Crucian carp with small peppers
Ingredients: crucian carp, chopped coriander, ginger garlic rice, green and red millet pepper minced, pickled cowpea, minced onion, 1 poinsettia soy sauce, mei ji fresh, pepper oil, sesame oil, chicken essence, monosodium glutamate, salt, sugar, balsamic vinegar.
1. Handle the crucian carp cleanly and chop a cross flower knife or a slash knife.
2. Add ginger shallots and cooking wine to cook or steam.
3. Sauce: Add all the above spices to the bowl and stir well.
4. Drizzle over the fish.
Pepper hemp pork liver
Ingredients: Cooked pork liver, shredded shallots, red pepper rings, celery segments, onions, chili oil, cooking wine, dry starch, pepper sauce (cold and fresh soup, soy sauce mix well, add salt, MONOS glutamate to make a salty umami flavor, add finely chopped peppercorns and green onion leaves, and finally add sesame oil to mix well).
1. Cooked pork liver slices, add an appropriate amount of cooking wine, dry starch mix well, marinate for 10 minutes, peel and wash the onion, cut into pieces;
2. Start the pot to burn the oil, add the red pepper ring to fry the incense, spray in the cooking wine, then add the pork liver slices, onion pieces, celery sections and stir-fry slightly, pour in the pepper and sesame juice, cooking wine to make the flavor, stir-fry evenly, drizzle with chili oil, sprinkle with green onion strips.
Crispy crucian carp
1. Handle the crucian carp cleanly, heat the vegetable oil in a frying pan, add the crucian carp, fry until golden brown and fish out, control the oil.
2. Lay a bamboo mat in the pot, spread the sauce melon shredded, sauce ginger shredded, green onion shredded, red pepper shreds on the bamboo mat, and then put in crucian carp, put the minced pepper on the fish, pour soy sauce, cooking wine, vinegar, sugar, an appropriate amount of water, after boiling on high heat, turn the heat down until the crucian carp is crispy, turn off the heat, let it cool and then out of the pot, drizzle with sesame oil.
Tofu crucian carp
Ingredients: fresh crucian carp, rapeseed oil, tofu, Pixian watercress, red pepper powder, pepper powder, peppercorns, ginger, garlic, garlic seedlings, monosodium glutamate, salt, cooking wine, water bean powder to taste.
1. Crucian carp scaled and washed, three knives on both sides of the fish body, smeared with a little salt and set aside; Pixian watercress with a knife; old ginger washed and cut into nail slices; garlic cut into small pieces; garlic seedlings washed and cut into segments.
2. Cut the tofu into 6 cm long, 3 cm wide and 1 cm thick cubes, cook in boiling water for 5 minutes, move to a low heat and set aside.
3. Heat the oil in a wok until it is 60% hot, and fry the crucian carp on both sides.
4. Wash the oil in a wok and burn until 50% hot, xia pi county watercress, ginger slices, garlic slices, peppercorns, red pepper powder, stir-fry the red oil aroma, mix the soup and then add fish, tofu, cooking wine, monosodium glutamate, garlic seedlings with the taste.
5. Use chopsticks to clip the fish out and put it in a large nest dish, put the water bean flour in the pot, then drizzle the tofu on the fish noodles, sprinkle with pepper powder and serve.
Crispy pepper bullfrog
Ingredients: bullfrog, spicy crisp, green and red two thorn strips, spicy sauce, dried chili pepper, peppercorns, ginger, green onions, garlic, chicken essence, monosodium glutamate, pepper, cooking wine, pepper oil, sesame oil, cooked sesame seeds, salad oil.
1. Treat the bullfrog clean, chop the pieces, add ginger, green onion, cooking wine, pepper, cooking wine yard flavor.
2. Heat the oil at 30% heat, stir-fry ginger and green onion, add dried chili peppers, peppercorns, and stir-fry with spicy sauce.
3. Spicy crispy under the accessories, under the main ingredient bullfrog, green and red two thorns.
4. Add chicken essence, monosodium glutamate, pepper oil, sesame oil, sprinkle with cooked white sesame seeds and stir-fry well.
Garlic grilled catfish
Ingredients: catfish, garlic, green shoots, shiitake mushrooms, bean paste, pickled chili festival, ginger garlic flakes, pepper, cooking wine, water bean powder, sesame oil.
1. Fish knife work to process the shape of the strip.
2. Add ginger shallots, pepper and cooking wine to marinate, add the whole egg paste and mix well.
3. Lubricating oil (4-5) into oil temperature break generation type.
4. Heat the oil in a hot pot, watercress sauce, pickled chili festival, ginger and garlic slices, then add catfish strips, garlic, green shoots, shiitake mushrooms and stir-fry, mix in the appropriate amount of fresh soup.
5. Mix in the basic flavor, hook in the sauce, collect the soup, and plate it.
Pepper King Eel
Ingredients: Earthen eel boneless, cucumber, dried chili pepper, peppercorns, spicy sauce, bean paste, pepper, cooking wine, sugar, pepper oil, sesame oil, salt, monosodium glutamate, salad oil, bean flour.
1. Cut the eel into 5 cm segments.
2. Add ginger shallots, salt, cooking wine, pepper to marinate and add soy flour to sizing.
3. Heat the oil pan to 50% or 60%, then fry the eel until golden brown until cooked.
4. Leave the bottom oil in the pot, add ginger and garlic, dried chili pepper, peppercorns, spicy sauce, bean paste and stir-fry the red oil.
5. Stir-fry the eel and cucumber strips, add sugar, salt, monosodium glutamate and sesame oil and stir-fry until taste, then put on the pan and plate.
Pepper beef grains
Ingredients: pickled cowpeas, green and red two thorn strips, ginger and garlic slices, pepper, cooking wine, eggs, pickled wild peppercorns, pepper oil, sesame oil, water bean powder, corn starch, salad oil, spring onion marbles, spicy fresh sauce.
1. Cut the beef into granules, add cooking wine, salt, monosodium glutamate, green onion and ginger to marinate, add egg liquid, corn starch and sizing.
2. The beef grains are simmered in a pot of oil at 30% or 40% oil temperature. Drain the oil.