Raw materials:

Seasoning: 2g of salt, 2g of monosodium glutamate 1 g, 2g of soy sauce, 5g of Sichuan watercress, 3g of Jiang Mo and garlic, 2g of garlic, 5g of red pepper15g, 5g of dried Chili festival, 20g of tea oil and 300g of stock.

Practice:

1. Wash the dried citron and cut it into thin slices with a length of 4 cm, a width of 6 cm and a thickness of 0.5 cm; Wash the bacon and cut into thin slices with a length of 4 cm, a width of 6 cm and a thickness of 0.2 cm.

2. Add tea oil into the pot, stir-fry Sichuan watercress, soy sauce, Jiang Mo, dried Chili Festival and garlic until fragrant, add smoked bacon and dried garlic, stir well with low fire, add broth and salt, simmer for 5 minutes, sprinkle monosodium glutamate out of the pot and put it into the dry pot, and sprinkle garlic and bright red pepper.

Griddle spicy chicken wings

Raw materials:

Fresh chicken wings, small red dried chili slices, pepper, onion slices, ginger slices, garlic slices, soy sauce, salt, cooking wine and flour.

Practice:

1. Wash the chicken wings and make several cuts on the surface with a knife. Add cooking wine, salt, soy sauce, onion and ginger slices and marinate for 30 minutes. Remove the onion and ginger slices, then sprinkle with a thin layer of dry flour and grab it evenly, paying attention to just a little flour.

2. Heat the wok and put more oil, which can basically drown the chicken wings. When the oil is very hot (you can see that it will smoke), fry the chicken wings. When the surface of the chicken wings is golden, shrink them, and take them out for use.

3. Leave a little oil in the wok, heat it to 50%, add dried Chili, pepper, onion and garlic slices, and then add chicken wings immediately, stir well quickly and take out the pot.

Griddle cooked bullfrog

Raw materials:

Bullfrog, potato, lettuce, coriander, dried pepper, ginger, onion, garlic, dried starch. Seasoning: salt, white pepper, Sichuan spicy sauce, pepper, cooking wine, soy sauce, sugar.

Practice:

1. The bullfrog asked the stall owner to kill it alive, remove the internal organs, skin and toes, wash it and cut it into pieces;

2. Peel potatoes and lettuce and cut them into strips respectively, and cut parsley and onion into sections; Remove the coat of garlic, peel off garlic and slice ginger;

3. Put the bullfrog into a bowl, add a little salt and pepper, mix well and marinate 15 minutes;

4. Put enough oil into the hot pot, fry the potato chips with low fire until the heat reaches 60%, and then remove them for later use;

5. Pat some dried starch on the pickled bullfrog, fry it in the oil pan until it is slightly yellow, and take it out for later use;

6. Pour excess oil into the pot, leave a little base oil, and add onion, ginger, dried pepper, pepper and garlic to saute;

7. Stir-fry a tablespoon of Chuanxiang beef hot sauce or other hot sauces, and add lettuce and potatoes to stir fry slightly;

8. Add appropriate amount of cooking wine, soy sauce and sugar to taste, put the fried bullfrog in, stir fry quickly and evenly, and sprinkle with parsley.