Thousand pages of smoked sausage silk
Ingredients: 3 dried tofu slices (about 100 grams), 150 grams of smoked pork intestines, 5 grams of celery, 5 grams of red pepper rings.
Seasoning: vegetable oil, salt, monosodium glutamate, chicken essence, steamed fish soy sauce, sesame oil, red oil.
Method:
1 Wash the sausage in warm water, steam it in the cage, cut it into shreds, put it in steamed fish soy sauce, monosodium glutamate, chicken essence, sesame oil, red oil, celery and red pepper rings and mix well.
2 Cut the dried tofu into slices, neatly put it on the edge of the plate, drizzle a little oil, salt, monosodium glutamate, chicken essence, steam for 8 minutes, then take out, and put the mixed shredded sausage into the plate.
Pot white fat sausage
Ingredients: 750 g cooked fat sausage, 30 g fresh red pepper.
Seasoning: vegetable oil, salt, monosodium glutamate, chicken essence, soy sauce, hot sauce, steamed fish soy sauce, cooking wine, sugar, sesame oil, red oil, whole dried pepper, ginger slices, garlic leaves, fresh soup, spices (star anise, cinnamon, grass fruit).
Method:
1 Cut the pork fat sausage into strips, put it into the boiling soup, put cooking wine in blanched water to remove the flavor, and drain the water.
2 Heat oil in a pot, put whole dried peppers, spices, ginger slices and stir-fry until fragrant, then stir-fry fat sausages, cook cooking wine, put hot girl hot sauce, salt, monosodium glutamate, chicken essence, sugar, soy sauce, steamed fish soy sauce, color and taste and cook fresh soup, the soup is rich and fresh red pepper, garlic leaves, drizzled sesame oil, red oil, out of the pot and put into a bowl.
Nine turns of the large intestine
Ingredients: 1500 grams of fresh large intestine (500 grams of net ingredients), 100 grams of red pepper rings.
Seasoning: vegetable oil, salt, monosodium glutamate, chicken powder, cooking wine, vinegar, green onion, ginger, spices (pepper, cinnamon, star anise, fragrant leaves, grass fruit, whole dried pepper), honey, stone powder.
Method:
1 Cut open the large intestine, remove the fat oil, scrape off the internal and external mucus, rub it with salt and vinegar, wash off the dirt with warm water, put it in a cold water pot after washing, blanch cooking wine, green onions and ginger to remove the peculiar smell, put stone powder to grab and marinate evenly, and then wash it with clean water; Mix honey with water.
2 Make a brine with spices, put salt, monosodium glutamate, chicken powder to taste well, put it in the large intestine and cook thoroughly, and then smear the cooked large intestine with honey water, hang it under the fan to dry the water.
3 Put oil in a pot and cook until five or six is hot, put in the large intestine and fry until golden brown, take out the drained oil and cut into a diagonal knife, arrange it in a coral shape on a plate, stir-fry the red pepper rings with oil, salt, monosodium glutamate, chicken powder and put them in the large intestine.
Sour and spicy pork intestine
Ingredients: 250 grams of marinated pig intestines, 100 grams of Hengshan rice pepper.
Seasoning: vegetable oil, salt, monosodium glutamate, chicken essence, hot girl hot sauce, white vinegar, sugar, sesame oil, red oil, garlic leaves.
Method:
1 Shred the large intestines of the marinated pig.
2 Put oil in a clean pot, stir-fry rice chili pepper, put in the large intestine, cook white vinegar, add salt, monosodium glutamate, chicken essence, white sugar, hot girl hot sauce and stir-fry to taste, drizzle sesame oil, red oil, put garlic leaves, out of the pot and put on a plate.
Shimen fat sausage
Ingredients: 500 g large intestine, 30 g garlic seedlings, 100 g red pepper, 5 g green garlic.
Seasoning: vegetable oil, salt, monosodium glutamate, cooking wine, bean paste, peppercorn oil, ginger slices, cinnamon, star anise.
Method:
1 Scrape and clean the large intestine, put it in a pot, add water and cooking wine and boil to remove peculiar smell; Cut the garlic seedlings, slice the red pepper and cut the green garlic head.
2 Bring water to a boil in a pot, add the large intestine, cinnamon and star anise, cook the large intestine until it is seven years old, then remove it, let it cool and untie the knife.
3 Put oil in a pot and cook until 70% hot, then put into the large intestine to overoil.
4 Leave a little base oil in the pot, stir-fry garlic seedlings, red pepper and ginger slices, then put in the large intestine, add salt, monosodium glutamate, bean paste and stir-fry to taste, add green garlic and mix well, drizzle a little peppercorn oil to get out of the pot.
Stinky tofu dry pot large intestine head
Ingredients: 4 slices of stinky tofu, 250g of marinated large intestine, 50g of onion slices, 50g of red pickled pepper, 50g of green pepper.
Seasoning: vegetable oil, salt, monosodium glutamate, bean paste, hot girl hot sauce, oyster sauce, cooking wine, red oil, dried pepper segments, ginger slices, garlic leaves (cut into sections), fresh soup.
Method:
1 Put stinky tofu in a frying pan and fry until the skin is frothy, remove and cut into triangles.
2 Cut the marinated large intestine diagonally into slices; Cut the red and green peppers into hob pieces; Pad the onion slices in a dry pan.
3 Heat oil in a pot, add ginger slices, bean paste, hot girl hot sauce and dried pepper segments to fragrant, add marinated large intestine and stir-fry until the oil returns, put cooking wine, salt, monosodium glutamate, oyster sauce and mix well, pour fresh soup, boil and add stinky tofu, pour the whole pot into a dry pot when it is soft and soft, drizzle with red oil, sprinkle with green pepper cubes, red pepper cubes and garlic leaves.
Sand pot fat sausage
Ingredients: 500 grams of pork fat sausage, 10 grams each of green pepper and red pepper, 10 grams of onion, 5 grams of green onions, 10 grams of cabbage stalks.
Seasoning: vegetable oil, fine salt, monosodium glutamate, chicken essence, hot sauce, ginger, star anise, grass fruit, fennel, cinnamon, red oil, fresh soup.
Method:
1 Repeatedly scratch and wash the fat sausage with flour, remove the odor, put it in a cold water pot and blanch the water, take it out after it is broken, let it cool and cut it into diamond-shaped slices. Slice the green pepper, red pepper, onion, green onion, ginger and cabbage stalk.
2 Put the bottom oil in the pot, heat it up, add fat sausage, ginger slices, switch to medium heat and fry dry water, then add spices (star anise, grass fruit, fennel, cinnamon) and stir-fry until fragrant, add green pepper, red pepper, onion, green onion, cabbage stalk, add fine salt, monosodium glutamate, chicken essence, spicy sauce and stir-fry evenly, pour in fresh soup and simmer until the fat sausage tastes and the soup is thick, drizzle red oil, put it into a sand pot out of the pot, and then transfer to low heat and boil.
Sweet potato fat intestine bowl
Ingredients: 300 grams of net fat sausage (seven ripe), 3 grams of fresh red pepper, 150 grams of sweet potato.
Seasoning: oil, salt, monosodium glutamate, cooking wine, spices (star anise, cinnamon, grass fruit, fragrant leaves, boguo), sugar, spicy sauce, red oil, sesame oil, fresh soup, water starch, dried red pepper, ginger slices, green onion knots, green onion segments.
Method:
1 Blanch the clean fat sausage (bought in supermarkets) with boiling water with cooking wine, green onion knots and ginger slices to remove the peculiar smell, wash and cook in a pressure cooker for 5 minutes to 7 ripe.
2 Cut the clean fat sausage into strips, the sweet potato into long pieces the same size as the large intestine, and the fresh red pepper into horseshoe slices.
3 Put oil in the pot to heat and stir-fry ginger slices, dried red pepper segments, green onion knots and spices until fragrant, stir-fry the large intestine, cook cooking wine when the large intestine water is dry and the oil is about to come out, stir-fry with sweet potato, add salt, monosodium glutamate, sugar, cooking wine, spicy sauce and stir-fry, put 3 spoons of fresh soup after flavoring, simmer until the soup is rich, remove the spices and green onion knots, hook water starch, drizzle red oil, sesame oil, sprinkle fresh red pepper and green onion, put it into a bowl, remove the heat to a boil.
Braised pork intestines
Ingredients: Net large intestine 300 g (seven ripe), red pepper flakes 5 g.
Seasoning: oil, salt, monosodium glutamate, cooking wine, soy sauce, spices (star anise, cinnamon, mandarin, grass fruit, fragrant leaves, pop button), sugar, fresh soup, red oil, sesame oil, water starch, dried red pepper, garlic, ginger slices, green onion knots, garlic segments.
Method:
1 Cut the large intestine into large slices with a diagonal knife, put cooking wine and green onion in boiling water to remove peculiar smell.
2 Put the pot on a hot fire, put oil, heat and add ginger slices, dried pepper segments, garlic and the above spices, stir-fry the aroma, put into the large intestine, stir-fry until the large intestine is dry, cooking wine and stir-fry, put salt, monosodium glutamate, sugar and soy sauce, color and taste, put fresh soup and simmer for 2 minutes, when the intestine is soft and rich in juice, remove the dried pepper, green onion knot, spices, hook water starch, put red pepper flakes, put red oil, sesame oil, sprinkle garlic segments, out of the pot and put on the plate.
Old godmother steamed sausage
Ingredients: 250 g of sausage.
Seasoning: MSG, oyster sauce, minced garlic, minced ginger, chopped green onion, old godmother sauce.
Method:
1 Wash the sausage, cut into diamond-shaped pieces and place in a steaming bowl.
2 Take the old godmother sauce, add minced garlic, grated ginger, oyster sauce, mix well, put on the sausage, steam for 15 minutes, then come out of the basket and put on the plate, sprinkle green onions and serve.
Red oil pig ears
Ingredients: White pig ear tip 250 g (water hair).
Seasoning: red oil, fine salt, flavor powder, chicken essence, sugar, pepper, oyster sauce, ginger, sesame oil.
Method:
1 Cut the tip of the pig's ear into thin slices, rinse it with clean water, blanch it in a pot of boiling water, then cool it in cold water, drain the water after taking it out, and absorb the water with dry gauze for use; Ginger cut into rice.
2 Mix the above seasonings well, then mix into the tip of the cooled pig ear, stir well and serve.
Xiang-style popping pig tongue
Ingredients: 400 grams of pork tongue, 10 grams each of celery stalks, red peppers, green peppers and coriander stalks.
Seasoning: vegetable oil, fine salt, monosodium glutamate, chicken essence powder, light soy sauce, pepper, sesame oil, tempeh, garlic, ginger, water starch.
Method:
1 Wash the pork tongue, blanch it slightly in a pot of boiling water, scrape off the tongue moss, wash it, cut it into thin slices, and syrup it with fine salt, monosodium glutamate, and water starch.
2 Slice the green pepper, red pepper and garlic, cut the celery stalk into sections, and mince the ginger.
3 Put the pot on the heat, put vegetable oil, add the pork tongue when it is hot, slide it off and pour it into a colander to drain the oil.
4 Leave the base oil in the pot, add celery stalks, green pepper flakes, red pepper flakes, garlic slices, minced ginger and stir-fry until fragrant, then add fine salt, monosodium glutamate, chicken essence powder, tempeh, stir-fry until the raw materials are eight ripe, add pork tongue, add light soy sauce, stir-fry and mix evenly, then add coriander stalks, pepper, sesame oil, out of the pot and put on a plate.
Stir-fried meat skin with green peppers
Ingredients: 250 g meat skin, 150 g green pepper.
Seasoning: oil, salt, monosodium glutamate, chicken essence, fresh soup, sesame oil, tempeh, ginger rice, garlic.
Method:
1 Boil the skin (cook until chopsticks are inserted), cut into 3 cm long strips, cut green pepper into rings.
2 Put oil in a pot and cook until 80% hot, add tempeh, ginger rice, garlic and fragrant, add green pepper, stir-fry slightly, stir-fry the meat skin and green pepper, add salt, monosodium glutamate, chicken essence, stir-fry until the green pepper and meat skin are soft, add fresh soup, simmer slightly, dry the soup and drizzle sesame oil, take out the pot and put on a plate.
Tempeh chilli steamed meat skin
Ingredients: 250 grams of meat skin, 50 grams of tempeh chili (see No. 181 "Cooking Sharing").
Seasoning: star anise, cooking wine, green onion, ginger slices.
Method:
1 First put the meat skin in boiling water (add cooking wine, ginger slices, star anise, green onion knots) and cook until it is 7 minutes rotten, remove and drain the water, cool and cut into thick strips about 3 cm long, and put it in a steaming bowl.
2 Place the tempeh pepper material on the meat skin, steam for 15 minutes, and steam the flavor of the tempeh pepper into the meat skin.
Beef fillet cup with jam
Ingredients: 150 g beef fillet and 2 apples.
Seasoning: fine salt, monosodium glutamate, soy sauce, oyster sauce, jam, dry starch.
Method:
1 Cut the beef fillet into uniform cubes, add fine salt, dry starch and syrup; Apples are carved into containers (apple cups) with carving knives; Cut the apple meat into small cubes.
2 Put vegetable oil in a pot on a hot fire, when it is 50% hot, add beef fillet and diced apple lubricating oil, pour into a colander and drain the oil.
3 Add MSG, soy sauce, oyster sauce and jam to the beef fillet and diced apple, mix well to taste, and put into the apple cup.
Farmhouse stir-fried yellow beef
Ingredients: 250 g of beef hind leg meat, 150 g of coriander, 100 g of red pepper.
Seasoning: oil, salt, monosodium glutamate, tender meat powder, Riba beef gravy, oyster sauce, water starch, fresh soup, red oil, garlic, ginger rice.
Method:
1 Remove the fascia of the yellow beef, chop it into coarse particles, add salt, monosodium glutamate, tender meat powder, beef juice, water starch and oil to marinate.
2 Wash the coriander and cut into 2 cm long pieces, cut the red pepper into rings.
Put 500 grams of oil in 3 pots, cook until 80% hot, add the beef to oil, and drain the oil.
4 Leave the bottom oil in the pot, add garlic, ginger rice, red pepper rings, put a little salt and stir-fry, then add beef, half of the coriander, add oyster sauce and stir-fry quickly, add fresh soup, thicken, drizzle red oil.
5 Place the remaining half of the cilantro at the bottom of the plate and place the finished product on a plate.
Stir-fried shredded beef with enoki mushrooms
Ingredients: 150g enoki mushrooms, 150g beef tenderloin, 10g fresh red pepper.
Seasoning: vegetable oil, salt, monosodium glutamate, garlic spicy sauce, Yongfeng hot sauce, water starch, tender meat powder, sesame oil, red oil, green onion, ginger shredded.
Method:
1 Remove the stem of the enoki mushroom, remove the old part, wash and set aside; Remove the stems and seeds of the fresh red peppers, wash and cut into strips. 2 Cut the beef tenderloin into shreds, grab salt, tender meat powder and water starch, syrup and taste, put into a 50% hot oil pan until cooked, and remove the drained oil.
3 Leave a little base oil in the pot, stir-fry with shredded ginger, then stir-fry in enoki mushrooms, add salt, monosodium glutamate, garlic spicy sauce, Yongfeng hot sauce to taste, then add shredded beef and red pepper shreds and stir-fry, drizzle sesame oil, red oil, sprinkle green onions, and put into a plate.
Spicy beef rice
Ingredients: 350 grams of beef, 20 grams of coriander, 15 grams each of green pepper and red pepper, 1 egg.
Seasoning: vegetable oil, fine salt, monosodium glutamate, oyster sauce, soy sauce, hot sauce, red oil, sesame oil, ginger, garlic, tender meat powder, water starch.
Method:
1 Remove the fascia of the beef, cut it into 0.3cm cubes, and use fine salt, monosodium glutamate, soy sauce, tender meat powder, egg white, water starch to grasp and syrup; Wash and mince the coriander; Wash green pepper and red pepper, remove the stems and seeds and cut the rice; Finely chop the garlic and ginger.
2 Put the pot on the heat, put vegetable oil, add beef lubricating oil when it is 40% hot, and pour in a colander to drain the oil when it is 8 years old.
3 Leave the bottom oil in the pot, stir-fry the minced ginger and garlic until fragrant, put (green and red) pepper rice, add refined salt and monosodium glutamate and stir-fry until seven years old, add beef, oyster sauce, hot sauce and red oil and continue to stir-fry until cooked, thicken, drizzle sesame oil, sprinkle with minced coriander, and put on a plate.
Tender beef slices with rich vegetables
Ingredients: 300 grams of beef hind leg meat (detendoned), 200 grams of celery stalk.
Seasoning: vegetable oil, fine salt, monosodium glutamate, chicken essence powder, bean paste, hot sauce, cooking wine, red oil, sesame oil, ginger, garlic, green onion, dried pepper powder, tender meat powder, water starch, fresh soup.
Method:
1 Cut the beef into 4 cm long, 2.5 cm wide and 0.2 cm thick slices, grasp and syrup with fine salt, cooking wine, concentrated water starch and tender meat powder, and put 2 grams of vegetable oil to mix well.
2 Cut the celery stalk into long pieces of about 4 cm after washing, add fine salt to the pot and stir-fry and stir-fry the raw ones, then put them in the bottom of the soup plate; Finely chop the ginger and garlic, finely chop the bean paste, and cut the green onion into flowers.
3 Put a pot on a hot fire, add vegetable oil, cook until it is 50% hot, add the beef slices to slip and break off, pour into a colander to drain the oil, and then cover the celery stalk.
4 Leave the bottom oil in the pot, stir-fry the ginger and garlic, dried pepper powder, bean paste, hot sauce until fragrant, add an appropriate amount of fine salt, monosodium glutamate, chicken essence powder, fresh soup, skim off the foam after the fresh soup is boiled, thicken with water starch, pour on the beef slices, sprinkle with chopped green onion, and then drizzle with hot sesame oil and red oil.