Dry pot duck head
To prepare the duck head in a dry pot:
【Ingredients】Duck head (to taste), pork (to taste), rock sugar (to taste), fragrant leaves (to taste), green onion (to taste), ginger slices (to taste), star anise (to taste), large ingredients (to taste), cumin (to taste)
【Seasoning】Ginger (to taste), nutmeg (to taste), sand kernel (to taste), tangerine peel (to taste), Yamana (to taste)
Steps:
1. Ingredients: duck head;
2. Brisk: pork, rock sugar, fragrant leaves, green onion, ginger slices, star anise, large ingredients, grass fruit, cumin, peppercorns, galangal, nutmeg, sand kernel, tangerine peel, shanna, salt, chicken powder;
3. Excipients: onion, ginger slices, garlic, green onion segments, Pixian bean paste, dried chili, coriander, chives, white sesame seeds;
4. Wrap the marinade in gauze and cook in a pot of clean water for 5 minutes to remove the bitter taste of the marinade; Rock sugar stir-fry until brownish red with a little water to make sugar color; Cut the green onions into sections; Ginger pat it;
5. Add an appropriate amount of water to the pot and marinate with thick soup treasure, green onion and ginger, dried chili, pork and sugar;
6. Blanize on low heat for 1-1.5 hours;
7. Put the cleaned duck head into the brine soup;
8. Marinate for 15 minutes, turn off the heat and simmer for 30 minutes;
9. Take the duck head out to dry the moisture on the surface;
10. The duck head splits in two; (You can fry it in a frying pan first)
11. Add oil to the pot and cook until 4 hot, add green onion, garlic cloves, peppercorns and ginger slices and fry until fragrant;
12. Add Pixian bean paste and stir-fry red oil;
13. Pour in the onion shreds and stir-fry evenly;
14. Add duck head, dried chili pepper, add a little chicken essence to taste;
15. Stir-fry for 3-5 minutes, put the onion down, put it in the duck head, sprinkle with chives, chopped coriander and white sesame seeds and serve.
Chongqing grilled fish
To prepare fish grilled in Chongqing:
【Ingredients】 Fish (1 piece), celery (50g), bamboo shoots (50g)
【Seasoning】 Green onion and ginger (to taste), garlic (1 head), dried chili pepper (3), pickled pepper (3), millet pepper (4), Sichuan pepper (2g), dark soy sauce (5g), Pixian bean paste (20g), coriander (to taste), steamed fish soy sauce (15g), sugar (5g), cooking wine (15g), salt (to taste), cumin powder (5g), Sichuan peppercorn powder (5g), chili powder (3g), sesame oil (to taste)
Steps:
1. Prepare the ingredients;
2. Prepare the seasoning again;
3. Wash the fish with internal organs and cut knives on both sides of the fish;
4. Then add green onion and ginger, cooking wine, salt and marinate for 10 minutes;
5. Wash celery and bamboo shoots and cut them into sections;
6. Add soy sauce, Sichuan peppercorn powder, cumin powder, paprika to the marinated fish;
7. Spread the seasoning evenly on both sides of the fish body, and then brush with salad oil;
8. Both sides of the fish should be brushed with oil;
9. Preheat the oven to 220 degrees, put in the fish and bake for 25 minutes;
10. Heat frying chives, ginger, garlic, pickled pepper, millet pepper, and stir-fry chives in oil to oil;
11. Add bean paste and stir-fry until fragrant;
12. Add an appropriate amount of water;
13. Add old smoke;
14. Add steamed fish soy sauce;
15. Add white sugar;
16. Cook on high heat for 3-5 minutes to get fragrant;
17. Then pour in celery and bamboo shoots;
18. Continue to cook for 2 minutes;
Turn off the heat after 19.2 minutes and pour the soup into the tray;
20. Remove the fish that has been grilled;
21. Put the fish in the tray;
22. Bake in the oven again for 10 minutes;
23. Add sesame oil to the pot, add dried chili pepper and hemp pepper and fry over low heat until fragrant;
24. Then pour the oil into the fish plate after the examination;
25. Sprinkle the coriander segment, which can be placed on the induction cooker while heating and eating;
Cooking skills: Fish can be free, blackfish, grass carp, silver carp. When the fish is first put in the oven, you can turn the fish halfway through and grill it until it is cooked through. If Sichuan pepper is not available, use Sichuan peppercorns instead, but you can increase the amount. If you like something spicy and heavier, you can chop the dried chili, pickled pepper and millet pepper to make it more spicy.
Pickled beef with pepper
Pickled pepper beef is a delicious Han famous dish that belongs to the Sichuan cuisine. Pickled pepper beef is made of pickled pepper and beef as the main ingredients, with green onion, ginger, refined salt and other auxiliary materials, the taste is delicious, suitable for all ages, and is deeply loved and respected by the public.
Ingredients: 250g beef ribs, 15g white sesame seeds, 1 egg, 1g black pepper, 1g salt, 30ml red wine, 15g starch, 15ml light soy sauce, 15ml cooking wine, 5g sugar, 5 red and green peppers, 5 garlic cloves, a little chopped green onion
Method:
01 Cut the beef into small pieces of equal size, add salt, black pepper, red wine, eggs, starch and grasp well, then drizzle olive oil to moisturize the beef, let stand for 15 minutes to marinate to taste
02 Heat the pan with cold oil and stir-fry the diced beef
03 After the beef has changed color, drain the oil and set aside
04 Red and green pickled peppers can be felt free to chop green onions
05 Leave the base oil in the pan, add garlic and sauté until slightly charred, be careful not to simmer
06 Add chopped green onion and red and green pepper and stir-fry until fragrant
07 Add the previously fried beef, cook in cooking wine, add light soy sauce, add sugar and stir-fry over high heat
08 Fry until the soup becomes less, sprinkle with white sesame seeds and come out of the pan
Tips:
1. The red wine for stir-frying does not need to be too good, and the ordinary red wine bought in the supermarket can be used
2. Do not take too long to stir-fry beef for the first time, and it can be served when it changes color, because it will be seasoned back in the pot later
3. I use Australian beef ribs for beef, and domestic beef can choose beef tenderloin, cucumber strips and other tender parts to stir-fry
4. Pickled pepper can be selected in one color, and you do not have to make up 2 kinds
Cold pot rabbit
Cold rabbit, also known as spicy rabbit, is a traditional Han cuisine originating from the Zigong area of Sichuan, and has a history of more than 100 years. In Sichuan Zigong, almost every family can make it, and everyone loves to eat it.
To prepare the cold pot rabbit:
【Ingredients】Rabbit meat 300g
【Seasoning】Appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan peppercorn, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of bell pepper, appropriate amount of blended oil
Steps:
1. Wash and cut the rabbit meat bought home and cut it into small pieces for later use;
2. Add the chopped ginger, garlic and salt to the chopped rabbit meat;
3. Add an appropriate amount of light soy sauce and cooking wine;
4. Mix well and set aside for 20 minutes;
5. Prepare peppercorns, cut the peppers and set aside;
6. Sit on a high heat, and put in more oil than usual after the pot is heated;
7. Heat the oil temperature to about 70 degrees and turn to medium heat, and the rabbit meat in the pot is constantly fried to avoid frying the pan;
8. Fry until the water is dry, turn to low heat and add chili pepper and peppercorns. Continue to fry for 5 minutes;
9. After stir-frying, start the pan. It tastes more beautiful when it is cold;
10. Put the oil in the pot in a small bowl, you can use this oil to fry spicy cabbage, spicy lotus root flakes, spicy flakes and fish flakes next time. But don't warm up the stir-fry repeatedly;
11. You can also do more at a time, and you can also take it out to eat when you take it out to play like this.
Roast chicken
To prepare the roast chicken:
【Ingredients】1 yellow chicken
【Excipients】2 lettuce, 1 sharp pepper, 2 red peppers
【Seasoning】5 large pieces of green onion
Steps:
1. One yellow chicken, wash and set aside, wash the green and red pepper in an appropriate amount, wash the green onion for later use, and cook a pack of chicken seasoning;
2. Two lettuces, chop the chicken into pieces of suitable size for later, peel off the skin of the lettuce, wash them, and cut the lettuce into chunks for later use;
3. Cut the green onion into long sections for later use, slice the green pepper and red pepper for later, put oil in the wok, heat the oil into the roast chicken seasoning, constantly stir-fry the roast chicken seasoning, stir-fry until fragrant;
4. Put the chopped chicken pieces into the pot and stir-fry, stir-fry the chicken pieces until they are broken, add the green onion to stir-fry the aroma, and add the water or stock that submerged the meat pieces;
5. After boiling over high heat, change to medium-low heat and cook for 20 minutes until the soup reveals chicken nuggets, put in lettuce cubes to continue cooking, after the lettuce is cooked, add green and red pepper flakes and stir-fry until broken, add MSG to taste, and eat it out of the pot;
Cooking skills: This hot pot is different from hot pot chicken, which is made by stir-frying chicken nuggets quickly and adding ingredients to boil soup. The roast chicken hot pot is made by using a pressure cooker. In the middle of hot pot, you can add soup and seasonings to avoid weak taste.
Oil-soaked waist flower
Oil-soaked waist flower is a traditional cuisine in Sichuan Province and belongs to the Sichuan cuisine. Oil-immersed waist flower is rich in protein, fat, carbohydrates, various vitamins, calcium, phosphorus, iron and other ingredients, which is very suitable for men to eat, and has the effect of tonifying kidney and aphrodisiac, solidifying lean qi.
Ingredients: 500 grams of waist flower, salt to taste, soy sauce to taste, ginger to taste, chives to taste, cooking wine to taste, vinegar a little, sugar to taste, starch to taste
Method:
01 Wash the waist to remove all white tendons and dark red parts, wash again, clean off all blood and cut into flower knives
02 Finely chop the green onion and ginger and grind into juice
03 Marinate with green onion and ginger juice, salt, soy sauce, a little vinegar, sugar, cooking wine and starch
04 Marinate the waist flowers in boiling water and ripen
05 Put the ripe waist flowers into a bowl, and the bottom of the bowl can be spread with some cooked leeks
06 Pour in the chutney sauce and sprinkle with crushed peanuts, chopped green onion, coriander and sesame seeds
07 Finally, drizzle with the red oil heated in the pan
Tips:
Sour sauce preparation: Combine oil chili pepper, chili oil, peppercorn oil (Sichuan peppercorn powder), salt, sugar, vinegar, soy sauce, sesame oil, garlic paste and stock, in order to highlight the sour and spicy flavor, usually put more vinegar.
To make a good waist flower, the most important thing is to master the heat in the process of blanching, so that it can be cooked and tender. The hot time should not be long.
Jumping frog
To do the jumping frog:
【Ingredients】500g chicken
【Excipients】30g onion, 20g fresh peppercorns
【Seasoning】50g salad oil, 30g ginger, 50g garlic, 50g Chaotian pepper, 10g pepper, 10g papaya powder, 30g Pixian bean paste
Steps:
1. First chop the bullfrog into segments, and then into small pieces;
2. Marinate the chopped bullfrog with cooking wine, salt, pepper and soy sauce;
3. Pickled peppers. Pepper, ginger, garlic, green onion cut into small pieces;
4. Put the marinated bullfrog into the pot, stir-fry, until cooked through, and scoop up;
5. Less oil in the pot, stir-fry peppers, sharp peppers, etc. into the pot until fragrant, pour in bullfrogs, stir-fry a few times, add water, and cover the pot;
6. Simmer on high heat for a few minutes, add chicken essence, add perilla and chopped green onion before coming out of the pan.
Sour soup fat beef
To prepare sour soup fat beef:
【Ingredients】Fat beef slices (appropriate amount)
【Seasoning】Enoki mushroom (to taste), mung bean sprouts (to taste), clear broth (to taste), ginger and garlic (to taste), pickled wild pepper (to taste), green and red millet pepper (to taste), yellow lantern chili sauce (to taste), white vinegar (to taste), salt (to taste)
Steps:
1. Finely chop the wild pepper, chop the ginger and garlic into fine minced, more garlic, soak and clean the enoki mushroom, wash the mung bean sprouts, and cut the green and red millet spicy into small pieces;
2. Prepare fat beef slices;
3. Add a little oil to a wok, first stir-fry ginger and garlic until fragrant;
4. Re-entry bubble no sansho;
5. Add another spoonful of yellow lantern hot sauce (really spicy, let it be put by yourself) and stir-fry until fragrant;
6. Boil for about 3 minutes until the soup is fragrant, and then use the net to remove all the chili residue without use;
7. Blanch enoki mushrooms in the soup;
8. Put the scalded gold needles into the soup bowl and spread the bottom;
9. Blanch the bean sprouts and spread them into a bowl as well;
10. Start another pot, add more water to boil, turn off the heat, pour the fat beef slices into it, slide it until it changes color, and then take it out and spread it on the dish;
11. Pour in the hot and sour soup;
12. In the last step, add a spoonful of oil to the pot, heat it, add green and red millet pepper and fry until fragrant, then pour it on the beef;
13. The soup is sour and spicy, the fat beef is tender and silky, plus the refreshing side dishes, how delicious it is, who eats who knows, no wonder so many people like it;
Cooking Tips:
1. Here, if you want to get the color of the gin soup and you are not too spicy, yellow lantern chili sauce is a substitute you can find. That is------ yellow pepper, you only need to chop the yellow pepper finely, and then pour into the soup of the wild pepper, soak and use it, you really can't underestimate the spiciness of the yellow lantern chili sauce
2. Don't blanch the fat beef slices for too long, the taste of the meat slices will be greatly reduced when they are old. There is no need to worry about whether it is hot or not cooked, because the temperature of the hot soup poured in later and the hot oil poured at the end will play a secondary heating role.
Jianyang mutton soup
Jianyang mutton soup was cooked and formed by a chef surnamed Wang in Sancha Town in the early years of the last century, and after decades of careful research, the waste has been exhausted and the essence has been preserved, integrating traditional health care effects and modern human color and delicious dietary requirements! "Jianyang mutton soup" has become a must in Jianyang, well-known at home and abroad, and has the reputation of "China's first soup".
To prepare Jianyang lamb soup:
【Ingredients】Appropriate amount of mutton, appropriate amount of crucian carp
【Excipients】Appropriate amount of lard (plate oil), appropriate amount of sheep bone, appropriate amount of pig large bone
【Seasoning】A little monosodium glutamate, a little green onion, an appropriate amount of ginger, a little pepper, a little fennel
Steps:
1. Soup boiling: The first step is important. (The crucian carp is wrapped in gauze, the stick bones of the pig, the stick bones of the sheep, and the lamb are cooked together);
2. After the lamb is good, pick up the slices, and the soup will continue to simmer on low heat, until it turns white, the longer it simmers, the better;
3. Put the lard in the pan and stir-fry the ginger until golden brown. to the lamb, start to burst, after fragrant, put a little salt, pepper, fennel powder (this is very important, but don't put too much, a little is good);
4. After bursting, you can pour the soup into it and boil, after boiling, the soup should also be very white. Put an appropriate amount of salt and MSG, then a little fennel and pepper, a little (just sprinkle it on top with your fingers);
5. Stir up the pan and put the green onion;
6. Beat a dried sea pepper noodle (dried chili powder) dish, or green pepper (green pepper) dish! Jianyang's way of eating is to put green onions, generally do not put cilantro in the soup, everyone remember, put coriander, mutton soup is not authentic in a pot, will cover a little lamb soup aroma. In the case of crucian carp, depending on whether the soup is a large pot or a small pot, you can buy one or two.
Dry pot cabbage
Dry pot cabbage is a local traditional dish in Sichuan, which belongs to the Sichuan cuisine family, with a more tender taste, soft mouth and delicious taste.
To prepare the dry pot cabbage:
【Ingredients】: 1 cabbage and half a small bowl of pork belly
【Excipients】: Appropriate amount of dried chili pepper, appropriate amount of garlic and ginger, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of edible oil
Steps:
1. Slice the pork belly, dried chili, ginger and garlic are ready
2. Heat the pan with oil, and when the temperature rises, add the pork belly and stir-fry until slightly charred
3. Add a little soy sauce, ginger, garlic and dried chili and stir-fry well
4. Then add the cabbage and stir-fry until about one minute
5. Add a little salt, chicken essence, continue to fry, at this time pay attention to the fire must be large, stir-fry until 8-9 mature