<b>Sour and spicy pig hands </b>
Ingredients: 2 pig front hooves
Accessories: 2 green line peppers, 1 red line pepper, 15 pickled mountain peppers, 5 green onion slices, 5 ginger slices, 5 garlic cloves, 10 grams of crushed peanuts, appropriate amount of coriander segments, 1000 grams of water
Seasoning: 2 star anise, 10 peppercorns, 30 grams of 6 ° white vinegar, 10 grams of monosodium glutamate, 15 grams of Hainan yellow pepper paste, 25 grams of sugar, 20 grams of jiale brand sour and spicy fresh sauce, 15 grams of spicy fresh sauce, 5 grams of dark soy sauce, 10 grams of salt, 30 grams of red oil
method:
1, cut the pig's trotters from the middle with a knife, blanch the water in boiling water and wash them, put them into a pressure cooker, pour in water, add salt, MSG 5 grams, soy sauce, add star anise, peppercorns, green onion slices and ginger slices. Cover the lid, light the fire, sound for about 20 minutes, turn off the heat and simmer for five minutes, pull out the cap and open the lid, and let the pig's trotters cool.
2: Break down the pig's trotters into pieces and put them in a pot for use, cut the green and red pepper into rings and set aside.
3: Put the yellow pepper paste, wild pepper and garlic cloves into a saucer and break them into a sauce.
4: Spoon on the fire (medium-low heat), pour in the red oil, add the yellow pepper sauce mountain pepper juice, add the white vinegar, sugar, sour and spicy fresh sauce, spicy fresh sauce, add 50 grams of water, boil and add MSG, pour out and let cool.
5: Pour the cold sour sauce into the hands of the pig and soak it. (When starting the dish, fish out the pig's hand, pour in the soup, put on the peanuts, green and red pepper rings, sprinkle with coriander)
Remarks:
The chutney can be made more at one time, and when it is cold, put it in a bucket and seal it in the refrigerator to store. Pig hands can also be done more at a time, into the box plastic wrap sealed into the refrigerator storage. When serving, pour the chutney on the hands of the pig.
<b> Spicy and sour lotus tablets</b>
Raw materials: lotus root 1.5 kg
Accessories: 2 chives, 5 garlic cloves, 10 grams of dried chili peppers, 2 green peppers, 1 red pepper
Seasoning: 4 g salt, 30 g white vinegar, 25 g sugar, 50 g salad oil
method:
1: Wash, peel and cut into thin slices. 2: Wash the slices of lotus root 2 times and soak in clean water, add a little salt (to prevent blackening). 3: Cut the chives and garlic cloves into small pieces, and cut the green and red pepper into rings.
4: Boil water in a pot, after the water boils, add the lotus slices to blanch and rinse and drain.
5: Put the lotus slices into the basin, add salt, white vinegar and sugar, mix well and put them on the plate.
6: Sprinkle minced garlic, chopped chives, red pepper segments, green and red pepper rings on the lotus slices, and then boil the oil and pour on the lotus slices.
<b> Sour and spicy kelp shreds </b>
Ingredients: 1 kg of fresh kelp shreds, 20 g of chili oil, 15 g of garlic foam
Seasoning: 30 g white vinegar, 5 g rattan pepper oil, 4 g salt, 3 g monosodium glutamate
1: After soaking the kelp silk in water, blanch it in boiling water, remove it and drain it.
2: Put the kelp shreds into the basin, add chili oil, rattan pepper oil, salt, monosodium glutamate, white vinegar, sugar, garlic foam and mix well and put on the plate.
<b> Sour and spicy chicken loin </b>
Ingredients: 400 grams of chicken loin, 20 grams of minced garlic, 18 grams of white onion, 5 grams of green onion, 4 grams of ginger slices.
Seasoning a ingredient: (salt 3 g, monosodium glutamate 4 g, cooking wine 5 g, pepper powder 2 g)
Seasoning b ingredients: (400 grams of aged vinegar, 100 grams of Meiji umami sauce, 50 grams of spicy fresh sauce and rice vinegar, 50 grams of red oil, 20 grams of sugar, 15 grams of monosodium glutamate, 500 grams of chicken broth, 5 grams of cooking wine, 3 grams of pepper, 2 grams of salt, 120 grams of minced garlic, 150 grams of white onion).
1: Thaw the chicken loin, rinse it with fine running water, control the moisture, add ingredient a and marinate for half an hour, blanch in a pot of boiling water, and soak in white brine for 3 hours.
2. When cooking, fish out the chicken loin, put it in a glass, pour in the sour and spicy sauce made of ingredient B, and serve it.
<b>Small dish of radish rolls </b>
Ingredients: fruit radish, chili noodles, vinegar, green onion
1, take the fruit radish, half cut into silver needles, half into large thin slices, wrap the radish slices with radish slices, put in the ice basin and chill for 10 minutes;
2: Drain the water and put it on the plate. 3. Accompany a spicy and sour saucer of chili noodles, vinegar and green onion for guests to dip.
<b>Sour and spicy appetizing double crisp </b>
Ingredients: 1 bitter melon, 2 yellow throats, 3 hairy belly
Accessories: 2 chives, 1 piece of ginger, 2 coriander, 1/2 onion, 10 wild peppers, 5-8 garlic cloves, 5-10 millet peppers
Seasoning: 25 grams of fresh soy sauce, 15 grams of soybean soy sauce, 30 grams of aged vinegar, 2 grams of salt, 4 grams of monosodium glutamate
Method:
1: Wash and cut the millet pepper into rings, put it in a bowl, add soy sauce, aged vinegar, salt, and MSG to make a sauce.
2: Cut the bitter melon in half, dig out the inner gourd, cut it into slices with a diagonal knife, and then marinate in homemade sauce for two hours.
3: Take the root of the parsley, cut the shallots and ginger into sections, cut the onion into small pieces, chop the garlic cloves, and chop the wild pepper into pieces and set aside.
4, put the beef yellow throat and hair belly separately, put into the pot of boiling water to cook, fish out the rinse and drain the water and put it into the basin, add bitter melon slices, coriander root, onion slices, shallot segments, ginger segments, garlic rice, wild mountain pepper crushed, and then add salt to mix well, pour in the sauce.
<b> Sour moringa fungus </b>
Ingredients: 1 pair of fungus, 20 grams of millet pepper, 10 grams of chopped green onion
Seasoning: 4 g salt, 3 g chicken powder, 5 g sugar, 5 g light soy sauce, 3 g vinegar, 5 g sesame oil
1. After soaking the fungus in water, wash it, blanch it in a pot of boiling water, rinse and drain, and finely cut the millet pepper.
2. Put the fungus in a basin, add salt, chicken powder, sugar, soy sauce, vinegar, sesame oil, millet pepper and green onion and mix well.
<b> Spicy and sour goose intestines</b>
Ingredients: goose intestines 300 g
Accessories: 2 red peppers, 2 green onions, sweet potato flour
Seasoning: 5 grams of garlic, 15 grams of vinegar, 5 grams of chili oil, 2 grams of salt, 2 grams of chicken essence, 3 grams of sesame oil
1: Wash the goose intestines, cut into small pieces, peel the garlic, mince, wash and cut into sections.
2: Heat the pot, pour water, add a little cooking oil, salt, green onion, after the water boils, put down the goose intestines to blanch, fish out the rinse and drain the water, put it into a bowl.
3: Mix in salt, chicken essence, sesame oil, chili oil, minced garlic and Boryeong vinegar, and plate with sweet potato flour.
<b> Sour and spicy abalone slices </b>
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Ingredients: 200 g of abalone larvae
Accessories: 200 g of Chinese cabbage
Seasoning: 50 grams of chili sauce, 10 grams of chicken juice, 30 grams of mixing sauce, 5 grams of sesame oil
1. Clean and cut the cabbage into sections, drain and rinse and put the water into the basin, use the Jinba sour and spicy sauce, and mix well with the sauce.
2: Slice the abalone, put it into a pot, rinse and drain, put it in a basin, and soak it in the sauce with chili sauce, chicken juice and sauce for 20 minutes.
3: Finally, put the abalone fillets on the mixed cabbage and drizzle the sesame oil in an appropriate amount.