Spicy braised pork with garlic seedlings

Pork belly with skin; Bean paste; Soybean sauce; Rice wine; Raw soy sauce; White sugar; Garlic platform; Pepper; Ginger; Onion; Garlic; Pepper; Method of monosodium glutamate 1. Wash pork belly, boil it in cold water, skim off the blood powder, add Dongru, ginger slices, a little pepper and garlic, and cook for about 1 minutes. Take chopsticks and plunge it into the meat with a little effort. 2. Slice the garlic table, cut the pepper into hob segments, slice the shallots, shred the ginger 36, and cut the pork belly into thin slices after cooling in cold water (it is ok to cool it in cold water). Fry the pork belly until it becomes more and more transparent. 5. Push the pork belly on the edge of the pot, add onion slices, ginger slices and a little pepper to stir-fry over medium heat, and then pour in bean paste to stir-fry Chili oil. 6. Stir-fry the meat and bean paste evenly, add rice wine, soybean sauce and white sugar to stir-fry the flavor, add soy sauce, garlic slices and pepper slices, and finally add monosodium glutamate to stir-fry. Tofu flower crispy meat

Products: crispy meat, tofu flower, lettuce leaves, millet spicy granules, crispy peanuts, Chili oil, garlic, onion, salt and bone soup. Practice: 1. Slice the crispy meat; Tofu flowers and lettuce leaves are put into a boiling pot with salt, cooked thoroughly, fished up and put into a plate to spread the bottom. 2, add some oil to the pot, add garlic to stir-fry the fragrance, add appropriate amount of bone soup, add crispy meat, add salt and Chili oil seasoning, cook it a little, and pour it into the plate. 3. Sprinkle crispy peanuts, millet spicy granules and onion segments.

materials for pot-stewed pig's trotters: 2 pig's feet, 1 section of onion, 1 piece of ginger, 3 pieces of garlic, 1 onion, 1 star anise, 5 pieces of pepper, 5g of soy sauce, 1 spoon of garlic hot sauce, 1 spoon of oil consumption, a small amount of sugar, appropriate amount of salt and a small amount of chicken powder. (Note: prepare a covered stone pot in advance) Practice: 1. Wash all raw materials, check the pig's feet to ensure that they are hairless, chop them into pieces (you can also let the hacksaw change the pieces when you buy them in the supermarket), cut the ginger and garlic into pieces, and shred the onions for reserve. 2. Put the pig's feet into the pressure cooker, add the water flow that submerged the pig's feet, add star anise, pepper, soy sauce king, buckle the lid and light the fire. When the pressure cooker is exhausted for five minutes, the steam is exhausted, open the lid and fish it out of the pig's feet basin, and the pressure cooker soup is reserved.

3. put salt into the pig's feet in the pot, add garlic hot sauce, consume a little sugar, and mix well with chicken powder for reservation. 4. Smooth the prepared stone pot bottom with round green onion, sprinkle with ginger and garlic slices, add three garlic cloves, pour into the well-mixed pig's feet, take the pressure cooker soup and pour it into the stone pot properly, and fasten the casserole lid. 5. Sit in a stone pot and light a fire on the stove. When the stone pot is steaming for a slow fire, make the pig's foot juice thick and fragrant, and turn off the fire. Just be careful and serve it to the table.