material

Ingredients: pork belly (what is pork belly? It is the kind of fat and thin meat, and the more layers, the better. As the saying goes, eat meat, fat and thin! ) 2 kg (not too little or you can't make delicious braised pork! ), seasoning: salt, sugar (preferably rock sugar powder), onion, ginger slices, cooking wine (as for the dosage, except for 3 tablespoons of sugar, others mainly depend on personal taste)

Practice washing the meat, dicing it, and soaking it in cold water with cooking wine for 5 minutes. Take out and drain the water.

2. Cool the oil in the hot pot. When the oil is slightly smoky, add rock sugar and keep stirring. You will find that rock sugar will become like white sugar at first, then like yellow sugar, then like red pond, and then like … never again! Add meat quickly, or the sugar will burn! Don't stop your shovel! Keep stirring! Sugar will hang unevenly on the meat, so leave it alone and continue to stir you. At this time, sugar will be evenly hung on the meat because of heating.

3. now add water! Fresh meat and sliced onion and ginger. Bring the fire to a boil and turn it down for half an hour.

You can add salt to the meat now. Please pay attention to this step, only add salt when the meat is cooked to 6 ripe! There are two reasons: 1. Adding salt too early will make protein shrink, and the meat is not easy to cook. 2. What salt do you use at home? What salt ... Stupid! Iodized salt! What happens when iodine is heated? Don't you know? Go back to junior high school chemistry! )

5. Cook 15-20 minutes! Don't eat yet. If you are a fan of bibimbap, you can serve it now. If you like dried braised pork, turn on a big fire and serve the dried juice.

Saute squid

material

Onion, green pepper, shredded ginger, minced garlic, squid, cooking wine

Exercise 1. Peel the squid first, then cut it into small pieces and replace it with a flower knife. My flower knife technique is too poor, the knife is vertical and horizontal closely, and the effect is beautiful.

2. scald squid with boiling water.

3. Cut the onion and green pepper, and prepare shredded ginger and minced garlic.

4. Put a proper amount of oil in the pot and heat it on high fire. First, stir-fry the ingredients until fragrant, then add squid and pepper, stir-fry quickly, and add wine to taste!

Sweet and sour meatballs

material

Pork stuffing, dried starch, 0.5 egg white, ginger powder, salt, vegetable oil, chopped green onion, soy sauce, cooking wine.

Exercise 1. Sweet and sour sauce: white sweet and sour with a little soy sauce (only a few drops are thicker), salt, garlic and chopped green onion, and cold water.

2. To make sweet and sour juice is to leave a little oil in the pot, put the raw materials in the bowl, and then pour out the juice when the pot is hot. It is also time to adjust the taste of the juice. When the juice is a little sticky, pour the meatballs back into the pot and wrap them in juice.

3. Mix the meat stuffing with dry starch, egg white, ginger powder, salt, chopped green onion, soy sauce and cooking wine, and add a little cold water to make the meat stuffing a little thicker, but not like dumpling stuffing.

4. put the meat stuffing in the refrigerator for 20-30 minutes, and the meatballs are easier to form. Put some oil in a small pot until it is 70% to 80% hot (that is, put a chopstick in the oil and there will be small bubbles around it). Put the meatballs made of meat into the pot and fry them until golden brown.

5. Take out the meatballs and put them on a plate with kitchen tissues.

Tips:

1. You don't need to fry a lot of meatballs, just use a smaller pot, and the oil can cover the whole bottom of the pot. When frying, you should keep turning the meatballs so that they can be fried evenly. Put a little soy sauce in the meat stuffing to get rid of the smell of meat. Garlic will smell better in sweet and sour sauce.

2. Put some chopped water chestnuts in the meat stuffing to make the meatballs more refreshing.