600g of snakehead, 0/00g of sauerkraut/kloc-0, 25g of pickled pepper, 3g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 50g of cooking wine, 0g of broth10g, and 50g of cooked vegetable oil.
In the production process, the fish is cut into 3 parts on each side, the sauerkraut is drained and cut into filaments, the red pepper is soaked and chopped, and the ginger is soaked and diced; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute, then serve. Add vinegar to the pot.
Braised pork slices in brown sauce
Ingredients: two pieces of pork on the hind leg (below the hip tip, about 2KG per pig). Step 1.
PS: Of course, pork belly and butt tip can also be used as accessories: green garlic seedling seasoning: bean paste, douchi (black douchi and Pixian douban represented by Yongchuan douchi), cooking wine, sugar and monosodium glutamate. Cooking process:
1. Preliminary cooking treatment of meat: put the meat in cold water, boil the water in the pot with strong fire, then cook it with medium and small fire until it is cooked (just cooked), pick it up and put it on the meat for natural cooling. (Note: cook the meat should add a little onion, ginger, cooking wine and refined salt to remove fishy smell).
2. Treatment of green garlic seedlings: Mash the head (white part) of garlic seedlings (which is conducive to fragrance overflow), cut the white part into horse ears, and cut the green leaves into inches (about 3CM).
3. Knife shaping of meat: cut the meat into large pieces (generally about 8CM* length * 5CM* width * 0.2CM thick).
4. Return tank process:
4- 1. Put a little oil in the pot, add white meat, stir-fry until the fat is curly, and light the lamp.
How to do it (14 photo) (shovel the meat to the side of the pot. This is a lazy way! Ha ha! Actually, we should shovel out the meat first.
4-2. Add bean paste and sweet noodle paste, stir-fry and color (see red and bright oil color).
4-3. Stir-fry the green garlic (white part) first, then stir-fry the garlic leaves (green part) together.
4-4. Add a little lobster sauce (chopped), white sugar and monosodium glutamate to taste. (The salty taste can be added according to the specific salty degree or personal taste of the dishes at this time. )
5. Precautions:
5- 1: Cut the meat when it is cold, otherwise it will be fragile (if it is urgent, you can use tap water).
5-2: Try the salinity of watercress to determine the salt content.
5-3: The sweet noodle sauce is diluted with water at the ratio of 1: 2 before use.
5-4: Sweet noodle sauce and soy sauce play the role of color matching and fragrance enhancement, and the dosage is appropriate.
Maowangxue
Formula of raw materials: main ingredients: duck blood (white duck) (500g), soybean sprouts (150g) and auxiliary materials: eel (100g), pork (100g), ham sausage (150g) and yellow flower. Seasoning: green onion (50g), salt (3g), pepper (dried red tip) (15g), pepper (5g), cooking wine (10g), monosodium glutamate (10g) and vegetable oil (50g). The best Maoxuewang is improved by adding sea cucumber, hairy belly, eel meat, yellow throat slices and lunch slices.
Seasoning: pepper, pepper, etc.
working methods
Put pepper, pepper, bean paste, ginger, garlic and salad oil into a pot, stir-fry Maoxuewangxiang with low fire, and add the soup to boil.
Remove the residue, and then add seasonings such as monosodium glutamate, sugar and vinegar. Slice the main and auxiliary materials, change knives and splash water, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion. Heat salad oil, add pepper and pepper, pour out the fragrance and pour it on it quickly.