Braised chicken in a stone pot
Raw material:
300 grams of free-range chicken, 200 grams of razor clams.
Seasoning:
15 grams of green onion and ginger slices, 80 grams of salad oil, Ingredient A (5-8 grams of hoisin sauce, oyster sauce, 20 grams of delicious fresh soy sauce), Ingredient B (5 grams of salt, 15 grams of cooking wine, green onion and ginger), 100 grams of second soup, 5 grams of coriander and red pepper pieces.
Make:
1. Wash the free-range chicken, cut it into pieces weighing about 15 grams, add Ingredient B and marinate for 15 minutes.
2. Put 50 grams of salad oil in the pot, when it is 50% hot, add the chicken pieces, fry over low heat until the color is golden, wash the razor clams, and remove one shell.
3. Put the remaining salad oil in the pot, when it is hot, add the green onion and ginger slices and stir-fry until fragrant, add the chicken pieces and razor clams, mix with Ingredient A and the second soup, simmer for 6-7 minutes on low heat, take it out and put it in the hot stone pot, sprinkle in the coriander section and red pepper pieces.
Drunken shrimp in the sea with rice sauce
Raw material:
250 grams of Erhai shrimp, 5 grams of coriander, 5 grams of coriander stalks, 10 grams of minced ginger, 10 grams of minced garlic, 5 grams of lime, 5 grams of fresh lemongrass, 50 grams of tree tomatoes, 20 grams of fresh millet pepper rings.
Seasoning:
30 grams of fresh sauce, 15 grams of chicken juice, 30 grams of Thai sweet and chili sauce, 80 grams of lime juice, 40 grams of rice wine, 20 grams of white wine.
Make:
1. Clean the live shrimp and put it on a plate (choke it with white wine), and chop all the accessories except for the lemon;
2. Mix the seasonings and add the accessories, pour the mixture into the shrimp plate to submerge the live shrimp, add lemon slices and marinate for 10 minutes.
Cooking Points:
The shrimp must be live, not too large, and highlight the sour and spicy flavor and the aroma of the condiment.
Three fresh farmlands
Raw material:
200 grams of green peppers, 200 grams of long eggplant strips, and 150 grams of potato chips.
Seasoning:
5 grams of hoisin sauce and tomato sauce, 6 grams of oyster sauce and monosodium glutamate, 10 grams of steamed fish soy sauce, 3 grams of sugar and balsamic vinegar, 15 grams of green onion, ginger and minced garlic, 750 grams of salad oil (about 60 grams), 2 red cherries.
Make:
Fry the green peppers, long eggplant strips, and potato slices in oil. In another pot, heat the salad oil, add the green onion, ginger and garlic to bring out the fragrance, add the rest of the seasoning, add the fried green pepper, long eggplant strips, potato slices and stir-fry to taste, collect the juice, put it on a plate and decorate it with red cherries.