Raw materials: fresh carp, peanut oil, wet starch, onion, soy sauce, Tricholoma matsutake, cooking wine, ginger, monosodium glutamate, pepper, pepper noodles, refined salt and sesame oil.
Fresh carp is eviscerated, and both sides are obliquely cut with 5 knives;
After soaking Tricholoma matsutake in water, wash the sediment and remove the pedicle; Peel and wash the scallion, and cut it into filaments; Wash ginger, peel and cut into pieces;
Put peanut oil in the pot, heat it with high fire, and fry the whole carp on both sides. Pour cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, and boil;
Simmer slowly, thicken with chopped green onion and monosodium glutamate, add sesame oil and pepper, and serve.
2. Chili chicken
Ingredients: chicken leg, salt, cooking wine, pepper, soy sauce, dried pepper, pepper, ginger, garlic, onion, delicious juice, sugar and sesame.
When making diced Chili chicken, you must choose chicken legs. Chicken breast can avoid the trouble of boneless, but the taste is much worse.
First, the bought chicken legs are boned. First, the joints are chopped off, cut along the longitudinal direction of the bones with scissors, and then peeled off little by little. Pay attention to remove the toothpick bone, and it is best to remove a few tendons inside.
Cut the boneless chicken leg into thumb-sized dices and marinate it evenly with salt, cooking wine, pepper and a little soy sauce for more than half an hour.
Start frying diced chicken, heat the oil to above 200 degrees, fry the diced chicken until golden brown, and then take it out.
When the oil temperature rises to more than 200 degrees again, fry it again and take out the drain oil.
Leave a little base oil in the pot, heat it slightly, stir-fry the chopped dried Chili, pepper, ginger and garlic with the fried diced chicken, keep the stir-fry on medium heat, and let the fragrance of Chili and pepper slowly penetrate into the chicken.
Stir-fry until the aroma of pepper and pepper is strong, then add delicious juice, sugar, sesame seeds and chopped shallots in turn, stir well and serve.
3. Sweet and sour pork ribs
Ingredients: 800g of ribs, 0/00g of rock sugar 1 spoon of vinegar 1 spoon of salt1. 5 tablespoons, 4 slices of onion, 5 slices of ginger, 7 cloves of garlic, 2 slices of star anise, 1 slice of cinnamon, 2 slices of fragrant leaves, 1 slice of tsaoko, 2 tablespoons of pepper, 3 slices of dried pepper, 2 tablespoons of soy sauce and 1 tablespoon of cooking wine.
Break the rock sugar first, and it's easy to fry the sugar color.
Add a proper amount of oil to the pot, add pepper, crushed rock sugar, onion, ginger, garlic, dried pepper, tsaoko, star anise, cinnamon and fragrant leaves, and stir-fry until the rock sugar melts and turns slightly yellow.
Add the ribs and stir-fry until the ribs are tight. Add soy sauce, cooking wine, vinegar and salt and stir well.
Pour in the water without ribs, cover it, bring it to a boil and simmer until the ribs are cooked. This process takes about 1 hour.
Finally, when the water is almost dry, stir fry again, and the color will naturally turn into a very attractive golden brown, and it will be cooked.