Peach fat roast meat
method
1: Wash the peach fat, soak it in warm hot water to soften, drain it, peel off the skin, wash the pork belly, cut into pieces and set aside.
2: Heat the oil to 70%, add the meat pieces and fry slightly, then fry the soy sauce to color, put into the water slightly less than the meat, and bring to a boil over high heat.
3: Add shallots, ginger, salt and sugar, heat over low heat until the meat is cooked, add peach fat, switch to high heat and continue to burn for 5 minutes.
Sweet and sour pineapple
Ingredients: 1 pineapple, 50 grams of fungus, water starch, vegetable oil, salt, soy sauce.
method:
1: Soak and slice the fungus, peel and cut the pineapple into pieces.
2: Put the oil in the pot and stir-fry the pineapple and fungus.
3: Add an appropriate amount of water and cook for a while, add salt, soy sauce and stir-fry well, and use water starch to outline the water starch.
Preparation points: Pineapple soaked in light salt water, and then soaked in cool water, the taste will be better.
Stir-fried shrimp skin with garlic sprouts
material:
Garlic sprouts, shrimp skin, oil, oyster sauce
1. Wash and cut the garlic seedlings into segments, wash the shrimp skins and drain.
2. Add an appropriate amount of oil to the pot, after the oil is hot, add the shrimp skin and stir-fry on low heat.
3. Add the garlic seedlings and stir-fry until they are broken.
4. Add an appropriate amount of oyster sauce to taste and stir-fry well.
Fish head roe fish soaked hot pot
Ingredients: fish head, roe, fish bubbles, cooking wine, dried red pepper, soy sauce, salt to taste.
1. Sauté the fish head, roe and fish bubbles over high heat until they are five or six times ripe.
2. Add a variety of ingredients on top, put cooking wine, sharp red pepper, first simmer on high heat, and then simmer for about ten minutes over low heat.