Stone pot ash mushroom
Peculiarity:
The fragrance is mellow and nutritious.
Originality:
Ordinary pork belly with nutritious and delicious gray tree mushrooms, combined with stone pot Chenglai, the dish is atmospheric.
Raw material:
260 grams of soaked gray tree mushrooms, 250 grams of pork belly with skin, 5 grams of bell peppers, and 50 grams of onion slices.
Seasoning:
15 grams of Lee Kum Kee garlic chili paste, sugar, chicken fat, 10 grams of red yeast rice, rock sugar, salt, hoisin sauce, 5 grams of mushroom, Knorr chicken powder, monosodium glutamate, green onion segments, ginger slices, garlic slices, 300 grams of second soup, 1 kg of salad oil (actual consumption of 80 grams), 40 grams of green onion and ginger, 14 grams of spices, 500 grams of old soup, 50 grams of tea oil.
Spice ratio:
1 star anise, 5 grams of tangerine peel, 3 grams of cinnamon and Sichuan pepper, 1 gram of cumin and cloves
Directions:
1. Soak the gray tree mushrooms in warm water, add two soups, chicken powder, chicken fat, monosodium glutamate, 15 grams of green onions, 15 grams of ginger, steam in the steamer for half an hour, take out and set aside.
2. Cut the pork belly into pieces of 2 cm square, put it into the salad oil that is hot until it is hot, soak and fry it over low heat until the skin is tight, remove the oil; leave oil in the pot and add white sugar to fry until it becomes sugar color, when the sugar juice becomes chicken blood red, add old soup, rock sugar, red yeast rice, 5 grams of salt, 20 grams of green onion white, 25 grams of ginger and spices to boil over medium heat, put in the pork belly, boil over low heat, pour it into the pressure cooker out of the pot, and take it out over low heat for 10 minutes.
3. Put 20 grams of salad oil in the pot, when it is hot, put in garlic chili sauce, hoisin sauce, green onion segments, ginger slices, garlic slices, simmer over low heat until fragrant, add the gray tree mushroom, pork belly and the soup of roasted pork belly, season with 5 grams of salt and mushroom after boiling over low heat, and set aside.
4. Put the stone pot on the fire, boil for 10 minutes, pour tea oil off the fire, put in the onion slices, put the prepared gray mushrooms and pork belly into the container, sprinkle with bell pepper and 5 grams of green onion white garnish.
Fried liver
Ingredient:
250 grams of pork liver, 20 grams of bell peppers, 6 grams of green garlic leaves, 10 grams of garlic slices, 5 grams of coriander, 10 grams of shallots, 60 grams of pork liver juice.
Method:
1. Put the net oil into the pot until it is 60% hot (corn starch on the pork liver), and cook it at high temperature (it can be broken).
2. Put garlic slices, bell peppers and shallots into the bottom oil of the pot and stir-fry until fragrant, add the pork liver juice to boil over high heat, add the pork liver and stir-fry, add green garlic and coriander, and stir-fry out of the pot.
3. Homemade pork liver juice: chicken powder, MSG, sugar, seafood soy sauce, oyster sauce, Jinlan ointment, seafood sauce, dark soy sauce, rice wine, corn starch and mix well.
Hand-beaten fish balls and bean curd soup
Ingredients:
400g hand-beaten fish balls (fish + egg white + salt).
Distribution:
50 grams of tofu flowers, 10 grams of coriander.
Seasoning:
200 grams of fish broth (boiled with fish bones, tails, etc.).
Production:
1. Make hand-beaten fish balls: take the fish meat to remove the skin and red part, beat it repeatedly into minced fish, beat the egg whites of 5 eggs into egg batter and mix it in, add about 4 grams of salt to taste and mix well according to the ratio of about 1:100.
2. Pinch the prepared minced fish into a round ball, blanch it in the water, and then remove it for later use.
3. Boil fish soup in advance: heat the pot, fry the fish bones and fish tails in oil, put in a small amount of ginger slices, which can remove the fishy smell; add water to boil, boil until the soup is milky white, filter impurities and set aside.
4. Put the fish balls in the fish broth, bring them to a boil slightly, and add the tofu flowers. Bring to a boil and serve with chopped coriander, which can be added to your own preferences.