The recipe of fat noodles with fat strips is introduced in detail on the cuisine and functions: Private Dishes

Taste: Fried and roasted flavor Technique: Fried noodles with fat strips Materials for making: Ingredients: 150 grams of fat pork

Seasoning: 25 grams of white sugar, 100 grams of wheat flour, 80 grams of vegetable oil, 5 grams of red glutinous rice grains, 10 grams of osmanthus sauce, 5 grams of baking powder, 5 grams of red yeast rice. Characteristics of fat strips: golden color, crispy, plump, crispy outer shell, fat and tender inside, melts in your mouth. Teach you how to make noodles with fat noodles, and how to make noodles with fat noodles so they are delicious. 1. Use fat from pork chops or fat from pig hind legs with a firmer texture. After washing, put it into boiling water. In a pot of water, cook until cooked and remove. Use a knife to cut into long strips of 5 cm long, 1 cm wide and 0.5 cm thick, put them in a bowl, add soft white sugar, red glutinous rice (crush them and put them in), mix with osmanthus sauce, and marinate for half an hour to let it taste.

2. Take a bowl, add flour and water (add in several times), make a thin paste, add quick baking powder and red yeast rice juice (no red yeast rice juice is acceptable) Mix well, add fat strips and coat them evenly with batter.

3. Heat the wok, add oil, and when it is 60% hot, bring the paste bowl close to the edge of the pot, use chopsticks to hold the fat strips and put them into the oil one by one, and use chopsticks to stir. Turn and fry until it turns light red. Remove when the shell forms. When the oil returns to 80% hot, add the fat strips again. Fry until golden brown and remove when the shell is hard and crisp. The oil should be hot, the fire should be strong, and the frying time should not be too long to prevent the fat from turning into oil.

4. Pour out the oil in the pot, leave a little, add fat strips, sprinkle with soft white sugar, stir in a little osmanthus sauce and serve. Tips for making fat noodles: Due to the deep-frying process, you need to prepare about 1,000 grams of vegetable oil.

Tips - foods that are incompatible with each other:

Fat meat: Pork should not be mixed with black plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, and coriander , soft-shell turtle, water chestnut, buckwheat, quail meat and beef are eaten together. It is not advisable to drink a lot of tea after eating pork.

The recipe of Lao Gan Ma’s Fatty Steak is detailed introduction to the cuisine and its functions: private cuisine recipe for nourishing yin, spleen and appetizing recipe, anemia recipe

Taste: black bean flavor Process: deep-fried Lao Gan Ma’s Fat Steak Materials for making: Main ingredient: 750g pork ribs (large ribs)

Accessory ingredients: 50g tempeh, 15g bean sprouts, 10g green pepper, 10g pepper (red, pointed, dry)

Seasoning: 3 grams of vegetable oil, 10 grams of marinade, 5 grams of white sugar, 3 grams of MSG, 2 grams of ginger, 3 grams of garlic (white skin). Teach you how to make Lao Gan Ma fat steak, how to make Lao Gan Ma Fatty pork ribs are delicious 1. Wash and chop the pork ribs into sections, put them into a pot of boiling water and cook for a while, remove them and wash them with warm water, add brine and cook over low heat until 80% hot, soak them for 30 minutes, remove them and drain them;

2. Wash the bean sprouts and chop them into pieces;

3. Remove the stems and seeds from the green and red peppers, wash them and cut them into cubes;

4. Add oil to the wok Heat until 40% hot, add the spareribs and fry until crispy, remove and put on a plate;

5. Heat the wok with oil, add bean sprouts and stir-fry until fragrant, add Laoganma black beans, ginger and garlic Stir-fry minced green and red pepper cubes, add sugar and MSG, stir-fry evenly and serve on top of the ribs.