Home-style river group
Raw material:
1 piece of river dough (about 750 grams), 50 grams of green and red pepper slices, whole egg mixture, potato flour, dried corn starch, minced ginger, minced green onion, and minced garlic.
Seasoning:
Appropriate amount of bean paste, chicken essence, monosodium glutamate, fresh dew, rattan pepper oil, rattan pepper, and salad oil.
Production:
1. Slaughter and cure the river group, cut off the head and tail of the fish for other purposes, and slice the net fish into slices for later use.
2. Add the whole egg liquid and potato flour to the fish fillet, wrap it well, put it into the hot oil pan, fry it until the color is golden brown, remove and drain the oil.
3. Shoot the fish head and tail evenly and dry the cornstarch, fry in a hot oil pan until golden brown, remove and drain the oil for later use.
4. Leave the bottom oil in the pot, add the minced ginger, minced green onion, minced garlic and bean paste and fry until fragrant, pour in the fried fish slices and green and red pepper slices and stir-fry, add chicken essence, monosodium glutamate and fresh dew, pour in rattan pepper oil before starting the pot, and put the fish head, fish meat and fish tail into a whole fish shape in the plate when serving, and garnish with rattan pepper.
Salt and pepper taro
Ingredient:
500 grams of taro, 150 grams of palm treasure, 20 grams of flavored pepper and salt, 35 grams of crispy fried powder, 1 egg yolk, 40 grams of corn starch, 10 grams of green and red pepper grains, 1 kilogram of salad oil (about 100 grams).
Production:
1. Make the taro clean, cut the hob block, and steam it in the basket; 15 grams of pepper and salt, crispy fried powder marinated for 30 minutes; Mix egg yolk with cornstarch to make a paste.
2. Hang the taro in the paste, fry it in a hot oil pan until crispy and slightly yellow, remove and drain the oil.
3. Heat the bottom oil in the pot, put it in the marinated palm treasure and fry it until the color is golden and dry, remove the drained oil, put it on the plate with the fried taro, sprinkle 5 grams of pepper and salt, and green and red pepper grains.
Red three chops
Ingredient:
Minced pork, tomatoes, pickled peppers, green peppers, garlic, minced ginger, salt, pepper, cooking wine.
Production:
1. Cut the garlic into minced pieces, cut the ginger into minced pieces, chop the tomatoes, chop the pickled peppers and green peppers, and marinate the ground pork with marinade for 10 minutes.
2. Heat the oil, add half of the ginger and garlic and stir-fry until fragrant, and fry the ground pork over high heat until it is cooked thoroughly and take it out for later use.
3. Put the other half of the ginger and garlic in the original pot and stir-fry until fragrant, pour in diced tomatoes, add salt and stir-fry to make a sour taste, add chili flakes and stir-fry over high heat for 1 minute, and then add the fried ground pork and stir-fry evenly.