Sichuan Style Potato Braised Pork Ribs

Ingredients:

300g pork ribs, 500g potatoes, 2 tablespoons Pixian Doubanjiang (30ml), soy sauce 2 tablespoons (30ml), 1 tablespoon cooking wine (15ml), 15g minced ginger, 2 aniseed, 10 peppercorns, 1 tsp sugar (5g), appropriate amount of salt, oil.

Method:

1. Blanch the pork ribs chopped into small pieces in boiling water until they change color, wash off the blood foam and set aside, chop the Pixian bean paste into small pieces and set aside;

2. Peel the potatoes and cut them into small pieces. Soak them in water for a while to remove the starch. Add 1 tablespoon (15ml) oil to the pot and heat it. Fry the potatoes until golden brown and set aside. ;

3. Heat the wok, add 2 tablespoons (30ml) oil, add the blanched pork ribs and fry until golden;

4. Add the chopped pork ribs Stir-fry the bean paste and minced ginger until fragrant;

5. Add soy sauce and cooking wine and stir-fry evenly;

6. Add an appropriate amount of boiling water (cover the ribs), bring to a boil, and add garlic seasonings and Sichuan peppercorns;

7. Cover and turn to low heat and cook for 20 minutes until the ribs are crispy;

8. Add the fried potato cubes and cook for 5 minutes until the soup dries up. Season with salt and sugar.

Red oil beef louver

Ingredients:

300g beef louver. Ingredients: 10g dried chili, 4 slices of ginger, 2 cloves of garlic, 10g of spicy radish. Seasoning: 1 tablespoon cooking wine, 1 tablespoon chili sauce, 1 teaspoon white vinegar, a little salt, 1 teaspoon sugar, and a little chicken powder.

Method:

1. Wash the beef louvers and cut into thick shreds;

2. Chop two pieces of ginger and mince the garlic;

3. Add water to the pot, add two pieces of ginger, and bring to a boil over high heat;

4. After the water boils, add the cut beef louvers and blanch them;

5. After about a minute, add cooking wine;

6. Continue to cook for half a minute, turn off the heat, and take out the beef louvers;

7. Immediately put the fished out beef louvers into cold water. Pick it up after a while, drain the water and set aside;

8. Put two tablespoons of oil in another pot and heat over high heat;

9. Heat the oil until it is 60% hot. Add dried chili peppers;

10. Add a tablespoon of chili sauce;

11. Stir-fry over low heat for one minute, turn off the heat, and pour into a clean bowl;< /p>

12. Pour the red oil into the beef louvers soaked in cold water;

13. Add minced ginger and garlic;

14. Add a little refined salt;< /p>

15. Add a teaspoon of fine sugar;

16. Add a little chicken powder;

17. Add a teaspoon of white vinegar;

18 , add chopped spicy radish and stir evenly.

Kimchi fish

Ingredients:

1 3-pound grass carp, 1 pound Sichuan pickles, 3 tablespoons Pixian watercress, 20 Sichuan peppercorns, dark soy sauce 3 tablespoons, 5 slices of ginger, 1 handful of chives, 1 handful of coriander, 5 cloves of garlic, 1 tablespoon of vinegar, 2 tablespoons of sugar, 1 tablespoon of sesame oil

Method:

1. Remove grass carp Wash the scales and internal organs, cut them into 2-3 finger-width sections, and then cut them in half from the middle. Cut Sichuan kimchi into strips and set aside.

2. Pour dark soy sauce and cooking wine into the fish pieces and marinate for 15 minutes.

3. After the oil in the pot is hot, put the ginger slices and marinated fish pieces skin side down, let it stand, and fry over low heat for two or three minutes. Add cooking wine to remove the smell. Do not flip the fish halfway. Use the time while frying the fish to make the seasoning: mix the Pixian watercress, Sichuan peppercorns, dark soy sauce, vinegar, sugar, and scallions until evenly distributed.

4. Pour the prepared ingredients into the pot, sprinkle the kimchi strips on the fish pieces, add hot water to just cover half of the fish, simmer over medium heat for 20 minutes, and take it out of the pot. Sprinkle chopped coriander and minced garlic before serving, and drizzle with sesame oil.

Kung Pao Chicken

Ingredients:

Dinged chicken, peanuts, bean paste.

Method:

1. Take the tender chicken breast, pat the meat loose with a knife, cut it into 3 mm square cross patterns, then cut it into 2 cm square pieces, add salt ,, wet starch and mix well. The diced chicken has been prepared by the chef first, so I don’t need to do it again. The peanuts are also fried in advance, which is much better than mine and feels very crispy.

2. Heat the wok, add base oil, heat it up, add Sichuan peppercorns first, fry until fragrant, remove the Sichuan peppercorns, add diced chicken and stir-fry until loose, add bean paste and stir-fry quickly until brownish red. Cook in cooking wine and stir-fry, then add ginger and garlic, stir-fry until fragrant, then quickly pour in seasoned gravy (put sugar, vinegar, soy sauce, broth, and wet starch together in a bowl to make gravy)

< p>3. When the juice boils, add peanuts, stir-fry for a while, and then add some chopped green onion.

Black pepper pork knuckle

Making raw materials

Ingredients: 300g pork knuckle. Seasoning: 2 tablespoons oyster sauce, 1 teaspoon crushed black pepper, 1/2 onion, 75ml Sanhua wine.

Method:

1. Take an empty bowl and add oyster sauce;

2. Add black pepper;

3. Pour in Sanhua wine;

4. Mix evenly and set aside as black pepper juice;

5. Heat the pot and pour in a little olive oil;

6. Add the washed and cut pork trotters;

7. Slowly fry the pig trotters over low heat until the pork trotters are oily and turn yellow on both sides;

8. Pour in the prepared black pepper pepper juice, stir-fry slowly over low heat;

9. Until the soup is thick and the pork knuckles are evenly colored;

10. Pour an appropriate amount of water to cover the pork knuckles, and bring to a boil over medium heat , turn to low heat and simmer slowly for about an hour and a half;

11. After cooking, take out the pork knuckles and put the soup in a bowl for later use;

12. Wash the pot , heat it again, add the diced onions, and fry over low heat;

13. Fry until the onions turn yellow, soften, and emit fragrance, add crushed black pepper;

< p>14. Pour in the remaining soup from cooking the pork knuckles, stir evenly, and pour it over the pork knuckles.

Spicy duck gizzards

Ingredients:

250 ??grams of duck gizzards, 1 tablespoon of peppercorns, 2 tablespoons of pickled peppers, spicy green and red peppers 1 each, 6 cloves of garlic, 4 slices of ginger, 1 green onion, Huadiao wine, light soy sauce, dry starch, salt, sugar and pepper.

Method:

1. Wash duck gizzards with salt, wash and slice into pieces, add Huadiao wine, light soy sauce and dry starch, mix well, and marinate for a while;

2. Heat the pan with cold oil and add peppercorns at the same time. Stir-fry over low heat until the aroma comes out and make the peppercorn oil. Remove the peppercorns and use them.

3. Add the ginger slices and garlic and stir-fry until the aroma comes out;

4. When the oil is very hot, pour in the duck gizzards and stir-fry;

5. Pour Huadiao wine (you can have more) along the edge of the pot;

6. Pour the pickled peppers together with part of the pickled pepper juice and stir-fry. At this time, you can taste the taste and add an appropriate amount of salt, a little sugar and pepper to taste;

7 , add green and red pepper rings and stir-fry twice;

8. Finally, sprinkle in chopped green onion and serve.

Pickled Pepper and Ginger Stir-fried Chicken

Ingredients:

Three-yellow chicken, pickled pepper, pickled ginger, dried Sichuan peppercorns, dried chili peppers, Pixian Douban, cooking wine, salt , pepper, onion, garlic, chicken essence, peanut oil.

Method:

1. Cut the three-yellow chicken into pieces, add salt, cooking wine, pepper, and green onions and marinate for more than 30 minutes; cut the pickled pepper into small sections and pickled ginger into slices. ;

2. Put enough oil in the pot (the amount can cover the chicken pieces), heat the oil to 70% heat, add the chicken pieces and fry for about 8 minutes, until you can insert it with chopsticks. Chicken pieces, then remove and drain the oil and set aside;

3. Leave an appropriate amount of oil in the pot, add dried Sichuan peppercorns, dried chili peppers, garlic, then add pickled peppers and pickled ginger, stir-fry until fragrant; then add Pi Sauté the county bean paste until fragrant, then add the chicken pieces and seasoning wine;

4. Add chicken essence to season before serving; after serving, sprinkle with chopped green onion.

1. Wash the beef tendons, add ginger and green onion slices, and press it in a pressure cooker for about 40 minutes;

2. Take it out, rinse it with cold water, and cut into small pieces;

3. When the oil in the pot is about 40% hot, fry the skinned peanuts over low heat. Once the color becomes darker;

4. Heat oil in the pot, add dried chili peppers, dried Sichuan peppercorns, garlic slices, and green onions. After sauteing until fragrant, add beef tendon and stir-fry, add soy sauce, chili powder, Add cooking wine, sugar, and reduce the soup;

5. Finally add fried peanuts and mix well.

Sichuan flavored jelly

Ingredients:

Mung bean starch 200ml (other starches are also available, such as potato starch and sweet potato starch, but the color and texture will be different ), 1000ml of water, the ratio of starch to water is 1:5, 200ml and 1000ml of water can make a box of Lock 1L crisper. Seasoning: Laoganma black bean sauce, chopped green onion, minced garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, chili oil, MSG, sugar

Method:

1. Take 1000ml cold water Put it into the pot;

2. Put the mung bean starch into the water and stir evenly;

3. Put the pot on the fire and heat it, stir it constantly with a spoon. Heating evenly. When the starch water becomes hot, turn down the heat and stir continuously until the starch becomes transparent. When all the starch becomes transparent, turn off the heat and stir for a while until it feels sticky;

4 . Pour the starch paste into a mold, smooth it out, and let it cool to form. You can also put it in the refrigerator to refrigerate;

5. Turn the formed jelly upside down and cut it into thin strips or thin slices;

6. Use Laoganma black bean sauce, chopped green onion, minced garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, chili oil, monosodium glutamate, and sugar to make condiments according to your own taste, and pour it on the jelly , mix well when eating.

Boiled fish

Ingredients:

One piece of grass carp, soybean sprouts (about 500 grams) Accessories: dried chili, pepper, ginger, garlic, green onion, Oil, salt, monosodium glutamate, dry starch, cooking wine, watercress (or chopped pepper), raw egg white, pepper.

Method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes.

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;

3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, onions, peppercorns, chili powder and dry red pepper. Stir-fry the peppers over medium-low heat. After the taste is out, add the head, tail and fish fillet, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG. When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that just held the bean sprouts;

4. Take another clean pot and pour half a pound of oil (the specific amount of oil depends on the size of the container you prepare. When pouring into a large basin, the fish and bean sprouts are completely submerged, you can check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add Duoduo peppercorns and dried chili peppers, and slowly stir-fry over low heat to bring out the aroma of the peppercorns and chili peppers. Be careful not to make the fire too high to avoid burning;

5. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and peppercorns in the pot into a large basin containing the fish.

Boiled pork slices

Ingredients:

Pork tenderloin (150g) Accessories: cabbage (50g) Seasoning: eggs (30g) pepper ( 3g) Doubanjiang (10g) Ginger (10g) Green onion (10g) Chili pepper (red, sharp, dry) (5g) Sichuan peppercorns (5g) Soy sauce (10g) Cooking wine (8g) MSG (5g) ) Salt (10g) Starch (peas) (10g) Vegetable oil (50g)

Method:

1. Slice the pork tenderloin, add egg white, starch, salt and MSG , cooking wine and mix thoroughly into a paste, apply it on the meat slices;

2. Wash and slice the cabbage leaves and ginger, and cut the green onion into white sections;

3. Put 35 grams of vegetable oil into the pot, heat it, and pour Add Sichuan peppercorns and dried chili peppers and fry over low heat until the peppers turn golden brown;

4. Then, cut the chili peppers and Sichuan peppercorns into fine pieces;

5. Stir-fry with oil in the pot Bean chili sauce, then add cabbage leaves, scallions, ginger, broth, soy sauce, pepper, cooking wine, MSG and other seasonings, stir for a few times to mix thoroughly;

6. Then add the meat slices , stew for a few more minutes. After the meat slices are cooked, pick up the meat slices and sprinkle with chopped dried chili pepper and Sichuan peppercorns;

7. Bring the remaining vegetable oil to a boil, pour it on the meat slices, and let it heat Fry the dried chili peppers, Sichuan peppercorn powder and meat slices in oil to make it numb, spicy and fragrant.