material

700g of trotters, 2 pieces of star anise, 0/0g of ginger slices/kloc, 25g of onion segments, 25g of garlic kernels, 0/200 ㏄ of water/kloc, 0/00 ㏄ of soy sauce/kloc, 30㏄ of Shaoxing wine, and crystal sugar/kloc.

Exercise 1. Wash pig's trotters after hair removal, blanch them in boiling water for about 3 minutes, take them out and soak them in ice water for cooling.

2. Heat a wok, add 2 tablespoons of salad oil, add ginger slices, garlic kernels, onion segments and star anise, stir-fry until fragrant, and then add trotters made by 1 for about 2 minutes.

3. Add soy sauce, Shaoxing wine and rock sugar and stir-fry until the color is the highest, then add water to boil, cover the pot and cook for about 15 minutes.

4. Open the lid of the third method, turn the trotters in the pot over, then cover the lid and stew for about 50 minutes with a small fire. Finally, open the lid and cook for about 10 minutes until you can easily poke the skin with chopsticks.

Xiangxi Tujia fish

material

Ingredients: live mandarin fish 1 strip (about 750g), garlic cloves 8g, shredded bamboo shoots 50g, pickled pepper10g, shredded fat bacon 20g, shredded pickles15g and chopped green onion 3g. Seasoning: 5g of soy sauce, 20g of Chili sauce, 0g of cooking wine10g, 5g of chicken essence, 3g of sugar, 5g of red oil, 5g of salt and 20g of aged vinegar.

Exercise 1. Slaughter mandarin fish by laparotomy, scrape off the scales, wash the blood in the belly of the fish, and put a tic-tac-toe knife on each side.

2. Heat the oil in the pan to 40% heat, fry the fish with low fire until both sides are golden and hard, cook the cooking wine, add garlic cloves, shredded bamboo shoots, shredded pickled peppers, shredded bacon and pickles, add soy sauce, chicken essence, white sugar, red oil and aged vinegar, add hot water to soak the fish, cover the fish after boiling with high fire, and stew with low fire 15 minutes.

Dry pot ribs chilli shrimp

material

Ingredients: shrimp, ribs, green pepper, dried pepper, pepper, ginger, garlic, onion, potato, lotus root, celery, mushrooms, green bamboo shoots, salt, cooking wine, sugar, crispy peanuts, and dry pot seasoning.

working methods

Shrimp is shelled and bearded, and washed. Cut a hole in the belly vertically, which makes it easier to taste. In fact, the most authentic thing is to cut a knife on the back, but the shrimp shell is hard and the correct method has not been found yet. ) Add a little salt, cooking wine and dry pot seasoning to taste evenly.

Chop the ribs into small pieces, put them in a pot, add some water, salt, pepper and mashed ginger and cook them.

After all the materials are washed, green pepper, onion, celery, green bamboo shoots and mushrooms are cut into sections; Slice ginger, garlic and lotus root; Slice the potatoes and fry them in the oil pan until the surface is golden.

Add more oil to the pot. When the oil is cooked, ginger and garlic will have a fragrance. Then add green pepper, dried pepper and pepper and half the seasoning to the wok for seasoning. Add shrimps and ribs and stir-fry until the surface is a little crispy. Pick up the ribs and shrimp.

Stir-fry the remaining half bowl of seasoning for a while, and add celery, green bamboo shoots, mushrooms and lotus root slices. Add appropriate amount of water and boil for three minutes. Stir-fry the fried potato chips and peanuts and put them at the bottom of the basin.

Pour the fried ribs and shrimp on the dish and sprinkle with sesame and celery leaves for decoration.