Material: pig elbow 1 animal (about 1 kg).
Seasoning: 2 pieces of dried red pepper, 5 pieces of ginger, 1/2 teaspoons of sugar, soy sauce, salt and a little pepper.
Practice: 1, wash the elbow, put it in boiling water, take it out and wash it; 2. Dried peppers are seeded for later use; 3. Stir salt, sugar, soy sauce, pepper and ginger evenly to make sauce, and marinate it with pork elbow 1 hour; 4. Put the elbow, sauce and dried pepper into an electric pressure cooker; 5. Set the pressure value to 80 kPa and keep the pressure for 30 minutes. Taste: bright red color, rich and mellow, fat but not greasy.
Ingredients: 65,438+02 chicken wings, 65,438+0 green peppers and 65,438+0 red peppers. Seasoning: 3 teaspoons of soy sauce, 1 teaspoon of honey, 1 teaspoon of raw flour, a little ginger, onion and garlic, and salt. Practice: Wash the chicken wings, blanch them in boiling water for 2 minutes, remove them and rinse them off; Mix a little cooking wine, corn starch, salt, green pepper, red pepper, ginger, onion and garlic, honey and chicken legs, and then marinate for 15 minutes; Put the chicken leg and sauce together in an electric pressure cooker and add half a glass of water; Set the pressure value to 30 kPa and the holding time to 22 minutes. Taste: The fragrance and sweetness of honey are by no means comparable to ordinary sucrose, and the taste of chicken wings is sweet and tender with the characteristics of barbecue. Chicken wings are crispy outside and tender inside, sweet and delicious.
Name of the dish: Salted pork bone porridge
Ingredients: appropriate amount of rice, 500 grams of pig bones and 50 grams of peanuts. Seasoning: Zanthoxylum bungeanum, yellow wine and ginger. More salt practices: 1. Pepper, yellow wine, ginger and pig bones are pickled together, usually one day in advance, so that the bones are more delicious; 2. Wash the pig bones and blanch them in boiling water for 2 minutes (ginger slices and yellow wine should be added to the water), then remove them and rinse them; 3. Put pig bones, peanuts and rice into an electric pressure cooker and start cooking porridge; 4. Set the pressure to 40 kPa and the holding time to 30 minutes; 5. Add a little salt to taste after cooking. Taste: white bones and porridge bottom, bright red meat, cooked porridge is soft and smooth, pickled bones are separated from meat, and bone fragrance and meat fragrance are mixed in porridge, which is salty and delicious, thick and sweet. In fact, there are many kinds, such as shrimp porridge, pork porridge with red heart, mung bean and lily, fresh lily and pumpkin thick soup, braised Wuxi spareribs, white meat with garlic paste, spicy brine chicken and so on. I hope you like it.