Dry pan pork fillet
Ingredients & Distribution:
Plum head pork, glutinous chili pepper, shredded radish, garlic leaves, mint leaves, garlic slices, green peppercorns, bean paste, sweet noodle sauce, oyster sauce, chicken essence, Sichuan pepper noodles, pepper
Steps:
- Put rapeseed oil in the hot pot (put a little more oil to make it easy to paste the pot), and the oil temperature is 60% hot, add garlic slices and green peppercorns and stir-fry until fragrant.
- Add the sliced meat and stir-fry until the slices change color.
- Scoop up the slices of meat, leave oil in the pot and stir-fry over low heat until the chili turns dark red.
- When stir-frying the glutinous chili peppers, add bean paste, sweet noodle sauce, oyster sauce, chicken essence, Sichuan pepper noodles and pepper noodles to taste. (Because bean paste, sweet noodle sauce, and oyster sauce have salt, you don't need to put salt)
- When the chili turns dark red, add the pork slices and stir-fry them for one minute.
- Spread the pot used for eating hot pot with shredded white radish, scoop up the fried meat slices and cover them with shredded white radish, and sprinkle with garlic leaves and mint leaves.
Diced spicy chicken
Ingredients & Distribution:
Chicken wing root, hemp round embryo, ginger, garlic, green onion rings, sesame pepper, Sichuan pepper, shallot, screw pepper, salt, monosodium glutamate, pepper, chicken powder, sugar, white sesame seeds, sesame oil, sesame oil
Steps:
- Put the chopped chicken wings on a plate, add ginger slices, green onion rings, cooking wine, salt, monosodium glutamate, pepper and marinate for half an hour.
- Heat the oil, put in the hemp balls and fry them slowly over low heat until golden brown and crispy, remove the oil and put on a plate for later use.
- After the oil temperature rises, put in the chicken wings, fry them on high heat, fry them until they are golden brown, and pour them out for later use.
- Leave the bottom oil in the pot, add ginger and garlic and stir-fry until fragrant, add sesame pepper and Sichuan pepper and stir-fry until fragrant, add fried diced chicken, season with salt, monosodium glutamate, chicken powder and sugar, add screw pepper and shallots and stir-fry until broken, sprinkle in white sesame seeds, pour in sesame oil and sesame oil and stir-fry evenly out of the pot and put on the plate.
Yam ball soup
Ingredients & Distribution:
Yam, lettuce, glutinous rice flour, tomatoes, eggs, starch, minced garlic, salt
Steps:
- After peeling the yam, cut it into small pieces, send it to a steamer to steam, take it out and add an appropriate amount of salt to press it into a puree.
- Add an appropriate amount of glutinous rice flour and stir well, knead it into long strips by hand, divide it into small agents and knead it into small round balls for later use.
- Cut the tomatoes with a cross knife, soak them in hot water for a while, peel off the skin and cut them into small pieces for later use.
- Knock the eggs into a bowl, add an appropriate amount of starch and beat evenly, put them in a non-stick pan and spread them into egg skins for later use.
- Heat the oil, add the minced garlic and stir-fry until fragrant, add the tomatoes, add an appropriate amount of salt and stir-fry until sour, stir-fry until soft, then add boiling water.
- After boiling again, put in the prepared yam balls and cook, add an appropriate amount of lettuce to blanch, season and remove from the pot.