Braised pork cubes
Ingredients:
50 kg of pork.
Accessories:
Sichuan pepper: 20 grams, 20 grams of anise, 20 grams of cinnamon, 2C grams of grass cardamom, 20 grams of cumin, 5 grams of cloves, 1 kg of soy sauce, 1.5 kg of salt, 30 grams of sugar.
Processing Method:
Cut the meat into 15 cm squares, boil it in a pot of boiling water, wash it with water, put the meat and accessories into the pot after the old soup is boiled, turn the meat up and down after the pot, keep the pot soup slightly boiling, the meat is cooked in the pot, and the finished product is cooled.
Wind-blown meat stewed with salted vegetables
Ingredients:
150 grams of wind-blown meat, 250 grams of salt vegetables in the township.
Ingredient:
10 grams of cinnamon, 15 grams of dried chili peppers, old soup (tube bones, old hen, boiled with ginger and shallots).
Seasoning:
25 grams of salt, 8 grams of monosodium glutamate, 5 grams of chicken essence.
Directions:
1. Cut the dried salted vegetables into 1 cm long sections, rinse some of the salt with cold water, drain and set aside.
2. Cut the meat into thin slices and set aside.
3. Heat the oil in a pan, add the dried chili peppers and stir-fry until fragrant. Add the wind-blown meat, fry the oil, and add the old soup after the fragrance comes out.
4. Put the salted vegetables into the pot and stir slightly to get out of the pot.
Sweet and sour crispy fish
This dish is a traditional delicacy of Sichuan cuisine, made, accompanied by sweet and sour flavor, which is conducive to the absorption of calcium and phosphorus nutrients contained in the fish body by the human body, and is a masterpiece of Sichuan cuisine.
Raw material:
The main ingredient is 1 fresh fish (weighing about 750 grams, grass carp and carp can be selected).
Seasoning:
2000 grams of vegetable oil, 3 soaked red peppers, 50 grams of green onions, 10 grams of ginger and garlic, 250 grams of water starch, 25 grams of soy sauce, 5 grams of refined salt, 15 grams of cooking wine, 30 grams of sugar, 30 grams of vinegar, 300 grams of fresh soup, 1 gram of monosodium glutamate, 250 grams of dry fine starch.
Make:
1. Wash the scales, gills and internal organs of the fresh fish, first use a vertical knife to cut 1 cm deep on both sides of the fish body, and then use a flat blade to enter about 2 cm deep, 7 knives on each side, cut the fish head with a straight knife, smear it with cooking wine and refined salt and put it for about 10 minutes; Cut the white green onion and soaked red pepper into thin strips and rinse with water.
2. Put the wok on the fire, put the oil into the pot, evenly coat the water starch on the fish, then wrap the dry fine starch one by one, wait for the oil to burn to sixty percent hot, lift the fish tail, shake off the excess starch, pour the fish body on both sides with hot oil a few times and then slide it into the pot, fry until the fish is dark yellow, pick it up and put it in the strip plate, and flatten the fish while it is hot.
3. Leave 100 grams of oil in the pot, fry the ginger and minced garlic to make the fragrance, that is, the sweet and sour sauce made of soy sauce, water starch, cooking wine, sugar, vinegar, refined salt, monosodium glutamate, and fresh soup is cooked into the pot and fried well, when it becomes a thick juice and bubbles, pour the sauce on the fish on the plate, and then sprinkle with shredded green onion and chili pepper.