Pork knuckle
Pork knuckle, thick skin and tendons, heavy gelatin, lean meat, cooked with skin, soft and fragrant, fat but not greasy.
Raw materials:
Ingredients:
500 grams of pork knuckle.
Accessories:
50 grams of rapeseed oil, 15 grams of green and red pepper rings, 8 grams of minced sprouts, 7 grams of chopped green onions, and 1000 grams of brine.
Method:
1. After the pork knuckle is cleaned, put it into a brine pot made of green onion and ginger, star anise, kaempfer, cinnamon, bay leaves, cumin, tangerine peel, salt, monosodium glutamate, pepper, cooking wine, soybean soy sauce and fresh soup, and marinate it.
2. Put the marinated pork knuckle into a hot vegetable oil pan, fry it until the surface is golden brown, remove the bones, cut it into slices and put it on a plate. Put a little oil in the clean pot, first fry the green and red pepper rings and minced sprouts until fragrant, sprinkle in the chopped green onion and stir evenly, scoop the top of the pork knuckle slices from the pot, and it is ready.
Grandma's brisket
Raw material:
300 grams of fresh beef brisket, 60 grams of white chili, 50 grams of red pepper, 5 grams of bay leaves, 5 grams of star anise, 10 grams of minced ginger, 30 grams of chives, 10 grams of cumin, 10 grams of Sichuan pepper.
Seasoning:
100 grams of salad oil, 5 grams of salt, 20 grams of chicken juice, 20 grams of spicy fresh sauce, 10 grams of Maggi fresh and spicy sauce, 10 grams of Haitian steamed fish drum oil, 2000 grams of broth.
Production:
1. Change the brisket to a small strip of 3 cm wide and 5 cm long;
2. Set aside the beef brisket in water and the white pepper in oil;
3. Mix the broth, star anise, Sichuan pepper, chicken juice and spicy fresh juice into braised soup, simmer over low heat for 1 hour, and select and set aside;
4. Drain out the wide oil in the pot, leave the bottom oil into cumin, Sichuan pepper, and minced ginger and stir-fry until fragrant, add beef brisket, red pepper and white pepper and stir-fry, add green onion and put it on a plate.
Casserole catfish
Peculiarity:
The fish is tender and fragrant, and the fragrance is overflowing.
Raw material:
1 catfish (weighing about 1 kg).
Seasoning:
Ingredient A (5 grams of green and red pepper rice, minced coriander, 45 grams of oyster sauce, 3 grams of minced tangerine peel, 2 grams of salt, 6 grams of monosodium glutamate, 5 grams of chicken juice, 3 grams of sugar, 2 grams of dark soy sauce, 6 grams of Yangjiang tempeh), Ingredient B (10 grams of ginger and green onions, 150 grams of celery, 200 grams of garlic, 30 grams of green pepper slices, 5 grams of coriander), 15 grams of sesame oil, 8 grams of wet starch, 300 grams of beer, 20 grams of salad oil, 5 grams of coriander, 3 grams of pepper.
Directions:
1. Slaughter and cure the catfish, blanch it in warm water at 70 °C for about 1 minute, wash off the mucus on the body, remove the head and tail, cut it into 1 cm thick slices with a top knife, put it in a basin, add beer and pepper to marinate for about 30 minutes, control the beer, add material A and wet starch and mix well, marinate for about 1 hour.
2. Put the casserole on the heat, add salad oil to heat, fry the garlic until golden brown, then add the B ingredient and fry until fragrant, remove from the heat, put the marinated catfish fillets neatly on the vegetable section, cover the lid, simmer on the heat for about 5 minutes, remove from the heat, pour sesame oil, and sprinkle coriander.
The essential:
1. The earthy smell of catfish is very strong, and the main purpose of marinating it with beer is to get rid of the earthy smell.
2. Stir-fry the garlic until golden brown and fragrant.
3. The cooking time should be just right, not too long.