1. Wash and scrape the pork belly skin, boil it in boiling water until it is broken, and cut it into 2.5 cm square pieces, *** 12 pieces.
2, put a little oil in the pot, add sugar to stir fry and color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, fermented bean curd, add chicken soup and simmer until the meat is rotten.
3, Sijiqing fried with chicken and put it at the bottom, put the braised pork neatly in the middle, and pour a little juice on the meat stuffing. Features: fat but not greasy, salty and spicy, bright red in color. Healthy bone soup material:
Wash fresh cavity bone, ginger, peach root and cavity bone, blanch in boiling water, and then wash away blood stains. Slice ginger (three or five slices is enough), clean the roots of seven-fingered peaches and tie them with clean thin threads. Exercise:
1. Put the above prepared materials into a pot and add water (more water is enough at one time). 2. Enlarge the fire to boil, then simmer for about 2 hours, add a little salt to taste, stew for about 10 minute, and turn off the fire to get tofu brain. Accessories: Auricularia auricula, minced beef, green beans and coriander. Seasoning: salt, monosodium glutamate, sesame oil, soy sauce, cooking wine and starch. Cooking method:
1. Put the tofu in the pot, add the onion and ginger, cook for a while, and add cooking wine and salt to the minced beef for pickling;
2. Pour oil into the pan, stir-fry minced beef, add soy sauce, add fungus, rinse with water, add salt, add Jiang Mo, thicken with water starch, add sesame oil and monosodium glutamate, and take out of the pan.
3. Remove the cooked tofu, pour the gravy, sprinkle with shredded eggs and coriander and serve. Features: fresh and tender nutrition, salty and refreshing.