Materials:

250g of skinless pork leg, 5g of monosodium glutamate, 5g of Laoganma Douchi100g, 5g of red soy sauce, 0g of garlic100g of mixed oil100g, 0g of ginger10g of cooking wine10g, and 50g of garlic sprouts.

Production method:

1, pig leg peeled, washed and sliced, garlic sprout cut into horse ear shape, ginger sliced, garlic sliced.

2. Put the wok on the fire, heat the mixed oil to 60%, stir-fry the meat slices, take out the remaining oil after the light pits appear in the meat slices, stir-fry the red soy sauce, ginger and garlic slices, and after the meat slices are completely dried, add Laoganma Douchi, cooking wine and garlic seedlings, and add monosodium glutamate after a little stir-frying.

Features:

Laoganma fried meat is actually evolved from Sichuan traditional famous dish salt fried meat, which makes traditional fried meat more suitable for modern people's mouth characteristics. "Laoganma" and a variety of flavors, soy sauce is chosen here.

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Laoganma spicy sparerib

Ingredients: small ribs, half a catty of green garlic seedlings, a bottle of Laoganma Chili sauce (available in the supermarket), a little aniseed, a little pepper and a little salt.

Practice: 1. When buying ribs, try to chop them into small pieces (only when frying). First, wash the ribs with water to remove the bloody smell;

2. Take out the ribs soaked in water and pour them into hot water for simmering. It is best not to separate the flesh and blood, otherwise it will affect the appearance. This time, put a little pepper, aniseed and ginger in the stew pot to remove the fishy smell of ribs.

3. Take out the stewed ribs, heat the wok and put a little oil (because the hot sauce itself has oil), and a little green garlic sprouts will explode. If the taste is strong, you can drain the pepper and pepper in front of the wok, then pour in the hot sauce (the hot sauce is spicy and can be adjusted according to your personal taste) and saute the ribs for a while, so that the fragrance of the hot sauce can be added to the ribs. Hot sauce itself is salty, you can add a little salt. !

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Laoganma Douchi Chili Baked Yellow Croaker

Production process:

1. Wash the yellow croaker, dry it, marinate it with salt and pepper, and fry it in a little until golden on both sides.

2. Saute shallots, ginger, minced garlic and lobster sauce pepper.

3. Add water to boil and add a little soy sauce, yellow wine and sugar.

4. Cook the fish until it tastes good.

5. Cook until the soup is dry.

6. Serve the fish first, add some chopped green onion to the juice and pour it on the fish.