2, phoenix tail waist flower. Ingredients: 300g pork loins, 50g clean winter bamboo shoots, water-soaked mushrooms 10, 25g red pepper, 2 teaspoons soy sauce 1 spoon cooking wine, sesame oil, pepper, onion, ginger and cornflour, and a little soup. Practice: tear off the skin of the pork loin, slice it in half, then slice it to remove the urine, and mix well with salt and raw flour; Firstly, the pork loin is cut into a straight-line flower knife by the oblique knife method, and then it is cut by the straight knife method, and each cut is broken into a strip with flowers about 1 cm width; Winter bamboo shoots, mushrooms and bright red peppers are all cut into small strips, and onions are cut into sections. Pour soy sauce, soup, monosodium glutamate and wet starch into a bowl and make juice for later use; Heat a pan, pour oil until it boils, add kidney flower and fry until it is ripe, and pour a colander to filter oil. Leave a proper amount of oil in the pot, add red pepper, winter bamboo shoots, mushrooms and scallions and stir-fry a few times; Immediately pour in the prepared juice, pour in the smooth kidney flower when the juice is thick, stir fry for a while, sprinkle with pepper powder, pour in sesame oil and serve.
3, stir-fry eggplant. Ingredients: eggplant, sugar, vinegar, garlic, thirteen spices powder, pepper, pickled pepper, soy sauce, salt, monosodium glutamate, pork slices. Practice: Slice the eggplant and soak it in water slightly; Chop pepper and garlic, slice pork and dice pepper; Stir-fry pork with less hot oil until white, stir-fry chopped pepper and garlic; Stir-fry eggplant, add soy sauce, salt, monosodium glutamate, sugar, old vinegar and thirteen spices powder to continue stirring; Cover the lid and simmer for a while, add pepper and stir fry, and thicken with water starch.
4. Hunan eggs. Ingredients: 3 eggs, 3 small red peppers, 3 large red peppers 1 piece, 2 green onions, 5 cloves of garlic, and lobster sauce 1 small handful. Practice: Douchi is soaked in water for about ten minutes in advance; Chop onion, garlic and pepper respectively; Wash the soft douchi for later use; Boiled eggs are immersed in cold water to cool down; Shelling and slicing the cooled white water eggs; Heat the pot, put oil, add garlic and pepper after the oil is hot, and saute until fragrant; Add lobster sauce after smelling the fragrance; Add chopped green onion and stir-fry for half a minute; Add white water eggs and shake the pan to coat the eggs with oil evenly; Add a little salt and stir well.
5, chopped pepper fish head five. Ingredients: fat fish head 1 piece (about 2kg), shallot 1 root, 3 slices of ginger, 230g of chopped pepper of Prince Haitian, 2 teaspoons of salt 1 teaspoon of cooking wine 10ml, 50ml of vegetable oil. Practice: after washing, cut the knife from the fish body, cut it in half into two parts connected with the fish skin, and dry the water on the inner and outer surfaces of the fish head with kitchen paper towels; Sprinkle a little salt and cooking wine and evenly spread it on the inner and outer surfaces of the fish head; Add chopped shallots and ginger slices and marinate for 10 minute; Add vegetable oil to the pot, heat it, and add onion and ginger slices; After frying, filter the onion oil for later use; Remove the onion and ginger slices and spread them on a plate; Put the marinated fish head with the skin facing upwards into a dish, evenly spread a layer of chopped pepper from Prince Haitian, put it into a steamer that has been put into SAIC, and steam on high fire for about 10 minute; Take out the steamed fish head, drain the excess water from the plate, heat the onion oil and pour it while it is hot; Sprinkle with a little sesame oil and finally sprinkle with chopped green onion.