Spicy snails
raw material:
Snails, ginger, shallots, carrots, celery, coriander, millet spicy
seasoning:
Oyster sauce, spicy fresh sauce, rattan pepper oil, fresh pepper oil
make:
1, put the snail into a pot of boiling water, fish out to clean the meat; the shell is washed and set aside.
2: Put a little bottom oil in the pot, add ginger slices, green onion, carrot slices, celery knots, coriander knots and snail beef together and stir-fry, mix in water, change to low heat and simmer the snails for use.
3, put the millet spicy grains and celery grains into the pot, add a little oyster sauce, rattan pepper oil, fresh pepper oil and spicy fresh sauce and stir well, simmer the snail beef mix well, and then put back into the snail shell one by one, and insert ginger slices for garnish, and finally put it on the plate, that is.
Large thousand cool powder crucian carp
raw material:
1 large crucian carp (about 750 grams), 500 grams of cold powder, 100 grams of pork plate oil, 50 grams of green shoots, 3 green onions, 15 grams of chives, 7 spoons of garlic paste, 7 spoons of pickled pepper paste, 3 spoons of tempeh, 7 spoons of vinegar, 3 spoons of Meiji fresh soy sauce, 2 spoons of red oil residue, 3 spoons of red oil, 1 spoon of salt each of sugar, pepper noodles, a little jar meat of salad oil, traditional Sichuan-style hot dish, originally named for the simmering of all the ingredients in the pottery altar, is known for its soft and thick meat.
1. Slaughter the big crucian carp and clean it, cut a flower knife on both sides of the fish; cut the pork plate oil into thin slices; cut the green shoots into small cubes, blanch them with boiling water to squeeze out the water; cut the chives into fish eyes and green onions and set aside.
2. Use a small spoon to scoop diced green shoots, tempeh, pickled pepper paste, garlic paste, red oil residue, sugar, pepper noodles, vinegar, beautiful fresh soy sauce and salt into a bowl and mix into a sauce.
3. Put part of the lard oil flakes into the knife edge of the fish body, put the rest on the fish, and then place it on the plate with the green onion knots (the green onion knots can prevent the fish from sticking to the plate), and pour a little salad oil (add lard and drizzle salad oil, both to increase oil moistness). Steam in a cage for 12 minutes, remove the pork fat.
4. Cut the cold powder into cubes and cook in a pot of boiling water over low heat for about 5 minutes. Drain and place 1/3 of it on the bottom of the dish. Drizzle a little sauce on top of the cold powder, place the steamed crucian carp, then place the remaining cold powder on the edge of the plate and on top of the fish, and scoop in the sauce evenly. Finally, drizzle with some red oil, sprinkle fish eyes and green onions, and serve.
Fresh squid with sticky sauce
1 large squid, 10 small squid, glutinous rice, sweet potato, tomato, lime, mango leaf, mint leaf.
Salt, oil, sauce.
make:
1. Soak the glutinous rice in warm water for about 5 hours (preferably overnight), stir in a little taro, add salt to taste and set aside.
2. Peel the squid, wash it, stuff it with glutinous rice and taro, and steam for 30 minutes on high heat.
3. Remove the steamed squid and put it in a pot of 80% oil to make the skin crisp and colored.
4. After the squid is fried, put it on a plate, drizzle with the sauce, and garnish with tomatoes (can be slightly fried), lime, mango leaves, etc. (need to be served with a knife and fork)
Cans of meat
Pork cut meat 500 g quail egg 150 g dried shiitake mushrooms 50 g
Pickled pepper, minced garlic, chopped chili pepper, chopped radish, star anise, cumin, cinnamon, garlic, green and red pepper rings, pickled pepper, salt, chicken essence, monosodium glutamate, wet corn starch, fresh soup, sesame oil, pepper oil, salad oil
1. After the pork is cleaned, cut into small pieces of the same size. After the quail eggs are cooked in a pot of water, they are fished out and shelled, then add the oil in the hot oil pan and drain the oil and set aside. Dried shiitake mushrooms are soaked in warm water and set aside.
2. Pour salad oil into the pot and heat it, then add minced pepper, minced garlic, chopped chili pepper, chopped radish, and star anise, cumin, cinnamon and stir-fry, then stir-fry the pork pieces, then add the appropriate amount of fresh soup to boil, simmer until the pork is cooked, and pick the pork pieces into the pot. After the soup in the pot is beaten off the residue, it is retained.
3. Heat the pot, pour in the original soup of the appropriate amount of simmered meat and boil, then add the quail eggs that have slipped through the oil, the simmered pork cubes and shiitake mushrooms to cook for a while, then add garlic, green and red pepper rings and pickled peppers, and add salt, chicken essence, monosodium glutamate, drizzle sesame oil and pepper oil, after the raw materials are cooked, hook the second-rate mustard, put the pot into the container, that is, it is ready.
Stone pot boiling frog
Bullfrog 700 g open flavor hot sauce 70 g green pepper ring 50 g ginger slices 30 g garlic slices 30 g salt 5 g chicken essence 3 g pepper 2 g oyster sauce 3 g cooking wine 30 ml broth 50 ml vegetable oil 50 ml vegetable oil
1. Wash and chop the bullfrogs and set aside.
2. Heat the oil, add ginger slices and garlic slices and sauté until fragrant, add bullfrog pieces and fry until they are broken, drizzle with cooking wine, then add spicy sauce, salt and green pepper rings and stir-fry well, then add the broth and simmer.
3. When the soup is thick in the pot, add chicken essence, pepper and oyster sauce to collect the juice and put it into a hot stone pot, then serve.
Description: The open-flavored hot sauce is made by mixing 20 grams of wild mountain pepper, 20 grams of miso pepper, 10 grams of yellow lantern pepper, and 20 grams of garlic paste.
Hand grab spicy sheep's hooves
1 kg of sheep's trotters, 30 g of dried chili peppers, 10 g of peppercorns, a few coriander leaves.
seasoning:
300 grams of brine, 5 grams of salt and monosodium glutamate, 20 grams of Pixian bean paste, 50 grams of 52-degree Jianzhuang liquor, 30 grams of salad oil, 50 grams of red oil.
1: Wash the hooves, add boiling water with green onion and ginger, heat for 10 minutes (twice), remove and chop into pieces weighing about 100 grams.
2: Put 30 grams of salad oil in the pot, when it is 70% hot, add 20 grams of dried chili peppers, peppercorns, bean paste and stir-fry on low heat, put in the hooves of the lamb, spray in the white wine, add brine, salt, monosodium glutamate, water and bring to a boil (not over the hooves of the sheep), pour into the pressure cooker and bring to a boil, reduce the heat to 20 minutes, and take out.
3. While hot, the meat on the sheep's hooves is withdrawn, revealing the bones about half a finger long, wrapping the exposed bones with tin foil, and loading the crushed meat together.
3: Add 50 grams of red oil to the pot, when it is 70% hot, add 10 grams of dried chili peppers and stir-fry over low heat, pour on the sheep's hooves, sprinkle with coriander leaves and garnish.
The hall is full of gold and jade
500 grams of pork belly, 10 grams of chives, 30 grams of large ingredients
Jiahaosheng sun-dried head pump 150 grams, Zhan Wang chicken powder 10 grams, rock sugar 50 grams, maltose 15 grams, edible oil to taste
1: Cut the pork into 6cm squares and set aside.
2: Add 750g of water to the pot, add chives, then add Jiahaosheng sun-dried head soy sauce and Zhan Wang chicken powder to boil.
3: Put the pork in a pot and simmer over low heat for about 90 minutes before collecting the juice.
4: Put the boiled pork into the container, set it up, and then pour in the fragrant juice.