Practice: 1) Peel the melon, remove the pulp and wash it.
2) Soak the vermicelli in warm water.
3) Cut the wax gourd into large pieces.
4) Pork belly is cut into thick slices and chopped with onion and ginger.
5) put oil in the pot. After the oil is hot, stir-fry the pork belly with a small fire. Stir-fry onion ginger, allspice powder and soy sauce in turn.
6) Pour the wax gourd on the meat, add half a bowl of water, cover the pot with high fire and simmer for about 20 minutes.
7) Put the soaked vermicelli into the wax gourd, add the salt, turn the vermicelli underneath, continue to stew for one minute, turn off the fire and simmer for a while.
8) Before cooking, you can add some vinegar according to your personal taste.
Stewed meat and kelp
Ingredients: 600g of pig foreleg, kelp100g, appropriate amount of oil, salt, soy sauce, bean paste, cooking wine, sugar, onion, ginger, aniseed and red pepper.
Practice: 1) Wash pork and cut into pieces.
2) Prepare shallots, ginger, aniseed and red pepper.
3) Put a little oil in the pot and stir-fry the pork in the pot. Stir-fry, stir-fry constantly, and stir-fry the oil in the meat. Stir-fry until the meat changes color.
4) Stir-fry the fried meat to get oil, and stir-fry the onion, ginger, aniseed and red pepper.
5) Stir-fry the bean paste and add soy sauce and cooking wine.
6) Add some water.
7) Put the fried meat into the pot. Stir-fry evenly, cover the pot and stew. In the meantime, turn it over several times. When the meat is stewed to 80% maturity, add salt and sugar. Cover the pot and continue to stew. In the meantime, turn it over several times. The more cooked the meat is, the more frequently it should be turned.
8) Wash the dried kelp when stewing.
9) Steam in a steamer for 15 minutes.
10) Cut the steamed kelp into pieces.
1 1) Bring the sea into the pot when the meat is cooked.
12) Stir well. 2, 3 minutes later, pick up the pot and plate.
Ribs stewed beans
Raw materials:
Pork ribs, beans, onions, ginger, garlic.
Cooking wine, salt, monosodium glutamate, soy sauce, pepper powder, pepper.
1. Cut the onion, ginger and garlic first, a little. Pour oil into the pot and stir-fry onion, ginger and garlic to taste.
2. Add a spoonful of sugar, stir-fry the ribs with a spoonful of black soy sauce (color) until some bones are exposed at both ends of the ribs, add boiling hot water, and add beans until there are more ribs.
3. Put a spoonful of cooking wine, a spoonful of soy sauce, a little pepper powder, pepper, salt, monosodium glutamate, simmer for 10 minutes, and then add some shredded onion to stew.
You can eat it in about half an hour, but some people are particularly willing to eat it well-done, and you can stew it for a long time to ensure the fragrance of the house.
Braised pork with louver
Ingredients: pork belly 1000g, 2 thin venetian blinds, a little oil, a little salt, a little rock sugar, a little soy sauce, a little monosodium glutamate and half a bottle of beer.
Practice: 1) All ingredients
2) Water the pork belly.
3) Wash the pork belly with clear water, and tie a thin venetian blinds for later use.
4) Heating from the oil pan
5) Stir-fry pork belly.
6) Stir fry a little soy sauce.
7) Stir-fry beer
8) Stir fry with a little salt.
9) Add a little rock sugar, cover with high fire, and simmer for about 1 hour after boiling.
10) Put the spare venetian blinds knots into a small fire and cook for 10 minutes.
1 1) Finally, add a little monosodium glutamate and stir well.
Braised yam with braised pork.
Ingredients: pork belly 200g, pork tenderloin 200g, Chinese yam 300g, appropriate amount of oil, salt 20g, rock sugar 20g, braised soy sauce 5g, appropriate amount of onion, appropriate amount of ginger, 2 aniseed, cinnamon 1 piece, dried pepper 1 piece, cooking wine 1 piece.
Practice: 1) Wash pork belly and back-pointed meat and cut into pieces.
2) Prepare anise cinnamon cooking wine, onion and ginger.
3) Wash and peel the yam and cut it into rolling blades.
4) Put the yam in the oil pan and fry until golden brown.
5) Blanch the meat and take it out for later use.
6) Add a small amount of oil to the pot and stir-fry the cooked meat.
7) Add onion, ginger, anise and cinnamon pepper, stir-fry until fragrant and slightly yellow.
8) Add rock sugar and turn to low heat, stir-fry until the sugar color is high.
9) Cook cooking wine, add soy sauce and stir well.
10) Add boiling water instead of meat, bring to a boil with high fire and simmer for 40 minutes.
1) Add salt and fried yam and stew for another 30 minutes.
12) Turn to medium heat and cook until the soup is concentrated.
Roasted pork with horseshoe
Ingredients: pork belly 200g, water chestnut 300g, oil, salt, ginger, onion, soy sauce, cooking wine, rock sugar, star anise, cinnamon and fragrant leaves.
Practice: 1) Pork belly is cut into pieces of moderate size, shallots are knotted, ginger is cut into powder, and aniseed is prepared;
2) Put a proper amount of oil into the pot and stir-fry the pork belly;
3) Stir-fry the oil in the pork belly slowly until the volume is reduced and the surface turns golden yellow;
4) Pour in yellow rice wine, stir-fry with soy sauce, stir-fry and color;
5) Add fresh water chestnut and continue to stir fry;
6) adding star anise, cinnamon bark, fragrant leaves, shallots, Jiang Mo and crystal sugar, and then adding water without raw materials;
7) Cover, bring to a boil with high fire and simmer for 30 minutes;
8) After opening the lid, collect some juice first, and then add some salt and pepper to taste;
9) stir evenly and continue to collect juice;
10) Take out the pot and put it on the plate, and the delicious roasted horseshoe rice will be ready.
Stewed pork vermicelli with sauerkraut
Ingredients: 75g of Northeast Lapi, 0/00g of Northeast sauerkraut/kloc-,0/00g of pork belly/kloc-,and proper amount of oil and salt.
Practice: 1) Soak the lapis lazuli in warm water of about 70 degrees for 7-8 minutes;
2) Cut the pork belly into cubes.
3) Shredding Northeast Chinese sauerkraut;
4) Take out the soaked face lift, rinse it with cold water and grasp it by hand to prevent adhesion;
5) Put oil in a wok, stir-fry pork belly on medium heat until it is broken, then add ginger slices and stir-fry until fragrant;
6) Add half a spoonful of salt, soy sauce and cooking wine and cook until it is fleshy;
7) Stir-fry pickled cabbage, then add half a pot of water, bring to a boil with high fire, turn to low fire, and stew until the water content is 80% dry;
8) Finally peel, add half a spoonful of salt and stir well. If the color is not dark enough, add a small amount of soy sauce. Finally, add a small amount of chicken essence pepper to taste. When the water is almost dry, pick up the pot.