Practice one,

Sichuan River red pot yellow spicy ding

Materials

White spicy ding 500 grams (the scientific name of Pelteobagrus fulvidraco, that is, the gaffer fish, also known as the yellow yatou), Sichuan pickled pickled cabbage 100 grams, 30 grams of Sichuan pepper knots, 50 grams of garlic, 50 grams of fresh tomatoes, 30 grams of celery, 20 grams of green onions. The base configuration of 20 grams of soybean, pepper, pepper each 10, 10 grams of ginger, 15 peanut rice, 10 grams of rock sugar, 5 anise, 4 leaves, 20 grams of green onion oil, 1000 grams of broth, 10 grams of chicken essence, 10 grams of salad oil.

Practice

l, the yellow hot ding slaughter, tear off the gills and internal organs with water to wash and wait for use. Celery first chopped 3 cm long section, and then cut into thin strips. Tomato cut 0.2 cm thick slices, garlic cloves to be used, scallions cut into 5 cm long section.

2, the pot on the fire, add onion oil burned to seventy percent of the heat under the brown sugar stir-fried to reddish brown, under the bean petals, pepper, pepper, ginger, peanuts, stir-frying the flavor of the soup, chicken broth, simmering over medium heat into the soup color red, thick and fresh can be filtered residue to be used.

3, pot on the fire put a small amount of salad oil burned to 50 percent hot, will pickle, yellow spicy ding, celery stir-fry aroma, join the simmering red soup simmer for 8 minutes to taste, put into the Sichuan pepper section, the whole garlic, fresh tomatoes, scallions can be on the table with the fire.

Practice two, pickled pepper yellow spicy ding

Materials

Yellow spicy ding,, broth, pickled pepper, ginger, green onions, garlic

Practice

1, garlic sautéed in the pot, add pickled pepper stir fry for a few moments, add broth boil roll;

2, add yellow spicy ding, a variety of seasoning (according to their own tastes), small fire 3-5 minutes to burn.