Shredded vegetable meat
Raw materials:
Lean pork 150g, streaky pork with skin 100g, 4 peppers, 8 cloves of garlic, 6g of salt, 5ML of yellow wine (my cooking wine), 5ML of soy sauce and a proper amount of raw flour.
1, wash raw materials, slice pork belly and lean meat for later use. I didn't buy good pork belly, it was a little fat.
2. Add salt, chicken essence, yellow wine, soy sauce and raw powder to the lean slices and marinate for about 5 minutes;
3. Slice garlic for later use and cut pepper into strips for later use;
4. Put the oil in a cold pot. When the oil is heated to 60% heat, add the pork belly and stir fry constantly. At this time, some fat oil in the pork belly will be fried;
5. When the pork belly is fried to yellow, add chopped pepper and garlic and continue to stir fry. Many practices will serve pork belly, which is not needed here;
6. Add a little salt and continue to stir fry a few times;
7. Put the marinated lean slices into the pot and stir fry for a while.
Chili chicken with green pepper and red pepper:
Materials:
Four chicken legs, three green peppers, three red peppers, dried peppers 10 (the number of peppers can be increased or decreased according to their spiciness), garlic 10 petals, starch 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon, and sugar/kloc.
Exercise:
1. Chop the chicken leg into pieces of moderate size (choose a sharp chopping knife) and grab the chicken pieces evenly with starch and salt;
2. Wash the red and green peppers and cut them into sections obliquely, and cut the dried peppers into sections with scissors;
3. Chop garlic into minced garlic, rinse it with clear water and drain it for later use (the mucus of garlic washed with water will not stick to the pot, which is mostly used when a large number of minced garlic are fried);
4. When the pot is hot, pour in a proper amount of oil (not chicken nuggets). When the oil is 70% hot, add chicken nuggets, spread them out, fry the chicken nuggets until the surface is brown, and drain the oil for later use;
5, leave the bottom oil in the pot, add minced garlic and stir fry;
6. Add green and red peppers and dried peppers and stir fry;
7. Add the fried chicken pieces and stir fry;
8. Add soy sauce, cooking wine, sugar and salt and stir fry;
9. Add cooked sesame seeds and stir fry;
10, pour sesame oil into the pot.
Stir-fried shrimp:
Ingredients: 500g river shrimp.
Accessories: pepper 100g (red tip), green garlic 150g.
Seasoning: 5g of ginger, 80g of vegetable oil, 5g of salt, 0g of aged vinegar10g, 5g of Chili oil.
Production method:
1. Shrimp pruning;
2. Shred red pepper;
3. Slice garlic leaves;
4. Cut ginger into rice;
5. Fry the shrimps in the oil pan for later use;
6, put oil in the pot, stir fry ginger and rice;
7. Add salt to red pepper, cook mature vinegar, and add fried river shrimp;
8. Pour in the red oil and put the garlic leaves in the pot.
Smoked and fried pork belly:
Ingredients: Ingredients: 2 pieces of smoked pork belly, 100g, 2 pieces of green garlic (shallots) and 8 pieces of dried red pepper.
Seasoning: salt, corn oil, hot sauce, soy sauce, chicken essence.
Exercise:
1, smoked dry, blanched with boiling water 1 min, then cooled with cold water, and cut into pieces of about 2mm for later use;
2. Slice the pork belly, wash the green garlic and cut it into long sections, wash the dried Chili and dry it;
3. Put a proper amount of corn oil into the hot pot, fry the dried peppers for 30 seconds, then take them out, then pour the pork belly and stir fry;
4. Stir-fry until the edge of the pork belly turns yellow, pour in the dried pepper and stir-fry, add a spoonful of salt, a spoonful of hot sauce, a spoonful of soy sauce and a spoonful of chicken essence, and finally add green garlic and mix well to serve.
Xiangxi native chicken:
Main ingredients: chicken 1200g, auxiliary materials: carrot 20g, coriander 10g,
Seasoning: 5g of cinnamon, 5g of pepper, 3g of fennel, 20g of ginger, 20g of garlic10g (white skin), 20g of bean paste, 0g of pepper10g (dried red pepper), 2g of salt, 5g of monosodium glutamate, 50g of beer and 0g of soy sauce10g.
Production method:
1. Wash the chicken, cut it into 4cm long strips, blanch it in boiling water 1 min, and take it out;
2, carrots cut into pieces, drowning out;
3. Put the base oil in the pot and heat it to 60% heat. Add bean paste, ginger and spices (star anise, cinnamon, pepper and fennel) and stir fry.
4. Add dried chili and chicken pieces and stir-fry for 10 minute, then add soy sauce and stir-fry until the color is the highest;
5. Add beer to boil, pour it into the pressure cooker and press for 8 minutes.
6. Add base oil to the pot and add Jiang Mo, minced garlic and Chili powder;
7. Add chicken pieces and stir fry 1 min, then add monosodium glutamate, salt and carrot pieces and stir fry evenly;
8. Add coriander segments and mix well.