Deep-fried braised lamb chops
Material:
1. Appropriate amount of finished french fries, bowl equipment;
2. Appropriate amount of white button, sand kernel, bay leaf, star anise, cinnamon and Sichuan pepper;
3. Appropriate amount of dried chili, ginger slices and green onions;
4. Prepare an appropriate amount of dried chili peppers. Star anise, cinnamon, white buttons, peppercorns, cumin grains, and bay leaves are poured together and put into a flour beater to mix powder;
5. Appropriate amount of white sesame seeds, minced ginger and minced garlic;
Method:
1. 1 piece of suckling lamb chops, put it in a pressure cooker after rinsing the blood water, add an appropriate amount of water, pour in dried chili peppers, ginger slices, green onions, white buttons, sand kernels, bay leaves, star anise, cinnamon, and Sichuan peppercorns; Add an appropriate amount of sugar, dark soy sauce, salt and chicken essence, boil over high heat and press for 15 minutes, slowly deflate, and soak for 2 hours;
2. Heat the pot to remove the oil, pour in the garlic paste and minced ginger, stir-fry slowly over low heat, fry into golden garlic, pour in the mixed powder, turn off the heat, fry the mixed powder with oil temperature until fragrant, pour it into a bowl, add an appropriate amount of cooked sesame seeds and flavored pepper and salt, mix well, soak in the appropriate amount of cooked salad oil for 2 hours, and the sauce is ready;
3. Remove more oil from the pot, burn it into high-temperature oil, pour in the french fries, fry them until golden brown, remove them, pour them into a basin, sprinkle with an appropriate amount of pepper and salt, mix well, and then put them on a plate;
4. Take out the marinated lamb chops, put them in high-temperature oil, fry the water on the surface and fry the skin, then take them out, put them on the cutting board and cut them from the middle of the bone seam with a knife, then put them on top of the fries, pour the sauce on them, and sprinkle them with chopped green onions.
Roasted eel with jujube and garlic
Ingredient:
River eel, golden dates, garlic, soup, green onion, ginger, coriander, green pepper, boiling water, oyster sauce, dark soy sauce, rock sugar, soy sauce, chicken powder, pepper, Huadiao wine.
Production:
1. Slaughter the river eel, put it on a plate, seal it with plastic wrap and refrigerate for 12 hours.
2. Bring hot water to a boil at a temperature of 65 degrees and cool quickly after putting in the river eel scalding water.
3. Heat the oil, add the garlic and fry until fragrant, add the eel to pull the oil on high heat, cook the Huadiao wine and stir-fry until fragrant, add boiling water and thick soup, put in red dates and seasonings and bring to a boil over high heat, turn the claypot to medium heat and simmer for 30 minutes, collect the juice on high heat and put it on the plate, and decorate it with flowers and plants.
Crispy sausage with crispy pepper
Method:
1. After washing the pig's large intestine, add ginger and green onions, and white wine to the pot for 2~4 hours, then put it in a pot of cold water, take it out with boiling water, and then put it in a white brine pot, marinate it until it is soft and cooked, and change the knife into small pieces after it is cold. Put oil in the pot and boil until it is hot, mix the intestine pieces and fry them well, fry them in the pan until they are golden and crispy, pour out and drain the oil.
2. Leave a little base oil in the pot, fry the dried chili pepper and Sichuan pepper to bring out the fragrance, quickly stir-fry the ginger and garlic slices, spicy crispy, and then pour in the intestine pieces, and add chili powder, cumin powder, pepper noodles and pepper and salt powder, cook in a little sesame oil and stir-fry evenly.