Pork belly; Fans; Onions; Ginger; Zanthoxylum bungeanum; Illicium verum; Cooking wine; Old pumping; crystal sugar
working methods
Pork belly cut into large pieces
Slice onion, ginger, pepper and star anise for later use.
After the water in the pot is boiled, add the pork belly, skim the floating foam when the water is boiled again, take out the pork belly and wash the blood with warm water.
The oil in the pot is hot. Add the onion, ginger, pepper and star anise, and stir the pork belly evenly.
Add cooking wine, soy sauce and rock sugar and stir-fry until the color is the highest.
Pork belly with appropriate amount of warm water, just a little more water than braised pork. Boil the fire and simmer for an hour.
Wash the vermicelli clean and don't soak it soft, so that the vermicelli can absorb the taste of the soup better when it is in the pot.
Put the vermicelli into the pot, cover the pot, bring it to a boil with high fire, and continue to cook it with low fire 15 to 20 minutes until the vermicelli is soft and rotten.
Ingredients: Lentinus edodes120g, Crab-flavored mushrooms150g, Chinese cabbage150g, ginger, soy sauce, oyster sauce, sugar and salt.
Exercise:
1. Chinese cabbage is washed and broken into small pieces, mushrooms are cut into 2-3 petals, and ginger is cut into powder;
2. Heat oil in the pot, add Jiang Mo to saute, pour in mushrooms and crab-flavored mushrooms and stir fry with low fire to get the fragrance of mushrooms;
3. Add Chinese cabbage and stir-fry over high fire until the Chinese cabbage is cut;
4. Add soy sauce, oyster sauce, sugar and salt to taste and turn well.
material
4 bullfrogs; Half an onion; A handful of millet pepper; A pinch of pepper; 3 or 4 slices of ginger; 4 tablespoons of soy sauce; Half a teaspoon of sugar; 2 tablespoons of cooking wine; 2 teaspoons of salt; Appropriate amount of pepper
working methods
Peeling, cleaning and chopping bullfrog, pickling with salt, pepper and shredded ginger in advance 15-20 minutes. Cut the millet pepper into sections and slice the onion.
Heat the oil pan, add ginger and pepper and stir-fry until fragrant (small and medium fire, big pepper is easy to paste).
Immediately after cutting the fire, pour the bullfrog and stir-fry until it is medium-cooked. Add cooking wine, soy sauce, millet pepper and onion and stir-fry for two minutes. Pour a little more water and burn for 1 min.
Add sugar and stir well, then take out the pot.
Ingredients: pork belly, green pepper, green garlic, Pixian bean paste, lobster sauce, sugar, chicken essence and peanut oil.
Exercise:
Pork belly, you can also use the hindquarters of pigs, commonly known as the second knife meat. .
Put the meat in cold water, bring it to a boil, and cook it until it is just cooked (chopsticks can penetrate blood-tight water). When the meat is cool, cut it into thin slices.
Remove the oil pan and stir-fry the meat slices.
When the sliced meat is a little curly, stir-fry Pixian bean paste evenly.
Add chopped lobster sauce and stir-fry until fragrant.
Add green pepper and stir-fry until green.
Add green garlic and stir-fry until fragrant.
Add sugar and season with chicken essence.
material
200g of Pleurotus eryngii; Appropriate amount of broccoli; A little onion; A little ginger; A little garlic; Appropriate amount of oyster sauce; Old smoke a little; A little sugar; A little cooked white sesame; Appropriate amount of salt; A little chicken essence
working methods
Slice Pleurotus eryngii, break broccoli into small flowers, and chop onion, ginger and garlic.
Put water in the pot, add a little salt and vegetable oil, and blanch the broccoli after the water boils. Don't take too long, just 30 seconds.
Put oil in a hot pan, stir-fry half of onion, ginger and garlic, add broccoli, add salt, chicken essence and broth (or clear water), and take it out of the pan and plate it after 1 min.
Then put the oil in the pot. When the oil is hot, stir-fry the other half of onion, ginger and garlic, and stir-fry Pleurotus eryngii.
Add oyster sauce, soy sauce, white sugar and chicken essence, heat until the soup is thick, put it on broccoli and sprinkle with white sesame seeds for decoration.
material
Sauce-flavored lean meat, shredded ginger, green garlic, red pepper soy sauce.
working methods
Dried slices with sauce flavor, sliced lean meat, sliced and shredded, minced onion and garlic, shredded ginger and a little red pepper will do.
Heat the oil in the pot to 50% heat. Add shredded ginger and minced garlic and stir-fry until fragrant. Fried lean meat. Most lean meat changes color, that is, the sauce dries in the pot. Stir-fry in Aauto, stir-fry in soy sauce, add red pepper and continue to stir-fry in Aauto. Add a little water and turn the green garlic leaves evenly.
Add salt if it is not salty enough, and finally finish with monosodium glutamate.
Preparation of ingredients:
Fresh pork tripe, green pepper, red pepper, ginger, garlic, cooking oil, cooking wine, soy sauce, salt, flour, raw flour, soy sauce, chicken powder, pepper, stew.
Exercise:
1. Wash fresh pork belly, knead it with flour twice, knead it with salt twice, wash it, put it in a pot and cook it in cold water for 5 minutes, take it out and wash it, put it in an autoclave, add ginger slices, pepper, cooking wine and stew, press it for 15 minutes, and take it out and shred it.
2. Cut green pepper and red pepper into pieces, shred ginger, peel and mince garlic. When cooking oil is poured into the pot and heated to 50%, add ginger and garlic until fragrant, add pressed belly shreds and stir fry for a while, then add green pepper and red pepper and stir fry together.
3. Add salt, soy sauce, soy sauce, and pour some cooking wine from the pot. Stir-fry over high heat and add chicken powder to refresh. Take out the pot and put it on the plate.
material
600 grams of ribs; Half a purple onion; Half a green pepper; Half a red pepper; Salt10g; 5 grams of sugar; A garlic; A spoonful of cooking wine (10g); A spoonful of starch; Black pepper sauce is very big.
working methods
Wash the ribs with empty bloodletting first.
Use a spoonful of cooking wine (the amount of your ribs is less than a quarter), soy sauce, half a spoonful of sugar, 5 grams of salt, a little chicken essence and a little minced garlic (put more hard, don't cut too much), grab it and marinate it for about half an hour.
Steam on the pot until it is cooked at nine o'clock (that is, the surface is white and the bones are slightly bloodshot), and remove it for use.
Pick out the minced garlic from the ribs (do you know why you don't cut too much? Otherwise, the garlic will be burnt when frying in the next step, and it has a Hu flavor, and the steamed meat has a lot of soup. The garlic on the ribs will fall off if you rinse it in the soup. ) sprinkle with starch and grab well. I forgot to take pictures here. There is not much need to stick to every piece of meat.
Fry the ribs in hot oil (add more oil) until both sides are golden, and take them out for later use.
Start the pot again, add hot oil, add onion, green pepper and red pepper, stir-fry until the surface is slightly yellow, then stir-fry the ribs for a few times, then add black pepper sauce (or add sauce with your favorite taste at will, which tastes good) on low heat, stir-fry for a few times, and then plate. Full of color, smell and taste!
Ingredients: green beans, onions, garlic, dried peppers.
Exercise:
Remove the head and tail from the green beans, fold them into 4-5 cm pieces and wash them.
Prepare onions, garlic and dried peppers.
The pot is hot.
Dry-fry the green beans without oil until the water in the green beans is dry.
Put oil in the pan, add onion, garlic and pepper and stir fry, add cooking wine and light soy sauce.
Stir-fry the green beans until they are cut into pieces, and season with salt and chicken essence.
material
2 bullfrogs (about 2 kg); 1 potato, celery, lettuce and lotus root each (root); Coriander; Some red peppers (dry and fresh); Some pepper and fragrant leaves; Salt, sugar, white pepper, cooking wine, soy sauce; Flour and raw flour; Pixian bean paste (douchi); Some garlic and ginger
working methods
Wash bullfrog, cut into pieces, absorb water with kitchen paper, add salt, sugar, white pepper and cooking wine, mix well, and let stand in cold storage for 15 minutes;
Wash and drain all vegetables, slice, cut into pieces and cut into strips for later use;
Cut dried and fresh peppers into sections, squash garlic and slice ginger for later use;
Prepare flour and raw flour and mix them evenly according to the ratio of 1: 1;
Take out the oil pan with a little more oil, fry the bullfrog powder in the pan until it is completely golden, take it out and put it on oil-absorbing paper until it is completely fried for use;
In another clean oil pan, add garlic, ginger slices, dried peppers and prickly ash from 6: 00 to 7: 00, add potato slices and stir-fry until cooked at about 7: 00, add lotus root slices, lettuce, celery slices and fresh peppers, add fragrant leaves, and continue to stir-fry Pixian bean paste.
The vegetables are basically cooked, pour in the bullfrog pieces, add a little soy sauce and sugar and stir well. Cook for about two minutes, add chopped coriander and mix well.