Pork loin with cold vegetables

Instructions: 1. Prepare condiments, ginger slices, chili peppers, 2 pork belly, garlic, pepper, green onions, and onions. After cutting the seasonings, use a tablespoon of cooking oil. Clean the pork belly and remove the internal muscle fascia and red part of the pork belly (then cut the pork belly diagonally without breaking the bottom end, then turn and cut into cuts) ). 2. Prepare a bowl of water in advance, add ginger slices, peppercorns, dongru, rice vinegar, onion shreds, then pour in tapioca starch, add pork loin cut into small pieces, stir well together, rinse with warm water until When the water turns blue, drain the water and remove the ginger slices, dongru and peppercorns. 3. Boil water in a pot, add ginger slices, dongru, and rice wine to a boil, add pork loin, bring to a boil, take out the pork loin, remove the ginger and garlic and pour it into a plate. In the steamed pork loin plate, add chopped pork loin. Break the seasoning into small pieces, and then pour in the seasoning: salt, light soy sauce, MSG, sesame oil, white pepper, and Sichuan peppercorns. Put cooking oil in the pot and heat it until it smokes. Pour over pork loin. Just stir it and add some white sesame seeds to make it fragrant. Braised carp

Food: fresh crucian carp, edible oil, water starch, green onions, light soy sauce, pine mushrooms, rice wine, ginger slices, chicken essence, white pepper, chili powder, salt, sesame oil Method: 1. Remove the internal organs of fresh crucian carp and cut the sides of the fish diagonally for 5 knives. 2. After the pine mushrooms are made, wash them with fine sand and remove the stems and roots. Peel and wash the green onions and cut them into thin strips. Wash the ginger slices, peel them and cut them into thin slices. 3. Put cooking oil in the pot, heat it over high heat, and fry the crucian carp into the pot until both sides turn yellow. Cook in the rice wine, then add chili powder, shredded pine mushrooms, salt, light soy sauce, and ginger slices. Bring to a boil. 4. Change to simmer and simmer until cooked. Then add green onion, chicken essence, gourd, add sesame oil, white pepper, and add Just disk. Clams and peas

Food 300g clams, 200g peas, 10g garlic, 10g red pepper, 15g chili, 1g white pepper, 3g salt. Method 1. The clams should be soaked in salt water and spit out the gravel to avoid odor. 2. Pour cold water into the pot and bring to a boil, then put the peas into the hot water and bring to a boil. 3. Cut the garlic, cut the peppers and peppers into pepper rings and set aside. 4. Pick up the cooked peas, drain the water, and then put them into cold water to keep the lentils in a green color. 5. Boil water again and put the clams that have spit out gravel into the hot water. 6. After the carapace is completely opened, pick it up and drain it: to avoid leaving any gravel, clean it again with running water. 7. Pour an appropriate amount of oil into the pot and heat it to 70%, add the garlic and stir-fry until fragrant, then add the cooked peas and stir-fry evenly. 8. Add an appropriate amount of cold water or bone broth: Bone broth is definitely better than cold water, but if you don’t have it at home, use cold water instead. 9. After the pot boils, add clams and cook again until boiling. 10. Add white pepper, green and red chili peppers, and salt before serving: just add Chaotian pepper before serving.