Food Recommendations: Braised Pomfret with Black Beans, Bandit Pig Liver, and Pumpkin Vine Stir-Fried Pork Belly Recipe
Ingredients: 750g of pomfret fish, 1 small handful of fermented black beans, ginger and scallions as needed, 2 tablespoons of light soy sauce, 1 teaspoon of salt, 1 tablespoon of cooking wine, a little oil.
Instructions:
1. Wash and dry the prepared pomfret fish, cut it into 1.5cm wide thick slices, and then marinate with salt and cooking wine for 15 minutes;
2. Arrange the pomfret fish in a plate, mash the fermented black beans with a knife, then sprinkle evenly on the fish meat, and layer with ginger shreds;
3. Bring water to a boil, put the fish into the pot and steam over high heat for about 8-10 minutes (the key depends on the size of the fish), after steaming take it out and pour out the water in the plate;
4. Add an appropriate amount of light soy sauce and sprinkle with scallion segments;
5. Pour hot peanut oil into the pot until it smokes, pour the hot oil on the fish to make the scallions fragrant before serving.
Also known as Bandit Pig Liver from Xiangxi, it is a characteristic delicacy of the Xiangxi region. It is a spicy and bold dish made by stir-frying boiled pig liver with various ingredients. The flavor is spicy and powerful, tender and refreshing.
Materials
Main ingredient: Pig liver;
Ingredients: Ginger, garlic, red chili, scallions, edible oil, salt, chicken broth.
Cooking process:
1. Processing: Cut the pig liver into slices, mix with ginger shreds and prepare for use, cut red chili into segments;
Boil water, wait for it to open, add ginger and scallion powder, when the ginger and scallion fragrance comes out add the cut pig liver, blanch until the outer layer turns color and then immerse in cold water, then drain and reserve ginger shreds and scallion powder;
2. Cooking: Heat the pot with oil, add ginger to fragrant, add chili to fry out red pepper oil, then add pickled peppers and garlic slices, then add pig liver, stir-fry with salt and chicken broth, and serve.
1. Pig liver contains rich protein and cholesterol, as well as less fat and carbohydrates.
2. Pig liver contains a large amount of Vitamin A, far exceeding that of fish, eggs and milk;
3. Pig liver contains a rich amount of trace elements, especially calcium, iron, phosphorus, zinc, selenium and potassium are high.
Ingredients: Pumpkin Vine, Preserved Pork, Chili Peppers, Ginger, Garlic, Salt, Edible Oil.
Instructions:
1. Rinse the preserved pork with warm water, boil in cold water until the preserved pork is soft, then take it out and immerse it in cold water, then drain and cut it into thin slices;
2. Peel off the outer skin of the pumpkin vine, wash it clean and cut it into segments, also wash the chili peppers and chop them into small pieces and set them aside;
3. Heat a pot with oil, put ginger and garlic to fragrant, then pour in the preserved pork and stir-fry for no more than one minute, do not stir-fry for too long, it has already been cooked;
4. Push the stir-fried preserved pork to one side of the pot, put in the pumpkin vine, chili peppers and salt and stir-fry for about half a minute;
5. Stir-fry with the preserved pork until evenly distributed, then stir-fry again to make the flavor fully uniform.
