Entering China
Pork chops in tomato sauce
Raw material:
500 grams of pork chops, Shao wine, Sichuan pepper salt, 10 grams, 20 grams of soy sauce, monosodium glutamate, 15 grams of dry starch, 1 egg, lard, 1000 grams of tomato juice.
Make:
1. Chop the pork chops into strips 15 cm wide and evenly thick, and each one should be evenly covered with bones;
2. Put the pork bone strips in a bowl and add Shao wine, soy sauce, monosodium glutamate, dry starch and egg liquid, and knead and mix evenly with your hands;
3. Put the wok on the heat, boil the oil until it is hot, and fry the pork bones. When the pork bones are inserted, they should be scattered on all sides to prevent adhesion. After putting it all in, stir it with a colander and fry it until it is golden brown and the ribs float, and it is at least good to use a colander to fish.
Perilla sour soup pork slices
Raw material:
200g of pork and 150g of cuttlefish fillet.
Accessories:
200g of dragon’s mustache.
Ingredients:
20g of perilla leaves, 50g of fried rice.
Seasoning:
200g of sour soup.
Make:
1. Boil the seasoned sour soup and water for later use.
2. Boil the fresh meat, black fish fillet and dragon’s mustard for later use.
3. Boil the sour soup and simmer the meat and cuttlefish slices to taste, remove them and put them on a plate, pour in the sour soup, put perilla and fried rice.
Sour soup:
300g of white soup base, 400g of Yumenghong sour soup, 600g of Mengbai sour soup, 70g of white vinegar, 40g of salt, 15g of sugar, 400g of chopped tomatoes, 100g of pineapple, 100g of chili pepper, 100g of soybean oil, 30g of ginger seed oil.
Method: Remove the oil from the pot, fry the red oil with the chili peppers, fry the tomatoes, and boil the other seasonings.
Slate fish
Raw material:
850 grams of crucian carp (about two kinds), 15 grams of ginger, 15 grams of chives, a little coriander, 200 grams of broth, and 8 grams of onion.
Seasoning:
1000 grams of raw rapeseed oil (actual consumption of 100 grams), 6 grams of salt, 4 grams of light soy sauce, dried pepper powder, 4 grams of vinegar.
Make:
1. Clean the crucian carp after slaughtering, chop a knife on both sides of the fish, add ginger and onion juice and cooking wine to marinate for 10 minutes.
2. Finely chop the ginger, chop the chives into small pieces, and cut the coriander into small pieces for later use.
3. Heat the wok, add 1000g of rapeseed oil, boil to 180 degrees, add the marinated crucian carp, fry until the outside is charred and the inside is tender and cooked.
4. Heat a wok on the fire, add a little oil, fry the minced ginger until fragrant, add the crucian carp, cook light soy sauce and vinegar into the broth and burn it to taste.
5. Burn the slate to 100~120°, put the onion shreds, then cover the stewed crucian carp on the slate, remove the chives and coriander knots and serve on the table.
