Raw materials for killing pig vegetables
Ingredients: fresh fat pork100g, pig blood150g, pig liver 50g, pig large intestine 50g, white tofu100g, sauerkraut100g, and several vermicelli.
Seasoning: lard, ginger, salt, onion, coriander, pepper noodles, soy sauce, pepper noodles,
step
1. Slice cooked pork belly; It is best to add some bone meat; Cut the cooked pork intestines into pieces; Oblique section of blood intestine; Wash sauerkraut and cut into filaments; Dry powder strips are made with boiling water and cut into long knots; Sliced frozen tofu.
2. Put the wok on fire, add the mixed oil to heat it, add ginger slices and onion to stir fry until fragrant, add shredded sauerkraut to stir fry until fragrant, add pork bone soup, pork belly, vermicelli and frozen tofu, boil and skim off the floating foam, add refined salt, pepper, cooking wine, soy sauce and chicken essence, simmer for about 7 minutes, and take it out with a colander.
3. Put the blood sausage into the pot, scald the sausage until it curls, remove it with a colander and put it into the soup. Add monosodium glutamate to the soup in the pot and pour out the soup in the pot on top of the stewed dish? Finally, sprinkle with coriander festival and serve with garlic sauce.
Pork stewed vermicelli material:
Pork belly 500g sweet potato vermicelli or potato vermicelli150g
Jingcong 1 garlic cloves 3 cloves
Composition:
Octagonal 1 Cinnamon Jamlom
Seasoning:
Cooking wine 1 teaspoon soy sauce 2 teaspoons
Soy sauce 1 teaspoon rock sugar10g
1, prepare all materials.
2. Soak the fans in warm water in advance.
3. Wash the pork belly and cut into pieces.
4. Pour the right amount of water into the pot. After the fire boils, pour the pork belly into the meat, blanch until the water boils, take it out and drain it for later use.
5. Wash and slice the green onions.
6. Wash star anise and cinnamon with clear water.
7. Peel garlic cloves for use.
8. Wash and heat the pan, add Jamlom oil and rock sugar, stir-fry until caramel color.
9. Pour the drained pork belly and stir fry quickly in an automatic wok.
Bao Guo rou Shi Zhi Cai
750g tomato sauce, 3 bottles of iced plum sauce, 3 bottles of OK juice, half a bottle of Libelin juice, 200g tomato sauce, 1 bottle of sugar, 1 500g white vinegar, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons,1carmine and a little lemon yellow pigment.
production process
1. Wash carrots, tomatoes and fresh lemons and slice them.
2. Put the pot on the fire, add 4500 grams of water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp, remove residues, add tomato sauce, sour plum sauce, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, then heat for a while, and leave the fire.
3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color turns golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. You can take about 75g of new fruit juice for each dish at any time.