First, divide the lamb head into small pieces and boil them in a pot of boiling water for five minutes before removing them and draining off the excess moisture. Divide the lamb head into small pieces and boil them in a pot of boiling water for five minutes before removing them and draining off the excess moisture. Lamb head should be divided into smaller pieces and boiled in a pot of boiling
Ingredients: pork intestine Suancai, garlic, salt soy sauce oyster sauce, sugar chicken essence 1.Buy back the intestine turn it over and remove all the oil and dirt inside, then rub with salt a few times and rinse several times to clear out the unpleasant smell of the pork intestine. 2. Blanch the washed pork intestine, cut into pieces, and prepare the suancai.3.Heat oil in a wok, briefly fry
Raw materials recipe: Lean meat 5 pounds, Soysauce 1 pound, Sugar 3 ounces, rice wine 1 ounce, Fennel seeds 10 grams, fresh Ginger 20 grams.Preparation method: 1 Processing of raw meat: remove bones, skin, fat, tendons, and connective tissues, then cut the lean meat along its fiber direction into strips before cutting them into 3 cm long short pieces.2 Cooking and drying: place the prepared lean
Ingredients: Beef slices, Suancai, Chopped scallions, Ginger, Garlic, Mushroom stems, . Royal wine, Salt, Garlic Sauce. Feature: The most powerful side dish from northern China.Procedure: 1. Roll the beef slices with suancai strips and mushroom stems.2. Heat a pan with a little oil, stir-fry the scallions and ginger. 3. Cook until red oil is extracted, then add suancai and stir-fry to release
Homemade Pork Preparation materials: Main ingredient: Lean pork (500 grams) Soysauce 3 grams, salt 2 grams, white sugar 50 grams, Ginger 3 grams, green onion 10 grams, cooking wine 3 grams, Monosodium glutamate 2 gramsHomemade pork fluff characteristic: becomes fluffy fiber-like, with good elasticity, golden yellow in color, soft and flaky, with a pure fragrance, not greasy.Preparation method for
First, remove the red sinew from the pig's brain and wash it thoroughly. Place the washed pig's brain in a container. Add ginger slices, green onion strips, cooking wine, salt, and steam over medium heat until cooked through. Remove and drain the moisture, then cut into large pieces. In a bowl, beat eggs and add salt, monosodium glutamate (MSG), sesame oil, and pepper powder, mix well. Add pig's
Braise pork intestines Pig's large intestine The special features: brownish-red color, glossy and lustrous, fresh and delicious, not greasy even when fatty. Teach you how to braise pig's large intestine and how to make it taste good. 1. Select the pig's large intestine head, clean thoroughly by turning inside out, remove oil stains with scissors, rinse well, turn over again and rinse well.After
Use honey sauce to braise it until fully cooked. (If not finished, you can refrigerate and use later.) Once cooled, cut the pig intestines into segments. Bell peppers, such as green, and red ones, cut them into chunks along with onions, then stir-fry them like you would for twice-cooked pork, adding seasonings according to your taste! Of course, everyone's cooking skills are different, resulting
The simplest way to cook: place pig's brain in water, carefully pick out all the red threads with toothpicks, wash and set aside. Put three or four cleaned pig's brains in a clay pot, along with lean meat grains, ginseng, red dates , and three slices of ginger . Place the clay pot in a larger pot filled with water and steam for an hour. Season with fine salt and serve.
The head of the sheep The ingredients for the dish: Main ingredients: 1500 grams of sheep bones, 150 grams of sheep blood, 150 grams of sheep fatty intestine (large intestine), 150 grams of sheep lung, 150 grams of sheep heart, 150 grams of sheep stomach, 150 grams of sheep liver, 150 grams of sheep heart, 200 grams of sheep head meat Seasonings: 150 grams of green onions, 25 grams of salt, 50
1, lamb head can be eaten with garlic; 2, lamb should avoid fermented bean paste, buckwheat noodles , cheese , pumpkin , vinegar , red beans, preserved mustard greens; they should not be eaten together;avoid copper and cinnabar. 3, lamb heart and lamb liver should avoid raw pepper, ginger, red beans, bitter bamboo shoots, pork Share the meal;they are also not suitable to be consumed with
Lard to cook dishes, rice, although very fragrant, lard solidifies at room temperature and is not as digestible. Peanut oil is easier to digest, lacks vitamins, and has more saturated fatty acids with high cholesterol levels; consuming these in excess can lead to coronary heart disease.Suitable for: Generally healthy people can consume it.People in cold regions may find it suitable.Lard and beef
Add salt. Then add flour. (Starch can also be used): Rinse the pig's intestine with clear water to remove mucus. Sprinkle salt and flour inside and outside the intestine, rub repeatedly, rinse with clean water, then boil in hot water and remove after cooking, scrape off impurities. 2.Add rice wine. Place the intestines treated as per the first step into a container, pour in the rice wine, rub
Skin-on Rear leg meat About 750 grams, wash and cut into 2cm thick meat pieces along the muscle fibers (this thickness will determine the length of the shreds) then boil until cooked.Fatty meat cut into threads. Pig fat The leftover pork fat is very fragrant when stir-fried for cooking; leave it in the pot.Warning: Do not cover, or you will be frightened by the steam droplets hitting the hot oil
