Braised pork with soybeans
Material:
Pork belly, soybeans, choy sum, ginger, dark soy sauce, light soy sauce, sugar, cooking wine, star anise, Sichuan pepper, bay leaves, salt.
Production:
1. Burn the skin of the pig three-line meat with fire and scrape it clean, put it in a pot of boiling water with ginger and shallots and cook it until it is medium-cooked, take out the water on the surface of the dry, wipe the maltose while it is hot and put it into a hot oil pot, fry it until the skin is blistered and the color is golden, take it out and soak it in a warm hot water basin to soften, and then cut it into pieces of 2 cm square.
2. Heat the vegetable oil in another pot, fry the bean paste, ginger slices, green onions, dried chili peppers and peppercorns until fragrant, mix in the fresh soup to boil out the flavor, beat off the residue and put in the meat pieces, star anise, cinnamon and soaked soybeans, and then add salt, monosodium glutamate, chicken essence and sugar color, and wait until the pork is soft and glutinous, brown and red in color, and soybean flour is rotten.
Five-spice salted edamame
Ingredients:
2500 grams of fresh edamame.
Perfume:
15 grams of dried chili peppers, 15 grams of star anise, 8 grams of cinnamon, 7 grams of Sichuan pepper, 6 grams of cumin, and 2 grams of bay leaves.
Distribution:
45 grams of salt, 45 grams of Huadiao wine @ 40 grams of monosodium glutamate, 20 grams of ginger slices, 15 grams of sugar, 15 grams of high liquor, 3 chives.
Method:
1. Cut off the corners of the edamame with scissors at both ends for easy cooking and flavoring.
2. Wash the cut edamame with water, remove it, control the moisture, and set aside.
3. Soak the spices: 15 grams of dried chili peppers, 15 grams of star anise, 8 grams of cinnamon, 7 grams of Sichuan pepper, 6 grams of cumin, and 2 grams of bay leaves in warm water for five minutes, clean them, control the moisture, and set aside.
4. Add 2500 grams of water to the pot, add the processed spices, boil 45 grams of salt, 40 grams of monosodium glutamate, 15 grams of sugar, boil for 2-3 minutes, turn off the fire, turn off the fire, turn off the fire after turning off the fire, put in 15 grams of high liquor, 45 grams of Huadiao wine, pour it into a container and let it cool, and set aside.
5. Add an appropriate amount of water to the pot to submerge the edamame. Add 2 grams of edible alkali, then add a little salt, boil and boil for 6-7 minutes.
6. Put the processed edamame into the cooled juice, then add 20 grams of ginger slices and 3 chives, seal with plastic wrap, refrigerate and marinate overnight before eating.
Flavored chicken
Method:
1. Remove the bones of the cleaned black chicken, cut the net meat into a strip, and add egg white, soybean flour, salt, etc. to the pot.
2. Then put it into the hot oil pan and slide it off, take it out and drain the oil for later use.
3. After the bamboo shoots are initially processed, soak them in salt water first, take them out and drain the water, then blanch them in a pot of boiling water, take them out and drain them for later use.
4. Pour oil into the pot and heat it, add ginger slices, garlic and green peppercorns, stir-fry the chicken breast strips, bamboo shoots and green and red pepper sections, add the roasted pepper sauce, salt, monosodium glutamate and chicken essence and stir well.