Main ingredient: 300 grams of net bullfrog

Seasoning: 30 milliliters of beer, 5 grams of salt, 80 grams of garlic, 15 grams of dried red pepper, 100 grams of millet chili pepper, 150 grams of stone pot sauce, salad oil

Production steps

1, 300 grams of net bullfrog washed, chopped into a 2.5-centimeter square pieces, add 30 milliliters of beer, Salt 5 grams of marinade for 3 minutes, wrapped in a thin layer of starch, into the boiling to 60% of the heat of the salad oil, low-fire deep-fried until the color of golden, fish out of the oil control.

2, the pan into the salad oil 50 grams, burned to 50% hot, put 80 grams of garlic, dry red pepper 15 grams of medium heat sautéed, poured into the homemade sauce 150 grams of stone pot, stir frying the spicy flavor of a small fire, put the bullfrog pieces, cooking 50 ml of beer boiling, down to 300 grams of salad oil and millet chili 100 grams, burned to a boil and then remove from the fire, loaded into the pre-heated 150 ° C stone pot.

Homemade stone pot sauce 200 grams of spicy sauce add 600 grams of Thousand Island Lake Chun brand sauce, 20 milliliters of chili oil, 50 grams of chicken powder, 30 grams of sugar and mix well. Put 50 grams of salad oil in the pot, add the seasoned sauce, stir-fry over low heat until the aroma is strong, remove from the fire.

2, stone pot beef

Main ingredient: beef loin strips (tenderloin) example standard: 220 grams

Accessories: shredded onions, dry onions, green and red chili, fried garlic, scallions

Seasoning: beef juice (boiled finished beef juice) example standard: 600 grams

Method

1, beef cut: beef loin strips (tenderloin of cattle), remove the refined The inner loin of beef) to remove the essence of the cross knife cut into long 150px. 30px thick strip;

2, beef juice modulation: a package of beef sauce into 25.5 pounds of water.

Stone Pot Beef Ingredients

Beef (for example) 220 grams, 10 grams of fried garlic, 50 grams of dried onions, 15 grams of green and red chili, 70 grams of shredded onions

1, Stone Pot Beef Finished Product Production: marinated beef under the oil temperature of 150 degrees slippery for 10 seconds standby, the stone pot with 2 rainbow stone red standby;

2, the pot is hot under the 30 grams of oil to the fried garlic 10 grams of dried onions, 10 grams of fried garlic, 10 grams of dried onions, 70 grams of shredded onions. 10 grams of garlic, dry onion 50 grams, 15 grams of green and red chili pepper stir-fried to add a good sauce 350 grams of boiling;

3, burned stone pot pouring onion 70 grams of 20 grams of butter stir-fried to add a good slip of beef, add a good sauce can be.

3, stone pot radish

Main ingredients: peeled white radish 3500 grams (7 pounds)

Seasoning: radish juice 245 grams

Semi-finished product production:

1, the radish peeled to remove stems to remove the head to remove the tail until the surface of the surface cut to the glossy uniformity, cut into hobbies block;

2, radish cut slightly over water, overwater, turnip Pour into the pressure cooker into the radish juice 245g, lard 200g, 3500g of white soup, Jinhua ham side skin or bone 80g to try the bottom flavor, cover the pressure cooker lid pressure on the gas for 4 minutes, turn off the fire will be soaked radish pressure cooker for 15 minutes into the flavor, and directly look for the lid to fish out the radish standby.

Notes:

1, overnight half radish finished product should not be produced.

2, press the radish time control.

3, the flavor of this dish is to eat radish and the flavor of the soup.

4, into the storage of the best time products save 10 hours.

Finished product production: out of the single, take the radish (large 5 pieces) (small 7 pieces) and the original soup frying ladle a spoon into the pot into the heat, and then into the lard 10g, 5g of soy sauce to adjust the color, burn through the thickening of the thin thickening, start the pot with a bit of sesame oil loaded into the stone pot sprinkled with green onions.

4, lemongrass stone pot baked pigeon

Main ingredients: pigeon king 1.

Accessories: lemongrass 100 grams, 20 grams of chili, 20 grams of garlic, 50 grams of sliced scallions.

Seasoning: Lee Pailin Worcestershire Sauce 50 grams, 30 grams of Aji Fresh Soy Sauce, 20 grams of satay sauce, 15 grams of sugar, 10 grams of monosodium glutamate 200 grams of second soup.

Methods:

1, the pigeon into six pieces; lemongrass chopped, and garlic, Lee Perrin Worcestershire sauce together with the pigeon, marinated for 2 hours standby.

2: Pull the marinated pigeon in oil until cooked, then pour up.

3, the bottom of the pan oil, popping chopped chili peppers, dried onions, garlic, and then add satay sauce stir-fried, add two soup, taste fresh soy sauce, sugar, monosodium glutamate cooked to taste, after drying out, under the LiPaiLin Worcestershire sauce that is quick to get up from the pot, put into a hot stone pot on the table can be.

5, stone pot burning pepper eel

Raw materials: eel

Accessories: green onion, ginger, cooking wine, salt, chicken essence, beauty pepper, millet chili, pepper, rapeseed oil, burning pepper sauce, fragrant tofu, pepper oil, sesame oil

Production:

1, 800 grams of eel slaughtered and clean, cut section, plus green onion, ginger, 10 grams of each, cooking wine, salt, Chicken 5 grams each marinated to taste.

2, will be green, red pepper 100 grams each, green, red millet chili 50 grams each put on the open fire until the skin wrinkled, remove the skin, plus 20 grams of garlic, 25 grams of peppers chopped, made of roasted pepper sauce.

3, pot on the fire, put 30 grams of vegetable oil, hot, under the Taiwan incense tofu 50 grams of fried, add 25 grams of ginger, 100 grams of roasted pepper sauce stir-fried, pad in the hot stone pot.

4, the pot under the vegetable oil 300 grams, burned to 50 percent hot, under the eel slices popped to seven mature, poured in a stone pot, pouring sesame oil, pepper oil 5 grams of each can