/Ingredients/
Fresh shrimp, potatoes, garlic cloves, red pepper, cilantro
/Steps/
1, fresh shrimp to remove the mud line washed and drained, peeled and washed potatoes and cut into small pieces, a little easier to taste. Garlic cloves, red pepper cut into small pieces, parsley washed and cut into small sections.
2, the pot put the right amount of oil, a little more. Put the shrimp into the high heat and fry until completely browned, turn the heat down, continue to fry on 5-8 seconds.
3. Fish out and take the shrimp oil. Pour the shrimp oil into the pan and add the potatoes to fry.
4: Fry the potatoes over high heat for 5-8 seconds, then turn down the heat and fry until the potatoes are cooked through and the surface is slightly charred.
5. Season with salt. Add in the fried shrimp and stir-fry appropriately
6. Crush the garlic cloves with a knife and add them to the pot.
7, put red pepper. Put cilantro can be.
Dry pot ribs
/Instruments/
Ribs, lotus root, millet peppers, peppercorns, star anise, cinnamon, coriander, one-head garlic, ginger, cumin grains
/Steps/
1, chop the ribs into small sections, wash and drain. Because ribs are not blanched, rinse them three times repeatedly.
2. Marinate the ribs in the marinade for 30 minutes.
3, frying pan put the right amount of cooking oil, can not over the ribs on it, burn until warm, under the ribs, medium heat frying. Frying time from time to time to turn a little. Fry until the surface is browned, fish out of the pot.
4, fried ribs, ready ingredients: millet pepper cut in half into sections. Lotus root sliced. Wash celery, leaves and stalks separate, celery stalks cut into segments. Onion sliced. Ginger sliced. Cut garlic in half. Pack them separately in the order they go in the pot: millet peppercorns, peppercorns, allspice, star anise, cinnamon, and cumin granules put together. Ginger and garlic together, lotus root slices separately, celery stalks, onions and peppers together, celery leaves separately.
5, the ribs cooled down and then into the pot, frying over medium heat for about 5 minutes more to remove. Pour out the oil from the frying pan, leave a little oil, the next millet pepper, pepper, coriander, star anise, cinnamon, cumin grains, small fire to fry the flavor.
6, and then put cooking wine, black bean hot sauce, sugar, old soy sauce, chicken essence, stir fry.
7, then put the garlic and ginger, under the lotus root slices stir fry, under the ribs stir fry, add a little broth or water.
8, and then celery stalks, onions, green peppers, stir fry.
9, put black pepper, pepper and cumin powder, stir fry dry water can be.
Dry Pot Spicy Chicken Wings
/Ingredients/
Fresh chicken wings, small red dried chili peppers cut into pieces, peppercorns, scallions, ginger, garlic, soy sauce, salt, cooking wine, flour.
/Steps/
1. Wash the chicken wings and make several cuts on the surface with a knife, marinate in cooking wine, salt, soy sauce, green onion and ginger slices for 30 minutes. Fish out the green onion and ginger slices, and then sprinkle a thin layer of dry flour, scratch well, pay attention to just a little bit of flour can be.
2. Heat a wok and add more oil to submerge the wings. When the oil is very hot (you can see the smoke), the chicken wings into the frying, until the surface of the chicken wings some golden, shrinking, the chicken wings out of the side to be used.
3. Heat a little oil in a frying pan to 5 degrees, add dried chili peppers, peppercorns, scallions, garlic, and burst out the flavor, then immediately add the chicken wings, stir fry quickly, and remove from the pan.
Bullfrog in dry pot
/Ingredients/
Bullfrog, potato, lettuce, cilantro, dried chili, ginger, green onion, garlic, dry starch. Seasonings: salt, white pepper, Sichuan and Hunan hot sauce, pepper, cooking wine, soy sauce, sugar.
/Steps/
1, bullfrog remove viscera, skin, toes, wash and cut into pieces;
2, potatoes, lettuce peeled and cut into strips, cilantro, green onion cut into pieces. Garlic remove the outer coat peeled out garlic, ginger slices.
3, the bullfrog into a bowl, add a little salt and pepper and marinate for 15 minutes;
4, hot pan into the amount of oil, to 6% heat under the potato strips in a small fire frying and then removed from the standby;
5, marinated bullfrogs pat some dry starch, will be placed in the frying pan frying until light brown and removed from the standby;
6, the pan poured off the excess oil, leaving a small amount of oil, add green onions, ginger, dry chili peppers and other ingredients. Add green onion, ginger, dried chili peppers, peppercorns and garlic;
7, put a tablespoon of Szechuan Xiang Beef Spicy Sauce or other spicy sauce into the pan and stir-fry, add lettuce and potatoes and stir-fry slightly;
8, add appropriate amount of cooking wine, soy sauce, sugar to taste, and then put the deep-fried bullfrogs into the pan, stir-fry quickly and evenly, and sprinkle in cilantro segments can be
Dry Pot Potato Slices
/Instrumental
/Instrumental
Potato Slices in Dry Pot
/Ingredients/
Potatoes, pork, bell peppers, fresh bell peppers, green onions, ginger, garlic, soy sauce, sugar, green garlic, spicy sauce
/Steps/
1. Slice the pork into thin slices and place the pork on the bottom of the pot without oil.
2. Cut thick slices of potatoes into two water, and deep-fry them over medium heat until the skin is slightly dry, then remove them from the pan and set aside.
3. Cut the bell pepper into small slices, and cut the fresh bell pepper into small sections and set aside.
4. Boiled pork original pot and then add a moderate amount of oil, put the ginger will be black beans sautéed, add green onions and garlic slices, spicy sauce stir-fried flavor, into the simmering pork slices, add soy sauce stir-fried until the meat is cooked with a little water.
5. After the water boils, add potatoes, sugar two small spoons, 1/4. stock cube, burn until the juice is about to close dry plus pepper flakes, fresh morning glory pepper segment slightly fried, and finally add green garlic knots, turn off the fire and stir-fry evenly out of the pot.
Dry Cauliflower
/Ingredients/
Cauliflower, chili peppers, bell peppers, fresh morning glory, onion, ginger, garlic, soy sauce, sugar, green garlic, spicy sauce
/Steps/
1, cauliflower dosage down, into the lightly salted water soak for 20 minutes, cleaned and removed the small dosage, blanch for 1 minute, and then immediately rinse with cold water to cool through the, drained.
2, pork thinly sliced, small red pepper cut section.
3, burst the white onion, under the meat, medium heat stir-fry until browned, forcing out the fat.
4, into the Lao Ganma spicy sauce stir fry, add red pepper segments, cauliflower, stir fry.
5, add soy sauce, sugar, stir-fry over high heat for 1 minute, add the garlic leaf segment, stir-fry for a few seconds, turn off the heat and cover with a lid to simmer for 1 minute.
Goose intestines in dry pot
/Ingredients/
Goose intestines 500 grams, 15 grams of green and red peppers. Seasonings: 3 grams of bean paste, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 50 grams of salad oil, 5 grams of green onion, 10 grams of ginger, 8 garlic cloves, 6 grams of cooking wine, 3 grams of soy sauce, 100 grams of broth, and 3 grams of chili sauce.
/steps/
1, the goose intestines blanch 15 seconds out, cut 3 cm long section. Green and red peppers cut into small pieces.
2, the pan burns the bottom oil to 50 percent hot, under the soybean paste, onion, ginger stir incense on high heat, under the goose sausage stir-fry for 30 seconds, cooking wine, put the chili sauce, garlic cloves, with soy sauce on the color, put salt, monosodium glutamate, broth, change the fire simmering for 5 minutes, put the green and red pepper pieces stir-fried out of the pot out of the pot loaded into a dry pot with fire on the table.