Spicy ingredients: butter, Sichuan pepper, Sichuan pepper, pepper, star anise, cinnamon, cold ginger, fragrant leaves, Amomum tsaoko, meat buckle, sugar, soy sauce? Bean paste, ginger, onion?
Spicy dishes: beef and chicken, all kinds of meat, all kinds of meatballs, potatoes, kelp, vegetables and all kinds of seafood.
1. Put the butter in the pot and heat it to 70% heat. Add Pixian watercress, Ciba pepper and ginger and stir-fry until fragrant. Then add other ingredients and stir fry for 2 hours, and then use it as the base material.
2. After the water is boiled, add meat, meatballs and potatoes, cook until it is medium-cooked, and then add seafood.
3. Finally, after the basic materials are cooked, add vegetables and blanch them, and you can eat them out of the pot.
Second, sweet and sour fish
1. Slaughter the carp and take out the fishing line.
2. Then cut a knife diagonally on both sides of the fish body to avoid hurting the fish bones.
3. Marinate the carp with pepper, soy sauce and salt for 15 minutes to make the carp tasty.
4. First pat a layer of starch on the fish, then mix the flour and starch into a paste, add the carp, grab it evenly, and let the fish get the batter evenly.
5. Add a lot of cooking oil. When the oil temperature is 70% hot, hold the fish head and the fish tail in hand. First, shape the fish body by pouring and frying, so that the fish can fully expand.
6. After the fish is shaped, tilt the fish head and tail until the carp is golden and crisp, and then take it out and put it on a plate for later use.
7. Take an empty bowl to prepare sweet and sour juice, 1 spoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar and 5 tablespoons of water, and stir well for later use.
8. Leave a little base oil in the pot, saute shallots, ginger and garlic, pour in sweet and sour juice, add appropriate amount of water starch, cook until the soup is thick, pour it on the fish, and sprinkle with appropriate amount of shredded onion and shredded red pepper.