Braised pork quail eggs - good luck
Ingredients: 500 grams of pork belly, 20 quail eggs, 3 slices of ginger, 1 green onion, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of water, appropriate amount of vegetable oil
Steps: Cook the quail eggs and remove the shells, cut the pork belly into cubes, blanch and remove the blood, and set aside.
Pour an appropriate amount of vegetable oil into the pot, add rock sugar after the oil is hot, and fry over low heat until it melts.
Add the pork belly cubes and stir-fry evenly so that the surface of the meat pieces is coated with a layer of sugar.
Add the ginger, green onions and cooking wine and continue to stir-fry.
Add dark soy sauce and light soy sauce and stir-fry evenly.
Add an appropriate amount of water, cover the meat surface, bring to a boil over high heat, then turn to low heat and simmer.
After simmering for about 40 minutes, add the quail eggs and season with salt.
Continue to simmer for 20 minutes until the soup thickens and the braised quail eggs are ready.
Spicy Chicken - Golden Rooster Dawn
Ingredients: chicken breast, dried chili, Sichuan pepper, green onion, ginger and garlic, soy sauce, cooking wine, salt, sugar, starch, cooking oil.
Steps: Cut the chicken breast into small cubes, add an appropriate amount of cooking wine, salt and starch, mix well, and marinate for 10 minutes.
Cut the dried chili peppers into small pieces, and mince the green onions, ginger and garlic for later use.
Heat the pot, add an appropriate amount of cooking oil, and when the oil temperature rises to 50% hot, add the diced chicken and stir-fry until it changes color, remove the oil.
Leave the bottom oil in the pot, add Sichuan pepper and stir-fry until fragrant, then add green onions, ginger, minced garlic and dried chili peppers and stir-fry evenly.
Pour in the diced chicken, add an appropriate amount of soy sauce, sugar, and salt to taste, and stir-fry quickly to allow the chicken to fully absorb the spicy flavor.
Finally, sprinkle with some chopped green onions and garnish.
Pot-wrapped meat - Fu Lu Shuangquan
Ingredients: Pork, rice vinegar, sugar, light soy sauce, carrots, green peppers and other vegetables
Steps: Cut the pork into thin slices so that it cooks faster and keeps it tender.
The sliced meat should be marinated with shredded ginger, cooking wine, and light soy sauce for 10 minutes to remove the fishy smell and increase the base taste.
Heat the pan with cold oil, put the rice vinegar and sugar into the pot at a ratio of 1:2, and boil slowly over low heat until the sugar dissolves and small bubbles appear.
The slices of meat need to be starched before being fried to keep the meat tender and crispy on the outside. The first time you fry until it is set, you can remove it, and it is better to fry it again until it is golden brown and crispy.
Pour the fried meat slices into the sweet and sour sauce and stir-fry quickly so that each slice of meat is coated in sweet and sour sauce. Finally, thicken and thicken the juice to make it thicker and smoother.
The fried pot wrapped meat is served and garnished with vegetables such as carrots and green peppers, which is both beautiful and nutritionally balanced.
Cumin pork ribs – rising high
Ingredients: pork ribs, cumin powder, light soy sauce, cooking wine, sugar, salt, garlic cloves, ginger slices, cooking oil
Step: Clean the ribs and cut them into appropriately sized pieces.
In a bowl, add light soy sauce, cooking wine, sugar, salt, minced garlic and ginger, stir well and marinate the ribs for 20 minutes.
Preheat the pan and pour in the appropriate amount of cooking oil.
Place the marinated ribs in a pan and fry them on both sides until lightly browned.
Add an appropriate amount of cumin powder and stir-fry evenly to allow the pork ribs to fully absorb the aroma of cumin.
Cover the pan and cook over low heat for 10-15 minutes until the ribs are fully cooked.
Before cooking, sprinkle some more cumin powder according to taste.
Steamed sea bass – more than every year
Ingredients: sea bass, sliced ginger, green onion, shredded green and red peppers, steamed fish soy sauce, vegetable oil
Steps: Prepare a fresh sea bass, remove the scales, guts, wash and set aside.
Put green onions and shredded ginger on both sides of the sea bass, sprinkle with an appropriate amount of salt, and marinate for 10 minutes.
Take out the sea bass and put it on a plate (put green onions and ginger shreds on both sides of the flounder), and steam for 10 minutes.
Take out the steamed sea bass, remove the green onion and ginger shreds, put the green and red pepper shreds, and drizzle with the steamed fish soy sauce.
Heat the pan with cold oil, boil until it is 70% hot, pour the hot oil over the sea bass, and a delicious steamed sea bass dish is ready.