Spicy sauce sticky pressed pig hands
Ingredients: 800 g of pork hands
Seasoning: 30 grams of fried shallots, 10 grams of fried ginger slices, 2 grams of large ingredients, 1 gram of sesame pepper, 1/2 slices of fragrant leaves, 1 gram of cumin, 2 grams of bai zhi, 1 g of white cocoa, 0.5 grams of cinnamon, 0.5 grams of tangerine peel, 3 grams of cinnamon balls, 10 grams of beauty pepper, 5 grams of flower pepper, 20 grams of spicy condiments, 75 grams of Vantamine press sauce, 12 ml of Weida delicious soy sauce, 5 ml of Weida rock sugar dark soy sauce, 15 grams of June fragrant chili sauce, 15 grams of little hot girl sauce, 3 grams of chicken powder, 100 ml of flower carving wine, 900 ml of water, Rock sugar 15 g
Preparation Method:
1. The pig hand is initially processed into a block of equal specifications, and rinsed with blanching water for about 5-6 hours;
2, add the main ingredients and spices to the pressure cooker, open the lid on high heat, time the gas is timed, simmer for 25 minutes on medium heat for 5 minutes (or directly press for 30 minutes).
Dried sautéed American sweet goose
Ingredients: 500 g of American sweet goose.
Accessories: 50 grams of black shoots, 5 grams of green onion and ginger, 10 grams of carrots, onions and garlic, 10 grams of dried peppers, 5 grams of coriander and green garlic.
Seasoning: 50 grams of homemade goose paste, 50 grams of broth, 10 grams of cooking wine.
Preparation steps:
1. Wash and chop the geese, and change other accessories to blocks.
2: Put the geese in boiling water for about 2 minutes to remove the blood water, then fry in a 60% hot oil pan for about 1 minute until the skin is tight.
3, leave the bottom oil in the pot, sauté the onion, ginger and garlic until fragrant, stir-fry the dried peppers, geese, cooking wine, stir-fry in the homemade goose sauce, steam it for 1 hour (the goose meat is more fragrant after steaming. Do not use the method of cooking, otherwise the taste will be lost and the meat will diverge).
4: Sauté carrots, garlic and onions on the bottom of the pot and put them in a large sand pot. Raise the steamed geese into the pot over high heat to dry the juice, pour it into the sand pot, and sprinkle with coriander and garlic.
Homemade goose sauce: Pillar hou sauce, seafood sauce, grinding sauce, sesame paste, sweet noodle sauce together in the bottom oil pot and stir-fry well. Among them, the amount of grinding sauce is a little less, and the ratio of other sauces is 1:1, and the taste is sweet and salty.
Kung Fu beef liver
Ingredients: beef liver.
Accessories: cucumber, ginger slices, garlic slices, pickled ginger slices, sauerkraut slices, roasted pepper crumbles, green pepper rings.
Seasoning: salt, monosodium glutamate, cooking wine, corn starch, salad oil.
1: Cut the beef liver into large pieces and add salt, cooking wine and corn starch to a bowl to sizing. Cut the cucumber into thin slices, cut the green shoots into thin slices, put them together in a pot of boiling water, and then fish them out and put them in the bottom of the nest plate.
2: Fill the net pot with oil, burn until it is 30% or 40% hot, then add the beef liver slices, and after sliding and cooking, pour out the draining oil. Leave the bottom oil in the pot, first put ginger slices, garlic slices, pickled ginger slices, sauerkraut slices and roasted pepper crushed and stir-fry, mix the appropriate amount of fresh soup and boil, add salt and monosodium glutamate and pour in the beef liver slices, cook for 1 minute and then hook the thin mustard, and put the pot in a dish with a base.
3, take another net pot and put the appropriate amount of oil, heat it up and fry the green pepper rings until fragrant, scoop it on the plate, and serve.