How to cook spicy griddle chicken with delicious recipes in Sichuan cuisine
Ingredients: half tender chicken.
Accessories: soybean sprouts 200g, shallots 10g, garlic 8 petals, ginger 20g, dried red peppers 20, star anise 2, pepper 10g, and fried white sesame 10g.
Pickled chicken material: 1/4 teaspoons of salt, 1/4 eggs.
Seasoning: 2 tbsp light soy sauce, oyster sauce 1 tbsp, sugar 1 tsp, chicken essence 1 2 tsp, cooking wine 1 tsp, hot water 1 tsp, black pepper 1 tsp, balsamic vinegar/kloc.
Exercise:
1. Wash the chicken, cut the chives into long sections, chop the garlic and ginger into paste, and cut off the roots of the soybean sprouts.
2. Cut the dried red pepper into sections;
3. Add salt to diced chicken and marinate 1/4 eggs for 30 minutes;
4. Put the soy sauce, oyster sauce, sugar, chicken essence, cooking wine and water into a bowl and mix well for later use;
5, the wok is hot, add a little oil, add cold oil to the chicken pieces, and stir fry over medium heat;
6. Stir-fry slowly until the chicken nuggets shrink and the grease inside is forced out;
7. Heat the pot, pour the oil into the pot again, add pepper, star anise, ginger and garlic, scallion, and stir-fry the dried red pepper with low fire to make it fragrant;
8. Pour chicken pieces, seasoning and black pepper, stir-fry over high fire, add chives and balsamic vinegar, and stir-fry until the water is completely drained;
9. Heat the griddle on the fire, add a little oil, add bean sprouts and salt, and stir fry on low heat until the bean sprouts are broken;
10, pour the chicken pieces into the dry pot, sprinkle with white sesame seeds, and eat while heating on the dry pot.
Braised pork slices in brown sauce
Material: pork belly 82 Liang
Accessories: green garlic, pepper, aniseed, onion, ginger, Pixian watercress, Yongchuan lobster sauce, sweet noodle sauce, rice wine, sugar, soy sauce and raw oil.
Exercise:
1, prepare all important ingredients;
2, pork belly cold water pot, put onion ginger, a little pepper, two aniseed, dried pepper to boil and pour out;
3, cut large pieces, don't cut too thick, don't be tasteless;
4. Cut watercress and lobster sauce finely, wash green garlic and cut it into spikes for later use;
5, sit in the pot and stir fry the meat slices;
6. After cooking for three or four minutes, stir-fry the watercress and lobster sauce with warm oil, and then stir-fry the sweet noodle sauce, rice wine and soy sauce twice.
7. Put the meat slices and beans together and simmer, and put a spoonful of sugar;
8. Add green garlic and stir fry a few times.
Sichuan cuisine delicious recipe: hot and sour fried crab.
Materials: 2 hairy crabs
Accessories: 3 pickled peppers, 1 garlic cloves, 1 ginger, 1 chives, 2g salt, 5g soy sauce, 5g oyster sauce, 3g aged vinegar, 3g white sugar, 2g white pepper, proper amount of dried starch and 30g oil.
Exercise:
1, wash hairy crabs, add salt and white pepper and marinate for 5 minutes;
2. Chop garlic cloves, Jiang Mo, shallots and pickled peppers to make sauce, and make sauce with soy sauce, oyster sauce and aged vinegar;
3, evenly coating dry starch on the surface of the pickled hairy crabs;
4. Pour the oil into the pot, heat it, fry the hairy crabs stained with dry powder in the pot until they change color, and take them out for later use;
5. Leave the oil in the pot and stir-fry the sauce to make it fragrant;
6. Put the hairy crabs into the pot and mix them with the sauce evenly;
7. Pour in the prepared sauce and stir fry quickly.
Spicy beer duck
Ingredients: Muscovy duck 400g.
Accessories: one fresh green and red pepper, 30g ginger, 1 garlic, 15g dried red pepper, two star anises, 1 teaspoon pepper, 1 teaspoon cinnamon, 1 teaspoon salt, 1 tablespoon soy sauce, 300ml beer.
Exercise:
1, heat a little oil in the pot, add pepper and stir-fry until fragrant, and take out pepper;
2. Add ginger, garlic, dried red pepper, star anise and cinnamon and fry for 1 min;
3. Add duck pieces and continue to cook;
4, until the duck pieces are obviously reduced and the oil is squeezed out;
5. Pour in 1/4 teaspoons of salt and 300ml 1 tablespoon of beer. After the fire boils, turn to low heat, cover the pot and stew;
6. When the amount of water is 1/3, open the lid and continue to simmer, and the smell of wine will disperse;
7. When the juice is completely dried, add the green and red pepper pieces and stir-fry until it is off.
A delicious way of Sichuan cuisine: spicy and beautiful feet.
Material: pig's front hoof 1000g.
Accessories: 1/3 small bowl of cooking wine, 50g rock sugar, half bowl of light soy sauce.
Material A: 1 root green onion (cut into sections), 5 slices of ginger and 4 slices of garlic (sliced).
Material B: Zanthoxylum bungeanum, Fructus Tsaoko, Cortex Cinnamomi Japonici, Flos Caryophylli, Fructus Foeniculi, Radix Glycyrrhizae, Cortex Cinnamomi Japonici, and Fructus Crataegi.
Material C: Zanthoxylum bungeanum, dried red pepper and fried white sesame.
Exercise:
1. Wash pig's feet and chop them into small pieces. Boil warm water in the pot, add pig's trotters and cook for about ten minutes;
2. Take out the trotters, rinse them with cold water, and drain them for later use;
3. Heat two spoonfuls of oil in the pot, stir-fry the trotters on low heat, and stir-fry slowly until the skin is slightly yellow;
4. Put a spoonful of oil in the pot, add 1 onion, 5 slices of ginger, 4 cloves of garlic, pepper, tsaoko, fragrant leaves, clove, fennel, licorice, cinnamon and dried hawthorn into the cold oil, and stir-fry with low fire until fragrant.
5. Take another pot, put spices and pig's trotters into the pot, and add cooking wine, soy sauce and water;
6. Continue to cook for 15 minutes after the fire is boiled, and turn to low heat to cook until the soup is thick and only half is left;
7. Put a tablespoon of oil in the pot. After heating, add 50 grams of rock sugar, stir-fry to get a sugar color. Add a spoonful of water halfway;
8. Stir-fry until the sugar color is thick and deep;
9. Add the pickled trotters and stir-fry until all are evenly coated with sugar;
10, pour half of the marinade, collect the juice over high fire, and turn over;
1 1, stir-fry until the marinade is completely dried, and take it out for later use;
12, cold oil in the pot, add pepper and dried red pepper until fragrant;
13, pour the juicy trotters into the pot. Add a tablespoon of water, stir-fry until the water is dry, and sprinkle with white sesame seeds.
Spicy poached fish fillet
Ingredients: grass carp 1.
Accessories: soybean sprouts, coriander, mushrooms.
Marinated fish fillet materials: cooking wine, salt, pepper, egg white, corn starch.
Five sesame oil materials: 2 pieces of star anise, 2 pieces of cinnamon 1 block, 2 pieces of fragrant leaves, 2 grams of fennel, 2 grams of kaempferia kaempferia, 20 grams of pepper 10, and a proper amount of oil.
Other seasonings: onion/ginger/garlic, 2 tablespoons Pixian bean paste, fresh soy sauce 1 tablespoon, a little salt, sugar 1 tablespoon, and pepper/dried pepper.
Exercise:
1. Slice the fish, add salt, pepper, yellow wine, egg white and corn starch, and beat for 10 minute.
2. Prepare five parts of sesame oil, pour the oil into the pot, add five parts of sesame oil material, heat with low fire, stir fry, and take out the seasoning;
3. Leave a little sesame oil in the pot, pour in onion, ginger, garlic and spicy bean paste, stir fry, add spices, yellow wine and soy sauce, stir well, rush into boiling water to boil, add a little salt, pepper and sugar, adjust the taste and cook for a while, and take out the spices;
4. Blanch celery and mushrooms with the prepared spicy soup, remove them and spread them at the bottom of the pot;
5. After boiling again, put the marinated fish slices in, cook for about one or two minutes until the fish slices turn white, and then turn off the fire;
6. Put the fish fillets and soup together in the pot and serve them with side dishes;
7. Pour a part of five sesame oil from another pot into the pot, add pepper and dried pepper segments, stir-fry until the color of pepper changes slightly, then turn off the heat, and then pour hot oil on the fish fillets.
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