Materials:
Pork belly 480g, soy sauce, cooking wine, rock sugar, onion, ginger and garlic, lobster sauce 10, 2 dried peppers, cinnamon 1 segment, 3 star anise, Tsao Tsao-ko 1 piece and 2 fragrant leaves.
Practice:
1, pork belly, add ginger slices and cooking wine, blanch, and skim the floating foam.
2. Cut the onion, slice or cut the ginger and garlic, and prepare the spices.
3. Pork belly is changed into a block for later use
4, put a little base oil in the pot, add onion, ginger and garlic until fragrant.
5. Turn to low heat, add pork belly and stir fry.
6. Stir-fry until the pork belly is oily and golden in color.
7. Add the remaining spices and stir fry for two minutes.
8. Add soy sauce, cooking wine and rock sugar, stir-fry and color, and then add boiling water.
9. Cover and simmer on low heat 1 hour for 40 minutes, then open the cover and turn to high heat to collect the soup until it is thick.
Sauté ed pork with scallion
Materials:
400g pork tenderloin, 2 green onions, ginger, soy sauce, starch and salt.
Practice:
1, sliced pork tenderloin, minced ginger, and sliced onion for later use.
2. Add Jiang Mo, water starch and soy sauce to pork tenderloin slices and marinate for 5 minutes.
3. Heat the wok and put the oil to 60% heat. Add the pork tenderloin and stir-fry until it changes color. Add the onion and salt and stir-fry out of the wok.
stir-fried boiled pork slices in hot sauce
Materials:
250g of pork, 45g of green pepper, 30g of green garlic, 20g of sweet noodle sauce, 0g of douban hot sauce10g, 0g of white sugar10g, 5g of monosodium glutamate and 30g of soybean oil.
Practice:
1, rinse the meat, put the whole piece in cold water for about 20 minutes, try to insert it with chopsticks, if there is no blood oozing out, it will be cooked thoroughly, take it out, cool it and cut it into thin slices for later use.
2. Wash the green pepper, remove the pedicle and seeds, cut into small pieces with a square of 3 cm, peel the green garlic and cut into sections.
3. Add oil to the wok, first pour the sliced meat and stir fry.
4. The fat part shrinks, then add the green pepper and stir-fry for a few times, then serve first.
5. Stir-fry the sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and add the broth, sugar and monosodium glutamate evenly.
6. Pour back the meat slices and green peppers and stir fry together.
7. Add green garlic and stir-fry before the pan. When the fragrance spreads out, you can serve it on a plate.
Spicy duck
Materials:
800g duck leg, 400g potato, oil, salt, tsaoko, prickly ash, peppercorns, fragrant leaves, star anise, cinnamon, cooking wine, dried hawthorn slices, dried red pepper, onion, ginger and garlic, chicken essence and white sugar.
Practice:
1, duck leg washed and drained, cut into pieces, onion cut into pieces, ginger cut into pieces, potatoes peeled and cut into pieces.
2. Put a proper amount of water into the pot, add the duck pieces, boil and cook for about 2 minutes.
3. Remove the duck pieces with a colander, rinse them with clear water and remove them for later use; This will get rid of the earthy smell of ducks.
4. Put more oil in the pot than usual, and put three tablespoons of sugar when it is 60% to 70% hot.
5. The white sugar is bubbled and put into the duck.
6. Add pepper, pepper, grass, fruity leaves, cinnamon, octagonal garlic slices and ginger slices, and cook wine with appropriate amount of dried red pepper hawthorn slices.
7. Stir-fry until the duck pieces are fragrant, add water until the duck pieces are submerged. Start cooking for 5-8 minutes on medium heat, throw in potatoes and garlic, add a little salt, and then stir-fry.
8. When the potatoes are cooked to their favorite hardness, add the chopped green onion, add salt and chicken essence to taste, cook them a little, and you can go out of the pot.
spicy duck head
Materials:
Nine duck heads, four aniseed, three angelica dahurica, two kaempferia kaempferiae, five fragrant leaves, six white buttons, six cloves, six Amomum villosum, a pinch of fennel, a small piece of cinnamon, one branch, a pinch of licorice, 60g of dried pepper, 50g of pepper15g, 50g of soy sauce, an appropriate amount of Erguotou, soy sauce and soy sauce.
Practice:
1, wash the duck head, remove the fine hair, put it in the pot with cold water, add onion ginger, pepper and Erguotou wine to the boil, skim and cook for three minutes.
2. Boil the clear water, pour the soy sauce in, put it into the wrapped spice bag and cook it on low heat 15 minutes to make the soup tasty.
3. Then put the duck head in the brine, add salt, rock sugar, a little soy sauce, ginger slices with onion and Erguotou wine, and bring to a boil and turn to a low heat.
4. Prepare another pot, pour a little oil, heat the dried peppers and prickly ash, and stir-fry for about 20 seconds.
5. Pour all the fried peppers and prickly ash into the pot of stewed duck, cover the pot and simmer for 50 minutes.
Spicy huajia
Materials:
Huajia 1000g, dried pepper 50g, pepper 40g, chopped green onion, a little Jiang Mo, 3 spoonfuls of Pixian bean paste, 20g of rock sugar, 50g of honey, cooking wine 100g, old oil 30g, fish sauce 30g, salt and a little monosodium glutamate.
Practice:
1, wash and set aside.
2. Soak the dried peppers in clear water and drain them thoroughly.
3, add oil to the pot, soybean oil 100 grams, 50 grams of pure chicken oil, add onion ginger and simmer.
4, put pepper, Pixian bean paste, rock sugar, stir the pot fire, put pepper to stir up the fragrance.
5. Stir-fry in the fire and pour into the cooking wine cooking pot.
6. Add honey and old oil and stir fry.
7, add a tablespoon of water, until all the flowers open their mouths, drop some fish sauce, monosodium glutamate, out of the pot.
Braised Prawns
Materials:
Shrimp 10, cooking wine 25g, refined salt 30g, monosodium glutamate 5g, peanut oil100g, sesame oil 25g, aniseed 2g, onion 75g, ginger 50g and clear soup 5g.
Practice:
1, wash the prawns, cut off the whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbag, then cut off the back of the prawns and extract the sand glands.
2, stir-fry spoon on fire, add peanut oil, heat, stir-fry aniseed, onion and ginger slices, stir-fry prawns and stir-fry shrimp oil.
3. Cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, simmer it thoroughly with low fire, then move the spoon to normalization, add monosodium glutamate when the juice is slightly concentrated, and pour in sesame oil.
Saute pork intestines
?
Materials:
3 strips of fat sausage, half onion, 2 green peppers, appropriate amount of onion, ginger and garlic, appropriate amount of dried red pepper and dried pepper.
Practice:
1, wash the fat sausage thoroughly, half slice the onion and 2 slices the green pepper.
2. Put the fat sausage into the brine and cook it slowly until the chopsticks can be inserted, then fish it up and cut it into thin sections.
3, hot pot hot oil, dry red pepper, dried pepper and onion ginger garlic in the pot and saute, then add green pepper slices and onion slices in turn, add salt and stir fry.
4. Stir-fry the green pepper and onion until soft, then stir-fry in the fat sausage fire, and add a little salt and soy sauce.
5. Add shallot leaves and stir fry a few times before taking the pot.