Food Recommendations: Spicy Squid Tendrils, Braised Beef Tendon with Radish, and Powdered Pork Ribs with Lotus Root
Spicy Squid Tendrils
Ingredients: Squid Tendrils 500g, Garlic Moss 150g, Dried Chilies 40g, Green Chilies 6, Garlic 30g, Ginger 20g, Sichuan Chili Bean Paste 30g, Salt as needed, Chicken Powder 5g, White Sugar 2g.
Instructions:
1 Wash squid tendrils clean and cut into small pieces, put them in a dish to use. Cut dried chilies into small segments, ginger peel off and cut into slices, garlic peel off and wash clean for use.
2 Wash green chilies clean and cut into circles, garlic moss remove head and tail, wash clean and cut into segments. In a pot, add an appropriate amount of water and boil, put the squid tendrils in to blanch, after blanching take out, rinse clean and drain dry for use.
3 Heat oil in a pan, put dried chilies, garlic cloves, ginger slices to stir-fry to release fragrance. Add 30g Sichuan chili bean paste to stir-fry into red oil. Squid tendrils and chili combine, the taste that restaurants can't make, just the right matching of ingredients! Add garlic moss and stir-fry for 1 minute.
4 Add blanched squid tendrils and stir-fry evenly. Add appropriate amount of salt and stir-fry for 1 minute, then add green chili circles and stir-fry until slightly wilted. Add 5g chicken powder and 2g white sugar and stir-fry for 2 minutes, then you can get it out of the pan.
Beef Tendon with Radish
Ingredients: Beef Tendon 500g, Radish 1 root, Onion 1/2, Ginger Slices 1 small piece, Sichuan Chili Bean Paste 1 large spoon, Star Anise 2, Clove 1 piece, Cassia Bark 1 piece, Bay Leaf 1 piece, Sichuan Peppercorns 1 small spoon, Dried Chilies 4, Soy Sauce 1 spoon, High-Proof Baijiu 2 spoons, Rice Wine 1 spoon, Pepper as needed.
Instructions:
1 Put beef tendon into cold water in a pot to blanch, add a little high-proof baijiu to help remove the smell.
2 Heat oil in a pan, put Sichuan chili bean paste in to stir-fry, after frying out red oil, add star anise, ginger slices to stir-fry.
3 After fragrant, add blanched beef tendon into stir-fry, add appropriate amount of soy sauce and high-proof baijiu, add appropriate amount of water and half a onion.
4 After high-pressure cooker on high heat for a while, turn to small fire to stew for 10 minutes, put stewed beef tendon into a small pot, add radish blocks into it to cook, cook until radish is transparent, then use high heat to reduce the juice, add a little salt and pepper to season.
Powdered Pork Ribs with Lotus Root
Ingredients: Pork Ribs (Large Ribs) 1000g, Lotus Root 500g, Five-Spice Flour (Dry, Fine) 250g, Rice Flour 250g, Rice Wine 10g, Soy Sauce 20g, Salt 5g, White Sugar 5g, Green Onion 10g, Ginger 5g, Star Anise 1g.
Instructions:
1 Wash the pork ribs, remove blood water, cut into small pieces about 5cm long and 3cm wide, marinate with soy sauce, white sugar, green onion, ginger and a little five-spice powder for about 1 hour (need to stir-fry frequently).
2 Wash lotus root slices, peel off the old skin, cut into two with vertical section, then cut into slices with horizontal section, similar in size to pork ribs, and marinate with salt for half an hour.
3 Put pork ribs and lotus root slices into a container, pour five-spice flour and stir, pork ribs and lotus root slices are wrapped in five-spice flour, then arrange pork ribs and lotus root slices in layers, use the remaining five-spice flour to stir, put it into a large bowl, arrange it in layers, put it into a steamer to steam for 1.5 hours to eat.
