Tea-flavored pork heart
Ingredients: pork heart, pickled ginger, licorice, cinnamon, chicken essence, refined salt, cooking wine, aniseed, pepper, pepper and tea.
practice: cut the pig heart, remove the white tendons, clean it, fix it with a bamboo skewer, then slightly soak the soup with hot water, scoop it up and drain it for use. Boil the seasoning with high fire, change it to low fire and put it in the pig's heart for a little while, then turn off the fire and soak it for 2 hours, then take it out and drain it. Let the pig heart cool, remove the bamboo skewers, slice it into thin slices and put it on a plate. It is more delicious when eaten with pickled ginger.
cold pork loin
ingredients: pork loin, cucumber, sauce, cherry.
practice: cut the pork loin from the center, remove the white tendon from the center, cut it longitudinally from the surface, and then cut it obliquely from the horizontal direction. Soak the cut pork loin in cold water for half an hour, and change the water twice. Cucumber oblique cutter lays the bottom of the plate. Boil water in the pot, roll the water into the pork loin slices and take them out quickly. Spread the pork loin on the cucumber slices. Mix the sauce well, pour it on the pork loin, and decorate it with red cherries.
oil-fried double flowers
raw materials: squid, pork kidney, green and red pepper, chopped green onion, Jiang Mo, refined salt, monosodium glutamate, white sugar, cooking wine, vinegar, soy sauce, fresh soup, water starch, and pig oil.
practice: change squid and pork kidneys into flower knives for wheat ears and blanch them for later use; Cut red and green peppers into rhombic pieces; Chop onion and ginger. Pour the pig oil into the pan, heat it to 8%, put the squid and kidney into the oil pan, fry it quickly to make the flowers look better, take it out and drain the oil. Add base oil to the pan, saute with onion and ginger, saute red and green peppers, add squid and kidney flower, stir fry with seasoning, thicken with water and starch, and pour the oil out of the pan.