1. Sweet and Sour Pork Ribs
Ingredients: 1000g pork ribs, 15ml soy sauce, 50ml vinegar, 1 green onion, half ginger, 2 star anise, 20 peppercorns , 2 dried chili peppers, 15 ml of cooking wine, 20 grams of sugar.
Method:
(1) Put the ribs, green onions and ginger slices into the pot, add water and bring to a boil, then skim off the foam.
(2) Add Sichuan peppercorns, aniseed and dried chili peppers, cook until chopsticks can be pierced, and take out the ribs.
(3) When cooking the ribs, mix vinegar, soy sauce, cooking wine and sugar and mix thoroughly to form a sauce.
(4) Heat the wok, pour in the sauce, wait until the sauce boils, add the ribs, and stir-fry evenly.
(5) Pour half a bowl of soup for cooking the ribs, so that the soup completely covers the ribs.
(6) Bring to a boil over high heat, then reduce to low heat and simmer until the soup in the pot is reduced.
2. Fragrant, soft and glutinous braised pork
Ingredients: 1000g pork belly, 5 eggs, appropriate amount of salad oil, 10g salt, 20g soy sauce, 20g rock sugar, 1 green onion Root, 3 grams of ginger, 5 star anise, 1 small piece of cinnamon, 20 grams of rice wine.
Method:
(1) Cut the pork belly into large pieces, then heat the pot, pour a little oil, and stir-fry the meat.
(2) Stir-fry for about ten minutes. The meat will be cooked when a lot of oil has precipitated. Then take the meat out.
(3) Stir-fry the sugar until it turns brown, stir-fry the rock sugar over medium heat and then reduce the heat to low.
(4) Continue to stir-fry until there is a little smoke and the color is between light yellow and burnt yellow. The meat will turn light yellow (if you want the meat to turn purple, you need to stir-fry again until The smoke will be bigger and the meat will be added quickly when the color is deep purple).
(5) After simmering for 1 hour, put the eggs in, and simmer for another half an hour. You want the meat to be red and translucent, and finally the juice needs to be collected.
3. Fish-flavored shredded pork
Ingredients: 300g pork tenderloin, 80g winter bamboo shoots, 3 black fungus, 1 egg white, 3g salt, 15g soy sauce, 2 slices of ginger, 6 cloves of garlic, 10g of cooking wine, 20g of rice vinegar, 15g of starch, 2 green onions, 10g of soaked red pepper, 25g of sugar, 50g of vegetable oil.
Method:
(1) Cut the spine slices into slices and stack them neatly to prepare for shredding. If you can freeze it for a while, then shred it, it will be very easy to cut and very neat. .
(2) Cut into shreds and soak in water. This will soak out the blood in the shredded pork. If you change the water several times, the shredded pork will be very white and beautiful.
(3) After soaking, put it in a strainer and decant the water. It does not need to be too dry, because the shredded pork needs water, otherwise it will not be tender when fried.
(4) Then add a little salt and cooking wine to marinate, then add egg white and mix well, finally add dry starch, and then add a little oil to seal it so that the shredded meat will not desize.
(5) Use better pickled red peppers. The color and taste will be different. Remove the seeds from the soaked red peppers and chop them into pieces. The rotter the better, then chop the onions, ginger, and garlic into rice and set aside. Cut the winter bamboo shoots into meat. Cut the fungus into shreds, blanch the winter bamboo shoots and fungus in boiling water, drain the water and set aside.
(6) The most important thing is the sauce (10 grams of cooking wine, 20 grams of rice vinegar, 25 grams of sugar, a little salt, 15 grams of soy sauce, 15 grams of starch). Remember that the amount of juice should not be too large. Otherwise, there will be too much soup and a little too much oil. When the heat is 50% hot, stir-fry the pickled peppers and shredded pork. If it is not easy to stir-fry, use chopsticks to pull it out. After stir-frying, immediately add onions, ginger and garlic, stir-fry until fragrant, and then blanch them. Add the cooked winter bamboo shoots and fungus shreds, and finally add the sauce and stir-fry a few more times.