Fire small intestine

Raw materials:

400 grams of pork sausage, bamboo shoots 50 grams of celery 50 grams of small green onion 50 grams of pickled pepper 50 grams of pickled pepper 30 grams of salt, green onion, garlic, ginger, chicken broth, monosodium glutamate (MSG), cooking wine, pepper, salad oil, pickled pepper oil, water starch, each moderate amount of< /p>

Preparation:

1, pork sausage washed, add ginger, green onion, water, pressure cooker pressure for 15 minutes, take out and cut into 3 centimeters of section. Shredded bamboo shoots boiled, to be used.

2, will be vermicelli section, bamboo shoots, celery section of oil, under the ginger, garlic, pickled pepper stir-fried, seasoned salt, chicken essence, monosodium glutamate, cooking wine, pepper, pickled pepper, stir-fried after the thickening of the water starch, dripping pickled pepper oil, garnished with scallion sections can be.

Crispy Bones for Rice

Reason for Sale:

This is a very simple Hunan-style stir-fry, the process of cooking with garlic shoots and pickled yellow bell peppers seasoning, play a very good role in the aroma.

Preparation:

50 grams of salad oil in the pan, burned to seventy percent of the heat into the bubble yellow pepper 10 grams of pepper rings 20 grams of incense, into the garlic shoots 50 grams of segments, stir-frying half a minute on medium heat, and then into the A material (salt, monosodium glutamate 3 grams) and three fat bags of crispy bone (with salty flavor) 300 grams, turn over on high heat, out of the pan on the plate.

Small fried rabbit

Ingredients:

Diced rabbit, red pepper rings, celery section, coriander section, canola oil, salt, soy sauce, monosodium glutamate (MSG), cornstarch, cooking wine, onion-ginger juice, pepper noodles, sesame oil.

Preparation:

Diced rabbit with soy sauce, salt, monosodium glutamate, cornstarch, cooking wine, green onion and ginger juice marinade for 10 minutes; pot into the canola oil is hot, under the diced rabbit stir-fried, add red pepper rings, celery segment, parsley segment stir-fry, add salt, soy sauce, pepper, sesame oil, monosodium glutamate seasoning, stir-fry can be.

Chiu Chow Fine Stir Fry King

Main Ingredients: 100 grams of garlic moss, 100 grams of dried scallions, 100 grams of pork, celery stalks 80 grams

Seasoning:

Garlic 5 grams, 3 grams of dried chili, 5 grams of dark soy sauce. Gold Orchid Oil Paste 20 grams, 750 grams of salad oil

Method:

1, blanch the pork into boiling water, then cook over low heat for 15 minutes to seven mature, cool and cut into 0.2 cm thick, 3 cm square slices. The garlic clover, dried herbs and celery stalks are cut into 4-centimeter-long segments that are as thick as the garlic clover.

2, the dried spices, pork into the 70% heat of the oil on low heat fried 1 minute to the color.

3, leave 10 grams of oil in the bottom of the pan, under the garlic clover, celery stalks, garlic, dried chili peppers stir-fry over high heat, and then add dark soy sauce, coloring of the dried spices, pork, and Jinlan oil paste over high heat and stir-fry evenly.

Fire Blast Belly Head

Main ingredients: 400 grams of pork belly head.

Side dishes: 50 grams of hydroponic orchid slices, 30 grams of hydroponic mushrooms, 20 grams of fungus.

Seasonings: 50 grams of lard, 3 grams of refined salt, 15 grams of cooking wine, 30 grams of soybean flour, 10 grams of ginger, 10 grams of garlic, 15 grams of green onions, 10 grams of pickled chili peppers, 2 grams of pepper, 1 gram of monosodium glutamate, 35 grams of fresh soup.

Production:

1, belly head washed to remove all the oil tendons, graver cross knife, cut into side length of about 2 cm diamond-shaped block;

2, orchid slices, mushroom slices into slices;

3, fine salt, monosodium glutamate, pepper, water bean powder, fresh broth into the gravy;

4, frying pan on a high flame, under the lard burn about 200 °, belly head with refined salt, cooking wine, soybean flour mix, into the pan stir fry, loose seeds after the flower, quickly under the orchid slices, mushrooms, fungus, ginger, onion, garlic. Pickled chili peppers stir fry, cook the gravy, upside down and pan can be.

Tips:

1, pork belly - also known as pig stomach. For the pig family animal pig's stomach. Pork belly contains protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron, etc., has the effect of replenishment of deficiency, spleen and stomach;

2, fire belly head for the traditional Sichuan cuisine among the dishes, set of traditional features of the Sichuan cuisine, small frying small fried into the name of the color and shape of the beautiful, tight juice and bright oil, the texture of the crispy and tender, salty and slightly spicy.

Fire Duck Intestine

Raw materials:

Duck intestines 300 grams, 300 grams of green bijie chili pepper, 50 grams of pickled peppercorns, 50 grams of pickled ginger, 20 grams of scallion, 20 grams of dried green peppercorns.

Seasoning:

120 ml of cooking wine, 20 ml of sesame oil, 80 ml of salad oil, Szechuan salt, monosodium glutamate each moderate.

Preparation:

1, the fresh duck intestines scraped and cleaned, cut into 15-centimeter-long segments; green two thorns of chili peppers are cut into 0.5-centimeter short section.

2, to the frying pan pour half a pot of water to boil, into the duck intestine quickly boil water and fish out, drain and spare.

3, the net pot back on the fire, pour salad oil burned to 50 percent hot, first under the pickled pepper, pickled ginger and dry green peppercorns burst incense, add duck intestines, green two thorns chili pepper section and green onion section stir-fry, during which the seasoning salt, monosodium glutamate, cooking wine, sesame oil, etc., stir-fry well out of the pot plate into dishes.

Key:

1, duck intestines should be used on the day of the fresh duck intestines, so as to ensure that the dishes taste crispy, fresh, because of alkaline hair of the duck intestines into the pot after stir-frying, shrinkage is more obvious, the dishes are also a lack of fresh flavor.

2, duck intestines with a layer of oil on the surface, must be clean, otherwise it will affect the crispiness of the dish.

3, duck intestines after boiling water shrinkage, so when dealing with a little longer to cut.

4, duck intestines boil pot, the fire must be fierce, the water should be wide to do, if the fire is small water, then boil out of the duck intestines into the pot is not uniformly heated, will affect the crispiness of the dish.

5, in the stir-fry, the first under the chili pepper, pepper, pepper, to wait for a few fried before putting the duck intestines, which is conducive to the absorption of pepper flavor, two thorny chili pepper hot flavor, as well as pepper, pickle, pickle ginger, lactic acid flavor.

Jumping Zan Hot Chicken

Main Ingredients: Ground Chicken

Side Ingredients: Sliced Ginger, Sliced Garlic, Sliced Onion, Sliced Asahi Pepper, Peppercorns, Diced Lotus Roots, Peppercorns, Vermicelli, Crunchy Peanuts

Seasonings: Fen Wine, Salt, Soy Sauce, Sugar

2. To the net pot of vegetable oil is hot, first under the Chao Tian Pepper section and pepper chili, and then the chicken diced into the pot stir-fried to the raw, and then add diced lotus root and green pepper, stir-fried while adding salt, soy sauce, sugar and monosodium glutamate, stir-fried will be mounted on the "bird's nest" with the fan fried, sprinkled with crispy peanuts and a little embellishment, can be served. The first thing you need to do is to make sure that you have a good idea of what you're doing.

Characteristics:

This dish is made by stir-frying, the chicken is crispy, spicy and fragrant.

Fire Blasted Waist Flower

Ingredients:

A pair of pork loin, lettuce 50 grams, 20 grams of fungus, 15 grams of cabbage, 3 grams of salt, 10 grams of green onions, 10 grams of pickled peppers, 2.5 grams of ginger, 5 grams of garlic, 1 gram of pepper, 5 grams of soy sauce, soybean paste 25 grams of cooking wine 5 grams of cooking wine. 25 grams, 5 grams of cooking wine, 25 grams of fresh soup, 100 grams of mixed oil, 2 grams of monosodium glutamate

The production process:

1, ginger, garlic cut into nail slices of about 1 millimeter thick; green onions, pickled peppers, cut into the "horse ear" shape; lettuce cut into 4 centimeters long, 7 millimeters thick Chopstick strips; pork loin fascia, cut open to remove the waist, wash, first diagonally across the 3 mm wide pattern, and then across the pattern straight across 3 knives 1 broken into a phoenix-tail shape.

2, cashew flower into a bowl, add salt, cooking wine, water soybean meal mix; another bowl will be soy sauce, pepper, monosodium glutamate, water soybean meal, fresh broth, adjusted into a nourishing sauce.

3, frying pan on a high flame, put the oil burned to 7 oil temperature, into the cashew block quickly fried seeds, and then put pickled chili, ginger, garlic, green onions, lettuce strips, fungus, vegetables, fried into the flavor; cooking into the sauce, upside down a few times, start the pan can be mounted on a plate.

Taste: savory

Characteristics: cashew flower form beautiful, tender and crispy texture, savory flavor.

Tips: pork waist diagonally across the depth of the waist thickness of 1/2, horizontal straight across the waist depth of 2/3, cut the waist flower 3 knives 1 break, about 6.6 cm long, 6 mm thick; cooking before the code flavor, zi juice should be dry and sparse moderately. Want fire high oil temperature, fast cooking, auxiliary materials should be less.

Analysis:

Legend has it that this dish by the famous anti-Japanese general Zhang Xueliang likes to eat "warm mixing cashew flowers" evolved from the Sichuan chef from the mixing system into a hot stir-fry, the effect of its rapid cooking to make its taste and texture are unique, which consists of pork cashews sliced into two pieces, remove the oil skin and cashews. The pork loin is sliced flat into two pieces, remove the oil skin and loin stench, graze diagonally with a backward knife, then graze straightly into the shape of three knives and a broken eyebrow, salt, wet starch code flavor sizing. Wash the cucumber, remove the pith and cut into strips. Mix salt, sugar, monosodium glutamate (MSG), soy sauce, vinegar, cooking wine, wet starch and fresh broth into the sauce. Then put the pot of oil to cook, put the cashews fried scattered, add ginger, garlic, green onions, pickled red pepper, cucumber strips stir-fried, cooking juice juice, start the pot to plate and become, because of the use of the rapid fire short frying cooking techniques, so the name.

Small Stir-Fried Pork

Ingredients:

Five-paneled pork, bell peppers, red bell peppers, oyster sauce, salt, light soy sauce, vegetable oil, salt, light soy sauce, sugar, chicken broth, tempeh

Directions:

1. Use a knife to cut the pork into large thin slices of about 3 millimeters; put the pork into a bowl and add the oyster sauce, salt, and soy sauce in the marinade.

2. Scratch the marinade with your hands and leave to marinate for 10 minutes; remove the tip of the bell pepper, split it down the middle and remove the pistil and seeds.

3. Cut the bell pepper into strips, red bell peppers are also treated in the same way, cut into strips; garlic, ginger chopped, edamame with water to wash once drained water spare.

4. frying pan heat, put the vegetable oil 1/2 tbsp, cold oil into the meat slices with a small fire stir fry; stir fry until the meat slices out of the oil, and slightly rolled up, fish up the meat slices standby.

5. Add edamame, ginger, and garlic to the remaining oil in the pan and sauté over low heat until fragrant; add green and red bell peppers, 1/8 tsp salt, and sauté over medium heat until the peppers are tender.

6. Pour in the pre-fried pork slices, add soy sauce, sugar, and chicken broth to taste; stir-fry for about 30 seconds more to flavor the dish.

Stir-fried dried gourd

Ingredients: 300 grams of dried gourd, 100 grams of selected pork, 30 grams of green and red pepper strips.

Seasonings: refined salt, Donggu Yipin fresh soy sauce 10 grams each, 8 grams of oyster sauce, monosodium glutamate, chicken powder, green onions, ginger, garlic 5 grams each, 800 grams of salad oil (about 50 grams consumed).

Production:

1, dried gourd into the boiling water blanching 30 seconds, water control and fish out.

2, the pot of oil is hot, into the onion, ginger, garlic sautéed, put the pork stir-fry until light brown, under the oyster sauce, Donggu Yipin fresh soy sauce stir-fry flavor, and then under the dried gourd, green and red pepper strips, and finally into the rest of the seasoning seasoning, stir-fry evenly, plate can be.

Small fried pork skin

Method:

1, the brine cooked pork skin cut into strips; red beauty pepper cut into circles; garlic cloves cut into a piece, are to be used.

2, the pot into the spice oil is hot, into the ginger rice, garlic rice, black soybean grain and red beauty pepper circle fried incense, and then into the marinated pork skin strips stir-fry, during the seasoning salt, soy sauce, soy sauce, chicken essence and monosodium glutamate, into the garlic fry pieces fried off the life of the pan into a plate.

Features:

Pork skin is usually used to make jelly, or brined and dipped in chili noodle flavor plate. Here, the marinated pork skin is stir-fried like stir-fried pork, which is soft and spicy with a strong black bean flavor.

Stir-Fried Yellow Beef

Main Ingredients: Yellow Beef (Beef Tenderloin, or Cucumber Strips) 300 grams

Supplementary Ingredients: 150 grams of green bell peppers, 150 grams of red bell peppers, 2 cloves of garlic (about 10 grams)

Seasoning: 2 tablespoons soy sauce (30 ml), 1 teaspoon cornstarch (about 5 grams), 1/2 teaspoon baking soda (about 3 grams), 2 teaspoons oyster sauce (10 ml), salt to taste, a pinch of chicken broth, oil

Methods:

1: Pick the sinews of the beef and slice the yellow beef as thin as possible. If you find it difficult to cut, you can put the beef into the freezer until it is just hard, which makes it easier to slice. Then mix with 1 teaspoon cornstarch, 1 tablespoon (15ml) soy sauce, 1 teaspoon baking soda, and 1 tablespoon oil and marinate for 15 minutes.

2. Slice green and red bell peppers into thin rings, and peel and mince garlic.

3. Heat a wok to medium high heat and add more oil than you would use for stir-frying (about 50 grams), then stir-fry the sliced beef and brown it. p>

4, leave 2 tablespoons of oil in the pan, put in the minced garlic and sauté, put in the green and red pepper rings and sauté;

5, put the beef into the stir-fry together, put in the soy sauce, oyster sauce, chicken broth and moderate salt and stir-fry well can be.