【Steamed fish】
Fee
1 freshwater fish Ginger to taste
Green onions to taste to taste
Half an onion cooking wine
Salt, soy sauce, sugar, vinegar, cooking oil Iron frame
method
Ingredient preparation
First, slice the green onions and ginger, then change the knife into shreds, and cut the spring onions into chopped green onions
Put the shredded ginger and green onion in a clean bowl and soak in water for 5 minutes
Split the onion in half, cut into onion rings and take it apart (watch out for spicy eyes)
Now start processing the fish, cut the fish and cut it along the loin a little deeper
Marinate the fish in green onion and ginger water for 5 minutes, taking care to turn it regularly
When marinating fish, we prepare seasonings appropriate amount of salt (a small amount), soy sauce, vinegar, sugar mixed and set aside
Bring the water in the pot to a boil, put it in an iron frame, arrange the chopsticks in a tic-tac-toe shape on the iron frame, then put the fish on the chopsticks and add an appropriate amount of cooking wine, cover and steam over high heat for 8~10 minutes
After 8 minutes, turn off the heat, add a small amount of cool water to the heavy edge, and remove the fish from both ends of the handheld chopsticks
Put the green onion, ginger and onion rings evenly on the fish, pour the seasoning you have previously adjusted over the fish, sit in a pot with oil, heat it (the oil begins to smoke) and pour evenly on the fish (be careful of scalding) and sprinkle with chopped green onion
【Cumin potato sausage】
Fee
1 potato 2 ham sausages
1 scoop ground cumin 1 tbsp paprika
1 tablespoon white sesame seeds A pinch of salt and pepper
1 spring onion
method
Earthen bean cutting
Cut the ham sausage into small pieces
A spoonful of sesame seeds
1 spoonful of green onion
1 scoop of cumin powder
Salt and pepper to taste
1 teaspoon of paprika
Bring water to a boil in a pot, boil the diced potatoes, cook for two minutes, remove the controlled dry water
Fry the diced potatoes in oil in oil for a while
Fry the ham sausages together
When the surface is golden brown, pour in the seasoning and stir-fry evenly
If you like burnt, fry it for a while
Turn off heat and plate
【Braised pork】
Fee
1.5 pounds of pork belly 6 rock sugar
1 green onion 5 slices ginger
2 star anise 2 fragrant leaves
1 piece of cinnamon (optional) 2 tablespoons cooking wine
2 tablespoons light soy sauce 1 tablespoon dark soy sauce
1 scoop salt 1 scoop sugar (or chicken essence).
A small amount of pepper
method
Prepare the ingredients
After the pot is hot, blanch the pork skin under the pork belly, so that the pork skin will taste more chewy. Change the pork belly to a knife and cut into 2 cm pieces of meat for later use.
Add a spoonful of cooking wine, boil 2 ginger slices over high heat, skim off the foam, cook for two minutes and then remove it.
Do not put oil in the pot, stir-fry the meat pieces over low heat and put the oil in a small bowl for later use. This step is the key to fat but not greasy!
Next, we fry the sugar color, a small amount of oil in the pan, low heat the whole time, put rock sugar, pay attention to the change: after the rock sugar melts, use a spatula to constantly stir in one direction, the color changes from clear to brown, and large bubbles become small bubbles. In this way, the sugar color is fried.
Immediately add the pork belly and stir-fry until each piece of meat is evenly stained with sugar.
Add spices and stir-fry until fragrant. Cook 1 scoop of exchange, 2 scoops of light soy sauce, 1 scoop of dark soy sauce. You can smell the meat right now!
Add a large bowl of boiling water, bring to a boil over high heat, cover and turn to low heat and simmer for 40 minutes.
When the time comes, add half a spoonful to 1 spoonful of salt, 1 spoonful of sugar or chicken essence according to personal taste. Pick out the spices. Continue to cover and simmer for 20 minutes.
Finally, the heat quickly stir-fry to collect the juice, and the color of the braised pork becomes more and more translucent and rosy!