The fresh spicy series of dishes mainly relies on fresh green peppers, millet peppers, etc. to spice up the spicy, the color of the dishes is refreshing and pleasing to the eye, and the entrance is fresh and spicy. This kind of fresh and spicy stimulation of the mouth comes and goes quickly, and there is a feeling that makes people dance on the tip of their tongues. Zigong people have a special love for fresh and spicy, whether it is hot stir-frying or cold mixing, they like to use a large number of fresh millet peppers, seven-star peppers, and also use fresh ginger, green peppers, etc., in order to achieve a fresh and spicy effect of cooking.
Flavored elbows
Summer Rain/Text, Picture
This dish is based on the traditional elbow stew innovation, first the elbow is simmered, and then seasoned with green pepper festival, millet pepper, vinegar and other accessories, the dish is fresh and spicy and slightly sour, and the entrance is not greasy.
Method:
1. Pork knuckle first use a spray gun to burn the skin, then scrape it clean with warm water, put it into a stainless steel vat, mix it with water to flood the elbow, and then add ginger (broken), green onion knots, star anise, fragrant leaves, cinnamon, mountain oak, dried pepper knots and dried peppercorns, boil on high heat and then turn to low heat for 90 minutes, wait for the elbow to be soft and sticky, fish out and set aside.
2. Put the enoki mushrooms into a pot of boiling water, fish them out and put them in a bowl to the bottom, and then add the simmered elbows. Mix the pot with some water, bring to a boil, add green pepper knots and red millet pepper knots, steamed fish soy sauce, spicy fresh sauce, Boryeong vinegar, scoop on the elbow in the bowl, and finally sprinkle with green onions.
Old altar garlic fragrant red sand
Xie Yu/Photo
This dish is made by pressing the fish in a pressure cooker, which is unexpected. The fresh and spicy flavor of the dish, the deboned fish, fluffy and tender, the molding is three-dimensional and rich in texture, which is a difficult effect to achieve with traditional roasted fish. The preparation of the main flavor is also commendable, the fish is slightly spicy, the garlic flavor is prominent, the use of fresh spices, the taste is particularly rich, and the sense of layering jumps out.
1. First slaughter the red sand and purify it.
2. Heat lard and green onion oil on the net pot, add the watercress, soak the minced pepper, millet pepper knot, kimchi festival, ginger minced, pickled garlic rice stir-fry, mix the appropriate amount of water to boil, add salt, pepper, sugar and chicken essence to taste, pour into the pressure cooker, put in the red sand fish, press for 3 minutes and then leave the heat, take out the red sand plate.
3. Take the pot and put the lard and green onion oil and heat it, put down the appropriate amount of herbs watercress, soaked seven star pepper, millet pepper festival, kimchi minced, pickled cowpea, ginger, garlic rice stir-fried, mixed with the appropriate amount of water, add salt, sugar, balsamic vinegar and chicken essence to taste, after the pot scooped on the plate fish. Finally, sauté the shallots and garlic rice in oil, cover the fish and garnish with a little garnish.
Note: Pay attention to the need not to stir vigorously when hooking, so that the oil is separated and the oil is not muddy.
Sweet bamboo shoots and fresh pepper duck palms
Ingredients: 16 boneless duck palms, Wanfu fresh extract vine pepper oil, two wattle green pepper, sweet shoots, green shoot slices, fresh vine pepper, millet pepper, fungus, ginger slices, garlic, green onion, coriander, celery, soy sauce, spicy fresh sauce, pepper noodles, chicken essence, monosodium glutamate
1. Cook the boneless duck palms into a knife and set aside, and put the green shoot slices, fungus and sweet bamboo shoots into the bottom of the plate.
2. Heat the oil in the pot, add ginger slices, garlic, green onion, coriander, millet pepper, green pepper, celery stir-fry, add clear soup, add soy sauce, spicy fresh sauce, pepper noodles, chicken essence, MONOS to cook for 10 minutes to make soup, remove the residue and then put in the soup into the duck palm and boil for 2 minutes, drizzle with Wanfu fresh extract vine pepper oil, out of the pot into the pad into the green shoots, fungus, sweet shoots on the plate.
3. Add millet pepper, small green pepper knot, fresh vine pepper, stir-fry and pour into the oil of Wanfu fresh vine pepper, pour on the duck palm.
Fresh pepper vermicelli stewed ribs
Xu Zhangjun/Wen
Ingredients: 600 grams of pork ribs, 350 grams of water hair crystal vermicelli, 400 grams of small green pepper knots, 200 grams of potato strips, 150 grams of lotus strips, 50 grams of millet spicy knots, 25 grams of fresh green peppercorns, 30 grams of ginger slices, 35 grams of garlic slices, 40 grams of green onion knots, 40 ml of small stir-fry sauce, 6 grams of dried green peppercorns, thirteen spice powder, salt, cooking wine, tender meat powder, sugar, monosodium glutamate, chicken essence, corn starch, sesame oil, vine pepper oil, salad oil, 150 ml of spicy oil
1. Chop the ribs into small sections, add salt, cooking wine, tender meat powder and corn starch after the basin, and after sizing, put them in the refrigerator and set aside (this process can also be batched).
2. Put salad oil in a net pot, cook until it is 50% hot, first put down the ribs, fry until the outside is crispy and the inside is cooked before pouring in the potato fries, fry the raw and pour out the oil.
3. Put the chili oil in the pot, add ginger slices, garlic slices, millet spicy knots, dried green peppercorns, fresh green peppercorns and lotus strips and stir-fry, then pour in the ribs and potato strips and stir-fry, cook in a small stir-fry sauce and add salt, thirteen spice powder, sugar, monosodium glutamate and chicken essence.
4. Stir-fry until the aroma is strong, add small green pepper knots and green onion knots, stir-fry well before the water hair vermicelli under the pot, while frying while pouring sesame oil and rattan pepper oil, from the pot in a stainless steel disc, that is.
Instructions: When growing vermicelli, soak the dried vermicelli in a boiling water basin for 5 minutes, then fish it out and rinse it with cold water, drain and use it. The fans brewed in this way can ensure that they have no hard heart, no sticking, and become rape seeds into the flavor.
Fresh pepper duck intestines
Ingredients: 250 grams of fresh duck intestines, 150 grams of sweet potato noodles, 50 grams of soybean sprouts, 20 grams of fresh millet peppercorns, 50 grams of green and red pepper rings, ginger rice, garlic rice, chopped coriander, salt, cooking wine, chicken essence, monosodium glutamate, steamed fish sauce, pepper noodles, fresh soup, mixed oil
1. After the fresh duck intestines are cleaned, change the knife to a 10 cm long segment.
2. Put the mixed oil in the net pot, add ginger rice, garlic rice and fresh millet pepper when it is 30% hot, stir-fry well and mix it into the fresh soup, change the heat to simmer to taste and then add sweet potato noodles and soybean sprouts, cook it and put it in a large bowl at the bottom, then sprinkle with chopped coriander.
3. Add salt, cooking wine, chicken essence, monosodium glutamate and steamed fish soy sauce to the remaining soup in the pot, boil it and add the duck intestine and green and red pepper rings, cook it into the pot and put it in a large bowl, and finally sprinkle some pepper noodles.
Green pepper bully rabbit
Levin/Photo
As soon as the dish is on the table, it is a large piece of turquoise color, which increases the appetite of diners, and the freshly killed rabbit is tender and delicious, and it is more enjoyable to eat; in addition, homemade bean flowers can be added to make the dishes cost-effective and grounded.
1. First deboned the fresh rabbit meat, cut into small cubes, add salt, pepper, monosodium glutamate, ginger and shallot water to mix well, then add red amaranth powder and cornstarch to sizing, then add a little salad oil and mix well.
2. Heat the pan with salad oil until it is 20% or 30% hot, then pour out the draining oil after the rabbit meat slips and disperses. Then put vegetable oil and chicken fat in the pot, stir-fry ginger, garlic, dried green peppercorns, add diced pickled greens, diced pickled radish, wild mountain pepper festival and yellow lantern sauce, add smooth rabbit meat, scoop in 1 spoonful of green pepper flavor juice, add chicken essence, monosodium glutamate, sugar, pepper and wild mountain pepper water to taste, add green pepper festival after low heat, stir-fry a little sauce, and drizzle vine pepper oil before cooking.
Description: The production of green pepper flavor juice is to put vegetable oil and chicken fat into the pot and heat it, stir-fry the crushed ginger and shallots, then stir-fry the ginger, green millet pepper and dried peppercorns slightly, and then go down to the Guangxi sea pepper noodles, mix in fresh soup and boil, turn off the heat and soak for 3 minutes, beat off the residue to get it.
Fresh pepper pond fish
Ingredients: 500 grams of pond carp, 200 grams of green shoot slices, 150 grams of fresh bamboo shoot slices, 100 grams of Green Two Wattle Pepper Rings, 30 grams of millet spicy diced, 20 grams of fresh vine pepper, 10 grams of ginger, 30 grams of minced garlic, 5 grams of salt, 5 grams of monosodium glutamate, 10 grams of chicken essence, 2 grams of pepper powder, 5 grams of sugar, 5 ml of spicy fresh sauce, 15 ml of steamed fish soy sauce, 3 ml of sesame oil, 5 ml of pepper oil, 15 ml of vine pepper oil, 400 ml of fresh soup, 20 grams of lard, green onion, garlic paste, cooking wine, ginger shallot juice, salad oil
1. Slaughter the pond fish one by one to clean them, add salt, pepper, cooking wine and ginger and shallot juice after the pot. Add fresh soup to the pot, bring to a boil and season with salt, then add green shoot slices and fresh bamboo shoot slices, blanch and then fish into the plate to base.
2. Put the salad oil in the net pot, cook until it is 60% hot, and fry it slightly, then fish it up and set aside.
3. Leave the remaining oil in the pot, first put in the ginger and minced garlic and stir-fry a few times, then fry the millet spicy diced and vine pepper and mix it into the fresh soup, then add salt, monosodium glutamate, chicken essence, pepper, sugar, cooking wine, steamed fish soy sauce and spicy fresh sauce, put the pond fish into it and boil, skim off the foam, cover and change the heat to simmer slowly for 3 minutes, pour sesame oil, pepper oil and vine pepper oil into the pot and put it on the plate, sprinkle with green onion and garlic paste, and finally pour on the green two wattle pepper rings stir-fried with lard, that is.
Ginger bursting rustic crisp eel
Xiong Yan Xia Hongliang/Wen Li Zhongping/Photo
Ingredients: 300 grams of eel, 150 grams of ginger shreds, 50 grams of celery knots, 200 grams of millet pepper knots, 50 grams of garlic, 10 grams of salt, 10 grams of monosodium glutamate, 10 grams of chicken essence, 5 ml of dark soy sauce, 5 ml of cooking wine, 2 grams of sugar, 5 grams of pepper noodles, 15 grams of spicy girl sauce, 100 ml of beer, lard, cooked vegetable oil
1. After the eel is deboned, it is cleaned, cut into long sections, added to a pot of boiling water with cooking wine, rinsed until naturally rolled, pour out the drainage water; celery cut into knots, all set aside.
2. When the pot is heated with lard and cooked vegetable oil to 60% heat, sauté the garlic until fragrant, add the spicy girl sauce and millet pepper festival, then add the eel section and stir-fry over high heat, cook the beer for about 2 minutes until the eel section is cooked, add salt, monosodium glutamate, chicken essence, sugar, dark soy sauce and pepper noodles to taste. Finally, add the ginger shreds and celery knots and stir-fry evenly, and then put on the plate.
Rice pepper rabbit
Wang Chao/Wen Tian Sanqi Xiong Yan/Photo
Ingredients: 250 grams of delicious rabbit diced rabbit, 200 grams of green millet pepper marbles, 200 grams of red millet pepper marbles, ginger grains, garlic grains, pickled ginger grains 20 grams each, white fruit 50 grams, pepper noodles, spicy girl sauce, green peppercorns, oyster sauce, a poinsettia fresh soy sauce, spicy fresh sauce, chicken essence, monosodium glutamate, sugar, pepper powder, rattan pepper oil, vegetable oil each appropriate amount
1. Heat the oil in a pot and fish out the flavorful diced rabbit; blanch the white fruit in water and set aside.
2. Leave the bottom oil in the pot, add ginger, garlic, green millet pepper marbles, red millet pepper marbles, green peppercorns, pickled ginger grains and stir-fry until fragrant, add rabbit cubes and stir-fry evenly, then add white fruit, spicy girl sauce, oyster sauce, a poinsettia of fresh soy sauce, spicy fresh sauce, chicken essence, monosodium glutamate, sugar, pepper to taste, stir fry evenly, then pour into the vine pepper oil and put on the plate, then sprinkle a little pepper noodles to serve.
Whole fish with fresh peppers
Dishes provided: Hejiang County Bridge Hongxing Restaurant Tax Xianhong / Wen
Ingredients: 1 fresh fish (about 750 grams) Green millet pepper 100 grams red millet pepper 100 grams flower pepper 40 grams ginger slices, ginger pieces, garlic, green onion, green onion, salt, monosodium glutamate, chicken essence, cooking wine, steamed fish soy sauce, salad oil each appropriate amount
1. Scrape the fresh fish scales and cut the belly to remove the internal organs, clean the pot, add ginger slices, salt, green onion segments, cooking wine yard flavor. Then put the delicious fresh fish in a pot of water, add the appropriate amount of cooking wine, ginger slices, green onion, salt, salad oil, simmer the fish over low heat until cooked, remove and drain.
2. Chop green millet pepper, red millet pepper, flower pepper, ginger pieces and garlic together, put it in a bowl, then add salt, monosodium glutamate and chicken essence to mix well and marinate for a while.
3. Place the cooked fish on a long plate, drizzle with a little steamed fish soy sauce, and then spread the marinated fresh peppers evenly on the fish. Pour a little salad oil into the net pot and heat it up, pour it on the plate of fresh peppers, instantly stimulate its aroma, and finally sprinkle some green onions.
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