Braided Pork Rind, Stir-Fried Abalone with Bamboo Ear, and Old Lane Sour Radish Duck Palm Soup Recipes

Ingredients:Pre-made scallion strings 150g, salty baked tofu 5 slices (about 200g), preserved mustard greens 50g, chopped green chili peppers 75g, ginger rice, garlic rice each a little.

Seasoning:Ginger scallion oil, black pepper, Mala sauce, MSG, white sugar, chicken powder, sesame oil, salad oil each appropriate amount.

Method:

1Cut the pre-made scallion strings into rhombus blocks, put them into a pot of boiling water with ginger scallion oil and black pepper for a quick blanch. Cut the salty baked tofu into small pieces. Meanwhile, cut the green chili peppers and red beauty peppers into ear-shaped pieces, and heat them in hot oil for later use.
2Heat a little salad oil in a pot, sauté ginger rice and garlic rice until fragrant, then stir-fry the salty baked tofu and preserved mustard greens until fragrant, then add Mala sauce, MSG, white sugar and chicken powder to season, wait to drizzle sesame oil before serving.

Bamboo cartilage and abalone

Ingredients:Giant abalone 100g, bamboo cartilage 50g, green red bell pepper cubes 20g, yellow bell pepper cubes 20g.

Seasoning:

Salt,,XO sauce, Mei Ji fresh soy sauce, dry starch, sesame oil, salad oil each appropriate amount.

Method:

1First blanch the giant abalone in boiling water, take it out and rinse with cold water before slicing it into pieces, then add salt, and dry starch to marinate.

Meanwhile, cut the bamboo cartilage into strips and soak it in hot water for later use.

2Heat a little salad oil in a pot, add the giant abalone slices, green red bell pepper cubes and yellow bell pepper cubes and stir-fry until cooked, then drain the excess oil.

3Leave a little residue oil in the pot, sauté XO sauce until fragrant, then pour in the giant abalone slices, green red bell pepper cubes and yellow bell pepper cubes and stir-fry evenly, when the salt, Mei Ji fresh soy sauce and sesame oil are added, serve up and ready.

Old Lane Sour Radish Duck Palm SoupIngredients:

Fresh duck palms 600g, sour radishes 400g, ginger slices 15g, garlic cloves 30g, green onion 10g.Seasoning:

Salt, black pepper, salad oil each appropriate amount.

Method:

1Cut off the fingertips of the duck palms one by one and wash them, put them into a boiling water pot to blanch, take them out and set aside.