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Anonymous users2024-02-06Ingredients. 500 pieces of pork belly.
Chestnuts 100 g of food.
10 grams of oyster sauce.
20 grams of cooking wine.
5 grams of dark soy sauce. 3 grams of salt.
Appropriate amount of green onion, ginger and garlic.
Rock sugar, 8 grams of gram food.
Oil to taste. Pepper and peppercorns to taste.
The practice of chestnut braised pork is <>
Preparation of chestnut braised pork**11Wash the pork belly and cut into cubes.
The practice of chestnut braised pork**22Mix with the sauce.
The practice of chestnut braised pork**33Pour an appropriate amount of oil into the pan and add the peppercorn powder when the oil is hot.
The practice of chestnut braised pork**44Add the pork belly and stir-fry well.
The practice of chestnut braised pork**55Add the sauce.
The practice of chestnut braised pork**66Stir-fry evenly to evenly color.
Preparation of chestnut braised pork**77Add green onions, ginger and garlic and continue to stir-fry evenly.
The practice of chestnut braised pork**88Add an appropriate amount of water, change to low heat and simmer for about half an hour after the water boils.
The practice of chestnut braised pork**99Prepare the chestnuts.
The practice of chestnut braised pork**1010Add the chestnuts and salt to taste, turn to medium heat and simmer, and finally reduce the juice.
The practice of chestnut braised pork**1111Serve it out.
Use your phone to see how this dish is made.
Tips: Stir-fry the meat until it breaks without adding any condiments, so as to remove the fishy smell and the taste is not oily.
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Anonymous users2024-02-05Health benefits. Ginger: Reduces inversion and relieves vomiting, dissolves phlegm and relieves cough, dissipates cold and relieves the surface.
Cooking wine: invigorate blood circulation and dispel blood stasis.
Ingredients.
500 grams of clams with food.
Two red peppers.
1 tablespoon of salt (for clams to spit sand).
Garlic cloves are three cloves of food.
A tablespoon of Pixian chili sauce.
Appropriate amount of water (for clams to spit sand).
A few green onions are a good food.
Two slices of ginger are grammed food.
Oil to taste. 2 tablespoons light soy sauce.
Two tablespoons of cooking wine.
Sugar a teaspoon of gram food.
To prepare the spicy fried clams.
How to make spicy fried clams**11Put the clams in clean water first, add a spoonful of salt to make the clams spit sand. You can also ask the vendor to give some seawater when buying clams, and bring back the clams to spit sand.
The practice of spicy fried clams**22Dice the chili peppers, shred the ginger, peel the garlic, cut the green onion into two parts, white and chopped green onion, and prepare for seasoning.
The practice of spicy fried clams**44Add Pixian chili sauce to the pot and stir-fry the red oil.
The practice of spicy fried clams**55Add the washed and drained clams and stir well.
The practice of spicy fried clams**66Pour cooking wine into a pot.
The practice of spicy fried clams**77Add another spoonful of light soy sauce and a teaspoon of sugar to enhance freshness, stir-fry evenly.
The practice of spicy fried clams**88When the clams almost open their mouths, they can start the pot.
The practice of spicy fried clams**99Put on the chopped green onion and serve!
Tips: 1. Adding salt is used for spitting sand from clams, no need to add salt during the cooking process, and light soy sauce and chili sauce contain salt.
2. Many recipes for fried clams mention that they should be blanched with water first. Personally, I think that this will make the clams lose their freshness, the meat quality will be reduced, and the taste is not as tender as if it was fried directly. If you are afraid of fishy food and are not used to it, blanch it.
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Anonymous users2024-02-04The most home-cooked home-cooked dish in the countryside of Northeast China is stewed four white.
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Anonymous users2024-02-03Home-cooked food is simple, collectible, and you're sure to use it when you're cooking.
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Anonymous users2024-02-02There is a dish for the balls.
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Anonymous users2024-02-01With it, the rice is swept away.
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Anonymous users2024-01-31Goose wings in sauce. The biggest feature of this dish is the blending of sauces, which combine Cantonese sauce and flavor sauce to make the taste more complex and flavorful.
Ingredients: 10 goose wings, 10 goose paws.
Seasoning: 100 grams of hoisin sauce and barbecue sauce, 50 grams of tomato sauce, 3 grass fruits, 3 grams of star anise, 4 bay leaves, 2 grams of cinnamon, salt, Maggi fresh chicken powder, 10 grams of green onion, ginger, red yeast sauce, cooking wine, 1 gram of pepper and sugar, 1 kg of broth, 50 grams of salad oil.
Preparation: 1. Wash the goose wings and goose paws, boil them in boiling water, add cooking wine and cook for 2 minutes, take out and drain the water.
2. Heat the salad oil until it is 70% hot, then fry the drained goose wings and goose paws until the surface is golden brown and take out.
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