Practice:
1. Wash the pork belly and cut it into small pieces.
2. Cut the millet and pepper, cut the sour beans into sections, and cut the onion and ginger in half.
3. Add some oil to the pot. After the oil is burned, stir-fry the pork belly until it is oily. Then add soy sauce, rice wine and salt, stir-fry and stir well.
4. Add millet, garlic and ginger slices into the pot and stir well. Then add sour beans and green peppers and stir-fry for 2 minutes.
5. Add monosodium glutamate, white sugar, onion and stir well to set the plate.
Braised hairtail raw materials include 4 hairtail strips, half a onion, garlic 1 head, ginger 1 piece, 2 pieces of galangal, 2 pieces of star anise, a small amount of pepper 1 pinch, braised soy sauce, appropriate oil consumption, salt, water and oil.
Practice:
1. Head and fins of hairtail are removed and cut into 6 cm long sections;
2. Each fish is broached on both sides, 4-6 knives can be used, and it is put on the hanging wall to dry for a while to volatilize the water on the surface; If you are in a hurry, you can wipe the surface water with kitchen paper or clean cloth, and then use it again;
3. Prepare a pot, which can use less cooking oil. When the temperature is very hot, fry the fried fish in the pot until two pieces are golden and light yellow, and the meat at the knife flower will naturally crack, and each piece may be fried 1min. This step is to set the shape, remove the fishy smell and show the texture of the knife flower.
4. This is also fried block hairtail. Does it look beautiful?
5. This dish is a tiny part with uneven head and tail. If it is eaten at home, it can be stewed with massive hairtail. If guests are received, this dish can be stewed separately for home use.
6. Pour a proper amount of water into the wok, put Dongru, ginger slices, garlic, star anise, pepper, galangal, salt, braised soy sauce and oil consumption into the wok, and boil it with slow fire to release aroma;
7. Put the hairtail pieces in the pot, spread them evenly so that each piece can penetrate into the soup, cover the pot, and simmer for 15 minutes to fully taste. Be sure to leave some soup, and bring the juice to taste again.