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Hand-caught pork ribs

Autumn recipes (8 special Hunan dishes)

The key to making this dish of passionate summer new Hunan cuisine This is how brine is boiled. When making the brine, we added homemade scallion oil, vegetable ingredients, spicy sauce, pork ribs sauce, seafood sauce, etc., so the cooked brine tastes fresh and spicy with a rich sauce aroma. This taste is popular among young people. My favorite kind. In addition to the brine cooking method, you also need to pay attention to the brine time of the ribs when making this dish. If the pork ribs are braised for too long, although the aroma of the ribs will be very strong, firstly, it will fall off the bones easily, affecting the appearance of the dishes; secondly, the meat will be too soft and lose its chewiness. Generally, we just put it in the brine and bring it to a boil over high heat, then reduce the heat to a low simmer for 15 minutes, then turn off the heat and soak for 15 minutes. At this time, the ribs are about nine done. .

Boil scallion oil: Put 500 grams each of cooked lard and salad oil into the pot, simmer over low heat, add 1500 grams of scallion segments, and simmer over low heat until the scallions turn brown, then remove from the heat. , filter and get the oil.

Boil the brine: Put 500 grams of homemade scallion oil in the pot. When it is 50% hot, add vegetable ingredients (50 grams each of parsley segments and coriander stems, chive segments, green onion segments, ginger slices (100g each), fry over low heat until the vegetable ingredients turn golden brown, remove from the heat, pour the oil and vegetable ingredients into a stainless steel bucket, then pour in 5kg of broth, 480g each of Lee Kum Kee Spare Rib Sauce and Lee Kum Kee Seafood Sauce, Lai Mei 920g chili sauce, 500ml each of Haitian Gold Label light soy sauce, Donggu Yipin fresh soy sauce and Huadiao wine, 30g red yeast rice, 50g sugar color and spice pack (50g each of star anise, cinnamon and kaempferol, grass fruit and bay leaf) , 30 grams each of dried galangal, 15 grams each of white cardamom, 5 grams each of cloves and licorice) bring to a boil over high heat, reduce to low heat and simmer for 1 hour, then remove from the heat.

Initial processing: 1. Wash the pork chops, divide them into strips of ribs along the bones, each piece is 18-20 cm long, rinse with water to remove the blood, take it out and put it in In boiling water, blanch over high heat.

2. Put the brine in the pot, add the ribs and bring to a boil over high heat. Reduce the heat to low and stewing for 15 minutes. Turn off the heat and soak for about 15 minutes. Remove and control the soup.

Cooked processing: 1. When the customer orders, take 10 ribs and put them into 60% hot salad oil, fry them on high heat for 7-8 seconds, remove and control the oil.

2. Leave the base oil in the pot, and when it is 50% hot, add 5 grams each of Lameizi chili sauce, red peppercorns, and green peppercorns, stir-fry until fragrant, add the ribs, stir-fry evenly, and turn the pot into Remove from the fire, pour in 4 grams each of Maggi umami juice and spicy fresh dew, sprinkle in 2 grams of sugar, 3 grams of cumin seeds, and 5 grams of MSG. Heat the pot and continue to stir-fry evenly. Pour in 15 grams of red oil. Stir evenly and remove from the pan. .

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Pan-pan fish head

Autumn recipes (8 special Hunan dishes)

When cooking fish heads, use strong fire to boil them , then change to low heat. 2. Fish heads should not be fried at high temperatures. The oil temperature should be controlled at about 60% hot, otherwise the nutrition of the fish heads will be easily destroyed. 3. Bighead carp is very cheap (about 6 yuan/jin) but rich in nutrients. However, the fish head has a strong earthy smell. You can drop a little white vinegar when cleaning and a little white wine when pickling to relieve the smell.

Remarks: 1. How to make homemade fish sauce: 1 barrel of Haitian vat light soy sauce (weighing about 2400 ml), 1 bottle of Lee Kum Kee steamed fish soy sauce (weighing about 480 ml), 1 bottle of Lee Kum Kee chicken juice (Weight about 480 ml), 0.5 bottle of Haitian Seafood soy sauce (about 250 grams), 1/3 bottle of Thai fish sauce (about 130 grams), 20 grams of Maggi fresh soy sauce, 200 grams of white sugar (rock sugar works best), carrots (cut into small pieces) 2 pieces (weighing about 250 grams) and 50 grams of onions (cut into small pieces) are put into the pot, add 2 kilograms of water and bring to a boil over high heat. Reduce the heat to low and simmer until the carrots and onions are soft and mushy, then remove from the heat. Strain and keep the juice. 2. How to prepare the dish quickly: Follow the introduction of the original recipe to the fourth step, bring the fish head and water to a boil over high heat (you can slightly increase the amount of seasonings A, B, and C when making large batches), turn off the heat and use Keep the stove on the residual heat for 30 minutes, then remove the fish heads and pack them into pieces. When the customer orders, put the fish head into the steamer and heat it for 5-6 minutes, take it out and put it in the pot, pour in a little of the soup boiled over high heat in step 4 and cook over low heat for 2-3 minutes, then put it in the pan and continue cooking. That’s it.