food

Pork belly, rock sugar, dried red pepper, star anise, pepper, cinnamon, fragrant leaves, salt, oil, onion, ginger, yellow wine, umami soy sauce.

working methods

1, first stir-fry the sugar color: put a little water in the pot to melt the rock sugar. If white sugar is used, stir-fry. Put the rock sugar in and melt it slowly with low fire.

2. The color of sugar slowly turns pale yellow and then amber. This discoloration process is very fast, so be sure to pay attention.

3. Pour about 70ml of half a cup of boiling water, turn it into a sugar color after boiling, and put it in a container for later use.

4, buy pork belly, first cut pork belly into pieces of three centimeters square.

5. Put the cut meat into a pot with cold water, boil the water for 5 minutes and then take it out.

6. Put a little base oil in the wok and stir-fry the pork belly in the water. Stir-fry pork belly with medium and small fire to get oil.

7. Scoop out the oil in time. Don't keep it in the pot. Stir-fry the meat until it is slightly yellow, and take it out for later use.

8. Leave the bottom oil in the pot and stir-fry the pepper, star anise, cinnamon, pepper and fragrant leaves.

9. Slice the onion and ginger until fragrant, and immediately add the pork belly and stir well.

10, pour in sugar and stir well. The sugar color can be added several times, depending on whether the color is dark or light. Stir evenly

1 1, add rice wine, add umami soy sauce, stir fry, add appropriate amount of boiling water, and the water overflows the meat.

12, add salt after boiling, cover the pot and stew for about 1 hour, stir well in the middle.

13. Finally, when the soup thickens, turn off the fire.

Second, cross the bridge tofu

food

Meat stuffing, tender tofu, egg yolk, dried starch, water starch, chopped pepper, chicken essence, salt, sesame oil, soy sauce, chopped green onion and spiced powder.

working methods

1. Add chopped green onion, salt, 1 tbsp soy sauce, chicken essence, spiced powder, sesame oil and dried starch into the meat stuffing and mix well.

2. Put the mixed meat stuffing into the middle of the disc to form a hill shape.

3. Slice the tofu and code it around the meat stuffing.

4. Put the yolk in the gap.

5. Put the chopped pepper, 1 tbsp soy sauce and chicken essence into a bowl and mix well.

6. Pour it on the tofu, put the tofu plate in the pot and steam for 10 minutes until cooked.

7. Pour the soup of steamed tofu into the pot, add a little chicken essence and thicken it with water starch.

8. Finally, pour the sauce on the steamed tofu and sprinkle with chopped green onion.

Third, fried meat with fungus.

food

Lean meat, coriander, red pepper, green pepper, fungus, ginger, soy sauce, salt, cooking wine, onion, garlic, Chili sauce, chicken powder, edible oil.

working methods

1. Slice lean meat, wash coriander and green pepper.

2 black fungus is soaked in warm salt water. After the difficulty, add two spoonfuls of starch and wash gently.

3, ginger and garlic minced, onion cut into sections.

4. Put oil in the pot to make the lean meat slippery and discolored, and add a spoonful of Chili sauce to stir-fry the red oil.

5. Add green and red peppers, add salt and stir fry.

6. Pour in fungus and coriander, stir-fry cooking wine, stir-fry soy sauce and stir-fry chicken powder.

7. Add chopped green onion and mix well to serve.

Fourth, Hunan-flavored pork slices.

food

Pork, pepper, ginger, star anise, cinnamon, soy sauce, cooking wine, salt, chicken essence.

working methods

1. Wash pork belly, cut it into thick slices, heat it in a dry pan, and slice it in a pot.

2. Stir-fry ginger and garlic together.

3. Fry the pork belly slices until they are slightly crisp, and drain the remaining oil.

4. Put the wok on the stove and put the drained pork belly slices back into the wok.

5. Add appropriate amount of water, then add cooking wine, salt and soy sauce.

6. Add a few more pepper segments and cook together, then add an octagonal and a proper amount of cinnamon and cook until the juice is slightly collected.

7. Add the remaining pepper slices, stir-fry until the taste is good, and add the right amount of chicken essence after turning off the fire.

Five, chilli shrimp

food

Shrimp, onion, pepper, green garlic, dried pepper, spicy bean paste, salt, red oil, oyster sauce.

working methods

1. Blanch prawns with clear water for later use.

2. Wash onions, peppers and green garlic.

3. Cut onions, peppers and green garlic into sections for later use.

4, from the oil pan, saute dried peppers and spicy bean paste.

5. Stir-fry prawns, add onions, peppers and green garlic and stir-fry until green.

6. Season with salt and oyster sauce, then pour in red oil and mix well.

Six, bacon fried old taro

food

Bacon, taro, garlic sprout, red pepper, salt, edible oil.

working methods

1, peeled taro, sliced, salted 15 minutes, washed.

2. Put the steamer on fire, add water to boil, add taro and bacon, steam for 5 minutes, take out taro, steam for 5 minutes, and take out bacon.

3. The bacon is slightly cold and cut into pieces the same size as taro; Wash garlic sprouts and peppers, and slice horseshoes.

4. Put the pot on the fire, add oil and heat it, stir fry the garlic and pepper a few times.

5. Pour in taro and stir-fry the soup with steamed bacon until it tastes good.

6. Add bacon, add appropriate amount of salt to taste, continue to stir fry evenly, sprinkle with garlic leaves and turn over a few times to serve.

Seven, Xiaoxiang pig hand

food

Pig's hand, ginger, onion, star anise, pepper, Shaoxing wine, crystal sugar, salt, oil, red pepper, fragrant leaves, soy sauce, white pepper, Hunan chopped pepper, balsamic vinegar and green pepper.

working methods

1, put water in the pot, set it on fire, and cook it in the hands of pigs 10 minutes to remove the blood powder and take it out.

2. Cut the pig's hand.

3. Add ginger slices, onion segments, star anise, pepper, Shaoxing wine and a little salt, heat, and then add pork hands.

4. Cook on low heat for 30 minutes.

5. After fishing out, quickly throw the pig's hand into the prepared cold water and rinse it for a while to make the pig's hand more elastic.

6. When the pig's hands are cold, fry them in a 60% to 70% hot oil pan, and remove them after the color changes slightly.

7. Add shredded ginger and chopped green onion into the pot and stir-fry for fragrance. Turn to medium-low heat and stir-fry with rock sugar until amber.

8. Add the fried pork hands, add Shao wine, salt, red pepper, star anise, fragrant leaves and a little soy sauce and stir fry.

9. Stir-fry until the color of the pig's hand is even, add appropriate amount of water, and the material is just less than the pig's hand, and simmer the juice.

10. After the pig's hands are colored, sprinkle with white pepper, chopped pepper, onion, shredded ginger and a little garlic, and pour in red oil and stir fry a few times.

1 1. Steam in a steamer for 20 minutes. When the soup thickens, turn off the heat and pour in a little balsamic vinegar. Sprinkle with shallots, cover the pot and stew for 2-3 minutes.

Eight, fried pork liver

food

Pig liver, ginger, garlic moss, red pepper, tea oil, starch, cooking wine, soy sauce, salt.

working methods

1, pig liver was washed under tap water for 5 minutes and then soaked in clean water for more than 2 hours, and water was changed twice.

2, ingredients; Ginger, garlic moss and pepper.

3. Cut the processed pork liver into pieces.

4. Add proper amount of starch, soy sauce, cooking wine and tea oil to the cut pork liver. Mix pork liver and seasoning well for later use.

5, pepper stalks and seeds cut into pieces, ginger cut into pieces, garlic moss washed, head and tail cut into sections.

6, the pot is hot, add tea oil and ginger to stir fry, add pork liver and stir fry until it changes color.

7. Push the pork liver to the side of the pot, add garlic moss and stir fry. When the color of garlic moss deepens and softens slightly, stir-fry the pork liver until the edge of the pork liver is slightly curled.

8. Add pepper and salt and stir well.

Nine, chopped pepper fish head

food

Big head fish, fat meat, chopped pepper, red pepper, garlic, ginger, lobster sauce, steamed fish lobster sauce, chicken essence, beer.

working methods

1, diced red pepper, minced garlic and minced ginger.

2. Put the shallots and ginger slices into the juicer, add half a bottle of Huadiao wine, cover it and fry it into onion ginger juice by inching, and pour the onion ginger juice into a stainless steel basin for later use.

3, a bighead carp, put the fish head on the chopping block, cut from the middle of the bighead carp's back, the bone in the middle of the bighead carp's back is the most brittle, break the fish head with your hands and put it on the chopping block, remove the fish gills and black film (the fish gills will be fishy and the black film will be bitter), and then clean the bighead carp. Cut the fish part with a knife (the blade should not be too deep, so that the knife can touch the fish bone), then put the bighead carp into the onion ginger juice, evenly spread the onion ginger juice inside and outside, and marinate for 15 minutes (to remove the fishy smell and muddy smell).

4. Chop a proper amount of pepper, pour it into a colander to filter out the water, and then squeeze it out with a spoon.

5. Heat the pan, take out a proper amount of oil, add a proper amount of oil and stir fry evenly, stir fry the oil until it is dry (lard increases the flavor of the fish head), take out the oil that ignites the fried oil, pour in chopped Jiang Mo and minced garlic, stir fry evenly, add the squeezed chopped pepper, stir fry continuously (to avoid sticking to the pan), stir fry the fragrant pepper, stir fry the chopped pepper until the moisture is almost dry, add the chopped pepper and stir fry evenly. Add appropriate amount of chicken essence, sugar and fermented soybean, stir-fry evenly, and then pour into a stainless steel basin for later use.

6. Put chopsticks in a dish (to heat the bottom of the fish head evenly), then shake off the onion and ginger juice on the marinated fish head and put them in the dish, pour in a proper amount of beer (to remove fishy smell, make it smooth and enhance umami), pour in a proper amount of steamed fish soy sauce, add a proper amount of chicken essence, then pour in a small amount of salad oil, spread the fried chopped pepper evenly on the fish head, and finally put in a proper amount of ginger slices and onion segments. Boil the water in the steamer, put the fish head in the air and steam for 10 minutes (the specific time depends on the size of the fish head). Try to insert the fish head with chopsticks until the chopsticks can be directly inserted into the bottom of the plate.

Ten, beer duck

food

Duck, beer, green pepper, onion, ginger, garlic, soy sauce, sugar, salt, star anise and oil.

working methods

1, wash and dice duck and dice pepper.

2. Heat oil in a wok, add dried peppers, ginger and garlic until fragrant, and add duck meat to stir fry.

3. Stir-fry until the duck is dry (pour more water), and then stir-fry some duck oil.

4. Add soy sauce, soy sauce, sugar and an star anise and stir-fry to the highest color.

5, add a bottle of beer, after the fire is boiled, change to medium and small fire for 30 minutes.

6. When the soup is basically dry, add green pepper and chopped green onion and stir fry, add salt to taste, and then take the pot.

Xi. Master Su Xian's Meat

food

Pork belly, farmer's sticky rice noodles, aniseed powder, ginger powder, cinnamon powder, onion segments, ginger slices, red pepper powder, chopped green onion, salt, cooking wine and soy sauce.

working methods

1. Wash pork belly and cut it into 0.5cm thick slices.

2. Marinate with salt, cooking wine, onion, ginger, aniseed powder and cinnamon powder.

3. Pour oil into the pot and evenly wrap the marinated pork belly with rice flour.

4. fry in the pan until both sides are slightly yellow, and take out the fried meat slices.

5. Leave the oil in the original pot, add chopped green onion, red pepper and ginger powder and stir fry.

6. Pour in soy sauce and cooking wine and stir well. Finally, pour the fried meat slices into the pot and stir well with the ingredients.

Twelve, chopped pepper cabbage skin lift

food

Hairdressing, Chinese cabbage, chicken breast, chopped pepper, Jiang Mo, minced garlic, soy sauce, aged vinegar, chicken essence, salt, vegetable oil and chicken soup.

working methods

1. Wash the big face with clear water and cut it into wide strips. Wash the cabbage and tear it into pieces. Blanch it with boiling water, remove it and drain it. Cut the chicken breast into strips for later use.

2. Pour the oil into the pot. When the oil is hot, add chopped pepper, garlic and Jiang Mo until the fragrance overflows.

3. Stir-fry the chicken until it becomes discolored, pour in the cabbage and stir fry, add the face lift and pour in a little chicken soup.

4. Add soy sauce, vinegar, salt and chicken essence and mix well.

Thirteen, fried stinky tofu

food

Stinky tofu, Chili, stock, soy sauce, sesame oil, chicken essence, Chili oil, salt.

working methods

1, stinky tofu is washed with clear water and drained for later use.

2. Add soy sauce, Chili oil, sesame oil, chicken essence, broth, salt and pepper to the bowl to taste.

3. Cut the stinky tofu into small pieces, pour the oil into the pot, and fry the stinky tofu in a non-stick pot with low fire.

4. Fry until both sides are golden and the skin is crisp. Pour in the prepared juice and serve.