Ginger (that is, Kaempferia galanga) is generally used as a spice and together with other spices. However, ginger is often used alone in Cantonese cuisine, such as sliced chicken with ginger, to highlight its unique fresh flavor. Stir-frying fresh galangal with other meat materials can highlight the fragrance of galangal, which is also a common method in Cantonese cuisine.

Practice steps:

1, after cleaning the pork belly, put it into the second soup pot, add salt, ginger slices, onion knots, fresh ginger and white pepper, simmer for about 2.5 hours, and when the pork belly is cooked, take it out and cut it into strips.

2. Put the dried onion and ginger pieces in a hot oil pan and fry them slightly. Remove them for later use.

3. Heat a little salad oil in the pot, stir-fry fresh ginger slices, stir-fry green and red pepper strips and cooked pork tripe strips, cook Huadiao wine, and add some soup. After adding salt, chicken juice and soy sauce, naturally dry the soup with medium heat, then put the fried dried onion and ginger pieces at the bottom of the hot pot and pour the fried pork tripe strips.

Second, stir-fry winter melon pigs

How to make small fried meat tender? The secret is a spoonful of lard. When frying, the amount of oil is large, and the meat slices are soaked in it, which can not only stir-fry the oil quickly, but also keep the original flavor and tenderness of the meat. When the sliced meat is about to mature, it is necessary to pour out the oil in the pot before seasoning, so that the dish is more refreshing and beautiful.

Rising knowledge: You Zhu, a wax gourd, is known as an oil gourd and a thin-boned pig. It is known as "the body of wax gourd, the ass of mule and the hoof of muntjac". Its size is small, and each one weighs only 50-60 kilograms in adulthood. It grows up in mountainous areas and feeds on corn, rice bran and banana stalks. Its fur is pure black, its skin is thin, its meat is tender, its fragrance is stronger, and its entrance is sweet.

Practice steps:

1, choose pork hind leg meat with the fat/lean ratio of 1: 1, change the knife into pieces, put it in a bucket, add appropriate amount of soy sauce, soy sauce, chicken essence, sugar and white pepper, mix well and marinate for 5 minutes.

2. Add 70 grams of lard to the pot and heat it to 50%. Add dried red pepper segments 15 grams to fry, and add 200 grams of hind leg meat to stir-fry for 30 seconds.

3. When the sliced meat is half cooked, remove the grease from the pan, leaving only peppers and sliced meat in the pan. At this time, put 50 grams of chives, add 5 grams of soy sauce, 3 grams of chicken juice and 2 grams of white pepper, turn them evenly over high fire, and take the pan and put them on the plate.

Third, scrambled eggs with tomatoes

Ingredients: 3 eggs, 200g tomatoes, 1 tablespoon tomato sauce, 4 tablespoons vegetable oil, 2 drops white wine, 1 tablespoon minced garlic, appropriate amount of salt, and sugar 1/2 tablespoons.

Practice steps:

1, wash the tomatoes, blanch them with boiling water, peel and pedicel them, and cut them into pieces for later use.

2. Beat the eggs into a bowl, add salt, add a little water (about one tablespoon) and two drops of white wine, and fully beat them with chopsticks for later use.

3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in the wok and fry until the eggs swell, then use a spatula to break them up and shovel them out for use.

4. Heat a tablespoon of oil, saute ginger slices and garlic slices, stir-fry tomatoes to get soup, add some tomato sauce (add color and flavor), add salt and sugar, and pour in eggs and stir-fry evenly.

5. Add chopped garlic before cooking (when frying this dish, it should be quick).

Fourth, sauteed beef with onion

Ingredients: beef tenderloin 350g, onion 1 root, carrot half root, salt 3g, soy sauce 30ml, vinegar15ml, ginger 8g, garlic 4 cloves, dried pepper 12, starch 8g, yellow wine 30ml, and appropriate amount of vegetable oil.

Practice steps:

1. After the beef is cut into strips, soak it in clear water for 2 hours, drain it, and marinate it with vinegar, starch and a little yellow wine for 30 minutes.

2. Wash the green onions, cut them from the middle and cut them into large pieces. Wash the carrots, peel them and cut them into pieces.

3. After the wok is heated, add oil, stir-fry ginger slices, garlic and dried peppers.

4. Add one-third of green onions and carrots and stir-fry until the carrots are Microsoft.

5. Add beef, add yellow wine and soy sauce and stir fry.

6. Finally, add the remaining green onions, stir fry, and season with salt.