Pickled pepper chicken feet:

Ingredients: 500g chicken feet, 400g pickled pepper

Accessories: star anise, pepper, ginger slices, cooking wine, salt

Method:

1. Ingredients: 500 grams of chicken feet, 200 grams of wild pepper, 40 grams of rice vinegar, 100 grams of cold boiled water (because wild pepper has a salty taste, there is no need to add any more salt, and it is best to choose wild peppers with more pickling juice. In that case, there is no need to add rice vinegar and cold water).

2. Wash the chicken feet and cut off the nails.

3. Put the washed chicken feet into boiling water and boil. It is best to add a piece of ginger and cook together.

4. Skim off the foam so that the chicken feet will have no odor.

5. It will take about 10 minutes, and it will pierce through easily with chopsticks. Don't cook it for too long, otherwise it will affect the taste.

6. Rinse repeatedly with clean water to remove the greasiness on the surface of the chicken feet, then cut into appropriate segments, and finally soak in ice water for 15 minutes.

7. Put the chicken feet into the LOCK Metela box, and pour in the pickled peppers. It is best to cover the chicken feet. If there is not enough water for pickling peppers, you can add rice vinegar and boil it cold.

8. Close the lid of the Metral box and put it in the refrigerator to refrigerate. After one day, you can eat it.

Sichuan side dishes and stir-fried green beans

Ingredients: 100 grams of meat filling, 300 grams of green beans, 1 green onion, 3 cloves of garlic, 4 dry red peppers, 4 cooking wine, 1 tablespoon (15ml) raw 1 tablespoon soy sauce (15ml), 1 teaspoon dark soy sauce (5ml), 1/2 teaspoon salt (3g), 1 teaspoon sugar (5g).

Method:

1) Wash the green beans, remove the tendons at both ends, and then break them into 5-6 cm segments. Chop the garlic and green onions into minced pieces, and cut the dried chilies into sections for later use.

2) Fully drain the water from the surface of the green beans. Heat the milk pot, pour oil and heat over high heat. When the oil is 50% hot, add the green beans. Change to medium heat and fry slowly until the surface turns white and wrinkles begin to appear on the skin. Use a strainer to drain the oil and take them out. .

3) Add cooking wine to the meat filling, mix well and marinate for 2 minutes. Add base oil to the wok and when it is 70% hot, add the meat filling, use a spatula to quickly break up the meat filling, fry the meat filling and set aside.

4) Add a little oil to the pot and heat it over high heat. Add dried chili peppers, minced green onions, and minced garlic and stir-fry until fragrant. Pour in the previously stir-fried green beans, stir-fry for a few times, and then add Stir-fry the cooked meat filling, add light soy sauce, dark soy sauce, salt and sugar for 1 minute, wait until the seasonings and vegetables are evenly mixed.

Before eating, the tendons at both ends of the green beans should be torn off to ensure the taste. Do not use wide lentils to make this dish. Round and slender green beans are better. In many markets, they are also called "snake beans".

When frying green beans, use a small milk pot. In this case, the bottom area of ??the pot is small, and not much oil is poured into it. The height of the oil is enough to fry things. This way, it is easier to fry food than using a wok. Can save oil consumption.

When frying the green beans, pay attention to the heat. Keep it on medium heat at first. When white spots appear on the surface of the green beans, turn to low heat and slowly fry the skin to make wrinkles. Do not Use high heat, otherwise the green beans will be fried easily. If the time is too long, they will become fried.

If you feel that even using a milk pot to fry is a waste of oil, just find a frying pan, put more oil in it, and half-fry and half-fry it, but the taste will be slightly worse than fried green beans. .

Bitter melon and fried shredded pork

Ingredients: 300g of bitter melon and 50g of pork (lean)

Preparation method

1. Cut the bitter melon and marinate it with salt for a while;

2. Remove the bitterness and then cut it into slices crosswise;

3. Wash the pork and cut into shreds;

4. Heat a pot, add an appropriate amount of oil, and wait until the oil is hot;

5. Add the gizzard and stir-fry, then add the bitter melon and stir-fry for a while;

6. Add an appropriate amount of water and simmer for 10 minutes;

7. Add salt and MSG to taste, and serve on a plate.

Braised cabbage heart with tofu

Ingredients: 400g tofu

Ingredients: 100g rapeseed heart

Seasoning: 20g vegetable oil soy sauce 5 grams of sesame oil, 3 grams of starch (corn), 4 grams of salt, 4 grams of green onions, 5 grams of ginger, 3 grams of appropriate amount of each.

Preparation method

1. Cut the tofu into small pieces and mix with refined salt. Blanch it evenly in a pot of boiling water, remove and drain;

2. Wash the rapeseed hearts and set aside;

3. Chop the green onions and ginger;

4. Put the starch in a bowl and add water to make wet starch;

5. Heat the oil in the wok, add the onion and ginger and stir-fry until fragrant, add soy sauce, refined salt and water and bring to a boil;

6. Skim off the foam, add tofu cubes and rapeseed hearts and cook them thoroughly, thicken the gravy with water starch, pour in sesame oil, and sprinkle in MSG.

Vegetarian fried water spinach

Ingredients: 500 grams of water spinach

Seasoning: 5 grams of salt, 3 grams of MSG, 4 grams of green onions, 4 grams of cooking wine, 5 grams of soybean oil, 50 grams of each.

Preparation method

1. Wash the green onions and cut into pieces for later use;

2. First remove the roots, stems and old leaves of the water spinach, wash Clean and drain the water;

3. Place the frying spoon on a high fire, heat the lard, add water spinach and minced green onion, stir-fry;

4. Add salt again , cook with cooking wine, add MSG, stir-fry until the color of the dish becomes darker, and the soup is boiled a few times, then take out a spoon.

Fried loofah with minced meat

Ingredients: 300g loofah

Ingredients: 50g pork (fat and lean)

Seasoning: salt 3 Grams of soy sauce 5 grams of green onions 10 grams of ginger 5 grams of garlic 10 grams of starch (peas) 10 grams of MSG 1 gram of vegetable oil 20 grams of each appropriate amount

Preparation method

1. Mince the pork into meat Set aside for later use; gently scrape off the skin of the loofah, wash and cut into slices; cut green onions and ginger into shreds, and pound garlic into a puree for later use.

2. Heat the wok, pour in vegetable oil, when the oil is hot, add minced onion, ginger, and minced meat, add salt and soy sauce, stir-fry, add loofah slices, and stir-fry until the loofah slices are eight ripe. Add a little water and simmer until the loofah is cooked, add starch to thicken it, then add minced garlic and MSG and serve.