Roasted pig's tail with soybeans
Raw material:
600 grams of pig tail, 85 grams of soybeans, a little ginger, garlic and green onion.
Seasoning:
1 pot of five-spice brine, Pixian Wangfeng bean paste, salt, pepper, dark soy sauce, monosodium glutamate, fresh soup, and vegetable oil.
Production:
1. Scrape and wash the pig's tail after burning the skin with charcoal, chop it into knots and put it into a pressure cooker, add five-spice brine and press it until it is soft and cooked, remove it and set aside.
2. Soak the soybeans in water for 20 minutes, then cook them in a pot of boiling water.
3. Put vegetable oil in the pot and cook until it is hot, pour in the pig's tail joints, bean paste, ginger, garlic and soybeans and fry slightly, then add an appropriate amount of original brine and fresh soup, add salt, pepper, dark soy sauce and monosodium glutamate and cook for 10 minutes, sprinkle in chopped green onion and put on a plate.
Crispy pumpkin sautéed garlic pork crispy bones
Raw material:
Pork crispy bones, pumpkin, green and red peppers.
Seasoning:
Crispy fried powder, garlic powder, custard powder, salt.
Production:
1. Fry the green mesh skin in an oil pan into a bird's nest shape, remove and drain the oil, and put it on a plate;
2. Chop the pork crispy bones into cubes, add salt, chicken powder, crispy fried powder, garlic powder and custard powder, mix well, marinate until the pork crispy bones are flavorful, then fry them in a hot oil pan, remove and drain the oil for later use;
3. Cut the pumpkin into 1 cm square cubes, sprinkle a little salt and marinate for a while, wrap it in crispy pulp, and then put it into a hot oil pan to fry crispy and cooked, and take it out to control the oil;
4. Heat a little oil in the pot, first put in the green and red pepper rings and fry a few times, then put the pumpkin balls and pork crispy bones into it and stir-fry together, during which add salt and chicken powder, stir well and put it on the plate "Bird's Nest" and serve it.
Prosperous Hibiscus
Ingredient:
500 grams of pork belly with skin, 10 fresh abalones, 10 rape, 150 grams of Xianglian, 200 grams of local chicken, 60 grams of dried plum vegetables, 5 grams of salt, 3 grams of monosodium glutamate, 2 grams of chicken powder, 5 grams of pepper, 20 grams of dried red pepper, 80 grams of sugar, 10 grams of dried red pepper powder, 15 grams of oyster sauce, 5 grams of dark soy sauce, 10 grams of tempeh, 15 grams of light soy sauce, 16 grams of cooking wine, 20 grams of ginger, 10 grams of green onion, 10 grams of starch, 50 grams of blending oil.
Method:
1. Scrape and wash the skin of the pork belly, cook it in a pot of cold water, and cut it into square pieces for later use.
2. Remove the shell and wash the abalone, sharpen the flower knife, add green onions, ginger and cooking wine to marinate; Wash the abalone shells and set aside.
3. Wash the local chicken and cut it into pieces for later use.
4. Stir-fry the sugar and add water, add salt, monosodium glutamate, cooking wine, green onion and ginger to taste, put the pork belly in the pot, marinate until the meat skin is ruddy, remove it, and cut it into thin slices.
5. Roll the meat slices into a cylinder, inlay Hunan lotus seeds in the middle, neatly stack them into the buckle bowl, and then sprinkle with salt, chicken essence and pepper; Then add salt, monosodium glutamate, chili powder, tempeh, and dark soy sauce to the dried plum vegetables and stir-fry until fragrant, and then stack them on the meat, steam them in a steamer for about 40 minutes, and buckle them on the plate.
6. Put the abalone into a hot oil pot for 6 years, and remove it after it is broken.
7. Stir the ginger, chicken nuggets and dried red pepper knots, add soup to taste, put in the abalone, burn until it tastes, pick out the abalone after thickening, put it around the buckle meat, blanch the cabbage, and garnish it in the middle of the abalone.
8. Thinning the starch is also called glass starch is the thinnest one of the sauce, humidify the dry starch with water to make water starch, pour the water starch into the pot after the water is boiled, stir it until it is slightly viscous, and pour it on the buckle meat.