material
Appropriate amount of soy sauce, Houttuynia cordata 200g, bacon 150g, 7 dried peppers, 2 cloves of garlic, 2 green garlic, salt 1/3 teaspoons (2g), chicken essence 1/3 teaspoons (2g), oil 1 tablespoon (65438.
working methods
Wash the bacon with warm water, steam it in a steamer for 20 minutes, then take it out and cool it a little, and then cut it into thin slices for later use.
Fold the ear roots into small pieces about 4cm long by hand, then put them in clean water and rub them repeatedly with both hands to remove the fibrous roots at the joints.
Break the dried peppers into small pieces. Slice garlic. Wash the green garlic, peel it and cut it into 3 cm long oblique sections.
Turn the oil in the wok over medium heat. When it's 50% hot, add the sliced bacon, stir-fry until the edge is slightly curly, and take it out for later use.
Leave the bottom oil in the wok, heat it again, add dried Chili, green garlic and garlic slices, add salt and stir-fry until fragrant.
Finally, put small pieces of broken ears and bacon slices into the pot, add soy sauce and chicken essence, and continue to stir fry for about 3 minutes.
skill
The original flavor of the ear root can be better maintained without cutting the ear root with a metal cutter. Moreover, when the broken ear root is broken by hand, you can feel whether the broken ear root is tender or not, and remove the older broken ear root at any time.
Ear roots can be eaten raw. If you like the smell of ears, you don't need to stir fry for a long time. If you don't like the smell of the ears, you can extend the cooking time appropriately, so that the "fishy smell" of the ears will be obviously weakened.
Bacon should be fat and lean pork with skin. Peasant bacon is darker in color and more smoked. If you don't like the smell of smoke, you can choose "wind meat" (bacon without smoke) for cooking.
Bacon contains more salt. Please add salt when cooking. For people who are not suitable for eating too much salt, bacon can be cooked in boiling water during the production process, and the taste will be lighter.
Poerduo roasted Qingjiang fish
material
Carp produced in Qingjiang River 1 (it can also be replaced by other grass carp, carp and perch) (about 600g in weight), 80g of broken ear root and shredded onion, 50g of cucumber slices, shredded onion, coriander leaves and shredded red pepper 10g. 6g of seasoning salt, onion ginger juice 10g, 5g of liquor, chicken essence 15g, fresh soup 15g, Chili powder 10g, 5g of cumin powder, 3g of thirteen spices, 30g of red oil, prickly ash oil 15g and 20g of red bean paste.
working methods
1. Slaughter carp, remove scales and gills, gut it, wash it, remove bones and belly thorns, make a cross knife with a distance of 1.5cm and a depth of 0.5cm on the fish, add salt, onion ginger juice and Chinese liquor 10 minute for later use.
2. Cut the ear root into 0.5 cm square particles.
3. Sit the pot on the fire, put peanut oil in the pot, and fry the carp for 5 minutes when it is 70% hot. Leave 30 grams of oil in the pot, stir-fry shredded onion for 3 minutes when it is 70% hot, take it out and put it in a flat-bottomed iron pot that has been burned for 10 minutes, decorate it with cucumber slices around it, and then add fried carp.
4. Put 20g of peanut oil into another pot, add red bean paste and stir-fry for 2 minutes when it is 60% hot, add fresh soup, Chili powder, cumin powder, thirteen spices, chicken essence, red oil and pepper oil and stir-fry for 2 minutes, turn off the fire, add broken ear roots, turn it over evenly, pour it over the fried carp, and sprinkle with shredded onion, coriander leaves and red pepper. After serving, light an alcohol lamp under the pot and bake it on low heat.
Stunt characteristics
The fish is crispy outside and tender inside, and the roots of broken ears are rich in flavor.
Operation key
When you fry fish in oil, the oil temperature should not exceed 70%, otherwise the fish will be cooked in the paste. If the oil temperature rises, you can temporarily take the pot away from the fire.
Production of red oil
Put peanut oil 1500g into a pot, heat to 70% heat, add 500g of pepper noodles, fragrant leaves 100g, 50g of onion, 50g of ginger, 20g of star anise and 0/50g of Arnebia euchroma, and leave for 24 hours.
The biggest feature of this dish is its outstanding taste. After absorbing the fragrance of fresh soup, Chili powder, cumin powder, thirteen spices, red oil and pepper oil, it has a unique flavor. With dry fragrant Qingjiang fish, it is definitely a good dish that you can never get tired of.
Old bacon with broken ears
material
Appropriate amount of cucumber, 200 grams of old bacon (with skin), 200 grams of broken ears, 5 grams of coriander, 5 grams of radish flower, 30 grams of douban red oil, 5 grams of pepper, 5 grams of onion, 20 grams of essential oil, 5 grams of refined salt, 5 grams of monosodium glutamate and 5 grams of sesame oil.
working methods
1. Scrape the skin of the bacon with a knife, rinse it clean, put it in a pot and cook it for 15 minutes until it is cooked, and take it out and cut it into 5cm, 3cm wide and 0.2cm thick slices; Remove the leaves from the roots and wash them. Cut the stem into 5 cm long segments and wash it twice in clean water with 2 grams of salt to remove the astringency of the roots.
2. Put the wok on a big fire, pour in refined oil and douban soy sauce. When the heat reaches 50%, stir-fry the onion and pepper with low fire, take out the onion and pepper, stir-fry the bacon slices for 2 minutes until they shrink and curl, stir-fry the ears with high fire for 65,438+0 minutes, add 3 grams of salt, monosodium glutamate and sesame oil, and then take out the wok.
Stunt characteristics
Old bacon, that is, bacon that has been air-dried for a long time, is especially famous for its' produced in Qingcheng Mountain, Sichuan, which is dry and fragrant. This dish is cooked with pleasant aroma of spike root, with unique flavor, tangy aroma, crisp taste and bright red color.
Shifu dianbo
1, bacon should be half fat and half thin, so that the taste of the food can be fragrant.
2. The broken ear root must be cleaned with salt, otherwise its astringency will affect the overall effect of the dish.
3, stir-fry the roots of the ears for a short time, otherwise the color will easily turn black.
Zheergen salad
material
Houttuynia cordata, salt, soy sauce, vinegar, sugar, monosodium glutamate, Chili oil, garlic.
working methods
1. Wash Houttuynia cordata Thunb. Remove the old roots and leaves with clear water, leaving the tender roots and leaves, and then divide them into sections of appropriate length by hand.
2. Press garlic into minced garlic and make Chili oil in microwave oven.
3. Soak Houttuynia cordata in cold boiled water for 5 minutes (people who don't like the smell of Houttuynia cordata will soak for a while), remove and drain.
4. Put Houttuynia cordata into a large pot, drizzle with Chili oil and garlic, add all seasonings and mix well.