Ingredients: beef 300g, white pepper100g.
Ingredients: 2 grams of salt, 20 grams of oil, 2 grams of pepper, 5 grams of soy sauce, 5 grams of oyster sauce, a little ginger, garlic and chopped green onion, appropriate amount of starch, and appropriate amount of pepper.
1. Beef is marinated with salt, pepper, cooking oil, oyster sauce and water starch as usual 15 minutes, and white pepper is chopped.
2, put oil in the pot, saute ginger, garlic and chopped green onion, add white pepper and saute.
3, leave the bottom oil in the pot, burn until the smoke begins, pour in the beef and slide it open, pour in the white pepper and stir fry for 2 minutes. Fried meat with white pepper:
Ingredients: shredded pork with white pepper.
Seasoning: garlic, onion, soy sauce, chicken essence.
Gourmet: Hunan cuisine
Exercise:
1. After the oil in the pan is heated, add garlic and stir fry.
2. Add shredded pork and stir-fry until it is 80% mature, add a little soy sauce, and add white pepper to stir-fry.
3. Finally, add green onions and chicken essence to taste, and then steam double wax with white pepper;
Ingredients: one dried duck, one dried Hunan wax, and appropriate amount of white pepper.
Seasoning: shredded ginger, shredded onion and chopped green onion. Exercise:
1, wash the white pepper and soak it in water for a while; Wash the dried duck leg, put it in a pot, add appropriate amount of water and boil it for about 10 minutes, then take it out;
2. Take out the soaked white pepper, drain it and cut it into small pieces, then spread it on the bottom of the plate; Wash the dried wax, cut it into thin slices and put it on the white pepper; Cut the cooked leg of cured duck into pieces, put it on the dried cured duck, and finally add shredded ginger and shredded onion;
3. Put a proper amount of water into the steamer, put the plate on the steamer, cover the lid, steam for about 30 minutes on high fire, then turn off the fire and add the shredded onion while it is hot. Boiled fish viscera with white pepper:
Material: 750g of fish viscera.
Accessories: white pepper 25g, green garlic 25g.
Seasoning: edible oil 1000g (actual dosage 50g), refined salt 5g, monosodium glutamate 4g, ginger 10g, perilla 5g, sesame oil 5g and fresh soup 50g.
Exercise:
1. Wash the fish viscera, cut the fish maw into pieces, cut the white pepper into 3cm long pieces, soak it in clear water, squeeze out the water, cut the green garlic into oblique sections, slice the ginger, cut the onion into sections, and cut the perilla into powder.
2. Put the pot on the fire, put the oil to 60% heat, put the fish in the oil and quickly pour it into the colander to drain the oil.
3. Leave the bottom oil in the pot, stir-fry ginger slices and white peppers, add fish offal, cook cooking wine, add fresh soup, refined salt, monosodium glutamate and perilla, pour sesame oil, sprinkle with pepper and chopped green onion, and put in a soup bowl. Fried chicken gizzards with pepper
Ingredients: chicken gizzards and white pepper.
Ingredients: 2-5 peppers and 1 garlic.
Seasoning: 4-8 slices of ginger (shredded), soy sauce, cooking oil, salt, cooking wine and starch.
1. Slice chicken gizzards, add salt, cooking wine, starch and soy sauce 10-30 minutes;
2. Cut the white pepper (the production method is introduced later, and it can be omitted if it is too troublesome, but the taste is slightly boring) into small pieces of about 1 cm;
3. Cut the morning pepper (according to personal taste, you can keep it if you don't like it too spicy, and you can put about 3 if it is moderately spicy) into small pieces (about1cm);
4. Pour a small amount of cooking oil into the pot, burn it until it is about 70% mature, add the chicken gizzards, and stir-fry until the chicken gizzards are just cooked.
5. Put the chopped peppers and white peppers into the pot and stir fry. When the white pepper looks crisp, add shredded ginger and minced garlic and stir-fry for a while, then pour in the chicken gizzards and stir-fry for 1-2 minutes, and then take out the pan and plate. Sanjiaodun duck neck
Ingredients: 50 grams of potato, 250 grams of salted duck neck and 3 grams of cooked sesame.
Ingredients: 20g of red oil, 50g of salad oil 1500g (actual dosage), 20g of Hangzhou pepper, 20g of Hunan white pepper, 2g of dried pepper 10g, 2g of pepper, 5g of custard powder, 3g of thirteen spices, 5g of rose wine 10g, 5g of pepper and 3g of green pepper.
Exercise:
1. Cut persimmon pepper, white pepper and dried pepper into 2cm pieces, peel potatoes, wash them, cut them into 4cm+0x 1cm strips, and pat them on custard powder for later use.
2. The salad oil is burned to 30% heat, and the hot incense in the next pepper, white pepper and dried pepper is fished out for use; When the oil temperature rises to 40%, fry the potato chips in medium heat until they are crisp outside and tender inside, and take them out; Duck neck is fried 1 min and taken out.
3. Heat red oil to 50% heat, add green pepper to saute, add Hangzhou pepper, white pepper and dried pepper to saute, add duck neck, sprinkle with salt and pepper, thirteen spices and sesame seeds, stir fry evenly over medium heat, and cook rose wine when taking out the pot. Fried bacon with pig blood balls In Hunan, almost every household will make pig blood balls in winter. In rural areas, most people will kill pigs during the Spring Festival. Many people cook with firewood, hang the pickled meat pieces above the earthen stove and smoke them slowly with fireworks until the wax is rich, the flavor is unique and the aftertaste is endless.
Ingredients: pig blood pill, Hunan bacon, white pepper, garlic and onion.
Exercise:
1. Wash the bacon and pig blood balls, put them into the pot, add appropriate amount of water, cover the pot and cook for about 10 minutes, then take them out and cut into pieces. 2. Wash the white pepper, soak it in clear water for about 10 minute, take it out, drain it, and chop it up; Peel and slice garlic, and cut onion into sections.
3. Put a clean pot on the fire, add bacon and pig blood balls, stir-fry until the bacon is oily, add clear water flush with the materials in the pot, cover the pot, and boil the water until the oil is squeezed out.
4. Add garlic and white pepper, stir fry for about two minutes, then add onion and stir fry evenly, and then take out the pot.
5, pork blood balls fried bacon, should be regarded as one of the most representative Hunan cuisine. Steamed white pepper
Raw materials: 250g of dried fragrant, white pepper 100g, chopped green onion 10g, a little monosodium glutamate, oyster sauce, white sugar, light soy sauce.
Method:
1. Slice the dried fragrant fruits and put them evenly in a dish for later use.
2. Chop the white pepper and stir-fry it in water.
3. Spread white pepper on the dried slices, then sprinkle with monosodium glutamate, oyster sauce and sugar. Steam in a cage for 8 minutes, sprinkle with chopped green onion and drizzle with a little soy sauce. White pepper chicken offal
Raw materials: 200g of white pepper, 400g of chicken gizzard, 50g of red pepper, 30g of garlic sprout, 0g of Jiang Mo10g, 3g of minced garlic10g, 3g of salt, 3g of monosodium glutamate, 2g of chicken essence, 2g of edible oil10g of sesame oil, and cooking wine.
Exercise:
1, slice chicken gizzards, chop white peppers, cut red peppers into rice, and cut garlic sprouts into small pieces.
2. Marinate the cut chicken gizzards with salt, monosodium glutamate, cooking wine and raw powder for later use. 3. Put oil in the pot. Grease the chicken gizzards quickly, take them out and leave the oil in the pot. Stir-fry white pepper and red pepper, add Jiang Mo, minced garlic and chicken gizzard, stir-fry over high fire, and add monosodium glutamate and cooking wine. Thin the hook, add garlic sprouts and pour sesame oil to serve. Hot and sour Shuanglong
Ingredients: fresh squid, water-soaked squid, white pepper.
Exercise:
(1) Beat two kinds of squid into flower knives.
(2) Add white pepper (soaked with green pepper, dried with salt) and stir-fry mushrooms, minced meat and red pepper to prevent squid.
(3) thickening
Features: sour, spicy, fresh and clear in color.