<h1 class="pgc-h-arrow-right" data-track="1" > material</h1>
Ingredients: 500g of marine fish;
Accessories: balsamic vinegar, sugar, salt, cooking wine, pepper, vegetable oil, sesame oil, garlic, ginger, green onion
<h1 class="pgc-h-arrow-right" data-track="3" > sweet and sour fish</h1>
1 Sea fish washed and marinated with a little salt and pepper for a while.
2 Use balsamic white sugar with a little salt cooking wine to make the juice for later.
3 Pots with one or two times more vegetable oil than usual stir-fry, put the fish in the pan and fry over high heat.
4 Fry until golden brown on both sides and set aside.
5 Pour out the oil in the pan and only a little add ginger garlic and sauté until fragrant.
6 Pour the sweet and sour sauce into the pot and bring to a boil.
7 Put the fried fish in the pan and cover the pan over medium heat and simmer. (During the period, the fish should be turned over and transferred to the fish to fully absorb the juice)
8 Finally, add the green onion and stir-fry evenly (be careful not to break the fish), add a little pepper and sesame seeds and turn off the heat and serve.
<h1 class="pgc-h-arrow-right" data-track="12" > tips</h1>
The sauce is made according to personal taste, and if you like sour, you can put more vinegar.
To prepare the sesame balls:
1. Preparation of ingredients
2. Boiling water to bubble white sugar (the amount of sugar depends on their own acceptance), when the sugar water is warm, slowly add glutinous rice flour, stir while adding, and finally knead into a softer powder ball, cover with plastic wrap and let stand for half an hour
3. Wake up the good glutinous rice balls into a number of small portions, kneaded, put into a plate containing sesame seeds rolled wrapped in a layer of white sesame seeds, after wrapping, it is best to pick up and gently press with your hands, so that the sesame seeds are not easy to fall off during the production process.
4. Start the pot to open a small hot oil, do not need to be too hot, when the hand on the oil surface can feel a little bit of heat on it, this time put in the prepared sesame bulb embryo.
5. When the skin of the sesame ball is slightly fixed, the shovel should be gently flipped, and when it is slightly bulging, the sesame ball should be constantly flattened with a shovel. (Gently press, is to press flat, not to press broken)
6. After a while, the sesame balls will round up again. In this process, it is still necessary to remember to flip the ha, which is to make the sesame balls heat more evenly, and the sesame balls after the bulge are flattened again with a shovel
7. The sesame balls will also become round again and swell larger and larger. Repeat this 2 to 3 times, and the outer skin of the sesame ball becomes thin and golden, and even the hollow can be clearly seen. That's it
8. The fried sesame balls can be controlled by oil
<h1 class="pgc-h-arrow-right" data-track="16" > material</h1>
Ingredients: pig ears 1000g;
Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of shallot knots, 4 star anise, appropriate amount of fragrant leaves, appropriate amount of peel, 10 peppercorns, appropriate amount of licorice, appropriate amount of cooking wine, appropriate amount of rock sugar, appropriate amount of dark soy sauce, appropriate amount of soy sauce
<h1 class="pgc-h-arrow-right" data-track="18" > cold mix pig ears</h1>
1 Prepare the materials.
2 pig ears boiled in cold water,
3 Add an appropriate amount of cooking wine to remove fishy.
4 Cook until the wine tastes dissipate, scoop up and rinse off with clean water.
5 Put the brine in water, add soy sauce, soy sauce, rock sugar, salt to taste, bring to a boil and cook for half an hour on low heat. (How much seasoning you want to add depends on your taste)
6. Put the pig ears into the boil.
7 Bring to a boil and simmer for 10 minutes.
8 Soak for more than 3 hours.
9 slices of cool pig ears.
10. Sprinkle with green onions, drizzle with a little brine, drizzle with a little hot oil, sprinkle with sesame seeds and mix well to eat.
<h1 class="pgc-h-arrow-right" data-track="29" > tips</h1>
If the boiling time is too long and then soaked in the brine, the pig's ears will be very soft and rotten, and the taste is not good. The freshly cooked brine is hot, the pig's ears will be a little softer in it than when the heat is just turned off, the taste is just right, it is best to soak it overnight and then fish it up, so that it is more flavorful and fragrant.