Food Recommendations: Yellow Mushroom and Wild Boar Stew, Bean Soup with Dumpling, and Clay Pot Pork Belly and Radish Recipe
Yellow Mushroom and Wild Boar
Ingredients:
Wild boar 250g, yellow mushrooms 300g, green onion 10g, old ginger 5g.
Seasoning:
Bay leaf 1 piece, Lee & Chilli Sauce 15g,, each 8g, chicken powder 1g, salt 3g, pepper powder 2g, soybean oil 45g.
Process:
1Clean the yellow mushrooms, blanch them and drain them; cut the wild boar into chunks and blanch them.
2On fire, pour in soybean oil, put in green onion, old ginger, bay leaf to bring out the aroma, pour in Lee & Chilli Sauce, then put in wild boar chunks and yellow mushrooms, pour in, put in salt, chicken powder, stir evenly, add 250g of water, turn the heat down small, put in pepper powder and, bake for 10 minutes.
Bean Soup with Dumpling
Ingredients:
Dumpling 1 piece (about 900g), peas 300g, chrysanthemum leaves 300g, pumpkin puree 120g.
Seasoning:
Fresh soup 1.5 liters, egg white, salt,, pepper powder,, chicken powder, cornstarch 1g, soybean oil each appropriate amount.
Process:
1Slaughter and clean the dumpling, cut off the fish head and fish tail and fish bone into pieces, also cut the fish meat into thin slices and put it in a bowl, add salt, pepper powder,, egg white and cornstarch to season and marinate,
2In a clean pot, put a little oil, stir-fry the peas, add fresh soup and put in fish head and fish bone pieces, after simmering, the aroma is out, the pea dregs and fish bone dregs are scooped out and not used.
3Put pumpkin puree into the bean soup pot, add salt, and chicken powder to season, then thicken the with cornstarch, wait for it to be used.
4Meanwhile, in a clean pot, boil water, put the fish slices marinated well into the boiling water pot to slice, take it out and put it into the bean soup pot, gently push it evenly and start cooking, serve in a bowl lined with chrysanthemum leaves, finished.
Clay Pot Pork Belly and Radish
Features:
This is a home-style dish with rich flavor, sweet and delicious, fry oil dry until pork belly comes out of aroma, finally add fresh garlic sprouts, fragrant and enticing, use a farmer's clay pot, earthy color.
Ingredients:
White radish 500g, pork belly 100g, garlic sprouts 50g.
Seasoning:
Salt 10g,, chicken powder each 5g, pepper powder 2g, 3g, soybean oil 50g.
Process:
1Cut pork belly into slices of 3cm long and 0.5cm thick; cut garlic sprouts into segments of 8cm long; white radish cut into four halves, cut into semi-circular slices 5cm thick.
2On fire, put pork belly into fried, then put radish slices fried, put in remaining seasonings to season, add water (to submerge radish), bake for about 3 minutes, add garlic sprouts when it's out of the pot.
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