Food Recommendations: Braised Pig's Ear with Chili Peppers, Chili-Crusted Scallops, and Black Bean Tofu Recipe
Ingredients: Pig's ears, chopped chili peppers, soy sauce, oyster sauce, cooking wine, ginger.
Instructions:
1Slice ginger, chop chili peppers; Wash pig’s ears, blanch in cold water over high heat for 2 minutes, then remove.
2Rinse pig’s ears with cold water and slice thinly (the thinner, the better the flavor and texture). Heat oil in a pan, add ginger slices and stir-fry until fragrant; Add sliced pig’s ears and stir-fry quickly until slightly browned, then pour in cooking wine and stir-fry for a moment.
3Add soy sauce, oyster sauce and stir-fry until evenly colored, then add chopped chili peppers and stir-fry until combined. Add half a bowl of water, bring to a boil, then reduce the heat and simmer until thickened before serving.
Ingredients:
12 Clams, oil pastry cut into 12 small pieces, a little carrot granules, a little onion granules.
Seasonings:
Salt, black pepper, olive oil as appropriate.
Instructions:
1Open the clams, only remove the meat side, wash and clip off the black bristles, drain the water, and reserve for use.
2Add a small amount of olive oil to a flat pan, heat and add carrot granules and onion granules, stir-fry until the two soften, then add salt and black pepper to season, and then divide evenly onto the clams.
3Cover the clams with oil pastry, seal tightly, and bake in a preheated oven at 200 degrees for 20 minutes to take out and plate.
Ingredients:
Dried tofu, small bell peppers, salt, sugar, black pepper, Qixian doubanjiang, garlic sauce, water starch, edible oil, light soy sauce.
Instructions:
1Cut dried tofu into strips, chop green onions, chop garlic, slice dried chili peppers into small segments, cut small bell peppers into segments;
2Heat oil in a pot to three-quarters full and add one small spoonful of Qixian doubanjiang, stir-fry with one small spoonful of garlic sauce until fragrant. Add green onions, garlic and dried chili peppers and stir-fry.
