Grilled pork ribs with southern milk
Ingredients: pork ribs 2.5 kg.
Ingredients: 5 pieces of southern milk.
Seasoning: White soy sauce, fenjiu, sugar, monosodium glutamate, green onion, ginger, garlic.
method:
1: Crush the southern milk and mix well with a little soup to form a paste.
2: Chop green onion, ginger and garlic into small pieces, mix the southern milk, white soy sauce, fenjiu, sugar, monosodium glutamate, green onion, ginger and garlic together.
3, with your hands to grab the mixed juice all rubbed on the ribs, both sides should be kneaded, marinated for two hours, the marinated ribs hooked with a hook, put into the burning fire in the dark oven to bake, eat, along the bone seam into strips, and then chop into pieces into the plate.
Autumn pepper eggplant skin
Production Process:
1: Wash the eggplant skin 150g, cut into diamond-shaped slices, put into a clean pot and simmer until slightly soft and dehydrated, put out and set aside.
2: Heat the pan with oil to 50%, add 10 grams of garlic slices and stir-fry, add 25 grams of green and red pepper slices to simmer the spicy flavor, put the eggplant peel, add a little salt, MSG and turn well to plate.
Sauce roasted Tibetan pork
characteristic:
Tibetan fragrant pig is a newly listed green food, known as ginseng meat, the largest body size is only 40 or 50 kilograms, small size, lean meat content is sufficient, the meat quality is smooth. This is a cold dish made by the author on a whim, and after many trials, it is not only delicious, but also sells well.
raw material:
Tibetan incense pig 10 kg.
seasoning:
Homemade miso soup 40 kg, sesame oil 500 g.
make:
Thaw the Tibetan fragrant pig, remove the head, remove the feet, chop into large pieces, wash away the blood stain with running water, blanch the water in boiling water, control the water, put it into the homemade sauce soup to cook, take it out and put it in the refrigerator, take out the knife when you walk, put it on the plate, brush sesame oil, and serve it.
Homemade miso soup:
Add 1.5 bags of Liubiju dry yellow sauce, 400 grams of rock sugar and chicken essence, 250 grams of chicken powder, 30 grams of salt, 50 grams of flavored flavoring paste of Michuan Shen Kitchen, 350 grams of light soy sauce, 400 grams of flower carving wine, 100 grams of sugar into the pot and stir-fry incense, add to the barrel (be careful not to paste the bottom), add 40 kg of thick soup, spice packets (60 grams of star anise, cumin, fragrant peppercorns, dang ginseng, white peppercorns, white peppercorns, 30 grams of fragrant leaves, 500 grams of jujube, nutmeg, grass cardamom, sand kernels, licorice, cinnamon, baizhi, ginger 20 grams each, Comfrey, grass fruit, cloves 5 grams each, thyme 50 grams), vegetable packets (500 grams of green onions, 1 kilogram of carrots, 3-4 pieces of celery, 2 green and red peppers each, washed and sliced), cook for about 40 minutes to make incense, medicinal packets can not be fished out.