Braised cherry meat
Raw material:
500 grams of pork belly with skin, 5 grams of ginger slices, 15 grams of green onions, 3 grams of star anise, 2 grams of cinnamon, 0.5 grams of Sichuan pepper, 10 grams of Pixian bean paste in Guwangfang, 20 grams of rock sugar, 3 grams of Yi Chinese chicken juice, 20 grams of cooking wine, 30 grams of sugar, 1000 grams of fresh soup, 1000 grams of soybean oil.
Make:
1. Wash the pork belly, put it in a pot, cook until it is broken, remove and dry the water, and smear the skin surface with sugar;
2. Cut the pork into 2cm pieces, fry it in oil at 180°C until golden brown, and remove it for later use;
3. Put soybean oil in the pot, put ginger slices and green onions at 100 °C and fry until fragrant, add Guwangfang red oil and bean paste to stir-fry until fragrant and spit oil, add fresh soup, star anise, cinnamon, Sichuan pepper, rock sugar, cooking wine, sugar color, chicken juice and pork, heat to boil, skim off the foam, and use low heat to burn until the meat is soft and glutinous, and the juice is thick and bright when the oil is on the plate.
Dry pot snails
Raw material:
600 grams of snails, 20 grams of garlic, 30 grams of dried peppers, mustard, red turnover, beef sauce, spicy girl, salt, monosodium glutamate, dry pot oil, sesame oil, pepper oil, white wine, salad oil.
Directions:
1. Put the fresh snails in a pot of boiling water and boil the water first, take out the snail meat one by one after taking it out, wait until it is washed with salt repeatedly, and then put it into the shell of the snail one by one.
2. After the salad oil is heated in the net pot, first add the dry pepper section, red turning the sky, spicy girl and snail to fry together, then cook a little white wine and add the stock, beef sauce, monosodium glutamate and salt, simmer for about 1 hour until the flavor and juice are collected, add a little pepper oil, sesame oil, dry pot oil and garlic and stir evenly, sprinkle with coriander and serve.
Fat beef and shrimp in red sour soup
Raw material:
120 grams of shelled and pulped anchovy shrimp, 120 grams of fat beef, 120 grams of enoki mushrooms, 200 grams of tomatoes, 10 grams of minced ginger, 20 grams of minced garlic, 10 grams of green pepper slices, and 5 grams of wood ginger oil.
Seasoning:
10 grams of chicken broth powder, 8 grams of chicken juice, 50 grams of hot and sour sauce, 90 grams of Guizhou sour soup, 8 grams of sugar, 30 grams of chef's soup, 600 grams of water.
Make:
1. Blanch enoki mushrooms and put them on the bottom, fry the fat beef and put them on the enoki mushrooms, blanch the anchovy shrimp, peel and chop the tomatoes for later use;
2. Leave the bottom oil in the pot to fry the ginger and garlic, add chopped tomatoes and fry thoroughly, add seasonings to cook and filter the residue after the flavor, cook the anchovy shrimp slightly, and put it on a plate;
3. Stir-fry the green pepper slices in wood ginger oil and sprinkle the noodles.