Food Recommendations: Bean Fermented Black Bean Steamed Large Intestine, Secret Homemade Roasted Chicken Legs, and Stir-Fried Vegetable Flower Recipe
Bean Fermented Black Beans Steamed Large Intestine
Ingredients: Large intestine, old Chinese liquor (Laocao), light soy sauce (Xianyao), cooking wine (liaojiu), salt, white sugar, oyster sauce, bean curd (douchi), Sichuan peppercorns (xiaomi jiao), green onion (xiangcong), ginger, cornstarch, peanut oil, garlic cloves (suan ban), star anise (baoju).
Instructions:
1After purchasing the large intestine, add flour and salt, and rub it with your hands to clean it thoroughly. Turn the large intestine over and clean it again.
2Place cold water in a pot, add the large intestine, 3 star anise, 6 slices of ginger, 8 grams of cooking wine, bring to a boil and remove any scum, then remove the large intestine and rinse it with cold water, draining it.
3Cut the large intestine into 1 centimeter long segments, slice ginger, and mince garlic cloves.
4Place the large intestine in a bowl, add 6 grams of old Chinese liquor, 5 grams of light soy sauce, 6 grams of salt, 2 grams of white sugar, 10 grams of oyster sauce, 18 grams of bean curd, 8 grams of peanut oil, and cornstarch, mix well.
5Cover with plastic wrap and place in a steamer. Bring to a boil over high heat and steam for 15 minutes. Add Sichuan peppercorns and green onion.
6Heat peanut oil in a pan, pour a little on the Sichuan peppercorns and green onion. Pour the remaining oil around the edges of the large intestine.
Secret Roasted Chicken Legs
Ingredients: 3 chicken legs, salt, black pepper, 2 tablespoons of Lee Kum Kee Char Siu Sauce, 2 tablespoons of old Chinese liquor.
Instructions:
1Wash and dry the chicken legs, then rub with salt and black pepper, and place in the refrigerator to marinate for 1 night.
2The next day, remove the chicken legs, shake off the marinade, and wash the chicken legs. Dry the chicken skin with kitchen paper.
3Mix Lee Kum Kee Char Siu Sauce and old Chinese liquor, brush on the chicken legs, place in a tray (the tray should have a metal rack for draining water) and refrigerate for 2 hours.
4Preheat the oven to 200 degrees Celsius and bake for 15 minutes. Take it out to brush with honey and bake for 10-15 minutes. Done.
Meat Slice Stir-Fried Flower Cabbage
Ingredients: Pork Belly, Flower Cabbage (caohua), green and red peppers, green onion, ginger, dried red chili peppers, Doubanjiang (fermented broad bean paste), light soy sauce, oyster sauce, salt, chicken powder (jinjing).
Instructions:
1Wash and slice the pork belly into large thin pieces; wash and cut the flower cabbage into small pieces and blanch in hot water.
2Cut the green and red peppers into small circles; slice green onion and ginger into shreds, and cut dried red chili peppers into segments;
3Heat peanut oil, add green onion and ginger, and dried red chili peppers to (to quickly heat and bloom spices), then add the pork belly and stir-fry until the pork belly is slightly browned, then add Doubanjiang to stir-fry out the fragrance;
4Add the flower cabbage and red peppers and continue to stir-fry until the flower cabbage is seasoned, then add chicken powder and mix well before serving.
