Small Stir-fried Pig Skin

Method:

1. Cut the braised pork skin into strips; slice red beauty peppers into circles; chop garlic sprouts into cloves, ready to use.

2. Heat fragrant oil in a pot, then add ginger, garlic, black bean paste and red beauty pepper circles to fry until fragrant, then add the braised pork skin strips for stir-frying, adding salt, light soy sauce, bean sauce, chicken broth and MSG in between, add garlic sprouts to stir-fry until broken, take out the pot and serve in a dish, ready.

Features:

Pig skin is generally used to make jelly or eaten after braising, with chili powder dipping sauce. Here, the braised pork skin is stir-fried like small stir-fried pork, resulting in a soft, tender and spicy dish with a rich bean sauce flavor.

Small Stir-fried Crunchy Bone

Main Ingredients: Crunchy Bone

Accessories: Ginger, Garlic, Star Anise, Clove, Cardamom, White Pepper, Green Onion, Red Pepper Circles, Garlic Sprouts Sliced, Thirteen Spice

Seasonings: Salt, Chicken Broth, Rice Wine, Oyster Sauce, Thirteen Spice, MSG, Flavoring Agent

Method:

1. Clean the crunchy bone, blanch it in boiling water and remove it, then put it into a pressure cooker, add ginger slices, star anise, clove, cardamom, white pepper, green onion, salt, chicken broth and an appropriate amount of water, press on high heat for 7 minutes, then take it out, cool it and cut it into thin slices.

2. Clean the pot, add a suitable amount of oil, first put ginger, garlic and crunchy bone slices together to sauté, then add red pepper circles, garlic sprouts sliced, salt, oyster sauce, thirteen spice, chicken broth and MSG, stir-fry until seasoned and then take out the pot and serve in a dish, ready.

Small Stir-fried Deer Meat

Ingredients: 400g Deer Meat, 60g Green and Red Pepper Sections, 30g Ginger Slices, 20g Coriander Sections, 20g Celery Sections, Salt, Rice Wine, La Xia Lu (Lala Sauce), Light Soy Sauce, MSG, Flavoring Agent, Cooking Oil

Process:

1. Cut the deer meat into slices, put it in a basin with salt, rice wine and a little flavoring agent for marinating.

2. Heat oil in a clean pot until 40% hot, add the deer meat slices to slide, then pour out the oil to set aside.

3. Leave oil at the bottom of the pot, add green and red pepper sections, ginger slices and La Xia Lu, then pour in the deer meat slices, coriander sections and celery sections, stir-fry while adding salt, La Xia Lu, light soy sauce and MSG, stir-fry evenly and then take out the pot and serve in a dish, ready.

Small Stir-fried Lamb Tongue

Ingredients: 300g Braised Lamb Tongue, 200g Green and Red Pepper Cubes, 20g Garlic, 20g Dried Chili Peppers

Seasonings: 10g Homemade Flavoring Agent, 5g Oyster Sauce, 5g Mala Sauce (Mala Pepper Sauce), 3g MSG, 3g Chicken Broth, 2g White Sugar, 2g Black Pepper, 20g Vegetable Oil

Production:

1. Cut the braised lamb tongue into 0.5cm thick slices, ready to use.

2. Heat vegetable oil on high heat, add the lamb tongue to Mala Sauce (Mala Pepper Sauce), braised lamb tongue to fry fragrant, then add green and red pepper cubes to stir-fry evenly, add other seasonings and seasonings, and take out the pot and serve in a dish, ready.

Homemade Flavoring Agent:

2 bottles of Lee Kum Kee Fish Brand Soy Sauce, 1 bottle of(Jar) Mala Sauce, 1 bottle of Meijiang Fresh Flavoring Agent.