Raw materials:

Pork waist, cucumber, ginger, green onion, garlic, pickled red pepper, salt, monosodium glutamate (MSG), soy sauce, sugar, vinegar, wet starch, fresh broth, cooked vegetable oil

Methods:

1. Pork waist sliced into two flat pieces, remove the net oil skin and the waist of the shame, the first backward slash oblique graver, and then straight slash graver into a three cuts of the eyebrow shape of the break, salt, wet starch code taste sizing.

Wash the cucumber, remove the heart of the flesh, cut into strips.

Salt, sugar, monosodium glutamate (MSG), soy sauce, vinegar, cooking wine, wet starch, fresh broth into the sauce.

2. pot of oil to cook, put the cashews stir-fried, add ginger, garlic, green onions, pickled red pepper, cucumber strips stir-fried, cooking juice juice, start the pot on the plate.

Double pepper fried cashew flowers

Raw materials:

pork waist, green and red peppers, ginger, green onions, garlic.

How to do:

First step, use a knife to remove the membrane of pork waist.

The second step, cut the slices flat into two slices, first cut the criss-cross pattern, and then cut into cubes.

The third step is to soak the cut cashews in water with vinegar and salt for 15 minutes (this removes the sobriety from the pork loin).

Step 4, boil water and mop up the cashew flowers.

Step 5: Blast a frying pan with minced garlic and sauté the green and red bell peppers first.

Step 6, use a little more oil to pop the ginger and some minced garlic.

Step 7: Stir-fry the cashews with two tsp of cooking wine. Step 8, then turn on the heat, the cashews stir-fried push scattered, pour in the seasoning: salt, soy sauce, pepper, sugar, chicken essence, soup (or water can also be). The last step, add just fried green and red bell peppers, put green onion, and then thickened with water starch, stir fry can be.

Jelly Fish Waist Flower

Ingredients:

1 pork loin, 150g jellyfish skin, 1 frying stick, 2 tablespoons sliced garlic, 10g sliced green onion (1 inch long), season with 3 tablespoons sugar, 3 tablespoons white vinegar, 2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, 1 tablespoon ketchup, 1 tablespoon cornstarch, 1/2 teaspoon salt.

How to make it:

1) Cut the pork loin into two halves, remove the white part in the middle, and on the smooth side (front side), cut the pork loin into 8 small pieces, then soak in cold water.

②Jellyfish skin soaked in cold water for 1 day, cut into l inch wide, two inches long size, and in the long side of the cut on the 0.5 cm intervals of about l / 2 inches long kerf such as comb (commonly known as the Buddha's hand) spare.

3 in a pot of boiling water 8 cups of boiling water, used to scald jellyfish skin (but after the water boils into about 2 cups of cold water before the jellyfish skin can be put down) scalding about 3 seconds, fish out of the rinse cold water. Bring the water to a boil again, pour 1 tablespoon of the wine over the water, then drop the cashew flowers into the pot and blanch for about 5 seconds, then remove and drain.

4) Heat a frying pan (3 tablespoons of oil), sauté the garlic and scallions, then add the cashews and hibiscus skin to the pan, stir-fry over high heat for about 3 seconds, then pour down the seasonings and stir-fry, drizzle with 1 tablespoon of hot oil, and then serve on top of the fried fritters (cut the fritters into 1-inch lengths, crisp up the pieces, and then put them on a plate).