Cold pig's ear
Ingredients: pig's ear 300g, sesame oil, soy sauce, minced garlic, colored pepper, white sugar, shredded cucumber, abalone juice and aged vinegar.
Practice:
1. Shred colored peppers and cucumbers, and mince garlic.
Step 2 shred pig's ears
3. Put the ingredients into the basin and add the right amount of sugar.
Step 4 add mature vinegar
Step 5 add a little soy sauce
6. Add some abalone juice
7. Finally, pour in sesame oil and mix well
Fried shrimp
Ingredients: shrimp 300g, oil, salt, ginger, onion, coriander, cooking wine, sugar and Lee Kum Kee premium.
Appropriate amount of head smoke and balsamic vinegar
Practice:
1. shrimp, take out the catgut from the third position of the back with a toothpick, wash it, and marinate it with scallion, ginger skin and cooking wine for a while.
2. Cut the onion into sections, peel and shred the ginger.
Step 3 dry the water with a kitchen paper towel
4. Pour the oil into the pot, the oil temperature reaches 80% heat, add the shrimp and fry it, and then fry it again to make the shell crisp.
5. Wash and cut parsley.
6. Wash the pot and add a little oil to saute chives and ginger.
7. Add all seasonings and a little water to boil.
8. Pour in the fried shrimp and stir fry until it tastes good.
9. Sprinkle parsley before taking out the pot.
Cut the meat with sunflower (stewed lion's head)
Ingredients: pork 100g, horseshoe 50g, green vegetables 50g, onion, ginger, egg white, salt, cooking wine, pepper and chicken essence.
Practice:
1. Pork is finely cut and coarsely chopped; Peel and chop horseshoes; Pat the onion and ginger and soak them in water.
2. Chopped pork, chopped horseshoe, egg white, onion and Jiang Shui, salt, cooking wine and pepper are smashed into a paste.
3. Put water in the casserole (if there is clear soup, it is better). Use cabbage leaves as the bottom, and put the minced meat into big balls and put them in the casserole.
4. Add a little salt and cooking wine and stew with low fire 1 hour.
5. Add green vegetable heart and chicken essence to adjust the taste.