Pepper rabbit
Raw material:
350g rabbit meat [diced], 150g green millet spicy [diced], 150g red millet spicy [diced], 50g ginger [diced], 50g fresh peppercorns, 350g rapeseed oil [cooked], 6g chicken essence, 4g monosodium glutamate, 20g Maggi fresh, 2g pepper, 1g sugar, 10g Sichuan peppercorn oil, 10g sesame oil, 20g garlic [1 point and 2], 10g Huajao wine.
the production process;
1. Clean and squeeze out the rabbit meat, put it in a bowl, add 3 grams of salt, 5 grams of green onion, 5 grams of Maggi fresh and 1 gram of baking soda.
2. Add rapeseed oil to the pot and cook until it is hot, add diced rabbit and stir-fry, add green millet spicy, red millet spicy, peppercorns, ginger, garlic and stir-fry over high heat until fragrant, add, flower carving wine, chicken essence, monosodium glutamate, Meiji fresh, white sugar and stir-fry over high heat until the water dries out of the aroma, add peppercorn oil, sesame oil and turn evenly out of the pot.
Crispy meat cooked with vegetables in loofah
Ingredient:
Pork hind leg meat, loofah, kelp knot, sweet potato flour, chicken juice, chicken powder, rapeseed oil, peppercorn noodles, salt, gourd juice, cooking wine, eggs, soup.
Method:
1. Cut the pork hind leg meat into strips, add cooking wine, peppercorn noodles, salt and chicken powder to marinate to taste.
2. Add eggs and sweet potato flour and mix well, fry in oil until golden brown.
3. Put rapeseed oil in a pot, stir-fry green onion and ginger until fragrant, add thick broth, season, add loofah, kelp knot and crispy meat to taste, and serve on a plate.
Chilled jellyfish
Raw material:
10g coriander, 10g green and red pepper, 50g Thai sweet and spicy sauce, 50g plum paste, 200g garlic, 400g sugar, 100g light soy sauce, 5g mustard, 400g rice vinegar.
Make:
1. Cut the green and red peppers into strips, cut the coriander into sections, and chop the garlic into finely chopped.
2. When the ingredients are ready, we will mix the sauce: Ingredient A: 2 spoons of plum sauce, 2 spoons of Thai sweet and spicy sauce, 1 spoon of rice vinegar, 2 spoons of sugar. Stir well. Next, mix Ingredient B: 2 spoons minced garlic, 1 spoonful sugar, 1 spoonful light soy sauce, 2 spoons rice vinegar, a little mustard.
3. Soak the jellyfish in clean water to remove the salt, then drain the water and pour it into a bowl, add two spoons of Ingredient B sauce and stir well, then add two spoonfuls of Ingredient A sauce and stir well. Finally, add the green and red pepper shreds, and stir well the coriander segments.