Materials: 500 grams of skinless pork, 150 grams of cooked fresh bamboo shoots, 30 grams of egg, 25 grams of chili, 5 grams of green onion, 5 grams of garlic, 5 grams of each sesame oil, 1.5 grams of refined salt, Fen wine 7.5 grams of wet starch 40 grams of dry starch 75 grams of peanut oil 750 grams of tomato sauce.
Practice:
1. Cut the pork into diamond-shaped pieces, meat with refined salt, Fen wine mix well, marinate for about 15 minutes, add the egg mixture and wet starch mix, in the sticky dry starch.
2. frying pan put by burning to sixty percent heat, the meat fried to five mature, poured into the drain drain oil.
3. Leave a little oil, into the onion and garlic, chili pepper burst out of the flavor plus onion, tomato sauce burned to a slight boil, thickened with wet starch thinning thickening, then poured into the meat and bamboo shoots block mixing and frying, rubbing into the sesame oil and peanut oil can be stir-fried well.
2. Dried plum cabbage buckle meat
Materials: pork, dried plum cabbage, green onions, ginger, garlic, star anise.
Methods:
1. Boil the pork in boiling water, remove the floating ends, add green onions, ginger, cooking wine and cook for 20 minutes.
2. Fish out and evenly spread soy sauce on several sides.
3. Add oil to the wok and fry on medium heat.
4. Fry until colorful.
5. dried plum cabbage with warm water to soak 10 minutes, wash thoroughly with oil into the garlic, cooking wine, sugar, soy sauce, salt stir-fry.
6. Cut into thin and thick slices.
7. Arrange skin side down in a bowl.
8. Evenly spread the sautéed dried plum cabbage, put star anise, into the pot to steam for 40 minutes.
(I remind: if steamed, can pour the soup into the frying pan, soup thickening and then dripping back to the meat on the best)
3. wood mustache meat
Materials: 150 grams of pork, 2 eggs, 50 grams of cucumber, 5 grams of fungus, chopped green onion, ginger, salt, wine, sesame oil, monosodium glutamate, cornstarch, moderate amount of each.
Practice:
1. Beat the eggs into a bowl, first take a small amount of egg white into a clean bowl, then use chopsticks to beat the rest of the eggs evenly.
2. Wash and cut the pork into thin slices, use the small amount of egg white reserved just now, with wet flour, to coat the meat and mix well.
3. Cucumber cut diagonal slices, fungus beforehand soaked in water, torn into small pieces.
4. Put the oil in the pot, boil to 5 into the heat, put the meat slices slippery, drain the oil.
5. Pour the pre-beaten eggs into the pan, stir-fry until the eggs are shaped, then remove the eggs and set aside.
6. Heat a small amount of oil in a wok over high heat, add chopped green onion and ginger, and stir-fry.
7. Cook the wine, add the meat and stir fry evenly, season with salt and monosodium glutamate (MSG), then add the cucumber slices and fungus, stir fry evenly.
8. Then pour the scrambled eggs into the pan, and stir-fry well together.
9. Before leaving the pan, drizzle some sesame oil on it.
4. Fish Scented Shredded Pork
Materials: Pork Tenderloin 300 grams, 1 green bell pepper, carrots 1/4, asparagus 1/2, black fungus 6, marinade seasoning (soy sauce 5 ml, 5 ml of cooking wine, 20 ml of water starch), Fish Scented Sauce (5 ml of soy sauce, 15 ml of vinegar, 45 grams of sugar, 1 gram of salt, 20 ml of water starch), 80 ml of salad oil, onion, ginger, garlic, moderate amount of minced Sichuan, garlic, onion, ginger and garlic. Ginger, garlic, 4-5 Sichuan pickled chili peppers.
Practice:
1. Pork tenderloin cut into thin strips, plus marinade seasoning marinade for ten minutes.
2. Green bell pepper, carrots, asparagus were cut into thin julienne, black fungus softened and washed and cut into thin julienne spare.
3. Mix the fish sauce spare, onion, ginger, garlic minced spare, pickled chili pepper minced spare.
4. Put enough oil in the pot, when the oil is six or seven percent hot, put the shredded meat on high heat and quickly slide until white, and then standby.
5. Put a little oil in the pot, put onion, ginger, garlic and sauté, put in the hot pepper and spicy powder fried red oil.
6. Add carrots, asparagus, fungus and stir-fry for 2 minutes, then add bell peppers and stir-fry evenly.
7. Add the stir-fried shredded pork and stir-fry quickly.
8. Pour in the fish sauce and quickly stir-fry evenly.
5. Sichuan Boiled Pork
Ingredients: 350g pork tenderloin, 100g Chinese cabbage, 150g lettuce stems, 80g watercress, 20g green onion, 1 tsp minced garlic, 1 tsp minced ginger, 2 tbsp bean paste, 1 tsp sugar, 1 tsp dried red pepper, 1 tbsp peppercorns, marinade: 2 tbsp dark soy sauce, 1 tbsp cooking wine, 1 tbsp fresh water, 1 egg white.
How to make it:
1. Slice the tenderloin into thin slices, and use a meat mallet to break up the tissue and make the meat thinner and larger, then cut into small pieces. Marinate the meat in the marinade for about twenty minutes.
2. Wash and cut cabbage, celery and scallions, and grate garlic and ginger.
3. dry red pepper and pepper in the pot first stir-fried, and when cooled red pepper cut into small pieces.
4. Pour cold oil in the pot, first put the dried red pepper and peppercorns burst incense, then put the garlic, ginger paste burst incense.
5. Add 2 tbsp of bean paste and sauté until red oil comes out.
6. Add stock or water, 1 tsp sugar and scallions.
7. Bring to a boil, then add the marinated meat and cook, without turning, until the soup comes to a boil again.
8. The rest of the soup pot into the cabbage stems slightly cooked.
9. Add the cabbage leaves and celery and cook until raw.
10. Prepare a large bowl and line the bottom with the cooked vegetables.
11. Layer with the cooked meat.
12. Heat 2 tbsp oil and 2 tbsp red chili oil in a wok.
13. Pour over the sliced meat while it is still hot.
6. Shredded Pork in Beijing Sauce
Ingredients: 300g pork tenderloin, 2 green onions, 1 egg, 2 tablespoons 30ml cooking wine, 1 teaspoon 5g dry cornstarch, 2 tablespoons 30g tomato salsa, 1 tablespoon 15g oyster sauce, 2 tablespoons 30ml sweet noodle sauce, 1/4 teaspoon 1ml sesame oil.
How to make this dish:
1. Slice the tenderloin into 3mm thick slices. mm thick slices, then cut into 3 mm wide julienne strips. Place in a bowl, mix in the cooking wine, pour in the egg white of half an egg, mix well, then mix in the dry starch and stir well, marinate for 10 minutes.
2. Remove the green part of the green onion, only take the white onion, wash and cut into 4 cm long section, then cut in half, cut into thin julienne strips, and put into a plate and arrange.
3. Pour the oil into the pan and heat to 80%, then pour in the shredded pork and use a spatula to quickly spread the meat, stir-fry until the meat turns brown, then pull out and set aside.
4. pot to stay a little low oil, reduce the heat to low, first pour in the tomato sauce, then pour oyster sauce, and finally pour in the sweet noodle sauce, stirring and pouring into the fried shredded meat back into the pot, change to high heat and quickly stir-fry, so that each shredded meat are hanging on the sauce, drizzle a bit of sesame oil before leaving the pot to be able to.
7. Homemade green pepper shredded pork
Materials: 150 grams of green pepper, 200 grams of tenderloin, 50 milliliters of vegetable oil, 5 milliliters of soy sauce, 3 milliliters of cooking wine, 2 grams of salt, 3 grams of starch, a little monosodium glutamate (MSG), 30 milliliters of water or fresh soup.
Practice:
1. Tenderloin cut into thin shreds after code starch, salt, soy sauce, cooking wine, 10 ml of water (fresh broth) mixed well and left for 5 minutes; peppers deseeded, cut into julienne strips. With soy sauce, monosodium glutamate, starch and water (fresh soup) into a gravy.
2. pot to medium heat, pour a little vegetable oil to burn 50 percent hot, put the green pepper, salt and stir-fry, broken after shoveling up.
3. pot to high heat, pour vegetable oil burning hot, under the shredded meat stir-fry; under the green pepper stir-fry for 3 minutes after pouring into the gravy, stir-fry evenly and then into the monosodium glutamate can be removed from the pot.
8. ants on the tree
Materials: 150 grams of vegetable oil, 200 grams of vermicelli, 80 grams of meat froth, 20 grams of green onions, ginger, garlic cloves, 30 grams of bean paste, 150 grams of soup, 30 grams of dried chili pepper
practice:
1. soak the vermicelli in cold water half an hour in advance. (Roughly some soft can be)
2. Cold oil in the pot, put the ginger paste, garlic paste burst incense, . Add the meat and stir-fry until cooked
3. Add 2/3 tbsp bean paste and 1 tbsp cooking wine, and stir-fry until reddish oil appears. Add softened vermicelli.
4. Pour in 2/3 cup stock, 1/2 tbsp light soy sauce, bring to a boil over medium heat, reduce heat to low and simmer until water is dry.
5. Finally, sprinkle some cilantro and green onion on the pan before serving.
9. braised lion's head
Materials: minced pork, bok choy, water chestnuts, whole wheat toast, green onions and ginger, eggs, cooking wine, salt, soy sauce, sugar, sesame oil.
Methods:
1. Finely chopped green onion and ginger, beaten egg, add together to the minced pork.
2. Add cooking wine and salt to the minced meat and stir vigorously in the same direction until you are sticky.
3. Peel and chop the water chestnuts, chop the whole wheat toast (whole wheat toast recipe here), and add them to the minced meat and mix well.
4. Scoop a large spoonful of filling in the palm of your hand, slightly kneaded into a ball and then gently patted back and forth between the palms of your hands to expel the internal air. Make the lion's head a little more solid.
5. Heat a frying pan and add oil to the pan, then fry the meatballs over medium heat until the surface is golden brown and strain off the excess oil.
6. Add soy sauce, sugar and water, cook over low heat until the meatballs become flavorful and juiced, then drizzle with sesame oil and serve.
7. Wash the core of the green vegetables, another pot of boiling water or soup, water boiling oil and salt, into the core of the vegetables boiled around the lion's head side can be.
10. Garlic paste white meat
Materials: meat, cooking wine, green onions, ginger, water, soy sauce, sugar, garlic paste, sesame seeds.
Methods:
1. Put a suitable amount of water in a pot, add ginger, green onion, cooking wine and meat to cook.
2. Strain the cooked meat and let it cool down, then cut it into slices.
3. Mix soy sauce, sugar, garlic and sesame seeds into a sauce and pour it over the sliced meat.
4. Finally, drizzle a few tablespoons of red oil.
11. Cola Chicken Wings
Ingredients: chicken wings, scallions, ginger, cloves, star anise, peppercorns, cinnamon, dark soy sauce, cola, sugar, salt.
Practice:
1. Pour water into the pot and boil it over high heat, then put in the chicken wings and blanch them for 2 minutes and then take them out.
2. Wash the surface of the chicken wings with water to remove the foam, then drain and set aside.
3. Cut the scallions into pieces and peel and slice the ginger.
4. Pour oil into a pot and heat it over high heat until it becomes 40% hot, then add cloves, star anise, peppercorns and cinnamon.
5. Pour the chicken wings into the pot, stir-fry for 1 minute, then pour in the cola and water.
6. Pour in the dark soy sauce and stir well, cover and change to medium heat, simmer for 20 minutes.
7. Open the lid, adjust the salt, change to high heat, cook for about 3 minutes, until the soup is thick.
12. Kung Pao Chicken
Materials: chicken breast 200g, peanut kernel 100g, seasoning: sugar 7g, soy sauce 10ml, water starch 10ml, pepper 3g, ginger 3g, garlic 3g, green onion 20g, cooking wine 5g, salt 5g, 20g of dried chili.
Practice:
1. chicken breast washed and dried water. Cut into 1.5cm square dices, then mix with water starch and soy sauce and marinate for 20 minutes. Wash the scallions and cut into 1cm long pieces. Trim both ends of the dried chili peppers and remove the seeds.
2. In a small bowl, mix water starch, soy sauce, salt, sugar and cooking wine, and mix well to make a sauce.
3. Heat the oil in a pan on medium heat, and when it is 30% hot, put the peanuts in, turn the heat down and slowly fry them until they are lightly colored, then drain the oil and set aside.
4. Continue to heat the oil in a pan on medium heat, and when it heats up to 60%, put the diced chicken into the marinade, and quickly stir-fry it until it falls apart, about half a minute after the oil, until the chicken is cooked, and then pull out and drain the oil.
5. pot to stay in the bottom of the oil, after the heat will be pepper and dried chili into the small fire fried flavor, then into the large onion segments, ginger, garlic and chicken stir-fry for a few moments, and finally adjusted to the gravy, to be thickened soup into the peanut kernels stir-fry a few times can be.
13. Pickled pepper phoenix claw
Materials: wine, pepper, seasonings, scallion, ginger, chicken claws 2 pounds, white vinegar, rock sugar, millet pepper, garlic, pickled pepper 1 bag.
Practice:
1. Put the washed chicken claws into the pot, add wine, peppercorns, seasonings, scallion and ginger, cook on high heat for fifteen minutes, cook until the chopsticks can be inserted. (Small reminder: chicken claws cut off the nails, cleaned, chopped into two sections, in order to taste.)
2. Fish out and rinse with cold water, then soak in ice water for a period of time. Prepare white vinegar, rock sugar, millet pepper, minced garlic, a bag of pickled peppers.3. Add garlic, a whole bag of pickled peppers along with the juice inside, vinegar, ginger, salt, millet pepper segments, rock sugar to the cold boiled water, mix well and then soak the chicken claws in it and put it in the refrigerator for one night to soak and then you can eat it.
14. Mushroom stewed chicken
Materials: 1 chicken thigh (about 300g), 5 dried shiitake mushrooms, 4 slices of ginger, 3 cloves of garlic, 1/4 red bell pepper (about 10g), 1/4 green bell pepper (about 10g), 1 tablespoon of sesame oil (15ml), 2 teaspoons of light soy sauce (10ml), 1 tablespoon of rice wine (15ml), 1 teaspoon of white granulated sugar (5g), salt 2g.
Practice:
1. Slice garlic cloves. Cut red and green bell peppers into thin julienne strips. Soak dried shiitake mushrooms in water to soften, clean and drain. Wash the chicken thighs, absorb the water with kitchen paper towels and cut into moderate pieces.
2. Take a deeper container suitable for microwave oven, pour in the sesame sesame oil, transfer the container into the microwave oven, and heat it at 900 watts (or high) for 1 minute.
3. Remove the container, add the chopped chicken thighs, sliced garlic and ginger, mix well with chopsticks, cover with a lid (or seal the mouth of the container with microwave-safe plastic wrap) and place it back into the microwave oven and heat for 5 minutes at 900 watts (or high heat).
4. Remove the container, add the soaked mushrooms, season with soy sauce, rice wine, sugar, salt, and 500ml water, mix well, and return to the microwave oven at 900W for 20 minutes.
5. Sprinkle with shredded red and green bell peppers to garnish.
15. Braised Chicken
Ingredients: 500g of chicken, salt, 1 piece of ginger, 1 section of green onion, shallot, 1 teaspoon of sugar, beer, oil, soy sauce.
Practice:
1. Blanch and drain the chicken in cubes, slice the ginger, slice the green onion, and cut the scallion into small pieces and set aside.
2. Frying pan on the heat and pour oil, until the oil is 6 into the heat, put ginger and scallion slices and sautéed.
3. Pour in the chicken pieces stir fry yellow, pour in the beer and soy sauce, add sugar, high heat boil, simmer for about 25 minutes, high heat juice, on the plate sprinkle scallions can be.
16. Spicy Chicken
Ingredients: 150g chicken breast, 60g green chili pepper, 20g dried chili pepper, 10g ginger, 2 green onions, 1 tbsp chili sauce, 1 tbsp soy sauce, 1 tsp cooking wine, 1 tsp white vinegar, 1 tsp granulated sugar, 1 tbsp cornstarch, 1/2 tsp water, 1 tsp cornstarch, 1/8 tsp salt, 1 tbsp egg white.
How to make:
1. Wash and dice the chicken breast, add all the marinade ingredients and marinate for about 2 minutes.
2. Wash and deseed green peppers and cut into cubes, cut dried chili peppers into segments, wash and cut scallions into small segments, wash and cut ginger into small slices, set aside.
3. Mix all the seasonings into a sauce and set aside.
4. Heat a wok, add 2 tbsp of salad oil, and sauté the diced chicken breasts over high heat for about 1 minute, until the chicken breasts are cooked through.
5. Heat another pan, add 1 tbsp salad oil, sauté Method 2 scallions, ginger, and dried chili peppers on low heat, then add diced green chili peppers and Method 4 chicken breasts, and sauté for about 5 seconds on high heat.
17. Three Cups of Chicken
Ingredients: 2 chicken thighs, 10 slices of ginger, 6 cloves of garlic, 1 chili pepper, 2 tbsp garlic sauce, 1 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp sesame oil.
How to make:
1. Cut chicken thighs into bite-sized pieces; slice chili pepper and set aside.
2. Heat a wok, add the chicken thighs from Method 1, and sauté over high heat until the surface is slightly charred.
3. In a separate frying pan, add sesame oil, garlic, ginger and chili pepper flakes and stir-fry until slightly charred, then add the chicken thighs and all the seasonings from Method 2 and simmer over low heat until the soup dries up, and then add the nine layers of pagoda and stir-fry briefly before removing from the pan.
18. Crystal Salt-Baked Chicken
Materials: half a chicken, half a package of salt-baked chicken powder.
Practice:
1. Wash the chicken with kitchen paper to dash dry water, with salt-baked chicken powder (2/3 of a half packet), both sides of the wipe, marinated for 2 to 3 hours;
2. pot of water into the boiling water, steam for 20 minutes, wait for the chicken to cool down and then chopped pieces of a plate, with a dish with the rest of the chicken, pour the appropriate amount of chicken juice, into another small bowl, add 1/3 of the chicken powder and mix, and then add a little sesame oil can be used. A little sesame oil can be.
19. hand torn chicken
Materials: 1 chicken, fungus, lemon, scallions, cilantro, salt, oil, sesame oil, soy sauce, red oil, sugar, oyster sauce, garlic, star anise, peppercorns, ginger, cooking wine.
Practice:
1. Clean up the baby chicken, boil a pot of water, put the whole chicken in the pot, cook until the chicken meat breaks, take out and let it cool.
2. Wash the fungus, tear the slices, and also cook in boiling water for two minutes, set aside.
3. Take a small bowl and make a bowl of dressing with the seasoning, cut half a lime and squeeze the juice into the dressing bowl.
4. Tear the cooled chicken into small strips with your hands, add the fungus, pour in the sauce and mix well.
5. Shred the other half of the lemon and toss into the bowl, finishing with a few sprigs of cilantro.
20. big dish chicken
Materials: a fresh chicken, four potatoes, belt noodles, green and red chili pepper each one, green onion, ginger and garlic a number of peppercorns, star anise, sesame leaves, cinnamon moderate, a handful of morning glory, soy sauce, sugar, salt.
Practice:
1. Chicken cut inch square, put in a basin, with soy sauce, salt, cooking wine flavored for 15 minutes, side dishes washed and cut clean.
2. Put more oil, under the pepper, the pepper fried through.
3. Pour in the chicken, green onions, ginger and garlic, star anise, cinnamon, sesame leaves, morning glory. Stir fry for a few minutes, pour soy sauce and water, the water must be not over the chicken pieces.
4. Add sugar, salt, cooking wine
5. Start simmering for 15 minutes.
6. Pour in the potatoes and continue to cook on low heat until the potatoes are cooked.
7. Pour in green chili red chili. It will give you color.
8. Slightly stir fry, you can leave the pot.
-Fish-
21. boiled fish
Materials: fish, boiled fish seasoning, bean sprouts, cabbage, salt, cooking wine, cornstarch, egg white, peppercorns, chili.
Practice:
1. Bean sprouts, cabbage, blanched in water, put into a large pot.
2. Wash the fish, fillet it, and chop the remaining fillet into several pieces. Scratch the fillets with a little salt, cooking wine, cornstarch and an egg white and marinate for 15 minutes.
3. In a clean frying pan, put the seasoning packet, add some hot water, add the fish fillets, turn up the heat, wait for the water to boil, keep the heat high, put the fish fillets in one by one, and use chopsticks to stir them up, turn off the heat for 3-5 minutes. Pour the cooked fish and all the broth into the big pot with bean sprouts and baby bok choy.
4. Take another clean pot and pour in half a kilogram of oil. Add the pepper and dried chili pepper seasoning packet, slowly stir fry the pepper and chili pepper flavor with low heat. Focus on the fire is not too big, so as not to fry paste. When the color of the pepper is about to change, immediately turn off the fire, the oil in the pot and pepper pepper together into a large pot of fish can be.
22. Sweet and Sour Fish Pieces
Ingredients: 1 grass carp, 1 egg, 3 tablespoons of cooking wine 45ml, 2 tablespoons of dry starch 30g, 2 tablespoons of ketchup 30ml, 15g of ginger, 50g of sugar, 3 tablespoons of rice vinegar 45ml, 1 teaspoon of salt 5g, 1 tablespoon of wet cornstarch 15ml.
Methods:
1. head, scales and internal organs, clean it, slice it from the center along the backbone, pick off the fish meat on both sides, then slice it into thin pieces with an oblique knife, season with cooking wine and marinate for 20 minutes.
2. Eggs knocked into a bowl, add dry starch, whisked into an egg batter.
3. oil in the pan, medium heat until 70% hot, the fish fillets evenly coated with egg paste, into the oil frying until golden brown out, drain the oil. Put them on a plate.
4. Leave a little oil in the pan, stir-fry ginger for a few seconds, add vinegar, sugar, ketchup, salt and 40ml of water in turn, stir for a few seconds, then mix in the wet starch, stir in one direction with a spatula, and mix into sweet and sour sauce.
5. Quickly pour the sweet and sour sauce over the fried fish fillets.
23. Pickled Fish
Ingredients: 1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of peppercorns, 10 dried chili peppers, 1 piece of cilantro, pickled fish ingredients: 1 egg white, 1 tablespoon of cornstarch, 1 tablespoon of cooking wine, 1/2 tablespoon of sugar, 1/2 teaspoon of salt, 1/3 teaspoon of white pepper.
How to make it:
1. Lay the fish flat on a board, take a sharp knife and slice the fish from the tail, then slice the fish down to the center bone, and then flip the fish down to the other side of the board; lay the sliced fish flat on a board and cut the knife at a 45-degree angle to the board, then slice the fish into thin slices.
2. Season the sliced fish with the so-called marinade ingredients and marinate for 15 minutes, scrubbing gently with your hands.
3. Wash the pickles and cut them into small strips, slice the garlic and ginger, and cut the dried chili pepper into segments.
4. Pour into the pot than stir fry slightly more than the oil heated to 70%, and then put 1 ? of the peppercorns and dried chili pepper segments choking the pot, to be out of the aroma and then into the star anise, garlic, ginger, and pickled peppers and chopped sauerkraut and stir fry together.
5. When the flavor of the sauerkraut fried out, add about 1 liter of water and then put the fish head and bones before picking off the lid of the pot to boil on high heat and then turn the heat to cook for 15 minutes until the soup becomes thick.
6. Gently pour down the fish slices to scald and cook, then turn off the heat and pour the cooked pickled fish into a large bowl or casserole dish.
7. Clean the pot, and then pour a little oil boiled to 70% of the heat, add the other half of the pepper and dried chili pepper burst incense, poured over the cooked pickled fish, put 2 parsley can be.
24. chopped pepper fish head
Materials: fat head fish head 1 (2 pounds), Hunan special chopped pepper, salt 2 grams, monosodium glutamate (MSG) 3.5 grams, 1 gram of sugar, 60 grams of salad oil, 10 grams of red oil, 10 grams of ginger, green onion 8 grams.
Practice:
1. Wash the fish head and cut in half, the back of the fish head is connected, pickled red pepper minced, chopped green onion, ginger block minced, garlic half chopped fine.
2. Then put the fish head in a bowl, and then smeared with oil.
3. Sprinkle chopped peppers, minced ginger, salt, edamame and cooking wine on the fish head.
4. Add water to the pot and bring to a boil, then place the fish head with the bowl in the pot and steam (it takes about 10 minutes).
5. Spread the minced garlic and chopped green onion over the fish head and steam for another minute.
6. Remove the bowl from the wok, then heat the oil in a wok until it reaches 10 percent of its capacity, then pour it over the fish head.
25. braised scallop
Materials: scallop, cooking wine, red pepper, green onion, ginger, garlic, anise, soy sauce, sugar, monosodium glutamate, water starch.
Practice:
1. Wash the scallop, take the middle section, marinate with salt and cooking wine for 20 minutes;
2. Put the fish section in a ventilated place to dry the skin;
3. Start a frying pan, when the oil is hot, add the scallop and deep fry it to a golden brown over medium heat, fish out and control the oil;
4. Leave the bottom of the pan with oil, popping the red pepper section, scallion, ginger, garlic and star anise, and then add the deep fried fish section;
5. Fish section;
5. Cooking wine and soy sauce, a small amount of sugar, add no more than the water boil quickly and then turn to medium heat stew;
6. Soup is basically dry, adjust the water starch, high-flame juicing, add monosodium glutamate out of the pot, sprinkled with green onions and parsley can be.
26. braised carp
Materials: 1 fresh carp (about 750 grams), 100 grams of peanut oil, 25 grams of wet starch, 5 grams of white onion, 25 grams of soy sauce, 15 grams of matsutake mushrooms, 25 grams of wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper, 1 gram of chili pepper, 1.5 grams of refined salt, 2 grams of sesame oil.
Practice:
1. Wash the fresh carp, remove scales, gills, in the abdominal dissection with a knife, remove the viscera, wash the blood foam, both sides of the diagonal graver 5 knives.
2. Matsutake mushrooms after the water, wash the sediment, remove the root, onion peeled, washed, are cut into thin julienne; ginger, washed, peeled, cut into slices.
3. pot into the peanut oil, high fire heat, a little order but when the whole carp into the pan frying into both sides into yellow, and then cook the wine, and then in turn into the chili noodles, matsutake mushrooms, salt, soy sauce, ginger, boil, change to a small fire simmering, and then into the green onion whites, monosodium glutamate, thickening, add sesame oil, pepper, into the plate, can be.
27. braised beef
Materials: 500 grams of beef, 20 grams of spicy bean paste, ginger, wine, soy sauce 25 grams each.
Practice:
1. Beef cut into pieces, boiled in hot water and fished out.
2. In the frying pan will be onion and ginger burst incense, then add spicy bean paste, and then into the beef pieces stir fry and add soy sauce, sugar pepper, wine, monosodium glutamate and star anise,
3. Finally, add the water soaked beef, with a small fire and slowly cook until the juice thick, meat crispy aroma can be.
28. Beef stewed with potatoes
Materials: beef, potatoes, cooking oil, ginger, soy sauce, red wine, salt, chicken essence, dried chili peppers, chopped green onions.
Practice:
1. Beef cut into cubes, potatoes washed, peeled and cut into pieces.
2. Boil water in a pot, and when the water boils, put in the cut beef to cook and brown, drain.
3. Heat the oil in a frying pan to 5 minutes, put the ginger slices, then add the beef and stir-fry until the beef is browned, and at the same time, cook the soy sauce, a little red wine to taste.
4. Add enough boiling water (not over the beef), add the dried chili peppers, and skim off the foam after boiling.
5. Pour the beef in 4 together with the soup into the crockpot, select auto, and simmer for about 1 hour until the beef is crispy.
6. Add the potato cubes, cover and simmer on low heat for another 30 minutes, until the potatoes are tender.
7. Reduce the juice over high heat, season with salt and chicken essence, and sprinkle with chopped green onion for decoration.