Braised pork

1, frying pan clean, hot, under two tablespoons of oil, put three or four tablespoons of sugar, turn on low heat.

Preparation: one piece of pork, cut into one-centimeter-square strips.

2. Keep stirring with a frying spoon to dissolve the sugar and turn it into a reddish-brown sugar liquid, which is also called stir-frying sugar color.

3. Pour in the chopped pork and stir-fry evenly so that each piece of meat is coated with the sugar color.

4, add soy sauce, cooking wine, ginger, rock sugar, salt a little, boil, and then turn to low heat for about two, thirty minutes. When the juice evaporated almost, increase the fire to collect juice.

Fish Scent Shredded Pork

Materials:

1, the pork cleaned and shredded, (usually with half a kilogram of lean thigh) with a little salt, water starch marinade. You can also beat an egg green in it, which can make the texture more smooth and tender.

2, lettuce or cowpea cut small sections, (cowpea is very delicious Oh) and then cut thin wire. Slices of water-whipped fungus, ginger, garlic minced, pickled red pepper minced. The first thing you need to do is to cut up the onion and shred it.

3, in a bowl, mix in chopped scallions, soy sauce, salt, cooking wine, vinegar, sugar, water starch and broth (I use water with chicken essence instead), mix into gravy.

Practice:

1, put the oil in a pot and heat it to 8 minutes hot, that is just smoking. Slide the shredded pork underneath and stir-fry until it falls apart. Pivot the meat to the side and add minced ginger, crushed garlic, and minced pickled red chilies and stir-fry to bring out the flavor.

2, the cut lettuce, fungus, shredded green onions into the pot, stir fry for a few moments, and finally pour in the gravy, and then stir fry a little bit will be the soup pockets, thickened on the pot.

Sweet and Sour Spare Ribs

Materials: spare ribs-500g onion-1 piece ginger-1 piece garlic-2 cloves starch-moderate

Seasoning: cooking oil-500g (45g) soy sauce-1/2 tbsp vinegar-1 tbsp salt-1/2 tbsp sugar-1 tbsp monosodium glutamate-1/2 tbsp

Methods:

Split the ribs into small pieces. Chop into small sections; ginger, garlic cleaned and sliced; scallions cleaned and chopped;

2. pot of oil, burned to 50% heat, the ribs will be fried to the surface of the caramelized yellow when the oil drained;

3. pot of oil, add salt, soy sauce, monosodium glutamate, ginger, garlic slices, and ribs with the same frying, pouring into the surface of the ribs did not exceed the warm water, high heat boil, reduce the heat to a small stew for 30 minutes;

4. Spare ribs taste soft, add sugar, vinegar, chopped scallions, thickened with water starch, thickened juice can be collected over high heat.

Features: red color, sweet and sour.

The last thing you need to do is to put sugar and vinegar last, so that the sweet and sour flavors can come out.

Sour and spicy potato wire

One, sour and spicy potato wire, is a home-cooked dishes, practice is simple, the required raw materials are just a potato, a little pepper, a little pepper and garlic cloves

Second, the potatoes peeled and shredded, the finer the better, the knife ah ~ ~ and then shredded green and red peppers, garlic cloves cut granules

Third, potato wire cut, over cold water to starch, so that the fried vegetables The taste is crispy.

four, ready salt and white vinegar, with white vinegar will be dishes look clean color.

Five, open fire, sit frying pan, add oil.

Sixth, when the oil is hot, put the peppercorns in, fry the flavor.

seven, the peppercorns must be fished out do not, or eat when you will know.

Eight, when the oil is hot, put the pepper and garlic into the explosion of flavor.

nine, pawing the pot and stir fry a few times.

Ten, put white vinegar.

Ribs and kelp soup:

Raw ribs, kelp with cold water, boil over medium heat. Almost open, skim off the foam on the surface. Open, change the micro-fire, keep seemingly open non-open state, to the ribs rotten, add salt, can be. When eating, add pepper, a little monosodium glutamate in the bowl

Watch!