Sichuan style potato roasted sparerib

Efficacy and characteristics: lowering blood sugar and lipid, beauty beauty.

Making raw materials:

300g of pork ribs, 500g of potatoes, 2 tablespoons of Pixian bean paste (30ml), 2 tablespoons of soy sauce (30ml), cooking wine 1 tablespoon (15ml), Jiang Mo 1 5g, 2 grains of aniseed and pepper/kloc-0.

Practice:

1, blanch the chopped pork ribs with boiling water to change color, wash off blood foam for later use, and chop Pixian bean paste for later use;

2. Peel the potatoes, cut them into small pieces, soak them in clear water for a while, remove the dough-changing starch, put 1 tablespoon (15ml) of oil in the pot, heat them, fry the potatoes until golden, and take them out for later use;

3. Heat the wok, add 2 tablespoons (30ml) of oil, and add the blanched ribs to fry until golden;

4. Add chopped bean paste and Jiang Mo and stir well, stir-fry the fragrance;

5. Add soy sauce and cooking wine and stir well;

6, add the right amount of boiling water (no ribs), boil, add aniseed and pepper;

7. Cover and turn to low heat for 20 minutes until the ribs are crisp and rotten;

8. Add the fried potato pieces, cook for 5 minutes until the soup is dry, and season with salt and sugar.

Red oil beef tripe

Efficacy, characteristics, freshness, refreshing, invigorating the stomach.

Making raw materials:

Niubaiye 300g. Ingredients: dried pepper 10g, 4 slices of ginger, 2 cloves of garlic, and spicy radish 10g. Seasoning: cooking wine 1 tablespoon, Chili sauce 1 tablespoon, white vinegar 1 teaspoon, a little salt, sugar 1 teaspoon, and a little chicken powder.

Practice:

1, beef tripe is washed and shredded;

2. Chop two pieces of ginger and mince garlic;

3. Add water to the pot, add two pieces of ginger and boil over high fire;

4. After the water boils, blanch the chopped beef venetian;

5. Add cooking wine after about one minute;

6. Continue to cook for half a minute, turn off the fire, and remove the beef louver;

7. Put the fished beef louver into cold water immediately, pick it up after a while, and drain the water for later use;

8, another pot, put two tablespoons of oil, heat on high fire;

9. Burn the oil to 60% heat and add dried peppers;

10, put a tablespoon of Chili sauce;

1 1, stir-fry on low heat for one minute, turn off the heat and pour it into a clean bowl;

12. Pour the red oil into the cowleaves soaked in cold water;

13, add ginger and garlic powder;

14, add a little refined salt;

15, add a teaspoon of fine sugar;

16, add a little chicken powder;

17, add a teaspoon of white vinegar;

18. Add chopped spicy radish and stir well.

fish with chinese sauerkraut

Making raw materials:

3 kg grass carp 1 stick, Sichuan pickle 1 stick, 3 tablespoons Pixian watercress, 20 Chinese prickly ash, 3 tablespoons soy sauce, 5 slices of ginger, chives 1 stick, coriander 1 stick, garlic 5 cloves vinegar 1 spoon, sugar.

Practice:

1, grass carp scales and internal organs, washed and cut into 2-3 finger wide sections, and then cut in the middle. Sichuan pickles are cut into strips for later use.

2. Pour the soy sauce and cooking wine into the fish pieces and marinate for 15 minutes.

3. After the oil in the pot is hot, put the ginger slices and pickled fish pieces in the yard, let them stand, fry for two or three minutes on low heat, add cooking wine to remove the smell, and don't turn the fish halfway. Use the time of frying fish to make seasoning: mix Pixian watercress, pepper, soy sauce, vinegar, sugar and scallion evenly.

4. Pour the prepared ingredients into the pot, sprinkle kimchi strips on the fish pieces, add hot water until it is just over half of the fish, stew for 20 minutes on medium heat, sprinkle chopped coriander and minced garlic before leaving the pot, and pour sesame oil.

Kung Pao Chicken

Making raw materials:

Diced chicken, peanuts, bean paste.

Practice:

1, take tender chicken breast, pat it loose with a knife, cut it into 3 mm square cross patterns, then cut it into 2 cm square pieces, add salt, wet starch and mix well. This diced chicken was prepared by the chef first, so I don't need to operate it again. Peanuts are also fried in advance, which is much better than mine. It feels crisp.

2, wok lit, put the base oil, heat, first put pepper, fry until fragrant, remove pepper, add diced chicken and stir-fry, add bean paste and stir-fry until brown, add cooking wine and stir-fry, then add ginger, garlic, stir-fry until fragrant, and quickly pour in seasoning sauce (put sugar, vinegar, soy sauce, broth and wet starch together in a bowl to make it into \.

3. When the juice is boiling, add peanuts, stir fry for a while, and add some chopped green onion.

Black pepper pork knuckle

Raw materials for production

Ingredients: pig hand 300g. Seasoning: 2 tablespoons of oyster sauce, chopped black pepper 1 teaspoon, onion 1/2, and 75ml of Sanhua wine.

Practice:

1, take an empty bowl and put in oyster sauce;

2. Add black pepper;

3. Pour sanhua wine;

4. Mix evenly and use it as black pepper juice for later use;

5, the pot is hot, pour a little olive oil;

6. Put the washed and diced pig hands;

7. Slowly fry until the pig's hand is oily and yellow on both sides;

8. Pour in the prepared black pepper juice and stir fry slowly over low heat;

9. Until the soup is thick and the pig's hands are evenly colored;

10, pour the right amount of water over the pig's hand, and after the medium fire boils, turn to low heat and simmer for about an hour and a half;

1 1, after cooking, remove the pig's hands and put the soup in a bowl for later use;

12. Wash the pan, reheat it, add the diced onion, and fry it on low heat;

13, fry until the onion is yellow, soft and fragrant, and add chopped black pepper;

14, pour the soup left by the boiled pig's hand, stir well, and pour it on the pig's hand.