2, phoenix tail waist flower. Ingredients: 300g pork loin, 50g clean winter bamboo shoots, 65,438+00 water-soaked mushrooms, 25g red pepper, 65,438+0 tablespoons soy sauce, 2 teaspoons cooking wine, sesame oil, pepper, onion, ginger and cornflour, and a little soup. Practice: tear off the skin of pork tenderloin, cut it in half, then slice it to urinate, and mix well with salt and raw flour; Firstly, the pork tenderloin is cut into straight knives by oblique knife method, and then cut by straight knife method, and each knife is broken into striped strips with a width of about 1 cm; Winter bamboo shoots, mushrooms and red peppers are all cut into small strips, and onions are cut into sections. Pour soy sauce, soup, monosodium glutamate and wet starch into a bowl and beat into juice for later use; Heat the pan, pour the oil until it boils, add the kidney flower and fry until cooked, and pour the colander to filter the oil. Leave a proper amount of oil in the pot, add red pepper, winter bamboo shoots, mushrooms and onions and stir fry a few times; Immediately pour in the prepared juice. When the juice is thick, pour in the tender kidney flower, stir-fry for a while, sprinkle with pepper powder and drizzle with sesame oil.
3. Stir-fried eggplant. Ingredients: eggplant, sugar, vinegar, garlic, thirteen spices powder, pepper, pickled pepper, soy sauce, salt, monosodium glutamate and pork slices. Practice: slice the eggplant and soak it in water; Chop pepper and garlic, slice pork, and dice pepper; Stir-fry pork with less hot oil until it turns white, and stir-fry chopped pepper and garlic; Stir-fry eggplant, add soy sauce, salt, monosodium glutamate, sugar, mature vinegar and thirteen spices powder and continue stirring; Cover the pot and stew for a while, add pepper and stir fry, thicken with water starch.
4. Hunan eggs. Ingredients: 3 eggs, 3 small red peppers, 1 big red pepper 1 piece, 2 green onions, 5 cloves of garlic, and lobster sauce 1 small handful. Practice: Douchi is soaked in water for about ten minutes in advance; Chop onion, garlic and pepper respectively; Wash soft fermented beans for later use; Boiled eggs are soaked in cold water to cool down; Shelling and slicing the cooled white water eggs; Heat the pan, put oil, add garlic and pepper after the oil is hot, and saute; Add lobster sauce after smelling the fragrance; Add chopped green onion and stir-fry for half a minute; Add white water eggs and shake the pan to coat the eggs with oil evenly; Add a little salt and stir well.
5. Five fish heads with chopped peppers. Ingredients: chubby fish head 1 piece (about 2kg), shallot 1 root, 3 slices of ginger, 230g of chopped pepper from Prince Haitian, 0/2 teaspoon of salt 1 teaspoon of cooking wine 1 0ml), and 50 parts of vegetable oil. Practice: After washing, cut the knife from the fish body, cut it into two parts connected with the fish skin in half, and dry the water on the inner and outer surfaces of the fish head with kitchen paper towels; Sprinkle a little salt and cooking wine and evenly spread it on the inner and outer surfaces of the fish head; Add onion and ginger slices and marinate for 10 minute; Adding vegetable oil into the pot, heating, and adding onion and ginger slices; After frying, filter onion oil for later use; Take out the onion and ginger slices and spread them on a plate; Put the marinated fish head skin upward into a dish, evenly spread a layer of Haitian Prince chopped pepper, put it into a steamer that has been SAIC, and steam for about 10 minute; Take out the steamed fish head, drain the excess water in the plate, heat the onion oil and pour it while it is hot; Sprinkle a little sesame oil and finally sprinkle with chopped green onion.