Ingredients: Jiangdou Gan, ribs, black fungus.

Making:

1, Jiangdou Gan soak in warm water and wash. Black fungus bubbles.

2. Wash the ribs and tighten them with boiling water.

3, put hot water in the pot, add onion, ginger, cinnamon, aniseed, after the water boils, add ribs, Jiangdou Gan, fungus, cover and simmer. It takes about 40 minutes to cook on medium and small fire.

Jiangdou Gan mixed belly silk

Ingredients: 500g pork tripe.

Accessories: Jiangdou Gan150g.

Seasoning: 25g pepper (red, sharp and dried), 20g vinegar, 0g ginger10g green onion15g cooking wine.

1. Add salt, vinegar, ginger, onion and cooking wine to the pig's belly and wash it;

2. Then put the pig's pot full of water to remove the odor;

3. Put the pig's belly into the pot and cook it;

4. Put the Jiangdou Gan into the brine pot to marinate and mature.

The key to making Jiangdou Gan's shredded belly;

1. Jiangdou Gan should not be too soft;

2. The stomach should not be too soft;

3. Grasp the proportion of Jiangdou Gan and shredded pork when mixing.

Jiangdou Gan braise in soy sauce meat practice 1:

Jiangdou Gan braised pork main ingredients: pork belly, Jiangdou Gan.

Jiangdou Gan braised pork seasoning: star anise, salt, rock sugar, ginger, green onion, white wine and fennel.

Jiangdou Gan braised pork method:

1, Jiangdou Gan soaked one day in advance, washed and cut into long sections for later use, and sliced onions and ginger. The rock sugar is smashed.

2. Scrape the pork belly skin with a knife, cut it into 2-5 cm square pieces, blanch it and take it out for later use.

3, rock sugar smashed into a pot and fried into sugar, add water and turn off the fire;

4. Set the pot on fire, put the ginger and the meat into the pot until the oil comes out and the meat turns golden yellow. Stir-fry the star anise and onion for a few times, add the wine, add boiling water (over the meat), and add the sugar color. After the fire is boiled, skim off the floating foam and the floating oil and turn to low heat to simmer until the meat is 8 mature.

5, finally into Jiangdou Gan, add salt, a little soy sauce to taste, burn to Jiangdou Gan flavor and sugar fire to make the soup thick, from the pot.

Jiangdou Gan braise in soy sauce meat practice 2,

Jiangdou Gan braised pork materials: dried cowpea, pork belly.

Jiangdou Gan braised pork ingredients: white sugar, onion, ginger, soy sauce, spices, salt, chicken essence.

Jiangdou Gan braised pork practice:

1。 Soak dried cowpea in warm water for 2-3 hours.

2。 Wash pork belly, cut into pieces, and blanch in boiling water for 5 minutes.

3。 Take the oil pan, when it is 50% hot, add the white sugar and boil it into syrup, then add the meat and stir fry.

4。 After the meat is evenly colored, add onion, ginger and soy sauce.

5。 Add water without meat, add spices (star anise, cinnamon, etc.) and start stewing.

6。 Add dried cowpeas after half an hour.

7。 First bring the fire to a boil, then simmer for 20 minutes.

8。 Add salt, chicken essence and other seasonings, stir well, and take out the pot.

Jiangdou Gan cook the meat's practice:

Ingredients: 500g pork ribs (pork belly).

Accessories: cowpea100g, vermicelli 50g.

Seasoning: vegetable oil, bean paste, Chili oil, white sugar, pepper, pepper powder, salt, monosodium glutamate, green onion, ginger, garlic and coriander.

Practice: 1, scrape the pork belly clean, put it in a boiling water pot and add refined salt to cook it, take it out and control the water, and cut it into strips;

2. Soak dried cowpea in warm water, wash and cut into sections;

3. Peel the ginger and cut it into fine powder, cut the onion and cut the coriander into fine powder;

4, the bean paste is fine;

5. Heat the wok with oil, add Jiang Mo and bean paste, stir-fry until fragrant, add refined salt to boil the meat strips, Jiangdou Gan, vermicelli and water, add pepper powder, pepper powder and white sugar to taste, sprinkle with monosodium glutamate, pour red oil, and sprinkle with chopped green onion and minced coriander.

Ingredients: a handful of Jiangdou Gan, 2 green peppers, morning pepper 1 platter, 200 grams of sliced meat, and a spoonful of Pixian bean paste.

Practice:

1. Jiangdou Gan soaked in warm water for one hour (I dried it myself, which is too dry, so it takes a long time to soak, usually about 30 minutes, and it can be listed after soaking), controlled to dry, and cut into sections; Shred green pepper, cut the bell pepper into circles, and chop Pixian bean paste.

2. Cool the oil in a hot pan, slide the meat slices in and fry until it changes color.

3. On a small fire, put the meat on one side of the pot, put the bean paste in the middle, and slowly boil out the fragrance and color.

4. Put Jiangdou Gan into the pot and stir-fry with the sliced meat and bean paste.

5. Add a glass of water, cover the pot and simmer for a while. Although the dried beans are soaked, they will still be a little hard, and it is also convenient for them to taste. )

6. When the water is about to collect the juice, pour in the red pepper and stir fry.

7. Add green peppers and turn off the fire.

Jiangdou Gan roasted wings

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Jiangdou Gan fried chicken offal

Raw materials:

Two pairs of chicken offal (about 200g, including heart, liver, gizzard and intestine), 50g of Jiangdou Gan. Pickled pepper 30 grams

Accessories:

Peanut oil 1 tbsp, chopped green onion, chicken essence, refined salt, soy sauce and pepper powder, and cooking wine 1 tbsp.

Practice:

1. After cleaning the chicken offal, cut the chicken gizzard, heart and liver into cubes, cut the chicken intestines into sections, and marinate them with cooking wine and salt for a while.

2. Soak Jiangdou Gan in clear water for 2 hours, after absorbing water basically, clean it, put it in a boiling water pot for 5 minutes, take it out and cool it, and cut it into sections.

3. Set the pan on fire, heat the oil to 80%, add pickled peppers and stir-fry until fragrant, then add chicken offal and stir-fry and add Jiangdou Gan, and finally add various seasonings and chopped green onion to the pan.

The practice and production method of the old chicken soup in Jiangdou Gan, Pakistan introduce the cuisine and its effect in detail: Sichuan cuisine tonic health-care recipe malnutrition recipe technology: burning.

Materials for making old chicken soup in Jiangdou Gan, Pakistan;

Ingredients: hen1500g

Accessories: cowpea150g

Seasoning: ginger15g, scallion15g, pepper 2g, cooking wine15g, salt10g, pepper 2g.

Practice of Jiangdou Gan Old Chicken Soup in Pakistan;

1. Wash Jiangdou Gan and cut it into 8 cm long sections for later use;

2. After the chicken is slaughtered, the residual hair is removed, the internal organs are taken out, and the chicken is slaughtered into small pieces with a knife;

3. Put ginger, onion and cooking wine in a boiling water pot to remove blood for later use;

4. After the fresh soup is boiled, add the cooked chicken, ginger, pepper and Jiangdou Gan to stew until cooked, and finally add salt and pepper.

Tips for making old chicken soup in Jiangdou Gan, Pakistan;

1. If you want to use old chicken pieces, you should clean up the foam when soaking in water to ensure that the final soup is delicious.

2. The cowpea used in this dish is Jiangdou Gan.

Materials for making sesame-flavored rabbits in Jiangdou Gan;

Ingredients: rabbit meat1000g.

Accessories: cowpea150g, sesame 20g.

Seasoning: salad oil100g, Chili powder15g, salt15g and monosodium glutamate 2g.

Practice of Jiangdou Gan Sesame Fragrant Rabbit;

1. Slaughter the young rabbits into blocks 1 cm square;

2. Cook the rabbit meat in a frying pan until it is cut off for use;

3. Stir-fry watercress, ginger and garlic to remove residue;

4. Add the prepared Jiangdou Gan and rabbit diced, cook and thicken the pot;

5. Sprinkle a layer of sesame, chopped green onion and peanut oil on the rabbit.

Key points of making sesame-flavored rabbits in Jiangdou Gan;

1. Jiangdou Gan should be soft;

2. Sesame can't be overdone;

3. Don't hook the pot too thick;

Jiangdou Gan Mian eel section

Raw material boneless eel180g, Jiangdou Gan, dried pepper, pepper, watercress, ginger, garlic, celery, white sugar, cooking wine, oil, sesame oil, Chili oil, refined oil, monosodium glutamate and chicken essence.

Practice (1) Clean the eel mucus, cut it into sections, wash it in Jiangdou Gan, swell it with warm water, then cut it into knots, clean the celery and cut it into knots. Dried Chili peppers are pedicled and seeded, and cut into knots. Chop watercress, peel and wash ginger and garlic, and cut into nail slices.

(2) Put the pan on high fire, burn the refined oil to 50% to 60% heat, fry the eel, take it out, leave a little oil in the pan, stir-fry the watercress and dried chili until the chili is brownish red, put the pepper, eel, ginger slices and garlic slices until the eel tastes, add Jiangdou Gan and celery, stir-fry evenly in the pan, and cook in soy sauce, white sugar, sesame oil, chili oil and garlic.

Features red and bright color, dry and moist meat, spicy and refreshing.