The sauce of this dish is spicy wine sauce. Add crisp soybean, cooked sesame, sesame sauce, salt, spicy oil, chicken powder and clear soup and mix well. Tastes more delicious

Raw materials:

Ingredients: 400g of fat beef, 50g of Flammulina velutipes150g, 800g of second soup and 80g of salad oil.

Accessories: 40g of fresh and hot sauce for nuts, red pepper rings, green pepper rings and fresh peppers 10g.

Exercise:

1. Based on the seasoning of fresh spicy wine sauce, add150g crisp soybean and cooked sesame,10g sesame sauce, 20g salt, 50g spicy ointment, 30g chicken powder and 300g clear soup and mix well.

2. Blanch the Flammulina velutipes and put it in the bottom of the container.

3. Put 50g salad oil in the pot. When the pot is heated to 50%, add 40g of fresh and spicy sauce of nuts and stir-fry until the fragrance is overflowing. Pour in 800g of two kinds of soup and bring to a boil. Add fat beef and bring to a boil. Take out the pot and pour it into a container filled with Flammulina velutipes.

4. put 30 grams of salad oil in the pot. When heated to 50%, add red pepper rings, green pepper rings and pepper, stir fry, and pour on the fat cow.

500 grams of cabbage; 4 soaked red pepper; 1 piece of ginger; 1 tbsp minced garlic; 1 tablespoon chopped green onion; Pixian spicy bean paste 1 spoon

Ginger and spicy crucian carp-a "spicy" version of fresh and spicy vegetable fields

Carassius auratus should be eaten fresh, and the mixed juice must be refreshing to maximize its flavor.

Therefore, when cooking this dish, the chefs did not use red oil with strong flavor, but used Litsea cubeba oil with unique flavor, adding two kinds of peppers to make it red, chopped peppers to make it sour, and millet peppers to make it spicy. In addition, Deyang red soy sauce was simply mixed and delicious.

Preparation of litsea cubeba spicy oil: 200 g of red millet, 500 g of red chopped pepper and 750 g of litsea cubeba oil are evenly mixed, put in a sealed box, and stored in cold storage for 3 days, and can be used after You Xiang.

Production process: 1. Slaughter the crucian carp. Punch a few small holes on both sides of the fish with bamboo sticks, put 8 grams of salt on the bottom flavor, put 4 slices of lemon in the belly of the fish, steam it in a steamer for 8 minutes, and take it out and put it on a plate.

2. 50g of Mujiang spicy oil and its residue, 30g of minced garlic, 0g of Jiang Mo12g, 5g of red soy sauce12g (brewed from soybean, red in color, slightly sweet between light soy sauce and dark soy sauce, and can be replaced by duplicated soy sauce made from soy sauce and brown sugar), 5g of white sugar and 6g of baoning vinegar. Mix well and pour on the fish.

Lean pork; Garlic moss; Ginger; Water starch; Zanthoxylum bungeanum; Salt; Pixian bean paste; White sugar; soybean

Fresh and spicy Zigong zaijiang bullfrog

The finished dish is spicy but not fishy, and the ginger is spicy and refreshing. Pickled ginger can remove fishy smell and refresh, and fried bullfrog made of millet pepper powder can highlight spicy taste and taste heavier. In the selection of materials, three or two small bullfrogs and tender ginger are selected to make the ginger spicy.

Raw materials:

Ingredients: 500g bullfrog.

Accessories: pork belly 900g, shredded ginger 200g, millet pepper100g, garlic slices 30g.

Seasoning: Le Jia spicy wrapped powder 12g, Lejiahong soup 20g, Le Jia oyster sauce 50g, Le Jia fine salt fresh chicken essence 20g, and water 400g.

Making:

1, bullfrog changes knives and cuts into pieces, adding marinade for 5 minutes, and changing two millet peppers for later use;

2.60% of the hot oil pan slipped into the bullfrog and quickly poured out;

3. Add a little oil to the pot, stir fry, add sauce and all seasonings, and cook the bullfrog for 1 min.

Sauce formula:

Mix and mash 70g millet pepper and 30g water.

Lean pork; Garlic moss; Ginger; Water starch; Zanthoxylum bungeanum; Salt; Pixian bean paste; White sugar; soybean