Pork belly; Fans; Onions; Ginger; Zanthoxylum bungeanum; Illicium verum; Cooking wine; Old pumping; crystal sugar

working methods

Pork belly cut into large pieces

Slice onion ginger, pepper and star anise for later use.

After the water in the pot is boiled, add the pork belly, skim the floating foam when the water boils again, remove the pork belly and wash the blood with warm water.

When the oil in the pot is hot, add onion, ginger, pepper and star anise, and stir-fry the pork belly evenly.

Add cooking wine, soy sauce and rock sugar and stir-fry until the color is the highest.

Add a proper amount of warm water to pork belly, just a little more than the water in braised pork. Boil the fire and simmer for an hour.

Wash the vermicelli without soaking it soft, so that the vermicelli can absorb the taste of the soup better when it is in the pot.

Put the vermicelli into the pot, cover the pot, and continue to cook on low heat 15 to 20 minutes until the vermicelli is soft and rotten.

Ingredients: mushroom120g, crab mushroom150g, Chinese cabbage150g, ginger, soy sauce, oyster sauce, sugar and salt.

Exercise:

1. Wash Chinese cabbage and break it into small pieces, remove the roots of mushrooms and cut them into 2-3 petals, and cut ginger into powder;

2. Heat oil in the pot, add Jiang Mo to saute, pour in mushrooms and crab-flavored mushrooms, stir-fry with low fire to get the fragrance of mushrooms;

3. Add the Chinese cabbage and stir-fry until the Chinese cabbage stops growing;

4. Add soy sauce, oyster sauce, sugar and salt to taste and mix well.

material

4 bullfrogs; Half an onion; A handful of millet pepper; A pinch of pepper; 3 or 4 slices of ginger; 4 tablespoons of soy sauce; Half a teaspoon of sugar; 2 tablespoons of cooking wine; 2 teaspoons of salt; Appropriate pepper

working methods

Peeling, cleaning and chopping bullfrog, pickling with salt, pepper and shredded ginger in advance 15-20 minutes. Cut the millet pepper into sections and slice the onion.

Heat the oil pan, add ginger and pepper and stir-fry until fragrant (small and medium fire, big pepper is easy to burn).

Immediately after turning off the fire, pour in the bullfrog and stir-fry until it is medium-cooked. Add cooking wine, soy sauce, millet pepper and onion and stir-fry for two minutes. Pour a little more water and burn for 1 min.

Add sugar and stir well, then take out the pot.

Ingredients: pork belly, green pepper, green garlic, Pixian bean paste, lobster sauce, sugar, chicken essence and peanut oil.

Exercise:

Pork belly, you can also use the hindquarters of pigs, commonly known as the second knife meat. .

Put the meat in cold water, boil it with high fire and cook it until it is just cooked (chopsticks can penetrate blood-tight water). When the meat is cold, cut it into thin slices.

Remove the oil pan and stir-fry the meat slices.

When the sliced meat is a little curly, stir-fry Pixian bean paste evenly.

Add the minced lobster sauce and stir-fry until fragrant.

Add green pepper and stir-fry until green.

Add green garlic and stir-fry until fragrant.

Add sugar and season with chicken essence.

material

200g of Pleurotus eryngii; Appropriate amount of broccoli; A little onion; A little ginger; A little garlic; Appropriate amount of oyster sauce; Old smoke a little; A little sugar; A little cooked white sesame seeds; Appropriate amount of salt; A little chicken essence

working methods

Slice Pleurotus eryngii, break broccoli into small flowers, and chop onion, ginger and garlic.

Put water in the pot, add a little salt and vegetable oil, and blanch the broccoli after the water boils. Don't take too long, just 30 seconds.

Put oil in a hot pan. When the oil is hot, stir-fry half of onion, ginger and garlic, stir-fry broccoli, add salt, chicken essence and broth (or clear water), and after a high fire 1 min, take out the pan and plate.

Then put the oil into the pot. When the oil is hot, stir-fry the other half of onion, ginger and garlic until fragrant, and then stir-fry Pleurotus eryngii.

Add oyster sauce, soy sauce, sugar and chicken essence, heat until the soup is thick, then put it on broccoli and sprinkle with white sesame seeds for decoration.

material

Sauce-flavored dried lean meat, shredded ginger, green garlic and red pepper sauce.

working methods

Dried slices with sauce flavor, sliced lean meat, sliced and shredded, chopped green garlic, shredded ginger and a little red pepper will also do.

Heat the oil in the pot to 50% heat. Add shredded ginger and garlic stalks and stir-fry until fragrant. Fried lean meat. Most lean meat will change color, that is, the sauce will dry in the pot. Stir-fry quickly in an automatic wok, stir-fry in soy sauce, and add red pepper to continue to stir-fry quickly in the automatic wok. Add a little water and stir the green garlic leaves evenly.

Add salt if it is not salty enough, and finally finish with monosodium glutamate.

Preparation of ingredients:

Fresh pork tripe, green pepper, red pepper, ginger, garlic, cooking oil, cooking wine, soy sauce, salt, flour, raw flour, soy sauce, chicken powder, pepper and stew.

Exercise:

1. Rinse the fresh pork belly, add flour and knead it twice, add salt and knead it twice, clean it, put it in a cold water pot for 5 minutes, take it out and rinse it, put it in an autoclave, add ginger slices, pepper, cooking wine and stew, press 15 minutes, and take it out and shred it.

2. Cut green pepper and red pepper, shred ginger, peel and chop garlic. When cooking oil is poured into the pot and heated to 50%, add ginger and garlic until fragrant, add pressed shredded belly and stir fry, stir fry over high fire for a while, add green pepper and red pepper and stir fry together.

3. Add salt, soy sauce and soy sauce, and pour a little cooking wine from the pot. Stir-fry over high fire and add chicken powder to refresh. Take out the pot and put it on the plate.

material

600 grams of ribs; Half a purple onion; Half a green pepper; Half a red pepper; Salt10g; 5 grams of white sugar; A garlic; A spoonful of cooking wine (10g); A spoonful of starch; Black pepper sauce is very big.

working methods

Wash the ribs with empty bleeding water first.

Use a spoonful of cooking wine (the amount of your ribs is less than a quarter of that of ribs), soy sauce, half a spoonful of sugar, 5 grams of salt, a little chicken essence and a little minced garlic (put more and make it harder, don't cut too much), grab it and marinate it for about half an hour.

Steam on the pot until it is cooked at nine o'clock (that is, the surface is white and the bones are slightly bloody), and put it out for use.

Pick the minced garlic out of the ribs (do you know why you don't cut too much? Otherwise, when frying in the next step, garlic will be burnt, it will have a Hu flavor, and the steamed meat has a lot of soup. The garlic on the ribs will come off after washing in the soup. ) Sprinkle with starch and mix well. I forgot to take pictures here. There is no need to stick every piece of meat.

Fry the ribs in hot oil (put more oil) until both sides are golden, and take them out for later use.

Start the pot again, add hot oil, add onion, green pepper and red pepper, stir-fry until the surface is slightly yellow, then stir-fry the ribs for a few times, then add black pepper sauce (you can also add your favorite sauce at will, which tastes good) on low heat, stir-fry for a few times, and then serve. Full of color, smell and taste!

Ingredients: green beans, onions, garlic, dried peppers.

Exercise:

Remove the head and tail of green beans, fold them into 4-5 cm pieces and wash them.

Prepare onions, garlic and dried peppers.

The pot is hot.

Dry-fry the green beans without oil until the water in the green beans is dry.

Add oil to the pan, add onion, garlic and pepper, stir fry, add cooking wine and light soy sauce.

Stir-fry the green beans until they are cut off. Add salt and chicken essence to taste.

material

2 bullfrogs (about 2 kg); 1 potato, celery, lettuce and lotus root each (root); Coriander; Some red peppers (dry and fresh); Some pepper and fragrant leaves; Salt, sugar, white pepper, cooking wine and soy sauce; Flour and raw flour; Pixian bean paste (douchi); Some garlic and ginger

working methods

Wash bullfrog, cut into pieces, absorb water with kitchen paper, add salt, sugar, white pepper and cooking wine, mix well, and let stand in cold storage for 15 minutes;

Wash and drain all vegetables, slice, cut into pieces and cut into strips for later use;

Cut dried and fresh peppers into sections, squash garlic, and slice ginger for later use;

Prepare flour and raw flour and mix them evenly according to the ratio of 1: 1;

Take out the oil pan with a little more oil, fry the bullfrog powder in the pan until it is completely golden, take it out and put it on the oil-absorbing paper until it is completely cooked for use;

In another clean oil pan, add garlic, ginger slices, dried peppers and pepper from 6: 00 to 7: 00, add potato chips and fry until cooked at about 7: 00, add lotus root slices, lettuce, celery pieces and fresh peppers, add fragrant leaves, and continue to fry Pixian bean paste.

When the vegetables are basically cooked, pour in the bullfrog pieces, add a little soy sauce and sugar and stir well. Cook for about two minutes, add chopped coriander and mix well.