Canned roast meat
raw material
Pork belly 1 square (weighing about 500 grams), ginger, green onion, vegetable oil, soy sauce, cooking wine, Sichuan salt, rock sugar, sesame oil, peppercorns, cooked chicken bones, 750 grams of fresh soup
method
1. Sauté with 25g rock sugar in a pan to make a sugar sauce. Pork is removed from the hairs, scraped and washed, boiled in boiling water for 10 minutes, the blood is removed, fished out to dry, and the skin of the meat is coated with a layer of rock sugar juice to color.
2. Pour fresh soup into the hot pot and boil, add salt, monosodium glutamate, vegetable oil under the pot to cook to 70% or 80% heat, put the pork into the pot, the pork skin is facing down, constantly use the soup spoon to scoop hot oil pouring, fry until the pork is orange yellow when the oil is caught.
3. Put the chicken bone pad bottom in the small clay pot, put the meat skin up into the jar, add soy sauce, green onion, ginger, cooking wine, peppercorns, Sichuan salt, rock sugar juice, rock sugar, fresh soup, cover the clay pot with a lid, boil over high heat, switch to low heat, and turn it over when the pork is 70%.
4. Fish out the meat cube, put the skin up into the jar, simmer the original juice of the pork in the pot, thicken, add sesame oil, and pour on the meat cube.
Jar meat
Ingredients: pork belly 500 g, lean pork 125 g, net winter shoots 150 g, shui fa shiitake mushrooms 50 g, 1 egg, 10 g sea rice
Seasoning: 1 piece of ginger, 20 peppercorns, 3 green onions, 15 grams of rock sugar, 1 gram of salt, 5 grams of soy sauce, 50 grams of rock sugar color, 10 grams of water starch, a little cooking wine, and an appropriate amount of old soup
1. Scrape and wash the pork belly and cut into pieces. Minced lean meat, made into meatloaf, fried in a pan of hot oil, and dried. Cut the net winter shoots into hob pieces. The eggs are cooked, shelled and fried in a pan of hot oil to a golden brown. Remove the mushrooms from the stems and cut into chunks.
2. Take 1 jar, put the meat pieces, meat cakes, winter shoots, eggs, and shiitake mushrooms into the jar, add cooking wine, peppercorns, green onions, ginger, sea rice, rock sugar color, soy sauce, rock sugar, salt and old soup, seal with kraft paper, simmer over low heat for 5 to 6 hours.
3. Pick the ginger and green onion from the altar, fish out the simmered raw materials, and put them into the container in an orderly manner. Bring the soup to a boil, add water starch and drizzle over the simmered ingredients.
Jars of bean blossoms
Seasoning: 10 grams of minced ginger, 15 grams of pixian bean paste, salt, pepper, cooking wine, red oil, pepper oil, fresh soup, water starch, salad oil, five-spice powder a little raw material lactone tofu box, refined beef 100 grams, fried steamed bun 20 grams, crispy soybeans, crispy peanuts 15 grams each
1. Wash the fine beef and chop into fine minced pieces.
2. Pixian watercress sauce finely chopped.
3 Wok on the fire, pour salad oil into the heat, put in the minced beef until crispy, under the Pixian bean paste, ginger, five-spice powder stir-fry incense, cook into the cooking wine, salt, pepper, put the pot into a small bowl, that is, into the beef crispy.
4 net wok reset on the fire, inject an appropriate amount of fresh soup to boil, add lactone tofu to stir, add salt to adjust the taste, use water starch to outline, drizzle with red oil and pepper oil, put it into a clay pot, sprinkle with beef crispy cheeks, fried steamed buns, crispy soybeans, and crispy peanut kernels.
Selected from the book "Sichuan Cuisine One Book", all rights reserved.