Fried pork belly with sour beans

Food: pork belly, sour beans, millet spicy, green pepper, green onion, rice wine, soy sauce, garlic, ginger, white sugar, monosodium glutamate, edible salt and cooking oil

Practice:

1. Wash pork belly and cut it into small pieces.

2. Cut Xiaomi Spicy and Chili, cut sour beans into sections, and cut onion and ginger in half.

3. add some oil to the pan, add pork belly and stir-fry until oil comes out. Then add soy sauce, rice wine and salt, stir-fry and stir well.

4. add millet, garlic and ginger into the pot and stir well. Then add sour beans and green peppers and stir-fry for 2 minutes.

5. Add monosodium glutamate, white sugar, onion and stir well, then set the plate. Braised hairtail

Raw materials: 4 hairtail, half a scallion, 1 garlic, 1 ginger, 2 galangal, 2 star anise and 1 pinch of pepper, a small amount of braised soy sauce, proper oil consumption, salt, water and oil

Practice:

1. Head and fins of hairtail are removed and cut into 6 cm long pieces;

2. Each piece of fish is broached on both sides, with 4-6 knives, and put it on the drying wall to dry for a while to volatilize the water on the surface; If you are in a hurry, you can wipe the surface water with kitchen paper or clean cloth, and then use it again;

3. Prepare a pot, which can use less cooking oil. When the temperature is very hot, fry the fried fish in the pot until two pieces are golden and light yellow, and the meat at the knife flower will naturally crack, and each piece may be fried for about 1min. This step is to set the shape, remove the fishy smell and show the texture of the knife flower.

4. This is also fried hairtail. Does it look beautiful?

5. This dish is a tiny part with uneven head and tail. If you eat it at home, you can stew it with the lumpy hairtail. If you receive guests, you can stew it separately for your home.

6. Pour a proper amount of water into the wok, put Dongru, ginger slices, garlic, star anise, pepper, galangal, salt, braised soy sauce and oil consumption into the wok, and boil it with slow fire to release aroma;

7. Put the hairtail pieces in the pot and spread them evenly, so that each piece can penetrate into the soup. Cover the pot and simmer for 15 minutes to fully taste. Be sure to leave some of the soup, and bring the juice to taste again.