stir-fried chicken with three peppers

materials

raw materials: 2 chicken legs, about 1 dried peppers, 8 millet peppers, pickled wild peppers and 5-6 cloves of garlic.

seasoning:

ingredient a: half an egg, 1 tablespoon of savory soy sauce, 1 tsp of salt, 1 tsp of sugar and 1-2 tsp of cornflour.

material b: 3ML vegetable oil (a small amount is actually consumed).

material c: 1 tablespoon vegetable oil, 1 tablespoon chicken sauce with soy sauce and 1 tablespoon light soy sauce.

Practice

1: After the chicken leg is boned, chop the fascia with the back of a knife.

2: after cutting into dices, add the egg liquid, soy sauce, salt and sugar in material A and mix well.

3: Add cornstarch, mix well and marinate for 1 minutes.

4: Add vegetable oil of material B into the pot, heat it to 12 degrees and fry the diced chicken with low fire to avoid frying the meat. Pay attention to stir it up with chopsticks to avoid adhesion, fry it into a faint golden color and remove it for use.

5: During frying, the dried chili and millet are cut into sections, and the garlic is diced.

6: Add oil C into the pan, and stir-fry dried fragrant peppers and garlic.

7: Add the other two peppers and stir well.

8: add the diced chicken and stir-fry over medium heat.

9: finally, add other c materials and stir well.

Sichuan-style braised pork

Material

Pork belly 1B, 1 packet of Sichuan-style "self-spiced", 1 piece of cinnamon, 3 tsaoko, 1 spoon of red soy sauce, 1 dried peppers, and a fragrant bag made of pepper, clove and fennel.

Practice

1. Boil pork belly to remove blood, wash it, add water again, cook for 2 minutes, and take it out;

2, boil the water until it boils, and the water has not touched the meat to be marinated;

3, put all the above spices into boiling water, pour the "self-halogen fragrance" into the boiling water in the pot and stir it up; Whether to add some salt according to taste;

4, such as pork belly, cook for 15 minutes on high fire, and cook for 8-9 minutes on low fire until the pork belly is cooked, and the cooked meat is too rotten and not delicious;

5. Take out the marinated meat, put it in the refrigerator for 2 hours, then slice and plate it.

Sichuan-style water-slippery meat

Materials

3g pork, 15g sweet potato starch, 1 egg, appropriate amount of chopped green onion, appropriate amount of Jiang Mo, appropriate amount of minced garlic, 1 spoon of cooking wine, 1 spoon of soy sauce, 1 spoon of Sichuan bean paste, appropriate amount of salt and appropriate amount of Chinese cabbage

Practice

1. First, cut the pork into slender strips, and then put them in.

2. Beat another egg into the meat, and adjust the number of eggs according to the amount of meat. You can use a few more eggs for extra meat.

3. Add sweet potato starch to the evenly mixed meat and stir evenly in one direction. Note: the sweet potato powder should be added little by little, otherwise the sweet potato powder is not easy to disperse and agglomerate.

4. Cook over high fire until the water boils. Make the mixed meat into meatballs and put them in the pot. Cover the pot and cook until the meat floats. Then put in the washed vegetables (side dishes are optional, and green vegetables are the best). Sprinkle chopped green onion after cooking.

Sichuan-style spike potato

Material

Two large potatoes are about 5g, 1g of broken ear root, 5g of kohlrabi granules (sold in the vegetable market), cooked oil chili pepper, pepper noodles, a little sugar, cumin, monosodium glutamate, salt and chopped green onion

Method

1. Peeling potatoes (you can use a special one. Wash the ear root and cut it into sections.

2. Put more blending oil in the hot pot. When the oil is hot, put the potatoes into deep frying until the potatoes are powdery. The frying time is about 5 minutes.

3. In a small basin, mix a little of cooked oil chili pepper, pepper noodles, cocklebur root, kohlrabi, monosodium glutamate, cumin, salt, chopped green onion and white sugar together, and then put the potatoes in and mix them evenly.

Sichuan-style beef

Material

Ingredients: beef brisket and white radish

Seasoning: pickled pepper, pickled ginger, cooking wine, watercress, onion, ginger, garlic, salt, sugar, chicken essence and pepper

Spices: aniseed, cinnamon, pepper, tsaoko, fragrant leaves and dried.

2. Boil the water in the pot, put the beef into the pot with cold water, remove it after the water boils, rinse off the floating foam, and control the water for later use.

3. Heat oil in the pan, stir-fry spices, onion, ginger and garlic, and then stir-fry watercress, pickled pepper and pickled ginger on low heat.

4. Stir-fry the beef in a pan, add water, turn to low heat after the water boils, cover and stew for 1 hour.

5. Add the white radish to the pot and season with salt, sugar, chicken essence and pepper.

6, stew until the white radish is soft and rotten.

References: /caipu/43/