Seasoning: Material A (20g of pepper powder, 20g of onion, ginger and garlic); Material b (salt 5g, chicken essence powder 10g, chicken essence 3g, soy sauce king 8g); 400g of eccentric oil (pig plate oil, tea seed oil, soybean oil and edible oil100g each); Star anise, fried chicken essence powder 5g, blue sea and blue sky straw mushroom soy sauce 10g, bone soup 500g, fuel consumption 10g, chicken essence 5g.
Production method: 1. Clean the chicken, chop it into pieces with a thickness of 0.5 cm, and drain the blood.
2. Cut the kimchi into 2cm segments and soak it in sweet potato vermicelli for later use.
3. the pot is easy to get angry, put 200g oil in it and boil it. Add star anise, black pepper and chicken. When cooking, add dried pepper, onion, ginger, garlic and fried chicken powder for 5 minutes, then put them into the soy sauce king bone soup, press 12 minutes in a pressure cooker, and pick up the pressed black pepper and chicken pieces.
4. Take another pot, add 200g oil to boil. When it is 80% hot, stir-fry the material A in the pot, stir-fry the black pepper chicken pieces, add the oil consumption, pickles, sweet potato vermicelli, the original chicken soup and the material B, bake over high fire, stir-fry until it is brown, and put it in a container.
2. Sauce-flavored fish head raw materials: silver carp head 1Kg, shredded onion, fragrant lai section, dried Chili section.
Seasoning: Material A (fresh pepper 60g, ginger and garlic paste 15g, Chili sauce160g); Material B (Weidamei pressure cooker sauce 135g, sugar 5g, sesame oil 20g Material C (cooking oil 120g, cold water 100g, beer sprinkling 200g); 5 grams of monosodium glutamate, black pepper 1 gram.
Production method: 1. Wash the head of silver carp, spread the saucepan evenly on the fish, and add monosodium glutamate and black pepper to taste.
2. Put the bamboo pole in the pot, add the chopped pepper fish head and pour the sauce, add ABC material, and open the pot cover to make it popular. When the SAIC motor records, keep the fire low 10 minute, pour out the plate and sprinkle with shredded onion, garlic and dried pepper.
Chili sauce:
Add 500 grams of soaked hot sauce, 40 grams of American top-grade oil consumption, 5 grams of monosodium glutamate and 750 grams of soybean edible oil, and then add pork plate oil120g, ginger foam15g, garlic paste10g, and fermented beans13g, and the materials can be cooked evenly.
Third, the main ingredients of pressed tofu: northeast tofu 1Kg, braised pork ribs with 50 grams of pork belly.
Seasoning: 300g of edible oil, 20g of sweet-scented osmanthus sugar, chicken essence, fresh juice, 3g of white sugar, 3g of soy sauce, 5g of onion, 5g of ginger slices, 5g of shallots, 5g of millet spicy rings and 30g of pot sauce.
Production method:
Boil cooking oil in a pressure cooker, add onion slices, ginger slices and pork belly, stir-fry until fragrant, add star anise, stir-fry sauce in the pan, add water tofu with a spoon and shovel, drain 80g of water, add chicken essence, fresh fragrant juice, white sugar, soy sauce and sweet-scented osmanthus sugar to taste, cover with short breath for 5min, pour into a plate, and sprinkle with onion slices, fragrant garlic and millet spicy rings.
Pan sauce:
Pour 30 grams of cooking oil into the pot and bring to a boil. Add 30g of lettuce, 30g of onion, 30g of mashed garlic and 20g of dried shrimps, and stir-fry until fragrant. Add 30 grams of fresh soy sauce and 50 grams of hot sauce and stir-fry until fragrant. Add 500g sugar, 15g chicken essence and 25g soy sauce.