Stir-fried crescent moon bones in a casserole, roasted fat intestines with garlic, and mulberry leaf tofu

Stir-fry the crescent moon bones in a casserole

Ingredients & Distribution:

400 grams of crescent moon bones, green garlic, pat garlic, pickled millet pepper, pickled ginger, millet pepper, mermaid pepper, all-purpose stir-fried sauce (100 grams of Donggu soy sauce, 80 grams of Maggi fresh, 80 grams of spicy fresh sauce, 40 grams of chicken essence, 50 grams of monosodium glutamate, 30 grams of sugar, 100 grams of dark soy sauce)

Steps:

1. Add monosodium glutamate, chicken essence, oyster sauce, dark soy sauce, and an appropriate amount of cornstarch to the crescent moon bone for later use.
2. Boil the pot until smoking, add an appropriate amount of salad oil, add the marinated crescent moon bones and fry until 8 ripe and pour out.
3. Leave the bottom oil in the pot, stir-fry until fragrant, pat the garlic, soak millet pepper, pickle ginger, millet pepper, and mermaid pepper, and stir-fry evenly in the crescent moon bone.
4. Add the green garlic and stir-fry evenly before leaving the pot, pour in the small stir-fry juice and stir-fry until the juice is dried and the water is out of the pot.

Laba garlic burns fat intestines

Ingredients & Distribution:

Laba garlic, cooked fat sausage, pork belly, garlic sprouts, 3 grams of Donggu soy sauce, 5 grams of oyster sauce, 6 grams of Huadiao wine, 4 grams of chicken essence, 5 grams of monosodium glutamate, 4 grams of sugar, 8 grams of aged vinegar, 6 grams of garlic oil, 3 grams of sesame oil

Steps:

1. Add white vinegar, baking soda, and flour to the fat sausage and pork belly and rub it repeatedly, then remove the excess fat and clean it for later use.
2. Boil water, put in pork belly and fat sausage, add green onions, ginger and cooking wine to blanch, skim off the foam and transfer to the pressure cooker to press and mature, take it out and cut it into the desired shape for later use.
3. After cleaning the pot, heat the oil, put in the cut fat sausage and pork belly over the oil, remove the oil and rinse off the excess fat with boiling water for later use.
4. Leave the bottom oil in the pot, fry the chopped shallots, laba garlic, add soy sauce, oyster sauce, Huadiao wine, chicken essence, monosodium glutamate, sugar, aged vinegar to taste, put in the pork belly, fat sausage to burn into the flavor, pour in an appropriate amount of wet corn starch to thicken, put in green garlic segments, beauty peppers, pour in scallion oil and stir-fry until fragrant, put it in a hot casserole and serve it.

Kuwaka Tofu

Ingredients & Distribution:

A number of mulberry leaves (colorful leaves can also be used), 50g of plant ash, and spicy seeds

Steps:

1. Soak the mulberry leaves, sprinkle with a little salt, rinse and set aside.
2. The washed mulberry leaves are finished with boiling water to make them soft and mashed with a stone mortar.
3. Squeeze out the juice of the mulberry leaves with gauze (do not add water).
4. Stir the plant ash with water, and filter out the clean and residue-free plant ash water with a filter.
5. Put the original juice of mulberry leaves into a pot over low heat, add grass and wood ash water and sticky rice flour, stir well, put it out of the pot and put it on a plate, cut it after cooling, and set aside.
6. Heat the oil in a pan, make an oil and spicy seeds, cool and pour on the tofu.