1. Salted pork bone porridge, which is a traditional special dish in Guangdong Province and belongs to Cantonese cuisine.
First wash the pig bones, salt them with white wine and salt, and then roast them directly in the fire until the water dries up.
Pick it up, wash it clean, dry it, and set aside for use; cook the soybeans with salt water, fry them dry, and set aside for use; add the above pork bones, soybeans, and rice to the pot to make porridge; after the porridge base is cooked, add fresh watermelon slices
and cilantro.
Then, a pot of fragrant Gangji Salted Pork Bone Porridge is ready to make its grand debut.
2. Stir-fried pork roux with leeks. It is a dish made of leeks, pork roux and other main ingredients. It is a Cantonese dish.
Cut pork into cubes and leeks into sections.
Heat a pan, add oil and fry the ginger first and then add the pork belly.
Then add the leeks and stir-fry evenly, then add salt, sugar and pepper.
3. Stewed fish head with gastrodia elata. It is a delicacy. The main ingredients are silver carp head and gastrodia elata.
One silver carp head, 20 grams of gastrodia elata, two black dates, a piece of ginger, a little each of Shaoxing wine and pepper, two cups of boiling water, and an appropriate amount of refined salt.
Wash the fish head and wipe it dry. Place the black dates, ginger and gastrodia elata inside the fish head.
Put the fish head into a container, add two cups of boiling water and Shaoxing wine, cook over medium heat for 40 minutes, and add refined salt and pepper when eating.