Entering ChinaIngredients: pork ribs, ginger, green onions, cooking wine, light soy sauce, dark soy sauce, sugar, salt, star anise, cinnamon, bay leaves, etc.
Steps: Chop the ribs into palatable pieces and soak them in water for 30 minutes to remove the blood and fishy smell. Then, use a kitchen paper towel to blot the moisture and set aside.
Add an appropriate amount of oil to the pot, add sugar, stir-fry slowly over low heat until melted, when the sugar color turns dark red, pour in the pork ribs, quickly stir-fry evenly, so that the ribs are coated with sugar.
Add the chopped ginger slices and green onions, add cooking wine, light soy sauce and dark soy sauce, and continue to stir-fry evenly, so that the pork ribs can fully absorb the flavor of the seasoning.
Add an appropriate amount of water, cover the ribs, add star anise, cinnamon, bay leaves and other spices, bring to a boil over high heat, turn to low heat, and simmer for 30 minutes.
When the pork ribs are simmered until the flavor is thoroughly cooked and the soup is thick, sprinkle with an appropriate amount of salt to taste, stir-fry evenly, and then take it out of the pot and put it on a plate.
Braised eggplant
Ingredients: eggplant, green onion, ginger, garlic, dried chili, star anise, light soy sauce, dark soy sauce, sugar, salt, chicken essence, cooking oil, etc
Steps: First, wash the eggplant, remove the stems and cut them into evenly sized pieces.
Then, add an appropriate amount of cooking oil to the hot pan, when the oil temperature is six or seven hot, put in the eggplant pieces, fry slowly over low heat until the surface of the eggplant is slightly yellow, fry soft and then remove for later use.
Cut the green onion into sections, mince the ginger and garlic, and cut the dried chili pepper into sections for later use. In another pot, add an appropriate amount of cooking oil, add star anise and dried chili peppers, and stir-fry over low heat to bring out the fragrance.
Next, add the chopped green onion, ginger and garlic, and continue to stir-fry until fragrant. Then, pour the fried eggplant pieces into the pan, add an appropriate amount of light soy sauce, dark soy sauce, sugar, salt, chicken essence, and stir-fry evenly, so that the eggplant can fully absorb the flavor of the seasoning.
Add an appropriate amount of water, cover the eggplant pieces, bring to a boil over high heat, turn to low heat, cover the pot, and simmer for about 10 minutes. When the soup is thick, sprinkle with chopped green onion and stir-fry evenly.
Braised pork
Ingredients: pork belly, ginger, green onions, cooking wine, dark soy sauce, light soy sauce, sugar, salt, star anise, cinnamon, etc.
Steps: Cut the pork belly into 2-3 cm pieces and marinate in cooking wine for 10 minutes to remove the fishy smell.
Heat the pan with cold oil, add the pork belly pieces, stir-fry over low heat until the surface is slightly yellow, force out part of the fat, and make the meat more firm.
In another pot, add an appropriate amount of sugar, and stir-fry over low heat until the sugar dissolves and takes on a reddish-brown sugar color. Pay attention to the heat and avoid burning the sugar.
Pour the stir-fried pork belly into the sugar pot, add an appropriate amount of boiling water, and cover the meat surface. Add ginger, green onions, star anise, cinnamon and other seasonings, bring to a boil over high heat, then turn to low heat and simmer.
During the simmering process, add the appropriate amount of dark soy sauce, light soy sauce and salt to taste. When the soup is thickened, it can be taken out of the pan and enjoyed.
Braised pig’s trotters
Ingredients: pork trotters, ginger, green onions, cooking wine, dark soy sauce, light soy sauce, sugar, salt, star anise, cinnamon, bay leaves, dried chili peppers, etc.
Steps: Wash the trotters to remove excess hair and impurities. Use a knife to make a few cuts on the surface of the pig’s trotters to facilitate the flavor. Slice the ginger and cut the green onion into pieces for later use.
Put the pig’s trotters in a pot, add plenty of water, bring to a boil over high heat, and skim off the foam. Add a few slices of ginger and cooking wine, continue to cook for about 5 minutes, remove the pig’s trotters and drain the water.
Pour an appropriate amount of oil into the pan, add sugar, and slowly stir-fry over low heat until the sugar color turns dark red. This step is the key to the braised dish, and the quality of the sugar directly affects the final taste and color.
Put the blanched pig’s trotters into the pot, add the fried sugar, and stir-fry evenly. Then add ginger, green onions, star anise, cinnamon, bay leaves and dried chili peppers and continue to stir-fry until fragrant.
Pour in an appropriate amount of light soy sauce and dark soy sauce, add an appropriate amount of salt, and stir-fry evenly. Then add enough water, cover the pig’s trotters, bring to a boil over high heat, turn to low heat, and simmer for 1-2 hours until the pig’s trotters become soft and glutinous.
During the stewing process, the trotters should be turned from time to time to ensure that they are evenly heated and flavored. When the soup is thick, sprinkle some chopped green onions to enhance the fragrance, then turn off the heat and serve on a plate.
Braised lion’s head
Ingredients: 500 grams of minced pork, 4 eggs, appropriate amount of green onion and ginger, cooking wine, light soy sauce, dark soy sauce, salt, sugar, pepper, starch, vegetable oil, etc.
Steps: Put the minced pork into a large bowl, add minced green onion and ginger, cooking wine, light soy sauce, dark soy sauce, salt, sugar, pepper and other seasonings, stir well and marinate for 10 minutes.
Crack the eggs into a bowl and stir well with a pinch of salt. Then, divide the minced meat into portions, about 100 grams each, and knead them into a circle by hand. Next, apply the egg wash to the surface of the lion’s head and sprinkle some starch to make it smoother.
After preheating the steamer or pressure cooker, place the lion’s head in the steamer and steam over medium heat for about 20 minutes until the lion’s head is cooked through.
Heat a wok in a wok and add an appropriate amount of vegetable oil, add green onion and ginger and stir-fry until fragrant.
Then, put the steamed lion’s head into the pot, add an appropriate amount of water or broth, then add light soy sauce, dark soy sauce, salt, sugar and other seasonings, stir-fry evenly, cover the pot, and simmer over low heat for about 10 minutes, so that the lion’s head can fully absorb the flavor of the soup.
When the soup is thickened, sprinkle with some chopped green onions and serve.
Braised chicken wings
Ingredients: 8-10 chicken wings, 3-4 slices of ginger, 1 green onion, cooking wine, light soy sauce, dark soy sauce, sugar, salt, edible oil.
Steps: First, wash the chicken wings and drain them. Make a few cuts on each side of the chicken wings to let in the flavor. Slice the ginger and cut the green onion into pieces for later use.
Pour an appropriate amount of cooking oil into the pan, heat it, add the chicken wings, and fry slowly over low heat until golden brown on both sides. Be patient when frying chicken wings and don’t rush to flip them so as not to break the skin.
Remove the fried chicken wings and leave the bottom oil in the pan. Add the ginger slices and green onions and stir-fry until fragrant. Then add the fried chicken wings, add cooking wine and stir-fry evenly.
Next, add light soy sauce, dark soy sauce, sugar and salt and stir-fry evenly. Allow the chicken wings to fully absorb the flavor of the seasoning.
Pour in an appropriate amount of water and cover the chicken wings. Bring to a boil over high heat, reduce the heat, cover and simmer for 15-20 minutes until the chicken wings are cooked through and the soup is thick.
Finally, reduce the juice over high heat to thicken the soup of the braised chicken wings. Pay attention to the heat when collecting the juice to avoid burning.
