Xianjiao wonton soup fish

Exercise:

1. Kill silver carp, take two clean fish slices, add salt, cooking wine and sweet potato starch for sizing, and cut fish bones and fish heads into pieces.

2. Boil the water in the pot, add ginger slices, chopped green onion, pepper noodles, salt and chicken essence to taste. When the fishbone and fish head are cooked, they will be placed at the bottom of the bowl. Then, after the coded fish fillets are cooked, take them out and cover them on the surface, and at the same time, put them on the cooked hands for use.

3. Heat salad oil and lard in a clean pot, add garlic and ginger rice, add fresh soup to boil, then add green and red pepper to cook slightly, then add salt, chicken juice, chicken essence and monosodium glutamate, pour into the pot and sprinkle with shallots.

2

Fish with fresh peppers and water

Select 1 carp weighing about 750g, slaughter and clean it, and cut a flower knife on both sides of the fish.

Light a clean pot with clear water, and add appropriate amount of salt, chicken essence, sugar, vinegar and fermented grains. After boiling, soak the carp in low fire until cooked, then carefully remove it and put it on a plate.

Heat a small amount of salad oil in a clean pot, add garlic, small green pepper and seven-star pepper rings, stir-fry a few times, add about 500 ml of clear soup, hook salt, monosodium glutamate and wet starch into the pot, and when the juice is thick, pour it on the "water fish" on the plate, and finally sprinkle with chopped green onion.

Note: There are two key points in cooking this dish. First of all, when the fish is cooked in the pot, the salt should be added again. Second, when the spicy spices are about to thicken, you must act quickly. On several occasions, you have to take out the pot and put it on the plate with a spoon, mainly to keep the true colors of green peppers and seven-star peppers.

three

Fresh pepper fish salad

Put parsley, celery, onion, millet pepper, ginger rice, salt, chicken essence, monosodium glutamate, rattan pepper oil, vinegar and appropriate amount of cold boiled water into a basin, and leave it for 12 hour to get the flavor juice.

Cut grass carp into pieces after slaughter, marinate it with salt, ginger juice and cooking wine, cook it in a boiling pot, then take it out, cool it and put it in a soup basin. Finally, pour the flavor juice into the fish pieces in the basin, soak them and decorate them with coriander leaves.

four

Xianjiao glutton fish

Features:

The spicy taste of this dish is crisp and refreshing, and the spicy taste is sour.

Comments:

This dish is a wise choice to cook fish soup with fishbone. If the white shredded radish and Flammulina velutipes used at the bottom are replaced by tofu, the taste of the product will be tender, the soup will be thicker and fresher, and the calcium contained in tofu will promote the absorption of vitamin D contained in mandarin fish.

Raw materials:

Mandarin fish 1 strip (about 700g, the meat quality is the best), 250g of shredded white radish, 200g of fresh Flammulina velutipes, 50g of green pepper rings.

Seasoning:

Salad oil 300g, salt18g, monosodium glutamate14g, carved wine 5g, egg white12g, starch 20g, homemade fresh Chili sauce 60g, concentrated chicken juice 5g, white vinegar10g and sugar 3g.

Formula of homemade fresh Chili sauce;

65,438+00g of yellow orange Chili sauce, 65,438+00g of wild pepper, garlic, Jiang Mo and onion powder, 5g of coriander powder.

Production method:

(1) Slaughter Siniperca chuatsi, cut off the head, tail and spine, chop into 4cm long pieces, turn the skin into a spatula with a thickness of 0.5cm, wash it with clear water, and marinate it with salt10g, monosodium glutamate 8g, carved wine, egg white and starch for later use.

(2) Blanch shredded radish and Flammulina velutipes with boiling water, drain and put them in a large bowl.

(3) ignite a clean pot, add150g salad oil to heat it to 50%, then stir-fry the homemade fresh Chili sauce, add1500mg water to boil it, and when it is boiled to1200mg, take out the residue through a loophole, including 8g of salt, 6g of monosodium glutamate, 5g of concentrated chicken juice and white rice.

(4) The wok is on fire. Add150g salad oil and heat to 50% heat. Add green and red pepper rings and stir-fry until fragrant, then pour them on the fish fillets.

five

Pork chop with fish belly and fresh pepper.

This is a dish made of pork chop, taro and fish maw. It tastes sour, spicy and slippery.

Chop the ribs into small pieces, put them in a bowl, add Jiang Mo, minced garlic, pepper, sesame and sweet potato starch, and mix well. When they are cooked in a slightly boiling pot, take them out and put them in another bowl. Then, add chopped pepper, millet pepper and salty soup to the bowl and steam it in a cage for later use.

In addition, peel taro and cut it into small pieces, put it in a bowl, add chopped pepper, millet pepper and salty soup, and steam it in a cage. After the fish fillets are put into a bowl, they are first starched with cooking wine, salt, pepper and cornflour, then cooked in an oil pan and drained.

When serving, take a large bowl of white porcelain, put steamed taro at the bottom, put slider and fish fillets on it, and pour the original soup of steamed slider. Then steam the bowls together for 5 minutes, take them out and sprinkle with some radish and chopped green onion. Serve.

six

Beef with fresh pepper palm

Cut beef into chunks with a thickness of 0.5 cm, stick sweet potato starch on it, repeatedly press it into chunks with a dough press, and then cook it in a boiling pot to make semi-finished products.

Heat salad oil in a pot, add chopped pickled peppers, green peppers and millet peppers, stir-fry until fragrant, add fresh soup, add kelp, fresh mushrooms and shredded ginger, add salt, monosodium glutamate, pepper and rattan pepper oil to taste, then add beef slices, cook for a while, take out the pot and put them in a wok, and finally scoop in fried green pepper rings and peppers.

seven

Fresh pepper mustard fat beef

This dish is actually improved on the basis of leek-flavored fat beef. Because mustard sauce is added to leek juice to increase flavor, it is especially suitable for eating in spring and summer.

1. First chop the leek leaves, put them in a blender, add some water to make juice, then squeeze them into mustard sauce and mix them evenly for later use.

2. Take fat beef slices and wrap the Flammulina velutipes one by one, then put them in a colander, directly put them in a boiling pot with ginger juice, salt and cooking wine to cook until they are just cooked, take them out and drain them, and then put them in a vessel with cooked vegetable cores.

3. Pour the leek juice into a pot and boil it, add salt, chicken powder, delicious soy sauce and spicy sauce to adjust the taste, pour it into a plate with fat beef rolls, and finally pick up the green pepper rings and green peppers that are sauté ed with hot oil. Serve.

eight

Fresh pepper bullfrog

Making material

Ingredients: bullfrog, fresh pepper, pickled pepper, chives, ginger and garlic.

Ingredients: raw flour, salt, cooking wine, monosodium glutamate, chicken essence, pepper, sugar, red pepper oil, millet pepper and tea oil.

manufacturing method

1. Wash and chop the bullfrog, add onion, ginger, cooking wine and salt, cook for 20 minutes, and then size it with raw flour.

2. Put 50% hot tea oil in the pot, and add the bullfrog until it is ripe.

3. Add tea oil to the pot, add onion, ginger, garlic, pickled pepper and fresh pepper to stir-fry until fragrant, add bullfrog, cooking wine, broth and seasoning to bullfrog with low heat until it is mature, add chicken essence to adjust the taste, pour in red oil and millet pepper, stir well and put the fried lotus root slices into the pot.

nine

Chanxian pepper frog

This is a dish that combines the freshness of Zigong cuisine with kimchi. Not only the frog meat is fresh and tender with unique flavor, but also the dish-loading form is a bit unique.

After the bullfrog is slaughtered and cleaned, it is chopped into small pieces and put into a basin. Add salt, cooking wine and cornmeal to taste. Cut the radish soaked in red skin into small dices.

Heat the oil in a clean pot, pour out the bullfrog pieces and drain the oil. Leave the bottom oil in the pot, first add ginger, millet pepper, green pepper, fresh green pepper, diced garlic and diced red radish and stir-fry until fragrant, then pour bullfrog, add salt, soy sauce and monosodium glutamate, stir-fry until fragrant, pour a little rattan pepper oil, turn it over and put it in a shovel.

10

Fresh pepper rabbit

Flavor type: Fresh peppers are rich in flavor.

Taste: the mouth is slag, tender and smooth.

Ingredients: three-month-old rabbit

Accessories: fine Zigong specialty millet pepper and small green pepper, fresh ginger green pepper and dried green pepper.

Exercise:

1. Cut the rabbit into pieces of 1 cm and rinse with running water to remove blood stains.

2. The processed rabbit pieces are sized with egg white starch and marinated for 30 minutes.

3. Make red soup.

4. Smooth the rabbit with 30% oil temperature.

5. Put the smooth rabbit meat into the red soup and simmer for 3 minutes to taste.

1 1

Chicken with fresh pepper and taro

The traditional practice of taro chicken is to burn the cock and taro together, and add pickled pepper, watercress and ginger to taste, which is rich in flavor, heavy in taste and heavy in oil. Chef Zhu's selling point of this dish is less oil, less spicy, fragrant and spicy.

"Taro Chicken" is usually made into red soup and spicy flavor. This dish has been changed into fresh pepper and rattan pepper, which are popular in Chengdu in recent two years. It is appetizing and refreshing, simple to make and has strong popularization.

Ingredients: 300 grams of taro and half a black-bone chicken (it is best to choose chickens over one year old, and chickens that are too small will be broken and difficult to form).

Seasoning: self-adjusted hot and sour juice is about150g, rattan pepper oil15g, sesame oil 5g, scallion oil 5g, millet pepper 20g and minced garlic10g.

Preparation of self-adjusting hot and sour juice formula (batch): put 1 bottle of spicy fresh dew, 10 kg of water, 4 bottles of wild pepper, 300 g of millet pepper and 1 bottle of steamed fish and soy sauce in a clean pot, boil to obtain aroma, season with salt, and remove dregs. It tastes salty and sour.

Production method:

(1) Peel taro (if taro is iced, it can be thawed directly), put it in a container, take a little clear soup, add salt and monosodium glutamate to melt it, pour it on taro, and steam it in a cage. The steamed taro after pouring the juice is very tasty.

(2) After the black-bone chicken is marinated in white salt water, remove the bones, cut half into small strips, buckle into a bowl with the epidermis facing down, put the soaked tribute on it, pour a little flavor juice with salt, monosodium glutamate and broth, steam it in a cage (white salt water is light, so the flavor of the steamed chicken will be lighter, so add flavor juice to make up the bottom flavor), and buckle it in turn.

(3) Steam the self-made hot and sour juice, pour it on the chicken strips, and surround it with small taro (half taro is soaked in the soup).

(4) Heat the pot, add the oil of rattan pepper, sesame oil and onion oil, add the red millet and fried garlic, pour into the pot, and light the candle to eat.