Raw materials: fresh carp, peanut oil, wet starch, scallion, soy sauce, Tricholoma matsutake, cooking wine, ginger, monosodium glutamate, pepper, pepper noodles, refined salt and sesame oil.
Fresh carp is eviscerated, and both sides are obliquely cut with 5 knives;
Soaking Tricholoma matsutake in water, washing the precipitate, and removing pedicels; Peel and wash the scallion, and cut it into filaments; Wash ginger, peel and cut into pieces;
Put peanut oil in the pot, heat it with high fire, and fry the whole carp into yellow on both sides. Pour cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, and boil;
Simmer on low heat, thicken with scallion and monosodium glutamate, add sesame oil and pepper, and serve.
2. Chili chicken
Ingredients: chicken leg, salt, cooking wine, pepper, soy sauce, dried pepper, pepper, ginger, garlic, onion, delicious juice, sugar and sesame.
When making diced Chili chicken, you must choose chicken legs. Chicken breast can avoid the trouble of boneless, but the taste is much worse.
First, bone the bought chicken leg, chop off the joints first, cut it with scissors along the longitudinal direction of the bone, and then peel it off a little. Pay attention to remove the toothpick bone, and it is best to remove a few tendons inside.
Cut the boneless chicken leg into thumb-sized dices and marinate it evenly with salt, cooking wine, pepper and a little soy sauce for more than half an hour.
Start frying diced chicken, heat the oil to more than 200 degrees, fry diced chicken until golden brown, and take it out.
When the oil temperature rises to more than 200 degrees again, fry it again and take out the drain oil.
Leave a little base oil in the pot, which is slightly hot. Stir-fry the chopped dried peppers, peppers, ginger slices and garlic slices with the fried diced chicken, and keep the stir-fry on medium heat, so that the aroma of peppers and peppers slowly penetrates into the chicken.
Stir-fry until the aroma of pepper and pepper is already strong, then add delicious juice, sugar, sesame seeds and chopped green onion in turn, stir-fry and serve.
3. Sweet and sour pork ribs
Ingredients: ribs 800g, rock sugar 100g, vinegar 1 tablespoon, salt 1. 5 tablespoons, 4 segments of onion, 5 slices of ginger, 7 cloves of garlic, 2 slices of star anise, 2 slices of cinnamon 1 slice, 2 slices of fragrant leaves, 2 tablespoons of tsaoko 1 slice, 2 tablespoons of pepper, 3 slices of dried pepper, 2 tablespoons of soy sauce and cooking wine 1 tablespoon.
Mash the rock sugar first, and it is easy to fry the sugar color.
Add a proper amount of oil to the pot, add pepper, crushed rock sugar, onion, ginger, garlic, dried pepper, tsaoko, star anise, cinnamon and fragrant leaves, and stir-fry until the rock sugar melts and turns slightly yellow.
Add the ribs and stir-fry until the ribs are tight. Add soy sauce, cooking wine, vinegar and salt and stir well.
Pour in water without ribs, cover, bring to a boil, and simmer until the ribs are cooked and rotten. This process takes about 1 hour.
Finally, when the water is almost dry, stir fry again, and the color will naturally turn into a very attractive golden brown, and it will be cooked.