Plum vegetables buckle meat
1. Wash the pork belly, put it in the pot and add the fragrant leaves and star anise ginger blanched water.
2. Blanch the water and drain and set aside, smear with soy sauce and dye
3. After 30 minutes of dyeing, remove, put oil in the pan, fry the skin of the meat facing down until golden brown, a little charred is best. Serve and wash. Cut into thin slices.
4. Put the meat under the bowl and put the plum vegetables on top. After steaming for an hour, cover the bowl with a dish and turn it over, as shown below. Serve with a bowl of rice.
Lotus white back to the pot
1. Pork belly in cold water, add ginger and cooking wine to cook. Scoop up and let cool and slice.
2. Cut ginger, green pepper and garlic well and set aside. Lotus white to stalk cut well set aside.
3. Stir-fry the pork belly under the hot oil, drive the meat to the side, stir-fry the bean paste, and stir-fry the pork belly to color.
4. Stir-fry tempeh, ginger garlic and green pepper.
5. Add lotus white and stir-fry until lotus white is broken, add salt (depending on personal taste), add chicken essence and soy sauce, and cook.
Garlic braised fat sausage
Ingredients: fatty sausage, shallot, ginger, garlic, broth, cooking wine, chicken essence, soy sauce, salt, wet starch
method
1. Cut the fat intestine into slices with a diagonal knife and penetrate with boiling water
2. Onion, ginger, garlic stew pot, add broth, cooking wine, chicken essence, soy sauce toning salt
3. Fatten the intestines, skim off the foam and hook the thinning wet starch into a flowing mustard
Hakka fried stuffed tofu
1. Cut the tofu into large cubes and use a spoon to dig out a small deep pit.
2. Wash and chop the pork, add salt, cooking wine, chicken essence and soy sauce, add an egg white, and stir in the same direction until it is strong.
3. Fill the minced meat with a spoon into the pit in the center of the tofu.
4. Heat the oil pan and fry the tofu until golden brown on six sides. (It is easier to fry the side with meat first)
5. Add an appropriate amount of water and cover the pot and cook slightly.
6. Mix the sauce: 1 spoonful of oyster sauce + 1/2 spoon of light soy sauce + salt + starch + 2 spoons of water.
7. Pour the prepared sauce into the tofu and collect the juice.