〖Main ingredient〗Pork scallop bone 800g, lotus root 500g,
〖Auxiliary ingredients〗Ginger 5g, garlic 5g,
〖Seasoning〗Cinnamon 3g, pepper 3g, star anise 3g, salt 6g.
〖Practice〗Prepare a scallop bone washed; chopped into small pieces for spare;
2, will be cleaned and cut into pieces of lotus root; will be ginger, Garlic, cinnamon, star anise clean spare;
3, the fan bone into the pot, add the right amount of water; add the right amount of starch to soak for a while, soak the blood; soak the blood of the fan bone rinse clean spare;
4, the fan bone into the pot, add the right amount of salt; add the cutting of the seasoning; stir evenly marinated for an hour;
5, will be pickled fan bone and lotus root into the pressure cooker
6, turn off the fire, let the scallop bone and lotus root in the pot to naturally cool to about forty degrees, start the pot, delicious scallop bone roasted lotus root is ready.
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〖Main ingredient〗scallop, green onion, dry chili, red chili, salt, soy sauce, five spice powder, cooking wine, oil, sugar, spicy fresh, an egg, a little pepper powder
〖Practice〗wash clean and control the water dry, the scallop into a large bowl of salt, five spice powder, cooking wine, a little sugar and sesame oil, a little sugar and a little pepper powder
〖Method〗Wash clean and control the water, the scallop into a large bowl of salt, five spice powder, cooking wine, a little oil, a little sugar and sesame oil. Oil, a little sugar and spicy fresh, and finally hit an egg and mix well, marinate for forty minutes
2. Chili and green onions cut up and spare, pot of oil, wait until the oil is hot, the marinated scallops into the frying yellow and fish out (frying carefully Oh) after the frying yellow fish out of the oil control
3. pot of oil, add green onions and red chili peppers stir-fried, stir-frying, after the fried scallops pour into the fried Continue to stir-fry, and finally pour some soy sauce and a little pepper powder and stir well
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Stir-fried pork scallop
Seasoning: Meiji-Fresh Soy Sauce, sliced ginger, scallion, garlic 10 grams each, 20 grams of soy sauce, MSG, cumin powder, chili powder 5 grams each, 15 grams of salad oil.
Preparation: Wash the pork fan bone and soak off the blood, put into boiling water blanch and then fish out and wash. Then brine them in Teochew brine for 20 to 30 minutes and soak them in the brine for a full 15 minutes before removing them from the pot.
Pop fried pork fan bone practice production step by step process: brined pork fan bone remove meat and cartilage, cut into meat slices or meat strips to be used. Frying pan on the fire and pour oil to heat, put ginger slices, scallion segments and garlic slices fried incense. Stir-fry the sliced meat and green and red chili peppers, season with soy sauce, soy sauce, monosodium glutamate, cumin and chili powder. Stir-fry well and serve on top of the pork fan bone.
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Pork Scallop Bone with Plantain in Casserole
Practice
Chop the pork scallop bone, fly the water. Soak black-eyed peas, red kidney beans and barley in water. Cut the green plantain into pieces and set aside, not too small pieces. When the water boils, add black-eyed peas, red beans, barley and pork fan bones, ginger, honey dates. After rolling, reduce the heat to a gentle simmer, add the plantains after about 30 minutes, cook for 1 hour, add the right amount of salt and drink. If you like chicken feet, you can add chicken feet, it will be more delicious.
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Garlic Scallop Bone
Main Ingredients: Ningxiang local pork fan bone
Accessories: garlic, onion rice, chili pepper rice, pepper, pepper powder, green onion, vegetable oil in moderation
Practice: take off the meat of its Ningxiang local pork fan bone with meat, cut it into small pieces, and the thicker part of the meat to beat the good flower knife Standby.
2, in the pot into the appropriate vegetable oil, oil boiled to eighty percent, into the fan bone with a small fire slowly fried. The key to the frying process is to grasp the temperature to ensure that it is crispy but not burnt, golden and crispy. Make sure each fan bone is well fried, and then fish it out and wait for the oil to dry.
3, another pot of hot, put a small amount of oil, add garlic, onion rice, chili rice, pepper powder, etc., stir fry until fragrant. Then pour the fried fan bone into the pot, with a slight fire stirring, to be fragrant into the inside and then add sesame oil, sprinkled with chopped green onions can be out of the pot on the plate.
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Spicy fan bone
Main ingredient: fan bone 1000g
Supplementary ingredients: red pepper segment 20g, 15g of minced garlic, 20g of homemade pickled pepper, 8g of chili pepper sauce, 5g each of chicken essence, monosodium glutamate, cumin powder, pepper, scallion, 3g, 21g of salt, pepper salt 100 grams (pickling use), brine, canola oil appropriate amount
Production process:
1, the fan bone 1000 grams, rinsed clean and drained, wipe pepper salt marinade for two hours, fly water standby;
2, the fan bone poured into the brine, high heat and turn on the small fire to cook for 10 minutes after the supreme color, turn off the fire to soak for 15 minutes, fished out of the eighty percent of the oil into the fire Fry 1 minute to the outside of the crispy tender, the pot off the fire to continue to soak and fry for 4 minutes.
3, hot pan into the oil burned to 60% hot, under the dry red pepper 20 grams, 15 grams of garlic sautéed, poured into the fan bone, dripping homemade sour pepper water 20 grams, 8 grams of chili sauce, chicken essence, monosodium glutamate, cumin powder 5 grams each, 3 grams of pepper, stir fry evenly, fish up the fan bone to plate, embellished with green onions can go dishes.
The key to production:
Fried fan bone oil temperature should be as high as eighty percent, fried for 1 minute to the outside of the burnt inside tender need to be removed from the fire to continue to soak fried, otherwise easy to fan bone fried dry.
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Braised fan bone
A fan bone can let the butcher chopped into three to four cuts, go home and wash and soak for a while.
Add enough cold water to cover the bones to a casserole, add ginger and bring to a boil over high heat.
When the soup comes to a boil, skim off the blood.
After the blood has been removed, add the green onions and ginger and simmer over low heat for one hour. This soup can be added to the favorite vegetables, add a little salt, that is to become a light calcium soup. In the past, I also used a big stick bone to make soup, and I feel that it is much greasier than fan bone.
The following is the beginning of the steps of braising: small fire, cool oil and rock sugar stir fry sugar color, wait for the rock sugar to melt off slowly become caramel color, under the fan bone stir fry to the top color.
Scallops slowly coated with caramelized sugar color after adding green onions, ginger, soy sauce, soy sauce, seasonings, slowly stir fry.
Because the scallop bone belongs to the bone big meat less, I like this time to put some flavor absorbing dishes together braised. Put what dishes with personal preference, once put on the lotus root, apricot abalone, quail eggs, anyway, what dishes out of the braised very rice.
Let all the meat and vegetables are coated with sauce, add a lot of just stewed bone broth, try to let the vegetables and meat did not enter the soup, this time you can see the situation and then supplemented with some soy sauce and soy sauce. High heat, cover and smother the flavor.
When the soup thickens and becomes less, turn the heat down to reduce the sauce to the degree that you like, out of the pot. If you like soup with rice eaters can not miss this opportunity to leave more juice out.
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Hand-held fan bones
Seasoning:
Pepper salt, salad oil, oyster sauce, Meiji-Fresh, sugar, New Orleans barbecue wing powder, five-spice powder, cumin powder, water, chili powder, sesame seeds
Preparation:
1, choose the meaty fan bones, each 1.2 pounds to 1.5 pounds or so.
2, change the knife into a strip 50px wide and 200px long, according to each catty plus 8g pepper salt submerged to no less than 10 hours, and then put the steamer to steam for 20 minutes.
3, the pot put salad oil 400g, steamed fan bone 10 pounds, oyster sauce 100g, Meiji fresh 50g, sugar 50g, spice package 1 (New Orleans baked wings powder 50g, five spice powder 50g, cumin powder 50g, 2 pounds of water to boil for 5 minutes until the seasoning evenly poured into the tray).
4, into the oven up and down 250 degrees baked to 40 minutes, the middle of the turn over 2 times, sprinkle cumin powder until the color becomes red, the soup can be dry, will be baked fan bone sprinkled with chili powder, sesame seeds on a plate can be produced.
Note: Steaming time should not be too long
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Sheltered Fan Bones
Main Ingredients: Fan Bones
Accessories: Breadcrumbs, chopped green onion, crushed red pepper
Seasoning: ground pepper
Preparation:
1. Thaw: Natural thawing, thawing with packet flushing (can not break the packet)
2. frying: put the fan bone into a hot oil pot (60% oil temperature of about 160 ℃) frying take out and put into a plate to be used, breadcrumbs fried golden brown standby.
3. frying: leave a little oil in the pan, add breadcrumbs, chopped green onion, red pepper stir-fried, and at the same time under the pepper powder and stir fry evenly covered in fan bone on top can be.
Flavor: salty flavor
Cooked dish characteristics: fresh flavor, tender meat.
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Wind pickled fan bone
Main ingredient: fan bone 300 grams
Accessories: 80 grams of peppercorn salt, 20 grams of white wine, 15 grams of ginger water
Practice: pot into the peppercorns 20 grams of salt 60 grams of dry frying out of the aroma, made of peppercorn salt to be used. Fan bone into the boiling water for a short time, and then into the cool water rinse clean and dry, first drenched in ginger water and a high degree of white wine wipe well deodorized, marinated for 15 minutes and then wipe well pepper salt, directly into the fresh refrigerator marinade for 3 hours (winter to marinate for 6 hours).
2, pickled fan bone hanging up, with a fan blowing 5-6 hours to the surface dry, and then wrapped in plastic wrap, put the tray into the steamer cabinet on high heat dry steam 20 minutes until cooked, remove the natural cooling to change the large pieces of plate can be.
The key to making: fan bones must be deodorized and then flavored, the two steps can be done separately to achieve the best results.
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Secret Fan Bone
Creativity: The fan bone in this dish adopts the technique of less cooking and more soaking to make it flavorful, coupled with a unique sauce to cook out, which is recognized by many diners, with a rich and fragrant flavor, elasticity and aftertaste.
Production: Choose fresh, meaty pork fan bone, according to the bone machine sawed into 2 cm wide block, into the pot blanching blood foam, fish out rinse clean.
2, fan bone into the homemade sauce soup in the heat of 15 minutes, turn off the heat and soak for 1 hour and fish out.
3, take the fan bone 600 grams into the boiling 50 percent of the salad oil, off the fire frying through, remove from the oil control.
4, 35 grams of secret sauce into the pot to stir-fry flavor, quickly poured into the fried fan bone stir-fry evenly, remove from the fire, you can set the plate on the table.
Homemade sauce soup:
1, the pot into the onion oil 500 grams of heat, under the anise, scallion, ginger 30 grams, pepper, dry chili pepper 20 grams, 15 grams of cinnamon stir-frying flavor.
2, into the oyster sauce 20 grams, 15 grams of Korean hot sauce, Haitian soy sauce 30 grams of stir-fried, add 10 kg of water, 100 grams of cooking wine, Yutang loose soy sauce 40 grams of salt 20 grams of sugar 50 grams of boiling, turn the heat to simmer for 40 minutes into.
Secret floating sauce:
Make the pot into the salad oil 1 kg, sesame oil 30 grams of heat, into the chopped garlic rice, onion 400 grams of each grain, Hofuji 300 grams of green chopped peppers stir-frying over low heat, add 50 grams of Dongguan Soy Sauce stir-fry into it.
Scope of application: cooking meat dishes, savory and slightly spicy, such as secret fan bones.
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Somewhat flavorful fan bone
Main ingredient: fan bone meat 400 grams
Ingredients: 200 grams of green peppers, 15 grams of garlic seeds, 5 grams of dried chili powder
Accessories: 5 grams of salt, 15 grams of soy sauce, 15 grams of oyster sauce, 150 grams of lard, 10 grams of light soy sauce, MSG 10 grams
Production: first of all, the fan bone with meat boiled water, cooled and cleaned into the pressure cooker;
2. Add the right amount of water, green onions, ginger, cooking wine pressure for 5 minutes to fish out and wait for the cool will be removed from the fan bone meat cut into small slices;
3. Pan into the lard burned to 7% of the heat of the fan bone meat under the pan sautéed with garlic seeds, green peppercorns, dried pepper powder, salt, monosodium glutamate, soy sauce, light soy sauce, oyster sauce, A little soup, stir-fry evenly, the juice dry.
Features: flavorful, meaty, full of original aroma
Comments: fresh, spicy and dry, the production should pay attention to less oil, less juice.
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Pepper Salt Fan Bone
Main Ingredients: Fan Bone
Auxiliary Ingredients: chopped green onion, red pepper
Seasoning: Pepper Salt Powder
Preparation:
1, defrosting: natural defrosting, defrosting with packets of flushing water (can not be broken)
2, frying: put the fan bone in the water to defrost (can not be broken)
2, frying: the fan bone in the water to defrost (can not be broken)
2, frying: put the fan bone into the hot oil pot (60% oil temperature of about 160 ℃) fried removed for use.
3, frying: leave a little oil in the pan, add chopped green onion, red pepper stir-fried, while the next pepper salt powder stir-fried evenly out of the pan on the plate can be.
Flavor: salty
Features: fresh flavor, tender meat.
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How to Deep-Fry Fan Bones
Pork Ribs 1000g
Starch 100g
Shrimp Slices 100g
Pepper Powder 50g
Pepper Powder 30g
Pepper Powder 20g
Dried red chili 30g
Ginger 30g
Garlic 20g
Millet chili 30g
Salt moderate
Sesame 30g
Pepper 20g
Methods/Steps
Step 1 First, first marinade the ribs with salt, cooking wine, peppercorns, marinade for fifteen minutes, then sprinkle with cornstarch and mix evenly. To make the ribs well coated with a layer of starch.
Add cooking oil to the pot, and then put the ribs into the pot to fry, as shown below, when frying, be careful not to be hot oil burns. Pay attention to fire safety as well. If you encounter a fire in the frying pan, immediately cover the pan with a lid or cover it with a fire blanket. And turn off the fire immediately.
Friends Tip: When you encounter a frying pan fire, do not add water to the inside of the frying pan, only the vegetables or the lid to cover the pan, so that the fire is isolated from oxygen to extinguish. If the fire is not under control, please hurry to call 119 police.
Ribs in the pot until fully cooked, you can fish out and drain, and then ready to fry side dishes, side dishes can choose potato chips, or potato strips, or shrimp chips.
We'll take the shrimp as an example, put the shrimp into the frying pan and fry until it swells up. Of course, you can also fry the potato chips as a side dish. You can use it to your advantage.
The excess hot oil in the pot can be poured into the pot after frying with a small amount of cooking oil left in the pot, in the spoon into the millet chili pepper, pepper powder, chili powder, dry red pepper, garlic, ginger, pepper, and then together in the pot to stir-fry aroma.
Wait until the pot of seasonings are fried out of flavor, put the ribs into the pot and stir fry, must be fried to taste, more fried, and finally sprinkle sesame seeds can be up on the plate. Fried fan bone is ready.
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Stewed Fan Bones in Sauce
Five-Spice Fan Bones
One, put the fan bones in a pot of cold water. Open the pot for two minutes, then clean the bones with water.
Second, add cool oil to the pot, put a spoonful of sugar, simmer over low heat to melt, and add water when it turns color.
Three, to the pot pour cinnamon, pepper, anise, cumin, Angelica dahurica, ginger, nutmeg and peel.
four, meat down to the pressure cooker, and then add green onions, ginger and garlic, sugar-colored water, sweet noodle sauce, salt, soy sauce, chicken essence, pepper, pressure cooker on the steam after 6 minutes.
fifth, then the prepared winter melon with a knife cut into small pieces, put in the pot.
six, then put the big bones inside the pot and turn with a spatula.
seven, finally add the tofu skin, wait for the stew until the winter melon is soft and rotten can be out of the pot, so that the delicious sauce stewed fan bone is ready.
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Pot hot, put salt fried (this time I used 150 grams, some more, and the taste of salt a little, so the approximate amount of 70-80 grams)
Salt fried hot and then put the pepper (half of the amount of the bowl can be)
Pepper stir fry flavor off the heat
Pepper fried off the heat
Pepper put the bones in a clean room, and then put it in a clean room, and then put the bones in a clean room, and then put the bones in a clean room. p>Put the bones in a clean container (bones do not wash, do not dip raw water), the hot salt evenly coated with foam on the bones, the top pour white wine
With the lid cover up, it is best to have something heavy to press. (The old method of curing meat, are pressed with a stone, nowadays the stone is more difficult to find, I put the cover over, just tightly pressed, and find a thick thing on top of the pressure)
cured for a day, take out. Wash salt and pepper, put in a large bowl, add onion knots, ginger, yellow wine and a little salad oil
steamer pot of water boiled, high heat 20 minutes can be
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fan bone is a good nourishing the body ingredients, is a part of the inside of the pig bone, you can use the fan bone to make some soup to drink, for pregnant During the period of women and breastfeeding women is very suitable, the protein content is very high, can achieve the role of gluttony, but also a very good food, the following will give you an introduction to the fan bone how to do delicious.
Steam fan bone how to do delicious
You can prepare basil leaves, cumin powder, pepper salt, cooking wine, fan bone, and then put the fan bone into the water to soak for 30 minutes to remove the blood, fish out of the water drained, add an appropriate amount of pepper salt and salt, sprinkled with some cumin, drizzled with some cooking wine, and then put a few pieces of basil leaves rub a few flavors, it probably needs to be marinated 4 hours to 6 hours or so, the pot of water is very good, but it's not the best. hours to 6 hours or so, the pot to add the right amount of water to boil before putting it in, and then put the fan bone steamed in water for about 50 minutes on it, if you can marinate a night in advance will be more flavorful.
Making fan bone can also be prepared ginger, peel, red dates, pork fan bone, walnut meat, peanuts, eyebrow beans, first of all the orange peel clean, a little soak, dates and walnuts to remove the core, peanuts, eyebrow beans are all clean, fan bone clean after it cracked, and then and ginger together into the tile pot inside, add the right amount of water with a large fire to boil, and then into a small fire to cook for three hours, and then the fan bone can be used as a food, and the fan bone can be used as a food, and the fan bone can also be used as a food. Seasoned with some salt and oil on it, the flavor is very good, it is also very simple to do.
Making steamed fan bone can also prepare yellow wine, white wine, pepper, salt, fan bone after the pot is hot, put some salt frying hot, and then add some pepper, pepper frying out the flavor after the fire can be turned off, put a clean container, the hot salt evenly coated in the bones, the most top pouring into the right amount of white wine, with the lid cover up the marinade for a day, remove the pepper and salt clean, put a large container, put a large container, and then add some pepper and salt, and then remove the salt. Put inside a large container, add the appropriate amount of yellow wine, ginger slices, green onion knots and salad oil, boil the water inside the pot, steam over high heat for about 20 minutes on it.
Fan bone to steam how long
steam fan bone time does not need a long time, but you need to do a good job in advance, so that out will be more delicious, prepare some salad oil, ginger, scallions, yellow wine, white wine, pepper, salt and fan bone, pot boil add the right amount of salt, and then fry hot pepper, pepper fried flavor can be turned off the fire. Fan bone into the container, hot salt evenly coated in the bones above, the top pour some white wine, cover the lid, with something heavy pressure, marinate for a day, take out clean, put into a large bowl, add salad oil, yellow wine, ginger, onion knots, fire 20 minutes or so can be, steaming bones of the soup do not pour out, you can put some cabbage, so you can make a tasty soup, so do the fan! bone is not need to spend too long.
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﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌▼﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ Pork Scallop Bone Soup
How to make it: Clean and slice pork scallop bones. Pour water into the pot, and when the water comes to a boil, pour in the pork scallop bone to get more water, and then fish it up. Dangshen cleaned and cut into pieces, wolfberry cleaning. Another pot of cool water, pour into the just fished up pork fan bone, put into the ginseng, wolfberry, together with two hours of boiling. Five minutes before the fire poured into a spoonful of vinegar.
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Practice: Wash the pig scallop bone and cut into pieces. Pour water into the pot, when the water boils, pour into the pig scallop bone blanching, fish out. The party ginseng washed and cut into small sections, wolfberry washed. Another pot of cold water, pour just fished out of the pork fan bone, put the party ginseng, wolfberry, together with the boil two hours.
Five minutes before turning off the heat, pour a spoonful of vinegar. Add the right amount of salt to taste. Calcium and delicious pork fan bone soup will be made.
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Brown beans, peanuts, walnuts and pork fan bone soup
Brown beans have the effect of strengthening the spleen and eliminating dampness, and the Guangdong folk often use it as a material for soup in humid weather.
Peanuts have the effect of nourishing and tonifying the qi, waking up the spleen and stomach, while walnuts can nourish the kidney and fix the essence, lubricate the intestines and pass the bowels, and warm the lungs to stabilize the wheezing.
Pork fan bone into the soup to modern medicine, both high in calcium, but also less fat, the most suitable for summer soup, and then add the qi of Chenpi, not only to reduce the beans of the nuisance, but also to make the soup taste clear and moist.
Materials: 100 grams of black-eyed peas, peanuts, 50 grams of walnut meat, 1000 grams of pork fan bone, 4 red dates, Chenpi 1/4, 3 slices of ginger.
Cooking: eyebrow beans, peanuts, walnuts, jujube core, Chen Pi washed, slightly soaked; pig fan bone washed, cracked with the back of the knife. Together with ginger into the tile pot, add 3000 ml of water (about 12 bowls of water), martial arts fire boil after changing the fire pot for 3 hours, adjusted to the appropriate amount of salt and oil can be. This amount for 3 ~ 4 people.
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