Pig's foot skin with pickled beans
Ingredients: 650 grams of pork knuckle 50 grams of Hunan flavored pickled beans 50 grams of beauty pepper rings Millet pepper rings, coriander stalks, ginger slices, green onion 10 grams each 30 grams of minced pepper sauce Oyster sauce, spicy fresh sauce, chicken powder, monosodium glutamate, sesame oil, salad oil each appropriate amount
Method:
1: After the pig's feet are cleaned and the large bones are removed, put them into a pot of boiling water and boil thoroughly, fish them out and rinse them, and then put them in a pressure cooker for use.
2: Heat the salad oil in the pot, add ginger slices and green onion and stir-fry until fragrant, stir-fry the pepper sauce and boil with water, then pour into the pressure cooker. Heat the pressure cooker for 5 minutes, then remove the skin of the pig's feet after steaming, then cut into slices and set aside.
3, put salad oil in the pot to heat, put in the beauty pepper ring and millet pepper ring first stir-fry, and then add pork knuckle skin, Xiang flavor bean carob and coriander stalks, stir-fry at the same time add oyster sauce, spicy fresh sauce, chicken powder and MSG seasoning, when the pot is drizzled with sesame oil.
Cook whole pigs at home
The whole pork roasted here is taken from different parts of the pig's body and cooked together into a dish.
make:
1, the pig's trotters, pork intestines, pork belly, pork ribs, pork hearts and pork belly are cleaned separately, into the pot of water, fished out and chopped into pieces, and then put in a pressure cooker with ginger shallots, braised soy sauce, oyster sauce, cooking wine and water, pressed on the heat until seven or eight minutes, poured out to cool.
2, put salad oil in the pot to heat, first put the ginger slices and garlic slices simmering, and then pour in shiitake mushrooms, green shoots and pressed raw materials together to cook, add salt, oyster sauce, monosodium glutamate and chicken essence to taste, and when the sauce is strong, put in the red pepper pieces to continue stir-frying, and finally out of the pot into the hot pot on the table.
Sichuan fish sauce fried foie gras
This dish is very cleverly designed - foie gras can not only be made with black pepper and red wine, but also can be made into a Sichuan-style fish flavor. Fried foie gras poured Sichuan cuisine special sauce - fish sauce, in addition to two raw egg yolk dipped in, one dish two eat, the taste is unique.
raw materials
Ingredients: Imported French foie gras 200 g, raw egg yolks 2 pcs.
Seasoning: 20 grams of green onion oil, 15 grams of minced pickled pepper, 10 grams of minced ginger, 5 grams of green onion and minced garlic, 10 grams of sugar and vinegar, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken powder, 2 grams of pepper.
Production steps
1, the whole piece of foie gras soaked in pure milk for 10 hours (soaked in the blood and fishy smell of foie gras), change the knife to a 0.5 cm thick slice, evenly pat the corn starch and tempura powder (in advance, the two are mixed in a ratio of 1:2, tempura powder taste fluffy, corn starch has a certain stickiness, the two are mixed and used better).
2: Heat the frying pan with shallot oil, pat the floured foie gras over medium heat and fry quickly until golden brown on both sides, starch solidified and crispy, remove and plate.
3: Heat the oil under the pan, stir-fry the pepper, ginger, green onion and minced garlic until fragrant, add a little water, sugar, vinegar, salt, monosodium glutamate, chicken powder and pepper until thick, filter out the slag, hook the mustard, and pour it on the fried foie gras. Place two egg yolks in a spoon and serve with the foie gras.
Production key:
1. Do not shoot the foie gras in advance, otherwise the starch on the shoot will be diluted by the water of the foie gras itself, resulting in the exposed foie gras being fried out of the oil.
2, the standard fish flavor should be ginger aroma prominent, sour, sweet, salty and spicy, so the amount of ginger is slightly larger, vinegar, sugar is equivalent.