Corn Meatball Rice Noodles, Braised Pork Spare Ribs, Sweet and Fragrant Pork Trotters
Corn Meatball Rice Noodles
Ingredients: 200g beef slices, 80g steamed rice noodles, 10 corn cakes, a few sprigs of cilantro.
Seasonings: Doubanjiang (fermented broad bean paste), pepper, five-spice powder, flower pepper, salt, (liao jiu - rice wine), red oil to taste.
Instructions:
1, Place beef slices in a bowl, add salt, (liao jiu - rice wine), doubanjiang, pepper, five-spice powder and flower pepper, mix well, then add steamed rice noodles and red oil and mix well, put in a bowl and steam until cooked, then take out.
2, Flip the steamed rice noodles over a round plate, surround with fried corn cakes, finally sprinkle with cilantro sprigs to complete.
Corn Cakes:
Made from corn flour mixed with water into flour balls, then pressed into a dough and fried in oil.
Braised Pork Spare Ribs
Ingredients: 1 pork lung, 50g celery sprigs, 15g (xiao mian jiao jie - tiny chili flakes), 10g wild Sichuan peppercorns, ginger slices, scallion sprigs, flower pepper to taste.
Seasonings: Oyster sauce, white wine, salt, pepper, light soy sauce, vinegar, MSG, fresh broth, vegetable oil to taste.
Instructions:
1, Clean the pork lung, put it into a pot with ginger slices, scallion sprigs and flower pepper, cook for 20 minutes until tender, remove and cool, then freeze and set the shape in the fridge, cut into slices.
2, Heat vegetable oil in a pot, sauté tiny chili flakes and wild Sichuan peppercorns until fragrant, add pork lung slices, stir-fry with oyster sauce and white wine, then add a little fresh broth, add light soy sauce, salt, pepper, vinegar and MSG, braise for 5 minutes, then add celery sprigs and sauté until combined.
Sweet and Fragrant Pork Trotters
Ingredients: 450g pork trotters, 300g green wheat, 5g ginger granules, 5g garlic granules, 5g tiny chili flakes.
Seasonings: Spicy sauce, salt, five-spice powder, MSG, chili oil, vegetable oil to taste, a pot of Sichuan-style broth.
Instructions:
1, Clean the pork trotters, cut into pieces, wash with water to remove blood, put into boiling water to blanch for one minute, then pour into a pot of Sichuan-style broth to cook, remove and set aside.
2, Soak and expand the green wheat, drain the water and mix with salt and five-spice powder.
3, Steam the soaked wheat for 10 minutes and then take it out.
4, Heat vegetable oil in a pan, fry the cooked pork trotters and green wheat separately in oil, drain the oil.
