First, raw materials
Ingredients: 200g pork tenderloin.
Ingredients: ginger100g, green garlic 25g.
Seasoning: vegetable oil 500g (about 75g), salt 2g, monosodium glutamate 1g, cooking wine 15g, tender meat powder 5g, pepper 1g, chopped pepper 50g, sesame oil 10g, wet starch 15g, fresh.
Second, the production method
1, the tenderloin is stripped of fascia, cut into pieces with a length of 5cm, a width of 2.5cm and a thickness of 0.2cm, and sized with salt, tender meat powder and wet starch.
2. Cut ginger into small pieces, garlic into horseshoes, and green garlic into oblique sections.
3. Mix salt, monosodium glutamate, cooking wine, pepper, fresh soup, sesame oil and wet starch into juice.
4. Put the pot on a big fire, add vegetable oil, heat it to 50%, add meat slices and oil, break it up with chopsticks, and pour it into a colander to drain the oil.
5. Leave the bottom oil in the pot, stir-fry the ginger slices, add the chopped pepper and meat slices, pour the sauce, add the green garlic and stir well, and pour the sesame oil. Serve.
Third, characteristics
The color is red, the meat is smooth and tender, and the taste is hot and sour.
Attachment: Chop peppers.
Clean red pepper (500g), remove the pedicel and chop it, peel and cut garlic seeds (10g), put them into a pot, add refined salt (50g) and vegetable oil (5g) and mix well, marinate for 24 hours, then pour in hot sesame oil (10g) and mix well, and serve. (If there are a lot of peppers, put them in a bowl, cover them with plastic wrap and keep them in a fresh-keeping freezer. Avoid entering raw water during storage. )
Diaoshuiji
First, raw materials
Ingredients: Broiler1000g.
Ingredients: 2 bottles of wild pepper, 50g of big red pepper.
Seasoning: 50g salt, glutinous rice vinegar 1 bottle, 50g ginger, 25g shallot, 50g dried red pepper, 50g pepper 10g, licorice 10g, star anise 10g, turmeric powder 10g, and 2500g clear water.
Second, the production method
1. Boil the whole dried pepper, pepper, star anise, licorice and clear water in a pot, let it cool, and then add salt, white vinegar and pepper to make kimchi water.
2. Slaughter the rooster, remove the hair and viscera, wash it, put it in a boiling water bucket, add onion, ginger and turmeric powder, cook until it is mature, leave the fire, cover the pot, stew for 10 minute, drain the water, and soak it in the prepared pickle water for 24 hours.
3. When eating, take out the chicken, cut it into strips, put it in the shape of a chicken, and pour the soaked chicken soup, and you can serve it.
Third, characteristics
The chicken is tender and a little sour.
Note: Don't cook the chicken in the boiling water pot for too long, just cook it.
Piaoxiang spicy chicken
First, raw materials
Ingredients: 500 grams of rooster.
Ingredients: peanuts100g.
Seasoning: vegetable oil 1000g (actual dosage 50g), refined salt 4g, monosodium glutamate 4g, cooking wine 5g, soy sauce 2g, dried pepper 100g, pepper seed 10g, onion 5g, red oil 10g, sesame oil 5g and wet starch 5g.
Second, the production method
1. Slaughter the chicken, cut the meat into cubes with a square of 1.5cm, and size it with salt, monosodium glutamate, soy sauce, cooking wine and wet starch; Cut the dried Chili and onion.
2. Put the pot on the fire, add the vegetable oil, when it is 60% hot, pour the diced chicken, and when it is fried to golden brown, pour it into the colander to drain the oil.
3. Leave the bottom oil in the pot, stir-fry dried peppers, peppers and peanuts, add salt and monosodium glutamate, add diced chicken, mix well, pour sesame oil and red oil, sprinkle with chopped green onion, and serve.
Third, characteristics
Chicken is tender, spicy and delicious.
Fried ostrich meat
First, raw materials
Ingredients: 300g ostrich meat.
Ingredients: onion150g, red pepper 50g.
Seasoning: 750g of vegetable oil (actual dosage 50g), 5g of sesame oil, 3g of salt, 3g of monosodium glutamate, 5g of cooking wine, 5g of garlic hot sauce, 5g of tender meat powder and 0/5g of wet starch/kloc.
Second, the production method
1, ostrich meat cut into 0. 1 cm thick slices, squeezed out blood, and sized with egg white, salt, monosodium glutamate, tender meat powder, cooking wine and wet starch.
2. Wash the onion, remove the pedicle and cut it into 2 cm long diamond pieces; Cleaning red pepper, removing pedicels and seeds, and cutting into diamond-shaped slices 2 cm long; Cut ginger into small pieces for use.
3. Put the pot on the fire, add the vegetable oil, when it is 40% hot, add the ostrich meat, and pour it into the colander to drain the oil.
4. Leave the bottom oil in the pot, add ginger slices, garlic Chili sauce, onion slices, red pepper slices, salt and monosodium glutamate, stir fry until fragrant, then pour ostrich meat, stir fry evenly, thicken with wet starch and pour sesame oil, and serve.
Third, characteristics
The meat is tender and the sauce is delicious.
Steamed fish mouth with chopped pepper
First, raw materials
Ingredients: 12 carp mouth.
Material: chopped pepper150g.
Seasoning: lard 100g, monosodium glutamate 2g, oyster sauce 25g, cooking wine 10g, ginger and garlic seed 5g, onion 15g and sesame oil 3g.
Second, the production method
1. Wash fish mouth, remove gills, and marinate with onion (10g), ginger and cooking wine juice for 30 minutes; Garlic seeds are minced, and 5 grams of onion are cut into sections.
2. Mix chopped pepper, monosodium glutamate, oyster sauce, lard and minced garlic into juice.
3. Put the marinated fish mouth into a dish, then sprinkle chopped Chili sauce evenly on the fish mouth, steam it on high fire for 10 minute, take it out, sprinkle with chopped green onion and sprinkle with sesame oil.
Third, characteristics
Bright red in color, soft and smooth in texture and delicious in taste.
Griddle duck croaking
First, raw materials
Ingredients: yellow duck call 1000g.
Ingredients: 30 grams of red pepper.
Seasoning: vegetable oil 1000g (actual dosage 100g), refined salt 2g, monosodium glutamate 2g, chicken essence powder 1g, bean paste 10g, spicy girl 5g, cooking wine 20g, white vinegar 5g and red oil1g.
Second, the production method
1, the yellow duck cried and tore off the internal organs from the gills, and washed the blood for later use; Cut red pepper into long 1 cm tubes, remove garlic seeds, cut dried pepper into sections, and slice ginger.
2. Put the pot on the fire, add the vegetable oil, and when it is 60% hot, add the yellow duck and garlic seeds, and pour them into the colander to drain the oil.
3. Leave the bottom oil in the pot, add ginger slices, dried peppers, bean paste and spicy girl and stir-fry until fragrant, then add yellow duck skin and garlic seeds, cook white vinegar and cooking wine, inject fresh soup, boil over high fire, skim off the floating foam, add salt, monosodium glutamate and chicken powder, and when the yellow duck skin tastes, collect thick soup over high fire and add perilla leaves and red pepper cones.
Third, characteristics
Yellow duck is called fresh and tender, and its taste is slightly spicy.
Griddle cooked bullfrog
First, raw materials
Raw materials: live bullfrog 1000g.
Ingredients: 30g of red pepper.
Seasoning: 50g of vegetable oil, 2g of refined salt, 2g of monosodium glutamate, 2g of chicken essence powder, Lee Kum Kee garlic sauce 10g, 5g of spicy girl, 250ml of beer, 50g of pepper 1g, 50g of garlic seed, 5g of ginger 10g, 5g of onion, 5g of perilla leaf, 30g of dried pepper, etc.
Second, the production method
1. After the bullfrog is slaughtered, the head, viscera and claws are removed, and it is cut into 4cm square pieces for later use; Stew red pepper and cut it into hob pieces, garlic seeds with pedicles, chopped perilla leaves, sliced ginger, dried peppers and onions.
2. Put the pot on a big fire, add vegetable oil, stir-fry ginger slices and dried peppers, then add bullfrog, garlic seeds and red peppers, stir-fry until the bullfrog changes color, add Lee Kum Kee garlic sauce and spicy girl, pour beer, simmer on low fire, add fresh soup, salt, monosodium glutamate and chicken essence powder, stir-fry on medium fire until the bullfrog is mature, then add perilla and pour red oil.
3、
Third, characteristics
The meat is tender and fragrant.
Spicy bullfrog
First, raw materials
Materials: 4 bullfrogs (about 600g).
Ingredients: 2 eggs, 30 grams of pepper.
Seasoning: 60g of red oil, 3g of salt, 5g of monosodium glutamate, 2g of chicken essence powder, 5g of oyster sauce, 5g of white sugar, 5g of white vinegar, 3g of soy sauce, 8g of cooking wine, red bean paste 15g, Yongfeng hot sauce 10g, 40g of dried pepper and 65438+ ginger.
Second, the production method
1. Wash the bullfrog after primary processing, chop it into 2.5 cm square pieces, and add salt, egg white, soy sauce, cooking wine and dry starch for sizing; Cut the whole dried Chili into sections, chop the bean paste, mince the ginger, cut the chives, and cut the Chili into 0.3 cm thick rings.
2. Put the pot on a big fire, add the red oil, heat it to 50%, add the dried chilli and stir-fry, pour in the bullfrog, cook the cooking wine, stir-fry until the bullfrog is cooked and discolored, then add the salt, monosodium glutamate, chicken powder, white sugar and oyster sauce, stir-fry evenly, and pour in the fresh.
3、
Third, characteristics
The bullfrog is tender and spicy with a long aftertaste.