Braised pork in the palace
Ingredients:
1000 grams of pork belly.
Accessories:
200 grams of chives, 20 grams of ginger slices, two pears (about 500 grams).
Spice:
8 grams of hawthorn slices, 5 grams of dried peppers, 5 grams of star anise, 5 grams of cinnamon, 3 grams of tangerine peel, and 2 grams of bay leaves.
Seasoning:
1500 grams of rice wine, 260 grams of rock sugar, 250 grams of soybean soy sauce, 20 grams of salt.
Steps:
Main Material Handling:
1. 1000 grams of pork belly, soak the bleeding water in water, rinse it and cut it into cubes of about 5 cm, and set aside.
2. Put an appropriate amount of peanut oil in the wok, put the cut meat pieces into the pan and fry them until the surface is golden brown, put them on a plate and set aside.
Ancillary Material Handling:
1. 200 grams of chives, cleaned (do not remove the roots), 20 grams of ginger slices, 2 slices of pears, about 0.8 cm thick, set aside.
2. Soak the spices: 8 grams of hawthorn slices, 5 grams of dried peppers, 5 grams of star anise, 5 grams of cinnamon, 3 grams of tangerine peel, and 2 grams of bay leaves, soak them in warm water or water for 10 minutes, remove them, and set aside.
Preparation:
Prepare a large casserole, wash and clean, spread 200 grams of chives at the bottom of the casserole, then put in 20 grams of ginger slices, then put the fried pork belly pieces on top of the green onion and ginger, and then put in the sliced pear, and then put in the spices soaked in water: 8 grams of hawthorn slices, 5 grams of dried peppers, 5 grams of star anise, 5 grams of cinnamon, 3 grams of tangerine peel, 2 grams of bay leaves, and 3 grams of tangerine peel. Then add 260 grams of old rock sugar, 250 grams of soybean soy sauce, 20 grams of refined salt, 1500 grams of rice wine, simmer slowly over low heat until the meat pieces are crispy, and reduce the juice over high heat.
Hong Kong-style salad bones
Ingredient:
150 grams of fresh lion's mane mushrooms, Ingredient A (10 grams of green beans, 10 grams of corn kernels, 5 grams of diced carrots), 100 grams of salad dressing, 5 grams of mustard, 800 grams of salad oil, 50 grams of sugar, 50 grams of corn starch.
Method:
1. Cut the lion's mane mushroom into 3cm cubes.
2. Pour 500 grams of water into the pot and bring to a boil, add 30 grams of sugar and blanch the lion's mane mushrooms for 15 minutes.
3. Squeeze out the water of lion's mane mushroom, add 10 grams of sugar, mix well, and dip in cornstarch.
4. Pour salad oil into the pot, burn until it is hot, fry the lion's mane mushroom until the color is golden and take out, put the A ingredient into the pot and slide the oil, and quickly remove it.
5. Heat the bottom oil in the pot, quickly remove from the heat, add 10 grams of salad dressing, mustard and sugar and stir until melted, add Ingredient A and lion's mane mushrooms and stir-fry evenly on a plate.
Homemade salad dressings:
Add 500 grams of salad oil, 300 grams of soy milk, and stir well in a blender on high speed, then add coconut flour, lemon juice concentrate, orange juice concentrate, and 60 grams of granulated sugar, stir well until thick, and take out.
Xingguo rice noodle fish
Flavor characteristics:
This dish is not cooked with oil, the color is golden, the fragrance is rich, the meat is tender and smooth, the taste is fresh and spicy, there is no fishy smell, it is the best in winter, it can sweat and drive away the cold.
Main materials and auxiliary materials:
1 fresh grass carp, appropriate amount of refined salt, 350 grams of dried powder, 1.5 grams of monosodium glutamate, 50 grams of rice noodles, 50 grams of ginger, 150 grams of dry potato flour, 100 grams of chopped green onions, 150 grams of soy sauce, several green vegetable leaves, 125 grams of chili sauce, 150 grams of cooked vegetable oil.
Preparation:
1. Remove the scales and gills of the fish, cut the back and remove the internal organs, chop off the head, tail and keel, wash the fish, then cut it obliquely with a knife into slices of 2 cm thick and 6 cm long, put it in a bowl, put in minced ginger, 0.5 grams of monosodium glutamate, 75 grams of soy sauce, a little refined salt, 50 grams of chili sauce and marinate for a few minutes, then mix with dry potato flour and set aside.
2. Take a small cage, put washed green vegetable leaves on the bottom of the cage, sprinkle a little rice flour, and steam it slightly off from the heat.
3. Dry the boiling water until it is seven mature, drain the water, use a little refined salt, 25 grams of soy sauce, 50 grams of vegetable oil, 0.5 grams of monosodium glutamate, 25 grams of chili sauce, mix well and scatter on top of the steamer green vegetable leaves, sprinkle a little rice flour, close the cage and steam the steamer until the gas is served, and then put the fish fillets with good taste, and steam them for about 20 minutes.
4. Dilute 50 grams of chili sauce with boiling water, add 50 grams of soy sauce, 0.5 grams of monosodium glutamate, and 100 grams of cooked vegetable oil, mix into marinade, pour it on the fish fillets in the cage, sprinkle with chopped green onions, and serve it with the cage.
Process key:
1. Fresh grass carp should be used for fish, the fish is not fresh, and the fish fillet is not good.
2. After the fish fillets are put into the cage, the steaming time should not be too long, otherwise it will lose its tenderness.
3. During operation, if there is no dry powder at the bottom (i.e., rice noodles or rice noodles), soybean sprouts, cabbage leaves, oil curd skin, etc. can be used, but soybean teeth must be cooked or steamed before seasoning. If there is no fresh red pepper in the seasoning, you can use Nankang hot sauce in Ganzhou.