Fortune is at the head
Ingredients:
Half of fresh pig's head (net weight of whole pig's head 4500-4750 grams).
Ingredient:
30 grams of ginger, 20 grams of green onions, 30 grams of Chaotian pepper, 20 grams of dried peppers.
Seasoning:
5 bottles of cooking wine, 8 bottles of light soy sauce, 1 bottle of oyster sauce, 3 bottles of braised soy sauce, 5 bottles of Donggu Yipinxian, 5 bottles of Gangshun steamed fish soy sauce, 5 bottles of Gangshun umami sauce, 5 bottles of Gangshun spicy fresh sauce, 1 brine spice package (the above is a barrel of brine seasoning recipe).
Directions:
1. Wash the pig's head and cut it into two sides.
2. Add water to the pot, add ginger, green onion, Chaotian pepper, cooking wine, pot under cold water, add pig's head and cook for 30 minutes, remove the blood, remove the blood, rinse with cold water, and set aside.
3. Boil the brine, marinate the pig's head for 2 hours, soak for 40 minutes, and take it out.
4. Put the marinated pig's head on a plate, take the original juice brine to hook the cornstarch, and pour it on the pig's head.
5. Stir-fry the dried pepper section until fragrant, pour it on the pig's head, sprinkle with white sesame seeds and chopped green onions, and it is ready.
Stir-fried beef with garlic and crispy melon
Ingredient:
Beef, crispy melon, garlic, red pepper wedges, oyster sauce, light soy sauce, dark soy sauce, salt, sugar, chicken powder, starch, cooking wine, minced ginger and shallots.
Method:
1. The beef is fried fragrant, and the crispy guara oil is broken.
2. Stir-fry the minced green onion and ginger until fragrant, add the crispy melon and beef to taste, then remove from the pot and put on a plate.
Delicious fish tail
Ingredients:
Grass carp tail 600 grams.
Ingredient:
10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 10 grams of perilla, 15 grams of millet pepper, 5 grams of yellow pepper powder, marinade (10 grams of pepper seeds, 10 grams of ginger, 10 grams of green onions).
Seasoning:
5 grams of salt, marinade (10 grams of salt, 10 grams of liquor).
Directions:
1. Wash the tail of the grass carp and cut it in half vertically for later use.
2. Marinate with salt, white wine, pepper seeds, ginger and green onion for 24 hours.
3. Take out the marinated grass carp tail and wash it.
4. Put the oil in the pan and fry on both sides.
5. Add the ingredients millet pepper, yellow pepper powder, perilla, garlic, ginger, green onion, add seasoning salt, stir-fry until out of the pot.