1. Chicken leg with saliva
Ingredients: 1 chicken leg, 1g peanut kernel, a little cooking wine, a proper amount of white sesame seeds, 3g salt, 1g white sugar, 4g soy sauce, 6g vinegar, 5g shallots, 1tsp Chili oil, 2 slices of ginger, 1tsp sesame oil. 1. Wash the chicken leg, put it into the pot with cold water. After the braised chicken legs are too cold, they are immersed in ice water prepared in advance and quickly chilled; Take out the chilled chicken legs, drain the water, coat the surface with a layer of sesame oil, and dry it slightly; Mix vinegar, soy sauce, white sugar and a little salt into juice; Cut the chicken leg into pieces and set it on the plate. Sprinkle peanuts and cooked white sesame seeds; Sprinkle with sauce and Chili oil and sprinkle with chopped green onion.
2. Pot shrimp
Ingredients: 2 shrimps, 2 celery, 1 cucumber, 3 shiitake mushrooms, 5g ginger, 5g garlic, appropriate amount of pepper, 5 dried peppers, 1/2 teaspoon vinegar, a little salt, 2 teaspoons lobster sauce, appropriate amount of corn oil, 3 teaspoons bean paste, 15ml broth, and 1/2 sugar. Celery and cucumber are cut into small strips, and mushrooms are divided into 4 small pieces; Ginger and garlic are cut into foam, and dried peppers are cut into small pieces; Shrimp to shrimp line, fried shrimp whiskers, shrimp feet; Heat the oil in the pot to 5% heat, add the prawns and fry them until golden brown, not for long; In another pot, add a little oil, add pepper and stir-fry until fragrant, then add dried pepper, bean paste, lobster sauce, garlic and ginger foam and stir-fry until fragrant; Boil the broth, sugar and vinegar; Add mushrooms, celery and cucumber and cook for about 1 minute, then add shrimp and cook for about 1 minute; Take celery, mushrooms and cucumbers out and put them at the bottom of the bowl. Arrange the shrimps in a circle one by one, pour the juice, and sprinkle with celery leaves or coriander.
3. Spicy Crab
Ingredients: 2 hairy crabs, 1g dried peppers, a little pepper, a little ginger, garlic, bean paste, 3g salt, cooking wine, pepper, a little star anise, cinnamon, sugar and 5g peanut oil. Wash the crab clean, as shown in the figure, insert chopsticks obliquely between the penultimate and second crab feet, so that the crab will not move again; Open the lid, remove the crab cheeks and heart, chop the crab into pieces, add salt, cooking wine and pepper for a while; Grease the hot pot, and when the oil temperature is 6.7, dip some dry starch in the cut of the crab block; After frying in red, drain the oil, leave a little base oil in the pot, add ginger and garlic and fry the pot; Add Zanthoxylum bungeanum, dried red pepper, star anise and cinnamon, stir-fry with bean paste until red oil is obtained; Pour in the fried crab, add salt, sugar and monosodium glutamate to taste, pour a little sesame oil, sprinkle with coriander and break the pot.
4. Fish head with chopped peppers in Hunan
Ingredients: 1 silver carp head, a little pepper, 1 tablespoon of cooking wine, 1/3 tsp of salt, 1 tablespoon of white wine, half a bowl of chopped peppers, 1 tablespoon of steamed fish black bean oil, 2 tablespoons of vegetable oil, 1 ginger and 2 shallots. Wash the fish head, cut it from the middle of the fish lip, be careful not to cut it completely, let it be connected together, and make a few oblique cuts on the thicker part of the fish under the fish head to facilitate the taste; Sprinkle cooking wine, pepper and salt on the fish head, evenly spread and marinate for about 2 minutes; Pour high-alcohol liquor into chopped pepper and mix well for later use; Sprinkle a little vegetable oil on the surface of the marinated fish head and wipe it evenly; Slice ginger and onion, spread it at the bottom of the bowl, and put the processed fish head on it; Then spread the chopped pepper in step 3 on the fish head; Put a proper amount of water into the steamer, bring it to a boil, then put the fish head in, cover it, and steam it for about 1 minutes in high fire. Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onion, pour in steamed fish soy sauce, then heat a proper amount of vegetable oil (a small amount of white smoke appears on the surface) and pour it on it.