Chop the pork ribs into smaller pieces (the flavor can only be added when stir-fried), and pour the pork ribs directly into the water to remove the blood and fishy smell; 2. Pick up the pork ribs after the water has drained out, and pour them in again
Boil water and simmer slowly over low heat until the bones and blood are not separated. Otherwise, the appearance will be affected. This time, you can pour a small amount of peppercorns, star anise, and ginger slices into the stew pot to remove the meaty taste of the pork ribs; 3. Stew the cooked pork ribs.
Pick it up, bring it to a boil in a wok, add a little oil (because there is oil in the chili sauce itself), and sauté a small amount of green garlic sprouts until fragrant. If it has a strong taste, you can drain out the peppercorns and chili peppers before cooking them, and then put them in.
Add spicy sauce (chili sauce is spicy, you can adjust it according to personal preference) to expose the aroma, pour in the pork ribs and stir-fry for a while to let the aroma of the chili sauce be absorbed into the pork ribs. The chili sauce itself has a salty taste, just add a little salt.
, when the pot is about to start, put in a few green garlic sprouts cut into sections, and serve on a plate to expose the aroma of yellow garlic.
Ingredients for tomato scrambled eggs: tomatoes, raw eggs, black fungus, peppers, chives, MSG, salt. Method: 1. Slice tomatoes, soak the fungus, tear into small pieces, and slice the peppers.
2. Beat the eggs and brush vigorously for a while.
3. Heat the oil in a cold pan, pour in the beaten eggs, and quickly fry the eggs.
4. Pour out the oil from the scrambled eggs completely. There is enough oil in the pot. Add the green onions, tomatoes, fungus and green peppers and stir-fry over medium heat.
5. When the tomatoes become soft and slurry, add salt, MSG, and raw eggs, stir well, and serve after 2 minutes.
Stir-fried chicken gizzards with garlic sprouts Food Garlic sprouts, chicken essence, shallots, ginger slices, peppercorns, dried chili peppers, rice wine, starch Method 1. Wash and cut the ginger and garlic into slices, dry the pepper into sections, and cut the chicken gizzard into slices.
2. Marinate the chicken with shallots, ginger slices, peppercorns, dried chili peppers, tapioca starch and rice wine for 30 minutes.
3. Heat oil in a pan, pour in the chicken, stir-fry over high heat until the color fades, remove and set aside.
4. Pour a little more oil and stir-fry the garlic sprouts for 30 seconds, then add the chicken and stir-fry together.
5. For about one minute, add salt and other seasonings, stir well and remove from the pan.