<h1 class="pgc-h-arrow-right" data-track="1" > fried crispy meat</h1>
1. Wash and prepare the pork belly, then cut into pieces
2. Cut the pork belly into the pepper powder and peppercorns, the peppercorns are mashed by themselves with a garlic mashing machine, not too fine, will be more flavorful.
3. Add an egg sweet potato starch and some salt
4. Use your hands to grasp it evenly, so that each piece can be wrapped with starch, you can dry it a little bit, it is okay, not too thin, otherwise you can't hang the starch
5. Inject oil into the pot, the oil will bubble up with the process of heating, and the bubbles will slowly disappear with the higher the temperature
6. At this time we can throw a piece down to try the oil temperature, immediately roll over the oil temperature is just right
7. Then quickly wrap the starch with chopsticks and throw it into the frying pan to fry, to control the heat is too high temperature immediately turn off the fire smaller, control in the medium heat on the line
8. Fried for about seven or eight minutes the color is almost ready to be fished out. This can be eaten directly, if the frying time is short, it is recommended to use it to cook soup
<h1 class="pgc-h-arrow-right" data-track="36" > quick fried dumplings</h1>
Ingredients: dumplings (freshly wrapped and quick-frozen), oil, sesame seeds (optional), green onion (optional);
method:
Both fresh and frozen dumplings are available, but this time they were frozen.
Frying pan with oil, dumplings do not need to be thawed, tiled yards are good.
Start frying over medium heat, pick up an observation after a minute or two, and pour pure water if the bottom is brown. Less than one-third of the water is more than one-third of the dumplings (if it is a fresh dumpling, the amount of water is appropriately reduced.) Cover and simmer for about five minutes.
When the water is almost dry, pour in a small bowl of thin flour water (flour: water = 1:10) and sprinkle sesame seeds and chives (or not). There were no shallots at home, so I sprinkled green peppercorns.
Fry over low heat and finish.
<h1 class="pgc-h-arrow-right" data-track="44" > soy pepper roasted white eel</h1>
Ingredients: eel; coriander; shallot; garlic; dried chili pepper; tempeh; salad oil; salt; soy sauce; monosodium glutamate; cooking wine; sesame oil; starch; chili sauce;
1, eel to the head, the fish body with 70% hot water blanched, and then use straw ash to wipe off the surface of the white eel fluff, with chopsticks from the incision point, twist out the intestines and wash it, cut off the whiskers, cut into 0.5 cm wide knife. After washing, place on a plate and set aside;
2, the processed white eel with salt, monosodium glutamate, cooking wine, dry starch pickling, put into the hot oil, fried thoroughly, leave the bottom oil in the pot, put the tempeh dried pepper sesame oil simmered, put in the fried white eel, add garlic, salt, monosodium glutamate, green onion, sesame oil, soy sauce, wet starch stir-fry, sprinkle into the coriander segments.