Sauté ed pork slices with onion

Sauté ed pork slices with scallion

Its cuisine is Northeast cuisine.

characteristic

raw material

200 grams of pork, 50 grams of scallion, 75 grams of vegetable oil, sesame oil, flour paste, monosodium glutamate, balsamic vinegar, soy sauce, pepper noodles, sugar and shredded ginger.

manufacturing process

(1) Slice the clean meat and mix it with flour paste and a little cooked oil. Sliced thick strips of scallion; (2) Add base oil to the wok and heat it with strong fire. Stir-fry the sliced meat in the wok. When it is six ripe, stir-fry the onion strips and shredded ginger in the wok for a few times, then add balsamic vinegar, soy sauce, pepper noodles, monosodium glutamate and sesame oil in turn, and stir-fry until the onion is crisp.

stir-fried shredded pork and beaten eggs with black fungus

Mushu pork with vegetable name

Its cuisine is Northeast cuisine.

characteristic

raw material

Pork lean meat150g, egg150g, dried fungus 5g, cucumber 5g, salt 5g, soy sauce 3g, cooking wine 5g, oil 80g, fragrant oil 5g.

manufacturing process

① Cut the lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Knock the eggs into the bowl and beat them evenly with chopsticks; ② Soak dried auricularia auricula in water for 5 minutes, remove the roots and tear them into pieces. Cucumber is cut into 2 cm long sections with oblique knife, and cut into pieces with straight knife after flattening, and the shape of the pieces is diamond. Shred onion and ginger; (3) the wok is ignited, refueled, and after being heated, the eggs are added to stir-fry, so that the wok becomes irregular small pieces, and the wok is put in a plate, which is called Mushu; (4) fire the wok, add oil and heat it, stir-fry the shredded pork, add onion and shredded ginger to stir-fry when the meat turns white, add cooking wine, soy sauce and salt when it is 80% ripe, add auricularia auricula, cucumber and egg pieces to stir-fry, and pour in sesame oil when it is ripe.

Braised pork joint

Braised pork joint with vegetable name

Its cuisine is Northeast cuisine.

Features golden red, soft, rotten and delicious. Elbow fragrance wafts and tastes delicious and refreshing.

raw material

Main material elbow1000g. Accessories: 2000g of peanut oil (75g in actual consumption), 50g of soy sauce, 75g of cooking wine, 5g of salt1.5g, a little of onion, ginger and five spices, 0/5g of starch10g of sugar10g of soup, and a little of green garlic.

manufacturing process

1, select fresh elbow with thin skin and tiny pores, remove bones and trim it into a round peach shape. 2. Put the elbow skin up, heat it in a five-spice pot, cook it until it is five-ripe, and take it out. 3. Heat the oil pan, fry the elbow skin down to yellow, and keep turning it when frying to prevent the bottom from being burnt. 4, fry the elbow out, put it in a bowl, add onion and ginger, pour some water with brine soup, pour it into the bowl, and steam it on the drawer. 5. Buckle the steamed elbow into a large plate, let the soup drain for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start thickening, sprinkle with green garlic, pour in bright oil and pour it on the elbow.

Stewed cabbage with ribs

Stewed cabbage with famous ribs

Its cuisine is Northeast cuisine.

The characteristic soup is white, delicious and rotten.

raw material

Ingredients: 250g pork ribs and 250g cabbage head. Accessories: coriander stalk10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.

manufacturing process

1, chop the ribs into one-inch and five-minute sections, cut the cabbage head into cubes, cut the coriander stalks into small pieces, cut the onions and ginger into pieces, and pat the ginger pieces with a knife. 2, put water in the spoon, boil the water, put it in the ribs and take it out, then rinse the blood foam with water. 3. Put a small amount of clear oil into the spoon. When the oil is hot, put the onion and ginger in the frying pan, then stir-fry the cabbage until it is half cooked, add broth, add ribs, salt and pepper water. Bring to a boil, simmer over low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and serve in a bowl.

intestines sauté

Caimingdang pork intestines

Its cuisine is Northeast cuisine.

Features fragrant taste, soft and rotten intestines.

raw material

The main ingredient is 250 grams of pig's cooked pork intestines. Accessories: Shuifa Yulan Tablet10g, Shuifa Rapeseed15g, Shuifa Carrot10g, Shuifa Mushroom10g. Pig oil, soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, onion, ginger, garlic, coriander stalk, chicken soup, wet starch.

manufacturing process

1, cut the cooked fat sausage into oblique blades (about one and a half minutes thick). Slice magnolia slices and carrots. Rape is cut into sections. Onions are cut into elephant-eye pieces. Cut ginger and garlic into powder. Cut the parsley into sections. Cut the mushrooms in half. 2. Mix the juice with soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, wet starch and chicken soup. 3. Put the pig oil in the spoon. When the oil is 80% hot, pour the fat sausage into the spoon and fry it for a while. Pour it into the colander to control the oil. 4. Heat a small amount of oil in the spoon, fry the onion, ginger and garlic in a frying pan, add magnolia slices, rape, carrots and mushrooms, stir-fry them a little, then pour the fried fat sausage into the spoon, cook the juice, then add the parsley section and stir-fry it a few times.

Fried carp

Fried carp with vegetable name

Its cuisine is Northeast cuisine.

characteristic

raw material

Main ingredients: fresh carp (about 75g) 1 piece. Accessories include chopped green onion, a little Jiang Mo, a little pepper, 2 tablespoons soy sauce, 8 tablespoons peanut oil, vinegar 1 tablespoon, salt 1 tablespoon.

manufacturing process

1 Wash the fish, chop it in half, cut it into several pieces, put it in a bowl, add salt and pepper, mix well and marinate for 2 hours. 2. Bring peanut oil to a boil. First, fry the fish until it is cooked. Add chopped green onion, Jiang Mo, soy sauce and vinegar, fry for 2 minutes, and serve.

Braised carp with scallion

Braised carp with scallion

Its cuisine is Northeast cuisine.

characteristic

raw material

Main ingredients: 500g of carp, 25g of onion, 2 slices of ginger, 3 tablespoons of wine, 2 tablespoons of vinegar, 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, oil 1 small bowl and sugar 1 tablespoon.

manufacturing process

1, 250g onion, clean, dry for later use, cut open carp and clean. Mix with wine and sugar, marinate for half an hour and turn it up and down. 2. Heat the cooking oil 1 small bowl in the pan, fry the fish in the oil pan, take another pan, and spread a layer of carp and onion until the fish and onion alternate. Finally, sprinkle the shredded ginger. 3. Pour all the seasonings of the soaked fish into the pot, add the lid, put it on a slow fire for 40 minutes, and finally pour the sesame oil on it, then serve it on the plate.

Soft fried fish

Fried fish with vegetable names

Its cuisine is Northeast cuisine.

characteristic

raw material

Clean fish150g, chopped green onion, Jiang Mo15g, Shaoxing wine10ml, refined salt 2g, monosodium glutamate 3g, sesame oil 3g, old flour 50g and dry flour100g.

manufacturing process

(1) Slice the fish into 30% thick slices, then cut them into strips two inches long and three points square, put them in a bowl, add chopped green onion, Jiang Mo, Shaoxing wine, refined salt, monosodium glutamate and sesame oil, and marinate them; ② Put the old flour fertilizer in a bowl, stir it with water, add dry flour and clear water, stir it into a thick paste, and ferment it at 30 degrees Celsius. When the paste starts, add a small amount of alkali, then add peanut oil and mix well; (3) Put lard in the wok, and simmer it to 50% heat. Dip the marinated fish strips into the batter one by one, put it into the colander in the oil and fry it. When the batter on the fish swells up and turns golden yellow when heated, remove the dripping oil, remove the paste residue outside the fish strips, and put it on a plate to serve.

Sliced grass carp in tomato sauce

Sliced grass carp in tomato sauce

Its cuisine is Northeast cuisine.

Features red and bright color, tender meat and sweet and sour taste.

raw material

The main ingredients are 500 grams of grass fish and 50 grams of tomato sauce. Trace amount of citric acid, Shaoxing wine10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.

manufacturing process

1, cut fresh grass carp slices into slices with a thickness of 1 cm, mix well with Shaoxing wine and refined salt, and dissolve citric acid with appropriate amount of water. 2. Burn the oil pan to 60% heat, and then fry the fish until it is yellow. 3. Put a wok on a medium fire, cook 50 grams of cooked vegetable oil until it is 30% hot, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push it evenly, then add fish fillets and wrap the tomato juice evenly, and take the pan and serve.

Roasted frog legs with garlic slices

Roasted frog legs with garlic slices.

Its cuisine is Northeast cuisine.

Characteristics: Garlic is fragrant, and the frog is fresh and tender.

raw material

The main ingredient is peeled frog hind leg 250g. 25g of garlic cloves. Onion, ginger, soy sauce, sugar, monosodium glutamate, Shaoxing wine, wet starch, lard, pepper water, broth.

manufacturing process

1 Wash the frog legs, remove claws and chop them into two pieces. Peel and clean garlic cloves. Chop onion and ginger into powder. Catch the frog with soy sauce and feed it well. 2, put lard in the spoon, stir-fry the frog legs, add Shaoxing wine, sugar, soy sauce, monosodium glutamate, garlic, onion, ginger, pepper water, broth, simmer thoroughly with low fire after boiling, move to medium heat for good taste, thicken with water starch, and pour sesame oil out of the spoon.