<h1 class="pgc-h-arrow-right" > pot lamb chops</h1>
With the marinated dried cowpea on the bottom, the lamb chops are fragrant and served with homemade pancakes, and the dishes are also served.
material:
Ingredients:
Imported lamb chops 750 grams, homemade pan cake 10 pieces, dried cowpeas 300 grams, carrot pieces 100 grams.
seasoning:
Ingredient A (20 grams each of green onion and ginger pieces, 10 grams of rice wine, 100 grams of carrot pieces)
Ingredient B (10 grams each of rice wine, dark soy sauce and hoisin sauce, 5 grams each of spicy sauce and southern milk sauce, 1 kg of broth)
Ingredient C (sugar, salt, monosodium glutamate, chicken essence 5 g each, Zhenjiang balsamic vinegar 50 g)
1 spice packet (6 grams each of white bean curd and cinnamon, 5 grams each of fragrant leaves, cloves and star anise, soaked in water)
30 grams of green onion, 30 grams of ginger pieces, and 150 grams of salad oil.
make:
1: Chop the lamb chops into 6 cm long pieces, rinse the blood water, put them into boiling water with ingredient A, fish them out and wash them.
2: Heat 100 grams of salad oil into the pot, burn until 70% hot, add 15 grams of shallots and ginger pieces, stir-fry in lamb chops, add ingredient B, spice packets, carrot pieces and bring to a boil over high heat, skim off the foam, change to medium heat and simmer until the lamb chops are cooked and rotten, take out the lamb chops, and set aside the original juice filter residue.
3: Soak the dried cowpeas in water, wash and cut into 2 cm long pieces, put them into the marinade of the marinade lamb chops and burn until they taste, and remove the water.
4, heat the pot, add 50 grams of salad oil, burn to 70% heat, add 15 grams of green onion and ginger pieces and sauté incense, add the brine cowpea to the bottom, pour in the lamb chops, bring to a boil over high heat, season with C ingredients, and surround the pan cake.
<h1 class="pgc-h-arrow-right" > ginger pickled pepper steamed sea bass</h1>
The dish is bright red in color and pepper-flavored fish with a hint of ginger' spicy flavor.
1 fresh sea bass (about 1500 g).
Accessories:
Pickled ginger, pickled red millet pepper, pickled wild mountain pepper, pickled two wattle peppers, pickled sauerkraut, pickled radish 50 grams each, 80 grams of ginger shredded, green peppercorns, green onion knots, ginger slices, green onion, garlic paste, red oil watercress.
Cooking wine, oyster sauce, salt, chicken essence, monosodium glutamate, very fresh soy sauce, spicy fresh sauce, pepper oil, sesame oil, vegetable oil each appropriate amount.
Method:
1. Slaughter the fresh sea bass and clean it, add salt, ginger slices, green onion knots and cooking wine to the pot for a while. Take also homemade pickled ginger, pickled red millet pepper, pickled wild mountain pepper, pickled two wattle peppers, pickled sauerkraut, pickled radish and chopped into pieces, set aside.
2: Pour vegetable oil into the pot and heat it, add a little red oil watercress and stir-fry until golden brown, scoop in garlic paste and fry until golden brown, then add chopped various pickled peppers and chopped kimchi to fry out the water, add oyster sauce, chicken essence, monosodium glutamate, extremely fresh soy sauce, spicy fresh sauce, pepper oil, sesame oil, stir-fry into chopped pepper sauce, set aside.
3: Put the marinated fresh sea bass into the pot, steam for about 4 minutes, take it out and add the stir-fried minced pepper sauce, sprinkle some ginger shreds on the fish surface, continue to steam for about 3 minutes until the fish is cooked, take it out and sprinkle with green onions and green peppercorns, pour in the vegetable oil that has been heated beforehand, and you can do it.
<h1 class="pgc-h-arrow-right" > rich crab</h1>
raw material:
2 meat crabs, 100 grams of loofah, 20 grams of pickled pepper rings, 20 grams of garlic rice, 10 grams of pepper and hemp chicken juice, green onions, fresh soup, monosodium glutamate, corn starch, and cooking oil.
1, after the meat crab is cleaned, chopped into pieces, glued to the corn starch (crab fried before sticking a little corn starch, crab meat is not easy to rot) into the hot oil pan and fry until golden brown, fish out the draining oil, set aside. In addition, the loofah is cleaned and changed into a knife, put into the oil pan and then fished out and placed on the bottom of the plate.
2: Heat the oil in the pot, put the bubble pepper ring, garlic rice to fry the aroma, pour in the fried meat and crab pieces, cook a little fresh soup, add the pepper and hemp chicken juice, MSG seasoning, hook the juice and put it into the pan with loofah strips, sprinkle with green onions and serve.