Spicy goose intestines ◆◆◆◆
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Ingredients: 300 grams of goose intestines, 2 red peppers, 2 green onions, 5 grams of garlic, 1 gram of fresh green peppercorns. Seasoning: Chili oil 5 g, salt 2 g, chicken essence 2 g, sesame oil 3 g, paprika 2 g.
Preparation step 1: Wash the goose intestines, cut into small pieces and set aside. 2: Peel and mince the garlic, wash the green onion, cut into sections and set aside. 3: Heat the pot, pour water, add a little cooking oil, salt, green onion, after the water boils, blanch the goose intestines, drain the water, put it into the bowl, add salt, chicken essence, sesame oil, chili oil, minced garlic, chili powder and mix well, put on the plate, put fresh green peppercorns on the plate.
<h1>◆◆◆Stone pot spicy beef brisket◆◆◆◆</h1>
raw materials:
Ingredients: beef brisket 800 g, soup 1500 kg, white radish chunks 300 g
Accessories: braised spicy sauce 50 g, salad oil 60 g, dark soy sauce 30 g, dried chili pepper, ginger slices, green onion, garlic 10 g each, minced garlic leaves 10 g
method:
1. On the basis of the seasoning of the fresh spicy wine sauce, increase the cotton sugar to 120 grams, soy sauce, add two soups to make braised spicy sauce.
2: Wash 800g of beef brisket, cut into mahjong-sized pieces, rinse with running water for 1 hour.
3: Put the salad oil in the pot, when it is 50% hot, add the braised spicy sauce, dried chili peppers, ginger slices, green onions, garlic and stir-fry until fragrant, pour 1 kg of two soups and bring to a boil, add beef brisket, white radish, bring to a boil, reduce the heat for 40 minutes until mature, take out and put it into a hot stone pot, sprinkle the minced garlic leaves.
Duck breast in red oil with garlic sauce
Ingredients: duck breast, 6 cloves of garlic, coriander, 3 star anise, 1 small piece of cinnamon, 4 cloves, 2 slices of ginger, 1 small bowl of peppercorns, 8 dried chili peppers, 20 ml cooking wine, 5 pickled peppers, 2 teaspoons of pickled pepper water, 2 teaspoons of soy sauce, 4 grams of salt, 1/2 tablespoon of sugar, chopped dried chili peppers, cooked sesame seeds
1. Take a clean bowl and add the dried chili peppers to the bowl in a ratio of 1:4 to the oil.
2. Heat the oil in a pan, add the dried chili peppers and peppercorns to fry them until fragrant, and pour them on top of the crushed chili peppers.
3. Add 1/2 of the previous chili pepper, cook the sesame seeds, mix well, and make red oil.
4. Put the duck breast in cold water, blanch it and prick some small holes with a fork.
5. Take another pot, pour in the water that has not been soaked in the duck breast, bring to a boil, add peppercorns, star anise, cloves, cinnamon, ginger, dried chili peppers, cooking wine, pickled peppers, pickled pepper water, salt, sugar, bring to a boil again.
6. Put the duck meat in the brine, bring to a boil, reduce the heat to marinate for 30 minutes, turn off the heat, simmer for another 30 minutes, remove the duck meat and slice it.
7. Finely chop the garlic, pour in the soy sauce that has not been minced garlic, add the red oil, stir well, drizzle over the duck and sprinkle a little coriander.
Chicken thighs in red oil
Ingredients: 2 chicken thighs, white sesame seeds, oil, salt, soy sauce, vinegar, 1 green onion, 1 piece of ginger, 1 star anise, 1 pinch of peppercorns, dried chili peppers, 1 tbsp cooking wine, 2 grams of sugar, 2 spoons of paprika, 1 spoon of peppercorn powder
1. Rinse the chicken thighs and marinate for a while with an appropriate amount of salt on the surface.
2. Pour water into the casserole dish without crossing the surface of the chicken thighs, add the shallots and ginger slices to remove the fish, add the appropriate amount of salt, 1 tbsp cooking wine, bring to a boil on high heat, turn to medium heat for 10 minutes, and continue to simmer for 10 minutes to start the pot.
3. Remove the chicken thighs, put them in cold water while hot, then remove the bones and chop them into pieces.
4. Heat half a bowl of oil in a frying pan, add chopped dried chili peppers and peppercorns, add two slices of ginger and chopped green onion, keep the heat low, and remove the shallots and peppers.
5. In a bowl, add 2 tablespoons of paprika, 1 tablespoon of peppercorns and cooked sesame seeds, 1 star anise and a pinch of salt, pour in the hot oil that has just been boiled.
6. Drizzle with soy sauce, a little vinegar, a little sugar and chicken powder plus 2 tablespoons of freshly made red oil and drizzle over the chicken thighs.
Red oil cumin mixed with eggplant
Ingredients: 2 long eggplant, 1 chili pepper, 15 grams of carrots, 15 grams of onions, 4 cloves of garlic, 2 coriander, 2 spoonfuls of chili oil, 3 grams of salt, 4 grams of sugar, 2 grams of chicken powder, sesame oil, 2 grams of cumin
1. Wash and remove the eggplant, cut into small strips and mix a layer of starch evenly on top of the eggplant strips.
2. Fry the starchy eggplant strips in a pan until golden brown.
3. Cut carrots into strips, onion shreds, peppercorns, garlic, coriander into large pieces, and add 2 tablespoons of chili oil, sugar, salt, chicken powder, sesame oil, cumin, and mix well.
Red oil belly silk
Ingredients: 1/2 pork belly, 30 g enoki mushrooms, 1/2 green onion, 5 slices of ginger, 2 tbsp rice wine, 4 tbsp salt, 1 tsp chicken essence, 20 g chili noodles, oil
1. Cut the pork belly, rub the surface and interior repeatedly with flour, cut off the white oil, wash the pork belly with water, rub the surface and interior repeatedly with salt, and rinse.
2. Put the pork belly in the pot, add water to a boil and pour it out, wash the pork belly with cold water, and scrape off the inner white film with a knife.
3. After boiling pork belly with water, add wine, onion ginger and salt, press in a pressure cooker for 8 minutes, take out and put it in a basin, press with a heavy object for more than 2 hours until cool, cut into strips.
4. Blanch the mushrooms in boiling water, drain, place in a basin with belly silk and sprinkle chicken essence.
5. Heat the oil to 80% and turn off the heat, pour in the chili noodles while it is hot, and after a while, use a strainer to filter out the red oil and drizzle on the belly.
Three silks of red oil
Ingredients: Kelp (fresh) 400 g, shredded cabbage 100 g, red pepper shredded 50 g, vinegar, soy sauce, salt, monosodium glutamate, chili oil, sesame oil
1. Wash and cut the kelp into thin strips, blanch in a pot of boiling water, add 1 spoonful of vinegar when blanching.
2. Soak shredded cabbage and red pepper in cool water for 10 minutes.
3. Mix vinegar, soy sauce, salt, monosodium glutamate, chili oil and sesame oil according to your taste.
4. Drain the shredded kelp, shredded cabbage and shredded red pepper, put on a plate and mix well with spices.
Red oil cold mixed with peeled eggs
Ingredients: 2 peeled eggs, 1 green pepper, 1/2 garlic, 5 dried red peppers, white sesame seeds, spicy peanut rice
1. Put the peanuts into a plastic bag and crush them a little through the bag with a rolling pin or glass bottle; cut the eggs into pieces and stack them on a plate and sprinkle them with crushed peanuts.
2. Cut the green pepper into small pieces and mince the garlic.
3. Pour some oil into the pot, add white sesame seeds, crush the dried chili peppers, heat over low heat until the pepper aroma is emitted, turn off the heat, add the minced garlic and green peppers, add a little salt, and use the remaining temperature to simmer the green peppers.
4. Pour chili peppers with oil into the peeled egg.
Stir-fry spicy chicken
material:
Chicken, chili pepper, peppercorns, ginger slices, soy sauce, salt, sugar, oil
1. Marinate the chicken slightly with salt and cooking wine (I bought chicken thighs and used four).
2. Pour twice as much oil in the pan as usual, fry the peppers and peppercorns over low heat until they change color, then remove them for later. (If you like spicy friends, you can put more peppers and peppercorns.) Because I only have this little pepper at home, I put it less! ）。
3. Heat the remaining oil in the pan, add the chicken nuggets and ginger slices and fry them (there must be enough oil at this time) and then fish out, and the remaining oil is poured out.
4. Heat the oil in the pan, add the fried chicken nuggets and peppers, add a small amount of soy sauce, salt, sugar and stir-fry evenly.
5. Out of the pot and plate.