Chinese Food:Fish-flavored pork(yu xiang rou si)

Laole — Sat, 08 Nov 2008 11:13:32 +0000

Raw material / seasoning:

150 grams of lean pork, 6 grams of soy sauce, 2 g salt, vinegar, 8 grams, 10 grams of sugar, 60 grams of chopped green onion, ginger m 3 g, 5 g garlic, red pepper, Pauli at the end of 20 grams, 4 grams cooking wine, the amount of soybean meal , 65 g salad oil

Production methods / processes:

1 pork fascia to cut about 0.2 cm large, the meat will be rolled tube-shaped, with a knife and cut into thick stick matches such as the size of the pork, salt, under 1 g, cooking wine and water in a small bowl grasp even after the And then absorbed into soybean meal sizing efforts.

2, sugar, soy sauce, salt, vinegar hook into the bowl, add water and a small amount of soybean meal against the stand-by Wei Zhi-cheng.

3, home fire up and down the oil pan, heat into five or six very badly burned when sizing code flavored pork into pot with spatula fried fast casual, white stretch Chaozhi pork, chili under the bubble at the end, Jiang m Chaoxiang color speculation that the investment Chao Chu garlic flavor, and then the next small green onion and a good tune into Weizhi; spatula to Chaozhi dishes juice tight oil Chu Guo-liang, the trickle-down and put a few drops of vinegar.

. Tag：chinese food, yuxiangrousi

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Chinese food: the practice of Gongbaojiding

Laole — Wed, 29 Oct 2008 06:20:41 +0000

The production of raw materials:

Aberdeen 400 grams of chicken breasts, 100 grams of groundnut kernels, sesame oil 750 grams (100 grams of consumption), 10 grams of cooking wine, salt, 2 g, 5 g sugar, 1 g monosodium glutamate, vinegar, 2 grams, 30 grams bean paste, 5 g garlic, dried 0.5 g pepper, onion 5 grams, 5 grams ginger, 2 eggs (egg white check), 20 grams of starch, 2 g soy sauce, pepper 0.1 grams.

Production method:

Cut chicken will be tender chicken with soy sauce, salt, egg white uniform grasp. Soy sauce, salt, vinegar, starch, chicken soup into a modulation Qiguo juice.

Chao Shu peanuts, peeled. Oil pot, Heat Add pepper, pepper, fried chicken under then scattered, and then adding onion, ginger, garlic, cooking wine, like fried, and then transferred into the Chao Yun juice, poured into the crisp fried peanuts, double To dismiss or under.

Features:

Zonghong color, taste delicious, tender meat, sweet and spicy acid, Huanen refreshing, but not greasy oil, spicy but not dry.

. Tag：chinese food, gongbaojiding

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Chinese Food:Fish-flavored pork(yu xiang rou si)

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Chinese food: the practice of Gongbaojiding

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