Ingredients: 250 grams of pork belly, 3 grams of salt, a pinch of soy sauce, 3 grams of ginger, 3 cloves of garlic, oyster sauce, 3 ml of sesame oil, onion, sugar, honey, pepper 2 grams, sesame seeds 5 grams, 1 sydney pear
method:
1: Wash the pork belly, peel and cut into thin slices.
2: Juice the pear, drain the residue and take the juice, add ginger, garlic, minced onion, soy sauce, oyster sauce, sugar, honey, pepper, salt and sesame oil to make a marinade.
3: Put the cut pork belly into it and marinate for more than 4 hours, or overnight.
4: Heat the pan, spread the marinated meat slices flat in the pan over medium heat and fry slowly, fry on both sides until they change color, brush with a little marinade, and fry until both sides are slightly browned.
Ingredients: Chinese cabbage 500 g oil gluten stuffed meat 10 pieces; oil 20 ml soy sauce 20 ml salt 3 g garlic cloves 4 a little green onion;
method
1. Wash the cabbage into slices, prepare the oil gluten stuffed meat; pour the cabbage into the water after the water in the pot is boiled and then fish it out; prepare the garlic cloves and green onions;
2. Pour oil into the pot, warm oil into the garlic cloves to burst the aroma; then pour the cabbage into the cabbage to taste the aroma and add salt to taste; then pour the oil gluten into the meat;
3. Add soy sauce and stir-fry evenly, then pour a little boiling water on the lid on high heat and turn to low heat; burn until the oil gluten skin wrinkles and stir-fry evenly; burn until the cabbage is cooked soft and the flavor is extinguished;
Ingredients: soy sauce Ground black pepper 1 small dish of pork chops 1 large cup of cola 1 piece of ginger 4 cloves of garlic A little fine salt Cooking wine Soy sauce Soy sauce Soy sauce
1, wash the steak and control the water for later, boil the water in the pot, put a pinch of peppercorns, put the spine into the pot, add 1 spoonful of cooking wine and cook until the bloody foam overflows, fish out the warm water of the spine to rinse the foam control water and reserve
2: Wash and dice the ginger, peel the garlic, heat the pot and fill the oil, and sauté the ginger and garlic until fragrant
3: Stir-fry the boiled meat until the skin is slightly golden and caramelized, spray cooking wine into the pot, stir-fry the soy sauce, soy sauce and soy sauce
4: Pour cola into a pot and use the amount to drown the steaks
5: After bringing to a boil, turn to medium-low heat and cover and simmer
6: Simmer until the steaks are crispy and soft (about 18 minutes), salt and taste well, turn to high heat to collect the juice, sprinkle freshly ground black pepper before cooking
Ingredients: 300 g beef tendon, green onion, ginger slices, large ingredients, dried chili peppers, several peppercorns, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar;
1. Wash the beef tendons, add shallots, ginger slices and large ingredients into a pressure cooker and press for 40 minutes;
2. After cooling slightly, take out the beef tendon and cut it into small pieces;
3. Heat the pot and pour in the oil, dry the pepper and peppercorns, heat over low heat until fragrant, pour in the green onion and garlic slices;
4. Then pour in the cut hoof tendon pieces and stir-fry;
5. Add soy sauce, cooking wine, vinegar, a little sugar and salt, stir-fry evenly to get out of the pot;
Ingredients: lean pork, green pepper, soy sauce, corn starch, vegetable oil, red pepper, salt, garlic, ginger;
1. Slice the pork, mix with corn starch, soy sauce, salt and marinate;
2. Green pepper, red pepper cut into coarse strips, ginger and garlic minced; hot oil, a small amount, under the meat, discoloration, put out and set aside;
3. Do not wash the pot, heat the oil again, this time slightly more, sauté the minced pesto ginger, under the chili pepper, stir-fry a few times. Then add the meat and fry until the peppers are broken and ready to be plated;
1: Cut the pork belly into cubes, put it in cold water and add cooking wine for later.
2: Wash and set aside tea tree mushrooms and shiitake mushrooms, prepare sliced green onion, sliced ginger, 2 large ingredients, 2 cloves, 1 piece of cinnamon, 60 grams of rock sugar.
3: Pour in 3 porcelain spoons of soy sauce in a cold pan, add rock sugar, turn on high heat to melt the rock sugar.
4: Add the pork belly that has flown over the water, add the slices of green onion and ginger and the large ingredients, cloves, cinnamon and dried chili peppers.
5: Add tea tree mushrooms and shiitake mushrooms, add beer and stir well.
6: Add green shoots, add salt to taste and simmer for 1 hour, then come out of the pot.
Ingredients: 500g fresh ribs, a little minced garlic, a little salt, a little coarse-grained sweet potato powder, a little chopped chives, a little pepper, a little cooking wine
1: Soak the ribs in water for one hour to remove the blood, drain the water, add salt, pepper and cooking wine and marinate for more than half an hour
2: The marinated ribs are evenly coated with coarse-grained sweet potato powder
3, put oil in the pot (to be more, can not pass the ribs), 6-7 into the oil temperature, put into the ribs in the medium heat to fry, (the middle to turn to avoid the paste), and finally turn on the high heat until the oil temperature of about 90% quickly fried until golden brown out
4: Put it in the sauce while it is hot, mix well, cover with a lid, simmer and marinate for a few minutes
5、 Sauce: 2 spoons light soy sauce 1 spoon of dark soy sauce 2 spoons of sugar 2.5 spoons of aged vinegar A little white pepper A little sesame oil Chicken powder cooking wine Minced garlic chopped chives mixed
Ingredients: green and red pepper, sugar, green onion, 1 salted egg, 400g eggplant, ginger, garlic, cooking wine, pepper.
1. Cut the eggplant into pieces, fry it well with 70% hot oil, and the eggplant will absorb less oil at a high oil temperature. If you are afraid of oil, it is steamed, and it is also delicious.
2. Add an appropriate amount of oil to the pot, lay down the salted eggs, crush the salted eggs with a spatula, add a little cooking wine, slowly stir-fry over medium heat, and set aside.
3. Add a little oil to the pot and sauté chives, ginger, garlic and chili peppers over medium heat.
4. Pour the eggplant and salted egg into the pot, add cooking wine, boil in water for a while, add salt, sugar, pepper and green onion