Chicken wing food in Orleans: 500g of chicken leg, dried chili 1 5g, pepper10g, chili oil, chicken essence, chopped green onion, gravy and rice vinegar. Wash the chicken leg, pour it into the pot and fry it until it is yellow. 2. Put the chicken leg in the gravy and marinate it for flavor. 3. Fish it in a hot oil pan.
Pepper fat sausage food: one fat sausage; A carrot; Two green ones and a small one; A small amount of onion, garlic and rice wine 1, wash the fat sausage in cold water and soak it for 30 minutes. 2. Wash the fat sausage, fish it up, add cooking wine, vinegar, ginger slices and onion, and pickle it for 30 minutes after hand washing. 3. Put cold water in the pot, pour the fat sausage with pickled rice wine, ginger and garlic, boil it, and skim off the floating foam. 4, the fat intestines are picked up and washed in cold water. This is more chewy. 5. Put the cleaned and air-dried fat sausage into the marinade and cook for 30 minutes, then moisten it to taste. Lao Deng will give the marinade formula again. If you eat it now at the beginning, you can save the step of marinating fat intestines. You can cook it for a while directly from the water. 6, marinated fat intestines are picked up and dried. 7, fat sausage, carrots, two green cuts reserved 8, hot pot cool oil, add more oil, boil, and then the fat sausage becomes popular and oil explodes. When the edge of the fat sausage fades slightly, adjust the fat sausage to the edge of the pot, stir-fry the pepper and carrot in the middle of the pot to taste, stir-fry the fat sausage and the pepper and carrot together, add salt, color with a little soy sauce, add monosodium glutamate or chicken essence according to the taste, and take off the pot.