Sausage fried okra

Raw materials: okra, sausage, minced garlic.

Practice:

1, okra cut strips, sausage cut open.

2, start the vegetable pot electricity, put the sausage fried until the oil, wind up pre-buried.

3, leave the bottom oil in the pan, put the garlic stir fry flavor, put the okra oil explosion to eight sound.

4, put salt popping pan, then add the sausage fried, stir fry can.

shiitake mushroom eggs

Raw materials: eggs, shiitake mushrooms, green onions, ginger, oil, sesame oil, soy sauce soy sauce, starch and flour, salt, chicken essence

1, shiitake mushrooms with a warm small softened, de-tipped, pre-buried.

2, green onion, ginger chopped pre-buried.

3, mushrooms into the plate, the egg to the mushrooms, 1 mushroom to beat 1 egg.

4, out of the pot to boil, put the shiitake mushroom eggs, steam car, steam 8min, remove.

5, bowl put soy sauce soy sauce, cornstarch, salt, chicken essence and dish steamed out of water, stir.

6, start the dish pot electricity, put onion, ginger stir fry flavor, pour into the correct sauce, boil, drizzle some sesame oil.

7, put a good bit of boiling juice poured in the mushroom eggs can be.

Spicy Crispy Pork Knuckle

Raw materials: 2 pork knuckles, 150 grams of spicy crispy crumbles, 100 grams of crushed peanuts, 20 grams of garlic, 10 grams of white sesame, 5 grams of scallions.

Seasoning: 100 grams of dry starch, crispy paste, salt, monosodium glutamate, cooking oil, appropriate, white marinade 1 pot.

Methods:

1, the pig's feet chopped 8 pieces, first in the white marinade pot brine until soft and cooked, turn off the fire again after soaking to the full flavor, fishing up the dry material juice standby.

2, to the pig's feet block on the side of a layer of dry starch, hanging evenly crispy paste and then placed in the hot oil boiled to 60% heat, deep-fried until golden skin crispy, fishing up reserved.

3, a small amount of oil in the pot to stay hot, the first funds into the garlic for the explosion of incense, to be put into the pig's feet and the rest of the ingredients stir-fried evenly, you can set the plate on the dish.

Hand grabbing spicy sheep feet

Raw materials: sheep feet 1Kg, 30 grams of dried chili pepper section, 10 grams of pepper, a small amount of coriander leaves.

Seasoning: 300 grams of marinade, salt, chicken 5 grams each, 20 grams of soybean paste, 52 degrees Jianzhuang pure grain wine 50 grams, 30 grams of cooking oil, 50 grams of chili oil.

Making:

1, sheep's hooves cleaned, into the addition of ginger and garlic in the hot water, go red boiled for 10min (2 times), fishing up, chopped into about 100 grams of block.

2, the pot into the cooking oil 30 grams, burned to seventy percent heat, put 20 grams of dried chili peppers, pepper, PI County Douban sauce stir-fried on a small fire fragrance, into the sheep's feet, sprayed into the pure grain wine, add marinade, salt, chicken essence, cold water on a small fire to boil (not over the sheep's feet), from the pot into a pressure cooker to boil, and change the pressure on a small fire for 20min, take down.

3, while hot will be sheep hooves on the meat back a little, exposed about half a finger long bones, with tinfoil wrapped around the exposed bones, even the meat scraps together on the plate.

3, pot into the chili oil 50 grams, burned to seventy percent of the heat, add 10 grams of dried chili pepper stir-fried on low heat to the flavor, pan dripping in the sheep's hooves, sprinkled with coriander leaves on the decorated points can be.