Food Recommendations: Chinese Cowboy Ribs, Flavorful Sea Snails, and Braised Winter Melon
Chinese Cowboy Ribs
Ingredients: 400g beef shanks, 30g green and red peppers, 50g onion.
Seasonings: Old Mace, Black Pepper Powder, Meiji Fresh, Sugar, Rose Dew Wine, Pork Powder, MSG, Dynasty White Wine, Green Onion Ginger Juice, Beef Broth, Light Soy Sauce, Garlic Paste.
Instructions:
1Cut the beef shanks into small pieces, gently beat them with the knife back, cut green peppers, red peppers, and onions into dicing.
2Marinate the beef shanks with White Wine, Light Soy Sauce, Rose Wine, MSG, Pork Powder, Green Onion Ginger Juice, egg, and cornstarch, adding a little clear liquor and letting it stand in the refrigerator for 1 hour.
3Add green peppers, red peppers, and onions to the pot, adding salt and stir-frying until cooked, then put the beef shanks into the pan to slide until dry, then start a separate pan to stir-fry garlic, add White Wine, Meiji Fresh, beef broth, sugar, black pepper powder, MSG, and put in the beef shanks to mix evenly, thicken the sauce with cornstarch and drizzle with oil before serving.
Scented Sea Snails
Ingredients:
Two large snails (each about 600g), a little chopped green onion.
Seasonings:
Donggu One Product Fresh, MSG, Sugar, Salad Oil, Fragrant Oil (all to taste).
Procedure:
1Blanch the large snails, remove the snail meat, cut off the snail tail, and cut the snail head for later use.
2Wash the snail shells clean, blanch them, and then pour hot water over them and arrange them on a plate.
3Pour a small amount of salad oil into the pot, add the snail slices, Donggu One Product Fresh, MSG, and sugar, and quickly stir-fry until evenly mixed with fragrant oil.
4Arrange the snails in a dish and sprinkle with chopped green onion to complete.
Meat Shredded Winter Melon
Materials: Winter Melon, Half-fat and Lean Pork, Garlic, Green Onion, Light Soy Sauce, Oyster Sauce, Sugar, Salt, Cornstarch.
Procedure:
1Wash and chop the pork into small pieces and put it into a bowl, add a spoonful of light soy sauce, half a spoonful of old Mace, a spoonful of oyster sauce, salt to taste, a little sugar, and cornstarch to mix evenly and let it marinate for 10 minutes.
2Peel and slice the winter melon into small pieces and put it into a bowl to arrange for plating.
3Add the appropriate amount of water to the steamer and bring to a boil over high heat, then put the winter melon in and steam for 10 minutes over high heat.
4In a pan, add just enough oil to heat up, then add minced garlic and slowly stir-fry until fragrant.
5Immediately pour in the minced pork and stir-fry until the pork changes color.
6Pour the winter melon soup that has steamed out into the minced pork and stir-fry evenly, then thicken the sauce over high heat.
