Pickled Cabbage with Tripe, Secretly Fried and Braised Five-Rib Pork, and Specialty Braised Sand Snapper – Recipes for Home-Style Dishes
Pickled Cabbage with Tripe, Secretly Fried and Braised Five-Rib Pork, and Specialty Braised Sand Snapper – Recipes for Home-Style Dishes
Pickled Cabbage with Tripe
Ingredients: 300g tripe, 75g bird's eye chili circles, 35g circles (Hangzhou chili circles), pickled pepper (pickled pepper), pickled ginger (pickled ginger), pickled radish (pickled radish), salt, white pepper, (jiu liquor), sugar, vinegar, MSG, chicken powder, water starch, fresh soup, salad oil, all to taste
Instructions:
1Cut the tripe in half and remove the tripe (tripe - tripe residue). Then, slice it into tripe (tripe flower - tripe shape). After rinsing, add salt, (jiu liquor) and water starch to marinate for flavor.
2In another bowl, put salt, white pepper, chicken powder, MSG, sugar, vinegar, (jiu liquor), water starch and appropriate amount of fresh soup, cut into bowl, ready to use.
3In a clean pot, add salad oil, heat to 60% hot, then put in the tripe, stir-fry until seeds are released, then add pickled pepper (pickled pepper), pickled ginger (pickled ginger) and pickled radish (pickled radish), stir-fry until fragrant, then sprinkle with bird's eye chili circles and circles (Hangzhou chili circles) |Seafarer Food|Fry until cooked through, then pour in bowl marinade.
Secretly Fried and Braised Five-Rib Pork
Ingredients: Five-rib pork, (oyster sauce), (seafood sauce), (jiu liquor), salad oil, all to taste.
1Put the five-rib pork into the refrigerator for one hour, then cut it into thin slices.
2Mix one tablespoon of oyster sauce, one tablespoon of seafood sauce and one tablespoon of (jiu liquor) into a mixture.
3Use the cut five-rib pork slices to marinate with the mixture, then mix, put into a sealable bag, and enter the refrigerator to marinate for one night.
4Heat a flat-bottomed pan, then brush a thin layer of salad oil. Use medium heat to cook the marinated five-rib pork slices on both sides.
Specialty Braised Sand Snapper
Ingredients: 1 Sand Snapper (about 800g), 15g garlic chives, 10g celery segments, (bird's eye chili), 5g ginger slices, 250ml beer, old grandma ( - aged cooking wine), salt, chicken powder, MSG, (vegetable oil), all to taste
Instructions
1. Rinse and gut the Sand Snapper, then slice it in half on both sides, rinsing it thoroughly. After rinsing, place it in a basin with ginger slices, scallion knots ( - scallion knots) and (jiu liquor) to marinate for flavor.
2Pour an appropriate amount of vegetable oil into the pot, heat to 70% hot, first put in ginger slices to fragrant, then put in the fish to sear until both sides are golden in color.
3Pour in 250ml of beer and add 8 minutes of simmering water, then pour in old grandma (aged cooking wine) and adjust with salt, MSG and chicken powder, wait for minced garlic chives, bird's eye chili and celery segments to stir-fry for 2 minutes, then start to cook and serve.
Braised Pork Ribs
Ingredients: 500g pork ribs, 1 stalk of scallion white, 2 slices of ginger, 4 cloves of garlic, 2 slices of star anise, 1 piece of cinnamon, 1 tablespoon of oil, 35g sugar, 1 tablespoon of soy sauce, 4-5 tablespoons of yellow wine ( - yellow wine), 1 small spoon of salt
Production Process:
1. Put the pork ribs into a cool water, don't cover the pot to boil, try to remove the most blood foam after boiling, take out the pork ribs;
2Break the sugar into small pieces, put a little oil in the pot, put in the sugar, use small fire to stir-fry sugar color, use small fire to slowly cook, until the fragrance of burnt sugar is released, the color turns into pale brown, put the cooked pork ribs into it and stir-fry;
3. Pour in a little soy sauce to color, put in star anise, cinnamon, large pepper, ginger slices, scallion segments, and knead the garlic, pour in half a jar of yellow wine, pour in open water to cover the pork ribs, cover the pot lid and simmer over low heat for 40 minutes. When the remaining juice is one-third, adjust with salt and cook until the juice is reduced.
