Cook pickled pepper fish
Ingredients: 700g sea bass
Excipients: 100 grams of shredded onion, 5 grams of minced millet pepper, 15 grams of ginger, 20 grams of green onion knots, 15 grams of pickled ginger, 10 grams of minced garlic, 10 grams of chopped green onion, 10 grams of celery, 40 grams of garlic
Seasoning: 50 grams of pickled pepper ginger sauce, 2 grams of chicken broth powder, 100 grams of two soups, 2 grams of sugar, 5 grams of salt, 50 grams of butter, 10 grams of lard, 15 grams of rapeseed oil, 20 grams of cooking wine
Production:
1. After slaughtering and washing, the sea bass is separated from the belly and abdomen, and the accessories are changed to the knife for later use;
2. Boil the water in the pot, put the ginger slices, green onion knots, salt to boil, put the sea bass into the boil, remove and set aside;
3. Heat butter in a casserole, add shredded onion and garlic and stir-fry until fragrant, then add the boiled sea bass;
4. Heat lard and rapeseed oil in a wok, add pickled ginger rice, minced garlic, pickled ginger and spicy millet and stir-fry until fragrant, add pickled pepper ginger sauce, add two soups to taste, thicken and pour into the sea bass, sprinkle with chopped green onions and celery and serve
Acid Vegetable Sword Pointed Maruko
Raw material:
500 grams of pork filling, 300 grams of tofu, 100 grams of sauerkraut, 50 grams of Shuifa fungus, 80 grams of Shuifa vermicelli, 1 egg, ginger, minced ginger, minced green onion, salt, monosodium glutamate, fresh soup, and chemical lard
Production:
1. After removing the hard skin on the surface of the tofu, cut it into large slices, then press it into a puree with a knife, mix it well with the pork filling in the pot, add minced ginger, minced green onion, egg, salt, monosodium glutamate and cornstarch, mix well to form grits.
2. Hold the kitchen knife in your right hand, use the tip of the kitchen knife to pick an appropriate amount of grits, then put it in the palm of your left hand, press the cone-shaped balls with the tip of the knife, and put them on a flat plate after making them one by one, and take them out after steaming them in the basket.
3. Take a buckle bowl, put the knife-tip balls on the knife first, and then put the water to send the fungus and vermicelli, steam them together in the basket, take them out and turn them over in the nest plate.
4. Take a clean pot and put an appropriate amount of lard to heat, fry ginger slices and sauerkraut until fragrant, mix in fresh soup and boil to make it fragrant, then add salt to taste, and pour it into the nest plate.
Joy on earth
Raw material:
350 grams of eggplant, 150 grams of broccoli, 80 grams of tender peas, 150 grams of tomato paste, 100 grams of sugar, 300 grams of crispy powder, starch, and salad
Production:
1. Take the eggplant diagonal blade into a continuous blade about 3/4 thickness and cut it back and forth diagonally. Mix the crispy flour into a thin paste, then pour into the cracks of the eggplant and set aside.
2. Put oil in the pot and cook until it is 70% hot, put in the eggplant wrapped in flour, fry it at medium oil temperature until crispy on the outside and tender on the inside, and put it on a plate. Blanch the broccoli and place it around the eggplant. Blanch the young peas and set aside.
3. Heat a little oil in a clean pot, add tomato sauce and sugar and stir-fry until fragrant, then add water to thicken, pour over the eggplant, sprinkle ripe tender peas, and serve.
Bean crisp crown pork chops
Production:
1. Rinse the whole fine steak with running water, cook in a pot of cold water, then smear the dark soy sauce, and then fry it in a hot oil pan until the surface is golden brown.
2. Put a little salad oil in the pot, put in the dried chili pepper, Sichuan pepper, star anise, kaempfera and cinnamon and stir-fry until fragrant, then fry in tomato sauce, mix the soup and add salt to taste, put in the fried pork ribs, simmer over low heat until the bones are separated, take them out and put them on a plate for later use.
3. Heat the salad oil in the pot, add green and red peppers, crisp soybean dregs, fried garlic and fried bread crumbs and stir well, add salt and monosodium glutamate to taste, scoop out of the pot on top of the ribs, and garnish with crispy soybeans.
Over the water and soil phoenix
Boiling anchovies with bamboo shoots is one of the highlights of this dish. In addition, the finished dish stands out for its sour and spicy taste.
Production:
1. After the anchovies are cleaned, put them in a hot water pot with ginger and shallots, cooking wine and lard, and remove the fishy ones after a little bustling. Put the bamboo shoots into a pot of boiling water and boil for a while.
2. Put chicken fat and lard in a clean pot and heat it, add ginger slices, garlic slices, sauerkraut slices, chopped wild peppers, pickled pepper knots and bamboo shoots, fry until the sour fragrance is strong, mix with fresh soup and boil out the fragrance over low heat, add salt, pepper and wild pepper water to taste, burn the anchovies until they taste, put them in a clay pot, pour a little pepper oil and sprinkle in chopped green onions, and it is ready.
Stone pot old tofu
Raw material:
600 grams of old tofu, 100 grams of fresh tea tree mushrooms, 80 grams of pork belly, 30 grams of green garlic sprouts, 20 grams of millet pepper marbles, 30 grams of garlic, 300 ml of fresh soup, ginger slices, green onions, chopped green onions, salt, chicken essence, monosodium glutamate, oyster sauce, Yipin fresh soy sauce, spicy fresh sauce, water starch, edible oil
Production:
1. Put the old tofu into the pressure cooker, add water, ginger slices, and green onion knots to press, then rinse with water, and change the knife into slices with a thickness of 0.8 cm for later use.
2. Cut the pork belly into slices, cut the green garlic sprouts, break the garlic, tear the tea tree mushrooms into strips, put them in a pot of boiling water, remove and drain.
3. Put a little oil into the pot, add pork belly slices, garlic, millet pepper marbles and stir-fry until fragrant, add a fresh soy sauce and fresh soup, then add tea tree mushroom strips and old tofu slices, simmer over low heat for 10 minutes after boiling, add salt, chicken essence, monosodium glutamate, oyster sauce, spicy fresh dew, hook in a little sauce, sprinkle in the green garlic sprouts to start the pot, put it into a preheated stone pot, and finally sprinkle green onions to decorate.
Fat sausage in fragrant soup
Fragrant soup making
Ingredients: 300 grams of bean paste, 150 grams of pickled chili flakes, 50 grams of ginger rice, 50 grams of garlic rice, 20 grams of five-spice powder, celery section, onion pieces, coriander, green pepper pieces, carrot slices, 50 grams of green onion sections, 800 ml of vegetable oil
Production:
1. Heat oil in a clean pot, first add ginger rice, garlic rice, bean paste and soaked chili flakes and fry until fragrant, continue to fry until the bean paste and soaked chili flakes are basically invisible, and then add 4 liters of water.
2. Boil the soup in the pot, add five-spice powder and various vegetable ingredients, and boil for about 20 minutes until the fragrance is integrated into the soup, and the filter residue will get fragrant soup.
Raw material:
400 grams of five-spice braised fat sausage, garlic sprout festival, celery festival, enoki mushroom, 300 grams of water fungus, 80 grams of dried chili pepper, 20 grams of Sichuan pepper, chopped green onion, salt, sugar, monosodium glutamate, cooked sesame seeds, appropriate amount of vegetable oil, several star anise, 1 liter of fragrant soup
Production:
1. Heat oil in a clean pot, and first put an appropriate amount of dried chili pepper and Sichuan pepper in a boiling pot.
2. When pouring in garlic sprouts, celery, enoki mushrooms and shuifa fungus and stir-frying until they are broken, add a little salt to taste, and put them at the bottom of the big pot.
3. Wash the pot, put the vegetable oil and boil it until it is 50% hot, put in the marinated fat intestines cut into small pieces, fry until the skin is slightly crispy, pour it out and drain the oil.
4. Mix the fragrant soup in the pot, pour in the fat sausage and sprinkle the star anise when it boils, add salt, sugar and monosodium glutamate to taste, and when the star anise fragrance wafts out, pour the soup with juice on the top of the vegetable material on the wopan, and sprinkle some cooked sesame seeds.
5. Take another pot and put an appropriate amount of vegetable oil, first add dried chili pepper and peppercorns, and then scoop the pot on the top of the fat intestines on the plate, sprinkle with chopped green onions and serve.