Fish-flavored juice, braised juice and sweet and sour juice can be said to be simple, but they hide profound skills. Take fish-flavored juice as an example. It can make fish taste without using fish, which makes people have to be surprised and praised.

how to prepare fish-flavored juice, braised juice and sweet and sour juice? How to make the most representative dishes of these three kinds of juice? I will share it with you one by one.

Method of fish-flavored shredded pork:

The proportion of fish-flavored sauce: sugar and vinegar are mixed according to the ratio of 1: 1, and the fish-flavored sauce is prepared by mixing 2.5 tablespoons of sugar, 2.5 tablespoons of vinegar, a proper amount of pepper, a little soy sauce, a little chicken essence, a little cooking wine and 1 tablespoon of starch evenly.

the method of fish-flavored shredded pork: cold oil in a hot pot, chopped pickled peppers at 6% hot oil temperature, and stir-fried Jiang Mo and minced garlic to make the flavor, which is also an important key step to stir-fry the fish flavor. After the fragrance comes out, you can quickly stir-fry shredded pork, shredded bamboo shoots and black fungus. About 1 minute, you can add the prepared fish-flavored juice and stir-fry the fragrance together. Just pour a little red oil into the pan before serving.

I didn't expect such a famous dish to be so simple.

Braised lamb chops:

The proportion of ingredients in braised sauce: 5 grams of sweet noodle sauce, 3 grams of soy sauce, 3 grams of cooking wine, 25 grams of onion and ginger, 1 grams of garlic and 8 grams of star anise. Cut onion into small pieces, ginger slices, garlic slices.

the method of braising sauce: stir-fry the aniseed first, then stir-fry the ginger slices, then stir-fry the onion and garlic until they are fragrant, and then add the sweet noodle sauce. When stir-frying the noodle sauce, don't burn it too hard, otherwise it will burn easily, then pour in the soy sauce and cooking wine, add a proper amount of water after boiling, and then cook it on a low fire for 2 minutes. After cooking, you can take out the pot and filter out all the dregs, leaving only the soup. The braised sauce made from this amount of ingredients can probably use 3-5 dishes with braised sauce. The braised sauce prepared in this way can be used on many braised dishes, which can be said to be omnipotent braised sauce.

It's cold now, so it's very suitable for mutton, so today I'll share a braised lamb chop. Braised lamb chops: first chop the lamb chops into 5cm pieces, then boil the water in a pan. After the water boils, add a proper amount of cooking wine, and then soak the lamb chops in water. The smell of mutton chops is generally in the fat and sebum of mutton. As long as these are forced out by soaking, there is basically no smell. Since it is soaked in water, the lamb chops should not be soaked in boiling water for too long, and they should be picked up in one minute at most after the water boils again. If you want the lamb chops to taste fresh and tender, you need to ice them with ice water, and put them in ice water immediately. There are two advantages to ice them with ice water. First, they lock the moisture in the mutton, and they will be tender. The second is to further remove the mutton's smell. The lamb chops should be kept in ice water for 1-2 minutes at most, but they should not be soaked for too long. If they are soaked for a long time, it will be bad. Take out the lamb chops soaked in ice water and drain them.

take a small amount of oil out of the pot, add a few prickly ash, two fragrant leaves, one tsaoko, two slices of angelica dahurica, stir-fry until fragrant, and some dried red peppers can be served for those who will eat spicy food, then pour the lamb chops into the pot, stir-fry for 3 seconds, add the prepared braise sauce in front, stir-fry until it tastes good, and then add boiling water to the lamb chops. After the fire boils, you can simmer for 3 minutes. After 4 minutes, add carrots and white radishes and stew for another 1 minutes, so that the stewed radishes will not be too soft and rotten to lose their taste while absorbing juice. Taste the salt 3 minutes before taking out the pot, and if it is not enough, make up the salt. Then the delicious lamb chops can be cooked.

the method of sweet and sour pork ribs:

the proportion of sweet and sour juice is 5 grams of tomato sauce, 13 grams of white sugar, 6 grams of white vinegar, 1 grams of oil, 2 grams of water starch and 1 grams of clear water. Production method of sweet and sour sauce: put a little oil in a hot pot, heat tomato sauce at an oil temperature of 3%, add some tomato sauce if there is tomato sauce, stir-fry red oil with low fire, then pour in white sugar, change it to a small torch to melt it, after saccharification, pour in white vinegar, change the fire to spray out the vinegar flavor, then add 1 grams of clear water, boil the water with high fire, and thicken it with starch after boiling. This can be all-purpose sweet and sour juice, which is suitable for most sweet and sour dishes.

Method of making sweet and sour pork ribs: chop the pork ribs into small pieces of about 2.5 cm, rinse them with clear water, add 1 teaspoon of edible alkali, then pour in a small amount of clear water, and then wash them by hand for about 2 minutes, so that the dirty things and blood on the pork ribs can be caught out, so that the caught pork ribs will not have a fishy smell. Rinse them with clear water and then squeeze out the water.

then we can season and paste. First, add proper amount of salt, a little pepper, and proper amount of cooking wine, and then stir well, then add an egg and 6g of starch, and then stir well until it feels sticky.

when the oil is hot, the amount of oil should be a little more. When the oil temperature is 6% hot, the ribs with paste are slowly fried in the pan, and they can be picked up first until the surface is a little golden. This process takes about 3 minutes. Then, the oil temperature is heated to 8% hot, and the ribs are poured into the pan and fried again. After frying, the surface of the ribs can be crisped, and the oil sucked in just now can be forced out. It is necessary to turn it more so that no ribs can be fried.

Leave a small amount of residual oil in the pot to prepare the sweet and sour sauce according to the previous method. After mixing, pour the fried spareribs into the pot and stir fry quickly, so that each sparerib can be wrapped in the sweet and sour sauce. Sprinkle a little cooked sesame seeds before taking out the pot and stir fry for a few times.

Conclusion:

Delicacies are very simple, and only with your heart can you taste good. You can make many different dishes after learning the three classic sauces. You can try them if you have time.