Hot and sour fish sticks
Ingredients: grass carp, onion, ginger, garlic, coriander.
Seasoning: 2 tablespoons Korean hot sauce, cooking wine, salt, sugar, vinegar and sesame oil.
Practice:
1 Chop onion; ginger and garlic; wash the fish and cut into strips; and marinate with cooking wine; salt and onion; ginger and garlic for a while (keep half for garlic);
2 put oil in the frying pan and burn it to 80% heat. Add the marinated fish strips and fry them into golden skin. Remove and control the oil.
Add a little oil to the wok, stir-fry minced garlic, add hot sauce, vinegar and sugar, stir well, pour in fish sticks and stir well, pour a little sesame oil and coriander out of the wok.
Cold hot and sour fern root powder
Ingredients: fern root powder 1 00g soy sauce 1 tablespoon (15ml), 3 tablespoons of rice vinegar (45ml), 2 teaspoons of white sugar (10g), 2 teaspoons of salt12 teaspoons (3g), 2 cloves of garlic and one red pepper each.
Practice:
1, boil the water in the soup pot, hold one end of fern root powder with your hand, spread it out gently, and immediately stir it with chopsticks so that fern root powder is completely soaked in water. Turn the fire to medium heat and cook for about 4 minutes, until the fern root powder becomes soft, cut it off with chopsticks and there is no hard core in the middle.
2. Remove with a colander and let it cool in clear water. Pick a few times with chopsticks to prevent fern root powder from sticking.
3. After peeling the garlic, press it into powder with a garlic press, cut the green and red peppers into small pieces, take a small bowl, add soy sauce, vinegar, sugar and salt and mix well.
4. Take out the cool fern root powder, drain the water, put it into a seasoning bowl and mix well. Finally, add minced garlic, green pepper and fried peanuts, and pour in red oil.
Hot and sour duck intestines
Ingredients: 60g of scallion oil, 2 tsp of sesame oil, 3 tsp of soy sauce, 3 tsp of cooking wine, 1 tsp of refined salt 1 1 tsp of balsamic vinegar, 2 tsp of monosodium glutamate, 5 tsp of duck intestines, 400g of red peppers, 2 tsp of yellow peppers and 2 scallions 1 root.
Practice:
1, remove the white oil from the duck intestines, remove the cecum and rectum, cut it open and clean it, then straighten it out slowly, tie the intestines in the middle with a string, put it in a basin, soak it in proper amount of salt and vinegar for a while, and knead it slowly by hand. When white foam is kneaded, wash it with water immediately; Wash and shred peppers and onions;
2. Put the intestines in boiling water until they are slightly curled and turn white, remove them as soon as possible and put them in cold water to untie the rope;
3. After the intestines are soaked in cold water, remove and cut into small pieces, then scald them in boiling water and drain the water for later use;
4. Put the pepper and onion together, and add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make a flavor juice;
5. Heat the wok, pour in the onion oil, add the prepared flavor juice, add the duck intestines and fry for about 10 second, then add the Chili oil and stir well, and finally pour in the sesame oil.