Cooking pēng, is a cooking technique based on pan-frying or deep-frying, cooking on the clear juice into the flavor of the dish.

The use of "cooking" dishes made of clear juice without thickening powder was hidden red, ingredients are generally used onion and ginger, garlic, cilantro section, the taste is characterized by the mouth salty and fresh, the mouth slightly sweet and sour, and "salt explosion" type of dishes similar. So the "salt explosion" does not belong to the "explosion", should belong to the cooking techniques, only the main ingredients are more animal brittle raw materials, the initial cooked processing methods are different.

Cooking, can be divided into two specific methods, one is "fried cooking", the second is "fried cooking".

Pepper and salt potato cakes

Method:

1, peeled potatoes and cut into thin slices, steamed on the cage and then removed to cool, to be used.

2, the steamed potato slices will be mashed.

3, take pepper, five-spice powder, chili powder, salt, monosodium glutamate, sesame oil and green onion seasoning.

4, put the seasoning, high gluten flour and mashed potatoes together, stir well.

5, dough into a potato cake (or made into a ball) billet.

6: Heat the oil in a hot pan and deep-fry the potato cakes until the surface is golden brown.

7. Drain the oil and set aside. Fried potato cakes (balls) can be made into a variety of dishes, such as made into pretzel-flavored potato cakes, or add pickled vegetables with fried dishes.

8, the pan put a little oil heating, the next onion grain, red pepper grain, celery grain and chopped onion fried incense.

9, and then into the fried potato cakes, while stir-frying sprinkle some pretzels, stir-fry evenly into the dish.

Tips:

1, in the use of mashed potatoes to make cakes, should not be too big and too thick, and the potato ball should not be too big, otherwise it is not easy to deep-fry through.

2, before frying the potato cakes (balls) raw, you can stick a layer of custard powder one by one, so that the fried potato cakes (balls) will be more crispy.

Dry Pot Potato Slices

Ingredients: potatoes, pork, bell peppers, fresh bell peppers, green onions, ginger and garlic, soy sauce, sugar, green garlic, hot sauce

Practice:

1. Cut the pork into thin slices, do not put oil in the pot, lay the meat on the bottom of the pot, simmer until browned oil, and then put out the spare.

2. Cut thick slices of potatoes into two water, and deep-fry them over medium heat until the skin is slightly dry, then remove them from the pan and set aside.

3. Cut the bell pepper into small slices, and cut the fresh bell pepper into small sections and set aside.

4. Boiled pork original pot and then add a moderate amount of oil, put the ginger will be black beans sautéed, add green onions and garlic slices, spicy sauce stir-fried flavor, into the simmering pork slices, add soy sauce stir-fried until the meat is cooked with a little water.

5. After the water boils, add potatoes, sugar two small spoons, 1/4. stock cube, burn until the juice is about to close dry plus pepper slices, fresh artichoke pepper section stir fry, and finally add green garlic knots, turn off the heat and stir fry evenly out of the pot.

6. The home has a dry pot on the best of it, served in a dry pot to eat. But there is no problem, the flavor is not too much difference.