There are not many spices to prepare, shredded ginger, garlic granules, and dried chili peppers. Pen ~ fun ~ pavilion www.biquge.info

After the oil is hot, add shredded ginger, garlic granules, and dried chili peppers to stir-fry, a few spices are easy to taste, and after a minute, the fragrance of stir-frying will diffuse, and then you can add large yellow croaker.

After adding the yellow croaker, put some vinegar first, wait for the vinegar to heat up, pour in some soy sauce, which makes it more delicious, and then pour water to start cooking the fish.

The fish is still whole now, so you must not put too much water, otherwise it will not be good to cook it with soup, and the water is added to cook tofu, and when the fish is fried, it is almost cooked, so you don't have to worry about the fish being undercooked.

Although it is said that it is a thousand boiled tofu and ten thousand boiled fish, the more the tofu is cooked, the more flavorful it is, this statement is indeed true, but the fish of yellow croaker is not suitable for stewing, so this statement is not suitable for this, and Meng Chuan has been soaking tofu in salt water at the beginning, so there is no need to worry about the tasteless tofu.

Among the spices stir-fried this time, Meng Chuan did not slice the garlic material, but directly used garlic granules, so that the flavor gradually spread during the stew and make the fish more delicious.

Because there is not much water added, so the water will be boiled in less than two minutes, and the yellow croaker is best not to turn over when boiling water, some people think that if I turn it over and cook it, it will be easier to cook, but it is not necessary, and when it is turned over, the fish is easy to rot, and it is not beautiful if it is rotten.

When putting in the tofu, it is best to put it on low heat, otherwise the boiled tofu is easy to roll the tofu, and it is best to put it around the fish one by one, so that it is more flavorful, and the tofu can be boiled for a while, and you can continue to boil it over medium heat.

At this time, if you are still worried that the fish is not cooked, you can cover the pot and simmer for 10 minutes, using the water vapor emitted by the soup to simmer, and you can sprinkle a little salt before simmering to absorb the flavor.

After about ten minutes, the soup was almost ready, and the fish was very beautiful at this time because of the soy sauce coloring.

When serving, you can selectively sprinkle some green onions or coriander, and if you don't like to eat it, you don't need it, Meng Chuan suggested that you can put some green onions, which is not only beautiful, but also more fragrant.

In this way, a dish of roasted tofu with yellow croaker is ready.

There are not many spices put into this dish, so it does not hide the aroma of the fish at all, and the fish is fried, so the meat is firm and definitely good to eat.

Time was tight, and Meng Chuan immediately began to make another lamb dish.

Meng Chuan found a mutton warm-up dish from the medicinal diet, which was very good, and this dish was also shown to be ready to be made in the recipe, but Meng Chuan was about to make it, and suddenly reminded that his mental strength was not enough.

This shocked Meng Chuan, didn't it show that it could be made, why didn't he have enough mental power? So he immediately asked: "Brother System, my dish can't be made as shown, why can't it be made." ”

The system replied coldly, "You can make it just means that your cooking skills are enough, it doesn't mean that your mental power is enough, make some exquisite braised pork by yourself to make up for some mental power." ”

Oh, so that's the case, the exquisite braised pork that was rewarded last time, I haven't done it yet, and I usually feel that my mental power is useless, but this time it comes in handy, just do more this time, anyway, the shelf life is one month, and you don't have to worry about it.

Braised pork has a long history, and many people confuse braised pork with Dongpo pork, because the recipe is basically the same. In fact, there is a difference and a little difference, and there is not much difference if there is no difference, but one of the biggest commonalities is to turn on a low heat, put less water, stew for a long enough time, and the taste is naturally good.

Meng Chuan first used a casserole to start stewing meat, a piece of pork belly, after washing, first remove the hair, we bought back the pork on the market, the skin is more or less hairy, it turns out that if we deal with it, it is basically burned with fire, but now it is really unsafe to use fire, Meng Chuan has a good way, that is, put it in the pot to burn.

After finding a pot, turn on the high heat, don't put anything, and when the pot is hot, put the pig skin directly in the pot to blanch, you don't need to burn it for a long time, because those are small hairs, and it will be almost the same after half a minute, and then scrape with a knife, scrape it clean, and then put it into the casserole and start simmering after cleaning it.

When stewing, put some tangerine peel, Sichuan pepper, cooking wine, and two slices of ginger, which can effectively remove the fishy smell of the meat and taste better.

After the spices are added, you can directly boil on high heat, boil and take it out, first rinse it with cold water, so that the meat is firm, and when you cut it, you can cut it into square, which is very beautiful.

Now start to do it officially, ginger slices, green onions, garlic, star anise, this is an indispensable spice, pour oil on the pot, after the oil is hot, put in the spices and start stir-frying, there is no need to wait until the fragrance comes out to put the meat, because the meat has to be stirred first, so put the spices directly into the meat pieces.

Because this is pork belly after all, no one likes to eat fatty meat, so it is best to stir out some oil if you can stir it out, so that it will taste better later.

Almost when the pieces of meat are stirred golden brown, they can be sandwiched.

The oil is still not moving, use the oil to start boiling rock sugar, you must pay attention to the heat when boiling rock sugar, because the pot is already very hot at this time, you must use low heat to boil slowly, after boiling the rock sugar, add the braised pork to start coloring.

Originally, the meat was already fried to a golden brown, and at this time, there was rock sugar coloring, and the color became darker, which can arouse the appetite at a glance.

After coloring, add water, the water is not over the meat pieces, and then add a little soy sauce, ginger slices, green onions, cooking wine, and salt.

This cooking is particularly critical, in fact, the general method is to boil over low heat, slowly boil the water dry, this is a process of boiling people, but this cooking is very delicious, just like the Dongpo meat made by Su Shi, "slow fire, less water, when the fire is enough, it is beautiful." ”

Meng Chuan had done an experiment, which required at least an hour of stewing, but Meng Chuan couldn't wait for an hour, so he simply boiled it over high heat.

If we usually make braised pork, it is best to stew it over low heat, so that it tastes more delicious.

After the water is almost dry, a plate of braised pork is ready, and when it is served, the sauce-red braised pork can seduce people drooling, and the fragrance is not to be said.

Meng Chuan couldn't help it at this time, immediately picked it up with chopsticks, and ate a piece, this is really melt-in-the-mouth, extremely sweet, and the braised pork is fat but not greasy, thin but not firewood, if you give Meng Chuan a big bowl of rice, Meng Chuan can eat enough with braised pork, it is really a very good delicacy, Meng Chuan ate more than ten pieces of braised pork in a row before stopping his mouth.

Then find a bag and put the braised pork up, this braised pork can no longer be eaten, keep it for the back to eat, the few pieces of braised pork you just ate are definitely enough to replenish your mental power, since you have replenished enough, then don't waste it. (To be continued.) )