foodstuff
3 large yellow flowers, a can of beer, appropriate amount of cooking oil, 30g of starch, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chopped pepper, appropriate amount of salt, appropriate amount of sugar, light soy sauce 1 tablespoon, and 4 tablespoons of cooking wine.
method of work
1, washed yellow croaker and onion ginger are put into a large bowl.
2. Pour in 4 tablespoons of beer, soy sauce 1 soup spoon and cooking wine, immerse the fish cover plastic wrap and marinate in the cold room for 24 hours.
3. The kitchen paper towel absorbs water from the skin of fish and slightly sticks starch (the amount of dry powder is very small on the premise of water absorption).
4. Heat a medium-hot pot, rub ginger and cover the bottom of the inner wall, and the cold oil is 70% hot.
5. Fry the fish until it is golden on both sides, and take out the pot to absorb excess oil for later use.
6, leave the bottom oil, stir-fry ginger, garlic, chopped pepper.
7. Pour in the fried fish, enter 2/3 of the fish body, and simmer on the fire, during which the fish turns over once.
8. Shake the pan gently with juice, add salt, add sugar to make it fresh, and take it out of the pan.
2. Chiffodil
foodstuff
50g of dried radish, 50g of dried plum, 50g of pork stuffing, 4 green peppers, 4 red peppers, 4 garlic, 2 tablespoons of soy sauce, soy sauce 1 spoon, and a little salt.
method of work
1, dried radish and dried plum are soaked in warm water.
2. Dice dried radish and dried plum, dice green pepper and slice garlic for later use.
3. Heat the pot with proper amount of oil, add green pepper and garlic slices and stir fry.
4. Add the minced meat and stir-fry until it is broken.
5, transferred to soy sauce, soy sauce, salt stir fry evenly.
6. Add dried radish and dried plum and stir fry for a while.
7. Add a little water and simmer for 5-6 minutes until the water is dry.
3. Steamed dried beancurd with preserved flavor
foodstuff
Cured fish 1 serving, sausage 1 section, 5 pieces of dried bean curd, half a bowl of beer and 7 pieces of ginger.
method of work
1, cut and wash the ingredients for later use.
2. Put the dried bean curd at the bottom of the bowl and then put the preserved fish.
3. Place the sausage on it and add ginger slices.
4. Add a proper amount of water to the rice cooker.
5. Add the preserved bacon bowl.
6. Prepare half a bowl of beer.
7, drenched in bacon, then choose the cooking function and steam for 35 minutes.
8. In this way, a fresh dried bean curd is steamed together.
4. Spicy roasted fish
foodstuff
Roasted fish 1 00g, lobster sauce 1 spoon, appropriate amount of dried pepper, 2g of ginger, 2 pieces of garlic, and soy sauce1spoon.
method of work
1, cut the dried pepper into small circles, and chop the lobster sauce, ginger and garlic respectively.
2. Heat the pot with proper amount of oil, add minced ginger and garlic, pepper and lobster sauce, and stir-fry over low heat to give the fragrance.
3. Pour in dried fish and stir well.
4. Stir in soy sauce and a little water, and simmer for 5-8 minutes.
5. Brown sugar cake
foodstuff
Glutinous rice flour, brown sugar, cooked soybean flour.
method of work
1, add appropriate amount of glutinous rice flour into water and stir.
2. Knead into a smooth dough.
3. Warm the oil in a hot pan, break out a piece of dough by hand, round it and press it flat, put it in a non-stick pan, turn on a small fire, and turn it over while shaping it.
4. Fry until both sides are slightly yellow, and then serve.
5, put brown sugar in the pot, add a little water, simmer for two minutes, let the brown sugar melt, and cut the juice slightly thicker.
7. Pour it on the cake, sprinkle with soybean powder and serve.
6. Fish head with chopped pepper
foodstuff
Big head fish 1 piece, appropriate amount of fat, appropriate amount of red pepper, appropriate amount of garlic seeds, appropriate amount of ginger, appropriate amount of lobster sauce, appropriate amount of steamed fish and lobster sauce, appropriate amount of chicken essence and appropriate amount of beer.
method of work
1, appropriate amount of red pepper, pedicled red pepper, first cut with oblique knife, then cut red pepper into strips, and finally diced; Appropriate amount of garlic seeds, first smashed with a knife, and then chopped into minced garlic; Appropriate amount of ginger, remove the leftover material, slice first, then shred, and finally cut into powder; Appropriate amount of fat; The right amount of lobster sauce; Appropriate amount of ginger, cut into thick slices and put in a plate for later use; The amount of shallots is appropriate.
2. Put shallots and ginger slices into a juicer, add half a bottle of Huadiao wine, cover and fry them into onion ginger juice in inching mode, and pour the onion ginger juice into a stainless steel basin for later use.
3, a bighead fish, put the fish head upright, put it on the chopping block, cut it from the middle of the back of the bighead fish, the bone in the middle of the back of the bighead fish is the most brittle, break the fish head by hand and put it on the chopping block, remove the fish gills and black film (fish gills will be fishy, black film will be bitter), and then clean the bighead fish. Cut the fish part with a knife (the blade should not be too deep, so the knife can touch the fish bone), then put the bighead fish in the onion and ginger juice, evenly spread the onion and ginger juice inside and outside, and marinate for fifteen minutes (to remove the fishy smell and muddy smell).
4. Chop a proper amount of pepper in Tantan Township, pour it into a colander to filter out the water, and then squeeze the water with a spoon.
5. Heat the pan to remove an appropriate amount of oil, add an appropriate amount of fat to stir fry evenly, fry the fat dry (lard increases the flavor of the fish head), take out the fat that ignites the fried oil, pour in the chopped Jiang Mo and minced garlic, stir fry evenly, add chopped peppers that squeeze out water, stir fry continuously (avoid sticking to the pan), stir fry the aroma of peppers, stir fry the moisture of the chopped peppers, and when the moisture of the chopped peppers is almost dry, add chopped red peppers and stir fry evenly. Add appropriate amount of chicken essence, sugar and fermented soybean, stir-fry evenly, and then pour it into a stainless steel basin for later use.
6. Put the chopsticks in a plate (so that the bottom of the fish head is heated evenly), then shake off the onion and ginger juice from the marinated fish head and put it in a plate, pour in a proper amount of beer (to remove fishy smell, tender and enhance freshness), pour in a proper amount of steamed fish soy sauce, add a proper amount of chicken essence, then pour in a small amount of salad oil, evenly spread the fried chopped peppers on the fish head, and finally put in a proper amount of ginger slices and shallots. Boil water in a steamer, put the fish head in the air, steam for 10 minutes (the specific time depends on the size of the fish head), and try to insert the fish head with chopsticks until the chopsticks can be inserted directly into the bottom of the plate.
7, Xiangxi bandit duck
foodstuff
700g of duck meat, 2 carrots, 0/0-/0/5 peppers, 0/piece ginger, 6 cloves garlic, 3 parsley, 3 crystal sugar, 2 star anise, 3 fragrant leaves, proper amount of dried tangerine peel, 2 cinnamon, and 0/piece tsaoko.
method of work
1, garlic cloves, ginger slices, carrot peeled and cut into pieces, string pepper shredded, coriander cut into sections for later use;
2. After the duck meat is cut into pieces, put it in a cold water pot and boil it, then take it out and drain it for later use;
3. Pour a little oil into the pot and heat it. Add duck meat and stir-fry it in oil. During this period, add cooking wine and a tablespoon of Pixian bean paste and stir-fry it until the duck skin is crisp, and then serve it for later use;
4. Heat oil in a wok, stir-fry garlic slices, ginger slices and half of shredded string pepper, then add pepper, star anise, Amomum tsaoko, cinnamon, dried tangerine peel and fragrant leaves;
5, then stir-fry the duck meat and stir-fry it evenly;
6. Then pour in the right amount of water, add a few crystal sugar, cover and simmer for about 20 minutes;
7. After stewing, open the lid and add carrots, and cover and simmer for 5-8 minutes;
8. After stewing, open the lid, add the remaining shredded pepper and stir fry, and add a little salt to taste. When the soup is nearly dry, sprinkle coriander and turn it evenly to serve.