Main ingredients:

Carp 1 (about 1000g), aged sauerkraut 250g. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.

Production method:

1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.

2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.

3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.

4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.

Fish with pickled vegetables is a famous specialty in Kanto, which is refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish.

Kung Pao Chicken?

Raw materials/seasonings

200 grams of chicken (breast or drumstick), 50 grams of peanuts, 4 dried peppers, 20 slices of pepper, garlic, red and white soy sauce, vinegar, seasoning, fresh soup, ginger, onion, soy sauce, sugar and raw flour.

[production process]

(1) pat the chicken loose first, and then change it into 1 cm square diced with a knife. Wash peanuts, fry them in oil pan until crisp, or fry them with salt until crisp and peeled. Dried Chili peppers are pedicled and seeded, and cut into sections 1 cm long. Peel and slice ginger and garlic. Cut the green onions into granules.

② Mix diced chicken with salt, soy sauce and corn starch water. Mix salt, red and white soy sauce, sugar, vinegar, monosodium glutamate, cooking wine, raw powder water and soup to make juice.

(3) Heat the pan, put oil in it, and when it is half cooked, stir-fry the dried chili until it is brownish red, then add the pepper, and stir-fry the diced chicken. At the same time, add ginger, garlic slices and shallots, stir fry quickly, add sauce and stir fry, and add crispy peanuts when taking out.

Chili oil fillets

Ingredients: a fresh grass carp.

Ingredients: 500g of soybean sprouts, edible oil1000g (the actual dosage is about100g), 250g of dried pepper, 50g of pepper, a little salt, cooking wine and starch.

Production method:

1) firstly, clean grass carp, cut it into fish fillets, add a little salt, cooking wine and starch, and stir well for later use;

2) Wash soybean sprouts for later use;

3) Put about 500 grams of water in the pot. After boiling, blanch the bean sprouts in water until they are 8% mature. Take it out and put it in cold water, dry it, and put it evenly at the bottom of a clean bowl;

4) Blanch the sliced fish in water for a while (78% mature) and code it on the bean sprouts;

5) After the wok is on fire, pour in cooking oil. After boiling, remove from the fire, add pepper and dried Chili, stir-fry a little (not too long, otherwise it will fry), and immediately pour it into a bowl filled with fish and bean sprouts (be careful not to burn);

6) At this point, a pot of delicious boiled fish is ready.

Tanrou

[raw materials]

Pork ribs 500g, rock sugar 15g, cinnamon 5g, onion ginger 10g, soy sauce 100g.

[practice]

1. Wash the spareribs, cut them into 2cm square pieces, blanch them in boiling water for 5 minutes, take them out and wash them with clear water. Onions are cut into 3.5 cm long segments. Slice ginger.

2. Put the meat in a magnetic jar, add soy sauce, rock sugar, cinnamon, onion, ginger and water (depending on the degree of immersion of the meat), cover the jar with a plate, boil it over medium heat, and simmer it for about 3 hours until the soup is thick and the meat is rotten.

Dongpo braised pork

raw material

750 grams of pork Ginger 15g, onion 20g, pepper 2g, cooking wine 15g, salt 3g, sugar 20g, vegetable oil 20g and fresh soup 750g.

manufacturing process

Wash pork, put chicken bones in boiling water pot to remove blood, drain water, smear with sugar, fry in oil pan until pig skin turns yellow, and take out. Ginger (pat loose), onion (knot) and pepper are wrapped in gauze; Put chicken bones in the bottom of the pot, add seasoning packets, add fresh soup, add fried meat, add cooking wine, salt and sugar, simmer until the meat is hot, take it out and put it on a plate. Concentrate the juice and pour it on a plate.

Four Joy Meatballs

Raw materials: pork fat, lean meat (1: 4), mushrooms, bamboo shoots, eggs, onions, ginger, soy sauce, Shaoxing wine, refined salt, pepper, star anise, monosodium glutamate, wet starch and peanut oil.

Production method: cut the fat pork into 0.3cm cubes, chop the lean pork into small pieces, put them in a bowl, add eggs, minced onion and ginger, wet starch, soy sauce and Shaoxing wine, and mix well to make four balls with the same size. Wash mushrooms and bamboo shoots, slice them evenly, add peanut oil to wok, add meatballs when it is 60% hot (about 150℃), fry until golden brown, and take out. Put soy sauce, Shaoxing wine, pepper, star anise and stock in a bowl, steam for 30 minutes on high fire, take it out and put it on a large plate. Pour the original soup into the pot, add the chopped winter bamboo shoots and mushrooms, boil over high fire, add monosodium glutamate and scallion oil, mix well, thicken with wet starch, and pour on Jiuzi.

Steamed pork belly with green vegetables

Pork belly 1000g, plum vegetable 150g, lobster sauce 15g, red bean curd 10g, 5 slices of ginger, 5 pieces of garlic, 1.5 tablespoons of sugar, 1 tablespoon of Sichuan pepper wine 1 teaspoon of black soy sauce, and raw.

[production process]

1. Scrape the pork, wash it, cook it with clear water until it is just cooked, take it out, and smear it evenly with 1/3 tablespoons of soy sauce. Heat the wok, add oil and cook until almost cooked. Put the meat in the oil, cover the pot and fry until there is no noise, pick it up, let it cool, cut it into pieces with a length of 8 cm, a width of 4 cm and a thickness of 0.5 cm, and put it in a buckle bowl to form a windmill.

2. Grind lobster sauce, garlic and red fermented bean curd into paste, put them into a bowl, add Sichuan pepper wine, salt, 1 tablespoon white sugar, soy sauce and ginger slices to make flavor juice, pour it into the meat, and then put the whole bowl into a pot and steam for about 40 minutes to take it out.

3. Wash the plum heart, cut it into pieces with a length of 3cm and a width of 1 cm, mix well with white sugar and light soy sauce, put it on the meat, steam it for 5min, take it out, filter out the original juice, re-buckle the meat in a deep dish, boil the original juice, add raw flour and water, and pour it into the deep dish.

Chongqing spicy chicken

Raw materials:

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Exercise:

1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell begins to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.

Note: 1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the peppers on the chicken, not a few peppers and peppers that appear in the chicken nuggets.

2. When the fried chicken is sprinkled with salt, it must be sprinkled enough. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which affects the taste.

The oil used for frying chicken must be very hot, otherwise the chicken will not be fried dry for a long time in appearance. Even if it is fried for a long time, it is really dried, and it is dead meat, which tastes terrible and has no taste at all. So the fire must be big, crisp outside and tender inside.

Steamed chicken with spicy sauce

Ingredients: black rooster1000g, Zanthoxylum bungeanum oil10g, sugar10g, sesame paste10g, ginger and garlic juice 30g, sesame oil 30g, chopped green onion10g, cooking wine 30g.

Production method:

1. Kill and clean live chickens, remove the tips of feet and wings, soak them in boiling water to remove blood, then remove them and rinse them with clear water. When the pot is heated to 70 degrees Celsius with water, add chicken, onion, ginger, pepper, cooking wine and refined salt, take out the freshly cooked pot, soak it in cold soup, take it out after cooling, cut it into strips and put it in a concave container.

2. Mix red soy sauce, ginger and garlic juice, sesame sauce, cooked pepper, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl, and pour the juice on the chicken strips. Sprinkle with sesame, peanuts and chopped green onion.

Features: This dish is very particular about the choice of main ingredients. Must raise local roosters, focusing on seasoning, rich seasoning, spicy and delicious, tender and refreshing. It has the reputation of "three thousand miles famous for Bashu, and it tastes all over twelve states in the south of the Yangtze River".

Beggar chicken

Ingredients: tender hen 1 hen (1 000g g), and three yellow (yellow mouth, yellow feet and yellow hair) hens with big head, fat and tender are better.

Accessories: 50g diced chicken, lean meat 100g, 50g shrimp, 30g diced cooked ham, 400g lard, 20g diced mushrooms, 4 fresh lotus leaves and 3000mg jar mud.

Seasoning: 50 grams of Shaoxing wine, 5 grams of salt, 0/00 grams of oil/kloc, 20 grams of sugar, 25 grams of chopped green onion, 0/0 gram of Jiang Mo/kloc, 4 cloves of clove, 2 star anise, 0.55 grams of jade fruit powder, 50 grams of chopped green onion, 50 grams of sweet noodle sauce, 50 grams of sesame oil and 50 grams of cooked lard.

Exercise:

1. Remove the hair, viscera and wash the chicken. Adding soy sauce, yellow wine and salt, pickling for 1 hr, taking out, grinding Flos Caryophylli and Fructus Anisi Stellati into fine powder, adding Jade Fruit powder, and smearing on chicken;

2. Put the pot on a big fire, add lard, heat it to 50%, add minced onion and ginger, stir-fry until fragrant, then put diced chicken, lean meat, shrimps, cooked ham and diced mushrooms into the pot, stir-fry them respectively, and let them cool for later use; ?

3. Put a flap under each armpit of the chicken, then wrap the chicken body tightly with pig net oil, wrap it with lotus leaf, wrap it with cellophane, wrap it with lotus leaf outside and tie it tightly with fine hemp rope;

4. Grind the jar mud into powder, mix it with clear water, spread it evenly on a wet cloth (about 1.5cm thick), then put the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap it tightly to make the mud stick firmly, then take off the wet cloth and wrap it with wrapping paper;

5. Put the wrapped chicken in the oven and bake it for 40 minutes with high fire. If the mud cracks, you can plug the cracks with mud, bake it with high fire for 30 minutes, then bake it with low fire for 90 minutes, and finally bake it with low fire for 90 minutes;

6. Take out the roast chicken, knock off the mud on the chicken surface, untie the rope, remove the lotus leaf and cellophane, and pour in sesame oil.

Braised pork belly with rotten garlic

Composition:

250g of cooked shredded pork belly, 35g of garlic paste, 50g of coriander powder 1 g, 50g of oil, 20g of cooking wine, 3g of salt, 0g of monosodium glutamate10g, 0g of water starch100g, 5g of sesame oil and 750g of soup.

Characteristic color: traditional dishes. Coarse materials are intensively cultivated, fresh and salty, and garlic is fragrant.

Exercise:

1. Burn your stomach with boiling water.

2. Put the oil in the spoon, add the garlic paste and stir-fry until the garlic turns yellow. Add soup, cooking wine, salt, monosodium glutamate and shredded belly. After the soup is boiled, skim off the foam, thicken it, pour in sesame oil, pour in a sea bowl and add coriander.

Braised pork slices in brown sauce

370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of noodle sauce/kloc-,0/2g of soy sauce and cooking wine/kloc-,5g of sugar, 5g of bean paste and onion and 3g of monosodium glutamate.

manufacturing process

1, cut the meat into 4cm-wide strips, blanch with boiling water, cut into pieces, and cut the green garlic into inches.

2. Stir-fry the white meat in hot oil until the meat oil is rolled up, that is, add bean paste and batter, stir-fry the garlic and other seasonings until cooked, and stir-fry a few times.

Sweet and sour soup

Production method:

Ingredients: tofu, bamboo shoots, mushrooms, black fungus and ham.

Accessories: stock, vinegar, soy sauce.

Ingredients: tofu, winter bamboo shoots, mushrooms, fungus, ham (or shredded chicken or pork) and eggs. You can also add squid and sea cucumber to make seafood hot and sour soup.

Seasoning: stock, vinegar, soy sauce, cooking wine, pepper, salt, starch and sesame oil.

Exercise:

1. Wash tofu, dice it, and then blanch it with water. This step can also be omitted. Cut winter bamboo shoots and ham into filaments; Wash mushrooms and auricularia auricula after soaking, and shred; Beat the eggs well and set aside.

2. Pour a proper amount of pepper into a small bowl, and pour vinegar to rinse the pepper for later use.

3. Put the pot on the fire, pour in the stock, change it to clear water if there is no stock, cook it with tofu, then add shredded winter bamboo shoots, shredded mushrooms, shredded ham and shredded fungus, add soy sauce, cooking wine and salt to taste after boiling, and thicken it with water starch.

4. At this time, while stirring with a spoon, pour in the egg liquid. Finally, add the washed pepper and vinegar, pour in sesame oil and turn off the heat. Vinegar must be put in ~ and finally add some chopped coriander or chopped green onion as an ornament.