Mint Ribs

Ingredients:

Pork Ribs, Mint, Salt, Sugar, Light Soy Sauce, Pepper, Olive Oil, Starch, Garlic, (liao jiu - rice wine)

Instructions:

1. Add pork ribs with light soy sauce, (liao jiu - rice wine), salt, sugar, oil, starch and mix well, put into chopped mint and mix well, put into the refrigerator to marinate for one day;

2. Heat oil in a pan, fry pork ribs over medium heat;

3. Use the remaining oil to fry mint and garlic, when mint becomes crispy, scoop it out;

4. Mix the ribs and mint, garlic, and add a little pepper, and you can eat it!

Black Pepper Sweet Yams

Main Ingredients:Sweet Yams ( - shi ju - as much as needed)

Auxiliary Ingredients:Onions, Starch, Flour, Olive Oil ( - shi ju - as much as needed)

Ingredients:Green Peppers ( - li - grains), Red Peppers ( - li - grains), Garlic, Ginger ( - mi - grains), Onion ( - li - grains), Black Pepper Sauce ( - shi ju - as much as needed)

Production:

1, Peel and cut sweet yams into large dicing, put into steaming basket and steam until soft, then take out and stick on dry starch and flour;

2, Heat olive oil in a pot until 50% hot, add sweet yam dicing and fry until outer surface is crispy, scoop it out and drain the oil;

3, Leave bottom oil in the pot, first put in green peppers, red peppers, garlic, ginger, onion and sauté until fragrant, then add black pepper sauce and fried sweet yam dicing, mix well, add a little fresh broth and cook briefly, then use wet starch to thicken the sauce, and take it out, put it in a hot stone pot lined with onion slices, and serve.

Stone Pot Kimchi Chicken

Raw Materials:Young Chicken ( - zai ji - young chicken) 1 piece about 1000g, Homemade Kimchi 250g.

Seasonings:Chili Powder 20g, Flavoring Agent 10g, Garlic 10g, White Sugar 25g, Yellow Wine 20g, Olive Oil 1000g ( - shi hao - actual consumption 100g), Red Oil 25g, Cheese Powder 20g, Starch 50g, Green Onion 20g, Ginger 20g, Salt 5g, Chicken Broth 100g, Egg Yolk 1 piece.

Production Method:

1, Wash and cut the young chicken into 3cm cubes, put into salt, egg yolk, flavoring agent 5g, yellow wine 10g, green onion, ginger, cheese powder, starch and mix well, marinate for 2 hours before use;

2, Marinated chicken pieces into 70% hot oil pot deep-fried for 3 minutes until the skin is fragrant, scoop it out and drain the oil for later use;

3, Leave bottom oil in the pot, 30% hot when put in garlic, chopped kimchi, simmer, add chicken broth, put in fried chicken pieces, reduce the heat, add chili powder, white sugar and mix well, increase the fire and thicken the sauce with red oil, pour into a hot stone pot and serve.

Important Note:

Stone pot must be hot before putting the fried kimchi chicken into it, if it ‘sizzles’ directly into it to achieve the effect.

Homemade Kimchi (Batch Production) Production Method:

Raw Materials:Large White Cabbage 25kg.

Ingredients:Apples 500g, Pears 500g, Green Onion, Ginger (each 250g),

Seasonings:Salt 2000g, Sprite 1000g, White Sugar 500g, Chili Powder 2500g, Dried Chili Powder 1000g, Starch Flour 1000g.

Production Method:

1, Wash and half the large white cabbage, layer by layer with salt 1500g, then put into the basin, marinate for 4 hours before use;

2, Mix starch flour with cold water to make a thick paste, dry it after cooling and add the remaining seasonings, apples, pears, green onion, ginger (all chopped into pieces) and mix well;

3, Put the chili paste layer by layer into marinated large white cabbage, then put it into the basin 2 days later, and take it out for use. Don’t seal it, press it with stones or chopping boards.

Production Key:

After large white cabbage is marinated, drain the water before mixing with the prepared chili paste; large white cabbage is mixed with chili paste, and then put into the basin, which is convenient for entering the flavor; kimchi must be marinated for 2 days before using, otherwise it will not achieve the effect.