Braised pork trotters, stir-fried beef with black pepper and carrots, braised eggplant in a dry pot, black fish egg custard

Blackfish egg custard

Ingredients: black fish, eggs, ginger, green onions, rice wine, corn starch, sesame oil, light soy sauce, wolfberry, oyster sauce, salt

Method:

1. First of all, kill the fish, handle it cleanly, and then remove the meat on both sides of the fish and leave the middle fish bones, which are regarded as segments, washed and fished out in the water and put into the container;

2. Peel the fish, then cut the fish into thin slices with an oblique knife, but not too thin about half a centimeter, then clean it and put it on a plate;

3. Prepare the green onion and ginger slices into a bowl, add an appropriate amount of rice wine, and pinch out the green onion and ginger juice;

4. Pour the green onion and ginger juice on top of the fish fillet, add a little salt, a little oil, put a little cornstarch, then grasp the viscosity and put a little salad oil again, and marinate for 20 minutes after grasping well;

5. Heat the oil and fry the fish bones, fry one side is golden, then add water, cover the pot and boil for a few minutes. After a few minutes, pick up the fish bones, smash them, continue to put them in the pot and boil for a while, take out the fish bones, filter the soup into a bowl with a tight drain, and let it cool at about 20 degrees;

6. Knock three eggs in the bowl and beat them with chopsticks, then pour the fish soup into the beaten egg bowl in a ratio of 1:1.5, then add a little salt and stir evenly and pour it into a deeper plate;

7. Boil the water, put the egg liquid into the drawer board after the water boils, cover the lid and steam for 7 minutes, after 7 minutes, roll the fish fillet and put it on the plate and put it in a good position, and steam for another 3 minutes;

8. Remove from the pot, sprinkle with a little sesame oil and light soy sauce, add wolfberries and chopped green onions to garnish.

Braised eggplant in a dry pot

Ingredients: White eggplant, green and red Hangzhou pepper, fresh pork belly, shredded onion, seasoning oyster sauce, spicy girl sauce, hot sauce, monosodium glutamate, pepper, corn starch, shredded ginger, garlic slices, Maggi fresh soy sauce, fresh fish soup, egg batter, salad oil

Method:

1. Peel and cut the white eggplant into hob pieces about 1 cm wide and 5 cm long, glue the dry corn starch and hang the whole egg batter, and cut the green and red peppers into the shape of horse ears for later use.

2. Add oil to the pot, fry the white eggplant pieces over medium heat until crispy on the outside and golden brown on the inside, and remove them for later use. Heat 10g of salad oil in a pan, add the shredded onion, fry until fragrant, and put it in a dry pan to cushion the bottom.

3. Cut the fresh pork belly into slices 0.2 cm wide and 6 cm long, stir in the pot until fragrant, and add spicy girl sauce, spicy sauce, soy sauce, garlic slices, and shredded ginger to enhance the flavor.

4. Put in the fresh fish soup and boil over high heat, put the fried eggplant into the soup and cook for 2 minutes, and mix the fresh fish soup with the ingredients. Add oyster sauce, monosodium glutamate, pepper to taste and stir-fry with eggplant evenly, and finally garnish with green and red peppers.

Stir-fried beef with black pepper and carrots

method

1 garlic sliced. Peel the carrots and cut into finger-width slices. Thinly slice the beef and add 1 egg white, chicken broth and cornstarch.

2Mix well and marinate for about 15 minutes. Heat the oil in a pan and add the garlic slices to the pan and stir until fragrant. Then put the beef in the pan and stir-fry.

3. Stir-fry and add an appropriate amount of black peppercorns. Fry until 6 mature. Add the carrot slices and a pinch of salt. Stir-fry for 2 minutes.

Braised pig's trotters

Ingredients: 750 grams of pig's trotters, 13 grams of salt, 13 grams of green onions, 8 grams of ginger, 25 grams of sesame oil, 25 grams of cooking wine, 5 peppercorns, 50 grams of rock sugar, 1300 grams of soup.

Method:

1. Shave and wash the pig's trotters, chop off the tips of the claws and split them in half, boil them thoroughly in water and put them in cold water.

2. Break the ginger and green onion and set aside.

3. Heat a little sesame oil with a frying spoon, add rock sugar and fry it to purple, then adjust the soup to light red.

4. Add pig's trotters, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn the pig's trotters over high heat until the pig's trotters are colored, move to low heat and stew, and collect the thick juice.