Raw materials:

Xinxiang15 500g green pepper.

Seasoning:

Ling Bing brand refined salt 15g, lotus gourmet powder 3g, cooked lard 65g, garlic 20g, old Liuyang douchi 4g, Haitian straw mushroom soy sauce 5g.

manufacture

1. Wash green peppers, remove pedicels and slice garlic;

2. Heat the pot, add salt to the green pepper, knead for 5-6 minutes until the epidermis falls off, and then take it out of the pot after softening;

3. Heat the cooked lard in the pot, stir-fry the fermented soybean and garlic, stir-fry the ground green pepper with low fire, add 15g water, add monosodium glutamate and soy sauce to taste, and stir-fry until it tastes delicious.

Remarks:

A new green pepper variety, Xinxiang 15, is green and dull, with a length of 15- 18 cm, uniform size, thin skin and tender flesh, and not spicy. It is required to be free of insects, rotten and fresh when entering the dish.

Boiled fish mutton xian

Main ingredients:

Material a (mutton and offal 300g), yellow river carp 1kg.

Seasoning:

Material B (50 grams of pickled radish, 50 grams of pickled vegetables and 50 grams of pickled ginger)

Material c (salt 2g, pepper 1g, cooking wine 5g, raw flour 10g).

Material d (20g of onion, 20g of millet pepper and 20g of yellow pepper)

Sheep oil 100g, coriander segment 20g, blending oil 50g and homemade mutton soup 50g.

Making:

1. The Yellow River carp is slaughtered and cleaned, separated from the flesh and blood, the fish bones are chopped, the fish is sliced, and the fish is marinated with C material.

2. Heat the mutton oil in the pot, add the material B to stir fry, then add the material A to stir fry, pour the mutton soup into the fire to boil, add the fish fillets and turn to low heat for 3 minutes, then add the fish fillets and cook for 2 minutes.

3. Heat the blended oil in a clean pot, stir-fry the D material, pour it on the fish soup, and add the parsley section.

Homemade mutton soup:

Clean sheep's head 1 .5kg, leg and spine of sheep1kg, intestine and tripe of sheep 500g, ginger150g, onion100g, pepper 20g, and water 25kg. Bring to a boil with high fire and cook for 2 hours on medium fire until the soup color. Take out mutton and mutton offal and cut them into pieces.