Jinfu bean paste roast pork
Raw material:
7500 grams of pork belly with skin, 500 grams of red oil and watercress, 150 grams of ginger rice, 200 grams of garlic, 30 grams of salt, 180 grams of rock sugar, 50 grams of sugar, 10 grams of chicken essence, 10 grams of monosodium glutamate, 100 ml of light soy sauce, 40 grams of red yeast rice, 100 ml of aged vinegar, 50 grams of chemical lard, and an appropriate amount of soybean oil.
Method:
1. Cut off the excess lean meat of the pork belly with skin (for other purposes) to make it about 2.5 cm thick, and change the knife into large pieces, and then put the skin down into a red-hot iron pot, burn until the skin is browned, and then scrape and wash it with water. In addition, put the lard into the net pot and heat it, add rock sugar and fry it until it is sugar-colored, mix it with water and boil, submerge the pork belly in large pieces of water, turn on low heat and cook for 25 minutes, take it out and drain the water, and cut it into pieces of 6 cm square (about 125 grams per piece).
2. Put the pot on the fire, pour soybean oil and burn to 180 °C, fry the pork pieces until the skin is brownish red and crispy, take it out and drain the oil, and cut it from the meat surface to the skin, but do not cut it, and then tie it with straw.
3. Leave the bottom oil in the pot, fry the red oil and watercress over low heat until crispy and fragrant, add ginger and garlic and stir-fry until fragrant, add water and boil, add salt, sugar, chicken essence, monosodium glutamate, light soy sauce, red yeast rice, remove the residue and put it into the seasoning bag, put the pressure cooker at the bottom, put the pork belly pieces, and mix it with the original soup, pour in the old vinegar, heat the steam, change to medium heat pressure for 18 minutes, remove from the fire with cold water to decompress (can not be stuffy), and then take it out to cool and refrigerate for preservation.
4. When ready to sell, put the pork pieces in the steamer, steam for about 30 minutes, keep warm and set aside. When serving, take 1 piece of pork belly, put the skin up, put it in a bowl with a lid, add 50ml of original juice, steam for about 10 minutes, and take it out.
Taste pork knuckles
Production:
1. Put the pig's trotters on the open flame, scrape and clean the burnt skin, chop them into pieces and put them in a pressure cooker filled with water, add green onions, ginger and oyster sauce, cover and press them to cook, and set aside.
2. Put the millet spicy and bell pepper on an open flame to make roasted pepper and set aside.
3. Put an appropriate amount of red soup into the pot and bring to a boil, add the roasted pepper and oyster sauce, vinegar, chicken essence and monosodium glutamate, and then put the pork knuckle and loofah tube into it, and then put it on the plate until it tastes.
Tribute pepper watercress fish
Raw material:
1 mandarin fish (500 grams), 100 grams of fresh bean paste, 10 grams of gong pepper, 15 grams of chopped pickled ginger, 50 grams of sauerkraut (chopped), 15 grams of garlic, 5 grams of perilla.
Seasoning:
10 grams of chef's soup, 5 grams of concentrated chicken juice, 10 grams of white rice vinegar, 10 grams of lard, 15 grams of rapeseed oil.
Production:
1. Slaughter and wash the mandarin fish and marinate it with green onions, ginger, rice wine, and a little salt for one night, take out a knife that is slightly washed on the surface of the fish, and absorb the water and fry the fragrant surface;
2. Add lard and rapeseed oil to the pot and stir-fry the chopped ginger, garlic and sauerkraut, add boiling water and boil thick, add fresh bean paste, fried mandarin fish, and gong pepper and cook over low heat until the fish is cooked, the watercress is slightly crispy, add the chef's thick soup, concentrated chicken juice, and white rice vinegar to taste, put it into an iron pot, and sprinkle with chopped perilla.