How to cook steamed fish with bamboo shoots and dried bamboo shoots, stir fried fat goose, and steam

Dried bamboo shoots and burnt hooves.

Roasted hooves with dried bamboo shoots is a home-cooked dish made with pork knuckle and other main ingredients.

Ingredients: 200 grams of pork knuckle, 200 grams of dried bamboo shoots.

Seasoning: appropriate amount of salad oil, 4 grams of salt, 20 grams of rock sugar, 1 piece of ginger, appropriate amount of cooking wine, a little light soy sauce, a little dark soy sauce, and an appropriate amount of water.

Preparation: 1. Put the hooves into a pot of cold water and add ginger slices to boil.

2. After boiling, boil for a few minutes to remove the blood and water, and wash with warm water.

3. Add a little oil to the pot, add rock sugar and fry until brown, pour in the hooves and fry until the sugar color.

4. Transfer to the casserole, add cooking wine, light soy sauce, dark soy sauce, ginger slices to boil and turn to low heat to simmer, blanch the bamboo shoots and rinse them with cold water.

5. The hooves simmer for about half an hour, add the dried bamboo shoots and continue to simmer for about half an hour.

6. Add salt and rock sugar to taste, then reduce the juice over high heat, and keep stir-frying to prevent the pot from sticking.

Stir-fried fat goose. <>

Ingredients: small fat goose meat, shredded millet pepper, shredded green pepper, onion strips and minced ginger, salt, monosodium glutamate, sugar and spicy fresh sauce.

Method: 1. Remove the bones of the little fat goose meat (frozen product), cut it into slices, and then boil it thoroughly in a pot of boiling water, and take it out for later use.

2. Heat the oil in the pot, first add the shredded millet pepper, the two vitex strips, the green pepper shreds, the onion strips and the minced ginger and stir-fry until fragrant, then pour the goose slices into it and stir-fry, add salt, monosodium glutamate, sugar and spicy fresh dew, pour in the red oil and stir-fry well before starting the pot, and put it on a plate into a dish.

Steamed fish with five-spice powder.

Ingredients: grass carp, spiced steamed pork rice noodles, spicy sauce, bean paste, minced ginger, minced garlic, minced green onion, chopped green onion, salt, cooking wine, Sichuan pepper powder, sesame oil.

Method: 1. After the grass carp is cleaned, cut it into small pieces and put it in a pot.

2. Add minced ginger, minced garlic, minced green onion, a little salt and cooking wine to the fish pieces and mix well.

3. Then add the spicy sauce and bean paste and mix well, and then add the spiced steamed pork rice noodles and mix well.

4. Add water to the steamer, bring to a boil, put the fish pieces in, cover the pot, and steam for 6 minutes until cooked.

5. Take out the fish pieces, sprinkle pepper powder and chopped green onion on the top, and drizzle an appropriate amount of sesame oil.

Roasted hoofs with dried bamboo shoots is to roast pig's trotters with dried bamboo shoots, and the taste is a must. The fried fat goose is made with chili peppers and goose pieces, which is delicious and delicious. Steamed fish with five-spice noodles is steamed with vermicelli and fish in a pot, and the fish flavor is strong.

The first step is to prepare the crucian carp, preferably fresh, as it will taste more delicious. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to put oil in a hot pan, then add green onions, ginger and garlic and stir-fry until fragrant, then add the marinated crucian carp and fry until golden brown on both sides.

In the third step, the crucian carp is submerged in water, and then it can be boiled for 10 minutes.