Stir-fried black chicken with green peppers
raw material:
350 grams of black chicken, 150 grams of small green pepper knots, 25 grams of pickled ginger grains, and 25 grams of dried green peppercorns.
Marinade:
50 grams of ginger, 50 grams of green onion, 30 grams of onion, 2 grams of salt, 15 grams of coriander stalks, 25 ml of rattan pepper oil, 3 ml of meiji fresh.
seasoning:
5 ml of spicy fresh sauce, 3 g of chicken powder, 500 ml of rapeseed oil.
make:
1: Cut the black chicken into small pieces, add the marinade to marinate, then pick the marinade, fry it in a frying pan until it is slightly dry, and drain the oil.
2, put the rapeseed oil in the net pot to heat, under the soaking ginger grains, dried green peppercorns stir-fry fragrant, pour in the small green pepper festival, black chicken nuggets and stir-fry well, during which spicy fresh sauce, chicken powder and other good taste, from the pot to plate can be served.
<h1>Apricot abalone mushrooms mixed with ear shreds</h1>
200 grams of pig's ear, 150 grams of apricot abalone mushrooms.
Millet pepper, garlic paste, green onion oil, spicy fresh sauce, a poinsettia of fresh soy sauce, brine, chicken essence, salad oil, green onion and green onion.
1. Burn the pork ear to clean the hair, put it in the brine pot and cook it, then fish it out and cut it into thin strips. The apricot abalone mushrooms are torn into chopstick-thick silk by hand, and when they are fried in the frying pan until golden brown, they are fished out and set aside.
2. Mix the chopped ear shreds and apricot abalone mushrooms into a pot, add minced millet pepper, a poinsettia of fresh soy sauce, spicy fresh sauce, garlic paste, chicken essence, a small amount of brine, drizzle with green onion oil, and sprinkle green onion on a plate.
Stir in duck paws with roasted pepper
150 grams of boneless duck palms, 150 grams of peeled eggs, 100 grams of roasted peppers, a little ginger, green onion knots, celery, carrots, spices, minced garlic, and minced millet pepper.
Peppercorn noodles, chicken essence, monosodium glutamate, copied soy sauce, spicy fresh sauce, balsamic vinegar, rattan pepper oil, lettuce oil each appropriate amount.
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1. After the duck palms have been initially processed and cleaned, put them into a white brine pot with ginger pieces, green onion knots, celery, carrots, spices, etc., and fish them out to change the knife. Peel the eggs and change them to small pieces and set aside.
2. Put the duck palm, roasted pepper and peeled egg pieces into the mixing pot, add the appropriate amount of minced garlic, millet peppercorns, peppercorn noodles, chicken essence and monosodium glutamate, pour in the appropriate amount of copied soy sauce, spicy fresh sauce, balsamic vinegar, rattan pepper oil and lettuce oil, mix well and put on the plate.
Copy soy sauce:
Pour 1 bowl of water into the pot, pour 1.6 liters of Donggu soy sauce, 0.5 liters of Tao Da soy sauce, add rock sugar, add the appropriate amount of chopped onion, two wattle peppers, ginger slices, big red peppers, big green peppers, guanghong crushed, garlic sprouts, celery, coriander, add fragrant leaves, star anise, cinnamon, mountain chestnut and other spices, as well as dried sea peppers, peppercorns, etc., add chicken essence and monosodium glutamate, turn the heat to low heat, simmer until the soup is thicker, turn off the heat to remove the residue to get.