Braised pineapple ribs
Ingredients: pork chops, pineapple, bell pepper, ginger, water, rock sugar
Method: 1: Cut the ribs into large pieces, boil a small pot of water, put in the ribs blanched after the water is boiled, blanch well, take out and wash and set aside.
2: Add 1 tbsp oil to a wok and stir-fry garlic slices and ginger slices until fragrant.
3: Add the ribs and fry until golden brown on both sides. Stir the braised pork seasoning in half a packet, 300 grams of water, pour into the sautéed ribs, cover, bring to a boil on high heat, reduce the heat and simmer for 20 minutes.
4: Cut the pineapple and red bell pepper into small pieces and set aside. After 20 minutes, add the pineapple and rock sugar and simmer for another 5 minutes until the soup is thick.
5: Add bell pepper and stir-fry for a while, then collect the juice and put it on the plate.
Back to the pot spicy chicken wings
Ingredients: Chicken wings, two wattle peppers, salt, tempeh, sugar, vegetable oil, dried chili peppers, garlic, water, Pixian watercress, peppercorns
Directions: 1. Long chicken wings are halved into two segments, and then each is halved into four small segments. Cut the two thorn strips into lengths, crush the tempeh and slice the garlic.
2: Cook chicken wings in water for half an hour until fully cooked.
3: Add oil, add garlic, dried chili peppers, peppercorns and stir-fry until fragrant, add Pixian watercress and stir-fry, add chicken wings.
4: Add a small amount of soy sauce to taste, add the two wattles and tempeh and stir-fry, and put a little sugar when cooking.
Spicy bean flower fish fillet
Ingredients: 250 grams of grass carp (boneless), 1 box of tofu, rice wine, salt, egg white, starch to taste, green onion, ginger, minced garlic, 4 chaotian peppers, 1 tbsp peppercorns, 1 tbsp Pixian bean paste, 1 tbsp cooking wine, 1 tsp light soy sauce, 1 tsp sugar, salt to taste, fried peanuts and rice to taste
Method: 1, close to the fish bone, the fish body of the meat slices, fish oblique slices into large thin slices, put rice wine, salt, egg white and starch to grasp well, slurry for about 10 minutes. (Boil fish heads and bones into fish soup and set aside).)
2: Finely chop the green onion, ginger and garlic, cut the pepper into small pieces, chop the pixian spicy bean paste, and slightly roll out the fried peanuts and rice and set aside.
3: Put oil in the pot, sauté the fragrant peppercorns over low heat, then add the fragrant peppercorns and fry them to set aside.
4: Stir-fry ginger and minced garlic in a frying pan, add pixian spicy bean paste and sauté red oil, add fish soup to boil, cook rice wine and soy sauce, then add sugar and a little salt to adjust the taste.
5: Add the marinated fillets one by one and cook for about a minute or two until the fillets turn white.
6: Put lactone tofu (bean blossom) into slices with a spoon and put them into a container. Pour the cooked fish fillets into a pot of bean blossoms, sprinkle with peanut kernels, green onions, minced garlic and the previously sautéed chili pepper segments, and heat the oil (smoke) in the soup spoon and pour on top.
Dried green peppers sauté pork belly
Ingredients: 200 grams of pork belly with skin, 200 grams of green peppers, 4 grams of salt, 5 grams of sugar, 10 ml of dark soy sauce, 10 ml of cooking wine, appropriate amount of ginger slices, appropriate amount of garlic slices
Directions: 1: Wash and drain the pork belly with skin, slice and set aside.
2: After washing the green peppers, cut them diagonally into sections, put oil in the pot, heat on high heat, and when the oil is 70% hot, add ginger and garlic slices and fry until fragrant.
3: Add the sliced pork belly and sauté until the slices are micro-rolled.
4: Stir in the soy sauce and cooking wine evenly, pour in the green pepper, cover and bake for a while, until the green pepper is cooked thoroughly, then remove the lid and put in the salt, and the sugar is fried evenly out of the pot.