Shredded pepper and sesame chicken

Ingredients: chicken breast, peppercorns, light soy sauce, sugar, sesame oil, vegetable oil, dried red pepper, peeled white sesame seeds, vinegar, MSG, green onion Ginger, star anise

Method:

1. First make your own chili oil, take a large handful of dried red chili peppers, a handful of peppercorns, and smash them with a food processor.

2. Pour the crushed chili powder into a container that is not afraid of burning. If it is larger, add a handful of peeled white sesame seeds.

3. Pour vegetable oil into the wok, add scallions and ginger slices, and heat until slightly smokey.

4. Slowly pour the burned oil into the bowl containing the chili powder, stir it with chopsticks, and then remove the onion and ginger. The chili oil is ready.

5. Add water, green onions, ginger slices, star anise and cooking wine to the pot. Boil the chicken breasts for about 10 minutes, turn off the heat and simmer for 5 minutes. Drain into cold water and soak.

6. Take out the cooled chicken breast and drain. Spread all the cooked chicken breasts into strips and put them into a basin.

7. Mix light soy sauce, vinegar, sugar, monosodium glutamate and sesame oil into a sauce. You can add the proportion according to your own taste. Finally, pour in homemade chili oil and pour it on the shredded chicken.

Red oil louver

Ingredients: Beef louver, coriander, spicy red oil, balsamic vinegar, light soy sauce, salt, sugar

Method:

1. I bought a whole piece of beef louver, first divided it into two pieces from the middle, and then cut a knife from the middle of each piece and divided it into 4 pieces.

2. When cutting the louvers, flatten all the leaves and cut them together. The cut out will be comb-shaped cow louvers.

3. Add some cooking wine to the boiling water, then blanch the beef louvers in the pot for about 30 seconds. The beef louvers will be very cooked.

4. Then take it out and pour it into cold water. You can pass it several times, or you can pass it directly into ice water to ensure the taste of the beef louvers.

5. Remove the beef louvers and drain the water, add spicy, red oil, balsamic vinegar, light soy sauce, salt and sugar and mix well.

6. Add vegetable oil and sesame oil to the pot and heat, add green onions and stir-fry until fragrant.

Big Plate Chicken

Ingredients: chicken, potatoes, onions, green peppers, dried red peppers, Sichuan peppercorns, star anise, bean paste, ginger, garlic, soy sauce or dark soy sauce, salt, cooking wine , beer, MSG

Method

1. Cut chicken into cubes, peel potatoes into hob cubes (not too small, otherwise they will become mashed potatoes after cooking), cut green pepper into cubes, Cut onions into cubes

2. Boil water in a pot. After the water boils, add 2 slices of ginger, cooking wine, 2 peppercorns, and chicken. Remove after 1 minute.

3. Stir-fry separately. Heat oil in a pot, turn to low heat, add Sichuan peppercorns, star anise, and dried red pepper, fry until fragrant

4. Add ginger and garlic, smell the aroma, add chicken, add cooking wine, and stir-fry over high heat

5. Add a spoonful of bean paste, stir-fry evenly, put the potatoes in, add some soy sauce, and stir-fry together

6. Pour a can of beer to cover the chicken, and turn on high heat Bring to a boil, turn to low heat and cook until only a little more than 1/3 of the soup is left. Add onions, stir-fry evenly and continue cooking

7. Simmer until the juice is almost reduced, add green peppers, Stir-fry minced garlic and salt, add a little water to simmer (the water here is the amount of the final soup)

8. Control the soup to the extent you need

9. Add Just add MSG or chicken essence and it’s ready