Sand ginger (i.e., crabapple) into the cuisine, generally as a spice and other spices with the use of, however, in the Cantonese cuisine, sand ginger is often used alone, such as sand ginger white chicken, to highlight the unique fresh flavor of sand ginger. Stir-frying fresh ginger with other non-vegetarian ingredients highlights the fresh flavor of ginger and is also a common method in Cantonese cuisine.

Practice steps:

1, after the treatment of pork belly, into the two soup pot, seasoned with salt, ginger, scallion, fresh ginger and white pepper, open a small fire pot about 2.5 hours, until the pork belly is cooked through, fish out and cut into strips.

2, the dry onion and ginger pieces into the hot oil pot slightly fried, fish out and spare.

3, the pan put a little salad oil hot, into the fresh ginger slices stir-fried, down into the green and red pepper strips and cooked pork belly strips stir-fried, cooked into the Huadiao wine, and mixed with some of the soup, to be adjusted to the salt, chicken juice and dark soy sauce, with a natural medium heat to collect the soup, and then put the fried dry onion and ginger pieces into the bottom of the hot pot, pouring into a good pork belly strips, that is, into the.

Two, small fried winter melon pig

Small fried meat how to do tender? The secret is in a spoonful of lard. Stir frying oil quantity is larger, the meat is immersed in it, can quickly stir fry grease, so that the taste is not greasy, but also to maintain the meat of the original aroma and tender; meat is about to mature, but also decant the pot of grease and then under the head of the ingredients, seasoning, more refreshing and beautiful dishes.

Increase knowledge: winter melon pig is also known as oil gourd, fine bone pig, "winter melon body, mule butt, suede hooves," said its small size, after the adult only 50-60 kilograms each, grew up in the mountain free-range to corn, rice bran, banana stalks, etc. for food, the hair color is pure black, thin skin, tender meat, more intense flavor, and the entrance to the sweet, its not a good idea to eat, but also to eat the meat. The meat has a black color, thin skin, tender texture, stronger flavor, and sweetness in the mouth. Its unsaturated fatty acid content is three times that of ordinary pork, and its cholesterol content is only 1/2, which makes it easy for "three-high" eaters to taste it without stress.

Practice steps:

1, choose the fat and lean ratio of 1:1 pork thigh, cut into slices, into the yard bucket with the appropriate amount of soy sauce, soy sauce, chicken essence, sugar, white pepper and mix well marinated for 5 minutes.

2, the pot into the lard 70 grams burned to 50 percent heat, into the dry red pepper segment 15 grams of fried incense, into the thighs of 200 grams of pork slices on a small fire half-fried half-fried 30 seconds.

3, until the meat is eight minutes cooked, decant the fat from the pot, the pot only stay chili, meat, this time put 50 grams of scallion segments, seasoned soy sauce 5 grams, 3 grams of chicken juice, white pepper 2 grams of high-flame turn well, the pot can be loaded on the plate.

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