Spicy liver tip
Ingredients: 500 grams of pork liver, 100 grams of red pepper, 1/2 onion, 50 grams of dried chili peppers, 50 grams of ginger, 30 grams of sugar, 20 grams of starch, 1 spoon of rice wine, 1/2 spoon of soy sauce, 1/2 spoon of vinegar, 1/2 spoon of sugar, 1 spoon of salt.
Directions: Wash and cut the pork liver into slices and put it in a basin with water to rinse clean and control the water for later. Wash and cut the onion into pieces, wash and cut the red pepper into pieces, wash and cut the dried pepper into sections, and cut the ginger into slices and set aside.
Place the pork liver in a basin, add starch and stir well. Stir in a bowl of rice wine, soy sauce, vinegar, sugar, salt and water starch and set aside.
Heat the oil in a pan and stir-fry the dried chilies, sliced ginger and green onion to create a fragrant flavor. Pour in the pork liver and stir-fry evenly until it changes color. Stir-fry the red pepper and onion until it is broken. Stir-fry the sauce on high heat for a while, turn off the heat and put it on the plate.
Spicy beef jerky
Ingredients: 500 g of beef, 1 spoonful of oil, 1 spoonful of salt, appropriate amount of spices, appropriate amount of herbs, 10 grams of red oil chili pepper, 50 ml of cooking wine, appropriate amount of old brine, 1 egg white, 3 slices of ginger, 5 pieces of garlic.
Directions: Place the beef in a basin, add water and soak for 1 hour, rinse and cut into strips and place in a bowl. Add cooking wine, ginger slices egg whites and stir well, marinate and prepare.
Bring water to a boil in a pot, bring cooking wine, ginger slices and beef to a boil, blanch for 2 minutes, remove and bring to a boil in brine on high heat, then simmer for 30 minutes on medium heat and set aside.
Heat the oil in a pan, then pour in star anise, cinnamon, pepper, cumin, peppercorns, fragrant leaves and fry until fragrant, add shallots, onions, ginger slices, garlic and stir-fry until fragrant.
Remove the cooked beef strips from the water, pour them into a pan over medium heat and fry them brownish-red, then remove and set aside. Stir-fry the spicy oil in the pan, add the salt and stir-fry the water over low heat, turn off the heat and put it on the plate, put it in the oven at 50 degrees, dry for 3 hours, take out and sprinkle with cumin powder and cooked sesame seeds and stir well, then eat.
Spicy potted shrimp
Ingredients: 600 grams of shrimp, 200 grams of rapeseed, 1 spoonful of peppercorns, 3 dried chili peppers, 1 spoon of bean paste, 1 spoon of cooking wine, 4 cloves of garlic, 2 spoons of bean paste, 1 spoon of cooking wine, 1/2 spoon of salt, 1/2 spoon of sugar, oil to taste.
Directions: Wash the rapeseed clean and control the water and set aside. Shrimp cut off shrimp whisk open back to take out the shrimp line rinse clean and set aside. Heat the oil in a pan, then pour in the peppercorns and dried peppers to stir-fry the aroma, pour in the shrimp and stir-fry the dried water, fry until the surface is golden, pour in the ginger and garlic and stir-fry to make the incense.
Stir-fry the bean paste, sugar and salt in a pan. Bring water to a boil, add rape and blanch the water for 1 minute, remove the cool water and spread it on the bottom of the dish for later.
Pour the sautéed shrimp over the rapeseed and set aside. Heat the oil in a pan, then add the dried chilies and peppercorns and stir-fry until fragrant, pour over the shrimp, sprinkle with green onions and serve.
Spicy stir-fried marinated beef
Ingredients: 250 g of marinated beef, 50 g of red pepper, 30 g of green pepper, 50 g of celery, 2 green onions, 3 slices of ginger, 1 tbsp salt, 1/2 tbsp of monosodium glutamate, oil to taste.
Directions: Cut the beef into slices, wash and cut the red pepper into pieces, wash the green peppers and remove the seeds and cut into pieces, wash and cut the celery into pieces, wash and cut the green onion and ginger into slices and set aside.
Heat the oil in the pot, then pour in the red pepper and stir-fry the spicy taste, pour the green pepper and stir-fry evenly, pour in the beef, stir-fry the celery, add a little water, fry dry water, pour in the green onion and stir-fry evenly, turn off the heat out of the pot and put it on the plate to eat.
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