Ingredients: grass carp 1 treaty 2 kg sauerkraut 350 g egg white 2 green onions 1 ginger 3 pieces wild pepper 5 pieces.
Seasoning: 2 teaspoons of salt (10g), 4 teaspoons of potato starch (20g) and 2 teaspoons of cooking wine (10ml).
Exercise:
1) Scrape the scales of grass carp, remove the gills and internal organs of grass carp, then wash, put the knife vertically on the position where there is a black film on the belly of the fish, gently scrape off the black film and rinse it again. After cutting off the fish head, cut the fish body into two pieces along the fish bones.
2) Remove the dense rows of big thorns (that is, fish ribs, so it is easy to understand) from the fish, and cut the remaining fish into 0.5㎝ thick fillets with a blade.
3) Divide the fish head in two from the middle, remove the fish teeth and cut it into 3㎝ wide pieces, and chop the fish bones into 3㎝ long pieces. Fish fillets and fish bones are put into two deep containers, and salt (65,438+0/2 teaspoons), cooking wine (65,438+0 teaspoons), egg white (65,438+0 pieces) and potato starch (2 teaspoons) are put into each container for pickling for 65,438+00 minutes.
4) Cut the sauerkraut into 2cm long segments, clean it in clean water, rub it with your hands several times during cleaning, and then drain it for later use.
5) Pour the oil into the pot and heat it with high fire. When the oil is 50% hot, pour the sauerkraut, stir-fry until the sour taste is released, add the onion, ginger slices and wild pepper, stir-fry for 2 minutes, and then pour the water (1000ml).
6) After the water boils, add the marinated fish bones, fish tails and fish heads, cook for 65,438+00 minutes with low fire, add salt (65,438+0 teaspoons), continue to cook until the soup turns white, and take out the pickled cabbage, fish bones, fish tails and fish heads, then add the marinated fish fillets and cook for about 2 minutes.
7) Then, pour the fish fillets and soup into the tableware with sauerkraut, fish bones, fish tails and fish heads. In order to look good, you can decorate some shredded red pepper appropriately.
Braised pork that is neither oily nor greasy.
Ingredients: pork with pork, carved wine, rock sugar, carrots and shallots.
Practice: 1. It is best to choose pork with more layers, cut the meat into mahjong size, then soak the meat in cold water and add half a cup of carved wine.
3. Beat 3 carrots into juice for later use.
4. Put a lot of shallots on the bottom of the pot, spread the meat pieces on the shallots, and then pour carrot juice on the meat. Finally, add the carved wine without meat. After the fire boils, turn to low heat and stew for 2 hours.
5, stew for 2 hours, turn on the fire, and then add rock sugar (1 kg meat, 1 sugar) to the meat, and keep the lid open to prevent the pot from sticking to the pot.
braised pork ribs
Ingredients: ribs, onions, ginger, soy sauce, spices.
1, put a little more oil in the pot and fry the ribs dry and thoroughly.
2. Stir-fry the sugar color: add oil to the pot, add onion and ginger when the oil is hot, add a little soy sauce, add ribs and stir well, then add various spices, nutmeg and other spices, and finally add boiling water, and cover the pot with salt, pepper, chicken essence, cooking wine and sugar for 20 minutes.
Sliced tomato with minced meat
Ingredients: pickled eggplant, Pixian bean paste, Yongchuan lobster sauce.
Practice: 1, put the eggplant in the pot and steam for 5-7 minutes.
2. Stir-fried meat sauce: the ratio of Yongchuan Douchi to Pixian bean paste pickled pepper is 3: 2: 1, and the ratio of garlic, onion and ginger is 3: 2: 1. Add a little soy sauce, then add water, 1 spoon of white sugar and 2 spoons of aged vinegar to stir-fry minced meat.
3. When taking eggplant, first uncover the lid and then turn off the fire. Tear the eggplant into strips by hand, and then pour in the meat sauce.
Boiled spicy pork slices
Related food topics: chicken essence, sesame oil, bean sprouts, stewed meat with bean paste, coriander tenderloin, pork tenderloin, and sliced pork with pepper powder.
Ingredients: pork tenderloin, bean sprouts (lettuce or lettuce, some vegetables you like), coriander, pepper and bean paste.
Seasoning: salt, chicken essence, cooking wine, soy sauce, sugar, sesame oil, pepper, pepper, oil, onion, ginger and garlic.
Exercise:
1. Wash and blanch bean sprouts and put them at the bottom of the bowl.
2. Pigs know the meat slices and marinate them evenly with salt, soy sauce, starch and cooking wine 15 minutes.
3. Heat oil in a wok, add bean paste and stir-fry until red oil appears.
4. Add onion, ginger and garlic until fragrant, then add appropriate amount of water to boil.
5. Slip into the tenderloin, preferably piece by piece, to prevent sticking together.
6. After the meat turns white, add the remaining seasoning and cook for a while, then pour it into a bowl with bean sprouts.
7. Sprinkle pepper and garlic on it
8. Heat oil in a wok, add pepper and red pepper, stir-fry until fragrant, and finally pour it on the meat.
Finally, sprinkle a little parsley and chives.
Tip: In the same way, you can also cook boiled beef, which is quite fragrant and suitable for eating. Marinating the meat slices before cooking can make the meat slices taste better and ensure the meat quality is tender and smooth. Finally, thank you for your attention to the boiled pork slices recommended by Cool Chef.