Ingredients: 300g beef, 100g white pepper
Ingredients: 2g salt, 20g oil, 2g pepper, 5g light soy sauce, 5g oyster sauce, shredded ginger A little minced garlic, chopped green onion, an appropriate amount of water starch, 2 methods of pepper padi:
1. Marinate the beef with salt, pepper, raw oil, oyster sauce and water starch for fifteen minutes, white chili pepper Chop finely.
2. Put oil in the pot, sauté the shredded ginger, minced garlic and chopped green onion until fragrant, add the white chili pepper and stir-fry until fragrant and drain.
3. Leave some oil in the pot and heat until it smokes. Pour in the beef and stir-fry for 2 minutes. Stir-fried Pork with White Chili Pepper:
Ingredients: Shredded Pork with White Chili Pepper
Seasoning: Garlic, Onion, Soy Sauce and Chicken Essence
Cuisine: Hunan Cuisine
Method :
1. Heat oil in a pot, add garlic and sauté until fragrant
2. Add shredded pork and stir-fry until cooked, add a little soy sauce, pour in white chili pepper and stir. Stir-fry
3. Finally, add scallions and chicken essence to taste and steam the white pepper with double cured meat:
Ingredients: One cured duck leg, a piece of dried Hunan wax fragrant, and an appropriate amount of white pepper.
Seasoning: appropriate amounts of shredded ginger, shredded green onion, and sliced ??green onion. Method:
1. Wash the white peppers and soak them in water for a while; wash the cured duck legs, put them into a pot, add an appropriate amount of water and cook for about 10 minutes, then take them out;
2. Remove the soaked white peppers, drain and cut them into small pieces, then spread them on the bottom of the plate; wash the dried wax and cut them into thin slices and place them on top of the white peppers; cut the cooked cured duck legs into pieces. Place it on the dried wax incense, and finally add shredded ginger and green onion;
3. Put an appropriate amount of water in the steamer, place the plate on the steamer, cover the pot, and heat the water over high heat Steam for about 30 minutes, then turn off the heat and add shredded green onions while still hot. White chili pepper boiled fish offal:
Ingredients: 750 grams of fish offal.
Accessories: 25 grams of white pepper, 25 grams of green garlic.
Seasoning: 1000 grams of edible oil (50 grams actual consumption), 5 grams of refined salt, 4 grams of MSG, 10 grams of ginger, 5 grams of perilla, 5 grams of sesame oil, and 500 grams of fresh soup.
Method:
1. Wash the fish offal, cut the fish fat, cut the white pepper into 3 cm long sections, soak it in water and squeeze out the water, cut the green garlic diagonally Cut into sections, slice ginger, cut onions into flowers, and mince perilla.
2. Put the pot on a high fire, add oil and heat it until it is 60% hot. Add the fish mixture and pour it into the oil, and quickly pour it into a colander to drain the oil.
3. Leave the base oil in the pot, add ginger slices and white pepper and stir until fragrant, add fish offal, cook in cooking wine, add fresh soup, refined salt, monosodium glutamate, and perilla, cook until the flavor is thorough, pour in sesame oil, Sprinkle with pepper and chopped green onion, and serve in a soup bowl. Stir-fried chicken gizzards with white pepper
Ingredients: Chicken gizzards and white pepper
Ingredients: 2-5 Chaotian peppers 1 head of garlic
Condiments: 4-5 pieces of ginger 8 slices (cut into shreds), soy sauce, cooking oil, salt, cooking wine, starch Method:
1. Cut the chicken gizzards into thin slices, add salt, cooking wine, starch and soy sauce and marinate for 10-30 minutes ;
2. Cut the white pepper (the preparation method will be introduced later, if you find it troublesome, you can skip the white pepper, but the taste is slightly less interesting) into small pieces of about 1 cm;
3. Cut the Chaotian pepper (according to personal taste, if you don’t like it too spicy, you can leave it out, you can add about 3 for medium spicy) into small sections (about 1 cm);
4. Pour a small amount into the pot and eat Heat the oil until it is about 70% cooked, add the chicken gizzards, stir-fry a little until the chicken gizzards are just cooked, and take them out;
5. Add the chopped chili peppers and white chili peppers to the pan and stir-fry, white When the chili seems a little crispy, add shredded ginger and chopped garlic and stir-fry over high heat for a while, then add the chicken gizzards and continue to stir-fry for 1-2 minutes, then remove from the pan and serve on a plate. Stir-fried duck neck with three peppers
Ingredients: 50 grams of potatoes, 250 grams of braised duck neck, and 3 grams of cooked sesame seeds.
Ingredients: 20g red oil, 1500g salad oil (50g actual consumption), 20g Hangzhou pepper, 20g Hunan white pepper, 10g dried pepper, 2g pepper, 5 custard powder grams, 3 grams of Sanxiang, 10 grams of rose wine, 5 grams of salt and pepper, 3 grams of green pepper.
Method:
1. Cut the Hangzhou pepper, white pepper and dried pepper into 2cm pieces respectively. Peel and wash the potatoes and cut them into 4×1×1cm strips. Beat the custard powder and set aside.
2. Heat the salad oil until it is 30% hot. Add in the capsicum, white chili and dried chili pepper and sauté over medium heat until fragrant. Remove and set aside. Heat the oil to 40% heat. Add the potato strips and fry over medium heat until crispy on the outside and crispy on the inside. Remove when tender; fry duck neck over medium heat for 1 minute and remove.
3. Heat the red oil until it is 50% hot. Add green peppercorns and sauté over medium heat until fragrant. Add in chili pepper, white chili pepper and dried chili pepper and stir-fry until fragrant. Add duck neck and sprinkle with salt, pepper and ten Stir-fry the three spices and sesame seeds over medium heat evenly, and add the rose wine when the pot is ready. Stir-fried pork blood meatballs with bacon In Hunan, almost every household makes pig blood meatballs in winter.