1. Blanch the chicken's internal organs and float;
2. Pour oil in a hot pot, add onion, ginger, garlic and pepper and stir fry;
3. Stir-fry chicken offal with boiling water;
4. Add salt and soy sauce, add a small bowl of water, cook for about 5 minutes, and then turn to high heat to collect juice.
Shi Mao braised pork belongs to Hunan cuisine and is one of the common home-cooked dishes. Braised pork in Shi Mao is half thin and half fat, with golden color and sweet but not greasy taste. It's a must-eat dish at home. Braised pork in Shi Mao is not complicated at all. It can be cooked in ten minutes. Let's learn how to cook braised pork in Shi Mao.
Ingredients: pork belly (500g)
Seasoning: green onion (30g), ginger slices (20g), Jiu Shao (30g), crystal sugar (20g), monosodium glutamate (1 g), soy sauce (20g), fermented soybean (20g), dried pepper (5g), star anise (2 pieces) and cinnamon.
Exercise:
First, cut the pork belly into 3 cm square pieces and put the cut pork into a pot with cold water.
Boil water for 3-5 minutes, then take it out.
Put a little base oil in the frying spoon and fry the pork belly.
Stir-fry pork belly with medium and small fire, stir-fry pork until the color is slightly yellow, and remove it for later use.
Saute black beans, star anise and cinnamon with base oil.
6 Add onion, ginger and dried Chili after saute.
7 After the fragrance bursts, pour in the fried pork belly and stir well, then cook it in Shao wine and stir well.
8 Cook in soy sauce and stir well.
9 Inject appropriate amount of boiling water, and water and meat are just a little more equal.
10 Add rock sugar after water injection.
1 Cover the pot and stew for 40 minutes.
2 After the meat is boiled for 40 minutes, pick out the star anise, cinnamon and onion ginger.
13 Collect juice with fire. Sprinkle a little monosodium glutamate into the soup when it is almost collected, stir it evenly, and then take it out of the pot.
14 After cooking, put the meat in an insulated bowl and serve.
Tips:
The characteristics of this dish; The color is bright, the soy sauce is rich and fragrant, the meat is crisp, rotten and tender, salty and slightly sweet and spicy.