raw material:
100g of sauerkraut sauce, 550g of fish head (net), 45g of garlic, 70g of dried, 100g of beer, 100g of water, 20g of green and red peppercorns, 6g of green onion, 10g of spicy fresh sauce
make:
Raw material pretreatment:
Change the fish head to the knife and add the washed blood water to set aside, the dried shallots to the knife for later, the sauerkraut sauce to the spicy fresh sauce, 20 grams of water and mix well.
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Cooking process:
Heat a casserole dish with a little oil for fatty meat, garlic, salt? Stir-fry the fish head slightly, then spread the sauce evenly on the fish head, add water and beer and bring to a boil for 3 minutes and then cover and bake for 2 minutes.
Meals:
Serve on high heat and sprinkle green and red peppercorns and green onions.
Remarks: The use ratio is: Sauce: water = 1: 2
Old tofu, big bones, butter old chicken
seasoning:
Chicken powder, soybean oil, green onion, ginger, star anise, salt, chicken juice
1. Chop the big bones and flush the old chicken.
2. Break the old tofu by hand and put it in a pressure cooker over the water.
3. Put the big bones and old chicken in the water and put them into the pressure cooker.
4. Add the broth to the frying pan with soybean oil, star anise, green onion and ginger, for example, into the pressure cooker for 20 minutes.
5. Serve well, coriander and green onion and small ingredients together.
Method:
1. Chop the green peppercorns, fresh peppercorns and ginger together, add salt, monosodium glutamate, chicken powder, sugar and vegetable oil to a bowl and set aside.
2. Slaughter the grass carp to clean, chop the fish head and fish bones into pieces, and the fish meat is sliced into pieces, and put into the pot with salt, monosodium glutamate, cooking wine, green onion and ginger, corn starch, etc. to marinate and set aside.
3. Put lard and chicken fat in the pot and heat it, first stir-fry ginger, shredded radish, minced wild pepper and green pepper sauce, mix fresh soup and put in the fish head and fish bones to boil, add chicken essence, a little pepper hemp chicken juice and jiale spicy fresh sauce, see the fish head cooked and fish out, put it in a container with cooked bean sprouts, set aside.
4. After the fish fillets are cooked in the original soup pot, pour the soup together into the container, sprinkle with green pepper rings and green onions, pour hot oil and serve.
This dish is a combination of Panxi's specialty oil-bottomed meat and the salt cabbage that Sichuan people like to eat, and is stir-fried in the method of returning the pot meat. The finished dish is exceptionally fresh and fragrant, especially suitable for cooking.
1. After the meat is fried in a frying pan, it is fished out and left to dry and cut into thin slices. In addition, the salt cabbage that has been soaked in water and squeezed dry is also fried in a frying pan.
2. Leave the bottom oil in the pot, fry the meat slices under the oil until the oil comes out, then add salt cabbage and garlic seedlings to fry together, and then put the MSG to adjust the taste, you can put out the pot and plate.
Pork loin 150 grams, two wattle green peppers 150 grams, millet spicy 5 grams, fresh cowpeas 100 grams.
Meiji fresh 15 grams, Boryeong vinegar 3 grams, chicken powder 3 grams, monosodium glutamate 3 grams, 1 poinsettia fresh soy sauce 5 grams, rapeseed oil 50 grams, garlic cloves 5 pieces.
method:
1. Rinse the pork loin, peel off the outer layer of film, cut everything into two from the middle, and remove the white waist;
2. Change the treated pork loin into a cross flower knife, and then cut a long strip of 7 cm long and 1 cm wide to wash away the blood;
3. Put in boiling water and blanch for 2 minutes, at this time the pork loin is cooked, fish out and set aside;
4. Wash green pepper and millet spicy, cut into thin circles, wash fresh cowpeas, cut into 7 cm long sections for later;
5. Put cooking oil into the pot, cook until it is 50% hot, put the cowpea segment and fry it, put it out in a bowl to make the bottom, and then put the blanched pork loin on it;
6. Peel off the skin of the garlic cloves, crush them with the back of a knife, take a small bowl and pack well, add green pepper, millet hot ring, add spices and mix well into the waist flower.
This dish adds minced leeks on the basis of the sour soup fat beef, so the finished dish has a hint of leeks on top of the sour and spicy taste.
1. Heat the salad oil in the pot, stir-fry the yellow pepper sauce, wild mountain pepper, sauerkraut chopped, ginger rice, garlic rice, etc. first, and then mix it into the fresh soup to cook the flavor, beat off the residue and add salt, monosodium glutamate, chicken powder, sour and spicy fresh sauce and other good taste.
2. Cook the fat beef slices with good syrup into the sour soup pot until they are just cooked, put them in a dish of mushrooms that have been cooked, sprinkle in the minced leeks, and garnish with some green onions and red pepper shreds.
This dish borrows the traditional method of cooking boiled meat slices, but the main ingredient is the plum ginseng slices that are good for the hair.
1. Put a little oil in the pot, first stir-fry Pixian watercress, ginger rice, garlic rice, etc., mix in fresh soup to cook out the flavor, and then swell and cut into slices of plum ginseng slightly boiled, during which salt, monosodium glutamate and other good taste, etc. after the wet starch is thinned, out of the pot in the pad with fried vegetables in the dish.
2. After arranging the plum ginseng slices neatly with chopsticks, sprinkle with your hands and rub the chopped peppers and green onions, and finally pour hot oil to stir the incense.
Ingredients:
200 grams of fresh chicken gizzard slices, 1 bag of potato flour, 100 grams of seafood mushrooms
Accessories:
Pickled red pepper, dried green pepper, green onion, garlic, ginger, celery, millet spicy, onion, two wattle peppers, etc
steps:
1. Heat the pot under the rapeseed oil to refine the incense, seafood mushrooms after pulling the oil and then fishing up for later, under the small ingredients ginger, green onion, garlic, onion, celery, millet spicy, two thorn peppers, a little bean paste stir-fried after the aroma add water, boil out the flavor after beating the slag, add chicken essence MSG, a little pepper hemp chicken juice, spicy fresh sauce seasoning and spare!
2. Potato flour, seafood mushrooms after oiling are boiled in a sauce with a good flavor, add fresh chicken gizzard slices and cook into the flavor, hook thick, add pepper oil and plate!
3. Heat the oil in the pot, drizzle the dried green peppercorns and pickled peppers on the surface of the dish after the festival, and sprinkle some green onions to garnish!
Homemade dried sauerkraut:
Wash the mustard greens, dry them in the sun, steam them layer by layer in a steamer basket for 8 minutes, take them out and spread them on the grate to dry, then put them into the steaming box to steam soft, so repeat three times, and the dried sauerkraut can be placed in a cool place to seal and store.
Production Process:
1. Wash the pig's feet, spray with a spray gun for 5 minutes until the epidermis is black and charred, soak in water for 20 minutes, scrape the stubble with a knife, rinse it, change the knife into a block, blanch it in boiling water, drain it, fry it in 50% hot oil until the epidermis bubbles up, remove the drainage oil and set aside.
2. After a bit of cold water, drain the eight beans, add 70% hot oil and fry until fragrant, drain and set aside.
3. Homemade dried sauerkraut into the water to soak hair, fish out the squeezed water, chopped; another pot to heat through, under the lard slide the pot, put in the sauerkraut crushed, add salt, millet pepper crushed stir-fry until fragrant.
4. Net the pot to sear, add 500 grams of dihe oil (lard and rapeseed oil are mixed in the ratio of 7:3) and cook to 50% heat, under the millet pepper ring 200 grams, minced garlic 100 grams of stir-frying, under the lapa bean 150 grams, Liuyang tempeh 100 grams of incense, put in the fried pork knuckles 5000 grams of stir-fry evenly, under the fried sauerkraut crushed 1000 grams, into the dragon brand soy sauce 100 grams, Meiji umami juice 70 grams, oyster sauce, salt, monosodium glutamate, Lee Kum Kee steamed fish sauce 50 grams each stir-fry evenly, cook 30 grams of white vinegar, Pour into the fish soup (the height is based on the raw materials), pour into the pressure cooker after boiling on high heat, press for 25 minutes after steaming, take the pressed pig's trotters (with soup with ingredients) 1000 grams into the container, garnish with 5 grams of green onions and serve.
Production key:
1. Waxing beans can make the taste drier and more fragrant after a little oil.
2. It is best to use the front hoof of the pig, the meat is lean and the bones are small.
3. The longer the pig's foot is pressed, the more the fermented aroma of dried sauerkraut can be integrated into the pig's foot, and the better the taste.
35g chicken juice, 10g of diced 2-green peppercorn oil, 400g of beef tongue, 100g of fresh green peppercorn oil, 20g of dried green peppercorn oil, 100g of green edifera, 50g of beauty pepper, 50g of coriander, 50g of celery, 30g of ginger, 30g of garlic, 50g of millet spicy, 100g of chanterelle, 500g of broth, 4g of baking soda
Raw material pretreatment:
1. Ginger garlic is now placed. Celery, coriander, millet spicy, green and red pepper, cut into segments and set aside
2. Add chicken fat to the pot under the cut vegetables, in the next such as fresh green pepper oil, stir-fry on high heat until the vegetables are fragrant and pour into the broth, put a little chicken essence after the water boils, monosodium glutamate, chicken juice to put the umami taste, boil for 5 minutes after you can filter out the residue, the bottom soup for later.
3. Cut the beef tongue into 0.5 mm slices with a slicer and put it in the basin, adding 1 percent of the edible baking soda soaking water for later.
Cooking process:
1. Cook your favorite side dishes in the cutlery and set aside.
2. Fish out the beef tongue and shoot a little corn starch over the water 3 Pour the boiled bottom soup into the pot and add the beef tongue, add the pepper and hemp chicken juice, boil and add the green pepper oil to get out of the pot.
1. Stir-fry the green and red pepper rings with oil and pour on the beef tongue to serve.