Ingredients: leeks, potatoes, salt, green onions, ginger, garlic, sugar, white pepper.
Method:1Wash the potatoes and cut them into strips, and the leeks into sections.
2.Heat oil in a pot, stir-fry chives, ginger and garlic, and stir-fry shredded potatoes.
3.Add a small amount of water, fry the shredded potatoes, put the leeks in the pot, add salt, sugar, chicken essence and pepper to taste.
4.Sauté until the leeks are tender, then remove from the pan.
Stir-fried chicken gizzard with leeks.
Ingredients: leeks, baking soda, chicken gizzards, salt, sugar, starch, vegetable oil, cooking wine, light soy sauce.
Method:1Remove the yellow leaves from the leeks, rinse them with water and soak them in baking soda for another 10 minutes.
2.The chicken gizzards are scrubbed with salt several times, then washed and sliced.
3.Grasp the chicken gizzard with an appropriate amount of salt, white sugar, and pepper by hand, then add starch and vegetable oil, mix well, and let stand for 10 minutes.
4.Wash the leeks and cut them into sections, and control the water.
5.Remove from the pan, add the marinated chicken gizzards and stir-fry for a while.
6.Add an appropriate amount of cooking wine, stir-fry evenly, and then serve.
7.Wash the wok, re-oil the pan, add the leeks and stir-fry quickly over high heat for a while.
8.Add salt to taste.
9.Add the chicken gizzards and stir-fry for a while.
10.Finally, add an appropriate amount of light soy sauce and stir-fry evenly.
Ingredients: 300g leeks, 300g squid, 1 green onion, 2 slices of ginger, 2 cloves of garlic, cooking oil, soy sauce, refined salt, sweet noodle sauce.
Method:1Wash the leeks and cut them into sections.
2.Finely chop the green onion, ginger and garlic.
3.Cook water in a pot and blanch the squid in the open water.
4.Then cut the squid into sections.
5.Put oil in a pan.
6.Heat the oil and put the green onion, ginger, garlic in the pot
7.Add the squid and stir-fry.
8.Add the noodle sauce and stir-fry.
9.Add soy sauce and stir-fry.
10.Add the leeks and stir-fry, and pour sesame oil before removing from the pan.
Ingredients: pork skin, cooking wine, green onion and ginger, garlic, soy sauce, rice vinegar, sesame oil, chili oil.
1. After buying the pork skin, clean it, then pour it directly into the pot, add cooking wine, green onion and ginger to it, and blanch the pork skin.
2. Blanch the pork skin, remember to boil it over high heat, after boiling to boil, a large amount of foam appears on it, and then you must take a spoon to skim out the foam, which is all boiled out of the dirty. After cooking, remove the pork skin and rinse it several times in water.
3. After rinsing, do not cook directly in the pot, otherwise it will be very turbid, not delicious, and the fishy smell will be serious. Prepare a knife, then straighten the pigskin, and scrape off all the white grease on it until the pigskin is clear.
4. Then scrub with salt, then put it in water, rinse it several times, and you can cut it into thin strips. After blanching, remember to use a spatula to scrape off the grease on the pork skin, so that the pork skin jelly is crystal clear, and there is no fishy smell.
5. After this step is done, you can cook it, and the subsequent steps are needless to say. Pour the cut pork skin into it, add about 1500ml of water, then some cooking wine, green onion and ginger, boil over high heat, turn to low heat and cook for 50-60 minutes, and finally turn off the heat after it becomes thick. Note: If you like to eat coriander or eggs, you can also put some of them.
6. After turning off the heat, pick out the excess green onion and ginger inside, then find a box, pour the pork skin and soup into it, cover the box, put it in the refrigerator and let it stand for a while, and after it cools, it will solidify into pork skin jelly. Turn it upside down, take it out and cut it into pieces, put it on a plate, make a sauce with minced garlic, soy sauce, rice vinegar, sesame oil, and chili oil, and dip it to eat.
Braised pork: This is a classic home-cooked dish, fat but not greasy, soft and glutinous and sweet, making people salivate. Here's how:
Cut the pork belly into cubes of about 3 cm, put it in cold water, add a few slices of ginger, bring to a boil over high heat, skim off the foam, remove and drain.
Put a little oil in the pan, heat it, put the meat pieces in the pot, stir-fry until the surface is slightly charred, and set aside.
Leave a little oil in the pan, add rock sugar, and fry over low heat until melted and turn into a golden brown sugar color, be careful not to fry the paste.
Put the meat pieces back into the pot, stir-fry evenly, let each piece of meat be coated with sugar, and then add cooking wine, soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, ginger, green onions, garlic, water, and cover the meat.
Bring to a boil over high heat, turn to low heat, cover the pot, and stir-fry slowly for about 40 minutes, during which you can turn it several times to heat the meat pieces evenly and collect the juice and flavor.
Finally, sprinkle with chopped green onions, remove from the pan and serve.
Cooking tip: Choose pork belly with skin, fat and lean, for a better taste. When cooking meat, use cold water first, which can remove blood and fishy smell, and make the meat more fragrant. When frying sugar, use low heat to prevent frying paste, which will affect the color and taste. When stewing meat, use low heat to let the meat slowly soften, and at the same time reduce the juice and flavor, do not add salt, so as not to get old.