Pork bones
Peculiarity:
The sauce is rich in flavor.
Ingredients:
Shuanghui cold fresh front leg bone 3.8 pounds, with 30% meat.
Ingredient:
300 grams of bell pepper and 8 garlic seeds.
Seasoning:
5 grams of salt, 20 grams of monosodium glutamate, 20 grams of chicken essence, 30 grams of oyster sauce, 10 grams of Maggi fresh, 15 grams of steamed fish soy sauce, 10 grams of teriyaki soy sauce, 50 grams of salad oil.
Directions:
1. Chop the front leg bones into three sections, simmer for 40 minutes, then soak for 30 minutes and set aside;
2. Put salad oil in the pot, stir-fry the garlic and bell peppers, and then put in the front leg bones;
3. Add oyster sauce, monosodium glutamate and chicken essence, stir-fry to taste, pour in half a spoon of soup from the front leg bones and simmer slightly;
4. Add steamed fish soy sauce, Maggi fresh, soy sauce to color and taste, stir-fry to reduce the juice, put it on a plate, and cover the bones with chili peppers.
Tips: The chili peppers should be fried lively, not too rigidly, which will affect both the taste and the aesthetics.
Brine platter
Ingredient:
2 goose paws, 1 kidney globule, 150 grams of belly, 150 grams of shuangli, 1 egg, 1 piece of tofu, appropriate amount of marinade, 20 grams of sesame oil.
Method:
1. Put 2 goose paws, 1 kidney globule, 150 grams of belly, 150 grams of shuangli, 1 egg, and one piece of tofu into the pot and add an appropriate amount of water to boil over low heat.
2. After boiling, put it in brine and soak it for 20 minutes, and the tofu will be fried first and then marinated.
3. After serving, follow with garlic and white vinegar.
Thai grilled salmon skin
Ingredient:
200 grams of salmon skin, 1 lemongrass, 1 celery, 1 tael of millet pepper, 1 tael of garlic, 4 shallots, 1 lemon, 3 Brussels sprouts, 1 shiitake mushroom, 1 spoonful of fish sauce, 1 gram of salt, 1 spoonful of lemon juice.
Method:
1. Remove the scales from the salmon skin.
2. Chop the shallots, garlic, celery, millet spicy and lemongrass for later use.
3. Marinate the salmon and ingredients with the fish sauce, lemon juice, salt and dried herbs for 15 minutes.
4. Roll the salmon skin into a roll, add the ingredients and put it in the oven.
5. Bake in the oven at 180 degrees for 15 minutes.
6. Cook and color the Brussels sprouts and shiitake mushrooms, and add an appropriate amount of garnish on a plate.