Ingredients: a bass, scallion, Beijing scallion, ginger, shredded pepper, rice wine, seafood soy sauce and vegetable oil.
Exercise:
Process 1: After washing the perch, cut the oblique knife, put it in the stock market, add 1/4 spoonfuls of salt, 1 spoonfuls of rice wine and a little onion and ginger slices, evenly spread the whole body of the fish, and then put the ginger slices and onion slices into the fish belly for 20 minutes.
Process 2: set fire to the pan, pour in the fish after the water boils, and cook for 10min.
Process 3: Take out the fish after steaming, first remove all the onion and ginger slices, then pour out the steamed juice with strong fishy smell, then pour a little seafood soy sauce, then put some shredded ginger and garlic and shredded pepper on the fish, and then pour a little boiled oil to choke out the fragrance of shredded ginger and garlic.
Fried tofu food: 1 plate fried tofu, 3 peppers, appropriate amount of onion and garlic, 1 spoon soy sauce, 1 spoon oil consumption, a small amount of sugar, appropriate amount of salt and appropriate amount of starch.
Exercise:
1, prepare onion and garlic, cut pepper into hob pieces, 1 spoon is soy sauce, 1 spoon consumes a little sugar, and 2 spoons of water are mixed into sauce for later use.
2. Put cold oil in a hot pot, saute shallots, ginger, garlic, stir-fry peppers twice, and pour in the sauce.
3. Then stir-fry the fried tofu for a while to avoid the sauce pan paste, sprinkle with appropriate amount of water, and finally sprinkle with a small amount of edible salt, pour in starch water and stir well.
Homemade ingredients of Maoxuewang: 50g of Flammulina velutipes with goose blood, a handful of Pleurotus ostreatus, four 50g bean sprouts with konjac bean curd, a small amount of square intestines, a green bamboo shoot, a mushroom, four eel roots, a piece of salt, a proper amount of dried pepper, 20g of rice wine and a spoonful and a half of monosodium glutamate.
Accessories: a small amount of hot pot ingredients.
Exercise:
1, prepare all the necessary ingredients. I want to tell you that it can be changed according to your own needs, not necessarily.
2. Wash the Pleurotus ostreatus, remove the pedicle and punch a flower knife at the top.
3. Wash and slice mushrooms for later use.
Step 4 slice the sausage for later use
5, bean sprouts to the roots, this is very troublesome, and then wash the Flammulina velutipes, green bamboo shoots cut into pieces for later use.
6. Wash konjac tofu and cut into pieces.
7, duck slaughter clean blood slice for later use.
8. Gently pour goose blood into hot water with rice wine to cook.
9. Monopterus albus cut into sections for later use.
10, bean sprouts, mushrooms, Flammulina velutipes and Pleurotus ostreatus, add boiling water and scoop them up.
1 1. Put a small amount of oil in the pot, add garlic, ginger and onion to stir-fry until fragrant, add dried chilies, and add sesame chilies to stir-fry until the chilies turn reddish brown.
12, then pour two spoonfuls of Pixian bean paste.
13. Stir-fry the hot pot until the Chili oil comes out.
14, pour bone soup or boiled water to boil.
15. First put the eel segments into the green soup, because it is not easy to cook, then add green bamboo shoots, shredded konjac, sausages, bean sprouts, etc. , and add a small amount of chicken essence powder, salt and rice wine to taste.
16. Bring to a boil and turn to a low heat. All the dishes are cooked thoroughly and put into utensils.
17. Wash the wok, pour in the oil and boil it to 60% heat, pour in the pepper section, stir-fry a small amount of pepper, and pour it on the freshly processed dish.