There must be condiments, there are many.
Like Sichuan peppercorns, pepper powder, cumin powder, etc.
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There are also sour ones like apple cider vinegar and white vinegar.
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There are also wines like Sanhua and rice wine.
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There are also ways to cook it, including frying, deep-frying, stewing, and stewing.
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Take a look at the following recipes first~~ (1) Sweet and sour pork ribs, one pound of pork ribs cut into sections, three tablespoons of sugar, four tablespoons of vinegar, two tablespoons of soy sauce, four green onions, cut into sections, a small piece of ginger,
One clove of garlic, sliced ??into slices, a tablespoon of starch, add water to make gravy, an appropriate amount of salt and MSG 1. Pour the ribs through boiling water to remove any blood foam, remove and drain for later use.
2. Heat the oil in the pot until it is 70% hot, fry the pork ribs until the moisture is gone, and then fry them until they are slightly brown.
3. Add soy sauce, soaked chili segments, ginger and garlic slices and stir-fry briefly.
4. Add about two pounds of water, bring to a boil, then cover and reduce to low heat and cook for about an hour.
5. When the soup is almost dry, add vinegar, sugar and green onions and mix well.
6. Thicken the gravy, spread it evenly, remove from the pot and serve on a plate.
(2) Salt and pepper pork ribs 1. Cut the pork ribs into long pieces (5 cm), wash them, and use a cloth to absorb the water from the ribs for later use; 2. Then marinate, add salt, black pepper, MSG, Huadiao wine,
Marinate the minced ginger for 15 minutes; 3. While the oil is cooking, make an egg batter with the main ingredients and stir it evenly with a small spoon; 4. Coat the marinated ribs evenly with the egg batter and put it into the boiling oil.
Fry until golden brown and crispy, remove and serve on a plate; 5. Add chopped red pepper, green onion, green pepper and appropriate amount of pepper and salt, stir-fry slightly until fragrant, and sprinkle evenly on the ribs, then this dish is ready.
(3) Sweet and sour pig's trotters Ingredients: Fresh pig's trotters Accessories: plums, soybeans Seasonings: onions, ginger, chicken essence, rock sugar, salt, sesame oil, cooking wine, soy sauce, vinegar Method: 1. Scrape the pig's trotters and remove the nails
Cut into two pieces, soak in cold water and set aside.
When cooking, blanch the pig's trotters in boiling water until they change color and take them out; 2. Wash the green onions and ginger, cut the green onions into sections, cut the ginger into pieces, and soak the soybeans; 3. Set the pot on fire, put in water, cut the pig's trotters, green onions,
Ginger cubes.
After the pot is boiled for 10 minutes, pour in the fermented soybeans and plums, simmer over low heat for 40-60 minutes, add soy sauce to adjust the color slightly, when the soup is thick, add rock sugar, chicken essence, vinegar, salt, and pick out the green onions.
, ginger pieces, ready to cook (4) Pickled fish~~hot and sour, suitable for winter~~Ingredients: grass carp belly (840g), pickled fish seasoning bag (1 bag), pickles (500g)
, Sichuan peppercorns (2 tablespoons), ginger (5 slices), green onion (1 stick) Marinade: egg white (1), salt (1/3 tablespoon), cooking wine (2 tablespoons) Seasoning: oil (3 tablespoons), sugar
(1/3 tbsp) Cooking Technique 1. Wash the grass carp, remove the bones, and cut into slices diagonally along the texture; cut the green onions into sections, and cut the ginger into thin strips.
2. Place the grass carp fillets into a large bowl, add 1 egg white, 1/3 tablespoon salt, 2 tablespoons cooking wine, shredded ginger and green onions, mix well, and marinate for 15 minutes to add flavor.
3. Rinse the sauerkraut and cut into strips.
4. Heat 3 tablespoons of oil in a pan, sauté the ginger slices and Sichuan peppercorns over low heat until fragrant, add the pickled cabbage and stir-fry over high heat for 45 seconds until the aroma overflows.
5. Pour in the pickled fish seasoning packet, add 5 bowls of water and mix well with the ingredients in the pot, cover and bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes.
6. Add 1/3 tablespoon of sugar to taste, add the marinated grass carp fillets, mix well, boil over high heat until the fish fillets are cooked, and then remove from the pot.
There are also other Sichuan, Cantonese, and Shanghai cuisines with many different flavors.
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