Red elbow
Ingredients:
Pork hind leg elbow 1.
Auxiliary:
Cherries 100 grams.
Ingredients:
1 grams of ginger and 0 star anise.
Condiment:
50 grams of steamed fresh soy sauce, 0 grams of Japanese sauce, 0 grams of dark soy sauce, 0 grams of sugar, 0 ml of port liqueur, 0 ml of beer, 0 grams of salt, 0 ml of rice wine.
Cooking steps:
1. Wash the pork elbows, add boiling water to the yellow wine and blanch the water, and take out and set aside;
2. After adding green onions, ginger and star anise to the pot and stir-frying until fragrant, then add the blanched pork knuckle, add the pitted cherries and all the seasonings, and finally add an appropriate amount of water to cover the pork knuckle;
3、加蓋燉煮兩小時，脫去豬骨待用；
4. After the soup is filtered, reduce the juice on high heat until thick (an appropriate amount of hot oil can be added in the process to increase the emulsification effect);
5. Pour the thick sauce over the pork knuckle and serve.
Grass fragrance small yellow fish
Make:
1. Put the cleaned small yellow croaker into a basin, add green onion and ginger, pepper, cooking wine, salt and monosodium glutamate to marinate into the flavor, then put it in a hot oil pan, fry it until the fish is crispy and golden brown, remove it and set aside;
2. Heat the salad oil in another pot, add minced ginger, minced garlic, minced onion, green pepper rings, dried Erjingtiao chili pepper and dried Sichuan pepper and stir-fry until fragrant;
3. Add salt, monosodium glutamate, chicken essence, spicy sauce, tempeh and a little water, put the small yellow croaker in, and drain the soup;
4. Finally, pour in a little pepper oil and sesame oil, put on a plate, sprinkle with minced celery, minced green garlic and a little sesame seeds to garnish and finish.
Crispy belly tip with red oil
Ingredients:
Pork belly tip, cucumber, cooked white sesame seeds, red oil, pepper oil, peanut butter, sugar, chicken essence, broth, soy sauce.
Steps:
1. Remove the mucus from the tip of the pork belly, add green onions, ginger and white wine to wash and set aside.
2. Add a small amount of base flavor and green onion and ginger water to steam for an hour, quickly remove and soak in ice water, and change the tip of the belly into thick slices for later use.
3. Mix all the seasonings well, heat the stock and cooked white sesame seeds to make a seasoning sauce for later use.
4. Cut the cucumber into sections and lay the bottom, put on the belly tip slices, pour in the seasoning sauce, garnish with shredded red pepper and put it on the plate.