2. pot shrimp. Ingredients: 20 shrimps, 2 celery, cucumber 1 root, 3 mushrooms, 5g ginger, 5g garlic, appropriate amount of pepper, 5 dried peppers, 1/2 tsp vinegar, a little salt, 2 tsps lobster sauce, appropriate amount of corn oil, 3 tsps bean paste, and broth1. Cut celery and cucumber into small strips, and divide mushrooms 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 50% heat, add prawns and fry until golden brown, not for long; Take another pot, add a little oil, add Chili and stir-fry until fragrant, then add dried Chili, bean paste, lobster sauce, minced 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 min, then add shrimp and cook for about 1 min; Take out celery, mushrooms and cucumbers and put them at the bottom of the bowl. Arrange the shrimps one by one in a circle, pour the juice and sprinkle with celery leaves or coriander.
3. Spicy crab. Ingredients: 2 hairy crabs, dried pepper 10g, a little pepper, a little ginger, minced garlic, bean paste, 3g salt, cooking wine, pepper, a little star anise, cinnamon, sugar and 50g peanut oil. Wash the crab, and insert the chopsticks obliquely between the feet of the penultimate crab, so that the crab will not move again; Open the lid, remove the crab's cheeks and heart, chop the crab into pieces, add salt, cooking wine and pepper for a while; Oil the hot pot, and when the oil temperature is 6.7, dip some dry starch in the cut of the crab block; Drain the oil after frying red, leave a little base oil in the pot and put it into the ginger and garlic frying pan; Add pepper, dried red pepper, star anise and cinnamon, and stir-fry with bean paste until red oil; Pour in the fried crab, season with salt, sugar and monosodium glutamate, pour a little sesame oil, sprinkle with coriander, and take off the pot.
4, Hunan pepper fish head. Ingredients: 65438 silver carp head +0, a little pepper, 1 tbsp cooking wine, 1/3 tbsp salt, 1 tbsp white wine, half a bowl of chopped pepper, 1 tbsp steamed fish and soy sauce, 2 tbsp vegetable oil, 1 slice ginger. 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 obliquely cut the thicker part of the fish under the fish head a few times to facilitate the taste; Sprinkle cooking wine, pepper and salt on the fish head, spread evenly and marinate for about 20 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, put the fish head in, cover the pot, and steam over high fire for about 10 minutes. 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, and then heat a proper amount of vegetable oil (a small amount of white smoke appears on the surface) and pour it on it.
5. Sweet and sour carp. Ingredients: carp 1, egg 1, 2 tablespoons of wheat flour, starch 1 tablespoon, water 1 bowl, 8 cloves of garlic, 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar, soy sauce 1 tablespoon, and salt1. After cleaning the carp, remove the fishy tendons on both sides, then tilt the fish 45 degrees with a knife and slice the fish evenly; Add 1 spoon of salt, and evenly spread the salt on the fish from top to bottom; Add 2 tablespoons of flour, 1 tablespoon of starch, 1 egg, 1 bowl of water to the bowl, and put the fish into the bowl after stirring; Grab the fish tail and hang the fish with batter; After taking out, sprinkle a layer of dry flour on both sides of the fish and shake off the excess; Put enough oil in the pot. When it is 70% hot, bend the fish into an arc and fry it on low heat. When frying, you can press the carp with two scrapers and shape it; Fry the fish on both sides until slightly yellow, and take it out; Let the fish cool outside for a while, or cool in Toya; Return to the pan and fry for the second time, always using a small fire to prevent scalding the epidermis; Fry the fish until it is dark yellow, then take it out and put it in a fish dish, with the tail facing up; Start another pot and put a little oil on the small fire. When the oil is warm, add minced garlic and stir-fry until fragrant. Don't let the minced garlic burn in the fire. When smelling garlic, add half a bowl of water, 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar and 1 tablespoon of soy sauce, and bring to a boil; Pour half a bowl of water starch, mix well, add half a spoonful of salt, and turn on the switch again; Pour the sweet and sour sauce on the fish while it is hot, and serve.
6. Braised trotters. Ingredients: 4 pig's trotters, onion 1, ginger 1, garlic 2, fermented bean curd (red) 2, star anise 1, cinnamon 1, 2 pieces of fragrant leaves, fennel seeds 1/3 teaspoons, salad oil 2 tablespoons. Soak pig's trotters in clear water for more than 2 hours. Then wash it, remove the hair from the skin, put it in cold water to boil water, and open the lid when ironing. When the water turns white around, remove it, and then rinse the foam on the pig's trotters with boiling water; Put a proper amount of salad oil and rock sugar into the wok, stir-fry over medium heat to get a sugar color; Stir-fry until the rock sugar melts and turns brown. Add pig's trotters, immediately turn to low heat and stir-fry until the skin turns golden yellow; Then add a proper amount of soy sauce, cooking wine, onion, ginger, garlic, star anise and cinnamon and stir fry together; Add the right amount of water. When the water boils, skim off the foam. Mash tofu with soy sauce, and put fennel and fragrant leaves together in a seasoning bag; After boiling, cover the lid and simmer for 2 hours. When stewing 1 hour, add appropriate amount of salt to adjust the taste; After stewing for two hours, turn to high heat to collect juice. When the soup is almost dry, turn off the heat.
7. Sweet and sour pork ribs. Ingredients: pork chop 500g, crystal sugar 50g, ginger15g, aged vinegar 40g, a little white sesame, corn oil 30g, sugar 20g, starch10g, and proper amount of water. 500g pork chop, 50g crystal sugar, 0/5g ginger/kloc-,40g mature vinegar and a little white sesame; Drain the cold water in the pot, boil the blood, skim the floating foam and take out the ribs after the water boils; Ginger is mashed and rock sugar is broken. Cold corn oil put the rock sugar into a small and medium-sized torch and stir-fry the sugar until it is cooked. Pour pork chops, stir-fry until the sugar color is evenly wrapped on the ribs, add ginger, and continue to stir-fry until the ribs are golden; Pour hot water, not too much water, just cover the pot without ribs. When the fire boils, turn to low heat and simmer until the water is almost dry. Medium heat, pour in sweet and sour juice (20 g of white sugar+40 g of aged vinegar) and stir well; On medium heat, add water starch thicken (starch 10g+ 40g of water prepared in advance) and stir fry quickly. Turn off the fire when it feels sticky. Sprinkle white sesame seeds after serving.
8, tomato juice meatballs. Ingredients: wheat flour 300g, carrot 1, coriander 40g, steamed bread half, egg 1, onion, ginger, salt 2g, allspice powder, water, salad oil, tomato sauce 2 tbsp, vinegar 1 tbsp, sugar 1 tbsp. Shredded carrot; Chopped onions and coriander; Chopped steamed bread; Pour flour into a pot, add chopped carrots, onions, ginger, coriander and steamed bread, beat in eggs, salt and five-spice powder, and add appropriate amount of water to make a thick paste; Put the oil in the pan. When it is 70% hot, put the meatballs, fry them until golden and cooked, take them out and put them on oil-absorbing paper to filter the oil. 2 tablespoons of tomato sauce, 2 grams of salt, vinegar 1 tablespoon, sugar 1 tablespoon, starch 1 tablespoon, and appropriate amount of water to make tomato juice; Pour tomato juice into the pot and cook until it is transparent, then turn off the heat and pour it into the fried meatballs.
9. Stewed beef brisket with tomatoes. Ingredients: 500g beef brisket, 2 tomatoes, celery 1, a little pepper, 3 star anise, 30 pepper, 20 fennel seeds, 5g onion, 5 cloves ginger 1, 5 cloves garlic, salt 1 teaspoon, and sugar 1 tablespoon. Cleaning breast meat, cutting into large pieces, and peeling tomato, parsley, ginger, onion and garlic; Blanch beef with cold water, blanch it to bleed foam, remove it and wash it with warm water for later use; Heat the pan, add oil, stir-fry leek, ginger, garlic, pepper, aniseed and fennel; Stir-fry for fragrance, add coriander and stir-fry for fragrance; Stir-fry beef pieces and cook cooking wine; Put the fried beef into the pot and add enough boiling water; Simmer on high fire for 1 hour to thicken the soup (the time may depend on the tenderness of the breast meat and the texture of the pot); Add chopped tomato pieces, salt, pepper and sugar to taste; Stew for another 5 minutes until the tomatoes are soft and rotten and turn into red oil.
10, braised lion head. Ingredients: pork stuffing, 1 egg, starch, rape moss, salad oil, salt, ginger, onion, pepper, cooking wine, sugar, rock sugar and soy sauce. Add 1 egg, part of starch, pepper, salt, sugar, cooking wine and minced onion and ginger into the pork stuffing and mix well; Stir in one direction with chopsticks. This step is to make the lion's head delicious; Put on disposable gloves and grab the right amount of meat. The lion's head is not kneaded into a ball, but smashed into a ball The meat stuffing will become more and more sticky when repeatedly beaten between two hands, and then naturally become a beautiful ball, which is not fragile; Fry the hard shell in the oil pan, and then take out the oil control; Leave the bottom oil in the pot, saute shallots and ginger slices, and add a little boiling water to boil; Pour in soy sauce, add salt and rock sugar to taste.