Original title: Carnivorist carnivals, here are your favorite foods, don't believe you don't drool
Food recommendation 1: sweet and sour ribs
Ingredients: pork ribs, green onion, ginger and garlic, star anise, peppercorns, vinegar, sugar, soy sauce, cooking wine, rock sugar, sesame seeds, salt, oil.
Method:
Method:
Method:
Method:
1. Stack the ribs into small sections, bring to a boil in a pot under cold water over high heat, skim off the foam, add green onion, ginger, garlic, star anise, peppercorns, vinegar and salt and mix well;
2. Turn to low heat and continue to simmer for one hour, drain the water, and then put out a bowl of rib soup for later use;
3. Heat the pot and pour oil, add an appropriate amount of white sugar to stir-fry the sugar color, add the ribs and fry until colored, pour in an appropriate amount of cooking wine, soy sauce and vinegar, and add a bowl of rib soup;
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4. Turn to low heat and continue to simmer for half an hour, add a little rock sugar to the juice over high heat, drizzle a little vinegar along the edge of the pot after the soup is dry, and finally sprinkle a little white sesame seeds to eat.
Food recommendation 2: Secret braised pork
Ingredients: pork belly, green onion and ginger, light soy sauce, dark soy sauce, sugar, rock sugar, cooking wine, star anise, peppercorns, cloves, nutmeg, fragrant leaves, dried ginger, dried chili.
1. Wash and cut the five flowers into small pieces, add an appropriate amount of green onion and ginger and cooking wine under cold water, boil over high heat to remove blood foam and fish out the cool water;
2. Put the pot and pour water again, add an appropriate amount of green onion and ginger, nutmeg, star anise, peppercorns, fragrant leaves, dried ginger, dried chili pepper, cooking wine, light soy sauce, white sugar, rock sugar, dark soy sauce and chili pepper, turn to low heat and simmer for two hours, and then collect the juice over high heat to get out of the pot.
Food recommendation 3: sour and spicy chicken gizzard
Ingredients: chicken gizzard, capers, green onion, ginger and garlic, cooking wine, pickled pepper, red pepper, sugar, light soy sauce, chicken essence, sesame oil, salt, oil.
1. Finely chop the pickled pepper and red pepper, finely chop the capers, green onion, ginger and garlic, wash and slice the chicken gizzard, add a little cooking wine and marinate for 5 minutes;
2. Heat the pan and pour oil, add chicken gizzard and stir-fry for half a minute until it changes color;
3. Heat another pot and pour oil, add green onion, ginger, minced garlic and crushed pickled pepper and red pepper to stir-fry for aroma, pour in capers and stir-fry a few rounds;
4. Add the chicken gizzard and stir-fry a few times, add an appropriate amount of light soy sauce, chicken essence and salt and stir-fry evenly, add a little sugar, sesame oil and minced green onion and stir-fry well.
Food recommendation 4: Cold beef
Ingredients: beef, green and red pepper, green onion and ginger, tempeh paste, star anise, Sichuan peppercorns, tangerine peel, oyster sauce, sesame oil, coriander, salt.
1. Wash the beef, sit in a pot and boil water, put in the beef and blanch to remove the blood water, skim off the foam and wash it;
2. Re-sit the pot and fill it with water, add beef, add an appropriate amount of green onion, ginger, star anise, peppercorns and tangerine peel and boil over high heat, turn to low heat and simmer for an hour until cooked through;
3. Do not take it out after closing, let the beef cool in the original soup and then take out the slices;
4. Add a little shredded green onion and ginger, coriander segments, minced garlic, tempeh paste, oyster sauce and sesame oil and mix well, and finally sprinkle with a little green and red pepper shreds and mix well and serve.
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