Dry sauté pork belly
Ingredients: pork belly, chili pepper, onion, ginger and garlic, salt, sugar, soy sauce, soy sauce, cooking wine
method:
1: Cut the pork belly into slices, remove the seeds from the peppers, and cut them diagonally into long strips
2: Heat the oil in the pot, put the cut pork belly in the oil and sauté the oil, add the green onion, ginger and garlic and stir-fry
3. After the meat slices are micro-rolled, put the soy sauce and cooking wine
4: Remove the pepper from the pan, continue to stir-fry for a few minutes, add salt and you can get out of the pan.
Yellow braised fish pieces
Ingredients: 1 grass carp, 5 slices of ginger, 3 shallots, 6 cloves of garlic, 4 red peppers, 1 spoon of bean paste, 2 spoons of light soy sauce, 1/2 bowl of rice wine, 1 tablespoon of salt, 1/2 tablespoon of chicken essence, 1/2 spoon of sugar, 4 grams of pepper powder, 1/2 spoon of pepper powder, 2 spoons of sweet potato powder, egg liquid to taste.
1. Clean up and wash the grass carp. Cut into pieces and place in a bowl, add salt, chicken essence, rice wine, pepper and peppercorns and stir well. Add sweet potato flour and egg mixture and stir well, marinate for 30 minutes and set aside. Wash and cut the green onion into segments, shred the ginger, peel the garlic and wash and cut into minced pieces, and wash and cut the dried chili peppers into sections for later. Chop the bean paste and set aside.
2: Heat the oil, pour the marinated fish pieces over medium heat to fry the surface of the golden brown, and remove the oil control and set aside. Leave the oil in the pan, heat the oil and add the watercress sauce, green onion, ginger, garlic and red pepper and stir-fry well.
3: Add rice wine to a boil over high heat, pour in salt, chicken essence, sugar, soy sauce and fish cubes and simmer for 30 minutes, open the lid to collect the soup, turn off the heat and put on the plate and sprinkle the green onion to eat.
Sweet and sour steaks
Ingredients: Pork chops (chopped cubes) 850g, green onion 60g, ginger 35g, 4 cloves of garlic, 2 large ingredients, 40ml of light soy sauce, 40ml of aged vinegar, 10ml of dark soy sauce, 15ml of cooking wine, 40g of rock sugar, chopped chives (for decoration) to taste
method
1. Prepare all raw materials. Mix together the soy sauce, aged vinegar, and the soy sauce.
2, a small row of washing, and then with a kitchen towel to dry, must be dried, otherwise when fried, not only will not be colored, but also because of the water and oil encounter caused by burns.
3: Heat a pan over medium heat, put a little cooking oil in a non-stick pan, fry the ribs flat, and keep the heat low.
4: Fry one side, turn it over and continue until both sides appear golden brown. Drain the oil and set aside. Do not throw away the drained oil, use it later.
5, my non-stick pan is too flat, not suitable for stew, so change a deeper pot, your non-stick pan if it is deep enough, you do not have to change the pot. With a portion of the remaining oil from the freshly fried pork ribs, heat the pan and stir-fry the shallots, ginger, garlic and garlic until fragrant.
6: Add the fried steaks and stir-fry a few times. Pour in warm water, and the amount of water is just not more than a small row.
7: Pour in the mixed seasoning. Add the rock sugar. Bring the broth to a boil over high heat.
8: Bring to a boil and turn to medium-low heat, cover and simmer for 1 hour. Once out of the pan, sprinkle with shallots and garnish
Stir-fry the large intestine
1. Wash the large intestine and cook it in a pressure cooker until cooked, drain and cut into sections
2. Wash and cut green and red peppers Garlic sprouts Celery wash and cut into sections for later
3. Cut the ginger into strips and crush the garlic
4. Heat the oil and sauté the ginger and garlic until fragrant
5. Pour in the large intestine and stir-fry to bring out the aroma
6. Pour in the soy sauce cooking wine and stir-fry evenly
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