The pig's feet are not fried in sugar, and when you do this, the sauce is fragrant

Braised pig's feet

Ingredients: half a pork front foot, a large potato, a little onion, a small spoon of soybean paste, a small piece of cinnamon, a star anise, a bay leaf, an appropriate amount of ginger, two spoons of light soy sauce, a spoonful of oyster sauce, a spoonful of dark soy sauce, half a spoon of Sichuan pepper powder, two spoons of cooking wine, a spoonful of white wine, a little cooking oil.

Method:

1. Wash the pig's feet and chop them into pieces, add cooking wine to the pot under cold water and blanch for two minutes, remove and clean the foam.

2. Put the blanched pork knuckles into a basin, add light soy sauce, oyster sauce, dark soy sauce, Sichuan pepper powder, soybean paste, cinnamon, star anise, bay leaves, and ginger slices, stir evenly and marinate for 20 minutes.

3. Peel the potatoes and cut them into large pieces, and the onions into cubes.

4. Brush the bottom of the casserole with a layer of oil, spread the potatoes and onion pieces, then put the marinated pork knuckles, add an appropriate amount of water and simmer for 25 minutes.

Tips: (1) Yellow stewed pork knuckles can be stewed with beer to make it more fragrant, my family doesn't like the taste of beer, so replace it with water, and the taste is also good.

(2) Remember to brush the bottom of the casserole with a layer of oil to prevent it from sticking.

(3) Light soy sauce and soybean paste contain salt, so you don't need to add salt to avoid saltiness.

Sweet and sour tenderloin

Ingredients: 250 grams of tenderloin, 1 egg, 3 tablespoons of tomato paste, 2 tablespoons of sugar, 1/2 tablespoon of white vinegar, 3 tablespoons of cornstarch, a little chives, a little minced ginger, a little pepper, a little black sesame seeds, a little salt, an appropriate amount of cooking oil.

Method:

1. Wash the chives and grab them, put them in a bowl with minced ginger, add warm water and soak them into green onion and ginger water.

2. Wash the meat loin and cut it into thick shreds, add salt, pepper, scallion oil and water, stir evenly and marinate for 10 minutes.

3. Add cornstarch and eggs and stir into a paste.

4. Add tomato paste, sugar, white vinegar and an appropriate amount of water to the bowl to make a sweet and sour sauce.

5. Heat the pot and add more oil, burn until it is 60% hot, and fry the meat paste evenly until it is slightly yellow.

6. After the oil temperature rises, put in the meat and fry for one minute, remove it, pour out the oil, leave some bottom oil in the pan, pour in the sweet and sour sauce and burn until it bubbles.

7. Then pour in the fried shredded meat and stir-fry quickly, then put it on a plate and sprinkle in sesame seeds.

Tips: (1) The oil temperature of the tenderloin is 60% hot, that is, a small amount of bubbles bubbles in the oil pan under the chopsticks.

(2) The re-frying time should not be too long, so as not to make the meat old and hard.

(3) The proportion of sweet and sour sauce is determined according to the amount of meat, mine is 250 grams of meat, three spoons of tomato paste, two spoons of sugar, half a spoon of vinegar, and five spoons of water. If the sauce is thin, you can thicken it.

Sautéed shredded carrots

Ingredients: 2 carrots, 1 green pepper, 1/2 tablespoon of salt, appropriate amount of cooking oil.

Method:

1. Peel the carrots, wash them and cut into shreds.

2. Wash the green peppers, remove the stems, remove the seeds and cut into shreds.

3. Heat the pot and add oil, put the carrot shreds in the pot and stir-fry for two minutes, then add the green pepper shreds and salt and fry for one minute.