Ingredients: eel

Accessories: sour ginger, celery, millet pepper and red pepper.

1. First remove the gallbladder of the eel, cut the fish into slender filaments, add chicken essence, salt, cooking wine, vinegar and a little raw flour to the eel, and marinate and mix well.

2. Shred coriander, shredded red pepper, minced sour ginger, minced millet pepper and minced garlic.

3. Add sugar, salt, chicken essence, cooking wine, vinegar, pepper, sesame oil and starch to ginger and garlic, and add water to make a bowl of juice.

5, 84 degrees of hot water, put the eel silk into the water for 3 minutes, and remove it when the hand is broken.

6. Put oil in the pan, add sour ginger and millet pepper, stir-fry to give a sour and hot taste, add coriander, then add shredded eel, cook a bowl of juice, and finally add shredded red pepper, stir-fry quickly for a few times, and this sour and hot sour ginger and coriander fried eel will be out of the pan.

Key points:

Eel gallbladder should be cleaned, or it will smell fishy.

Washing eel mucus with corn flour is cleaner.

Must be soaked in hot water at 80℃ for 3 minutes, not boiled water, or the eel will get old.

Highlight: Hot and sour, delicious, smooth and tender, and full of flavor.

(Li Tiegang)

Chef Li is a famous chef in China, who is good at making palace dishes, combining the appearance and taste of the dishes to the fullest. He has won the Golden Chef Award in the International Cooking Competition and the "Blue Ribbon" medal of the French Kitchen Association, and is a leader among contemporary chefs.

Owners of private kitchens: Huang Ying and Huang Jie love cooking and pay special attention to nutrition and health. The dishes she is going to teach you today are still the nutritious dishes that her mother-in-law often cooked when she was one month old. After her improvement, it is even more delicious.

Braised pork tripe with three shreds

Ingredients: pork belly, dried cuttlefish, lean meat and oily tofu.

Accessories: Lycium barbarum, white pepper and broccoli.

Shred pork belly, soak cuttlefish in cold water for 2 hours, and then shred lean meat. Blanch the broccoli in hot water and take it out. Slice the tofu. When the oil is 70% hot, put it in an oil pan and fry it until golden brown. Take it out and cut it into shredded tofu. When the oil is 70% hot, add shredded cuttlefish and saute; Add shredded pork belly, add two spoonfuls of cooking wine to remove fishy smell, fry until dry, and put shredded pork belly and cuttlefish into casserole. Heat the casserole on the fire, add water, skim the powder after the fire boils, add fresh shredded ginger, add raw shredded lean meat, cover the pot, and simmer for about 20 minutes. Finally, add shredded tofu and medlar, simmer for 2 minutes, add salt and chicken essence, and finally add broccoli. This soup is delicious, and the nutritious and healthy three-shredded pork belly stew is ready.

main points

Soak dried cuttlefish in cold water for 2 hours in advance.

Add cooking wine to remove the fishy smell of pork belly.

Add fresh shredded ginger to improve freshness and taste.

Put the medlar in the back, or it will be easy to cook.

======================================

Fried carrot sauce

Ingredients: pork (lean meat) 300g carrot100g dried bean curd100g.

Accessories: dried shrimp 10g

Seasoning: yellow sauce 6g soy sauce 3g yellow wine 3g lard (refined) 50g starch (corn) 5g sesame oil 3g monosodium glutamate 1g ginger 2g salt each.

How to stir-fry carrot sauce:

1. Cut carrots and dried tofu into 0.66 cm square dices;

2. Cut the lean pork into diced meat;

3. Soak the dried shrimps in water;

4. Wash onion and ginger and cut into sections;

5. Stir-fry carrots with cooked lard and remove them;

6. Heat the wok on a large fire, pour in the cooked lard, and then add the diced meat and stir fry;

7. When the water content of diced meat gradually decreases and the noise in the pot increases, move the pot to slow fire;

8. When the noise becomes smaller and the water in the meat is exhausted, move to the fire;

9. Stir-fry until the color of the meat changes from deep to light, that is, add chopped green onion, Jiang Mo and yellow sauce;

10. Add cooking wine, monosodium glutamate and soy sauce, and stir-fry until the sauce permeates into the meat and gives off a sauce flavor;

1 1. Add carrots, diced tofu, dried shrimps, etc. Stir fry, drizzle with sesame oil and stir well.

For more information about fried carrot sauce, please check out Mint.com Food Library/Restaurant/Chaohu Radish Sauce.