1. Prepare ingredients: fat sausage, salt, ginger, Pixian watercress, soy sauce, kaempferia kaempferia, star anise, pepper, monosodium glutamate, cooking wine, sugar, chopped green onion, coriander, flour, soaked soybeans, tsaoko, vinegar.
2. Clean the fat sausage, then rinse it with clear water and drain it.
3. Sprinkle about 500 grams of flour on the fat sausage and rub it hard. In five minutes.
Rinse it with water, then turn the other side over and wash it in the same way.
5. Tear off the excess oil, wash it, pour about 100g vinegar, knead for a few minutes, and then clean it.
6. Put cold water in the pot, put the fat sausage in, boil the water for about five minutes, and then take it out of the pot to cool.
7. After cooling, cut the fat sausage into small pieces, then pour the fat sausage into the pot and fry it, and take it out.
8. Pour oil into the pan, add ginger, Pixian watercress, pepper, soy sauce, Amomum tsaoko, kaempferia kaempferia, star anise and sugar and stir-fry until fragrant.
9. The fire should not be too big, stir-fry the ingredients, and pour the fat sausage into the stir-fry and stir-fry evenly.
10. Pour in cooking wine, fry for two or three minutes, and pour in hot water to boil.
1 1. Transfer the cooked fat sausage to a pressure cooker and stew it for 15 minutes and 10 minutes.
12. Put the soaked soybeans into the fat sausage and cook for ten minutes. Add msg.
13. Add chopped green onion and sprinkle some parsley when cooking.
Second, sesame is hot and fragrant.
Ingredients: 1 catty of dried spiced sauce, oyster sauce, oil pepper, garlic, chicken essence, soy sauce, salt, sesame oil, sugar, sesame and cumin;
working methods
1. Go to the vegetable market to buy dried incense (this dried incense is smoked, and we call it marinated incense).
2. Dry clean and slice. Pour clean water into the pot and boil until it is dry.
3. Drain the fragrant dried fruit, pour the fragrant dried fruit oil when the oil temperature is 70% hot, and wait until the surface of the fragrant dried fruit is slightly burnt. (In this step, fragrant dried fruits can be cooked several times. Never fry it for too long, or it will be hard. ) Drain the oily dried fruit for later use.
4. Heat on low heat, leave a little oil in the pot, pour in minced garlic and stir-fry until fragrant (I use a head of garlic and I like the strong fragrance of garlic), and add oil pepper, oyster sauce, soy sauce, chicken essence, sesame oil and white sugar at one time (the amount should be adjusted according to your own taste and the amount of dried garlic, because oyster sauce and soy sauce are salty, so no salt is added). After all the seasonings are mixed well, pour in the fragrant dried fruit.
Third, fried swordfish with eggs
Ingredients: one egg, salt;
Exercise:
1. After washing saury, marinate it with proper amount of salt for half an hour;
2. Add an egg and mix well. Add salted swordfish.
3. Add peanut oil to the pot, heat it, and add saury wrapped in egg liquid to fry it;
4. The swordfish is fried until one side is golden, and then turned over and fried to the other side;
5. Put the fried saury on the plate;
Fourth, stir-fry chicken gizzards with chopped peppers.
Exercise:
1. Wash chicken gizzards, slice them, add Jiang Mo and red chopped pepper and marinate them with cooking wine for about 20 minutes;
2. Wash the long green pepper, remove the seeds and cut into sections, and slice the onion, ginger and garlic;
3. Put oil in the hot pot. After the oil is hot, add pepper, ginger, onion and garlic in turn and stir-fry until fragrant;
4. Add the marinated chicken gizzards and stir-fry until they are broken;
5. Stir-fry the green pepper, add a little soy sauce, stir-fry until the green pepper is broken, add a little salt and pour a little sesame oil.