Materials: pork 1000 grams wide vermicelli (dry) 1, vegetable oil 2 tablespoons of red soy sauce 2 tablespoons of soy sauce 1 tablespoon of wine 2 tablespoons of green onions 10 grams of ginger 10 grams of garlic 3 petals
Pepper 10 octagonal 2 dried chili pepper 2 rock sugar 2 tablespoons of common salt 5 grams, Methods:
1. 2. pot with water, pork cold water in the pot, after the water boils, the meat blanch through, beat off the foam, fish out for use
3. pot of oil and heat, into the rock sugar to boil over a small fire to simmer the color of sugar, to be the rock sugar becomes darker, when the small bubbles, under the five-flower meat frying color, under the five-flower pork sautéed color, add onion, ginger, garlic, pepper, star anise, dried chili pepper stir-fry aroma
4. add boiling water, the meat is not a good choice. >4. Add boiling water, no more than the meat surface, in the addition of braised soy sauce and special soy sauce, cooking wine, large fire boil, change the fire stew 40-50 minutes
5. Add wide vermicelli, salt, and continue to wide vermicelli stew can be, out of the plate
wu hua mian baked bamboo
Materials: 250 grams of bamboo, 500 grams of pork, 3 tablespoons of vegetable oil, salt, 5 grams of green onion 1 section, 3 slices of ginger, 2 cloves of garlic, 10 peppercorns, 2 star anise, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 2 dried chili peppers, 1 tablespoon of soy sauce, practice:
1. soak the bamboo roasting in cold water in advance, and cut it into segments
2. Prepare the necessary materials, and cut the pork into pieces of about 2 centimeters
3. add water to the pot, and add the meat to the pot with cold water, bring to a boil, boil a few minutes. Strike off the froth, fish out for use
4. pot of oil and heat, into the rock sugar to boil over low heat to simmer the sugar color, until the rock sugar becomes darker, small bubbles, down into the pork stir-frying color
5. into the onion, ginger and garlic, peppercorns, seasonings, dried chili pepper stir-fry, pouring into the cooking wine and stir-fry evenly
6. add hot water (to be no more than the five-flower meat), red-hot soy sauce, high heat, turn to medium-low fire! Stew for 40-50 minutes
7. When the time comes, put in the bean curd, salt, and continue to cook for 5 minutes, turn off the heat, and serve on a plate
Braised Pork Roasted with Dried Tofu Knot
Ingredients: 500 grams of pork, 4 sheets of dried bean curd, 2 tablespoons of vegetable oil, 5 grams of salt, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 2 daikonji (大料), 1 tablespoon of rock candy, 1 tablespoon of dark soy sauce, 1/2 tablespoon of dark soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of dark soy sauce. 2 tablespoons of dark soy sauce, 1/2 tablespoon of dark soy sauce, 2 dried chili peppers, Directions:
Prepare the necessary ingredients, cut the pork into 2 cm pieces
2. Add water to the pot, add the pork in cold water, boil for a few minutes, remove the foam, and then remove the meat from the pot. Stir frying color
4. into the onion, ginger and garlic, pepper, seasoning, dry chili pepper stir fry, pour in wine and stir fry evenly
5. add hot water (to be no more than the five-flower meat), soy sauce, soy sauce, high heat boil, turn to medium-low heat and simmer for 40-50 minutes
6. during the period, the dried tofu cut into squares, cut into triangles in the diagonal, the dried tofu rolled up from the bottom edge, in the Knot, the rest in the same way to do
7. to time, under the dry tofu knot, salt, cook until the remaining little soup, high heat sauce, sauce wrapped in the pork and dry tofu knots, can be dished out on the plate
Braised pork roast quail eggs
Materials: 500 grams of skinned pork, 500 grams of quail eggs, oil and salt in moderation, 1 section of green onion, ginger 2 slices, 2 cloves of garlic, peppercorns 10, anise 1, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar
Methods:
Prepare the necessary materials, cut the meat into 2 cm pieces
2. pot with water, cold water into the meat, boiling boil a few minutes to remove the floating foam, removed from the water and standby
3. pot with oil to heat up the ice sugar into the ice sugar to melt the sugar color over a low fire, until the ice sugar darkens, rise small, and then the sugar color. Ice sugar becomes dark, small bubbles, down into the pork stir-fry color
4. into the onion, ginger and garlic, peppercorns, seasonings, dried chili pepper stir-fry, dripping wine stir-fry evenly
5. add hot water (to be no more than the five-flower meat), soya sauce, soya sauce, high heat to boil, turn to medium-low heat and simmer for 40-50 minutes
6. during the period, will be the quail eggs boiled and peeled, the pot of oil and heat, down into the Quail eggs fried until the skin wrinkled to golden, fish out of the oil control
7. to the time, into the fried quail eggs, add salt, continue to cook for 10 minutes, will be the quail eggs burned to taste, to be left when a little broth, turn off the fire out of the plate can be