Bitter Melon Twice-cooked Pork

Ingredients: 1 piece of pork belly, 1 bitter melon, 1 green and red pepper, appropriate amount of oil and salt, appropriate amount of bean paste, appropriate amount of ginger and garlic, appropriate amount of cooking wine

Method: 1. Put the pork belly into a pot of cold water, add a little cooking wine and a few slices of ginger, and cook over high heat;

2. After boiling over high heat, skim off the foam;

< p>3. Turn to low heat and cook until chopsticks can be inserted easily. Take the pork belly out and let it cool;

4. Cut the bitter melon into diamond-shaped pieces and add some oil and salt. Blanch it in boiling water;

5. When it is about eight or nine minutes cooked, take it out and soak it in cold water to control the moisture;

6. Cut the pork belly pieces after they are cold. Cut into slices, heat the pan, add a little oil, add the cooked pork belly slices and stir-fry;

7. Stir-fry the pork belly until the oil is released and the surface is slightly browned, add the bean paste, onion, garlic and Add green and red chili peppers;

8. Continue to stir-fry until the aroma of the seasonings is released, then add the blanched bitter melon slices and stir-fry;

9. Finally, add a little salt, etc. Season and stir-fry evenly; transfer to a plate.

Plum pork ribs

Ingredients: 400 grams of pork ribs, 9 plums, a spoonful of rock sugar (crushed), a little cooked white sesame seeds, a little cornstarch, a little ginger, 1 star anise Each, a little cooking wine, a little light soy sauce, a little dark soy sauce, a little balsamic vinegar;

Method

1. Slice the ginger, wash the ribs and absorb the water with a paper towel, add a little Mix the cornstarch evenly;

2. Fry in the pan until the surface is golden brown and take it out;

3. Fry the rock sugar, add the fried ribs, and evenly coat the sugar color, then add the words Plums, ginger slices, appropriate amount of cooking wine, star anise, and water. Because I have not soaked the plums in advance, the amount of water is slightly more, covering the ribs by about 1 cm;

4. Burn on high heat Turn on the heat and simmer for about 30 minutes;

5. When almost half of the water is consumed, add an appropriate amount of dark soy sauce and light soy sauce (approximately 1:1.5 ratio according to the amount of ribs), mix well. Continue to simmer over low heat for about 15 minutes;

6. The soup is thick and greasy, add a few drops of balsamic vinegar, stir-fry briefly, sprinkle with some white sesame seeds and serve;

< p>Stir-fried bracken

Ingredients: bracken, a small piece of pork belly, three chili peppers (not spicy), dark soy sauce, oyster sauce, salt, sugar;

Method

1. A small piece of pork belly, three chili peppers (not spicy), pinch off the unbroken parts of bracken, and fold the rest into segments. Do not cut with a knife;

2. Bracken First blanch in water, remove and drain;

3. Stir-fry the pork belly to remove the oil, then add red pepper and bracken and stir-fry;

4. Add a little water and simmer for a while before adding Season with dark soy sauce, oyster sauce, salt and sugar;

White chopped chicken

Ingredients: half of three-yellow chicken (relatively tender), about 650 grams, ginger, green onion, salt, and appropriate amount of rice wine;< /p>

Dipping ingredients: appropriate amounts of light soy sauce and dark soy sauce; appropriate amounts of ginger, sugar, and sesame oil;

Method:

1. Prepare all the ingredients for the white-chopped chicken and freeze them in the refrigerator Use ice cubes, wash the chicken, dry it, and set aside;

2. Put enough cold water to immerse the chicken body in the pot, bring to a boil over high heat, then add the chicken, ginger slices, green onion knots, and an appropriate amount of rice wine , a little salt, and then cook over medium-high heat for about 8 to 10 minutes (use chopsticks to turn the chicken over)

3. I usually cook it for seven or eight minutes. I like to eat the chicken bones with blood but The chicken is very tender;

4. Turn off the heat and do not open the lid and let the chicken continue to simmer in the pot for 20 to 30 minutes;

5. After 20 minutes, take out the chicken and cover it with cold water Let it pass for a while, then put it into a container with ice water (or cold water with ice cubes) and soak it for about 5 minutes. The chicken treated in this way will be firm and the skin will be crispy, tough and delicious;