Introduction:

Traditional Mao Blood Wanton is delicious, but it is slightly simple and the ingredients used are ordinary. So the hot pot base, perfumed fish material, special old oil, green pepper oil 4 kinds of seasoning mixed use, make this dish spicy and fresh, mellow flavor, tantalizing appetite. This material can also be used in aromatic pot boiled fatty beef, aromatic pot fish head king, aromatic pot catfish and so on.

Raw materials:

150 grams of duck blood, pork waist slices, tripe, duck intestines, 80 grams of kelp, kelp slices, tea tree mushrooms, 50 grams of winter vegetables.

Seasoning:

Special old oil 20 grams, A material (15 grams of soybean paste, 10 grams of dried chili peppers, dried pepper, 12 grams of ginger, garlic rice), 1 kilogram of broth, B material (20 grams of hot pot base, perfumed fish seasoning, 5 grams of salt, sugar, cooking wine, green peppercorn oil, monosodium glutamate (MSG), chicken broth), 8 grams of green onion, C material (25 grams of special old oil, dry chili peppers, dried peppercorns).

Special old oil production:

First stainless steel vat placed on the fire, under the oil (butter or vegetable oil) 150 kg burned well, under the garlic 2 kg, ginger 2500 grams and onion 3 kg, fried dry flavor after fishing out do not, and then put the bean paste 10 kg stir-fried to bright oil, and then put 500 grams of sesame leaves, 300 grams of cardamom, 200 grams of cinnamon, edamame 2 kg, mash 500 grams (juice) and processed patty sea pepper 7 kg, fried incense under the white wine, cooking wine 500 grams each that is. After the old oil refined and left to stand for 5-6 hours, remove the dregs, can be added to the soup for spare.

Methods:

(1) Add wine to boiling water, duck blood, eel boiled; enoki mushrooms, tea tree mushrooms boiled in a separate pot standby.

(2) frying pan with a special old oil, into the A material stir-fried aroma into the soup, cooking flavor into the B material seasoning, into the kelp slices, tea tree mushrooms and cook for 15 minutes, fished into the bottom of the pot.

(3) in the pot in the sauce under the duck blood, pork waist slices, and finally under the tripe, duck intestines cooked for 1 minute from the pot, the pot sprinkled with chopped green onion.

(4) another pot under the C material stir-fried and drizzled on the surface of the dishes can be.

Chopped wild okra

Main ingredients:

200 grams of fresh okra

Accessories:

20 grams of homemade chopped pepper sauce

Seasonings:

2 grams of chicken essence, 1 gram of pepper, 20 grams of chili oil, 15 grams of vinegar.

How to do:

1, cut off the end of the fresh okra connected to the part, wash and drain the water, neatly into the plate standby;

2, hot pan on a little oil, add red chopped peppers stir fry, turn off the fire into the chopped garlic, 1 tablespoon of light soy sauce, add 2 tablespoons of soy sauce, a little sugar, seasoning 2 grams of chicken essence, 1 gram of pepper, chili oil 20 grams, 15 grams of vinegar to taste sauce;

Seasoning:

2, 2 grams of chicken essence, pepper 1 grams of chili oil 20 grams, vinegar, 20 grams of vinegar, 15 grams of sauce;

To make the sauce. 15 grams of vinegar into a flavor sauce;

3, will be organized after the fresh okra yard neatly added after the mixing of flavor sauce can be drizzled.

Homemade pepper sauce:

1, red pepper washed, dried to completely dry without moisture;

2, the board, knife, ready to load the container of chopped peppers, all the tools washed to oil-free, and dry, that is, all the tools and containers can not be left with the oil and raw water;

3, will be the red pepper to the tip of the chopping, chopping garlic cloves, chopped into a uniform mince, put into the prepared container. Put into the prepared container in batches, put salt in batches and mix well;

4, chopped peppers bottled bottle is not too full, the bottle mouth to leave a certain space, dripping into the white wine, and then sealed;

5, will be mixed with well-filled chopped peppers placed in air-circulating indoor fermentation at room temperature for 2 days, and then transferred to the refrigerator to preserve the refrigerator, marinated for 7 days can be eaten.

Tips:

1, chopping chili before you must wear gloves to avoid the discomfort of chili juice on the hands;

2, all utensils do not dip into the water and oil, oh, otherwise easy to deteriorate.

Secret Appetizing Pork Knuckle

Features: hot and sour, appetizing and spleen, flavorful juice to solve the greasy pork knuckle.

Raw materials: pork knuckles 2 about 450 grams, sweet potato vermicelli 100 grams.

Seasoning: homemade sauce (500 grams of red soy sauce, 1 kg of vinegar, 100 grams of ginger, 30 grams of minced green onion, 30 grams of minced garlic, 100 grams of fresh millet chili knots, 30 grams of salt, 50 grams of monosodium glutamate and soak 8 hours and become) 200 grams of chicken 5 grams of chicken, 5 grams of monosodium glutamate, salt 5 grams of millet chili 10 grams of minced parsley 10 grams of sesame oil 8 grams of sesame oil, pepper oil 15 grams.

Methods:

1, the pig's hand clean hair, into the boiling water (which adds a little green onion and ginger and cooking wine) to boil off the blood, fish out of the water, and then into the steamer on high heat for 30 minutes until rotten, remove the knife into pieces.

2, sweet potato flour with boiling water, and then into the boiling water for 1 minute until cooked, out into the bottom of the plate, the steamed pork knuckles buckle in the plate on the vermicelli.

3, another pot into the homemade sauce, add chicken essence, monosodium glutamate, refined salt seasoning, into the millet pepper, sesame oil, pepper oil boil, pour on the pork hands, sprinkle parsley can be.