Chinese stir-fried green onion and pig liver
Ingredients
Peanuts Rice 100g
Cucumber 1 piece
Oil as needed
Salt as needed
Vinegar As needed
Soybean paste Sugar As needed
Dark soy sauce As needed
Sichuan Peanuts in Vinegar and Soy Sauce Rice cooking steps
1. Heat oil in a pot over low heat, add peanuts and fry until ，
2. Remove from heat and let cool, sprinkle with a little salt,
3. Dice cucumber, use the ingredients
Chinese leek 200g
Pork liver 200g
Oil 100g
Salt as needed
MSG As needed
Fennel Ginger 5g
Garlic 5g
Chopped pepper
Sauce 10g Cornstarch 10g
Chinese leek and pork liver cooking steps
1. Cut Chinese leek into segments, slice pork liver, add ginger, garlic, chopped pepper sauce,
32. Marinate with cornstarch and set aside.3. Heat oil, quickly stir-fry the pork liver. 4. Add Chinese leeks and stir fry.
5. Add MSG and salt to taste, stir fry.
6. Finished.
Tips
Pork liver must be stir-fried quickly.
Tips
Pork liver should not be eaten when you have a cold or damp phlegm condition.
4. Add cucumber to the peanuts,
5. 2 teaspoons vinegar, 1 teaspoon sugar, and 1 tablespoon dark soy sauce, mix well with the ingredients
Duck400g
Chinese yam 50g
North Sand 50g
Ginger as needed
Salt as needed
Rice wine as needed
Yiyu and sand Slow-cooking Duck cooking steps
1. Prepare Ingredients
2. Clean the duck, cut into pieces, put in a pot with cold water.Duck meat 3. Boil until it comes to a boil, turn down heat, remove foam and continue cooking for a while, skim off the surface oil.
4. Add some rice wine, add cleaned yiyu and sand and ginger slices together into the pot.
5. Slow cook for two hours, season with salt before serving.
Tips
1. People suffering from a cold or excess phlegm should avoid this soup. Rice duck is delicious but there are some dietary restrictions, especially when you have a cold. Eating duck when you have a cold might worsen the condition, so it's better to choose chicken soup instead.2. Choose older ducks with hard esophagus for better flavor. 3. North and South Sand are both suitable but north sand is preferred in soups.
4. Yiyu and sand do not need soaking, add them directly into the pot when cooking to avoid becoming mushy due to long cooking time.
6. Mix with vinegar and stir well.
Ingredients
Intestines1000gChinese scallion
Oil as needed
Salt as needed 250g
Rice wine as needed
Soy sauce
As needed
Ginger as needed Chili peppers
Sichuan pepper
As needed
Toast intestine cooking steps 1.
Intestine
First wash with clean water, both inside and out, then use salt to rub vigorously, this cleans it thoroughly and removes the smell.2. Put the washed intestines in a pot of hot water. 3. Add rice wine and ginger slices, cook on low heat for about an hour until the intestine can be pierced with a toothpick, remove from heat.
4. Cut the intestine into pieces and prepare some ginger slices.
5. Clean Chinese scallions and chili peppers.
6. Slice the Chinese scallions diagonally and cut the chili peppers into strips.
7. Heat oil in a pan, add Sichuan pepper and ginger slices to release fragrance, then stir-fry the intestine.
8. Season with salt.
9. Add rice wine and soy sauce, stir-fry until well colored.
10. Remove from heat after coloring, set aside.
11. Heat oil in another pan, add chili peppers to release their flavor.
12. Add the Chinese scallions and stir-fry with salt.
13. Once the scallions are cooked, add the intestine and mix well, then add
Chicken essence
, stir thoroughly, turn off heat and serve.Tips Adding salt to wash the intestine helps remove odors and bacteria.
Cook the intestine until soft and tender, if you prefer a chewy texture, shorten cooking time.
Top rib
Mutton
Chinese cabbageOil as needed 300g
Salt as needed 600g
Chicken essence as needed
Egg 1
Sugar as needed
Five spice powder as needed Sichuan pepper
As needed
Spring onion
Ginger
Garlic
Chili peppers
Rice vinegar
Doubanjiang sauce
Starch as needed
Water Cooking steps 1. Slice the mutton 2. Marinate with starch, five spice powder, salt, chicken essence, and one egg for half an hour.
3. Clean and slice the Chinese cabbage.
4. Prepare seasonings: spring onion, ginger, garlic, dried chili peppers, Sichuan pepper 5. Mix doubanjiang sauce with sugar and water.
6. Stir-fry the Chinese cabbage in a pan.
7. Remove the stir-fried cabbage to set aside.
8. Heat oil in a pan, add seasonings and stir-fry.
9. Add doubanjiang sauce and stir-fry until fragrant.
10. Pour water into the pot.
11. Bring to a boil, add Chinese cabbage.
12. Boil again, then add mutton slices.
13. Once the meat is cooked, remove and garnish with garlic and five spice powder, dried chili peppers powder.
Pour hot oil over it.
Tips
Stir-frying Chinese cabbage first prevents too much water in the soup later.
Tips
The vinegar-to-sugar ratio can be adjusted according to personal preference. Heat oil in a wok, pour over it.
Tips
Blanch the cabbage first to prevent too much water from coming out during cooking.
Tips
The ratio of sugar to vinegar can be adjusted according to personal preference.
