Crispy Wrapped Peppers
Ingredients
200 grams of green pepper, 60 grams of minced pork, 15 grams of ginger, 10 grams of garlic, 10 grams of chopped green onion, minced 30g chili, 3g salt, 2g MSG, 1g chicken essence, 2g sugar, 5g oyster sauce, 1g pepper, 5g soy sauce, appropriate amount of crispy fried batter, 80g fresh soup, appropriate amount of wet starch.
Preparation method
1. Add minced pork, ginger, rice and chopped green onion and mix well. Add salt, sugar, oyster sauce, soy sauce, chicken essence and pepper and mix well. Add egg white and mix well. , set aside;
2. Remove the seeds from the green peppers, stuff them with meat fillings, coat them in a crispy batter, add 60% hot oil and deep-fry until the shells are set, golden and crispy, drain the oil and serve on a plate;
3. Leave the bottom oil in the pot and heat it up. Add the chili pepper, garlic and ginger and stir-fry until fragrant. Add fresh soup, sugar, monosodium glutamate, chicken essence and soy sauce until fragrant. Thicken and brighten the pot. Pour in On the plate, sprinkle
pork knuckles with green onions and peppers
Ingredients
600 grams of pork knuckles, 250 grams of two vitex peppers, 10 grams of ginger slices, 8 grams of ginger rice , 10 grams of garlic, 15 grams of green onion sections, 30 grams of chopped green onion, 30 grams of fresh pepper, 3 grams of salt, 2 grams of MSG, 2 grams of sugar, 5 grams of soy sauce, 8 grams of mature vinegar, 5 grams of spicy fresh dew, 10 grams of cooking wine, Appropriate amount of fresh soup.
Preparation method
1. Burn the remaining hair on the pig's hands and brown the skin, soak them in water, scrape them clean, cut them into small pieces, soak them in water to remove the blood, and wash them , put it into boiling water, add cooking wine and blanch, take out and rinse, add ginger slices, green onion sections and cooking wine into the steamer and steam for 3 hours, remove the ginger and green onion, put on a plate and set aside;
2. Roast the Erjingtiao peppers over charcoal fire until the surface is charred black and soft. Tear off the skin and pound into a mash bowl. Add salt, monosodium glutamate, sugar, soy sauce and fresh soup, mix well, pour it on the pig's hands, and put it into the cage again. Steam for 5 minutes, take it out, sprinkle with fresh pepper, chopped green onion, ginger, garlic, drizzle with spicy fresh dew, and pour in hot oil to make it fragrant.
5-inch golden potato balls
Ingredients
300 grams of crispy pork bones, 200 grams of local potatoes, 1 net skin, 20 grams of celery segments, spicy and crispy 80g, 20g chili sauce, 2g salt, 1g MSG, 1g pepper noodles, 2g cumin, 8g soy sauce, 5g brandy, 50g starch, 2g pepper oil.
Preparation method
1. Wash the pork bones, chop into small pieces, add brandy, salt, pepper noodles, soy sauce and starch to taste and set aside;
2. Peel the potatoes, steam them until they are cooked and soft, cool them and make them into mashed potatoes with your hands. Add salt and starch and mix well. Knead them into balls of the same size. Add 60% of the heat and fry until the surface is golden brown. Drain the oil. ;
3. Dip the crispy bones in oil and fry until crispy, drain the oil;
4. Leave a little base oil in the pot to heat, add spicy crispy bones, chili sauce, and cumin Stir-fry briefly, add crispy bones, potato balls, and celery segments, stir-fry, add salt and MSG to taste, drizzle with pepper oil, and serve on a plate.
Young ginger river fish
Ingredients
1 grass carp, 150 grams of young ginger slices, 150 grams of cucumber, 30 grams each of small green and red peppercorns, 30g fresh pepper, 100g fresh chili sauce, 1 egg, 500g fresh soup, 15g ginger and green onion water, 3g salt, 1g chicken essence, 2g chicken juice, 2g sugar, 2g pepper noodles, 15g cooking wine , 5 grams of sesame oil.
Preparation method
1. Slaughter and clean the grass carp, remove the fish meat, remove the spines, slice it into butterfly slices, add cooking wine, ginger and green onion water, salt, and wet starch to taste. Add egg white to slurry and set aside;
2. Wash the cucumber, cut into beef tongue slices, and put on a plate;
3. Heat the oil in a pot over high heat, and add Stir-fry ginger slices, fresh peppers, and fresh chili sauce until fragrant, add fresh soup and bring to a boil. Add salt, chicken essence, chicken juice, sugar, and pepper noodles and cook until the flavor is absorbed. Add fish fillets and cook until cooked, put on a plate, and sprinkle with green and red pepper. Peppercorns;
4. Put a little oil in the pot over high heat, add sesame oil, remove from the pot and pour it into the plate.
Sour eggplant slices
Ingredients
50 grams of lean pork, 200 grams of sour eggplant, 150 grams of sour pepper, 25 grams of garlic sprouts, 1 gram of salt, 1g MSG, 5g cooking wine, 8g wet starch.
Preparation method
1. Cut the lean pork into small slices, add salt, cooking wine, and wet starch to taste; cut the sour eggplant into small slices, steam the sour pepper in a pot, and wait
2. Place the pot on high heat, add oil and heat until it is 50% hot, add sour eggplant and meat slices and fry until cooked, drain the oil and set aside;
3. In the pot Heat a little oil, add the steamed sour chili and stir-fry until fragrant, add the sour eggplant, meat slices and garlic sprouts and stir-fry, add MSG to taste, remove from the pan and serve.
Fish crispy pork
Ingredients
250 grams of pork belly, 100 grams of bad pepper, 5 grams of ginger, 10 grams of garlic, 15 grams of chopped green onion, 30 grams of flour, 2 eggs, 4 grams of salt, 2 grams of MSG, 1 gram of chicken essence, 2 grams of Sichuan pepper powder, 1 gram of pepper, 6 grams of white sugar, 10 grams of mature vinegar, 3 grams of soy sauce, 10 grams of sweet wine juice, 100 starch grams, 15 grams of wet starch, 2 grams of sesame oil, appropriate amount of green onion and ginger water.
Preparation method
1. Peel the pork belly and cut into thick slices of 3 cm to 5 cm wide. Add onion and ginger water, salt, monosodium glutamate, chicken essence, pepper powder, sweetener Marinate in wine juice for 30 minutes;
2. Mix salt, monosodium glutamate, chicken essence, pepper, sugar, vinegar, soy sauce, fresh soup, and wet starch to make a lychee-flavored sauce, add chopped green onion, and set aside;
3. Mix eggs, starch, flour, salt, and water into a thin and moderately thick egg paste. Squeeze out the water from the marinated meat, evenly paste it, and fry it in 50% hot oil until it is set. , take out and cut into small pieces, heat the oil, fry again until golden and crispy, drain and set aside;
4. Leave the bottom oil in the pot and heat it up, add the chilli, ginger, and garlic and stir-fry until fragrant , add the fried crispy meat, cook in the sauce and mix well, drizzle with sesame oil, remove from the pot and serve on a plate.