Method:
65438+
2. Heat the vegetable oil in a clean pot, add ginger slices and shallots, add Chili sauce, chilli sauce, peanut butter and oyster sauce, add cooking wine, add fresh soup to boil, and add salt, pepper, monosodium glutamate, chicken essence, sugar and white sugar to get the soup.
3. Put the lascivious fried trotters in a steamer, add ginger slices, scallion, allspice powder and thirteen spices powder, then add the boiled soup and stir it evenly (the amount of soup is exactly the amount of raw materials), then send it to a steamer and steam it for about 1 hour, and take it out for use when the trotters become soft and tasty.
4. Put a small high-pressure cooker on the fire, add cooked vegetable oil to heat it, add ginger slices and shallots to stir fry until fragrant, first add sweet corn to stir fry until fragrant, then add potato pieces, then add pig's trotters, add steamed pig's trotters original soup, add salt, monosodium glutamate, chicken essence and white sugar, then cover and press for about 10 minute until the soup is dry and thick.
Jiang duck pot fish head
Materials:
Raw materials:
Silver carp head 1 kg, shredded onion, a little parsley and dried pepper.
Seasoning:
Material a (homemade red pepper 60g, Jiang Mo and minced garlic each 15g, secret chopped pepper sauce 16g).
Material b (weidamei pressure cooker sauce 135g, sugar 5g, sesame oil 20g)
Material c (salad oil120g, water100g, beer 200g)
5 grams of chicken essence, white pepper 1 g.
Making:
1. Wash the silver carp head, spread the saucepan evenly on the fish head, add chicken essence and white pepper and simmer until it tastes good.
2. Put the bamboo pole in the pot, put the fish head covered with sauce, add ABC material, cover the pot and turn on the fire. For SAIC time, the pressure is medium 10 minute, then pour out and put on a plate, and sprinkle with shredded onion, coriander and dried pepper.
Secret chopped pepper sauce:
Add 40g of Meizhen oyster sauce, 5g of chicken essence and 750g of soybean salad oil to 500g of soaked chopped pepper, then add120g of cooked lard,15g of Jiang Mo,10g of minced garlic and13g of douchi, and boil evenly.
Pressure pot, a trickle of fire.
Materials:
Main ingredients:
20 chicken feet and water-soaked snow beans
Seasoning:
60 grams of Chili sauce, 6 grams of Chili noodles, 6 grams of thirteen spices, 30 ml of pepper oil, 60 grams of Chili noodles, 20 grams of Chili noodles, 60 grams of tofu, onion oil 150 ml, proper amount of chicken essence and monosodium glutamate, and proper amount of soy sauce and fresh soup.
Method:
1. Put 20 chicken feet in a boiling water pot (add a little soy sauce) to boil and take them out, then fry them in an oil pan until they turn yellow, then pour them out and drain the oil.
2. Take seasoning from the pressure cooker (60g of spicy sauce, 6g of chili noodles, 6g of thirteen spices, 30ml of pepper oil, 60g of chili noodles, 20g of chili noodles, 60g of bean curd, scallion oil 150ml, proper amount of chicken essence and monosodium glutamate), mix in a proper amount of fresh soup, and add chicken feet at a pressure of 150ml. Press the soaked snow beans in a pressure cooker.
3. When serving, use a small high pressure pan, scoop out a proper amount of pressed snow beans and put them in the bottom of the pan, then scoop in pressed chicken feet and soup, and put a little pressure on the fire to serve.
Pressure cooker beauty pettitoes
Materials:
Ingredients: 500g trotters, 250g soaked soybeans.
Accessories: ribs sauce 10g, seafood sauce 10g, pillar sauce 10g, dried pepper 5g, star anise 1g, Redmi 20g.
Seasoning: salt 5g, monosodium glutamate 8g, soy sauce 30g, oyster sauce 25g, light soy sauce 25g, salad oil 1500g (about 30g), fresh soup 650g and chopped green onion 3g.
Exercise:
1, pig's trotters are burnt to brown with a musket, washed, chopped into pieces 3 cm long and soaked in blood for later use.
2, the pot on fire, pour in water, put in Redmi, blanch the hoof flower for later use.
3. Add salad oil to the pot. When it is 70% hot, pour in the hoof flower and oil it for later use.
4. Put the hoof flower and soaked soybean into a pressure cooker, add pepper, star anise, seasoning and fresh soup, simmer for 30 minutes with low fire, stew for 10 minute, open the lid and pick out the pepper and star anise, then collect the juice in the pressure cooker, put it into a casserole or take it out with a pressure cooker when the soup is thick, and sprinkle with chopped green onion.