pomelo aroma braised pork
Ingredients: 750 grams of three-line pork belly, 440 grams of pomelo leaf html, 30 grams of pomelo meat, 80 grams of green pepper segment, 10 grams of salt, sugar, cooking oil, and 41 pieces of aluminum foil.
preparation method:
1. Clean the pork belly and cut it into pieces, add pomelo leaves and simmer for 2 hours, and set aside.
2. Put the heat on the pot, add oil and heat it up, add the green pepper section and remove it after oil. Put the pot on the heat, add oil and cook until 50% hot, add the sugar and fry it into sugar color, pour in pork belly cubes and add the original soup and leave the meat cubes.
3. Add green pepper segments, pomelo meat and salt, boil over high heat, wait for the juice to be shiny oil, then put the meat pieces on a hot iron plate with aluminum foil, and then it is done.
Private Snail
Raw Materials:
120 grams of iced snails, 80 grams of oyster mushroom slices, 100 grams of radish cubes, 30 grams of soaked red pepper slices, 15 grams of cooked green beans, salt, MSG, and pepper oil are appropriate.
Preparation method:
1. After rinsing the snails, blanch them in a cool boiling water basin and rinse them out for later use.
2. When serving, add the snail in a separate pot, add cooked oyster mushroom slices, pickled radish pieces, soaked red pepper slices, cooked green beans, salt, MSG, and pepper oil, and mix well. Put it in a plate.
Black pepper and silver bars fried pork belly
Ingredients:
silver bars , pork belly, colored pepper , salt, chicken powder, white sugar, blended oil, cooking wine, black pepper sauce, shredded ginger, and shredded green onion.
Method:
1. Wash the pork belly and cook it, take it out and cut it into strips for later use.
2, , silver bar vegetables , then blanch it in water and remove it and cool it, cut the pepper into shreds and set aside.
3. Heat the oil in the pot, add shredded ginger and scallion, stir-fry with fragrant soup, add shredded pork belly, cook in cooking wine, add silver bar dishes and colorful pepper shreds and stir-fry evenly.
4. Season with salt, MSG, sugar and black pepper juice, stir-fry and pickle the juice out of the pot and put it on the plate.
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