These special dishes are easy to make, have a rich flavor, and are reasonably priced.
Five-Fragrant Pork Belly
Made by: Lü Peng
This dish was inspired by street barbecue stalls. It's easy to make and cook quickly, and it's a very popular dish for drinking with guests.
Initial Processing of Pork Belly:
2500g of three-line five-belly pork, wash and dry, put into a refrigerator for rapid freezing to set the shape, then cut into chunks and put into a basin with 600g of green onion ginger water, 150g of chili oil, 100g of cumin powder, 50g of Mei Ji Fresh Flavor Sauce, 25g of salt, 10g of pork powder, 1 egg, constantly stirring until all the juice is absorbed, then sprinkle 150g of potato starch and mix well.
Cooking Process:
1. Take 400g of marinated five-belly pork chunks and put them into a pot heated to 70% heat and fry until golden brown and cooked through, then take them out and set them aside.
2. Heat a cast-iron skillet and arrange 100g of Chinese cabbage on it, drizzle 5g of salad oil, add 5g of flavor water, and roast the Chinese cabbage until it is cooked using the heat of the iron skillet.
3. While roasting the Chinese cabbage, take another pot and stir-fry until translucent, then add 50g of hot oil to heat until 50% heat, add 10g of chili powder, 8g of cumin powder, 5g of salt, 4g of MSG, 3g of Sichuan peppercorn, cook evenly, add 10g of flavor water, pour in 30g of onion diced, 20g of green pepper slices, 20g of red pepper slices, stir-fry until evenly mixed. The Chinese cabbage is just cooked, pour in the pot and immediately bring it to the iron skillet to serve.Flavor Water:Mei Ji Fresh Flavor Sauce, Chili Fresh Flavor Sauce, 150g of steamed fish soy sauce, 120g of Zhongba Mouth Mushroom Soy Sauce (can be replaced with a thick paste of soil sauce) are all put into the pot, add 350g of chicken broth, 80g of garlic cloves, 20g of rock sugar, 15g of ginger slices, 5g of star anise, simmer for 10 minutes, then turn off the heat and let it steep for 2 hours before extracting the residue.
Vinegar Stewed Morning Glory
Made by: Qiu Dongyu
This dish uses beef slices and fried egg slices as the main ingredients, cooked with vinegar, it is sour and rich, the beef is tender and juicy, and the egg is soft and fragrant.
Cooking Process:
1. Cut 200g of beef sirloin into thin slices, add appropriate amount of salt, MSG,, egg and water, mix well, and then blanch in 30% hot oil until tender, then take them out.
2. Heat 100g of salad oil in a pot, pour in 200g of egg liquid, shake to mix, fry until the egg puffs up into thin slices, then take them out and drain off the oil.
3. 80g of water, 80g of vinegar, 5g of MSG, 5g of chicken essence, 3g of old soy sauce, 3g of salt,
4. Wash the beef slices and stir-fry until cooked. Then add the fried egg slices and stir-fry evenly before serving.
Bamboo Pepper & Anchovy Stewed with Silk Weavers
Made by: He Hongjie
This dish combines the flavors of bamboo pepper, anchovy and silk weavers, creating a slightly spicy and sour taste.
Cooking Process:
1. 450g of fresh Chinese pea pods (after market sales can be used instead), remove the pods and wash them clean, put them into boiling water to blanch for 1 minute, then take them out and cool them in ice water, this will maintain their green color; 300g of fresh clams, wash them clean, put them into boiling water with water that has reached a boil for a few minutes, then fish them out and drain them.
2. Heat 35g of pork lard in a pot until 50% heat, add 30g of green Sichuan peppercorns, 20g of garlic cloves, 10g of chili pepper slices, stir-fry until fragrant, add 1000g of high-quality broth, add 30g of cream of buttermilk and adjust with salt, chicken essence.
3. Add the pea pods and the clams, cook for 3 minutes, then pour in 10g of vinegar, bring it to a boil and serve.
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2.654315505040
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3.“”
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23
200108405431
1.101000400
2.50105301073
4~57
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1.250050030020010030
2.25001000153000500100015015010075
3.5002076010
4.25~6
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3.1022
4.
1.4501300
2.35302010352520100030310
1.
2.
80%
1.354009030801020
2.152550608211110403025
1.3~4
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