Abstract: Fatty beef cooked with fresh nuts.

The sauce for this dish is based on spicy wine sauce, add crispy soybeans, cooked sesame seeds, sesame paste, salt, hot oil paste, chicken powder, clear soup, and mix well. It tastes more delicious.

Raw materials:

Ingredients: 400 grams of fattened beef, 150 grams of Enoki mushrooms, 800 grams of second soup, 80 grams of salad oil.

Accessories: 40g spicy nut butter, 10g red pepper rings, 10g green pepper rings, 10g fresh chili peppers.

1. On the basis of fresh spicy wine sauce, add 150 grams of crispy soybeans and cooked sesame seeds, 10 grams of sesame paste, 20 grams of salt, 50 grams of hot oil paste, 30 grams of chicken powder and 300 grams of clear soup. , mix well.

2. Blanch the enoki mushrooms and put them in the bottom container.

3. Put 50g of salad oil in the pot. When it is 50% hot, add 40g of spicy sauce and nuts, stir-fry until fragrant. Pour 800g of secondary soup into the pot and bring to a boil over high heat. , add the fat beef, bring to a boil over high heat, take out of the pot and pour into a container lined with enoki mushrooms.

4. Put 30 grams of salad oil in the pot. When it is 50% hot, add red pepper rings, green pepper rings, and fresh chili peppers, stir-fry, and pour it over the fat beef.

Fish Cabbage

1 Ingredients used

500 grams of cabbage; 4 red peppers; 1 slice of ginger; 1 tablespoon minced garlic; 1 tablespoon chopped green onion ; 1 tablespoon Pixian spicy bean paste

Working method

Chop the Chinese cabbage into large pieces, mince the red pepper, mince the ginger, onion and garlic, and chop the Pixian bean paste into small pieces Make it into fine powder, mix soy sauce, sugar, vinegar, starch and water into fish sauce, put hot oil in the pot, soak minced ginger, minced garlic, minced green onion and pickled pepper, stir-fry until fragrant, add Pixian spicy bean paste and red oil and stir-fry fragrant.

Crucian carp must be eaten fresh, and the miscellaneous sauce must be fresh, so that the fresh taste can be reflected to the greatest extent.

Therefore, when making this dish, chefs will not use red oil with a strong taste, but must use wood ginger oil with a unique fragrance. Add two kinds of red chili pepper, chopped chili sour, millet chili spicy, Deyang red soy sauce and simply mix it, it is refreshing and delicious.

Preparation of spicy ginger oil: Mix 200g of red millet, 500g of red chopped pepper, and 750g of ginger oil, put it into a sealed box, refrigerate and marinate for 3 days, until it becomes fragrant before use .

Production process: 1. The crucian carp is slaughtered cleanly. Use a bamboo skewer to poke a few small holes on both sides of the fish body, then apply 8 grams of salt to taste. Stuff the fish belly with four slices of lemon, put it in a steamer and steam for 8 minutes, then take it out and put it on a plate.

2. 50g ginger oil and residue, 30g garlic powder, 10g minced ginger, 12g red soy sauce (brewed from soybeans, the color is red, the concentration is between light soy sauce and dark soy sauce, slightly sweet, can be replaced (Into a complex sauce made of soy sauce boiled with brown sugar), 5g sugar, 6g Baoning vinegar. Mix well and pour it on the fish, sprinkle with 20g pickled pepper rings and serve.

Stir-fried shredded pork with minced garlic

Lean pork; garlic moss; ginger; water starch; pepper; salt; Pixian bean paste; white sugar; soybeans

Working method

Wash the garlic sprouts and cut into sections, shred the meat and shred the ginger and set aside. Sprinkle an appropriate amount of salt on the garlic sprouts, stir well, and marinate for a while (this is to enhance the flavor and maintain the green color). Add water starch and soy sauce to the shredded pork, mix well, and marinate for 15 minutes. Pour a little more oil into the pan. When the oil temperature is 60-70% hot, remove the pan and use a spatula to spread out the meat. At this time, move the pot to the fire (the oil temperature should not be too high, this is one of the keys to tender meat). Slide it until it changes color and serve it. Serve up excess oil, leaving a small amount of oil in the pan. Put the meat back into the pot, add the remaining shredded ginger, stir-fry the chilies, and then add the Pixian bean paste. After the red oil is fried, add the garlic sprouts~ don't add salt yet. The garlic sprouts are already salted, so try it again without adding salt in the future. Generally speaking, however, it is not necessary. When the garlic sprouts turn green, pour some cold water along the pot. Please don't eat too much! This is to allow the garlic sprouts to mature further, or believe me, it will stir up the garlic sprouts and make your nose run and your eyes water. Ha ha! Add an appropriate amount of sugar to taste, continue to stir-fry for a while, and take it out of the pan. Please do not cook for a long time after pouring the water, otherwise the garlic sprouts will become soft and yellow. If not, it will taste spicy. Spicy Zigong Ginger Bullfrog

Dish It's spicy but not fishy, ??and the ginger is spicy and refreshing. Picking ginger can solve the fishy smell and improve the freshness. Fried bullfrog boiled with millet and pepper can highlight the spiciness and make the taste stronger. In terms of material selection, about three or two bullfrogs were used, and young ginger was used to make the ginger spicier.

Ingredients: 500g bullfrog

Accessories: 900g pork belly, 200g shredded ginger, 100g millet pepper, 30g garlic slices.

Seasoning: 12g Lejia spicy powder, 20g Lejia red soup, 50g Lejia oyster sauce, 20g Lejia fine salt fresh chicken essence, 400g water.

Preparation:

1. Cut the bullfrog into slices with a knife, add marinade and marinate for 5 minutes, replace the millet pepper with two slices and set aside;

2. Heat Slide 60% of the bullfrog into the oil pan and pour it out quickly;

3. Add a little oil to the pan, add the sauce and all seasonings, cook the bullfrog for 1 minute, stir-fry and remove from the pan.

Sauce recipe:

70g pepper, 30g water, mix and pound.

Stir-fried shredded pork with minced garlic

Lean pork; garlic moss; ginger; water starch; pepper; salt; Pixian bean paste; white sugar; soybeans

Working method

Wash the garlic sprouts and cut into sections, shred the meat and shred the ginger and set aside. Sprinkle an appropriate amount of salt on the garlic sprouts, stir well, and marinate for a while (this is to enhance the flavor and maintain the green color). Add water starch and soy sauce to the shredded pork, mix well, and marinate for 15 minutes. Pour a little more oil into the pan. When the oil temperature is 60-70% hot, remove the pan and use a spatula to spread out the meat. At this time, move the pot to the fire (the oil temperature should not be too high, this is one of the keys to tender meat). Slide it until it changes color and serve it. Serve up excess oil, leaving a small amount of oil in the pan. Put the meat back into the pot, add the remaining shredded ginger, stir-fry the chilies, and then add the Pixian bean paste. After the red oil is fried, add the garlic sprouts~ don't add salt yet. The garlic sprouts are already salted, so try it again without adding salt in the future. Generally speaking, however, it is not necessary. When the garlic sprouts turn green, pour some cold water along the pot. Please don't eat too much! This is to allow the garlic sprouts to mature further, or believe me, it will stir up the garlic sprouts and make your nose run and your eyes water. Ha ha! Add appropriate amount of sugar to taste, continue to stir-fry for a while, and remove from the pan. Please do not cook for a long time after pouring the water, otherwise the garlic sprouts will become soft and yellow. If not, it will taste spicy. Stir-fried beef with celery, fresh and tender, three-stroke beef tenderloin 200g celery 300g; 1 egg; 3-5 cloves of garlic; appropriate amount of red pepper; 10ml of red bean paste and 15ml of red bean paste; 8ml of wine; 15g of sweet potato starch. First, use an appropriate amount of white pepper to process the beef. This dish uses tender beef tenderloin, remove the white fascia, cut into slices, and then cut the beef into shreds from an angle perpendicular to the texture; then put the beef in a bowl, add soy sauce first, and spread it evenly with your hands. Pour in the egg liquid, mix well, add a little sweet potato starch, mix thoroughly, and marinate for 15 minutes; then prepare the ingredients, cut celery into sections, shred red pepper, and mince ginger and garlic; mix the sweet potatoes with water, add cooking wine, and white pepper. Keep pepper, raw tea, and soy sauce aside; take a pot and turn on low heat, add oil and heat until 60% hot. Stir the marinated beef with a little cold oil, pour it into the pot, and spread it out with chopsticks. Once the beef changes color, remove and drain the oil and set aside; leave the oil in the pot, heat over medium heat, add minced ginger and garlic and stir-fry until fragrant, add shredded red pepper and a spoonful of red bean paste and stir-fry evenly; add celery and stir over high heat Stir-fry until the celery is broken, pour in the shredded beef and the prepared sauce, stir-fry quickly and evenly; finally pour in water starch to coat with the thin sauce, and a fragrant and tender celery-fried beef is ready.