How to make braised pig's trotters with detailed introduction to the cuisine and functions: home-cooked recipes

Ingredients for making braised pig's trotters: Ingredients: 750 grams of pig's trotters, 13 grams each of salt and green onions, ginger 8 grams, 25 grams each of sesame oil and cooking wine, 5 peppercorns, 50 grams of rock sugar, and 1,300 grams of soup. Features of Braised Pork Trotters: Rich and delicious, fat but not greasy. Teach you how to make braised pig's trotters, how to make braised pig's trotters delicious (1) Shave and wash the pig's trotters, chop off the tips and split them in half, boil them in water and put them into cold water. Crush ginger and green onions and set aside. (2) Heat a little sesame oil with a frying spoon, add rock sugar and fry until it turns purple, add soup and adjust to light red. (3) Add pig's trotters, cooking wine, green onions, ginger, salt, and Sichuan peppercorns. After the soup is boiled, remove the foam and cook over high heat until the pig's trotters are colored. Then, reduce to low heat and stew until the soup thickens. Serve. How to make the big fish head in the countryside. Detailed introduction to the cuisine and its functions: Cantonese cuisine recipes for teenagers. Beauty recipes. Recipes for nourishing the body. Recipes for malnutrition.

Taste: Salty and delicious. Craftsmanship: Braised big fish head in the suburbs. Ingredients: Ingredients : 2500 grams of bighead carp, 250 grams of tofu (South)

Accessories: 75 grams of pork (fat and lean), 400 grams of Chinese cabbage, 25 grams of mushrooms (fresh), 40 grams of starch (broad beans)

Seasoning: 75g garlic (white skin), 5g ginger, 10g salt, 4g MSG, 5g sugar, 10g oyster sauce, 1g sesame oil, 20g dark soy sauce, 15g rice wine, 2 pepper Gram, vegetable oil 90 grams Characteristics of suburban big fish head: shaped like a lion's head, crispy bones and rich in flavor. Teach you how to make a big fish head in the countryside. How to make a big fish head in the countryside so that it is delicious. 1. Slaughter and clean the bighead carp, remove the gills from the fish head, wash it, apply salt water (15 grams of water, 3 grams of refined salt), and then dip it in Dry starch;

2. Cut the tofu into 4 cm long, 2.5 cm wide and 1 cm thick pieces;

3. Wash the pork and cut into shreds;

4. Wash the Chinese cabbage;

5. Remove the stems of the mushrooms, wash them and cut them into shreds;

6. Heat a wok over high heat and add oil. When it is slightly boiling, add the fish head, remove it from the fire and deep-fry it, flipping the fish head while frying;

7. After the oil temperature drops, put it back on the stove, heat it until the oil boils, and then remove it from the fire. Dip and fry, repeat this twice, dip and fry for about 10 minutes, and finally fry on high heat until the fish head is light, crispy and fragrant, then remove it;

8. Then put the tofu into the oil pan and fry for about 2 seconds Dish it up in 10 minutes;

9. Pour in the garlic meat and fry until golden brown and fish it up;

10. Pour out the remaining oil, put the wok back on the stove, add the shredded pork, Sauté garlic meat and shredded shiitake mushrooms until fragrant, cook in rice wine, add appropriate amount of water, tofu cubes, and fish head and stir-fry briefly;

11. Then transfer to a casserole, add soy sauce, cover and move to the pot. Simmer over low heat until the fish head becomes soft;

12. Add sugar, oyster sauce, monosodium glutamate and refined salt, simmer until fragrant, pick up the fish head and place it on a plate, sprinkle pepper on it Above;

13. Heat a wok over high heat, add oil, add cabbage, add a little salt and stir-fry until cooked, serve on a plate, drain off the water;

14. Stir-fry Put the pot back on the stove, add oil, add the drained cabbage, use wet starch to thin it and thicken it, take it out and place it around the fish head;

15. Pour the original juice from the casserole into the wok , add soy sauce, use wet starch to thin and thicken, finally add sesame oil and vegetable oil and mix well, pour it on the fish head and serve. Tips for making large suburban fish heads: 1. Due to the deep-frying process, 2000 grams of vegetable oil need to be prepared;

2. When the original soup is boiling slightly, slowly and evenly push in the gravy liquid. Prevent starch from clumping, and because the starch is fully gelatinized, the juice will be bright and thick.

Tips - food conflicts:

Starch (bava beans): Broad beans should not be eaten together with snails.