Folk steaming three
Raw material:
250 grams of pork belly with skin, 250 grams of pork ribs, 200 grams of pork fat sausage, 100 grams of red lettuce and pumpkin pieces, 100 grams of steamed pork rice noodles, ginger rice, garlic rice, chopped green onions, bean paste, pork ribs sauce, chicken essence, pepper powder, Sichuan pepper powder, and vegetable oil4
Production:
1. Cut the pork belly into 10 cm long and 0.5 cm thick slices, cut the pork ribs into 5 cm long sections, cut the pig fat intestines into strips, add ginger rice, garlic rice, bean paste, pork rib sauce, chicken essence, pepper, Sichuan pepper powder, steamed pork rice noodles and vegetable oil and mix well and marinate after the pot.
2. Take the red lettuce pieces and pumpkin pieces and put them in the bamboo steamer to pad the bottom, and then put the marinated pork belly slices, pork ribs, and fat intestine strips respectively, and then steam them in the basket for about 1.5 hours, take them out and sprinkle them with chopped green onions.
Features: Glutinous and delicious, suitable for all ages.
A tomato steak
Raw material:
500 grams of eggplant, 200 grams of minced pork, 20 grams of millet peppers, 20 grams of Japanese roast sauce, 20 ml of spicy fresh sauce, ginger rice, garlic, chopped green onion, salt, cooking wine, monosodium glutamate, chicken essence, sugar, sesame oil, water starch, vegetable oil
Production:
1. Wash the eggplant and remove the eggplant, cut the knife horizontally, with a spacing of 0.3 cm and a knife depth of 3/4, then cut it into sections and soak it in a basin of water. In addition, add ginger rice, salt, cooking wine, monosodium glutamate, chicken essence and water starch to the minced pork and mix well to form a filling.
2. Boil the vegetable oil in the net pot until it is hot, stuff the filling into the knife edge of the eggplant section to make eggplant chops, and then fry it in the hot oil pan until the surface is golden and crispy and cooked, then take it out and drain the oil.
3. Leave the bottom oil in the pot, put in ginger rice, garlic rice, millet pepper and stir-fry until fragrant, add a small amount of water to boil, put in the fried eggplant steak, and then add salt, monosodium glutamate, chicken essence, sugar, Japanese sauce, spicy fresh dew to burn into the flavor, thicken with water starch, pour some sesame oil, and sprinkle green onion to push evenly, put it out of the pot and put it into the iron plate that is heated and padded with aluminum foil, and it is ready.
Spicy pork flowers
Production:
1. Cut the pork loin into thick slices, cut the cross knife on both sides, then cut it into strips, then add salt, cooking wine, dark soy sauce, ginger and onion juice and wet starch to taste and starch, and set aside.
2. Heat the pot and heat the pot with cold oil, then put an appropriate amount of vegetable oil to boil until it is hot, put in the dried chili pepper section and Sichuan pepper to bring out the fragrance, and then fry the meat strips with the flower knife until the flowers are turned over and broken, put in the ginger and garlic slices and fry slightly, to be cooked with salt, cooking wine, pepper, light soy sauce, dark soy sauce, sugar, sugar, sugar, vinegar, monosodium glutamate, chicken essence, wet starch and fresh soup to collect the juice and bright oil, then put in the green onion section and crispy peanuts to wrap the juice, out of the pot and put it on the plate.
Sichuan stuffed pork stewed vermicelli
Raw material:
400 grams of pork belly, 100 grams of red vermicelli, 300 grams of Chinese cabbage, 2 grams of green onion, 2 grams of ginger, 5 grams of garlic, 1 gram of Sichuan pepper, 2 grams of star anise, 2 grams of cinnamon, 2 grams of bay leaves, 2 grams of grass fruit, 2 grams of tangerine peel, 2 grams of dried hawthorn, 10 ml of cooking wine, 5 ml of soy sauce, salt, monosodium glutamate, and edible oil
Production:
1. Soak the vermicelli in water in advance to soften. Put the pork belly into a pot of boiling water with cooking wine to remove the blood, remove and drain, let it cool and cut it into 3 cm square pieces.
2. Heat the oil, add the pork belly pieces and stir until the oil is spit out and the color is golden, pour out and drain the oil.
3. Leave the bottom oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, put in the pork belly pieces, add soy sauce, continue to stir-fry evenly, pour in an appropriate amount of water to drown the pork belly pieces, pour in pepper, star anise, cinnamon, bay leaves, grass fruits, tangerine peel, dried hawthorn, simmer over medium heat for 40 minutes, add vermicelli and Chinese cabbage and stew until cooked, add salt and monosodium glutamate and continue to simmer for a few minutes, start the pot and serve the plate, and it is ready.
Bone of the bone and flesh of the flesh
Raw material:
1 piece of beef fan bone with meat, 100 grams of crispy pepper, chopped green onion, cumin powder, salt, monosodium glutamate, sesame oil, salad oil, and 1 pot of spiced brine
Production:
1. Rinse the beef fan bones with blood water, boil them in a pot of boiling water, and then put them into a five-spice brine pot to marinate. After taking out and letting it cool, remove the net meat and slice it. Chop the crispy peppers into fine chop pieces.
2. When the oil in the net pot is boiled until it is 70% hot, put in the beef fan bones and meat and fry them until crispy, pour them out and drain the oil. Leave a little base oil in the pot, pour in the beef fan bone meat, crispy pepper and stir-fry, add cumin powder, salt, monosodium glutamate, sesame oil and an appropriate amount of chopped green onion while stir-frying, stir-fry well, and then put it on the slate tableware with beef fan bones in the pot, and it is ready.
Mushroom-scented treasure fish
Raw material:
1 turbot fish (about 600 grams), 200 grams of shiitake mushrooms, 2 grams of pepper, 5 ml of cooking wine, 10 ml of ginger and scallion water, 5 grams of soybean flour, 1 egg white, dried chili pepper, Sichuan pepper, ginger slices, green onion slices, shallots, salt, chicken essence, monosodium glutamate, and cooking oil
Production:
1. Treat the treasure fish, remove the bones and take the meat, slice it into slices, add salt, pepper, cooking wine, ginger and onion water, and bean flour to taste. Cut the shiitake mushrooms into slices.
2. Cook the cooking oil in the pot until it is hot, fry the treasure fish skeleton until golden brown, remove and drain the oil, and put it on a plate for decoration. After the mushroom slices are fried in an oil pan, add the fish slices and fry them until crispy on the outside and tender on the inside, pour out and drain the oil.
3. Leave the bottom oil in the pot, add the dried chili pepper, Sichuan pepper, ginger slices, and green onion slices and stir-fry until fragrant, add the fried fish slices and mushroom slices, add salt, monosodium glutamate, and chicken essence and stir-fry well, sprinkle in the green onion sections, and put it on a plate.
Specialty yellow-throated chicken
Raw material:
500 grams of net black chicken, 200 grams of yellow throat, 20 grams of red bell pepper, 30 grams of small green pepper, 10 grams of wild pepper section, 10 grams of garlic rice, 10 grams of ginger rice, 10 grams of green onion section, chicken essence, monosodium glutamate, Sichuan pepper oil, dried chili pepper section, Sichuan pepper, hot pot base, spicy sauce, edible oil
Production:
1. Wash the yellow throat and cut it into small pieces, put it in a pot of boiling water, remove and drain. Change the net black chicken into pieces, and cut the red bell pepper and small green pepper into knots.
2. Put oil in the pot and cook until it is hot, add the black chicken pieces and fry until they are medium-cooked, pour out and drain the oil.
3. Put an appropriate amount of oil in the net pot and heat it, add the dry chili pepper section and Sichuan pepper to the fragrant pepper, and then put in the spicy sauce, hot pot base, ginger rice, garlic rice, wild pepper section, green onion section and stir-fry until fragrant, then add the yellow throat slices, black chicken nuggets, small green pepper sections, red pepper sections, add chicken essence and monosodium glutamate to stir-fry into the flavor, pour in the pepper oil, and put it on the plate.