Pickled pepper kidneys

Prepare ingredients and seasonings: 2 pork kidneys/3 green peppers/1 red pepper/2 shallots/3 garlic cloves/100 grams of pickles/appropriate amount of pickled peppers/ 3 grams of ginger/appropriate amount of salt/3 grams of sugar/1 tablespoon of corn starch/1 tablespoon of cooking wine/1 tablespoon of light soy sauce/100 ml of corn oil

Step 1: Wash the pork loin and cut it in half Open, use a razor blade to remove the white coat, rinse well, first cut with a 45-degree diagonal knife, and then cut with a straight knife into the shape of ears of wheat. Put the cut pork loin in clean water, add green onion segments, shredded ginger and cooking wine and soak for 15 minutes to remove the smell.

Step 2: Take out the pork loin, remove the green onion and ginger, and wash it repeatedly for 2 to 3 times. Remove and drain the water, add corn starch and a little salt, mix well and marinate for 5 minutes, and cut the green onion. Chop green onions, cut green and red peppers into small pieces, peel and cut garlic cloves into small pieces, wash and cut ginger into thin strips.

Step 3: Heat the oil in the pot until it is 90% hot, turn up the heat, put the pork loin in the pot and fry it for 30 seconds, take it out quickly, leave the bottom oil in the pot, add the garlic and green and red pepper. Stir-fry the pickled pepper until fragrant. Add salt, sugar, and light soy sauce to the pork loin and stir-fry evenly. Finally, sprinkle with chopped green onion and serve, and the pickled pepper kidney is completed.

Boiled fish

Prepare ingredients and seasonings: about 1500 grams of black fish, spring onions, one cucumber, enoki mushrooms, coriander, lettuce, several dried chili peppers, and a handful of peppercorns , ginger, an egg, starch, and a handful of wild pepper.

The first step: remove the internal organs of the fish, wash it and cut it into two pieces from the back with a knife. Separate the fish meat and fish bones from the head and bones. Chop the fish bones into small pieces. Add appropriate amount of salt and cooking wine to the fish fillets. , add eggs, starch, shredded ginger, put in seasonings, grab the fish evenly with your hands and marinate for 10 minutes.

Step 2: Prepare a large bowl and spread the cut cucumbers. Add water to the pot and bring to a boil. Add an appropriate amount of salt. Add the cut lettuce and enoki mushrooms and cook them together. Dish them up and spread them on top of the cucumbers. In a large bowl.

Step 3: Put oil in the pot, add fish heads and fish bones and fry until they change color, then add wild pepper and stir-fry together to bring out the flavor, finally pour in the soup for cooking side dishes and bring to a boil, simmer first 5 minutes, then place the marinated fish piece by piece in the pot and pick it up for about 2 minutes.

Step 4: Clean the pot, then pour twice the amount of oil used for cooking and heat it up. Add dried chili peppers and stir-fry until fragrant. When the chili peppers are almost ready, add a little salt and sprinkle in peppercorns and pop. When the aroma comes out, pour it over the fish while it's still hot. Finally, add green onions and coriander and serve. (To make it more fragrant, you can sprinkle some cooked sesame seeds for decoration)

Kung Pao Chicken

Prepare ingredients and seasonings, wash 450 grams of chicken breast, dry chili peppers, and dice ginger. Cut green onions into small sections, peppercorns, fried peanuts, and two tablespoons of water starch; adjust the sauce: one tablespoon of soy sauce, one tablespoon of balsamic vinegar, an appropriate amount of salt, a small spoon of white sugar, and a tablespoon of minced garlic. Stir them together evenly.

Step one: Cut the chicken breast into small cubes, add cooking wine, pepper, and cornstarch and marinate for 10 minutes. Add oil to the pot, fry the chicken until it changes color, remove and drain the oil.

Step 2: Leave the base oil in the pot, first add the dried chili peppers to the pot and saute until fragrant, then add the ginger and peppercorns and stir-fry until fragrant, then add the chicken and stir-fry, stir-fry the chicken at the same time Add peanuts and seasoning, sprinkle with scallions, stir-fry evenly, stir in water starch before serving, and serve. Kung Pao Chicken is a delicious and non-greasy side dish, a classic Sichuan dish, full of color, flavor, and ready to serve. Eat.

Lemon spicy and sour chicken feet

Prepare ingredients and seasonings, one lemon/half a western carrot/2 millet green peppers/2 red peppers/a large ginger/1000 grams of chicken feet / 300 ml of cold boiled water / 3 slices of celery / 2 green onions / 2 coriander / 200 grams of wild pepper / 5 garlic cloves / 3 grams of peppercorns / 2 star anise / 2 tablespoons of very fresh flavor / 1 tablespoon of cooking wine / 1 tablespoon of sesame oil / 50ml of white rice vinegar.

The first step: wash the chicken feet, cut off the nails, and cut them in half, which is more convenient and more delicious. Add water to the pot, put the chicken feet into the pot with cold water, add peppercorns, cooking wine, and star anise. Boil the green onions for 10 minutes and remove. During the cooking process, skim off the scum. Remove the chicken feet, rinse them with cold water and then quickly cool them in ice water.

Step 2: Cut the ingredients, pick up the chicken feet and drain the excess water, mix all the seasonings with the chicken feet and marinate, cover with plastic wrap and soak overnight for better taste. , the next day, the Sichuan-style snack lemon and sour chicken feet was ready with a fragrant aroma that goes well with both wine and rice.

Twice-cooked pork

Prepare ingredients and seasonings, 400 grams of pork rump/5 garlic sprouts/1 green onion/2 red peppers/30 grams of black bean paste/ginger, garlic, and bean paste soup spoon/a small spoon of soy sauce/a tablespoon of cooking wine/30 ml of cooking oil/10 grams of peppercorns/a teaspoon of sugar/an appropriate amount of salt.

The first step: wash the pork and cook it in cold water. Add peppercorns, cooking wine, onion segments and ginger slices and cook for about 20 minutes. Cut the garlic sprouts into diagonal sections and cut the ginger and garlic into thin slices. Cut the red pepper into small sections and cook it. Soak the pork in cold water, drain it, dry it and cut into thin slices.

Step 2: Heat the oil in the pot, then add the sliced ??pork and fry until the oil is slightly brown. Add the black bean paste and bean paste and stir-fry evenly. Add the red pepper segments. Season with ginger slices, garlic slices, salt, sugar, etc. and stir-fry evenly. Stir-fry the garlic sprouts until they are raw and ready to eat.