Red Braised Fish Blocks, Stir-Fried Pork with Young Bamboo Shoots, and Golden Needle Mushrooms Rolled with Pork Recipes

Red Braised Fish Blocks

Ingredients: Vegetable Oil, Grass Carp 1 piece, Salt, Baijiu (Chinese Rice Wine), Shaoxing Wine (Tianjin Wine), Water, Sichuan Flower (Hua Xiang), Sugar, Ginger, Garlic, Star Anise

Instructions

1. Buy the fish, wash it and cut it into pieces, sprinkle a little salt, ginger and baijiu to marinate for half an hour.

2. Use a non-stick pan to sear the fish. Heat the pan before adding oil, then add the fish blocks until they are golden brown on both sides, and remove them.

3. Heat up the oil in a separate pan, add vegetable oil and heat it, then add ginger, garlic and Sichuan Flower to burst with fragrance, then add the fish blocks, Shaoxing Wine, a little old Chinese wine, a little sugar, and finally pour water over the fish blocks to cover them, first cook over high heat and then over low heat until the sauce becomes thick, it is best to sprinkle Sichuan Flower.

4. This dish definitely cannot be missing Sichuan Flower! If you don't have it, you can replace it with cilantro.

Five-Spice Braised Pork with Young Bamboo Shoots

Instructions

1. Soak the bamboo shoots with water, bring to a boil, then turn off the heat and let the water cool naturally, replace the water and soak the bamboo shoots for at least 24 hours, drain the soaked bamboo shoots, take a clean wok, do not add oil, put the bamboo shoots into the wok to dry, after the bamboo shoots are dry, take them out,

2. Heat the wok, add sliced five-spice pork to bring out the fat, if not enough oil, add a little edible oil, sprinkle a little salt to season, braised pork until slightly yellow, add a little minced garlic and doubanjiang (fermented broad bean paste) with Sichuan Flower to bring out the fragrance,

3. Add the bamboo shoots, add a spoonful of Shaoxing Wine and a half spoonful of old Chinese wine to season and stir-fry evenly, sprinkle a little scallion flower before serving to decorate.