This is an innovative dish. Chicken pieces should be fried in a pot with sea pepper, ginger, ginger rice and garlic rice, and then pressed in a pressure cooker. After taking out of the pan, put it into the wok again, and add fresh peppers, pepper pieces, fresh ginger, beautiful peppers, etc. And stir-fry until fragrant. Finally, put it in a hot stone pot and serve.
The flavor characteristics of its finished dishes are: chicken is spicy, delicious, soft and chewy. The reason why the stone pot is used as a container is that it looks fashionable, and the heat of the stone pot can keep the fresh flavor of fresh ginger and beauty pepper for a longer time, and also make the chicken pieces in the stone pot taste more intense.
Raw materials:
There are 1 farm cock (about 3000g), fresh ginger slices 150g, beauty pepper festival 100g and green pepper festival 100g.
Seasoning:
80g of fresh pepper, 0/00g of pickled sea pepper/kloc-,80g of pickled ginger slices, 60g of ginger rice, 60g of garlic rice, 200g of spicy materials, 20ml of rattan pepper oil, 800ml of vegetable oil, a proper amount of thirteen spices, salt, white sugar, monosodium glutamate, chicken essence, cooking wine, soy sauce and fresh soup.
Making:
1. After the chicken is slaughtered, cut into pieces and put into a pot. Add cooking wine and soy sauce.
2. Put the vegetable oil into the wok, heat it to 50%, and the pepper will burst. Add pickled sea pepper, soaked ginger slices, ginger rice, garlic rice and homemade spicy materials, and then pour the chicken pieces into the wok to smell. While continuing to stir fry over medium heat, cook cooking wine and add fresh soup (about 200 ml). After pouring into the pressure cooker, heat the steam for a few minutes and turn off the heat.
3. Put the vegetable oil in a clean pot, heat it to 50% heat, then add fresh pepper, ginger slices, sweet pepper and sharp pepper, stir-fry the chicken pieces in a pressure cooker, change the fire to collect juice, add monosodium glutamate, thirteen spices, rattan pepper oil, chicken essence and white sugar when the water is dry, pour into a heated stone pot and sprinkle with cooked sesame seeds.
Homemade spicy materials:
Heat the vegetable oil in the pot, stir-fry pickled peppers, dried Chili festival and Ciba pepper, turn off the fire, put it in the pot and let it stand for a day or two.
Making:
1. Clean the peeled rabbit, cut it into pieces and put it in a pot. Add ginger, onion, pepper noodles, white wine, salt and fresh green pepper 10 minute.
2. Put salad oil in the pot. When it is 70% hot, put the salted rabbit meat into the pot, fry it until it is crisp and tender, and take it out for later use.
3. Cook in a pot, add rapeseed oil and lard to heat, first add dried green pepper, shredded ginger, red millet pepper and fresh green pepper to stir fry, then add a proper amount of fresh soup, add fried rabbit meat to cook for a while, change to medium heat to collect juice, add salt, spicy fresh dew, monosodium glutamate and chicken essence, and put it into a stone pot to eat.
Making:
1. After the live rabbits were slaughtered, they were cut into squares about 1.5 cm square. After putting into a pot, add salt, monosodium glutamate, white wine, sweet potato powder and water starch for sizing.
2. Set the pan on fire, pour in spice oil. When it is 60% hot, put in the wok of dried pepper and pepper, then add the diced rabbit meat, gently push it evenly with a frying spoon, and then add spice powder, chicken essence, monosodium glutamate, salt, sugar, etc. While frying, cook balsamic vinegar and add onions. When the meat is cooked, sprinkle with chopped green onion and cooked sesame seeds.
Spice oil:
Pour 50 liters of vegetable oil and salad oil into a pot, then add100g of fennel, 250g of cinnamon, 200g of geranium, 400g of citronella,150g of cardamom, 500g of fermented grains, 250g of star anise and 250g of kaempferia, and then put in.
Spice powder:
Take 200 grams of star anise, 20 grams of fennel, 5 grams of fermented grains 10, 0 grams of rhizoma kaempferiae 10, 0 grams of cinnamon 10, 0 grams of geranium10, stir-fry in a heating pot, and then grind into powder by a machine.
Raw materials:
650 grams of clean chicken, 30 grams of green red millet Chili Festival.
Seasoning:
80g of dried Zanthoxylum bungeanum, 25g of ginger slices, 50g of onion slices, 40g of garlic slices, 350g of Ciba chicken base, 80g of Chili sauce, 5g of white sugar, cooking wine, cooked white sesame seeds and a proper amount of red oil.
Making:
1. Cut the washed chicken into diced bowls, add cooking wine, onion and ginger slices for pickling.
2. Put the red oil in the net pot, and when it is heated to 70%, add the base of Ciba chicken and stir-fry it with the pickled diced chicken. Then add Chili sauce, dried Chili, ginger slices, garlic slices and white sugar, stir-fry them together at the green, red and millet pepper festival, and finally sprinkle with cooked white sesame seeds.
Frog meat is very tender, smooth and full against the hot and sour taste. After a bite, it seems to burst on the tip of the tongue like Explosicum's "fresh meat bomb", which is very popular with girls!
Making:
1,100g of Chinese cabbage and 50g of Flammulina velutipes are blanched and put into the bottom of the charcoal stove.
2. Put 750g of bullfrog pulp into 40% hot oil, slide until it is 70% mature, and drain the oil.
3. Add base oil to a clean pot, add 150g tomato pieces, stir-fry slowly with low fire, add 100g tomato sauce, 50g garlic paste and 100g hot and sour bullfrog sauce until bubbles appear on the tomato surface.
4. Stir-fry until the sand turns over, add beef bone soup 1000g, celery segment 150g, lettuce segment 120g, garlic moss segment 100g, boil over high fire, add wine 100g and salt 5g, and pour in bullfrog.
5. Start the pot again, add 100g green and red pepper rings, pour 50g white vinegar after the fire is boiled, quickly pour it into the charcoal stove, and light it to serve.
Hot and sour bullfrog sauce:
Mix100g of pickled ginger, 70g of pickled wild pepper, 60g of pickled bullet pepper, 60g of yellow light Chili sauce and 40g of fermented wine, and break them with a blender.
Snacks such as "sizzling squid" and "fried squid" are gaining momentum, and young people who pursue freshness are always willing to queue up for a taste. When this popular street snack is combined with barbecue flavor, this kind of steel pot squid fried with garlic, cumin and pepper can sell more than 60 copies every day.
Raw materials:
400g fresh squid.
Seasoning:
0/00g of dried pepper/kloc-0, 20g of Pixian bean paste, steamed fish black bean sauce and oyster sauce 1 0g, shredded ginger and garlic10g, 5g of braised soy sauce, 5g of monosodium glutamate and chicken essence, 3g of cumin granules, 2g of cumin powder, and 2g of pepper1.
Making:
65438+
2. Heat the base oil in the pan, stir fry the dried Chili, shredded ginger and shredded garlic, and pour in the squid strips to stir fry evenly. Add bean paste, steamed fish sauce, oyster sauce, monosodium glutamate, chicken essence, cumin powder and pepper and stir well. Cook the braised soy sauce along the edge of the pot, stir-fry over high heat until the shredded squid is evenly flavored and colored. Take out the pans and pour them into a steel plate with long onion segments.
What kind of sparks will be generated when the native chicken and clam are mixed together? This "chicken braised clams" stuns the taste buds of diners. The secret of this delicious chicken is that it is cooked on a big fire and stewed off the fire in the initial processing, and the meat is particularly tender. The homemade fried chicken juice is rich in fragrance, and the fresh clam stew makes the chicken taste delicious and makes people want to stop.
1, 60g of red dates, 30g of cardamom, codonopsis pilosula, Lycium barbarum and Angelica sinensis were washed to remove floating dust on the surface, the other medicinal materials except Lycium barbarum were cut into pieces, put into a stainless steel basin, soaked in 800g of warm water 1 hour, then covered with a plastic film, put into a pot and steamed for 30min, then the residue was removed, and the medicinal material juice was reserved.
2. Add 300g of local soy sauce, 20g of oyster sauce120g, 50g of delicious juice, 50g of salt, 40g of chicken essence and monosodium glutamate, 35g of pepper noodles and 5g of spiced powder15g to the medicinal juice, and mix well.