The first course: potato roast meat bones
Ingredients and ingredients: pork neck bone, potatoes, soybean sauce, Pixian bean paste, ginger garlic, dried chili peppers, fragrant leaves, star anise
Procedure steps:
1. Put the pork neck bone in cold water, add green onion, ginger and cooking wine, blanch the water and wash it, drain the water.
2. Pour an appropriate amount of oil into the pot, put a little rock sugar to boil the sugar color, the sugar begins to melt, brown bubbles, down into the meat bones and stir-fry.
3. Put Pixian bean paste, soybean sauce, ginger garlic, fragrant leaf star anise, and fry out the aroma.
4. Add water, the amount of water covers the meat bones. Season with salt and soy sauce.
5. Bring to a boil over high heat, reduce heat and simmer for 40 minutes.
6. Remove the potato cubes and simmer for another 15 minutes.
Second course: meat foam celery
Ingredients and ingredients: pork filling, white celery, a pinch of pickled pepper, dried chili peppers, minced garlic
1. Add salt, soy sauce, white pepper, minced ginger and water starch to the minced meat, grasp and marinate for 15 minutes.
2. Finely chop the celery.
3. Stir-fry the pepper, dried chili pepper and minced garlic under the oil heat, stir-fry the meat filling.
4. Stir-fry the meat filling and change color, and stir-fry under the celery crushed.
5. Season with a pinch of salt and light soy sauce and stir-fry evenly.
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The third course: stir-fried lettuce
Ingredients and ingredients: lettuce, minced garlic, oyster sauce
1. Heat the oil in a pan and sauté the minced garlic until fragrant.
2. Add lettuce and stir-fry quickly, season with salt and oyster sauce, and stir-fry evenly.
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