Steps:
1. Cucumber can be refrigerated in the refrigerator in advance, and it is cool and tender to eat. First, it should be washed and drained. However, in order to prevent the harm of pesticide residues to human body, cucumber should be soaked in salt water for 15-2 minutes before being washed raw. When soaking cucumber in salt water, don't pinch your head and remove the roots. Keep the cucumber intact to avoid the loss of nutrients from the cut surface during soaking. I bought braised pork head, which is fat but not greasy.
2. cut the pig's head into pieces of appropriate size.
3. Put the cucumber on the cutting board, crack it with the cucumber on the back of the knife, cut it in half along the middle, and then cut it into pieces with an oblique knife for later use. The method of patting cucumber can make the cucumber clear and fragrant, and the cucumber will be more delicious after mixing.
4. Prepare seasoning and mince garlic. Garlic is indispensable for this dish, which can enhance flavor and fragrance. Garlic can also disinfect and sterilize.
5. Put cucumber and chopped pig's head in a deeper container, add minced garlic, then add Chili oil, sesame oil, salt, white sugar, rice vinegar and soy sauce. Put less salt, and buy it. Use chopsticks to stir evenly from bottom to top, and then take it out and put it on a plate. After mixing, the dishes are sweet and sour, slightly salty and slightly spicy.
required materials for sauce beef: 1g of beef tendon, proper amount of salt, 2 packets of braised pork, 3 tablespoons of dried yellow sauce, 1 section of onion, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 2 tablespoons of soy sauce and 1 teaspoon of white pepper
Practice:
1. Soak beef tendon in clear water for 3 hours, and change it during the period. Add 2 slices of ginger and 1 tbsp of cooking wine
3. Bring to a boil, skim the froth and cook for 15 minutes, and then blanch the beef thoroughly
4. Mix and dilute the dried yellow sauce with water, slice the ginger, cut the onion into sections, pat the garlic to crack, and prepare two packages of braised pork (the braised pork package is ready-made, with cloves, cardamom and Amomum) Add braised pork bun, onion, ginger, garlic, cooking wine, white pepper, soy sauce, white sugar, and dried yellow sauce, and don't need the residue left in the dried yellow sauce. Add salt to adjust the salinity
6. Boil the sauce soup, add beef, bring it to a boil with high fire, cover the lid and turn it to low heat for 1 hour
7. After the time, turn off the fire and stew for 1 hour. After boiling, simmer for 1 hour. The next day, you can slice it into thin slices and put it on a plate.
Cooking skills: 1. Beef should be made from beef jerky. 2. Dry yellow sauce is indispensable. Adding dry yellow sauce can increase the color and make the cooked beef smell of sauce. 3. After boiling, it should be made with low fire sauce, and the sauce should last for a long time. 4. After the sauce is cooked, it can make the beef more tasty after soaking for one night. 5. Slicing should be against the direction of shredded pork fibers.
materials required for pigskin jelly: 5g pigskin, proper amount of salt, 1 section of onion, 2 slices of ginger, 1 pieces of pepper, 1 aniseed and 1 tbsp of cooking wine.
Steps:
1. Scrape the surface of pigskin once, clean the fat slices, add water to the pot to boil, then add the pigskin and blanch it. Then clean the hair on the pigskin surface, and it is more convenient and easier to shave the pig hair with a razor.
2. Cut the skin into strips with a length of 5cm and a width of 1cm, add water to the pot to boil, then add the skin, add 1 tbsp of cooking wine, blanch for 1-2 minutes, remove the oil and smell, and take it out and wash it with warm water.
3. Cut the onion into sections and slice the ginger. Put the onion sections, ginger slices, pepper and aniseed in a seasoning box in cook the meat, and wrap them with gauze if there is no seasoning box. The advantage of this is that you don't need to pick seasoning out after the skin is cooked, and the finished product is clean.
4. Add water to the pot, and the ratio of pigskin to water is about 1: 3. Add the skin and seasoning box and pour in 1.
5. After the temperature is lowered, pour the skin and soup into an oil-free and water-free container. I used a fresh-keeping box and made two boxes. We usually order a take-away lunch box to be cleaned and can also use it. Wipe the water inside without water. After cooling thoroughly, cover it for easy storage. 6. Refrigerate and store it for one night, and you can eat it. If you can't finish eating, put the rest in the refrigerator, and the skin jelly will melt easily when the temperature is high. When you cut the jelly, you can cut it by sawing, which is not easy to chop. When you eat it, you can mix it with garlic sauce and dip it in garlic sauce. The method of garlic sauce: minced garlic, soy sauce, sesame oil, or some Chili oil, and stir it evenly.
materials needed for home-cooked fried pork intestines: pork intestines, onion, pepper, flour, oil, salt, onion, ginger, garlic, pepper, aniseed, cooking wine, rice vinegar, soy sauce, starch, thirteen spices,
Practice:
1. Put the pork intestines bought under the tap. Turn it to about 1cm, put it under the tap, and you can pour water into it. You can easily turn the whole intestine over by using the gravity of water. Then, when removing the intestinal oil, you can keep more heavy tastes and less greasy ones according to your own preferences. It is not recommended to remove all the intestinal oil. If the intestinal oil is completely removed, the fat intestines will not taste good. Then add the flour, which is sticky, so that the dirt and impurities stuck on the intestines can be absorbed clean. This is a trick to clean the fat intestines. Then, grab the flour evenly with your hands and rub it constantly with your hands to make the dirt and impurities stick to the flour, because the flour is sticky when wet, and the dirt and impurities will be attached to the flour. Rinse it with clear water, add salt and rice vinegar and knead it again to remove the odor of fat intestines. Rinse it with water again, turn the fat sausage over according to the above method, then clean the smooth side and rinse it off.
2. Next, put the fat sausage in cold water, add the onion, ginger slices, cooking wine, aniseed and pepper, and cook until it can be punctured with chopsticks, so that various delicious fat sausage dishes can be made.
3. air-cool the cooked fat sausage, then cut it into hob blocks, remove the stalks and seeds from the pepper and cut it into pieces, cut the onion into pieces, put the starch in a bowl, add half a bowl of clear water, add soy sauce, cooking wine, salt and starch, and stir well to make the sauce for thickening.
4. Heat the pot with oil, and add chopped green onion, Jiang Mo and starch. Just stir-fry the onion until it becomes transparent.
6. Add the fat sausage and thirteen spices and stir-fry evenly, and pour in the cooking wine to stir-fry evenly. The cooking wine has the function of removing the peculiar smell and fishy smell of meat. Pour in the prepared juice and thicken it. Stir-fry over high fire until the soup becomes sticky, all of which are wrapped in the ingredients. Turn off the fire and take it out for serving.
Materials needed for filming cucumbers: 2 cucumbers and 1 parsley.
Steps:
Rinse cucumber and coriander, mince garlic, and cut coriander into small pieces
Put cucumber on a chopping board, crack cucumber with the back of a knife, then cut cucumber in half along the length, and then cut cucumber into sections with an oblique knife
Put cucumber in a big bowl, add minced garlic, coriander, sesame oil, salt and rice vinegar, and mix evenly with chopsticks. (turn)