Cold powder mixed with waist flowers
1. Mix the bowl juice: add water, salt, sugar, soy sauce, vinegar, sesame oil, monosodium glutamate, minced peppercorns (peppercorns soaked in water and softly chopped) and stir well.
2. Wash the loin flowers, cut the flowers, soak in vinegar for 5 minutes, wash. Cover and simmer for about 4 minutes, then remove and let cool for later.
3. Wash the toon, rinse with water and cut into sections. Bean sprouts are picked and washed and cooked. Cut the cold powder into strips.
4. Plate the above four samples, drizzle the juice, sprinkle the peanuts, and pour the appropriate amount of oil on the peppers.
Strange smell of waist flowers
1. Mix the bowl juice: green onion, minced garlic, salt, monosodium glutamate, white sugar, pepper, pepper powder, sesame paste, soy sauce, chili oil, vinegar stir well and set aside.
2. Wash the pork loin, remove the waist, change the flower knife, drain the water, and put the plate with bowl juice.
Pepper oil waist flower
1. Mix the bowl sauce: chicken soup, soy sauce, cooking wine, salt, monosodium glutamate, pepper oil, stir well and set aside.
2. Wash the pork loin, change the cross flower knife, cut into pieces, cook, fish out and drain the water.
3. Blanch the fungus, slice the lettuce and blanch the water.
4. Put the three things into the basin and pour the sauce and mix well and put on the plate.
Chives waist flowers
1. Wash and slice the pork loin, cook, drain, wash and cut the chives, and shred the bell pepper into a basin.
2. Add salt MSG, drizzle with soy sauce, mix well with sesame oil and plate.
Vinegar spicy waist flower
1. Wash the pork loin, cut the flower knife, cook it and fish it out, put it cold into the basin.
2. Cut the bell pepper into strips and set aside.
3. Mix the bowl juice: salt, green onion, soy sauce, vinegar, monosodium glutamate, sesame oil and mix well.
4. Add oil to the wok, add peppercorns, stir-fry bell peppercorns, pour in the sauce and stir-fry well, pour on the pork loin and mix well to plate.
Stir in the loin flowers
1. Change the waist to a knife, blanch the water, cut the mushroom water in half, cut the bell pepper into strips and blanch the water separately.
2. Add the loin flowers, bell peppers, shiitake mushrooms, salt, sesame oil and mix well in the pot to serve the plate.
Stir in a loin slice
1. Wash the pork loin, remove the waist, slice or flake, put into the water until mature, rinse with water.
2. Slice the cucumber, pour into the container, add salt, monosodium glutamate, rice vinegar, soy sauce, mix well and put into the dish, sprinkle with slices of green onion and ginger on top, and set aside.
3. Heat the sesame pepper oil on the net pot, pour the pot on the loin slice of the plate, and stir well when eating.
Bitter melon mixed waist
1. Wash the pork loin, remove the loin and slice it.
2. Remove the seeds of the bitter melon, wash and slice, soak in salt water for 5 minutes and set aside.
3. Bring water to a boil in a wok over high heat, rinse the pork loin until ripe.
4. Bitter melon with water over cold, set aside.
5. Pour the pork loin and bitter melon into the container, add salt, monosodium glutamate, sugar and chili oil and mix well.
Cowpea stewed pork loin
1. Wash the pork loin, cut off the waist tendons, and slice into pieces.
2. Wash the cowpea, cut into slices with a knife and set aside.
33. Heat the wok into the water and boil, add the pork loin and cowpea until ripe, scoop up and rinse, rinse with water, control the water, and set aside.
4. Pour the pork loin and cowpea into the container, mix in salt, soy sauce, sugar, monosodium glutamate and chili oil.
Spicy waist
Ingredients: pork loin, fresh leeks, dried chili peppers, peppercorns, cooking wine, salt, soy sauce, chili sauce, red pepper rings.
1. Handle the pork loin cleanly and cut into strips; the leeks should be washed and cut into sections.
2. Add pork loin in boiling water, add cooking wine, blanch and fish out.
3. Heat the oil in a pot, stir-fry the dried chilies, peppercorns and red pepper rings until fragrant, and stir-fry the pork loin strips and leeks slightly.
4. Add salt, soy sauce and chili sauce. Stir-fry evenly over high heat, stir-fry until fragrant, and then put on a plate.
Sautéed loin flowers
Ingredients: pork loin, lettuce, green onion, pickled chili pepper, ginger, garlic, salt, pepper, soy sauce, water bean powder, cooking wine, fresh soup, mixed oil, monosodium glutamate.
1. Cut ginger and garlic into nail slices about 0.1 cm thick. Shallots, pickled peppers and cut into "horse ears" shape. The lettuce is cut into chopstick strips, mainly to remove the fascia, cut open to wash the waist, use a knife to first cut the pattern of 0.3 cm wide obliquely, and then cut the horizontal pattern three knives and one break into a "phoenix tail" shape.
2. Put the loin flowers into a bowl, add salt, cooking wine, and water bean flour and mix well. In the other bowl, mix soy sauce, pepper, monosodium glutamate, water bean powder, and fresh soup into a sauce.
3. Put the wok on the high heat, put the mixed oil to 70% of the oil temperature, put in the waist flower and quickly fry it, then put the bubble chili, ginger, garlic, green onion, lettuce strips stir-fry the aroma, cook into the juice, bump a few times, and put the pot on the plate.
Stir-fry
Ingredients: pork loin, pork liver, pork belly, pork, shuifa magnolia slices, shuifa fungus, fresh vegetable hearts, pickled chili peppers, ginger slices, garlic slices, green onion, salt, soy sauce, cooking wine, water bean powder, fresh soup, mixed oil.
1. Cut the green onion and pickled pepper into a "horse ear" shape. The magnolia slices were changed to thin slices, the pork belly head was removed from the tendon oil, the pork loin was removed from the fascia, the waist was cheeks, and the liver was removed from the tendons.
2. Cut the pork, liver, waist and belly into slices, put them in a bowl, add salt, cooking wine and water bean flour and mix well.
3. Mix soy sauce, salt, fresh soup and water bean flour into a sauce.
4. Put the wok on the high heat, put the mixed oil to 60% of the oil temperature, put the pork, belly, liver, waist and stir-fry, put the bubble pepper, ginger slices, garlic slices and fry the aroma, then put the fungus, magnolia slices, green onions, fresh vegetable hearts and fry the raw, and then spray into the juice, after the juice is collected, the pot is plated.
Miyaho waist block
Ingredients: pork loin, dried chili pepper segments, peppercorns, soy sauce, salt, cooking wine, horse's ear shallots, vinegar, sugar, ginger slices, garlic slices, monosodium glutamate, water bean powder, mixed oil, fresh soup.
1. Peel off the fascia, wash it, use a knife to flat slice into two pieces, clean the waist and wash it, cut it into a 0.3 cm square cross pattern with a straight knife, then cut into "lychee" pieces, and then put it into a bowl, add salt, cooking wine, and water bean flour and mix well.
2. Mix soy sauce, salt, sugar, vinegar, monosodium glutamate, cooking wine, water bean powder and fresh soup into a sauce.
3. Put the wok on the high heat, put in the mixed oil and heat it to 70%, fry the dried chili peppers and peppercorns to brown, put in the waist pieces, fry the flowers, add ginger garlic slices, green onions and fry a few times, spray into the juice, stir-fry a few times, and put the pot on the plate.
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<h1 class="pgc-h-arrow-right" data-track="85" > palace security waist piece</h1>
Ingredients: pork loin, salted fried peanut kernels, dried chili peppers, peppercorns, ginger slices, garlic slices, horse's ear shallots, salt, cooking wine, soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, mixed oil.
1. Cut the dried chili pepper into 2 cm long pieces, remove the fascia from the pork loin, cut off the waist, flat knife 0.5 cm thick large pieces, put into a bowl, salt, cooking wine, green onion ginger juice, water bean flour and mix well.
2. Mix soy sauce, vinegar, sugar, salt, fresh soup, monosodium glutamate and water bean flour into a sauce.
3. Put the wok on high heat, put the mixed oil to 60% of the oil temperature, put the dried pepper and peppercorns and fry until brownish red, put in the waist slices and quickly fry, put the ginger slices, garlic slices, green onions and fry the aroma, cook into the juice, collect the juice bright oil, add salt and fry the peanut kernels, stir-fry evenly and put the pan on the plate.
Miyaho meat flowers
Ingredients: pork tenderloin, salted peanut kernels, dried chili peppers, peppercorns, ginger slices, garlic slices, horse's ear shallots, salt, cooking wine, soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, mixed oil.
1. Cut the dried chili pepper into 2 cm long pieces, pork tenderloin flat knife 0.5 cm thick large pieces, use a straight knife to push the cross pattern, and then cut into diamond-shaped pieces into a bowl, salt, cooking wine, water bean powder mix well.
2. Mix soy sauce, vinegar, sugar, salt, fresh soup and water bean flour into a sauce.
3. Put the wok on the high heat, put the mixed oil to 60% of the oil temperature, put the dried pepper and peppercorns and fry until brownish red, add the meat flowers to quickly fry the scattered flowers, put the ginger slices, garlic slices, green onions to fry the aroma, cook into the juice, collect the juice bright oil, add salt and fry the peanut kernels, stir-fry evenly and put the pan on the plate.
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