I. Four Joy Meetballs
material
650g pork stuffing, egg 1 piece, 4 horseshoes, half steamed bread, minced onion and ginger, appropriate amount of onion and ginger slices, soy sauce, cooking wine 1 spoon, soy sauce 1 tablespoon, 2 tablespoons of salt, and water starch (dry starch 1 spoon, etc.
method of work
1, wash and dry the pork, chop it into stuffing, not too fine.
2, the horseshoe is peeled and chopped; Dice the steamed bread.
3. Beat the eggs into the meat stuffing, add the minced onion and ginger, transfer all the materials except the aniseed pepper, and beat them in one direction, adding a few drops of water to beat them together. Then add chopped horseshoe and diced steamed bread and mix well.
4. Group the meat stuffing into balls.
5. Add oil to the pan. When it is 60% hot, add meatballs and fry until the surface is golden. Then remove and drain the oil.
6. Add a proper amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, transfer the soy sauce to your favorite color, boil and simmer until the soup is less, then remove the meatballs.
7. Continue to boil the soup left in the casserole, add water starch (except the weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.
Second, lucky strike
material
400 grams of silver carp head, 200 grams of bean curd, 5 grams of ginger, green garlic 10 grams, cooking wine 10 grams, bean paste 10 grams, 5 grams of soy sauce, 5 grams of sweet noodle sauce, 3 grams of salt, 2 grams of pepper and 3 grams of corn starch.
method of work
1, wash the fish head, dry it, cut it into 4 pieces, fry the fish head on both sides with 5 tablespoons of oil and take it out.
2. Cut the tofu into thick slices, fry it in oil, then put it into a boiling pot or casserole, and put the fried fish head on the surface.
3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well, boil, and pour into the pot. Bring it to a boil, and simmer for 40 minutes to make it tasty.
4. When the soup is slightly dry, pour a little water starch to thicken it to make the soup slightly thick.
5. Finally, sprinkle it on the garlic section and roll it slightly to turn off the fire and remove it for consumption.
Third, sweet and sour pork ribs
Ingredients: ribs 1 piece, 4 garlic cloves, 2 red onions, 3 tablespoons rice vinegar, 3 tablespoons rice wine, 2 tablespoons brown sugar 1 piece, 2 tablespoons soy sauce, a bowl of boiled water and a proper amount of oil.
Steps:
1, ribs washed and drained, garlic peeled in half, red onion peeled off the outer layer of dry clothes, and washed at the roots.
2. Add oil to the pot, add garlic and onion to fry, then pour the ribs and stir-fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out the part, leaving a small amount of base oil, and pour 3 tablespoons of rice vinegar.
4. Pour in 3 tablespoons of rice wine.
5. Add a small piece of brown sugar.
6. Pour boiling water into the end of the ribs.
7. Pour in 2 tablespoons of soy sauce.
8. Go back to the wok and collect the juice. If it is too light, you can add a little salt appropriately. If you want the color to be darker, you can also add a few drops of soy sauce.
Fourth, saute spicy chicken
1, wash the chicken, chop it into pieces, put it in a boiling pot with cooking wine, take it out and drain it;
2, oil the hot pot, put star anise, cinnamon, fragrant leaves, dried Chili, pepper, onion and ginger slices;
3. Add the chicken pieces and stir-fry for 3 minutes, add soy sauce, soy sauce, and stir-fry the white sugar to the highest color;
4, add boiling water, without chicken pieces, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green and red pepper, salt, pepper, and collect juice over high fire.
Five, pearl lotus root circle
1, glutinous rice soaked in water for 2 hours and drained;
2, chopped green onion, ginger minced;
3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo to the meat stuffing and mix well;
4. Rub the lotus root with utensils into lotus root paste, and add it into the prepared meat stuffing and mix well;
5. Knead the meat stuffing into balls and roll a layer of rice on the glutinous rice;
6. Put it in a steamer and steam it on boiling water for 20 minutes;
7. Turn off the fire and sprinkle with chopped green onion.
Six, braised chicken feet
1, chicken feet to nail, blanch and remove;
2, stir-fry the sugar color, stir-fry until the chicken feet are yellowish;
3. Add onion, ginger, octagonal red pepper and stir-fry for fragrance;
4, soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, boil;
6. Cook for 15 to 20 minutes on medium and small fire and collect juice. Put some monosodium glutamate out of the pot to taste.
Seven, spicy trotters
1, wash trotters and slice ginger and garlic;
2. Boil water in the pot, add onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, remove the floating foam and remove the trotters;
3, put oil in the pot, add dried pepper, pepper, aniseed, ginger and garlic to stir fry;
4, add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5, the fire is boiled and turned to a small fire until the trotters are cooked and rotten.
Eight, sweet and sour pork ribs
Ingredients: ribs 1 piece, 4 garlic cloves, 2 red onions, 3 tablespoons rice vinegar, 3 tablespoons rice wine, 2 tablespoons brown sugar 1 piece, 2 tablespoons soy sauce, a bowl of boiled water and a proper amount of oil.
Steps:
1, ribs washed and drained, garlic peeled in half, red onion peeled off the outer layer of dry clothes, and washed at the roots.
2. Add oil to the pot, add garlic and onion to fry, then pour the ribs and stir-fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out the part, leaving a small amount of base oil, and pour 3 tablespoons of rice vinegar.
4. Pour in 3 tablespoons of rice wine.
5. Add a small piece of brown sugar.
6. Pour boiling water into the end of the ribs.
7. Pour in 2 tablespoons of soy sauce.
8. Go back to the wok and collect the juice. If it is too light, you can add a little salt appropriately. If you want the color to be darker, you can also add a few drops of soy sauce.