Small crispy meat
Ingredients:
300 g pork, 1 egg, cornstarch to taste, flour to taste.
Accessories:
Salt, cooking wine, soy sauce, pepper, peppercorns, green onion and ginger, peppercorns, cumin, 1 star anise, 2 dried red peppers, 1 piece of cinnamon.
method:
1: Fat and lean pork, cut into slices of meat of similar size.
2: Add soy sauce, salt, peppercorns, peppercorns, shallots and ginger water and marinate for a while.
3: Beat the eggs, add the flour and starch and stir well.
4: Heat the oil to 70%, add the meat pieces wrapped in egg paste, fry until golden brown and fish out.
5: Add a little oil to the pot with dried red pepper, peppercorn star anise, cumin, green onion and ginger slices and stir-fry the aroma, add a little water, add sugar, soy sauce, salt, cook for three or five minutes.
6: Sift the soup into a crispy meat container, steam it, and time the water for half an hour after boiling.
7: The steamed crispy meat can be upside down in another suitable bowl.
Stir-fried meat with seafood mushrooms
Ingredients: 1 bag of seafood mushrooms, pork to taste, 1 teaspoon oyster sauce, 1/2 teaspoon soy sauce, salt to taste.
1: Wash and blanch seafood mushrooms and slice pork.
2: Heat the frying pan, add the sliced meat and stir-fry for 1 minute, then add the seafood mushrooms.
3: Add oyster sauce and stir-fry in soy sauce. After three minutes, add salt to taste and stir-fry for half a minute.
Homemade hand-torn fish
Ingredients: 1 crucian carp in the wind, 30 grams each for the coriander festival and chives festival, 20 grams of simmered oil, 20 grams of peeled crispy peanut kernels, a little sesame oil, sugar and monosodium glutamate.
Method:
1. Soak and clean the wind-blown crucian carp in warm hot water, steam it in the cage, take it out, and tear it into small pieces by hand.
2: Add the braised oil to the fish nuggets, sprinkle in the coriander festival, chives and add sesame oil, sugar, monosodium glutamate and mix well, wait until the peeled crispy peanuts are mixed slightly, you can plate.
Simmering oil preparation: take the vegetable oil into the pot and heat it, first fry the ginger shallots, onions, coriander heads and fragrant leaves, and then remove the residue, then put the dried chili pepper knots and peppercorns under the pot until simmering, and put it out to cool and can be used to make cold dishes.
Description: The wind blowing crucian carp is to put the slaughtered crucian carp in the pot, first add pepper salt (stir-fried with hot salt and a little peppercorns), mix the five-spice powder and marinate for 3 days, take it out and hang it in a ventilated place, blow and dry until the fish body is semi-dry.