Color and aroma: fat but not greasy, crispy flavor, sweet and salty, red color

Main ingredient: 1000 grams of boneless pork ribs, 750 grams of duck

Accessories: 15 grams of salt, 5 grams of cinnamon, 5 grams of star anise, 10 grams of rock sugar, red curdled rice water moderate amount of 25 grams of Shaoxing wine, 15 grams of soy sauce, 15 grams of onion and ginger

Making

1) cut the rib meat into 5 cm square, blanch and then fished out, the red currant rice research into the end of the water and blend;

2) in the pot into the bamboo grates, add onion and ginger, cinnamon, star anise, and then add the pork ribs, the top of the meat to put the fatty ducks, and then poured into the red currant rice water, add shaoxing wine, salt, soy sauce, rock sugar and water;

3) the pot will be placed in the high fire to boil, and move the small fire simmering for one and a half hours, add rock sugar to thicken the marinade, start the pot will be the meat skin side down buckle into the bowl, on the cage steamed through, eat the meat turned buckle into the soup pot, gravy with a strong fire thickened, poured on the meat is complete.

Choke shrimp in curd sauce

[Ingredients] 250 grams of river shrimp, parsley 10 grams.

[Seasoning] 50 grams of yellow wine, 3 grams of white wine, 25 grams of fermented bean curd juice, 2 grams of salt, monosodium glutamate, 3 grams of sugar, 0.2 grams of pepper, 5 grams of minced scallions, minced ginger, garlic.

[Operating Procedures]

1. Cut off the whiskers of the river shrimp, wash and filter the water.

2. Put the curd sauce, white wine, salt, sugar, monosodium glutamate, yellow wine, minced green onion, minced ginger, sliced garlic, pepper, coriander, clean water into a glass container, then put in the shrimp, and then immediately put the lid on the lid can be.

[Featured comments] live choke now eat, shrimp meat tender, this dish is the summer shrimp season Shanghai folk special cold dishes.

[Essentials tips] Shrimp should not be too large, should be used live shrimp without pollution, the production of hygiene, the taste of heavy appropriate.

Milky pig's hooves

1. While the hooves are cooking, mix curd, sesame oil and sugar together, add some water and mix well. Put the curd sauce aside and set aside.

2. Cook the hooves in cold water. Dry the water on the surface and set aside.

3. Start a frying pan, low heat, put icing sugar (I do not have icing sugar, so only put white sugar). After simmering and melting the icing sugar, put the hooves, keep gently stirring to let the hooves color. (The process I did not shoot, because in the coloring of the hooves, there is constantly oil burst up, in order to their own safety, my left hand to take the lid of the pot, the right hand to put the spatula, feel like a charging warrior, so there is no time to care about taking pictures).

4. After a little color, spray some soy sauce on the hooves. Then quickly toss the hooves as the soy sauce burns easily.

5. Stir-fry the hooves for a few seconds, then pour on the curd sauce (the curd sauce should be just above the hooves, so add the right amount of water to make the sauce). Stir-fry a few times, cover the pot, reduce the heat to medium-low, and simmer the hooves for about 5 minutes.

6. Open the lid, add green pepper rings and stir-fry, adjust the heat to reduce the juice.

7. On the plate.

Scallion scented chops burned in curd sauce

Raw materials: 300 grams of baby back ribs, a scallion, two slices of ginger, curd sauce 30 grams

Seasoning: Salt (a small amount), cooking wine, sugar, soy sauce, chicken powder

Practice:

1, chopped into segments of the baby back ribs, scallion and ginger cut into segments, blanch the baby back ribs into a pot of boiling water for 5 minutes, fished out of the wash out of the blood froth;

2, into the electric pressure cooker, add wine soy sauce, sugar and half of the onion and ginger, pressurized for 15 minutes;

3, frying pan put a little oil burned fifty percent hot, put the remaining onion and ginger sautéed, put the ribs, curd sauce, burned for 5 minutes to collect the juice to taste, seasoned with the right amount of salt (can not add) chicken powder. Bean Curd Empty Cabbage

The way to do it is to peel the garlic and mince it, wash the cabbage and cut it into pieces. Add 2 tbsp of water to a bowl and stir. Heat 1 tbsp oil in a wok, sauté the garlic, stir-fry the cabbage over high heat, add the tofu curd and chicken broth, and drizzle with sesame oil to taste.

Curdled Bean Curd Spare Ribs and Quail Eggs

Ingredients: Spare Ribs, Quail Eggs, Star Anise, Rock Sugar, Cinnamon, Ginger, Peppercorns, Curdled Bean Curd, Cooking Wine

Practice:

Placed Spare Ribs, add some cooking wine, ginger, put in water and boil, then pull out and drain

Peel the skin of the quail eggs, and mash the Curd Bean Curd

Put in the hot oil pot, and pop ginger, star anise, pepper and pepper, and add a little oil. Cinnamon, pepper

Pour into the ribs stir-fry for 2 minutes, add rock sugar, curd, and ribs mixed well, and then add the quail egg stir-fry

Add boiling water without ribs and quail eggs, high heat to a boil, cook over low heat for 30 minutes, and then collect the juice over high heat.