Kung Fu Beef Liver

There are many ways to cook beef liver in the hands of chefs, and the highlight of this Kung Fu Beef Liver is the combination of sauerkraut and roasted pepper. Food flavor.

Preparation:

1. Cut the beef liver into large pieces, add salt, cooking wine and cornstarch to taste and slurry in a bowl. Cut the cucumber into thin slices and the green bamboo shoots into thin slices. Boil them together in a pot of boiling water, then take them out and put them on the bottom of a nest plate.

2. Pour oil into a clean pot and heat it until it is 30 to 40% hot. Add beef liver slices. When cooked, pour out and drain the oil. Leave the bottom oil in the pot, first add ginger slices, garlic slices, pickled ginger slices, pickled cabbage slices and chopped roasted pepper and stir-fry until fragrant. Add an appropriate amount of fresh soup and bring to a boil. Add salt and MSG and pour in beef liver slices. Cook for 1 minute before cooking. Thin gravy, remove from the pot and place on a plate lined with base material.

3. Put an appropriate amount of oil in a clean pot, heat it up, and stir-fry the green pepper rings until fragrant. Remove from the pot and scoop it onto the beef liver on the plate. Serve.

Fruit wood charcoal roasted chicken

Ingredients: 1 Guangdong Jingqingyuan chicken (about 650 grams).

Seasonings: appropriate amounts of star anise, cinnamon bark, tangerine peel, bay leaves, salt, crispy water and chicken powder.

Preparation method:

1. Rinse the blood of Qingyuan chicken, take it out and pat dry, put it in a basin and add star anise, cinnamon, tangerine peel, bay leaves and salt, mix well and marinate for 5 hours, then brush the surface of the chicken with crispy water (made with red vinegar, maltose and white vinegar), then hang it up and blow dry the skin with a fan.

2. Put the fruit wood into the oven and cook until there is no smoke. Then add the air-dried Qingyuan chicken and bake for about 25 minutes - until the chicken skin is crispy and the meat is cooked, take it out and remove the big bones. Finally chop it into small pieces and serve on a plate.

Mapo Pork Brain Flower

Production:

1. Use a toothpick to remove the fascia on the surface of the pig brain flower, then add pepper and ginger slices , salt and cooking wine in a pot of boiling water, reduce to low heat and simmer for 20 minutes until cooked, take out and set aside.

2. Pour half and half of rapeseed oil and lard into a clean pot, heat until 60% hot, add Pixian bean paste, tempeh, chili noodles, ginger and garlic, stir-fry until fragrant Then add an appropriate amount of fresh soup, put the pork minced meat, pork brain slices and king oyster mushroom cubes into the pot, reduce the heat to medium-low and cook for about 5 minutes.

3. Add the green garlic seedlings, reduce the heat to reduce the juice, and add water starch to thicken the sauce. When serving, sprinkle some Hanyuan peppercorn noodles and serve.

Fish dipped in carved plums

The highlight of this fish dish is that it has a crispy aroma with a sweet and sour taste.

Preparation:

1. Take 1 fish tail of silver carp (about 1000 grams), chop it into large pieces, put it in a pot and add salt, ginger and green onions. and Huadiao wine, mix well and taste for 1 hour.

2. Next prepare the dipping sauce. Add bagged sour plums, Huadiao wine, water, brown sugar, rock sugar and salt into the pot, simmer over low heat for 20 minutes until the juice thickens, remove from the pot and place in a glass container, seal and set aside.

3. Pour salad oil into the pot, heat it to 60% heat, add the delicious fish pieces, fry until crispy and take out.

4. Put the fried fish pieces into the plum sauce water while they are still hot, cover it and seal it (turn it several times to let the flavor in). After it cools down naturally, put it in the refrigerator for one day and take it out. Come out and serve on a plate.

Prawns with Salted Vegetables

Production:

1. Chop off the heads and legs of the fresh shrimps, cut open the abdomens of the shrimps one by one, and set aside the green onions. After the ginger is marinated in water, it is fried in oil until crispy and fragrant, then taken out to control the oil and set aside for later use.

2. Put the swollen tofu beans into the oil pan, fry until dry and fragrant, then take them out and set aside.

3. Heat the oil in the wok, add the diced meat and stir-fry until cooked, then add the minced salted vegetables, granulated garlic, diced bean tendons and prawns, and stir-fry them together until they become salty and delicious. Ready to serve.

Guokui beef cubes

Production:

1. The beef cubes in this dish are not simply minced and fried. , first remove the tendons from the beef and cut it into as fine a piece as possible, then add 100 grams of minced pork fat and 200 grams of tofu for every 500 grams of beef and beat it into beef pulp.

2. Next, heat the pot with oil until it is 30% hot, then take a slotted spoon, pour the beef slurry in and gently press the beef slurry with your hands, allowing it to slowly drip into the oil pan, and it will slide into " Beef cubes". This kind of beef has a delicate texture and is smooth and tender.

3. The soybeans are not directly soaked. They also need to be pre-processed. The soybeans must be soaked thoroughly, then put into a boiling water pot to cook, and then taken out to drain the water. Add a little salt and mix well, seal it in a jar and let it ferment slowly in a cool place. When the soybeans become slightly acidic, they can be taken out for stir-frying or cooking.

4. The next operation is very simple - heat the pan with oil, add onion and ginger and stir-fry until fragrant, then add beef cubes and soybeans, add salt, MSG, chicken powder, etc. and stir-fry until fragrant. After plating, serve with the pot helmet.

Roasted pork trotters with green beans

Production:

1. First put the bacon trotters in a pressure cooker until cooked, then pour them out and chop them into small pieces.

2. Boil the green beans in a pot of oil and salt water, remove and drain, and set aside.

3. Heat the oil in the pot, add ginger slices, garlic slices, diced green and red peppers, dried green peppercorns, etc. and stir-fry until fragrant, then add fresh soup, add waxed pig's trotters, green beans, and add salt Add , MSG, cooking wine and chicken powder and cook until the pig's trotters are fragrant, then remove from the pot and serve.

Braised eggplant and bitter clam

Ingredients:

400 grams of eggplant, 50 grams of bitter clam, a little each of ginger and garlic.

Seasonings:

Appropriate amounts of Pixian bean paste, salt, sugar, chicken essence, monosodium glutamate, fresh soup, cornstarch, and lettuce oil.

Preparation method:

1. Cut the eggplant into strips, add cornstarch to the pan, fry for 1 minute, then pour out and drain.

2. Put oil in a clean pan, first add ginger, garlic, and bean paste and stir-fry until fragrant, add appropriate amount of fresh soup and add salt and sugar, then add fried eggplant strips and bitter clams, and cook Add chicken essence and monosodium glutamate to taste. After thickening, put the pot into the clay pot.

Patchouli-flavored fish

The traditional Patchouli-flavored fish currently popular on the market are usually red dishes cooked with seasonings such as pickled peppers and bean paste. Sometimes the scent of Patchouli is It is added during the preparation process, sometimes sprinkled on top of dishes at the end. In short, the taste of the dishes is on the heavy side, which is "on par" with the scent of the patchouli.

The cooking method of this Huo Xiang Fish dish has changed a lot. First, the shape has changed. The fish is sliced ??into pieces and made into a soup. Secondly, the seasoning has changed, in order to highlight the Huo Xiang fish. It is made into a light flavor with fragrant taste. Another highlight of this dish is that the light soup can be drank directly. It tastes better if it is eaten with rice.

Preparation: 1. Kill and clean the silver carp first, remove the fish meat and slice it into pieces, chop the fish bones into pieces, put them in a basin, add salt, monosodium glutamate, chicken essence, pepper powder and cornstarch Code flavor and set aside.

2. Heat the pot with salad oil, add ginger slices, garlic slices, peppercorns and dried chili dices and stir-fry until fragrant, then add in bone soup and bring to a boil, shake the fish meat and fish bones and put them in. Cover the pot and cook until the fish is cooked through, then remove the pot and pour the soup into the vessel.

3. Pour clear oil and melted lard (1:1) into a clean pot and heat it up. Pour the pot into the vessel, pour in a little pepper oil, and finally sprinkle in a handful of patchouli and serve.

Stir-fried bacon with bream and sea pepper

Production:

1. Cut the bacon into slices, cut the garlic sprouts into sections, and set aside.

2. Add a little oil to the pot, first add the bacon slices and stir-fry until fragrant, then add the bream and sea pepper and stir-fry for 2 minutes, finally add the MSG and stir-fry evenly, remove from the pot and serve.

Qiaoran Lotus Root Box

Production:

1. Peel the lotus root and cut into pieces with a razor blade for later use.

2. Put the minced pork into a basin, add chopped green onion, minced ginger, eggs, starch, salt, monosodium glutamate and chicken essence to make the meat filling.

3. Stuff the prepared meat stuffing into the lotus root clips, wrap them one by one in crispy paste and fry them in 50% hot oil, then take them out and put them on a plate, top with fried A good fish flavored sauce is good.

Green pepper and white jade mushroom

Ingredients: small green pepper, white jade mushroom

Seasoning: Shuangmale pepper juice, salt, minced garlic

Production:

1. Break up the white jade mushrooms and soak them in water for 20 minutes, then wash them, drain them, and blanch them in boiling water to remove the grassy smell and impurities;

2. Cut the green pepper into shreds, blanch it in water, rinse it in cold water, and cut it into cubes for later use;

3. Pour Shuangmale pepper juice into a bowl and add minced garlic, add some water, sugar, salt, a little MSG and Xiangshan, mix well to make a sauce (add as appropriate according to personal taste);

4. Finally, mix the white jade mushrooms and green peppercorns with the sauce.

Fresh pepper and frankincense white meat

Production:

1. Take a piece of pork belly, add cold water with peppercorns, ginger slices, green onions and cooking wine In the pot, cook for 30 minutes until cooked, take out and let cool, cut into thin slices and serve on a plate.

2. Cut the fresh wattle peppers into rings, put them in a bowl and add fresh peppers. Pour vegetable oil that has been heated to 80% to stir the aroma, and set aside.

3. Take a seasoning bowl and put in a piece of fermented bean curd, add a little Maggi fresh soy sauce and salt, then mix in the fresh soup and mix well, then pour in the fresh chili oil and mix well to get the sauce.

4. Pour the sauce onto the white meat slices on the plate and garnish slightly. Serve.

Spicy and sour tofu

Oil residue, as a by-product of boiling lard, is still a childhood delicacy for many people. This spicy and sour tofu dish is regarded as a nostalgic dish by many diners because of the use of oil residue.

Preparation:

1. Put wild pepper and millet spicy section into a bowl, add wild pepper water, sugar, salt and MSG and mix well and set aside.

2. Cut the konjac into slices, put it in a pot with cold water and add a little salt, cook for a few minutes, take it out, drain and put it on a plate, and then pour the hot and sour sauce prepared before.

3. Fry the lard residue in the pan until crispy, take it out and put it on the plate with black tofu noodles, sprinkle some pepper noodles and serve.

Note: The oil residue here is fried from skinless pig fat.

Grilled Guizhou Fish with Patchouli

Ingredients:

2 pounds of Guizhou Fish

Accessories:

100g enoki mushrooms, 150g potato strips, 150g lotus root strips, 20g dried Sichuan peppercorns, 30g diced green onions, 100g onion pieces, 500g stock, appropriate amounts of soaked red peppers, dried chili peppers, fried peanuts, ginger, garlic slices, chopped green onions, and chopped Patchouli < /p>

Seasoning:

20g of Shuangmale Patchouli juice, mixed with a little each of oil, salt and cooking wine

Production method:

1 1. Cut off the back of the Guizhou fish, wash it and marinate it to taste. Then boil the potato strips and lotus root strips for a while, then scoop them out, lightly fry them in oil, pick them up and put them in a baking pan. Sprinkle raw enoki mushrooms on the bottom.

2. Heat the oil in a pot over high heat until it is 70% hot. Fry the marinated fish until it is set. Dish it out. When the oil reaches 70% heat, fry again until it is crispy on the outside and golden in color. Dish it out and place it. Place on the baking sheet base.

3. Leave a little hot oil in the pot, add ginger, onion, garlic, onion cubes, dried chili peppers, and dried Sichuan peppercorns and mix well. When it is fragrant, pour in the broth. When it boils, add the refreshing Ma Lehua juice to taste. Remove from the pot and pour into the grilled fish plate, then heat the oil and simmer the dried chili peppers, dried Sichuan peppercorns and pickled red peppers and pour them over the grilled fish, sprinkle with peanuts, light the grilled fish stove, place the grilled fish plate on the grilled fish plate, sprinkle with chopped Patchouli and grill for about 5 - Serve in 10 minutes.