1, Ma Po Tofu
Specific production method
Step 1: Prepare the ingredients. A piece of tofu, 200 grams of beef, 50 grams of green garlic cloves. 10 grams of chili powder, 10 grams of pepper, 5 grams of tempeh, Pixian bean paste moderate, onion, ginger and garlic moderate.
The second step: cut the tofu into small pieces, beef chopped into minced, green garlic cloves cut into sections, green onions, ginger and garlic minced, Pixian bean paste minced spare.
Step 3: Soak the chopped tofu in lightly salted water for about 15 minutes. (soaked in salt water, can prevent the tofu in the fried when broken)
Step 4: the pepper to the pot on low heat stir fry until mature.
Step 5: Crush the sauteed peppercorns and set aside.
Step 6: Pour in a suitable amount of oil into the pot, when the oil is hot, put the minced beef into the pot and stir-fry until the color turns white.
Step 7: Add the black beans and Pixian bean paste to the pot and stir fry the red oil. Then add chili powder and half of the pepper powder into the pot and stir fry evenly. Then ginger, onion and garlic into the pot to stir-fry flavor. Add 1 tsp of soy sauce to the pan and stir-fry well.
Step 8: Pour 1 bowl of hot water into the pan.
Step 9: Add the tofu to the pan and cook for 2-3 minutes, adding 1 tsp salt to taste.
Step 10: Add the water starch to the pot to thicken the sauce.
Step 11: Add the garlic cloves to the pan and stir-fry to coat.
Step 12: Turn off the heat, then transfer the tofu to a bowl and sprinkle the other half of the pepper over the surface of the tofu. Add the other half of the peppercorns to the surface of the tofu, then pour a small spoonful of hot oil over the peppercorns and serve.
2, back to the meat
Specific production methods
Step one: prepare the ingredients. 400 grams of pork, 300 grams of green garlic cloves, garlic moderate, ginger moderate, green onion moderate.
Second step: pour a moderate amount of water into the pot, then put the five-flower meat into the pot, then add 1 spoon of salt, 2 spoons of cooking wine, 1 big seasoning, a little pepper. Boil on high heat and skim off the floating foam, then turn to low heat and cook for 20 minutes until the pork can be pierced with chopsticks.
Step 3: Cool the cooked pork and cut into thin slices, slice the green garlic cloves, slice the garlic, mince the ginger, mince the scallions, and slice the red chili pepper.
Step 4: Add the pork to the pot and start stir-frying over low heat.
Step 5: Stir-fry until the surface of the pork is slightly yellow, and there is a lot of oil oozing out. Then into the red pepper, 1 tablespoon of black beans, 1 tablespoon of Pixian bean paste, stir fry red oil. (PI County bean paste is best to chop some in advance)
Sixth step: the onion, ginger, garlic into the pot stir fry flavor, and then pour half a spoonful of soy sauce stir fry evenly.
Step 7: Add the green garlic cloves to the pot and stir-fry for 30 seconds.
Step 8: Season with 1 tablespoon of salt and sauté well.
3, boiled beef
This dish tastes numb, spicy, fresh, fragrant, tender and easy to chew meat, tender vegetables, soup red and bright, is a very classic Sichuan cuisine.
Specific preparation method
Step 1: Prepare the ingredients. Beef (beef tenderloin is best) a piece, cabbage moderate amount. Adequate amount of dried chili peppers, peppers, green onions, garlic.
Step 2: Try to remove all the sinews on the beef, and then cut it into slices of 3 centimeters in size and 2 millimeters thick. Slice the cabbage gang with an oblique knife, and tear the cabbage leaves into large pieces with your hands. Trim the dried chili pepper into segments, cut the scallions into pieces, and mince the garlic and set aside.
The third step: to the beef into a small spoon of cooking wine, an egg white, a tablespoon of corn starch and grasp with your hands, and then pour a spoonful of cooking oil, scratched well and marinated for twenty minutes.
Step 4: Pour a spoonful of cooking oil into the pan, then put the dried chili peppers and peppercorns into the pan and stir-fry on low heat. Stir-fry until the peppers are ripe and the dried chili peppers turn bright red, then turn off the heat.
Step 5: Pour the peppers and chilies into a bowl and crush them.
Step 6: Pour a moderate amount of cooking oil in the pot, when the oil is hot, put a tablespoon of Pixian bean paste and scallions, stir fry the red oil.
Step 7: Pour in the appropriate amount of soy sauce and hot water into the pot, and then boil over high heat.
Step 8: Add the cabbage to the wok and cook for two minutes until broken, then remove to a large bowl.
Step 9: Add the sliced beef to the wok and gently shake the wok. (Be sure not to stir the beef when it is first added to the pan. After a minute or so, wait until the beef is set before stirring, otherwise it will easily fall out of the batter)
Step 10: Cook until the beef is all spread out in one piece and the meat turns white.
Step 11: Season with a pinch of salt and chicken seasoning, then pour the beef, along with the soup, into the large bowl with the cabbage.
Step 12: Sprinkle the ground peppercorns and chili peppers over the beef, then sprinkle a little minced garlic.
Step 13: Pour a little cooking oil into a wok, turn off the heat when the oil is smoking, and pour it over the beef.
Step 14: Sprinkle a few scallions on top and serve.
Tips
1, do this dish, side dishes do not necessarily choose cabbage. You can choose bean sprouts, lettuce, etc. as you like.
2, beef must choose the more tender parts, and to remove the fascia, otherwise it will affect the taste of the dish.
3, the amount of chili peppers and peppercorns with their own taste, if you like a little more numb, you can also put some pepper.
4, beef do not cook for too long, as long as the meat unfolded, the color white can be served.
5, PI County bean paste has a very heavy salt flavor, so then add salt must be careful. It is best to taste, and then add according to their own taste discretion.
4, spicy chicken
This dish just look at the seller, red hot, seems to be only chicken and chili. Eat a piece of chicken, crispy outside and tender inside, spicy and rich, lips and teeth.
Usually, when you eat it outside, it is fried in oil. When we make it at home, naturally the less oil we use, the better. So, I've improved the recipe to make it more suitable for home try.
Specific production method
Step 1: Prepare the ingredients. Chicken chopped into small pieces (I used to be two chicken thighs, four or five chicken wings), dried chili peppers cut into segments, ginger slices, peanut kernels moderate, cooked white sesame moderate, pepper moderate.
Step 2: Fry the peanuts and set aside.
Step 3: Put the chicken in a pot of cold water, then add ginger slices and a small spoonful of cooking wine, boil over high heat and skim off the foam, then cook the chicken for three to five minutes, then fish out and set aside.
Step 4: Put two spoons of soy sauce, one spoon of salt, one spoon of chicken essence, two spoons of sugar into the chicken, and then marinate for about 15 minutes. The first step is to put in two tablespoons of soy sauce and two tablespoons of sugar, and then marinate for about 15 minutes!
The fifth step: the pot pour into the right amount of oil (a little more than the usual amount of oil frying can be, in addition to the best use of the pan), and then the chicken piece of a piece of the pot, a small fire began to half fry half fried.
Step 6: Fry the chicken for the first time until it is cooked and browned.
Step 7: Increase the temperature of the oil to a higher level, then add the chicken to the pan again and fry for about 30 seconds.
Step 9: Add the chicken to the pot and start stir-frying for about a minute.
Step 10: Add the fried peanuts to the pot and sprinkle with a few cooked white sesame seeds, and stir-fry evenly to serve.
Tips
1, with what parts of the chicken can be according to their own preferences to choose. But don't chop the chicken too big.
2, when cutting the chili pepper segment, try to remove the chili pepper seeds. Because too many chili seeds will affect the taste.
3. You won't put any more salt for seasoning in the stir-fry. So make sure you put enough salt while salting.
4, you can use ready-made deep-fried peanuts, which is a little more economical.
5, boiled fish
The oil used in this method is only slightly more than the usual frying, which is both healthy and cost-saving. Do not have to worry about a whole pot of used oil how to deal with, and very good in addition to the fishy flavor, but also to maintain the tenderness of the fish. Eat to the mouth spicy fresh flavor, oil but not greasy. In short, not worse than the flavor of the restaurant outside.
Specific production method
The first step: prepare the ingredients. Grass carp a, soybean sprouts moderate, dry chili moderate, pepper moderate, ginger a piece.
The second step: clean the fish and slice, fish bones and fish meat separate open. Soybean sprouts remove the whiskers and roots, pepper cut into segments, ginger slices.
Next, start marinating the fish. Put three or four slices of ginger, a spoonful of cooking wine and half a spoonful of salt in the fish bones and marinate for twenty minutes. Fish fillets in half an egg white, a spoonful of cooking wine, a spoonful of cornstarch, a small spoonful of white pepper and marinate for twenty minutes.
The third step: pot with a moderate amount of water, water boiling soybean sprouts into the pot, and then put a little salt. When the soybean sprouts cooked fish out into a large bowl.
The fourth step: pan into a little oil, oil heat into a spoonful of Pixian bean paste and ginger stir-fried red oil (like a little more spicy taste, you can put some dry chili into the pan stir-fried flavor).
Step 5: Pour in an appropriate amount of hot water into the pot.
Step 6: Add the fish bones to the pot, bring to a boil over high heat, and then lower the heat to simmer for 10 minutes. (At this time, you can taste the fish soup and choose whether to put salt or not according to your taste.) When the fish bones are done stewing, fish them out into a large bowl with soybean sprouts.
Step 7: Add the fish to the pot, piece by piece. (Do not stir. If necessary, just gently shake the pot a few times.)
Step 8: Remove the fish from the pot as soon as it comes to a boil, and add some of the broth to a bowl.
Step 9: Change a clean pot, pour about 40 ml of cooking oil into the pot, then put the dried chili peppers and peppercorns into the pot, stir-fry over low heat until the chili peppers are red and bright, and the peppercorns are fragrant enough to be fished out and put on top of the fish.
Step 10: Heat the remaining oil in the wok over high heat until slightly smoking, then turn off the heat and pour the oil over the fish.
Tips
1, about how to fillet the fish, in my other recipe "pickled fish", there is a detailed description.
2, to do this dish, it is best to choose grass carp, catfish, this kind of meat thick thorns less fish
3, sliced fish fillet is best to wash with water twice, wash until the fish meat tender white. Then marinate.
4, when cooking fish fillets, never use a spatula and other turning. Otherwise it is easy to break the fish fillets.
6, kung pao tofu
There are many ways to make tofu, this kung pao tofu is evolved from kung pao chicken, just replace the chicken with tofu. In addition, I purposely replaced the peanuts with cucumbers for a more refreshing taste. This dish is reddish in color and sweet and spicy in flavor, making it a very dainty and easy-to-make home-cooked dish.
Tofu is a tonic and heat-cleansing food, which can replenish vitality, clear heat and dryness, quench thirst, and cleanse the stomach and intestines. It is more suitable for hot body, bad breath and thirst, intestines and stomach not clear, after the heat disease to regulate the consumption of people.
Specific preparation method
Step 1: Prepare ingredients. 1 block of marinated tofu, the right amount of green onions, 1 cucumber, the right amount of red pepper, ginger and garlic.
The second step: cut the tofu into small pieces, cut the large onion into sections, cucumber diced, red chili pepper cut into segments, onion, ginger and garlic minced standby.
Step 3: Pour a moderate amount of oil into the pot, when the oil is hot, put the tofu into the pot and fry it slowly over low heat. (In the tofu just into the pot, if you need to turn, gently shake the pot can, do not use a spatula to turn, easy to break the tofu)
The fourth step: tofu deep-fried until the surface of the golden brown when fishing out. (Pictured)
Step 5: Prepare the bowl of sauce. Take a clean bowl, then add 3 tablespoons of cornstarch, ? tablespoon of salt, 4 tablespoons of sugar, 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, ? tablespoon of chicken broth, and 5 tablespoons of water to make a bowl of sauce and set aside. (Soy sauce has salt flavor, so pay attention to some of the salt)
Step 6: pan into the right amount of oil, when the oil is hot into the red pepper segment, a dozen peppercorns stir-fried flavor, and then into the onion, ginger and garlic stir-fried aroma. (You can also put a little less Pixian bean paste, stir fry some red oil, so that the color of the dish is more beautiful.)
Step 7: put the tofu into the pot and stir fry evenly.
Step 8: Add the diced cucumber and scallions to the pot and stir-fry well.
Step 9: Pour the bowl of juice into the pot, boil over high heat and then drizzle a little sesame oil, stir-fry evenly to remove from the pot.
7, shredded pork in sauce
This is a very famous Beijing dish. Tofu skin is rolled around shredded meat with a rich, tender sauce and spicy-sweet green onions, providing a rich, complementary flavor.
I used to eat this dish often in restaurants, and then I practiced it at home many times, and finally made the flavorful and delicious Beijing sauce shredded pork. I'll share my recipe with you below.
Specific production method
Step 1: Prepare the ingredients. 300 grams of pork tenderloin, two green onions, two sheets of tofu skin, 20 grams of sweet noodle sauce, 5 grams of ketchup, 5 grams of sugar, 1 egg white, corn starch, 1 spoon of cooking wine, cooking oil, sesame oil.
Step 2: Cut the pork loin into chopstick-thick shreds, shred the green onions, and cut the tofu skin into 5*5CM chunks.
Step 3: Add egg white, cooking wine and cornstarch to the pork and marinate for 10 minutes.
Step 4: Pour water into the pot, bring the water to a boil, then put the tofu skin into the pot and cook for two minutes, then pull out and set aside.
Step 5: Pour a moderate amount of cooking oil into the pot, when the oil is hot, put the shredded meat into the pot and quickly slide it away.
Step 6: Fish out the shredded pork until it turns white.
Step 7: Leave a little oil in the wok, then add the sweet pasta sauce, ketchup, and sugar to the wok and sauté over low heat.
Step 8: Stir-fry until all the sugar is melted and small bubbles start to rise from the bottom of the pan.
Step 9: Add the shredded pork to the pan and stir-fry until the sauce coats the meat, then drizzle with a little sesame oil before serving.
Tips
1, to make this dish, it is best to use pork tenderloin.
2, the onion must choose fresh, tender.
3, you can also with some cucumber strips, the taste will be better.
8, five-spiced hairy beans
Specific production method
Step one: prepare the ingredients. 500 grams of soybeans, anise 3, pepper 20 a few grains, cinnamon 1 section, 3 pieces of spices, 3 dry chili.
The second step: soak the hairy beans in lightly salted water for ten minutes, then repeatedly rub a few times to clean the beans.
Step 3: Use scissors to cut off the hard corners of the beans.
Step 4: Pour an appropriate amount of water into the pot, then put star anise, pepper, cinnamon, sesame leaves, dried chili peppers into the pot, boil over high heat and then turn to low heat and cook for 10 minutes, so that the flavor of the seasoning is fully cooked out.
Step 5: Put the beans into the pot, add 2 tablespoons of salt and a few drops of cooking oil, bring to a boil over high heat and then turn to low heat and cook for about 20 minutes. Then turn off the heat and soak for 1 hour before serving. (When cooking, do not cover the pot the whole time, so that the color will cook out more beautiful, put a little bit of oil is the same reason)
9, braised pork
Braised pork different places have different practices, the more famous are the Soviet-style braised pork, Mao-style braised pork, Lu-style braised pork, Benbang braised pork, etc., although they are all with panko, soy sauce, sugar, but the texture and taste are not The texture and flavor are not quite the same. Below, we introduce you to one of the easiest ways to make braised pork, which is guaranteed to be easy to learn.
Specific production method
Step 1: Prepare the ingredients. A piece of pork, a piece of ginger, a small bowl of rock sugar.
Step 2: Wash and cut the five flowers (about 2 centimeters, square), ginger slices.
Step 3: Blanch. Add a suitable amount of water to the pot, cold water, pour in the five-flower meat, appropriate amount of cooking wine. Boil over high heat, skim off the froth, fish out and set aside.
Step 4: Stir fry the sugar color. The frying pan is slightly hot, pour the appropriate amount of cooking oil, add rock sugar. Stir-fry over low heat.
Step 5: Stir-fry until all the icing sugar is melted and small yellow bubbles start to rise from the bottom of the pan.
Step 6: Pour the pancetta into the pan and turn the heat to medium. Stir-fry quickly to coat each piece of pancetta with the sugar color.
Step 7: Add the ginger and continue to stir-fry.
Step 8: Add the appropriate amount of soy sauce and stir-fry well. Pour in the hot water, the next start to seasoning, add the right amount of salt, 2 star anise, large fire boil and then turn to warm fire simmer for about forty minutes.
Step 9: Reduce the juice.
Step 10: Plate and serve.
10, beer duck
This beer duck, duck meat and beer stewed together into a dish. Duck meat and beer malt flavor fusion, taste more mellow, fresh and fragrant in the mouth, aftertaste slightly sweet, color red and attractive, is a very delicious simple home cooking.
Specific production method
Step one: prepare the ingredients. Half a duck, a can of beer, a red pepper, a sharp pepper, a section of green onion, a small piece of ginger, two star anise, two leaves.
The second step: the duck chopped into pieces, red pepper cut into pieces, sharp pepper cut into pieces, green onion cut into pieces, ginger sliced spare.
Step 3: Put the appropriate amount of water in the pot, when the water boils, put the duck pieces into the pot, and then add two spoons of cooking wine. When it boils again, fish out the duck pieces and set aside.
Step 4: Pour a proper amount of oil into the pot, when the oil is hot, put the duck pieces, and start to stir-fry on low heat. All the water in the duck pieces will be stir-fried out.
Step 5: Add star anise, sesame leaves, ginger and scallions to the pot and stir-fry for flavor.
Step 6: Add two tablespoons of rock sugar and one tablespoon of dark soy sauce to the pot and continue to stir-fry for 1 to 2 minutes. （
Step 7: Pour the beer into the pot and add two tablespoons of salt. Bring to a boil over high heat, then turn down the heat and simmer for 15 minutes. (If the duck pieces are large, add more water to the pot and extend the simmering time.)
Step 8: Add the red pepper and bell pepper pieces to the pot and sauté for 1 to 2 minutes.
Step 9: Turn off the heat and serve on a plate.
11, Dongpo Pork
Dongpo Pork, a traditional famous dish. Its thin skin and tender meat, red color, taste pure juice, crispy and shape is not broken, glutinous and not greasy mouth, by many people like.
Slow fire and more wine is the trick to make this dish, so it usually has to be stewed for a long time to be delicious. Using an electric pressure cooker to make it is entirely about saving time and effort, so if you have plenty of time, you can make it in a regular casserole dish.
Specific preparation method
Step 1: Prepare the ingredients. 800 grams of pork, 100 milliliters of soy sauce (30 milliliters of dark soy sauce, 70 milliliters of soy sauce), 200 milliliters of yellow wine, 100 grams of rock sugar, 100 grams of scallions, 30 grams of ginger.
Step 2: Cut the pork into large pieces and slice the ginger.
Step 3: Put the pork in a pot of cold water, boil and blanch for five minutes, then pull out and set aside.
Step 4: Spread the cleaned and dried shallots on the bottom of the pot.
Step 5: Place the ginger slices on top of the shallots.
Step 6: Place the pancetta skin side down in the pot.
Step 7: Pour the rock sugar, soy sauce and yellow wine into the pot in turn.
Step 8: Cover the pressure cooker lid and select the stew button.
Step 9: After the first step of pressing, turn the meat so that the pork skin is facing up. Close the lid and press again for 10 minutes.
12, pearl rounds
This pearl rounds are stuffed with fat and lean thirty-seven percent meat and wrapped with glutinous rice on the outside. After steaming, the texture is soft and sticky, taste fresh and delicious, rice grain crystal white, shiny and luminous, such as a pearl of round and moist pearl favorite, very suitable for family dinner. Nutritional food network micro-signal:ms6599 We learn to cook together!
Specific production method
Step one: prepare the ingredients. 400 grams of pork stuffing, glutinous rice, 1 small piece of ginger, the right amount of scallions, 1 carrot.
Step 2: Clean the glutinous rice, then soak it for 5 hours.
Step 3: Chop the ginger into a bowl, then pour in 3 tablespoons of water and soak for half an hour and set aside.
Step 4: Start mixing the meat. Pour some sesame oil into the meat mixture, then stir in one direction until the mixture becomes sticky. Add 2 tablespoons of salt, 1 tablespoon of chicken broth, 1 tablespoon of cooking wine, and stir in one direction. (Stir in one direction the whole time. (Do not add soy sauce, as it will affect the color of the steamed glutinous rice.)
Step 5: Add the ginger and water to the meat mixture three times, stirring well each time.
Step 6: Add the chopped scallions to the meat mixture and mix well.
Step 7: Repeatedly beat the meat several times to make it stronger.
Step 8: Slice the carrots into thin slices and place them on the steamer basket.
Step 9: Take the appropriate amount of meat mixture into your hands and knead it into meatballs. Then put it into the drained glutinous rice, so that the surface of the meat ball is sticky with glutinous rice.
Step 10: Put all the meatballs on the radish slices, put boiling water on the pot, and steam on high heat for 25 minutes.
13, spicy shrimp
This spicy shrimp has a little dry pot feeling, juice thick flavor, color red, spicy and attractive, simple method, very suitable for home production.
Specific production methods
Step one: prepare the ingredients. 500 grams of fresh shrimp, 200 grams of celery, 200 grams of green onions, ginger, parsley, dried red pepper moderate. (The amount of chili comes with your taste.)
Step 2: Cut off the shrimp whiskers.
Step 3: Remove the shrimp threads.
Step 4: Cut celery into pieces, slice green onion, slice ginger, cut red chili into pieces, cut cilantro into pieces and set aside.
Step 5: Pour a little oil into the pot, when the oil is hot, put the shrimp into the pot and half fry half fry until all brown, as shown in the picture. Then drain the oil and set aside. (I use half frying half deep frying method, this is more oil saving. If you want to taste more crispy, you can change to deep fry)
Step 6: pan into a little oil, oil heat into the dry chili, 2 tablespoons of Pixian soybean paste stir fry red oil, and then into the ginger stir fry flavor.
The seventh step: the shrimp into the pot stir fry evenly.
Step 8: Add the scallions and celery to the pan and stir-fry for 1 minute.
Step 9: Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, half a tablespoon of salt and stir-fry evenly, then sprinkle with white sesame seeds before serving. Put some cilantro on the plate to garnish.
14, bean curd pig's feet
This bean curd pig's feet is soft and salty, the entrance of the Q bullet, the more you gnaw the more addictive. And the practice is simple, zero failure, kitchen white can also try Oh
Specific production method
Step one: prepare the ingredients. Pig's feet two, curd 4 pieces, ginger moderate, dry red pepper 3. (Mincing pig's feet is a labor of strength, if you can, or trouble the boss of the meat seller to help chop well ~ don't be difficult for yourself ~)
Step two: put the pig's feet into the water in advance to soak for 5-6 hours. (This step is to remove some impurities in the pig's feet to better remove the fishy flavor. It is worth mentioning that now the weather is getting hotter and hotter, it is better to put the whole pot in the refrigerator freezer)
Step 3: Crush the curd and set aside, as shown in the picture.
Step 4: Blanch. Put the pig's trotters in a pot of cold water, then pour in two tablespoons of cooking wine. Bring to a boil over high heat, then skim off the froth and fish out the pig's feet and set aside.
Step 5: Pour a little oil into the pot, when the oil is hot, put the pig's trotters into the pot, stir-fry over low heat until the surface of the pig's trotters is lightly browned.
Step 6: Add about 15 grams of rock sugar to the pot and stir-fry over low heat until the sugar melts (be sure to use low heat throughout, or else it will be easy to paste the pot). Then put the ginger, dry chili pepper into the pot to stir fry evenly.
Step 7: Pour the curd into the pot, then pour in 1 tablespoon of soy sauce and stir-fry evenly.
Step 8: Pour in a large bowl of water and add 1 tablespoon of salt. Turn down the heat and simmer for an hour and a half. (You don't need to put in too much salt because curd has a salt flavor. Alternatively, you can use a pressure cooker to simmer it, saving time and effort~)
Step 9: Once it has simmered for enough time, turn up the heat and drain off the excess broth in the pot to serve on a plate.
15, big dish chicken
Da pan chicken, many people like. Its dishes are colorful, smooth and spicy chicken and soft and sweet potatoes, spicy and fragrant, coarse and fine, is a good meal.
Specific production method
Step 1: Prepare the ingredients. Two chicken thighs, three chicken wings, two potatoes, one green pepper, one red pepper, half an onion, ginger moderate, garlic moderate. Seasonings are: cooking oil moderate, Pixian bean paste two spoons, 15 grams of rock sugar, 1 gram of salt, 1 gram of chicken essence, 10 milliliters of soy sauce, two star anise, peppercorns moderate, the right amount of coriander, the right amount of dry chili pepper, a can of beer.
Step 2: Chop the chicken thighs and wings into pieces, peel and cut the potatoes into pieces, break the green peppers into pieces, cut the onions into pieces, break the red peppers into pieces, slice the ginger, slice the garlic, and cut the dried red peppers into segments and set aside.
Step 3: Add the right amount of water to the pot, then cool the water in the pot, blanch the chicken and set aside.
Step 4: Pour cooking oil into the pot, when the oil is hot, add star anise, pepper, dry chili, sesame leaves, garlic, ginger stir fry flavor.
Step 5: Put the Pixian bean paste into the pot and stir fry the red oil.
Step 6: Add the chicken pieces to the pot and stir-fry evenly.
Step 7: Add rock sugar and soy sauce and stir-fry for color.
Step 8: Pour the beer and a bowl of water into the pot. Bring to a boil over high heat, then turn down the heat and simmer for 15 minutes.
Step 9: Add the potatoes to the pot and simmer for 15 minutes.
Step 10: While the potatoes are simmering, bake the pre-purchased naan in the oven on top and bottom at 200 degrees for 5 minutes, then remove it and cut it into eight pieces and set aside on a plate.
Step 11: Sauté the peppers, red bell pepper, and onion in a pan and begin to reduce the sauce over high heat.
Step 12: Season with a pinch of salt and add a pinch of chicken broth.
Step 13: Serve the chicken on naan.
Tips
1, the traditional way to make a large plate of chicken is to use the whole chicken chopped into pieces to do. In the home style, a chicken can't be eaten all at once, so I only used chicken legs and wings. When you make it, you can use the whole chicken, or you can choose the parts of the chicken according to your preference.
2. Chopping chicken meat needs to be steady, accurate and ruthless, and it is a laborious job, especially chopping frozen chicken meat. Can't get it, the honorable task to the male compatriots, you are only responsible for standing on the sidelines praise on it
3, beer can make this dish a lot of flavor, so do not recommend replacing it with water.
4, PI County bean paste has a very heavy salt flavor, so be careful when adding salt. I put in the last salt is also for this reason, this time you can taste the whole pot of food, how much you need to put how much.
5, the soup of the big dish chicken is very delicious. So, when the juice does not need to collect too dry, leave a little out of the noodles or rice to eat.
6, naan is bought in advance outside, a few dollars a piece. If you don't have an oven, just cut it into chunks and put it on a plate. The hot broth from the big dish of chicken will warm up the naan.
16, plum and vegetable buckle meat
Plum and vegetable buckle meat, a hard dish that you can eat a few bites of whether you like fat meat or not. Its taste is salty and fresh, the meat is soft, fat but not greasy, strong flavor of the plum cabbage. Its color is saucy red and bright, and the soup is sticky and tasty, which is really excellent with a bowl of rice.
There are many ways to prepare pork with preserved mustard greens, and this method uses the least amount of seasoning. Only the common soy sauce and cooking wine.
Specific production method
Step 1: Prepare the ingredients. Five-flower pork a side piece (choose the meat thicker), a small bowl of plum cabbage (dried plum cabbage to soak a full twelve hours, soaked and repeatedly washed many times to remove the fine yarn grain in the plum cabbage), green onions, ginger.
Second step: clean the pork, chopped dried plum, green onion cut into large pieces, ginger half cut into large pieces, half cut into minced.
Step 3: Add water to the soup pot and add the pork. Bring to a boil and skim off the froth. Then add a little cooking wine to the pot and put the large pieces of ginger and green onion in. Slowly cook on low heat for about thirty minutes.
Step 4:Fish out the cooked meat. Coat all sides of the meat with soy sauce while it is still hot. Then let it rest for a few minutes.
Step 5:Add oil to the wok. When the oil is 60% hot, put the pork skin side down into the pan. Fry it well, then lift it out and absorb the oil on the surface with absorbent paper.
Step 6: Heat a little oil in the wok, add the ginger and sauté to bring out the flavor, then add the chopped preserved mustard greens. Add a little soy sauce and stir-fry.
Step 7: Slice the pork and place it in a bowl, skin side down.
Step 8: Spread the sauteed dried plums evenly over the pork.
Step 9: Steam for two hours.
18, pickled fish
Very much like to eat pickled fish, every time you go to a Sichuan restaurant to eat, this dish is certainly a must. Its fish is tender, sour and spicy, very appetizing. In fact, pickled fish is not difficult to do at home, the following details.
Specific production method
Step 1: Prepare the ingredients. Grass carp (2.5 pounds or so), sauerkraut fish packet a bag (actually only use to which the sauerkraut), egg white a, ginger a piece of green onion moderate, pickled peppers a few, a few dry chili peppers, peppers a dozen grains.
The second step: start packing fish. Fish scales and gills and internal organs (this step can let fish sellers to help pack), and then remove the black membrane of the abdomen and then clean, then remove the fish line, and then use kitchen paper towels to the surface of the fish to absorb the water. Finally, use a boning knife to chop off the head of the fish.
Step 3: With one hand, press the fish with a dry rag, and with one hand, use a knife against the spine of the fish to slice off the flesh on one side.
Step 4: After slicing one side of the fish, turn the fish over and slice off the other side. The picture shows both sides of the fish sliced down.
Step 5: Chop the fish bones into small pieces.
Step 6: Place the fish skin-side down on the chopping board, then hold the fish with one hand while slicing off the bones with the other. Cut the bones into chunks and set aside.
Step 7: With one hand gently pressing down on the fish and a slicing knife in the other, tilt the knife between 30 degrees and 45 degrees and, starting at the tail of the fish, slice the fish into about 2 milliliters of fillets.
Step 8: Place the fish head and bones in a large bowl and marinate with two tablespoons of cooking wine, ginger and scallions for 10 minutes.
Step 9: Place the fillets in a large bowl, add one egg white, one tablespoon of cornstarch, one tablespoon of cooking wine and scrunch well, then let them marinate for 20 minutes.
Step 10: Add a good amount of cooking oil to the pan, and when the oil is hot, stir-fry the ginger, scallions, and pickled peppers for flavor.
Step 11: Stir-fry the sauerkraut in the pan for one minute.
The twelfth step: the fish bones into the pot stir-fry about two minutes.
Step 13: Add appropriate amount of hot water, boil the water and turn the heat down to simmer for 20 minutes. Then add two small spoons of salt to taste.
Step 14: Fish out the cooked sauerkraut and fish bones and spread them on the bottom of a large bowl.
Step 15: At this time, add the fish piece by piece into the pot and gently shake the pot.
Step 16: Pour the mature fillets into a large bowl.
Step 17: Put a little cooking oil in the wok, and when the oil is hot, add the red chili and peppercorns.
Step 18: Pour the chili peppers and peppercorns together with the oil on the fish fillets.
Tips
1, do pickled fish is best to choose grass carp, black carp, catfish, this kind of meat thick thorns less fish.
2, it is best to use authentic Sichuan pickles. If you can't buy it, you can do what I did and buy a packet of pickled fish ingredients. Then use only the sauerkraut in it.
3, it is best to prepare two knives, one is a bone knife, used to cut off the head of the fish, chopping fish bones. One is a slicing knife, used to slice fish fillets. The two knives are different and have different shapes and weights.
4, sliced fish fillets are best washed with water twice, washed until the fish meat tender white. Then marinate.
5, when cooking fish fillets, must use a small fire, and never turn with a spatula and so on. Otherwise it is easy to break the fish fillets.
19, dry pot ribs
Recommended reasons: ribs outside the charred, tender, mouth, lettuce crisp, spicy rice.
Specific production method
The first step: prepare the ingredients. 800 grams of pork ribs, one lettuce, 10 grams of ginger, 10 grams of garlic, one onion, chili peppers.
Step 2: Cut the lettuce into pieces, shred the onion, slice the ginger, slice the garlic.
Step 3: Put cold water in a pot. Blanch the ribs.
Step 4: Put the blanched spare ribs into the soup pot again, add the right amount of hot water, then add the cooking wine, star anise, salt, ginger, and bring to a boil over high heat, then turn down the heat and simmer for 20 minutes.
Step 5: Fish out the ribs, pour in the appropriate amount of soy sauce and mix well while hot.
Step 6: Add the appropriate amount of oil to the skillet, then add the ribs and fry slowly over low heat until both sides are golden brown.
Step 7: Lay the chopped onion flat on the bottom of the dry pan and set aside.
Step 8: Add the oil to the pan. When the oil is hot, add the bean paste and stir-fry to release the red oil, then add the garlic and dried chili peppers and stir-fry to release the flavor.
Step 9: Add the lettuce into the pot and stir-fry evenly.
Step 10: Stir fry the ribs in the pot. Add a little chicken essence and sesame oil before serving.
Step 11: Put the ribs into the dry pot, light a small piece of alcohol, you can start.
20, fragrant marinated chicken claws
specific production methods:
Step one: prepare the ingredients. 500 grams of chicken claws, 1 onion, ginger moderate. Cinnamon 2 sections, 3 anise, 3 dry red pepper, pepper 20 a few grains, fennel 20 a few grains, 3 slices of sesame leaves.
Step 2: Clean the chicken claws, remove the dry skin remaining on them, and then chop off the chicken nails.
Step 3: Put cinnamon, star anise, dry red pepper, pepper, fennel, sesame leaves into the packet (you can not use it without packet), and then put it into the pot, then put the chicken claws, green onion and ginger into the pot, pour about 800 ml of water at once, and start to cook on a high flame.
Step 4: Then add 50 ml of soy sauce, 20 ml of dark soy sauce, 5 grams of sugar and 5 grams of salt to the pot in order to season.
Step 5: Bring the soup to a boil over high heat, then skim off the foam from the soup and turn down the heat to simmer for 10 minutes.
Step 6: Turn off the heat and soak for 3 hours, then fish out the chicken claws for serving.