Dry pot hand torn chicken
Ingredients: Scream 50 g, Peppercorn Oil 5 g, Sauce Chicken, 10 g Garlic, 15 g Ginger, 10 g Green Onion, 10 g Dried Chili Pepper, 10 g Cooking Wine, 1/2 Onion, 5 g Sugar, 3 g Pepper, 10 g Celery, 10 g Bean Paste.
Directions: Tear the chicken sauce into small pieces by hand and set aside on a plate. Peppers are removed from the head and seeds washed and cut into strips, onions and ginger are washed and cut into slices, celery is washed and cut into segments, and onions are washed and cut into strips.
Heat the oil and fry the ripped chicken for 2 minutes, then remove the oil and set aside. Leave the bottom oil in the pot, after the oil is hot, pour in the bean paste and stir-fry to bring out the aroma, pour in the dried chili peppers and stir-fry the red oil, pour in the onion, ginger and garlic and stir-fry to make the aroma.
Stir-fry the onion, celery and pepper in the pan for a while, add cooking wine, pepper oil and chicken and stir-fry evenly, add sugar and pepper and stir-fry evenly. Turn off heat and serve on a plate.
Spicy bunny
Ingredients: 1 piece of ginger, 1 spoon of salt, 4 cloves of garlic, 1 spoon of bean paste, 3 green peppers, 2 red peppers, 1/2 spoon of chicken essence, 500 grams of rabbit meat, 1 star anise, 5 dried chili peppers, 1/2 onion, 1 tbsp peppercorns, 1 piece of tangerine peel.
Directions: Wash and cut the green and red peppers into rings, wash and chop the onions into small pieces. Wash and cut the rabbit meat into cubes and set aside. Wash and cut ginger into slices, dried chili peppers wash and cut into sections for later.
Boil water in a pot, boil the rabbit and blanch the water for 2 minutes, rinse and control the water for later. Burn oil in a pan. Heat the oil and stir-fry the rabbit until the surface is golden brown and dry.
Add ginger slices, garlic, dried chili peppers, peppercorns, star anise, tangerine peel and stir-fry to bring out the aroma, pour in the bean paste and stir-fry the red oil, pour in the green and red pepper, onion and salt and stir-fry, add the chicken essence and stir-fry evenly, turn off the heat and put it on the plate to eat.
Dry sautéed bullfrog
Ingredients: 2 spoons of hot pot base, 1/2 spoon of white pepper, 1 handful of white sesame seeds, 1 spoon of salt, 1 spoon of oyster sauce, 1/2 garlic, 1 piece of ginger, 3 green onions, 3 oyster mushrooms, 3 bullfrogs, 1 piece of curd bamboo, 1 piece of russet, 1 stick of green shoots, 1 spoon of watercress sauce, and an appropriate amount of soy sauce.
Directions: Clean and wash the bullfrogs, cut them into pieces, add pepper and ginger juice and stir well, marinate and prepare. Wash and tear the oyster mushrooms into small flowers, cut the bamboo into sections, wash and cut into pieces, peel and wash the green shoots and cut them into strips for later.
Boil water in a pot, boil the water and add oyster mushrooms, russet white, green shoots and blanch the water for 1 minute, then remove the controlled water and set aside. Pour blanched water into the pot for 30 seconds, remove the controlled water and set aside.
Stir in a bowl with hot pot base, bean paste, oyster sauce, salt and sugar and set aside. Heat the oil in a pan, then pour in the bullfrog and stir-fry, turn off the heat and set aside.
Leave the bottom oil in the pot, after the oil is hot, pour in the onion, ginger and garlic and stir-fry to bring out the aroma, pour in the prepared sauce and stir-fry the aroma, pour in the blanched vegetables and stir-fry for 2 minutes, add the green onion, pepper and bullfrog and stir-fry evenly, turn off the heat and sprinkle the green onion and white sesame seeds to eat.
All pictures in this article are from the Internet If there is any infringement, please contact the author to delete