Food Recommendations: Preserved Mustard Greens Pork, Napa Cabbage with Sea Grapes, Spicy Bean Curd with Clams, Crispy Cucumber with Sea Grapes, Spicy Dry-Fried Chicken Wings

Pepper Pork and Cabbage

Ingredients: 600g pork belly; 400g dried preserved mustard greens; appropriate amount of liquor; oil; salt; sugar; 8 small pieces of rock sugar; soy sauce; water

Procedure

1. Soak the dried mustard greens in water for 1 hour to open, drain and set aside; cut the pork belly into pieces, wash and dry; heat up a pot and pour in the prepared pork belly, stir-fry until fragrant; add an appropriate amount of liquor to remove the fishy smell

2. Cover the pot and bake for 2 minutes to evaporate the moisture; open the pot and pour in the preserved mustard greens, stir-fry evenly; add water just enough to cover the preserved mustard greens, medium heat bake

Add soy sauce, salt, sugar and rock sugar at once, and stir-fry evenly; cover the pot and bake until the juice is absorbed before serving

Spicy Dried Bean Curd with Clams

Ingredients: Clams; garlic; soy sauce; vinegar; sesame oil; scallions; ginger; dried red chili; dried bean curd;

Procedure

1. After washing the clams, soak them in diluted salt water for 1 hour to remove sand; put them into the pot, add water that has been soaked; boil over high heat

Peel off the shells and extract the meat, and tear off the black lines along the outer edge of the clam meat

2. Filter the original soup with a sediment filter, wash the clams with it, and remove

Drain and dry the clams; mince garlic and add soy sauce, vinegar and sesame oil to make a seasoned sauce

Pour the seasoned sauce on the clams and mix well

Add chopped scallions, ginger, dried red chili and dried bean curd

3. Fry oil, sauté scallion ginger, dried red chili and dried bean curd

Place clams in and stir-fry until soft

Finally, add a little salt to season and stir-fry until ready to serve

Crispy Cucumber with Sea Grapes

Ingredients: Cucumber 2 pieces, Sea Grapes 2 large spoons, scallions, ginger, salt

Procedure

1. Peel and slice the cucumber into thick slices, chop scallions and ginger into small pieces and set aside; rinse the Sea Grapes with water and soak them for a short time to soften them (keep the water used to soak the Sea Grapes),

2. Heat up a pot and heat oil, stir-fry scallion ginger and Sea Grapes oil until fragrant

3. Put the cucumber slices into the pot and stir-fry until soft

Finally, add a little salt to season and stir-fry until ready to serve

Spicy Dry-Fried Chicken Wings

Ingredients: 20 chicken wings, 2 large mushroom heads, a small handful of cloud ear mushrooms, a small bowl of vermicelli, two small pieces of green zucchini, a yellow cucumber, three bean sheets, one potato, one onion, 1 bunch of bean sprouts, 10 dried chilies, chili sauce two spoons, doubanjiang two spoons, white sugar two spoons, oyster sauce two spoons, three heads of garlic, two green onions, two slices of ginger, a large spoon of liquor, a spoon of old soy sauce, a spoon of chicken powder, a small spoon of pepper, a small handful of cardamom, a spoon of soy sauce

Procedure

1, Wash and deboned chicken wings and marinate with liquor for 20 minutes

2. Prepare all the vegetables: green zucchini, cloud ear mushrooms, mushroom heads, vermicelli, yellow cucumber, bean sheets, onion, dried chilies

3. Use the marinated chicken wings to sear golden brown, and set aside

4. After frying the chicken wings, add oyster sauce, white sugar, liquor and marinate for 10 minutes

5. Fry the mushrooms until fragrant and remove

6. Cut the potatoes into long strips and fry golden brown

7. Cut scallions, ginger, garlic slices and dried chilies together, and add a small amount of onion

8. Fry the mushrooms and add them into the pot, add chili sauce and doubanjiang and stir-fry

9. Add bean sprouts