Spicy Shrimp
A popular dish can sometimes make a restaurant popular. To create a popular dish, you must strictly abide by the execution standards of each step starting from the material selection standards. Especially for classic dishes like spicy shrimp, which is available in almost every Hunan restaurant, high standards are required to stand out.
Purchase standards:
1. The shrimps purchased must be live shrimps or fresh shrimps, and there must be no turned heads or black heads.
2. The size of the shrimp is based on the medium shrimp, each weighing about 13-23 grams, and the size of 13-15 grams cannot exceed 10.
Processing standards:
1. Pick out shrimps that have a smell or have heads that have fallen off or are black.
2. Use scissors to cut off the shrimp whiskers, and make a knife along the middle of the shrimp's back where there is meat, from half the head to 1 cm from the tail of the shrimp, and the knife is as deep as 1/2 of the shrimp.
Production standards:
1. Preparation standards:
① 7 taels of net shrimp per catty, 300 grams of shrimp ingredients per catty (100 scallions) g, 5 cm long; 100 g celery, 5 cm long; 50 g garlic; 50 g ginger, cut into 0.3 cm square strips), with 75 g homemade spicy sauce, 6 g Sichuan peppercorns, and 4 g chili.
② If frying more than 2 pounds, 250 grams of shrimp ingredients per pound (90 grams of green onions, 5 cm long; 70 grams of celery, 5 cm long; 40 grams of garlic; 50 grams of ginger, cut into 0.3 cm square strips), with 60 grams of homemade spicy sauce, 6 grams of Sichuan peppercorns, and 4 grams of chili peppers.
③ If you stir-fry 1 jin of shrimp, add 15 grams of diced bamboo shoots (1 cm square); if you stir-fry 2 jin of shrimp, add 25 grams of diced bamboo shoots; if you stir-fry 3 jin of shrimp, add 35 grams of diced bamboo shoots.
2. Production standards:
① Fry 3 or 5 jins per pot, starting from 1 jin and frying up to 5 jins.
② The oil pulling temperature is medium temperature, the time is 20 seconds for live shrimp and 30 seconds for fresh shrimp.
③ Stir-fry the ingredients over medium heat for 3 minutes, add the shrimps, add rice wine and stir-fry for 1 minute, add the sauce, add beer and stir-fry for 1 minute, add the mixed spice powder and stir-fry for 10 seconds and start the pot.
3. Pot loading standards:
Use a 32cm hot pot for 1kg and 2kg; use a 34cm hotpot for 3kg; use a 36cm hotpot for 4kg and above . Sprinkle 10 grams of peanuts and 8 coriander roots per catty.
Storage standards:
1. Killed shrimps should be stored in a fresh-keeping cabinet. Do not pile too much in each basket, and do not put anything on top.
2. If the shrimp is imported, it must be cleaned quickly and put into the fresh-keeping refrigerator.
3. The storage time shall not exceed 8 hours.
How to eat:
1. Eat directly after serving, do not heat it on the fire. 2. After eating, add white soup to the pot.
Homemade spicy sauce:
Spices:
100g fennel, 200g star anise, 40g amomum villosum, 150g grass fruit, 50g kaempferol, cinnamon 50 grams, white cardamom 150 grams, grass cardamom 80 grams. 10 grams of Angelica dahurica, 40 grams of Geranium leaves, 10 grams of cloves, 10 grams of spikenard (a spice commonly used in spicy hot pot soups or stewed vegetables, in the form of fluffy, dark brown roots with a spicy smell, similar to turpentine), drained grass 30 grams, 50 grams of Lingcao (hot pot spices should be similar to Lingcao, also known as Linglingxiang, which has a strong fragrance), 50g of Astragalus, 20g of Angelicae, and 20g of fresh lemongrass.
Seasonings:
8 bottles of Merlot spicy sauce, 3 bottles of Laoganma spicy sauce, 1 pound of oyster sauce, 1 bottle of Lee Kum Kee seafood sauce, 500 grams of glutinous rice cake pepper, Pixian bean paste 500 grams． 15 pounds of rapeseed oil, 8 pounds of lard, and 8 pounds of salad oil.
Production method:
1. Powder all the spices and add three kinds of oil to the pot. Add glutinous rice cake chili and bean paste and fry until the water vapor is dry.
2. Add the spice powder, add the remaining seasonings, and simmer over low heat for 30 minutes.
Key points for making:
1. Selection of ingredients is key when making spicy shrimp. The shrimp must be fresh. You can use live prawns or prawns, or you can use chilled prawns. If you choose chilled shrimps, choose ones with thin skin (thick skin will turn black), less shrimp brains, and plump meat. Because if the skin is thick, it will not be fried crispy. The heads with brains will be fried easily and consume too much oil, but the meat will not be crispy. The plump ones exploded to make firewood.
2. When choosing chilled prawns, improper thawing will also affect the quality of the dish. Do not expose the shrimp to the air to thaw naturally, otherwise the heads will turn black. The correct method is to immerse the shrimp in water and rinse it with a small flow of running water until it melts.
3. Pickled peppers should be thick-bodied and red in color, preferably bullet-headed peppers, to ensure the mellow and spicy taste of the dish.
4. When frying prawns, control the oil temperature and amount. The amount of oil should be controlled at 4-5 times that of the shrimp, and the oil temperature should be 60 to 70% hot with slight smoke. Because if the oil temperature is too high, it is easy to fry the shrimps, while if it is too low, the skins of the shrimps will not be crispy. Fry until the shrimps just float and take them out. Do not fry them for too long.
5. When making spicy oil, do not use too many spices (such as grass fruits and nutmeg) with too strong fragrance to highlight the flavor of lemongrass and cumin.
Ingredients: 3 bullfrogs (about 300g/piece), 30g each of bell pepper and Hangzhou pepper segments, 50g each of garlic and parsley.
Seasonings:
Ingredients A (cooking wine, 10 grams of Lao Tan soy sauce, 1 gram each of salt, monosodium glutamate, and chicken essence)
Ingredients B (hot girls 25 grams each of soy sauce, oyster sauce, and dry pot sauce, 10 grams each of green onion and ginger slices)
50 grams each of wet starch, dry pot spicy oil, and 1 kilogram of salad oil (approximately 30 grams consumed).
Preparation:
1. Slaughter and prepare the bullfrog, rinse three times until the meat turns white, remove the water and cut into small pieces, marinate with ingredient A for 10 minutes, wrap to keep fresh Seal with film and keep fresh in the refrigerator.
2. Add garlic seeds to 40% to 50% hot salad oil, fry until golden brown and remove.
3. Take out the bullfrog, sizing it with wet starch, put it into a 40% hot oil pan, push the bullfrog gently in one direction until the surface of the bullfrog turns slightly yellow, and take it out.
4. Heat a clean pot, add spicy oil, fried garlic, and ingredient B, stir-fry over low heat until fragrant, then add bullfrog, stir-fry over low heat for 2 minutes, then remove from the pot. Sprinkle with the bell pepper segments, Hangzhou pepper segments, and parsley segments.
Griddle sauce:
1. Heat 200 grams each of salad oil, rapeseed oil, cooked chicken oil, and cooked lard in the pot, add scallions and shredded onions. 200 grams, 100 grams each of ginger slices, coriander, and chives, simmer over low heat for 10 minutes.
2. Take out all the vegetable ingredients, add 200 grams of glutinous rice cake spicy sauce (soak Erjin Bar chili in warm water and then mince), 100 grams of pickled pepper sauce (minced Rongshan brand pickled pepper), and simmer over low heat Make for 15 minutes.
3. Add 750g of Axiangpo spicy sauce, 1250g of spicy beef sauce, 600g of Laoganma spicy black bean sauce, 1kg of spicy spicy sauce, 1000g of rice-suffering spicy sauce, and chopped green onions. , 250 grams each of minced ginger and minced garlic, 50 grams of thirteen incense, simmer over low heat for 10 minutes.
Dry pot spicy oil:
1. Put 2 kilograms of water in the pot and bring to a boil, then let it cool to 60°C. Add cloves, amomum villosum, nutmeg, angelica, kaempferia, and grass. 25 grams each of fruit, star anise, bay leaves, cinnamon, pepper, licorice, galangal, and angelica. Soak for half an hour, take out and drain.
2. Add 15 kilograms of salad oil, 2.5 kilograms of rapeseed oil, 1 kilogram of cooked lard, and 2 kilograms of cooked chicken fat into the pot. When the oil temperature is 70, add the glutinous rice cake chili sauce and pickled pepper sauce. 2.5 kilograms of all the soaked spices, simmer over low heat for half an hour, then remove all the spices.
Ingredients: 700 grams of pork trotters, 30 grams of dried mushrooms, and 200 grams of taro.
Ingredients: 15 grams of chilli padi, 20 grams of star anise, 1 spoon of allspice, 2 cinnamon leaves, 30 grams of ginger, 8 ml of cooking oil, 20 ml of light soy sauce, 15 ml of dark soy sauce, Hakka rice wine 8 ml, 1 spoon of salt.
Method:
1. Wash the pig's hands, put them in a wok and boil them for 2 minutes, drain them and set aside; wash the star anise, shiitake mushrooms and cinnamon leaves; slice the ginger, Cut chilli padi into sections.
2. Add star anise, shiitake mushrooms, ginger, and chili padi to the pot and stir-fry for 2 minutes. Add the blanched pork knuckles and stir-fry for 2 minutes. Add dark soy sauce, light soy sauce, rice wine, edible salt, and cinnamon leaves. , add 2 bowls of water, bring to a boil over high heat, then simmer over low heat for about 20 minutes.
3. Peel the taro and cut it into about 1cm thick strips. Place the cut taro on the pork knuckle, add a little soy sauce and salt, and simmer over low heat for 10 minutes. Take it out of the pot and put it on the bottom, put the pork knuckle on top of the taro, and add a little chopped green onion.
4. Add water and starch to the remaining soup in the pot to thicken, pour it onto the pig hands on the plate, and serve.
One thing you need to pay attention to when making this dish is that the bamboo shoots themselves have a peculiar smell. If they are not removed when making this dish, the smell will easily transfer and the taste will be very bad. You need to blanch the bamboo shoots for 5 seconds. minutes, and cook for another 10 minutes to effectively remove odor.
Chopping board:
1. Cut 300 grams of bamboo shoots into 5x5x0.3 cm slices, blanch them in water for 5 minutes, take them out and rinse them, put them in a pot, add water and simmer for 10 minutes.
2. 125g of marinated sausage, cut into 3cm long hob pieces.
Stove:
1. Heat 30 grams of red oil in the pot, add 2 grams of dried green peppercorns and 4 grams of dried chili pepper sections and stir-fry until fragrant, add the sausage and stir-fry , add 30 grams of homemade spicy sauce and 200 grams of water, and simmer for 1 minute to add flavor.
2. Take a hot stone pot, put bamboo shoot slices on the bottom, pour in the fat sausage, and add 3 grams of coriander to garnish.
Homemade spicy sauce:
Heat 5 dry grams of butter, 2 barrels of rapeseed oil, 2.5 dry grams of salad oil in the pot, 25 dry grams of Pixian bean paste, and garlic 6 kilograms, 2.5 kilograms of ginger, 1.5 kilograms of green onions, 1 kilogram each of onions and rock sugar, 250 grams of Sichuan peppercorns, 3 bottles of distiller's grains, 15 boxes of Shisanxiang, 875 grams of Erguotou, 3.5 kilograms of chili peppers, stir-fry until fragrant.
This dish evolved from hot pot. It combines the meaty aroma of pork ribs with the umami flavor of crab meat, giving it a unique taste. After eating the ribs and crab, you can also add soup to stir-fry other vegetarian ingredients, such as lettuce and fresh mushrooms.
Ingredients: 400 grams of pork ribs, 1 prince crab (weighing about 650 grams).
Seasonings:
5 dry grams of Sichuan red brine, 80 grams of cornstarch, 1 kilogram of salad oil (approximately 50 grams consumed), 2 grams of cooked sesame seeds.
Ingredients A (6 grams each of pickled ginger and shallots, 150 grams spicy base, 100 grams lantern pepper)
Ingredients B (400 grams spicy oil, 10 grams Huadiao wine , 300 grams of stock, 5 grams of salt, 6 grams of MSG, 3 grams of chicken powder)
Production:
1. Chop the ribs into 8 cm long and 3 cm wide pieces, use a mobile Rinse away the blood with water, simmer in boiling water over low heat for about 20 minutes, remove and put into brine, simmer over low heat for 40 minutes until cooked, remove and set aside.
2. Wash the prince crabs, peel off the shell with a knife, unscrew the crab claws and crack them into four pieces, then divide the crab body into 8 pieces horizontally and vertically, pat into cornstarch, and bake until 50% Dip and fry in hot salad oil for 1 minute over medium heat, remove and set aside.
3. Leave the base oil in the pot. When it is 70% hot, add ingredient A and stir-fry over low heat until fragrant. Add pork ribs and crab meat and stir-fry evenly. Add ingredient B and simmer over low heat for 3 seconds. Minutes, sprinkle with cooked sesame seeds, take out the pot, put it in the hot pot and place the crab shells on top.
Spicy oil:
Put 5 kilograms of salad oil in the pot. When it is 60 to 70% hot, add 500 grams of green onions, 500 grams of ginger, 300 grams of dried onions, 300g coriander stems, 200g celery, 100g carrots, 3 green peppers, stir-fry over low heat until fragrant, filter and let the oil cool, add 1kg Pixian bean paste, 600g pickled pepper sauce, fresh green pepper 400 grams of Sichuan peppercorns, stir-fry over low heat for 15 minutes, add spices (6 grams each of peppercorns and tangerine peel, 5 grams each of Angelica dahurica and star anise, 2 Luo Han Guo, 7 grams of grass fruit, 10 grams of bay leaves, 15 grams of cumin, licorice 4 grams, 3 grams of cloves), stir-fry over low heat for 20 minutes, filter and get the oil.
Spicy base:
The residue after filtering the spicy oil is the spicy base.
Ingredients:
1 kilogram of sheep's trotters, 30 grams of dried chili segments, 10 grams of Sichuan peppercorns, and a few coriander leaves.
Seasoning:
300 grams of brine, 5 grams each of salt and MSG, 20 grams of Pixian bean paste, 50 grams of 52-degree Jianzhuang white wine, 30 grams of salad oil, 50 grams of red oil gram.
Production:
1. Wash the sheep's hooves, add them to boiling water with onions and ginger, simmer over high heat for 10 minutes (twice), take them out and chop them into pieces weighing about 100 grams. piece.
2. Put 30 grams of salad oil in the pot. When it is 70% hot, add 20 grams of dried chili, Sichuan peppercorns, and bean paste and stir-fry over low heat until fragrant. Add the sheep's trotters, spray in white wine, and add Bring brine, salt, monosodium glutamate, and water to a boil over low heat (covering the sheep's trotters). Remove from the pot and pour into a pressure cooker. Bring to a boil over high heat. Reduce heat to low for 20 minutes and take out.
3. Remove the meat from the lamb's hooves while it's hot, exposing the bones about half a finger long. Wrap the exposed bones with tin foil and put them on a plate with the minced meat.
3. Pour 50 grams of red oil into the pot. When it is 70% hot, add 10 grams of dried chili pepper and stir-fry over low heat until fragrant. Take it out of the pot and pour it over the lamb's trotters. Sprinkle with coriander leaves to garnish.
Ingredients: shrimp, bread crumbs, red pepper, eggs.
Seasonings: salt, pepper, cooking wine, chicken powder, cornstarch.
Method:
1. Cut off the beards and feet of the shrimp, rinse them clean; mince the peppers and set aside.
2. Add salt, cooking wine, chicken powder, and pepper to the processed shrimps, marinate for a while, add egg whites, mix well, and sprinkle with cornstarch.
3. Pour an appropriate amount of oil into the wok (you can add a little more oil), heat it to 70% heat, add the pickled shrimp, fry until it changes color and mature, and remove.
4. Leave a little oil to heat up, add minced red pepper and stir-fry until fragrant (the amount of pepper can be increased or decreased according to personal preference), add bread crumbs and fry over low heat until golden brown, add the shrimp and stir-fry quickly Just make it even.
Ingredients:
4 Vietnamese crabs, 50 grams of fried peanuts.
Seasoning:
Ingredient A (10 grams each of ginger, green onion and refined salt), 250 grams of mixed oil (mix salad oil and cooked lard in a ratio of 1:1), garlic 50 grams each of sesame seeds and pepper oil, 10 grams each of ginger slices, white sugar, and high-strength white wine, 250 grams of dried bullet peppers, 30 grams of oyster sauce, ingredient B (10 grams each of salt and MSG, 5 grams of white pepper).
Production:
1. Kill and wash the crabs, and smash the crab claws (if the crabs are small, they can be fried directly; if the crabs are larger, they can be uncovered) Then cut into two), peel off the crab shell, add ingredient A and marinate slightly.
2. Put the mixed oil in the pot and heat it until it is 40% hot. Add the garlic and ginger slices and stir-fry over medium heat until the garlic turns golden brown. Add the crab first and stir-fry over medium heat. Stir-fry until the shell changes color, then add the bullet pepper segments, stir-fry over medium heat until the spicy flavor comes out, add oyster sauce and white sugar, pour in high-quality white wine, stir-fry over medium heat, season with ingredient B, and stir-fry until the crabs When mature, pour in pepper oil, take out of the pot, put into a container, and sprinkle in chopped peanuts. Eat the crab first after the dishes are served. After finishing the crab, you can order dishes and add soup to cook it.
Making
The method of spicy crab is a little different from most chefs. When frying, sesame oil is used with a large amount of special red oil. During the frying process, Pixian bean paste that has been processed in advance is also added, so this recipe is good.
Step 1: Boil red oil
1. Choose 500 grams of dried bell peppers with bright red color and full flesh. Boil them in boiling water for about 10 minutes, remove and control the water, and twist them with a twist. Grind the meat into chili paste.
2. Add 5 kilograms of salad oil to the pot. When it is 40% hot, add 250 grams each of green onions and ginger slices and fry until golden, then add chili paste and spices (50 grams each of star anise and Sichuan peppercorns) grams, 20 grams each of white cardamom, bay leaves, kaempferol, and caoguo, 2 mangosteen, 5 grams of cloves), heat over medium heat for 90 minutes. After the fragrance overflows, heat over low heat for 30 minutes. Remove from heat, let cool, and filter. That’s it.
Step 2 Process the Crabs
To make this dish, Vietnamese small black crabs or meat crabs with thin shells are generally chosen. Their large claws have thick and plump meat, and the crab meat inside There are more, and it tastes particularly enjoyable. Hairy crabs, swimming crabs and small freshwater crabs are not suitable for this dish. When processing, pour a small amount of high-strength white wine into the bucket containing crabs (the main purpose is to remove the fishy smell), cover the lid, and then open it after 20 minutes. When the crabs are slightly unconscious, use the back of a spatula to knock the crabs out and quickly use your hands. Grab its back, use a brush to brush the flat crab belly (don't miss any corners), and check that there is no mud. Grasp the crab shell, use a knife to press the crab claws on one side, then hold the crab shell diagonally with your hand, and break it hard to open the crab shell. Remove the crab gills, chop into large pieces, and use the back of the knife to crush them gently with the pliers.
Step 3 Pickled crabs
Take 1 kilogram of processed crab, add 10 grams of salt, 20 grams of cooking wine, and 2 grams of pepper, mix well, and pat some dry starch on it. Dip in 60% hot salad oil over medium-high heat and fry for about 30 seconds. Be careful that the oil temperature is not too high, because the Vietnamese black crab has a thin shell and will easily break if the oil temperature is too high.
Step 4 Stir-fry
Put 50 grams of sesame oil and 250 grams of homemade red oil in the pot. When the fire is 40% hot, add ginger slices, green onion segments, and garlic cloves. 20 grams, stir-fry over medium-low heat until the color of the ingredients is slightly yellow, then add 10 grams each of green peppercorns and oyster sauce, 50 grams each of cut dried lantern peppers, copied bean paste, and 5 grams of tempeh, stir-fry until the spicy flavor develops Pour in the fried crab, then add 200 grams of stock, simmer over medium heat, when 1/3 of the soup is left, add 2 grams each of salt, chicken essence, and sugar to taste, turn to high heat to reduce the juice, and stir-fry after taking it out of the pot. 10 grams of sesame seeds, 50 grams of crispy peanuts, and 5 grams of chopped green onion.
How to make bean paste:
Put 100 grams of salad oil in the pot. When it is 30 to 40% hot, add 50 grams of minced green onion and 50 grams of minced ginger, stir-fry until fragrant, then add Add 1 kilogram of Pixian bean paste, stir-fry over low heat until fragrant, remove from heat.
For young diners, the spicy and satisfying griddle dishes are very tempting.
Preparation method:
1. Open the back of 300 grams of prawns, pat dry the starch, add it to 70% hot salad oil, deep-fry over low heat until crispy on the outside and tender on the inside. , remove the oil control.
2. Cut 150 grams of clean potatoes into 9 0.8 0.8 cm long strips, put them into 60% hot salad oil, fry over low heat until golden in color, remove and control the oil;
3. Cut 7-8 large chicken feet in half, wash them and blanch them in boiling water over high heat. Remove the water and add 2 kilograms of homemade brine. Bring to a boil over high heat. Reduce the heat to low. When it is nine times cooked, take out the soup and put it into the salad oil that has been heated to 50% heat, and simmer over low heat.
Cooking process:
Add 100 grams of homemade spicy oil into the pot, add small ingredients (10 grams each of onion, ginger, garlic, 2 grams of pepper, 3 grams of dried chili segments) In the pot, add 50 grams of homemade spicy sauce (you can increase the amount if you like spicy food), 30 grams of Huang Feihong crispy pepper, stir-fry until fragrant, add potato strips and chicken feet and stir-fry over high heat for 30 seconds, then add the fried prawns. Season with (12 grams of salt, 5 grams of chicken essence, 2 grams each of MSG, white pepper, and cumin powder), stir-fry over high heat for 30 seconds, pour in 5 grams of sesame oil, stir-fry for 5 seconds, and sprinkle with white sesame seeds and green onions. 2 grams each for decoration.
Note: The dish can be modified appropriately, placing chicken feet and potato strips on the bottom to make the dish more beautiful. The shrimp will not become salty due to heating.
Spicy oil:
1. Put 1250 grams of dried chili peppers into the pot, pour 2 kilograms of water and bring to a boil over high heat, then reduce the heat to low and simmer until soft, remove the water and drain the chili peppers. Place in a meat grinder and mince.
2. Put 10 liters of Arowana soybean oil and 2.5 kilograms of butter into the pot, simmer over low heat, then add minced chili paste, 2 kilograms of Pixian bean paste, spices (bay leaves, 10 grams each of vanilla, 20 grams of cinnamon, and 30 grams of white cardamom) simmer over low heat until the pepper skin turns dark brown, remove from the heat and filter, and this is the spicy oil.
Spicy sauce:
1. Cut into pieces 80 grams of dry red pepper (try to cut them as finely as possible); smash 200 grams of peanuts; mince 20 grams each of ginger and garlic.
2. Pour 500 grams of salad oil into the pot, and when it is 50% hot, first pour in 80 grams of tempeh, minced garlic, and minced ginger, stir-fry over low heat until fragrant, then pour in the chopped peanuts in sequence. Crushed chili pepper, 50 grams of salt, 20 grams each of white sesame seeds and white sugar, 10 grams of five-spice powder, stir-fry over low heat for about 5 minutes, add 60 grams of soy sauce, cook for another 3-4 minutes, and turn off the heat. After the sauce has cooled completely, put it into a container and seal it.
Method for making chicken feet brine:
1. Crush the rock sugar; put the wok on the fire, add 50 grams of rapeseed oil and 100 grams of rock sugar, stir-fry until the sugar melts, and add water Boil 250 grams into sugar color.
2. Pour 5 kilograms of bone soup into the pot, add 100 grams each of ginger and green onion, 80 grams of salt, 50 grams each of rock sugar and Shaoxing wine, sugar color (to make the soup light red brown) Take the spice bag (3 star anise, 5 grams each of cumin and Sichuan peppercorns, 3 slices of licorice, 1 piece of cinnamon, 1 strawberry, 1 slice of tangerine peel), simmer over low heat for about 1 hour until the aroma is overflowing and serve as brine.
Ingredients: One grass carp, appropriate amounts of rapeseed and bean sprouts.
Seasoning: 30 grams of spicy sauce, 100 grams of oil, 500 grams of fresh soup, a little each of salt and MSG, 5 grams of sugar, 10 grams each of Sichuan peppercorns and chili peppers.
Marinade:
5 grams of Pork King, 10 grams of beer, 30 grams of starch, 5 grams of salt, 3 grams of MSG, 1 egg white.
Production:
1. Slaughter and wash grass carp, slice the meat into thin slices, add marinade to marinate and sizing.
2. Blanch the rapeseed and bean sprouts, stir-fry them and put them on the bottom of the basin.
3. Add salad oil to the pot and when it is 30% hot, add oil to the fish fillets.
4. Add 50 grams of oil in the pot, stir-fry evenly with spicy sauce, add fresh soup, bring to a boil, add fish fillets, salt, MSG, and sugar to taste, thicken the sauce, and put it into a basin.
5. Add 50 grams of old oil to a new pot, add Sichuan peppercorns and chili peppers to drain the oil, and then pour it into the basin.
Ingredients: 300 grams of boneless pig trotters, 10 grams of red pepper rings, 100 grams of garlic stalks, and a few slices of ginger.
Seasonings: 5 grams of salt, 10 grams of Xiangli rice wine, 15 grams of ginger wine, 45 grams of tea oil, 2 grams each of soy sauce and MSG.
Method:
1. Cut the pig's trotters into 5 cm long and 0.3 cm wide strips, marinate them with rice wine, salt, monosodium glutamate and ginger juice for 15 minutes and set aside.
2. Add 10 grams of tea oil to the pot. When it is 70% hot, add raw red pepper and stir-fry over low heat for 1 minute. Remove from the pot and set aside.
3. Pour 30 grams of tea oil into the pot. When the heat is 80% hot, add the pig's trotter skin and ginger slices and stir-fry over high heat until the pig's trotter skin becomes rolled. Add the fried red pepper, shredded fungus and shredded garlic. , stir the soy sauce over low heat and quickly remove from the pan. Pour on 5 grams of tea oil and serve.
Ingredients: eel
Accessories: dried chili knots, ginger slices, garlic slices, bean paste, sesame seeds
Seasonings: salt, pepper, Steamed fish with soy sauce, chicken essence, monosodium glutamate, sesame oil, oyster sauce
Method:
1. Cut the deboned eel into 5 cm long slices, put it into the oil pan and fry until When crispy and fragrant, pour out and drain the oil.
2. Heat the oil in the pot. First add the dried chili segments, ginger slices and garlic slices and stir-fry until fragrant. Add bean paste and oyster sauce and stir-fry evenly. Add the eel slices and add salt while frying. , pepper, steamed fish soy sauce, chicken essence, monosodium glutamate, sesame oil and sesame seeds, put the pot on the hot iron plate lined with shredded onions, sprinkle some coriander segments into the dish.