Tips

The inner wall of the first jar must be cleaned, and then dry with raw water, or simply scalded with boiling water. Second, there must be no raw water. Washed dishes should never be brought with raw water. Be sure to dry it before putting it in. Third, the jar must be sealed, and it is best to choose the kind made of earth fired with an edge. If you want to go out for a few days in summer, you can add a little salt along the mouth to absorb the water in the space and avoid the water drying out. Fourth, don't stick the oil in the jar, if the oil is occupied, it will produce flowers, and the vegetables in the whole jar will rot if it is serious.

Signature braised pork

Pork belly, green onion, ginger, garlic, seasoning, Sichuan pepper, cinnamon, salt, sugar, soy sauce, wine, water, oil.

method

First, wash the pork belly and cut it into cubes for later use.

Second, cut the green onion into large sections, slice the ginger, and peel the garlic for later use.

Third, wrap the ingredients, peppercorns, and cinnamon with a cloth and seal it for later use.

Fourth, make a little oil in the pot, add sugar and slowly fry with a spatula when the oil is cold.

Fifth, when the sugar in the pan turns dark red, cook the soy sauce and the sliced pork belly.

Sixth, stir-fry the pork belly until the sugar is evenly wrapped and slightly oily.

Seventh, pour in warm water until it is just over the meat.

Eighth, add the wine and spice packets and turn them on high heat.

Ninth, turn the lid to low heat and simmer slowly until the pork belly is cooked.

10. Add salt and a little sugar to taste and continue to simmer until the pork belly is fluffy and flavorful.

Eleventh, pick up the spice packets, and the soup will be bright and thick over high heat before it can be eaten.

Tips

First, the stir-fry of the pork belly is to make the finished product more mellow and delicious, and it cannot be omitted.

Second, the purpose of stewing meat in warm water is to keep the meat from tightening, so you should pay attention to it.

Stir-fried chicken

Chicken, green peppers, millet, spicy chives, garlic, ginger

Oyster sauce, soy sauce, oil wine

method

First, cut half of the green pepper into circles, and cut the other half diagonally into segments with millet spicy.

Second, wash the chives and cut them into sections, and cut the garlic and ginger into cubes.

Third, the chickens are cleaned and the residual hair is removed.

Fourth, chop the chicken into small pieces.

Fifth, add a tablespoon of oyster sauce and a tablespoon of soy sauce to marinate more than half a sticky incense.

Sixth, put cooking oil in the pot, pour in the chicken and stir-fry after the oil is hot.

Seventh, when the chicken water is spit out and the oil comes out, add the circle chili pepper and ginger and garlic rice and stir-fry until fragrant.

Eighth, add a tablespoon of oyster sauce.

Ninth, add another tablespoon of soy sauce and stir-fry evenly.

Tenth, pour in the wine and burn it directly over high heat.

Eleventh, when the juice in the pot is dry, add the obliquely cut green pepper segments and millet spicy, and fry slightly until the color becomes bright.

Twelfth, add the chives, push well, turn off the heat and serve.

West Lake beef soup

Ingredients: beef, oyster mushrooms, tofu, egg white, coriander, chives, ginger

Seasoning: salt, chicken essence, white pepper

Water starch: 1 tablespoon cornstarch, 2 tablespoons water

method

First, mince the beef, try to chop it as finely as possible.

Second, remove the stems of the oyster mushrooms and chop them, cut the tofu into small pieces, chop the coriander, chop the chives, and slice the ginger.

Third, corn starch + water is adjusted into water starch, the egg is separated from the yolk and egg white, and only the egg white is taken for later use.

Fourth, boil a pot of water in a pot, take a tablespoon of boiling water and put it in a beef bowl, melt the beef, and drain the beef with a colander for later use.

Fifth, put the oyster mushrooms, tofu cubes, and ginger slices into the water and boil.

Sixth, add the minced beef drained and bring to a boil.

Seventh, add the pre-adjusted water starch to thicken and cook until the soup thickens.

Eighth, take out the ginger slices, turn down the heat, and pour in the egg whites in a circle along the pot.

9. Remove the heat and add salt, pepper, chicken essence, chopped coriander and chopped chives.

Tips

First, if the minced beef is directly boiled in the pot, it will become a lump and will not be boiled, and it will not be scalded in a bowl with boiling water in advance

But the beef can be stirred up, and the blood can be removed.

Second, don't fall down at once when thickening, it's best to add it twice, first add it for the first time and feel that it is not thick enough, and then

Add a second time.

Third, when pouring in egg whites, don't pour all the bowls, but slowly pour them into the bowl in a circle, and fire

Don't boil it too much, so as not to cook the egg whites for age.

Meat buns

Ingredients:

flour, 2 cups water, yeast powder

Ingredients for braised pork:

1 pork belly or large hoof, dark soy sauce, cooking wine, ginger, 1 star anise, a little sugar

Ingredients for the meat mix:

Green onions, coriander, diced spicy green peppers

method

First, put the yeast powder and water together and knead the dough like a steamed bun.

Second, knead the dough into thick strips, then cut it into small pieces, and then roll it out to the size of a small rice bowl.

Third, put in the preheated iron pot, put the small cakes in, cover and slowly sear over medium-low heat. When one side of the cake is light golden brown, turn it over and paint the other side. Remember, don't put oil in the pan! In particular, roll out the dough and you can make the cake without a second fermentation!

Fourth, at the same time as the dough is raised, cut the pork belly or large hooves into large squares with the skin. Boil the meat in boiling water for half a long time, and pour out the blood.

Fifth, put a little oil in the pot, put the meat in the pot, add dark soy sauce, cooking wine, ginger, 1 star anise, a little sugar, and braised pork.

Sixth, when the juice of the braised pork is thick, turn off the heat. But don't burn the juice dry, it's better to have a thick juice on the meat. Wait for the meat to cool a little and cut the meat into small pieces or thick strips.

Seventh, you can mix coriander into the meat, you can add green onions if you don't eat coriander, and you can add some chopped green chili peppers if you eat spicy.

Eighth, cut the baked bun with a knife, sift the mixed meat into it, pour some gravy, and eat.

The same is true for the method of picking vegetables.

Cold noodles with shredded chicken

Noodles, chicken breast, mung bean sprouts, chives.

method

Step 1: Prepare the ingredients. Noodles, chicken breast, mung bean sprouts, chives.

Step 2: Put the chicken into the pot, then pour in water, add a few slices of ginger, salt, cooking wine, star anise, Sichuan peppercorns, bring to a boil over high heat, turn to low heat and cook for another half an hour until the chicken is fully cooked.

Step 3: After the chicken is removed and cooled, put it in a paper bag and beat it up with a clean stick. (Knocking it apart with a stick makes it easier to tear the chicken apart.) ）

Step 4: Tear the chicken according to the texture of the meat, the finer the better.

Step 5: Put the noodles in a pot of boiling water and cook until ripe, then remove the cold water to cool down.

Step 6: Drain the noodles and put them on a large plate, then add the cooking oil and use chopsticks to pick them apart. (When picking, you can also let the wind blow a little, the effect is better.) ）

Step 7: Put the mung bean sprouts in a pot of boiling water for a while, then remove the cold water for later use.

Step 8: Take an empty bowl, put sesame paste into the bowl, then add salt, soy sauce and water, stir well in one direction, and the sesame sauce is ready.

Step 9: Crush the garlic into a bowl.

Step 10: Put the sauce, balsamic vinegar, white sugar and peppercorn oil and a little chicken essence into a bowl and mix thoroughly.

Step 11: Put the noodles in a bowl, then add a little mung bean sprouts, shredded chicken, then a little sesame sauce, sauce, chili oil, and sprinkle with a little chopped chives and chopped peanuts.