Raw materials: 400 grams of chicken thigh bone ginger 5 grams of garlic 10 grams of dried chili pepper 80 grams of pepper 10 grams of refined salt, cooking wine, monosodium glutamate, chicken essence, sugar, pepper oil, red oil, wet cornstarch, salad oil, each appropriate amount Aluminum foil 1 sheet of solid alcohol appropriate amount of

Measurement:

1. chicken thigh bone meat chopped into 2 cm square pieces, the pot, adding Add salt, cooking wine, wet flour and mix well.

2. The net pot on the fire, injected into the salad oil is hot, down into the chicken slip cooked, pour out the oil. Pot to stay in the bottom of the oil, into the ginger, garlic, dried chili pepper, pepper stir-fry aroma, into the chicken pieces, seasoned salt, chicken essence, monosodium glutamate, dripping pepper oil, red oil, upside down to stir-fry well, from the pot into the aluminum foil.

3. Lift up the corners of the aluminum foil and pinch it into a bag and put it into a round plate, surrounded by solid alcohol cut into small pieces, and when it is on the table, the waiter will light the alcohol, and when the alcohol is burned out, the foil can be opened to taste the dishes.

Features: This dish has the same flavor as general spicy chicken, but the texture is very different, and the chicken is especially soft and tender. When the dish is served, the blue flame will first heat the aluminum foil, and when the foil is opened, the red chili peppers come into view, and you will feel warmed up before the dish is eaten.

Flame crucian carp

Raw materials: crucian carp 2 (about 400 grams) ginger 10 grams scallion 20 grams coriander stalks 15 grams ginger rice, garlic rice, scallion, salt, cooking wine, pepper, chicken powder, monosodium glutamate, sugar, chili pepper, pepper, cumin powder, soup, red oil, salad oil, each appropriate amount of aluminum foil paper 1 solid alcohol appropriate amount.

Method:

1. Carp slaughtered clean, in the fish on both sides of each graver several knives, the pot, into the ginger, scallion, coriander stalks, salt, cooking wine, pepper, mix well, marinate for 30 minutes, pick out carp, sopping up the water.

2. pot on the fire, injected into the salad oil burned to seventy percent of the heat, down into the crucian carp fried to the appearance of crispy hard, fish out of the oil.

3. pot to stay in the bottom of the oil, into the ginger rice, garlic rice popping incense, mixed with a little broth, seasoned salt, chicken powder, monosodium glutamate, sugar, and then under the crucian carp slightly burned to the juice will be dry, sprinkled with chili pepper, pepper, cumin powder, dripping into the red oil, push the uniformity of the crucian carp will be put in the foil, and finally poured into the pot of flavor, sprinkle with chopped green onion, folded foil into a packet shape, put into the strip plate, put the right amount of Solid alcohol is ignited, until the fire is extinguished, you can open the aluminum foil to taste the carp.

Features: crucian carp spicy and fragrant, cumin flavor, on the table with solid alcohol heating, quite a live barbecue flavor.