Braised pork with tofu and milk
Ingredients:
1000 grams of pork belly and 4 pieces of bean curd.
Ingredient:
20 grams of ginger and 20 grams of garlic.
Seasoning:
Two spoons of sugar, 5g of ingredients, 5g of bay leaves, 10g of cinnamon, and a grass fruit.
Steps:
1. Cut the pork belly into pieces and put it in cold water, slowly heat it, blanch the blood water, wash it and control the moisture.
2. Heat the pot and add a little oil to fry the sugar, and stir-fry the sugar until it is dark red.
3. Add the minced ginger and stir-fry the meat pieces until the water is drained, the color is translucent, and the surface is slightly yellow.
4. Start to add tofu and stir-fry in white wine, and stir-fry with a little braised soy sauce.
5. Fry until the liquor volatilizes, and the tofu marinade, soy sauce, and evenly adsorb on the meat pieces and wait for a while.
6. Pour cold water into the pot and spread the meat pieces.
7. After putting in, ingredients, cinnamon bay leaves, grass fruits, and boiling over high heat, change to low heat and simmer for about forty or fifty minutes.
8. Add a little salt, stir-fry the meat well, and then add garlic slices or green garlic sprouts to enhance the flavor before removing the juice from the pot.
Scoop up the juice of beef shutters
Ingredients:
Cow shutters.
Seasoning:
Lettuce, homemade sauce (celery, lettuce leaves, etc., spicy sauce, steamed fish soy sauce, garlic, millet spicy, green onion, pepper oil, mountain pepper oil.
Directions:
1. Shredded the shutters, peel and wash the lettuce and cut into shreds for later use.
2. Bring the water to a boil in the pot, put the shredded lettuce into the pot, cook for 1 minute, drain the water, and put it in the bottom of the bowl.
3. Boil the beef shutters with a colander. Remove and rinse with cold water.
4. Start another pot, boil the water, put in the vegetable water sauce, put the drained beef shutters into the pot, stir-fry slightly, mix the sauce evenly to taste, remove it and put it in a bowl.
5. Cover the chopped garlic, minced ginger and millet on the beef shutters.
6. In another pot, boil the oil until it is 8 hot, pour it on the beef shutters on the plate, sprinkle with chopped green onions, and serve while hot.
Old altar sauerkraut jumping frog
Ingredients:
1000 grams of bullfrogs.
Ingredient:
100 grams of Laotan sauerkraut, 50 grams of shredded ginger, 100 grams of spicy sauce.
Seasoning:
100 grams of rapeseed oil, 300 grams of water, 10 grams of monosodium glutamate, 300 grams of beer.
Directions:
1. Wash the bullfrog after slaughtering, chop it into small pieces, and then use beer to remove the fishy smell of the bullfrog and set aside.
2. Cut the sauerkraut and ginger and put them on a plate for later use.
3. Heat rapeseed oil in a pot, add shredded ginger and stir-fry until fragrant, then pour in the secret spicy sauce and stir-fry, then pour in 300g of water and boil.
4. Pour the pickled bullfrog into a boiling pot, simmer for two minutes, and then put the Laotan sauerkraut in and season it.