Share 5 easy-to-eat delicacies.
1. Honey barbecued pork.
Steps:1Prepare pork and plum meat, minced garlic, cooking wine, light soy sauce, salt, dark soy sauce, oyster sauce, barbecued pork sauce, sugar, and honey.
2.Wash the plum blossom meat, cut it into large pieces, put it in a small basin, add all the seasonings, spread it evenly with your hands, then add minced garlic, wrap it in plastic wrap, and put it in the refrigerator to refrigerate and marinate overnight.
3.The next day, open the plastic wrap, turn the plum blossom meat over, wrap it in plastic wrap, and put it in the refrigerator for 8 hours to let the plum blossom meat fully absorb the flavor.
4.Prepare the oven, preheat 220 for 10 minutes, line the baking tray with tin foil, put the marinated plum meat, pour in the remaining juice and wrap the foil.
5.Put the plum meat in the oven and bake for 220 hours for half an hour. Add a spoonful of honey and a spoonful of water to a bowl, stir well with a spoon, take it out at 15 minutes, turn over the plum blossom meat, smear honey water on the surface, wrap it and continue to bake for 15 minutes.
6.If you find it troublesome, you can put it on a baking net and bake it, and put tin foil underneath to catch the dripping grease. After 30 minutes, the honey-glazed barbecued pork is grilled, remove and cut into thin slices and place on a plate.
7.Add the remaining barbecued pork sauce to the honey water and stir well, and pour it over the barbecued pork.
Notes:1The barbecued pork should be marinated in advance to allow it to absorb the flavor.
2.During the roasting process, pay attention to the color change of the barbecued pork to avoid burning.
3.If the oven temperature is high, the roasting time may be shortened, so keep an eye on the doneness of the barbecued pork.
4.If you don't have an oven or air fryer, you can try frying char siu pork in a pan.
2. Sand ginger pork knuckles.
Steps:1Ingredients: pork knuckle, sand ginger, shallots, coriander, ginger, bay leaves, Sichuan pepper, star anise, cooking wine, lightly salted soy sauce, oyster sauce, peanut oil.
2.Pig hands wash away the blood.
3.Put pork knuckles, cooking wine, ginger, bay leaves, peppercorns and star anise in the soup pot, add the water that has not covered the ingredients, skim off the foam after boiling, turn to low heat and cook for 50 minutes.
4.After scooping up the pork knuckles, rinse them with drinking water, then deboned and cut into small pieces, and soak them in ice water.
Notes:1When buying pork knuckles, you should choose fresh pork knuckles, which have no scars on the skin, have a fragrant taste, delicate meat quality, and no hard lumps.
2.During the preparation process, the pork knuckles should be stewed until soft and flavorful, but not overdone.
3. Shacha beef pot.
Steps:1Ingredients: beef, sa cha sauce, onion, ginger, garlic, cooking wine, light soy sauce, salt, sugar, starch, oil.
2.Cut the beef into thin slices, add cooking wine, light soy sauce, salt, sugar, starch, stir well, and marinate for 20 minutes.
3.Shred the onion, mince the ginger and garlic.
4.Heat oil in a pan, add shredded onion and minced ginger and garlic and stir-fry until fragrant.
5.Add the marinated beef slices and sauté until browned.
6.Add the sand tea sauce and continue to stir-fry evenly.
7.Pour in an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 10 minutes.
Notes:1Thinly sliced beef will take less time to cook and the texture will be more tender.
2.Before stir-frying the beef, you can marinate it for a while, which will give the beef more flavor.
3.If you like spiciness, you can add some chili peppers during cooking.
4.During the simmering process, pay attention to the heat and not too big to avoid drying out.
4. Garlic chicken wings.
Steps:1Ingredients: chicken wings, garlic, salt, pepper, sugar, cooking wine, light soy sauce, sesame oil and other seasonings.
2.Rinse the chicken wings to remove fine hairs and impurities from the surface so that they can better absorb the flavor when cooking.
3.Add an appropriate amount of salt, pepper, sugar, cooking wine, light soy sauce, sesame oil and other seasonings to the chicken wings, and marinate for about 30 minutes so that the chicken wings can better absorb the flavor.
4.Peel and wash the prepared garlic and chop it into minced garlic.
5.Heat the pot, pour in an appropriate amount of oil, when the oil temperature is 7 hot, add minced garlic and stir-fry until fragrant.
6.Remove the marinated chicken wings, put them in a pan and fry them until golden brown on both sides.
7.Add salt, pepper, sugar, cooking wine, light soy sauce and other seasonings, stir-fry evenly until the surface of the chicken wings is covered with seasoning.
8.Serve on a plate and serve the prepared garlic chicken wings on a plate and enjoy.
Notes:1Choosing fresh chicken wings is the key to making garlic chicken wings well to ensure the texture and taste of the chicken wings.
2.During the cooking process, the oil temperature should be well controlled, not too high or too low, so as not to affect the taste and color of the chicken wings.
3.If you like spiciness, you can add some chili pepper or paprika during cooking.
4.During the making process, some spices such as star anise, cinnamon, etc., can be added to increase the aroma and flavor of the chicken wings.
5. Chestnut chicken.
Steps:1Ingredients: 6 chicken thighs, 500 grams of chestnuts, half a green onion, a little peanut oil, 1 star anise, an appropriate amount of cooking wine, an appropriate amount of soy sauce, and an appropriate amount of refined salt.
2.Chop the chicken thighs into small pieces, rinse off the bone residue with water, and also wash away some of the blood.
3.Pour a little oil into the pan, don't wait for the oil to be hot, pour the chicken thighs directly into the pan, and stir-fry slowly over low heat.
4.Stir-fry until the chicken thighs are slightly reduced, pour the cooking wine and green onion segments into the pan and continue stir-frying.
5.When the chicken thighs continue to shrink and the soup in the pot is low, pour in an appropriate amount of soy sauce, salt and hot water, cover and simmer for 20 minutes.
6.Pour the chestnuts into the pot, stir a few times until the chestnuts are all soaked in the soup, cover the lid, and simmer for 15 minutes.
Notes:1Choosing fresh chicken thighs and chestnuts is the key to making chestnut chicken.
2.During cooking, the oil temperature should be well controlled, not too high or too low.
3.The time of the stew should be well mastered so that both the chicken and chestnuts are cooked through.