Braised pork joint with sea cucumber
Braised elbow with sea cucumber is an authentic Tangshan dish. This dish is a must-have dish on the table of Tangshan people on holidays. The characteristics of this dish are that the elbow is red, bright, rotten and soft, fragrant but not greasy, and the sea cucumber is black, bright, soft and waxy, fresh and delicious. Sea cucumber is a valuable marine animal, named after its tonic effect is similar to ginseng. Sea cucumber is a typical high-protein and low-fat food with tender meat and rich nutrition. Pork provides high-quality protein and essential fatty acids for human beings, so this dish is low in fat, has great effect on nourishing the body, and has very high nutritional value.
Tiled fish in sauce
JD.COM Coastal School is one of the three major schools of Hebei flavor. JD.COM School is mainly based on Tangshan, and it is good at cooking fresh seafood raw materials. It is characterized by rich raw materials, fresh taste, delicate knife work, paying attention to clear oil and holding thick, and then matching with exquisite Tangshan porcelain containers, which has a unique style.
Sauce tile fish is a famous dish in Hebei province, and its main ingredient is herring, which has anti-cancer and anti-aging effects, so this dish belongs to tonic and health-care diet. Mix juice with white sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch; Heat the oil in the pan, put the fish pieces into the dry starch paste, evenly wrap the paste, put them in the pan in turn, and take them out and put them on the plate until the fish is fried into light yellow and crisp skin. Leave a little oil in the pot. Stir-fry the bean paste, chopped green onion, Jiang Mo and minced garlic in the pot until they are fragrant. Cook them in the mixed juice and stir-fry them, then pour them on the fish. It is characterized by fresh and tender meat and fresh fish soup.
Braised skirt
Braised skirt is a representative traditional dish in Tangshan, Hebei Province. The production method is that the skirt of the fresh salamander is cut into 5 cm long squares for later use; Soak the cut skirt with boiling water, take it out and wash it with warm water; Cut ham, rape, green onion and ginger for later use. Add chicken soup skirt to the pot, put it in the pot, and then put the cut ingredients into the pot with seasoning and simmer over low heat. When the skirt is rotten, put it in a plate and put vegetables on it. This dish is characterized by rich and delicious soup and tender and waxy skirt.