Overlord tube bone
Peculiarity:
The color is bright red and bright, and the taste is bright, which is suitable for wine and food.
Ingredients:
400 grams of pork bones.
Ingredient:
25 grams of millet pepper, 25 grams of large red pepper, 10 grams of minced garlic.
Seasoning:
5 grams of spicy fresh sauce, 5 grams of oyster sauce, 2 grams of light soy sauce, 2 grams of dragon soy sauce.
Directions:
1. Boil the bones over slow heat for an hour and a half, add ginger slices and salt until the flesh and bones are separated.
2. Heat the oil, add minced garlic and millet pepper and stir-fry until fragrant.
3. Add the conical bones, monosodium glutamate, oyster sauce and other seasonings to taste.
4. Add the broth until the flavor is thorough, and then reduce the juice.
Silver cod Arowana
Ingredients:
1 cod (about 750 grams), 100 grams of small whitebait.
Ingredient:
50 grams of yellow pepper, 30 grams of chopped pepper paste, 20 grams of green onion knots, 15 grams of ginger slices.
Seasoning:
15 grams of light soy sauce, 20 grams of salad oil, 15 grams of salt, 8 grams of chicken essence.
Directions:
1. Slaughter and cure the codfish, cut the head and tail of the fish, remove the bones, divide the fish meat into two pieces of cutting knife, and the whole fish meat is not cut.
2. Change the knife and wash the fish, put the ginger and shallots in salt water and marinate for about 10 minutes, and then take it out and put it on the plate.
3. Rinse the small whitebait with water, marinate in the ginger and shallots in salt water for about 10 minutes, and remove the middle of the fish.
4. Heat the oil in the pan until it is hot, add the yellow pepper and chopped pepper and stir-fry until fragrant, season the chicken essence, and pour the fish out of the pot.
5. Put the green onion knot in the middle, take it out in the steamer for about 8 minutes, remove the green onion knot, sprinkle the green onion and ginger shreds, release the soy sauce, and pour hot oil.
Spicy fat sausage
Raw material:
250 grams of fat pig intestines, 150 grams of fat meat, 5 garlic seeds, 25 grams of self-dried yellow peppers, and 50 grams of local celery.
Seasoning:
5 grams of salt, 5 grams of monosodium glutamate, 40 grams of light soy sauce, 100 grams of rapeseed oil.
Make:
1. Put the washed fat pig intestines into boiling water, pour out the fat intestines after the water boils, put them in a pressure cooker, put water and a little salt, and press the shallots and ginger for 6 minutes and then remove them for later use.
2. Cut the pressed fat intestine into rectangular cubes of about 6 cm; The garlic is fluffed, the dried yellow pepper is cut into rice grains, and the celery is cut into an inch long for later use.
3. Pour rapeseed oil into the pot and burn until eight mature, put in the fat meat to fry the oil, then put the cut fat sausage and fry until the surface is bubbling and fragrant, then put in the pre-cut garlic and dried yellow pepper and fry until fragrant, put in light soy sauce to adjust the color, and finally put the celery, stir-fry evenly and then put it out of the pot and put it on the plate.