Gluttonous base recipe

When it comes to Sichuan cuisine, "spicy" is definitely indispensable. It is also the word "spicy" that makes Sichuan cuisine popular all over the country and the world. The charm of its signature dishes They also put a lot of effort into spicy food. The three dishes of "boiled fish", "blessed snail" and "gluttonous frog" have become followers of many "fans" of Sichuan cuisine, and have also become one of the popular restaurants of many large restaurants based on society. Bao, the recipe of its base ingredient is kept as a confidential document. As the parasites of "Poachous snail" are eaten, it gradually disappears from people's dining tables, and "boiled fish" is so popular that even roadside shops are selling it as authentic. The everlasting dish "Gluttonous Frog" has always become the mainstay of Sichuan restaurants. The finished dish is spicy and fragrant, the meat is tender, and the aftertaste is endless. It is favored by consumers, and its gluttonous base has become a "martial arts secret" imitated and sought after by many social restaurants. Many people were willing to pay high prices to buy it from me. This recipe is now announced and published, hoping to become a reference for more kitchen friends.

Glutton base

Soaked old ginger: 20 jins of red pickled peppers: 6 jins of green pickled peppers, 8 jins of glutinous rice cake peppers, 6 jins A (3 taels of green peppercorns, 2 taels of red peppercorns) B (2 taels of five-spice powder, 3 taels of rock sugar, 1 bottle of glutinous rice wine) C (appropriate amounts of ginger, onion, garlic, onion, coriander, celery, etc.) 10 jins of rapeseed oil, 8 jins of lard, 10 jins of glutinous rice oil

Stir-frying method

1) Chop the pickled ginger finely and dry out the water, then mince the green and red pickled peppers and glutinous rice cake peppers with a meat grinder to dry out the water and set aside.

2) Heat a large pot. When the rapeseed oil is 60% hot, add ingredient C and fry until fragrant. Remove and discard.

3) Put ingredient A into the pot and stir-fry until fragrant, then add soaked ginger, change to medium-low heat and stir-fry until fragrant, then add glutinous rice cake pepper, red pickled pepper, green pickled pepper, and add Greedy oil, stir-fry the Chinese characters over slow heat for about 30 minutes.

4) When the aroma is strong, add ingredient B and stir-fry evenly, then put it into a large iron bucket.

Note (Be sure to use medium to small fire when frying. If the fire is too high, it will easily burn the pan. Do not overheat and stir-fry until the aroma comes out)

Gluttonous Oil

Pao Jiang 3 jins of red pickled peppers 3 jins of green pickled peppers 2 jins of glutinous rice cake pepper 2 jins of green and red pepper 4 liang of vegetable oil 10 jins of lard 5 jins of salad oil 20 jins (dirty oil or waste oil can be used) Greedy Old 10 pounds of oil.

A (appropriate amounts of ginger; onion; garlic; celery; onion; coriander)

Sauteing method

1) First slice the soaked ginger into red Pickled peppers, green pickled peppers, and glutinous rice peppers are crushed separately by machine and set aside.

2) Heat a large pot, add rapeseed oil and heat until 60% hot, add ingredient A, fry until fragrant, take out.

3) Then add green and red peppercorns, pickled ginger; glutinous rice cake peppers; red pickled peppers; green pickled peppers, then add the remaining oil, simmer over low heat until the aroma comes out, put it into a large bucket and soak it for a day. Can.

Dish List

Gluttonous Bullfrog

Ingredients: 1.2 jins of bullfrog, 0.8 jins of loofah, 15 green peppercorns, 20g of glutinous rice flour. Frying spoon, half a spoonful of glutinous rice oil. Ingredient A (10g MSG, 5g chicken powder, 10g salt, 5g sugar), appropriate amount of dried chili, a few green onion joints (8 cm long)

Preparation method: 1) Slaughter the bullfrog Cut the head and tail of the loofah into strips about 7 cm long. Boil the bullfrog in 2 cents with 5 grams of salt, fry the skin in 70% oil, remove and set aside.

2) Add oil to a static pan, add garlic and 10 grams of green peppercorns and stir-fry until fragrant, add a stir-fry spoon of glutinous rice base and 3 stir-fry spoons of water, and add the remaining ingredient A and bullfrog. Bring to a boil over high heat and then reduce to low heat for about 3 minutes. Add the ripe loofah and put it on a plate (the loofah is the base and the bullfrog is on top) and garnished with scallions.

3) In a static pot, add half a spoonful of glutinous rice oil, stir-fry green peppercorns and dried chili until fragrant, then pour it on top.

Features: spicy and fragrant, tender frog meat, Endless aftertaste

Glutton’s Fat Beef

Ingredients: 0.8 catties of beef slices, 0.6 catties of cucumber slices, 15 pieces of glutinous rice flour, a frying spoon of glutinous rice flour, half a spoon of glutinous rice oil, ingredient A (MSG 10 5 grams of chicken powder, 5 grams of salt, 5 grams of sugar) 20 grams of green pepper, appropriate amount of dried chili, a few green onion sections

Preparation method: 1) Slice the cucumber and put it in a container for later use.

2) Oil a static pot, add garlic and 10 grams of Sichuan peppercorns, stir-fry until fragrant, add a spoonful of Slanderous Low Ingredients and three spoons of water, add Ingredient A to taste, add fat beef and cook until fragrant, then pour into a container. Sprinkle green onion sections

3) Stir the pan, add half a spoonful of glutinous rice oil, stir-fry green peppercorns and dried chilies until fragrant, then pour on top.

Features: tender meat; bright red color; spicy and delicious.

Gluttonous Fish

Ingredients: One tail of fresh fish, 0 soybean teeth. 5 pounds of garlic, 15 sweet potatoes, appropriate amount of starch, 1KG of salad oil (practical 100G) Ingredients A (10 grams of MSG, chicken 5 grams of powder, 5 grams of salt, 5 grams of sugar) 20 grams of green peppercorns, appropriate amount of dried chili peppers, a few green onion sections.

Preparation method: 1) Put the soybeans through water into a container and set aside.

2) Slaughter the fresh fish, remove the head and tail (you can make fish head soup and serve it as a gift), remove the bones from the fish and cut it into 1.5cm wide strips, and cover it with ginger, green onion, salt, monosodium glutamate and cooking wine. Taste for 5 minutes. Take out the ginger and green onion, add sweet potato starch,

3) Add oil to a static pan, heat until 60% hot, put the fish sticks in the oil pan until they turn light yellow, take them out and set aside.

4) Add oil to a static pan, add garlic and 10 grams of Sichuan peppercorns and stir-fry until fragrant, add a spoonful of Jizui low-quality ingredients and three spoons of water, and add ingredient A to taste. Put the fried fish pieces into the soup pot, cook the fish pieces over low heat to absorb the flavor, take them out of the pot and put them into a container, and sprinkle with scallions.

5) Add half a spoonful of glutinous rice oil, stir-fry green peppercorns and dried chilies until fragrant, then pour it on top

Features: The fish is crispy on the outside and tender on the inside, with a delicious texture