Food: broccoli, fresh shrimp, carrots, garlic, cooking wine, hot and fresh dew of Jiale, salt and oil.

way of doing things

1, remove the thick stems of broccoli, tear it into small pieces, and soak it in salt water for a while.

2, fresh shrimp peeled off the shrimp, picked off the shrimp line.

3. Peel and slice carrots; Chop garlic.

4, broccoli is slightly scalded and fished up.

5. Boil the oil in the pot, stir-fry the minced garlic in a small fire, stir-fry the shrimps with slow fire, and pour in the cooking wine.

6. Add broccoli and carrots and stir-fry. Add hot fresh dew of Jiale before taking out of the pot, add appropriate amount of salt and stir-fry, and sprinkle a little sesame oil.

Tender pork belly

raw material

Pork belly, ginger slices, cooking wine, monosodium glutamate, soy sauce king, vegetable oil for banquet friends, salt, edible oil, sesame seeds and barbecued pork sauce.

way of doing things

(1) Wash and cut pork belly into pieces with appropriate size for reservation.

(2) Heat the wok and pour in cooking oil, put in ginger slices to expose the aroma, then pour the meat pieces into the wok and stir-fry.

(3) Stir-fry over medium heat until the meat is oily and the surface is yellow and white, then pour in cooking wine, add two spoonfuls of barbecued pork sauce, one tablespoon of soy sauce, and a small amount of salt until the meat is colored.

(4) Take the pork belly out of the wok and put it into a stone pot. Add appropriate amount of boiling water and soak it in the meat pieces. It is advisable to make it hot and boil it, and then simmer for about half an hour.

(5) Put the pan on the plate and sprinkle sesame seeds on it to serve.

Baked shrimp with yellow sauce

Food: green shrimp, fresh duck egg yolk, batter (the ratio of starch to flour is 2: 1), cooking wine, salt and sugar.

1, brush a layer of cooking wine on the surface of fresh duck egg yolk, steam the water for 10min until small oil bubbles appear at the bottom of the egg yolk, and then take it off. Cool, chop and set aside.

2. Shelling the shrimps, cleaning the shrimp line, adding cooking wine, salt and a small amount of white sugar, and pickling for 5 minutes.

3. The marinated shrimp absorbs water and puts it in the batter, so that the shrimps are covered with batter. When the temperature is 3 minutes, add the shrimps and fry them gradually. When you set the shape, of course, it floats, and the color of the batter wrapped outside turns pale yellow, you can control the oil and replenish water.

4. Leave a small amount of oil in the pot, pour the duck egg yolk on a slow fire, and then pour the shrimp when the duck egg yolk bubbles and turns over the sand. At this time, you can turn off the fire, stir-fry until the shrimp is evenly wrapped with duck egg yolk, and then you can go out of the pot and set the plate.