Crispy yellow croaker in black vinegar sauce, fried pork belly with white jade mushrooms, and old tofu with black pepper in a casserole

Crispy yellow croaker in balsamic sauce

Ingredients & Distribution:

Yellow croaker, corn starch, flour, shredded green onion, shredded green onion, 150 grams of black vinegar, 120 grams of sugar, 4.5 grams of salt, 20 grams of diced white pear, 50 grams of raisins, 5 grams of salt, 4 grams of chicken essence, 6 grams of monosodium glutamate, a little pepper

Steps:

1. Black vinegar sauce: 150 grams of black vinegar, 120 grams of sugar, 4.5 grams of salt, 20 grams of diced white pears, 50 grams of raisins, boil for 10 minutes, remove and filter for later use.
2. Slaughtered yellow croaker from the fish meat under the knife, slice into three pieces with blades, both sides are the same method of changing the knife, add 5 grams of salt, 4 grams of chicken essence, 6 grams of monosodium glutamate, a little pepper, water and marinate for 15 minutes.
3. Mix corn starch and white flour in a ratio of 2:1, add an appropriate amount of water, add soybean oil and stir into yogurt.
4. After the marinated fish is hung in the batter, it is fried in the oil pan to make a shape, and the oil temperature is raised and then re-fried until crispy, remove the oil, pour on the adjusted black vinegar sauce, and garnish with shredded green onion and white green onion.

Pork belly fried with white mushrooms

Ingredients & Distribution:

2 bags of white mushrooms, 0.6 kg of pork belly, shallots, shallots, garlic, bell peppers, 300 grams of Knorr sauce, 50 grams of Maggi, 80 grams of spicy fresh sauce, 200 grams of black pepper juice, 20 grams of chicken essence, 20 grams of monosodium glutamate, 20 grams of crushed black pepper

Steps:

1. Stir-fried black pepper sauce: 300 grams of Knorr roast sauce, 50 grams of Maggi, 80 grams of spicy fresh sauce, 200 grams of black pepper juice, 20 grams of chicken essence, 20 grams of monosodium glutamate, 20 grams of chopped black pepper, mix evenly.
2. Put the cooked pork belly into the pot under cool water, blanch it and pour out the water control for later use.
3. After the pot is cleaned, heat the oil, the oil temperature is 5 into the heat, put in the white mushrooms for frying, when the fried is cooked, put in the pork belly slippery oil and take out the reserve; after the garlic is peeled, it is fried in the oil pan to fry the golden brown and remove the oil control for later use.
4. Leave the bottom oil in the pot, put in the dried shallots, green onions, and bell peppers until they are broken and poured out, pour an appropriate amount of cooking oil into the pot, put in the fried golden garlic, put in 40 grams of black pepper juice and boil, boil fragrantly, add pork belly and white mushrooms and stir-fry evenly, then add the side dishes and stir-fry evenly, pour in a little cornstarch to dry, pour in the oil and put it on the plate.

Casserole black pepper old tofu

Ingredients & Distribution:

16 pieces of soybean curd, 0.6 kg of pork belly filling, green onion, ginger, garlic, green and red pepper rice, 300 grams of Knorr roast sauce, 50 grams of Maggi, 80 grams of spicy fresh sauce, 200 grams of black pepper juice, 20 grams of chicken essence, 20 grams of monosodium glutamate, 20 grams of crushed black pepper

Steps:

1. Black pepper juice: 300 grams of Knorr roast sauce, 50 grams of Maggi, 80 grams of spicy fresh sauce, 200 grams of black pepper juice, 20 grams of chicken essence, 20 grams of monosodium glutamate, 20 grams of crushed black pepper, put them together in a bowl and mix them for later use.
2. Add 1 gram of salt, 2 grams of chicken essence, 2 grams of monosodium glutamate, 5 grams of oyster sauce, 1 gram of thirteen spices, and 5 grams of Donggu soy sauce to the meat filling, and add cornstarch to continue to beat vigorously. (For the vegan version, you can remove the minced meat making and brewing steps)
3. Stuff the mixed meat filling into the tofu, heat the oil in a pan, fry the tofu until golden brown on both sides, pour out the oil and set aside.
4. Stir-fry the spices in a frying pan, add the ingredients and stir-fry until fragrant, add an appropriate amount of black pepper juice and water to boil, add the tofu and burn it until it tastes, adjust the color with dark soy sauce, thicken and thicken, and pour in the oil to brighten.
5. Preheat the casserole, heat the oil and fry the white shallots, garlic, shallots, and ginger, put the cooked tofu into the casserole, and pour in the remaining soup.