一品馋嘴鱼
<h1 class="pgc-h-arrow-right">主料：</h1>
Grass carp is about 1000 grams per tail and 100 grams of alkaline surface.
ingredient:
50 grams of onion, 10 grams of large red pepper, 20 grams of ginger, 10 grams of garlic rice, 50 grams of yellow lantern sauce, 50 grams of wild mountain pepper, celery, 50 grams of spring onion.
seasoning:
Ingredient A (20 g steamed fish sauce, 20 g GangShun umami sauce, 5 g GangShun chicken essence, 20 g light soy sauce, 5 g monosodium glutamate)
Ingredient B (sake, white vinegar)
Pepper 5 g.
make:
1: Cook the alkali noodles until 8 mature, rinse and cool.
2, the fish slaughtered, along the head and tail of the knife to bleed, smelting, in the back of the word flower knife for backup.
3: Bring water to a boil in the pot (it is advisable to soak completely), add Ingredient B, soak the fish until 8 mature, fish out and put it in the hanging pot, and put the noodles in.
4: Add ingredient A to a boil, then pour the fish into the hanging pot.
5: Pour the sauce on the fish, sprinkle onion rice, red pepper rice, pepper, drizzle hot oil, sprinkle green onion. （喜欢口味重点的也可以淋点山胡椒油）
霸道牛肉
Ingredients: 350 g of beef tendons, 500 g of large red pepper.
5 grams of ginger, 8 grams of garlic seeds, 2 grams of garlic leaves.
Soybean oil 100 g, salt 3 g, soy sauce 1 g, beer 10 g, monosodium glutamate 2 g, chicken essence 2 g, cumin powder 2 g.
1: Put the whole piece of beef tendon into the brine for 1 hour, fish it out, cut it into 5 cm long and 4 cm wide slices.
2: Pour oil into a hot pan, magnify the red pepper and fry it, remove the tiger skin and tear it into strips.
3: Heat the pan with oil, put ginger slices, pat garlic seeds and sauté, stir-fry beef slices, add salt, monosodium glutamate, chicken essence, soy sauce, cumin powder to taste, pour beer and cook until flavored, spoon out and set aside.
4: Stir-fry another pot, add oil, magnify the red pepper and stir-fry, season, pour the previously fried beef into the stir-fry, and the garlic leaves can be out of the pot.
The essential:
The key point in the preparation of this dish is that the heat control of beef tendon brine is too bad, less tendons; less brine flavor is not entered, not enough flavor. Only by pinching the best time point can the best taste of beef tendon be brought into play.