Materials:

300g of pork leg with skin (I used pork belly), 50g of green garlic (called garlic sprout in Chengdu), 25g of oil, sweet noodle sauce 10g, soy sauce 10g (red soy sauce is the best), cooking wine 10g, 5g of sugar and Pixian watercress 65438+.

Exercise:

1. Wash the pork leg, put a proper amount of water, ginger slices and shallots in the pot, add the meat and cook until it is just cooked (about 10 minute, you can poke through the meat with chopsticks), pick it up, soak it in cold water and drain it.

2. Cut the meat into chunks about 4 cm wide.

3. Chop watercress and lobster sauce.

4, chopped green garlic, cut into sections

5. Heat the wok, drain the oil, and stir-fry the meat slices until the meat slices roll slightly.

6. Under the bean paste

7. Add lobster sauce, sweet noodle sauce, soy sauce and sugar.

8. Add green garlic and fry until it is broken.

Black bean squid

Fresh squid is peeled off, washed with salt and starch, and then starched by controlling moisture.

Put oil in the pot. When it is 20% to 30% hot, put the squid with the best prize in it and pull it away with chopsticks. You can take out more than a dozen rolls and scald the broccoli with water.

Add a little more oil to the pot, add onion, ginger, garlic, lobster sauce or chopped lobster sauce, stir-fry, pour squid and broccoli, pour cooking wine, add some boiling water or broth, add salt, monosodium glutamate, sugar and pepper, cook for a while, thicken and pour some sesame oil, and it will be fine.

Small fried meat

material

Pork belly 400g, pepper100g, star anise 4 pieces.

Seasoning:

Soy sauce, cooking wine, sugar and salt.

Exercise:

1. Boil pork belly for about 10 minutes, and it is half-cooked;

2, take out to cool, slice:

3. Slice the pepper obliquely and chop the lobster sauce:

4. Heat the wok, stir-fry the pepper until the surface turns white, and take it out for later use;

5. Heat the wok, add the right amount of oil, add the sliced meat and stir-fry to get oil:

6. Add lobster sauce, star anise, soy sauce and cooking wine and stir fry:

7. Add pepper and stir fry for a while. Season with salt and sugar.

Pork chop with bean sauce

Raw materials:

Chop garlic and lobster sauce.

Exercise:

Just soak the ribs in water, wash them and cut them into pieces.

Garlic chopping

Chopped fermented beans

Add seasoning, salt, oil, soy sauce, sugar, corn flour, garlic and soy sauce, and stir well.

Steam in the pot, and the pressure cooker 10 ~ 15 minutes will be ok.

Steamed scallops with garlic and black bean sauce

Materials:

4-5 chilled scallops, 2 tsps of lobster sauce, garlic 1 head, appropriate amount of vermicelli, oyster sauce 1 tsp, sugar 1 tsp, and a little chicken essence.

Exercise:

1. Soak the vermicelli in warm water for later use, carefully remove the meat from the scallops, and clean the scallops with a toothbrush;

2, the garlic flavor should be slightly stronger, so that it can be deodorized after steaming, which is very fragrant, but the specific dosage can be adjusted according to your own preferences.

Garlic doesn't need to be smashed into small pieces, but it is small and fragrant in the oil pan with lobster sauce;

3. After the lobster sauce and garlic are fragrant, add the oil and take it out. Add sugar 1 spoon oyster sauce 1 spoon chicken essence and mix well to make garlic-flavored fermented soybean oil juice.

4. Drain the washed scallops. Take a proper amount of vermicelli and wrap it on two fingers to form a small circle. Put it on a scallop and add a spoonful of garlic soy sauce.

5. Put scallop meat on the vermicelli, then pour a little sauce on it, put it on the steamer, boil it and steam it in the pot.

Steamed pork belly with green vegetables

Materials:

Pork belly with skin 1, plum vegetable 1, lobster sauce 1, red fermented bean curd 1, star anise 2, ginger 5, garlic 5, white sugar L, cooking wine L, black soy sauce L, and appropriate amount of soy sauce.

Exercise:

1. Soak the dried vegetables in clean water and wash them several times. Drain and cut into pieces.

2. Wash the pork, cook it with star anise in clear water until it is just cooked, and take it out (about 10 minute). Coat the pigskin with black soy sauce while it is hot.

3. Grind Douchi, garlic and fermented bean curd into a paste and put it in a bowl, then add cooking wine, sugar, ginger and soy sauce, and mix well to make a sauce for later use.

4. Pour more oil into the wok and heat it for 7 minutes. Then put the skin into the pot, cover the pot and fry for a few minutes. Turn the meat over so as not to burn the skin. Take out the fried meat, cool it and cut it into thick slices.

5. Spread the skin of the sliced meat around the big bowl, pour some prepared sauce on the sliced meat, and then add the dried vegetables.

Press some by hand, and then pour in the remaining sauce.

6. Put the bowl full of meat into a steamer and steam for 35 minutes, then filter out the soup from the plate for later use, and buckle the plate upside down into the plate.

7. Mix the raw flour into powder, pour the filtered soup into the pot, then pour the powder into the pot, heat it, and pour the hook into the braised pork.

Steamed fish with black bean sauce

Raw materials:

One Wuchang fish (400g), one tablespoon of lobster sauce, one tablespoon of shredded ginger, one tablespoon of shredded red pepper and one tablespoon of shredded onion.

Seasoning:

A little pepper, a tablespoon of oyster sauce, a little salt and a little cooking wine.

Exercise:

1. Wash and dry the fish first, then put a little salt and cooking wine on the fish, and pepper 15 minutes to taste.

2. Put lobster sauce and shredded ginger in the fish belly.

3. Put shredded red pepper and onion on the fish and pour in oyster sauce.

4. Put it in a special steamer for microwave oven, and it will be cooked in 6 minutes.

Black bean eggplant

Raw materials:

Appropriate amount of minced eggplant, minced garlic, Jiang Mo, a little chopped green onion, beef hot sauce (which contains a lot of lobster sauce), salt, chicken essence, cooking wine, soy sauce, vinegar and sugar.

Steps:

1, cut the eggplant into long strips and soak it in salt water for ten minutes. You will find that the water turns black, so the bitter taste of the eggplant is removed, and it can also prevent the eggplant from absorbing too much oil.

2. Heat the oil in the pot, pour the eggplant into the oil, and remove it after cooking.

3, put oil in the pot, add onion, ginger, garlic, dried pepper and stir fry, add beef sauce and stir fry.

4. Add salt, chicken essence, cooking wine, soy sauce, vinegar and sugar, and add oil eggplant.

5. Finally, thicken with a little starch water. I don't like thick juice.

Stir-fried diced lotus root with asparagus and black beans

Materials:

A handful of asparagus, 1 lotus root, 2 tablespoons Laoganma lobster sauce, 6 millet peppers, 3 cloves of garlic and 1 a handful of peppers.

Exercise:

1. Cut the lotus root, scrape off the skin with a knife, and then cut it into cubes for later use; Asparagus is also cut into pieces after removing the older part of the root, and the asparagus tip is left half a finger long; Chop the millet pepper and garlic into minced garlic.

2. Pour the right amount of oil into the wok and heat it. After the oil is heated, add the pepper and boil it. Take out the pepper and throw it away. Then add chopped pepper and garlic and saute.

3. Stir-fry seasoning, then add diced lotus root and stir fry 1 min, add asparagus and stir fry for half a minute, then add Laoganma Douchi and stir fry evenly, and finally add a little salt and monosodium glutamate.