The two legs of the pig meat knife 370 grams, garlic (yellow peppers, garlic Taiwan can) 70 grams, 25 grams of lard, 12 grams flour paste, soy sauce, cooking wine 12 grams, 5 grams of sugar, bean paste, onions 5 grams, 3 grams of msg.
1 meat red, the whole piece in cold water about 20 minutes to cook;
2 try to use chopsticks inserted, without blood exudation that has been cooked, remove and slice standby after cooling;
3 green peppers washed, seeded remove stalks, cut into 3 cm square pieces;
4 garlic to dry skin, cut;
5 wok of oil, stir fried meat to fall;
6 see the fat part of the contract, then put the number of fried green peppers, first sung out;
7 pot oil, the sweet, spicy bean paste saute, add broth, sugar, monosodium glutamate;
8 and then back into meat, stir fry green pepper;
9 pot add garlic fry before, to smell out, you can dish to eat.
Taste delicious, family (this dish in Sichuan without the sugar and soy sauce, and sweet red sauce).
Dongpo’s braised pork
Streaky pork rib meat 1500 grams, rice wine 250 ml, Jiang Kuai 50 grams, 150 ml of soy sauce, 100 grams of sugar, 50 grams of onion
1, the pig streaky meat thin, plump, shaven skin more than hair, washed with warm water, into the boiling water pot boil for five minutes, and then boiled bleeding water, washed, cut into 20 squares.
2, take a large casserole, with a small rack bottom, first covered with onions, ginger, and then neatly ranked in the top of pork, add sugar, soy sauce, wine, add onion knot, cover the pot, stir boil after sealing side sealing, use Weihuo stew about two hours to the meat to 80 crisp, open the cover, will turn over the pieces, and then stamped with seal, continue to use Weihuo stew cakes. Then the casserole side away from the crater, skim, two small pots with the skin up into two, with special, peach paper cover sealing around the cage stir steamed for half an hour, until the meat is tender crisp. Before eating into the steamer pot, steam for 10 minutes on a stir.
In order to thin tender meat wine stew dish, bright red color, fruity juice thick, crisp rotten and not broken, fragrant waxy and not greasy, is the traditional Hangzhou dishes.
Steamed pork with preserved bean curd
Ingredients: Vegetarian sauce 500 grams, 60 grams of pickled tofu juice. Ingredients: 50 grams of sesame oil, soup 360 grams, wet starch 30 grams, 5 grams of sugar, 25 grams of soy sauce, MSG 3 grams, 1 grams of ginger.
Approach: (1) the prime jiangrou cut into 8 cm wide and 0.6 cm. (2) the rotten milk first cast a layer in the preparation of the meat bowl, and then cut the meat skins down neatly yards into the bowl, then the remaining pickled tofu juice poured on top, add sugar (100 grams), sugar (2 grams), monosodium glutamate (1 grams), on the steamer stir steam for 7 to 8 minutes after the take out, put the soup poured into another bowl, steamed meat buckle in the tray. (3) chaoshao put sesame oil (1 -), over the fire from 7 to 8 into heat, next into the ginger soup, (Yu Liang), sugar, soy sauce, MSG and steamed sauce soup. After the boil, thicken with wet starch adjusted diluted, and then drops into the oil, poured into the steamed meat on a.
Features of dishes
Pickled tofu Braised Pork traditional dishes in the Han nationality, belongs to the market or department of shandong. Eye view like red meat meat, golden color and red, texture soft, tender. Pickled tofu is very fragrant very intoxicating, so do not use pickled tofu Braised Pork add wine, pickled tofu because itself with wine flavor and aroma, made out of meat will be especially delicious.
The pickled tofu bean products of microbial fermentation. Pickled tofu delicate texture, mellow taste, taste delicious, rich in the human body needs a variety of trace elements, is a rare food item.
It contains ingredients and similar to the tofu. Has the efficacy of Kaiweixiaoshi tiaozhong. Can be used after the food not sweet, malnutrition or infantile indigestion abdominal distension, thin stool etc.. Make use of bean curd milk, you can make the change more rich, more sense of taste. In the table, for Hot pot and Jiang Muya, mutton noodles, bread oven, sauce and meat processing etc. more often.
Mushroom stewed chicken
“Material and dosage”
A chicken only about 2.5 kilograms, mushroom 75 grams, 20 grams of black fungus, red dates 5, the number of pieces of ginger, garlic and two different flavoring amount.
“Production and description”
(1) chicken to internal organs, wash after hanging in the water; mushrooms soaked soft, cut out the hard stem, dry water; White fungus macerate; red dates to go nuclear, cut into small pieces.
(2) in soy sauce evenly coated chicken body, down the oil pan fried until golden brown, add ginger, garlic, spilling wine, fallen two bowls of half water, adjust the taste, adds the mushroom, red dates with grave 20 minutes to take up a chicken, stay cool, cut pieces on the dish. The rest of the cloud ear fungus, add mushrooms in and boil again, adjust the flavor, taste some Coriander, scooped up the straw mushroom with chicken next, add sesame oil, cooked oil, coriander.
Wafer pork chop
“Material and dosage”
Fresh pork chop, and 25 grams of shrimp, egg yolks, cornstarch, salt, Sugar, flavor, powder,
the amount of them.
“Production and description”
Pork cut into thick pieces, with a knife meat hammer loose and drop in egg yolk, salt, sugar, soy sauce, miconazole powder, Shao liquor, onion velvet etc. mix marinate for 20 minutes after, remove the for starch winners in the flesh, put down the gentle heat oil in a wok fried, fry, oil, fry until both sides were cash yellow shoveling plate, shrimp, fried fragrant, with both sides of the plate, eat with Worcestershire sauce dip eat.