Red wine elbow
Ingredients:
1 pork hind leg elbow.
Accessories:
100 grams of cherries.
Ingredients:
20 grams of green onion and ginger, 1 star anise.
Seasoning:
50 grams of steamed soy sauce, 20 grams of Japanese sauce, 10 grams of dark soy sauce, 80 grams of sugar, 200 ml of port liqueur, 600 ml of beer, 5 grams of salt, 50 ml of rice wine.
Cooking steps:
1. Wash the pork knuckle, add boiling water to the rice wine and blanch it together, remove it and set aside;
2. After adding green onions, ginger and star anise to the pot and stir-frying until fragrant, add the blanched pork knuckle, add the pitted cherries, then add seasonings, and finally add an appropriate amount of water to cover the pork knuckle;
3. Cover and simmer for two hours, remove the pork bones and set aside;
4. After the soup is filtered, the juice is thickened over high heat (an appropriate amount of hot oil can be added to increase emulsification);
5. Finally, pour the thick sauce over the pork knuckle and put it on a plate.
Hexiang small yellow croaker
Make:
1. After the small yellow croaker is cleaned, put it in a pot, add green onion and ginger, pepper, cooking wine, salt and monosodium glutamate to marinate into the flavor, and then put it in a hot oil pan, and fry it until the fish is crispy and golden brown, take it out and set aside;
2. Heat the salad oil in a clean pot, add minced ginger, minced garlic, minced onion, green pepper rings, dried Erjingtiao chili pepper and dried Sichuan pepper and stir-fry until fragrant;
3. Add salt, monosodium glutamate, chicken essence, spicy sauce, tempeh and a little water, and wait until the small yellow croaker is put in to drain the soup;
4. Pour in a little pepper oil and sesame oil and put it on a plate, and finally sprinkle with minced celery, minced green garlic and a little sesame seeds.
Crispy belly tip with red oil
Ingredient:
Pork belly tip, cucumber, cooked white sesame seeds, red oil, pepper oil, peanut butter, sugar, chicken essence, broth, soy sauce.
Steps:
1. Remove the mucus from the tip of the pork belly, add green onion, ginger and white wine and scrub it for later use.
2. Add a little base flavor and green onion and ginger water and steam for an hour, take it out and quickly soak it in ice water, and change the tip of the belly into thick slices for later use.
3. Mix all the seasonings well, heat the broth and cooked white sesame seeds to make juice for later use.
4. Cut the cucumber into the bottom of the mat, put the cut belly tip on the cucumber, pour in the juice, and garnish with shredded red pepper on the plate.