Fragrant dry back to the pot meat fragrant pot
Peculiarity:
Dry, spicy and refreshing, oily but not greasy.
Materials:
150 grams of dried fragrant, 150 grams of pork belly, 5 grams of bean paste, 10 grams of glutinous chili peppers, 5 grams of ginger and garlic slices, 5 grams of garlic sprouts, 30 grams of red oil, 300 grams of broth, 3 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of soy sauce, 3 grams of Sichuan pepper noodles, 10 grams of cooking wine.
Directions:
1. Put the pork belly into a pot of cold water and cook until it is nine ripe, cool the original soup from the fire, take it out and cut it into large slices, cut the fragrant dried pork into triangular slices, and cut the garlic seedlings into the shape of a horse's ear.
2. Put oil on the heat in the wok, and pour out the filtered oil when the meat slices are stir-fried into a lamp nest.
3. Leave a little oil in the pot on the heat, fry the ginger and garlic slices, fry the glutinous pepper and bean paste in turn to make the fragrance excellent red, put in the meat slices, fragrant dry, add refined salt, monosodium glutamate, soy sauce, pepper noodles, cook in cooking wine, put in the garlic seedlings and fry evenly, pour red oil, sprinkle green onions, put it into the pot and put it in the earthen bowl, put it on the charcoal fire to keep warm, and serve it when eating.
Thai crispy plum fish
Raw material:
Small plum fish (8 pieces, about 60 grams each) 500 grams.
Seasoning:
5 grams of chicken broth and 3 grams of salt.
Garlic chicken sauce dipping sauce:
10 grams of sugar, 30 grams of Thai chicken sauce, 5 grams of white vinegar, 20 grams of garlic paste, 30 grams of red pepper;
Garlic crispy paste:
300 grams of flour, 20 grams of baking powder, 100 grams of garlic breading, 100 grams of corn flour, 500 grams of water, 150 grams of oil, mix and mix thoroughly, and the actual use is about one-third.
Cooking Steps:
1. Wash and drain the plum fish, put chicken powder and salt for 15 minutes, pick up the water with a towel, hang the crispy paste and fry it in 50% oil to make it crispy on the outside and tender on the inside, golden brown and put on a plate.
2. Add garlic and red pepper to another pot, stir-fry until fragrant, add Thai chicken sauce, add sugar, and slightly burn into garlic chicken sauce. Serve as a dip.
Truffle Cow Cube
Raw material:
Black truffle mushroom, white truffle mushroom, beef.
Method:
Cut the beef into large cubes, sprinkle with sea salt and black pepper, fry in a wok until cooked, add black and white truffles and stir-fry well, and then serve on the plate.