Spicy shredded meat
Ingredients: 3 cloves of garlic, 40 grams of coriander, 1 green onion, 300 grams of pork, 20 grams of starch, edible oil, 2 grams of salt, 2 grams of pepper, 15 grams of chili noodles.
Directions: Wash and cut the pork into strips, peel and wash the garlic into slices, wash and cut the parsley into segments, and cut the green onion into flowers and set aside. Put the pork in a bowl, add the starch and stir well.
Heat the oil and fry it over medium heat until the surface is golden brown, then set aside the oil. Heat the oil in the pan to 80%, pour in the pork and fry until the surface is browned, then put out the oil control and set aside.
Leave the oil in the pot, after the oil is hot, pour in garlic and green onion and stir-fry over high heat to bring out the aroma, pour in shredded pork, salt, pepper, chicken essence, chili noodles and stir-fry evenly, pour in coriander and stir-fry evenly, turn off the heat and put it on the plate to eat.
Burn the ribs
Ingredients: 750 g of pork ribs, 1 piece of ginger, 30 pieces of garlic, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of sugar.
Directions: Wash and cut the ribs into sections and place them in a basin, add cooking wine, soy sauce, oyster sauce, soy sauce and sugar, stir well, marinate for 2 hours and set aside. Wash and cut ginger into slices, peel garlic and wash and set aside.
Heat the oil in a pot, then pour in ginger garlic and marinated ribs, pour in the soup of the marinated ribs, cover the pot and bring to a boil over high heat, turn to low heat and simmer for 20 minutes. Add the green onion and stir-fry well, turn off the heat and serve.
Spicy eel
Ingredients: 300 grams of eel, 5 dried chili peppers, 1 spoon of cumin, 1 spoon of white sesame seeds, 1 spoon of starch, 1 spoon of salt, 1 spoon of cooking wine, salad oil to taste.
Directions: Peel and wash the eels and put them in a basin, add salt and cooking wine and mix well and marinate for 30 minutes. Remove and stir in starch to set aside.
Stir in a bowl of chopped chili peppers, cumin powder, salt and white sesame seeds and set aside. Heat the oil in a frying pan, pour in the eel and fry until the surface is golden brown, add the seasoned sauce and stir-fry evenly, turn off the heat and put it on the plate.
Burn fat intestines
Ingredients: 600 grams of fatty sausage, 1/2 onion, 3 screw peppers, 2 chives, 2 spoons of cooking wine, 5 grams of corn starch, 20 ml of white wine, 2 spoons of green peppercorns, 20 grams of garlic, 30 grams of bean paste, 20 ml of steamed fish soy sauce, 2 grams of salt, 1 spoonful of original fresh flavor, edible oil.
Directions: Put the large intestine in a basin, add corn starch, highly white wine and stir well, rub repeatedly for 5 minutes, rinse clean and control the water and put it in the pot. Bring to a boil over high heat with cooking wine, water and peppercorns, turn to medium heat and cook for 30 minutes.
Wash and cut green peppers into pieces, wash and cut onions into pieces, cut green onions into sections, peel and wash garlic and crush for later. Fish out the boiled pork intestines and cut them into sections.
Heat the oil in a pan, then add garlic and green onion and stir-fry until fragrant, then add fat sausage and stir-fry until the surface is browned. Pour in the bean paste and stir-fry the red oil. Add cooking wine and stir-fry for a while.
Bring water and steamed fish soy sauce to a boil over high heat, turn to medium heat and simmer for 10 minutes. Open the lid to collect the soup, add green peppers and onions and stir-fry, add salt and original flavor and green onions and stir-fry evenly, turn off the heat and put on the plate to eat.
All pictures in this article are from the Internet If there is any infringement, please contact the author to delete