Braised beef offal is a delicious home-cooked dish, using beef brisket, beef heart, beef lung and other offal parts as the main ingredients, with potatoes, carrots and other ingredients, rich in taste and nutrition.
Material preparation: Ingredients: Beef offal (such as beef brisket, beef heart, beef lung, etc.) 1 kg.
Ingredients: 1 potato, 1 carrot.
Seasoning: 1 3 cups soy sauce, 1 1 2 tbsp sugar, 1 2 tbsp sesame oil.
Excipients: 2 green onions, 2 chili peppers, 3 ginger slices.
Production Steps:1Wash the offal and cut it into pieces of appropriate size. The brisket needs to be blanched with hot water to remove the blood, then washed and dried for later use.
2.Cut the potatoes and carrots into cubes, cut the green onions into sections, and remove the stems of the peppers and pat them flat.
3.Put all the ingredients together in the inner pot and add the seasoning and mix slightly.
4.Put it on the stove and heat it until it boils, then change to medium heat, cook for 15 to 20 minutes, then cover and turn off the heat.
5.Place the boiled beef offal on a plate and serve.
Tips: The cooking time of offal needs to be adjusted according to the doneness of offal, as too long time can easily cause offal to become hard and taste poor.
Stir-fried pork liver is a delicious home-cooked dish, with pork liver as the main ingredient, with green and red peppers, green onions, ginger and garlic and other seasonings, the taste is tender and nutritious. Pork liver is rich in nutrients and is one of the most ideal blood supplements, which has the functions of nourishing the liver and eye, nourishing blood, and nutrition and health care.
Material preparation: Ingredients: pork liver.
Ingredients: half a green and red pepper, half an onion, 2 garlic sprouts.
Seasoning: 1 tablespoon light soy sauce, 2 tablespoons cooking wine, 1 teaspoon dark soy sauce, half a teaspoon vinegar, 3 grams of salt, a little chicken essence, a little sesame oil, an appropriate amount of vegetable oil.
Production Steps:1Wash the pork liver, cut it into thin slices, rinse it with water, add cooking wine, ginger slices, and starch to grasp and marinate for 10 minutes.
2.Wash the green and red peppers, onions, and garlic sprouts, and cut them into slices for later use.
3.Heat oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant, add green and red peppers and onions and stir-fry until broken.
4.Pour in the marinated pork liver, stir-fry quickly until it changes color, add light soy sauce, dark soy sauce, vinegar, salt, chicken essence, sesame oil, and stir-fry evenly.
5.Finally, add the garlic sprouts, stir-fry a few times, remove from the pot and serve on a plate.
Tips:1The pork liver should be soaked in water to detoxify before the cooking process, at least for more than two hours.
2.After the pork liver is sliced, it can be rinsed several times with running water to remove the blood.
3.When marinating pork liver, you can't put too much starch, otherwise the fried pork liver will not be refreshing.
4.Vinegar can relieve the fishiness and cannot be omitted.
Plum cabbage button pork is a traditional famous dish with Guangdong characteristics, with pork belly and plum vegetables as the main ingredients, after boiling, frying, stewing and other processes to make it. The characteristics of plum cabbage button meat are red and bright in color, crispy and rotten meat, fragrant in taste, fat but not greasy. Plum cabbage button meat also has a certain medicinal value, with the effect of enhancing digestion, eliminating stagnation and strengthening the stomach, lowering lipids and blood pressure.
Ingredients: Ingredients: 1000 grams of pork belly with skin, 200 grams of dried plum vegetables (also called moldy dried vegetables).
Seasoning: 20 grams of soy sauce, 1000 grams of clear oil (about 50 grams).
Production Steps:1Scrape and wash the skin of the pork, put it in a pot of cold water, cook it on the heat until it is eight ripe, remove it and wipe the moisture off the skin with a clean cloth, and smear it with soy sauce while it is hot.
2.Put the pot on the fire, pour in the clear oil, burn until it is hot, put the pork belly skin down in the pot and fry it until it is dark red, take it out to dry, put the skin down on the cutting board, cut it into large slices 7 cm long and 2 cm thick, and then cut it horizontally in the middle, do not cut off the skin.
3.Stack the meat neatly on the bowl of meat face down, put the dried plum vegetables on the meat, pour in the soy sauce evenly, steam it in the steamer for about 30 minutes until the meat is soft and rotten, take it out and buckle it on a plate.
Notes:1Keep the heat low when stewing the meat, so that the stewed meat will be softer.
2.Plum vegetables should be soaked in water in advance to remove excess salt.
3.When stewing meat, you can add some seasonings appropriately, such as star anise, bay leaves, etc., which can increase the aroma of the dish.