spoonfuls of tomato sauce, chopped green onion, Jiang Mo, minced garlic, cooking wine, vinegar, sugar and starch;
Exercise:
1. After the fish is washed, put the cutting knife obliquely on the fish, and cut it as deep as possible, but don't cut it off.
2. Add appropriate amount of water to dry starch to make paste, and smear it evenly on the fish. Leaving only a thin layer.
3. The oil is hot, and the oil is more than the usual cooking. When the oil is hot, hold the fish tail and pour the hot oil on the fish with a spoon in the pot to let the fish set.
4. Then row the fish into the oil pan along the edge of the pan, pour hot oil on the fish while frying, and fry on medium heat until the skin of the fish becomes brittle.
5. Take out the fried carp and put it in a fish dish. Leave the bottom oil in the pan, saute shallots, ginger and garlic, then add tomato sauce and stir-fry slightly.
6. Add a proper amount of water to the pot, then add the remaining salt, pepper and sugar, mature vinegar and monosodium glutamate to boil. Pour in proper amount of water starch and stir well.
7. Add 1 tbsp of cooked oil until the sauce in the pot is bright and even.
8. Then pour the sauce on the fried carp.
Braised duck with lotus root
Materials:
Duck, lotus root, vegetable oil, salt, ginger, star anise, pepper, cinnamon, dried pepper, cooking wine, bean paste, yellow sauce, beer and pepper.
working methods
1. Cut the duck into pieces, put it in a pot, add ginger slices and onion segments, blanch to remove fishy smell, and wash the duck to remove blood bubbles for later use.
2. Prepare other raw materials: bean paste, soy sauce, beer, ginger slices and other aniseed;
3. Heat the oil pan, add ginger slices and aniseed and stir fry, then add bean paste and stir fry.
4. Stir-fry until fragrant, stir-fry with soy sauce, and stir-fry with the duck in blanched water.
5. Stir-fry until the surface of duck meat is evenly covered with sauce, add appropriate amount of beer and cooking wine, boil over high fire and cover with stew 10 minute.
5. Add lotus root pieces, move into the pot and continue to stew for 20 minutes, adding appropriate amount of salt and pepper.
6. After stirring evenly, the juice can be collected by fire.
Pork belly with garlic moss
Materials:
Pork belly with skin, garlic moss, Pixian bean paste, cooking oil, soy sauce, salt, chicken essence.
Exercise:
1. Slice pork belly, cook it in boiling water until it is 70% mature, take it out and drain it.
2. Heat the oil to 60%, add the cooked pork belly and stir fry.
3. Add the bean paste and stir-fry the red oil.
4. Add garlic moss, pour in appropriate amount of soy sauce and stir fry.
5. Stir fry until garlic moss is broken. Add salt and chicken essence and serve.
Stewed chicken wings with soil beans
Materials:
Chicken wing root, potato, cooking oil, salt, soy sauce, sugar, ginger and garlic.
Exercise:
1, wash the chicken wings and stick them with a knife where the meat is thicker, because I stew them whole, and they are easy to taste when tied up;
2, put water in the pot, put the wing roots in, put the pot in cold water, boil, and remove blood foam; Take it out for later use;
3, the wok is on fire, hot, and the ginger slices are fragrant; Stir-fry the chicken wings for about half a minute; Pour in soy sauce (or braised soy sauce) and stir fry; Pour chicken wings into boiling water, bring to a boil, and turn to medium heat for cooking;
4. At this time, the potatoes are peeled and diced, and the garlic is peeled; Put potatoes and garlic into the pot, season with a little salt, stir fry evenly, cover the pot and stew;
5, stew until the chicken wings are cooked, the potatoes are soft, and add a little sugar to taste the juice.