2. Mao Cong is used for cook the meat, chopped for later use.
3. Cook Mao Cong and garlic in the pot, and then pour the meat into the pot.
4. The fried meat has changed color. Add soy sauce and soy sauce, rice wine, aged vinegar, star anise, and remove fishy smell.
5. Stir-fry the raw pork until it loses color, then add seasoning and pepper.
6. Add the right amount of water, and it is best to fill the water demand at one time when releasing water. Drainage in the middle will affect the taste of meat. Remember to put the lid on the pot when filling water, and slowly cook the meat with low fire.
7. In the process of stewing for 40 minutes, don't forget to watch the stew stir-fry anytime and anywhere, so that the stew is crisp and delicious. If the soup is cooked too well, the meat will not be crisp or rotten. Cooking the meat in water will affect the taste of the meat. Stir-fry the stew with sugar and it will be out of the pot.
Stewed chicken with mushrooms: 1. Wash dried hazelnuts twice in advance, soak them in clear water for 2-3 hours, take them out for later use, soak dried mushrooms in water and don't throw them away, and stew them together when stewing black-bone chicken.
2. Wash the chicken and cut it into pieces.
3. Put water into the pot, put cold water into the black pepper chicken nuggets to soak the water, blanch the black pepper chicken nuggets thoroughly, skim off the floating foam, and pick up the black pepper chicken nuggets.
4. Heat the oil in the pan, add sugar, stir-fry until the sugar turns dark brown, add black pepper chicken pieces, stir-fry and color.
5. Add winter jasmine, ginger slices, fish sauce, pepper, star anise and pepper and stir well.
6. put it in a stone pot and add boiling water. When the water for soaking mushrooms is not covered with black pepper chicken pieces, it is not enough to stew all the stone pots in one pot. Turn the boiled water to low heat and stew for 30 minutes.
7. Add dried mushrooms and stew for another 20 minutes.
8. Add sweet potato vermicelli and salt to stew until the sweet potato vermicelli is cooked.
Pork belly fried coriander specific practices: 1 Lai Xiang grubbing and washing; The pork belly I use is cooked early, so I can use it when it is not hot.
2. Cut the pork belly into two pieces, remove the intestinal oil inside the pork belly, shred, add white pepper, soy sauce, rice wine and salt, and mix and marinate for about 10 minute; Lai Xiang cut strips.
3 Stir-fry the wok with green vegetable oil, and add the pork belly to stir fry.
This step is very important. Stir-fry the pork belly with steam to remove the fishy smell, which is fragrant and refreshing and not greasy.
5 Add Lai Xiang and stir fry.
6 Stir-fry until fragrant, then turn off the heat.
Sauté ed chicken with soy sauce 1. These are all foods, so we should prepare them in advance.
2. Prepare in advance: cut the chicken breast and eggplant into diced, diced, diced, diced and scallion.
3. Pickling: add 1 tablespoon of rice wine and ginger foam to the mushroom beef and marinate evenly for a while; Mix a bowl of tapioca starch and set aside.
4. Soaking in water: put the marinated mushroom beef in boiling water, blanch until the surface color of chicken breast fades, and drain the water.
5. Cooking sauce: cold oil in a cold pan, put it in a small dish with dried yellow sauce, stir fry with the reverse side of the plug, and add a spoonful of sauce to taste after bubbling.
6. Stir-fry: stir-fry the sauce until it bubbles, then add beef, mushrooms, shallots and diced cucumbers, and turn to red oil 1min.
7. Hook: Put the fried glutinous rice flour into the pot and stir fry quickly. When the juice is evenly wrapped, it can be eaten.