Spicy pettitoes
material
Pig's front hoof, dried red pepper, vegetable oil, refined salt and pepper.
Bean paste, ginger, cinnamon, star anise leaves
working methods
1. Scrape pig's trotters with a knife, cut them from bone joints and cut them into large pieces.
2. Put the chopped pig's trotters into the boiling pot, pour in the clean water without the pig's trotters, and take them out after the fire is boiled.
3. Remove the scalded trotters, rinse off the floating foam and pour into the casserole.
4. Cut the dried red pepper into sections and prepare a handful of peppers.
5. Pour the oil into the wok, dig in two spoonfuls of bean paste, and stir-fry the red oil on low heat.
6. Add pepper, red pepper, cinnamon and star anise and stir-fry fragrant leaves.
7. Pour clean water and bring to a boil.
8. Pour the cooked spicy soup into the casserole.
9. Put the casserole on the stove and bring it to a boil.
10, simmer for 40 minutes, add appropriate amount of refined salt, and stew for 10 minute.
Hot and sour diced meat
material
Pork, onion, ginger, egg white, lotus root, pepper and salt.
Monosodium glutamate, lobster sauce, soy sauce, starch, green and red peppers, oil, vinegar and pepper.
working methods
1, diced pork, added with half egg white and starch,
Marinate with salt, soy sauce and a little oil for fifteen minutes.
2. Cut onions and ginger and prepare peppers.
3. Dice green pepper, red pepper and lotus root.
4. After the pot is hot, stir-fry the fat oil first, and then stir-fry the onion, ginger and pepper.
5. Pour in diced meat and stir fry.
6. Add lobster sauce and vinegar, stir-fry and set aside.
7. Brush the original pot clean, heat it on the fire, and add a little oil.
Stir-fry diced lotus root first, then stir-fry green pepper.
8. Finally, add salt, monosodium glutamate and pepper and mix well.
Spicy clam
material
Clams, onion, ginger and garlic, dried peppers, salt, cooking wine and oyster sauce.
working methods
1, the clams are soaked in light salt water and washed by spitting sand.
2. Slice onion, garlic and ginger.
3. Stir-fry the dried red pepper into small pieces.
4. Put a proper amount of oil-fried pepper in the pot.
5. Add onion, garlic and ginger and stir fry.
6. Add clams and stir fry.
7. Add oyster sauce and cooking wine.
8. When the fire is stirred, all the flower buds can open their shells.
Fried shredded pork with Chili peppers
material
Pork, onion, garlic, soy sauce, corn starch, edible oil.
Pepper, cooking wine, soy sauce, aged vinegar, refined salt.
working methods
1. Shred pork, add proper amount of cooking wine, corn starch and vegetable oil, and grab well.
2. Shred peppers, shredded onions and sliced garlic.
3. Stir-fry onion and garlic slices in hot oil.
4. Add shredded pork and stir-fry until it changes color.
5. Add 1 teaspoon soy sauce, 2 teaspoons soy sauce and a little old vinegar and mix well.
6. Add shredded pepper, add a little salt and stir fry a few times.
Steamed chicken with spicy sauce
material
Chicken leg, peanut, onion, ginger, pepper, dried pepper and star anise.
Cinnamon bark, fragrant leaves, Chili noodles, white sesame seeds, pepper oil and sugar.
working methods
1. Wash the chicken legs and put them in the pot. Add the right amount of cooking wine. When the cold water is submerged, the fire will boil and blood will gush out.
2. rinse with cold water.
3, cold water into the pot, onion ginger amount, the fire to boil, boil out (do not pour boiling water).
4. Rinse with cold water again.
5. Put it into boiling water, bring it to a boil with high fire, cover it with low fire for 5 minutes, and turn off the fire 10 minute.
6. Take out the chicken legs and put them in ice cubes, and let them cool for 20 minutes (cover all the ice cubes as much as possible).
7. Deep-fry the peanuts, rub off the skins and chop them for later use.
8. Put oil on low heat, add 5g pepper, 10 dried pepper, 2 star anises, a section of cinnamon and 2 fragrant leaves, stir-fry and throw them away.
9. Add the right amount of Chili noodles and white sesame seeds to the bowl, and pour the spice oil on it, which is the oil pepper.
10. Accessories include: pepper oil, sauce, pepper oil, sugar, etc. Garlic, ginger and shallots are pressed into mud or chopped; Broken flowers.
1 1. Mix the above seasonings and pour them on the chicken slices.
Chopped pepper hairtail
material
Hairtail, cooking wine, pepper, chopped pepper sauce, steamed fish and soy sauce.
working methods
1. Thaw and wash hairtail, add cooking wine and white pepper to marinate for about 1 hour.
2. After pickling, put it in a plate, put it neatly, and add chopped pepper sauce on the surface.
3. Steam in a steamer for about 8 minutes.
4. After taking out the pan, pour out the water in the pan, add the steamed fish and soy sauce, and mix well.
fine and soft hair or feathers
material
Duck blood, bean sprouts, lettuce, black fish fillet, eel, ham.
Onion, ginger slices, garlic, dried pepper, pepper, cooking wine, chicken essence.
Chongqing hot pot bottom material, sesame oil
working methods
1. Boil the water in the pot, add a little salt, blanch the peeled and diced lettuce, take it out and cool it for later use.
2. Blanch the bean sprouts in a pot and cool them for later use.
3. Add duck blood slices and cook for 2 minutes.
4. After the water is boiled, turn to high fire, put the eel slices, blanch them, remove them and cool them for later use.
5. Pour the oil into the wok and put it at the bottom of the hot pot. Stir-fry over low heat until the red oil melts.
6. Add onion, ginger and garlic to saute, add appropriate amount of water and add cooking wine.
7. Add the boiled duck blood and cook with salt for 5 minutes.
8. Put the eel slices in for another 5 minutes.
9. Add soybean sprouts and continue, adding a little sugar.
10, put the sliced ham in.
1 1. Add black fish fillets and cook until the fillets turn white and tight.
12, add a spoonful of chicken essence, stir well and turn off the heat.
13. Put the blanched lettuce in a small pot.
14, and then pour the cooked ingredients into the lettuce.
15. Pour the sesame oil into the pot and fry the pepper and pepper with low heat.
16, and then pour the oil in Maoxuewang pot.
Steamed fish head with red pepper
material
Fish head, onion, ginger, garlic, chopped pepper, salt, pepper and chicken essence.
working methods
1. Wash the fish head with salt, rinse off the salt water, sprinkle with a spoonful of pepper, half a spoonful of cooking oil, half a spoonful of salt and half a spoonful of chicken essence, rub well and marinate for ten minutes.
2, onion, ginger and garlic bottom.
3. Spread chopped pepper and steam for eight minutes and then steam for two minutes.
4. Sprinkle with minced onion, ginger and garlic.
5, the oil is hot, leave the fire when pumping, count three, and pour it on the fish.
6. The leftover soup is especially delicious for mixing noodles.
Shredded vegetable meat
material
Pork belly, red pepper, green pepper, ginger, garlic, garlic
Light soy sauce, dark soy sauce, cooking wine, salt, chicken essence.
working methods
1, red and green peppers are cut into rings, pork belly is sliced, and ginger, garlic and garlic are minced for later use.
2. Add a little oil to the pot and stir-fry the meat slices until the fat is transparent.
The edges are slightly browned, so don't over-fry the meat to avoid hardening the taste.
3. Pour in soy sauce, soy sauce and cooking wine and stir fry.
4. Shovel the meat aside and stir-fry the white parts of ginger, garlic and garlic.
5. Finally, add red pepper and green pepper, stir fry, and season with salt and chicken essence.
Hot and sour fried crab
material
2 hairy crabs, 3 pickled peppers, garlic cloves 1 piece, ginger pieces 1 piece.
65438+ 0 shallots, 2g salt, 5g soy sauce, 5g oyster sauce and 3g mature vinegar.
3 grams of white sugar, 2 grams of white pepper, proper amount of dry starch and 30 grams of oil.
working methods
1. Wash hairy crabs, add salt and white pepper and marinate for 5 minutes.
2. Chop garlic cloves, Jiang Mo, shallots and pickled peppers to make sauce, and make sauce with soy sauce, oyster sauce and aged vinegar.
3. Coat the surface of pickled hairy crabs with dry starch evenly.
4. Pour the oil into the pot and heat it. Put the hairy crabs stained with dry powder into a pot and fry until they change color. Take it out for later use.
5. Leave oil in the pot and stir-fry the fragrance with sauce.
6. Put the hairy crabs into the pot and mix well with the sauce.
7. Pour in the prepared sauce and stir fry quickly.