1
Sour and spicy belly
After the water is spread wide and cleaned, after the slices are sliced, put into a pot of boiling water and remove it for use.
Heat the shallot oil in the net pot, first sauté the shallots, ginger and dried chili peppers, add the broth, add the belly, add salt and chicken powder to taste, burn until the flavor is thin, stir-fry in red oil, serve on a plate and serve with the cooked green cabbage hearts.
2
Spicy and sour black chicken rolls
Use a heavy object to flatten the chicken with pure black bones, and then slice into large thin slices and set aside. Cut the fresh bamboo shoots into strips, put a water in the pot and put them in the soup pot, simmer into the flavor and set aside.
Wrap the bamboo shoots into rolls with chicken slices, and after making them one by one, steam them in the cage for two or three minutes.
Heat the chicken fat in the pot, stir-fry the minced green onion, wild pepper and minced ginger, mix the soup with salt, kimchi water, monosodium glutamate and chicken juice to adjust the taste, use wet corn starch to hook the second-rate mustard, and then pour it on the steamed chicken rolls.
3
Sour and spicy fish head
Because Guizhou Tongren is close to Hunan, the dishes here are more or less influenced by Hunan cuisine, such as this sour and spicy fish head, which is cooked on the basis of Hunan chopped pepper fish head and cooked with Qiancai seasoning.
Clean the silver carp head, cut it in half, add ginger and shallots, salt, pepper and cooking wine and marinate for 20 minutes, then take it out and place it on a large disc.
Put the wok on the high heat, first put a little vegetable oil on the heat, stir-fry the rotten pepper, garlic rice and ginger rice, add the appropriate amount of fresh soup to the boil, add salt, monosodium glutamate, chicken essence, sugar, soy sauce and aged vinegar, and scoop the fish on the plate. Next, put the fish head in the steaming cabinet and steam for 10 minutes until cooked, take it out and sprinkle it with green onions, and place the cooked noodles on one side of the plate.
Wash the wok and heat it, heat it with red oil, sesame oil and vegetable oil, then pour it on the head of the fish on the plate and simmer the incense.
4
Sour and spicy squid flowers
Ingredients: 200 grams of fresh squid 30 grams of sour radish grains 20 grams of garlic grains 10 grams of millet spicy rings 5 grams of ginger rice, 5 grams of garlic rice, beautiful fresh soy sauce, soy sauce, fresh sauce, a poinsettia of fresh soy sauce, aged vinegar, sesame oil, salad oil each appropriate amount
Method:
1. Clean the fresh squid, cut the cross knife and cut it into small pieces, put it into a pot of boiling water, fish it out and drain it and set aside.
2. Put salad oil in the pot to heat, put in ginger rice, garlic rice, millet spicy ring, sour radish grains and garlic grains first stir-fry fragrant, under the squid flower stir-fry at the same time, add spicy fresh sauce, beautiful fresh soy sauce, soy sauce, fresh sauce, a fresh soy sauce and aged vinegar to adjust the taste, and finally pour a little sesame oil out of the pot plate.
5
Spicy and sour chicken
1. Chop the cleaned chicken into small pieces, add salt and cooking wine to the pot. Cut the sour radish and lettuce into small pieces, cut the pickled pepper into horse ears, and cut the wild mountain pepper into knots.
2. Heat the vegetable oil in the net pot, pour out the oil after the chicken nuggets are oiled. Leave the oil in the pot, first put the flower pepper, ginger, pickled pepper, sour radish pieces and wild mountain pepper and stir-fry, then add watercress and stir-fry slightly, pour in the chicken nuggets, fry until the oil is fragrant, cook the cooking wine and mix with water to bring to a boil. Pour the lettuce into the pot, heat over medium heat until the chicken nuggets are cooked and flavorful, add the shallots and add sugar, monosodium glutamate and mountain pepper oil, and sprinkle the coriander festival on the plate.
6
Sour moringa fungus
Flavor type: sour and spicy
In the hands of Sichuan chefs, the methods of preparing sour and spicy flavors are different, and the sour and spicy sauce introduced here is more suitable for mixing vegetarian dishes such as fungus.
Ingredients: 200 g of wood ear fungus
Seasoning: Homemade chutney water 80 ml Minced garlic 5 g Millet pepper ring 8 g Shallot knot 5 g Millet pepper oil a little
1. Add the chutney to the pot, add the minced garlic, millet pepper ring, shallot knots and millet pepper oil and mix well to make a sour and spicy sauce.
2. After soaking the fungus in water, put it into a cool basin, mix well with the mixed sauce, and then you can plate it.
illustrate:
Operation method of homemade chili sauce water: take 120 grams of millet pepper, 80 grams of garlic, 50 grams of ginger, 1/2 onion, 20 grams of coriander, 60 ml of light soy sauce, 80 ml of Meiji umami juice, 100 ml of fresh soy sauce, 50 ml of spicy fresh sauce, 100 ml of balsamic vinegar, 60 ml of Boryeong vinegar, 100 ml of aged vinegar, 10 g of salt, 20 g of monosodium glutamate, 20 g of chicken essence and 10 grams of powdered sugar, take the pot together and stir well, then pour into the blender and crush, and finally filter out the residue with a colander to get the sour and spicy juice water.
7
Spicy and sour hoof flowers
Ingredients: 3 net pig's trotters 150 grams of potato noodles Ginger slices, minced ginger, green onion knots, millet peppercorns, green onions, salt, cooking wine, soy sauce, spicy fresh sauce, balsamic vinegar, fresh soup each appropriate amount
1. Put the pig's trotters into a pot of boiling water and rinse them, then add the pot with an appropriate amount of water, add ginger slices, green onions and cooking wine to simmer softly.
2. Put the potato noodles into a pot of boiling water, fish out the bottom of the nest plate, and scoop in the stewed pig's trotters.
3. Mix the fresh soup into the pot, add millet peppercorns, ginger, salt, soy sauce, spicy fresh sauce, balsamic vinegar to make a sour and spicy sauce, pour it in the nest plate and sprinkle with green onions.
8
Sour and spicy sea cucumber
Ingredients: 1 high-pressure live sea cucumber (about 100 grams) Sichuan fine amaranth powder 30 grams Crispy soybeans 10 grams coriander minced 2 grams of squeezed vegetables 2 grams of ginger slices, green onion, red millet peppercorns, ginger rice, green onion, salt, sugar, soy sauce, balsamic vinegar, fresh chili sauce, pepper oil, red oil, oyster sauce, fresh soup each appropriate amount
1. Take Sichuan fine amaranth powder and soak it in cold water, then go down to the pot of boiling water to cook, fish it out and put it on the bottom of the plate. High-pressure live sea cucumber is cleaned and set aside. Add salt, minced red millet pepper, ginger rice, balsamic vinegar, sugar, soy sauce, fresh chili sauce, peppercorn oil and red oil and set aside.
2. Add fresh soup to the pot, add salt, oyster sauce, ginger slices and green onion, when the sea cucumber is simmered to taste, fish on the amaranth flour on the plate, pour the sour and spicy sauce and sprinkle with green onion, crispy soybeans, chopped coriander and squeezed vegetables.
9
Sour spicy eel silk
Fresh shiitake mushrooms are washed and cut into thin wires, then patted well dried fine starch, and then fried in a 40% hot oil pan until crispy, then fished out and drained, that is, vegetarian eel silk.
Leave the bottom oil in the pot to heat, add ginger shreds to fry incense, add enoki mushrooms, vegetarian eel silk and crystal powder, mix in homemade vegetarian broth and boil, add salt, vegetarian fresh, vegetarian oyster sauce, sesame oil, pepper oil and pepper to cook into the taste, add a little aged vinegar and red oil after potting, and then cook.
10
Spicy and sour pheasant chicken
Sour and spicy chicken is a local dish in Dazhou, which is made by stir-frying the native chicken with pickled radish and pickled pepper, and adding wood ginger oil to enhance the flavor when the pot is ready. This dish is based on the sour and spicy chicken and stir-fried with wild mushrooms.
First clean the chicken and cut it into pieces. Wash the wild mushrooms, cut them into slices, put them in a pot of boiling water with garlic and salt, and pour out the drain.
Put the vegetable oil in the net pot to heat, first sauté the ginger slices and chicken nuggets until the water vapor will dry, then add the pickled chili festival, watercress sauce, peppercorns, ginger, garlic, cooking wine together to fry the incense, mix in the appropriate amount of water, boil and then put salt, MSG seasoning, burn until the chicken nuggets are soft and cooked, add wild mushrooms, fry with the juice, and finally drizzle a little wood ginger oil, start the pot and plate, sprinkle with green onions.
.