1

Yellow River Fish in Golden Soup

Ingredients: Yellow River Fish

Accessories: Vinegar, wet starch

Seasonings: salt, rice wine, sugar, chopped green onion, ginger juice, green pepper

Method:

1. Remove the internal organs and wash the fish.

2. Put water in the wok, bring to a boil over high heat, put the fish in, and cover the pot. When the water in the pot boils again, open the lid, remove the foam, and turn the pot. After a while, continue to cook over high heat for about 5 minutes. Use chopsticks to prick it gently. If it can be pierced, it will be cooked. Take the fish out.

3. Put the wok on high heat, add 150 ml of head soup, refined salt, rice wine, white sugar, chopped green onion, ginger juice, and green peppercorns. After the juice boils, mix the wet starch with vinegar and use Heat the oil to activate the juice, then pour it all over the fish.

2

Stir-fried chicken with bay leaf and cashew nuts

Ingredients: local boneless fried chicken pieces, cashew nuts, green and red pepper pieces, onion pieces, straw mushrooms, Basil leaves, garlic, shallot segments, dried chili segments.

Condiments: Thai chili sauce, oyster sauce, sesame oil.

Method:

Heat oil in a pan, sauté garlic and shallots until fragrant, add fried chicken pieces, green and red pepper pieces, onion pieces, straw mushrooms, add Thai chili sauce, Stir-fry oyster sauce, sesame oil, cashew nuts, and dried chili until fragrant, remove from pan and plate, and garnish with fried basil leaves.

3

Fresh abalone and cod

Ingredients:

100 grams of fresh abalone, 100 grams of cod, 200 fresh broad beans gram.

Seasoning:

Appropriate amounts of XO sauce, salt, sugar, MSG, and salad oil.

Preparation method:

1. Clean the fresh abalone and set aside for use; cut the cod into pieces, season and batter them, put them into the salad oil pan separately and pour out the oil.

2. Put the fresh broad beans into a pot of boiling water, blanch them until cooked, take them out and drain them, and set aside for later use.

3. Pour oil into a clean pan, add XO sauce, broad bean rice, fresh abalone and cod, stir-fry together and add salt, MSG and sugar to taste, stir well and put on a plate.

4

Bone and flesh connected

Ingredients:

1 piece of beef fan bone with meat, 100 grams of crispy pepper, and a little chopped green onion.

Seasonings:

Cumin powder, salt, monosodium glutamate, sesame oil, salad oil, and a pot of five-spice brine.

Preparation method:

1. Rinse the blood from the beef fan bones, blanch them in a boiling water pot, then add them to the five-spice brine pot and cook them, take them out and let them cool. Remove the meat and slice it; chop the crispy pepper into fine pieces.

2. Heat oil in a clean pan until it is 70% hot, add beef fan bone and fry until crispy, pour out and drain the oil.

3. Leave a little base oil in the pot, add beef fan bone meat, crispy pepper and stir-fry. While frying, add cumin powder, salt, MSG, sesame oil and appropriate amount of chopped green onion. Stir-fry evenly. Take it out of the pot and place it on a stone tableware lined with beef fan bones, and it's ready.

5

Horseshoe turtle stew

Ingredients:

1 turtle, 80 grams of water chestnut pieces, 60 pieces of shiitake mushrooms Grams, 50 grams of dried green onions, a little each of green and red pepper sections, ginger slices, garlic, and minced pickled peppers.

Seasoning:

Appropriate amounts of bean paste, salt, cooking wine, sugar, monosodium glutamate, fresh soup, cornstarch, and vegetable oil.

Preparation method:

1. Slaughter and clean the tortoise, blanch it in a boiling water pot, take it out and chop it into pieces.

2. Heat the pot and add oil. First, add the dried onion cubes and stir-fry until fragrant, then put the pot into the clay pot and place it on the bottom.

3. Then put oil in the pot, add ginger slices, garlic and tortoise cubes and stir-fry until fragrant. Add bean paste and minced pickled peppers and stir-fry until the color turns red. Add appropriate amount of fresh soup and add salt. , cooking wine, sugar and monosodium glutamate. When the tortoise is soft and cooked, add water chestnut chunks, mushroom chunks and green and red pepper sections. Burn until the flavor is added to thicken the gravy. Pour it into a clay pot and serve.

6

Xiangyi Kumquat Spare Ribs

Ingredients:

500g pork ribs, 30g kumquat, green onions, 10 grams each of ginger slices.

Seasonings:

200 grams of red wine, 130 grams of water, 30 grams of braised soy sauce, 12 grams of white sugar, and 6 grams of chicken essence.

Preparation:

1. Wash away the blood from the pork ribs, cut into sections and set aside; wash the kumquats, and make a few cuts on the skin to facilitate the flavor.

2. Heat the oil in the pot until it is 40% hot, add the green onions and ginger slices and saute until fragrant, add the ribs and stir-fry until they change color, add 10 grams of kumquats, cook with red wine, water, and braise Bring soy sauce, sugar, and chicken essence to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Pick out the crispy kumquats, then pour in the remaining 20 grams of kumquats. After the juice is reduced, remove from the pot and put on a plate. Garnish with green leaves on top.

7

Sanshou trotters

Method:

1. Chop 500 grams of fresh pig trotters into pieces and rinse them with clean water. Finally, put it into the pressure cooker. Heat 100 ml of salad oil in a pot. Add 20 grams of ginger slices and 10 grams of minced garlic and stir-fry until fragrant. Add 100 grams of wild pepper and 50 grams of yellow pepper. Stir-fry for another 2 minutes. Add water and chicken juice. 20 ml, 20 ml white vinegar and 5 g MSG, pour into the pressure cooker containing the pig's trotters, cover the pot and cook to steam pressure for 13 minutes, set aside.

2. Cut the lotus root into large pieces and put it in another pressure cooker filled with water until cooked. Set aside. When serving, first put the lotus root on the bottom of the container, then pour the pig's trotters and a little soup from the pressure cooker, add the fried small green pepper rings, pour 10 ml of scallion oil and 10 ml of pepper oil, and it's ready.

Note: The lotus root should be cooked by pressing it with water alone, because pressing it with the pig's trotters will cause it to become salty.

8

Braised Pork with Bitter Melon

Method:

1. Cut the pork belly into cubes and the bitter melon into cubes. .

2. Heat the oil in the pan, add the pork belly pieces and sugar color and stir-fry. When the pork belly is colored, add fresh soup and adjust it to a salty and umami flavor. When the pork belly is halfway cooked, add the bitter melon. Put the pieces in, cook until the ingredients are cooked, take them out of the pot and serve them on a plate.

9

Very enjoyable pepper snails

Ingredients: 100g pork belly slices, 200g snail meat;

Accessories: 15g garlic , 100g king oyster mushroom, 100g Hunan green pepper, 5g black soybean;

Seasoning: 45g fresh soy sauce with chopped pepper fish head, 8g premium oyster sauce, 2g rock sugar dark soy sauce, 2g fine salt;

< p> Preparation method:

1. Slice the main ingredients, cut the green pepper with a hob, slice the king oyster mushroom and fry until fragrant;

2. Stir-fry the pork belly until fragrant, and add dark soy sauce Color and stir-fry until fragrant;

3. Leave the bottom oil in the pot and sauté the small ingredients until fragrant. Add the green pepper and salt and stir-fry until raw. Add the main and auxiliary ingredients, premium oyster sauce, chopped pepper fish head and fresh soy sauce and stir-fry evenly. That’s it.

Features of the dish: Adding fresh soy sauce with chopped pepper fish head during the cooking process can enhance the flavor of the soy sauce and perfectly reflect the dish.

Creative thoughts: This dish innovatively uses snails, an ingredient in Western food, and combines them with king oyster mushrooms to not only improve the edibility of the dish, but also enrich the nutritional content of the dish.

10

Fish head soaked in sea bass with chopped pepper

Ingredients: 350g sea bass;

Accessories: 2g shredded ginger, 2g shredded green onion , 2g shredded red pepper, 1 branched fresh pepper, 2 slices of fresh lemon, 3 garlic cloves;

Seasoning: 20ml fresh soy sauce for chopped pepper fish head, 5ml cooking wine, 5g salt;

Preparation method:

1. Remove the head from the sea bass, take out the fish meat along the middle spine and leave the tail in equal parts;

2. Put the sea bass meat into clean water, add 2 Slices of fresh lemon and 5g of salt;

3. Add enough water to cover the sea bass in the pot, add cooking wine, shredded onion and ginger and bring to a boil;

4. Put the sea bass into the water at 90°C Bring the water to boiling water and keep it for 8 to 12 minutes;

5. Pick up the sea bass and put it on a plate, sprinkle with shredded green onion and ginger, and pour in 20ml of Weidamei Chopped Pepper Fish Head Fresh Soy Sauce;

6. Cook the fresh pepper and garlic cloves in oil until fragrant and pour them on the seabass;

Creative idea: River fish (sea fish) cooked in water can retain the nutrients of the raw materials to the maximum extent No loss, and it can better reflect the freshness and tenderness of the ingredients than the traditional steaming method.

11

Stir-fried eel paste buns

Ingredients:

400g shredded eel, 20g chopped chives, shredded ginger 15 grams, 5 grams each of chopped green onion, minced ginger, and minced garlic.

Seasonings:

20g Huadiao wine, 15g dark soy sauce, 10g sugar, 8g light soy sauce, 5g black pepper, 3g white pepper, 20g sesame oil , 20 grams each of lard and salad oil.

Preparation:

Heat lard and salad oil in a pot until 40% hot, add chopped green onion, minced ginger and minced garlic and saute until fragrant, add shredded eel and stir-fry until dehydrated, cook Add Huadiao wine, add dark soy sauce, white sugar, light soy sauce, crushed black pepper, and white pepper, mix well, thicken the gravy, remove from the pot and place on a plate, use a spoon to make a small nest in the middle, sprinkle with chopped chives, Arrange shredded ginger on top, pour hot sesame oil and sauté until fragrant. Serve with shredded cucumber, green onion, coriander and roast duck cake.

12

Mandarin fish with pepper and gluten

Ingredients:

600g mandarin fish, homemade gluten (i.e. hand-pulled noodles) 150 grams, 150 grams of shredded onions, 50 grams of green and red pepper rings.

Seasonings:

35g wild pepper powder, 20g cumin grains, 30g light soy sauce, 450g thick soup, 35g steamed fish soy sauce, 10g dark soy sauce, 10 grams of chicken essence, 15 grams of minced garlic, 15 grams of minced ginger, and appropriate amount of salt.

Preparation:

1. Slaughter the mandarin fish, wash it and boil it in a pot (steaming is also acceptable).

2. Put some oil in the pot, add minced garlic, ginger, wild pepper and cumin seeds and stir until fragrant, add thick soup, add light soy sauce, dark soy sauce, salt and chicken essence to taste and bring to a boil. Prepare the sauce for later use.

3. Take a large pan, add the fried onion shreds, add the mandarin fish, add the cooked homemade gluten next to it, and pour in the sauce.

4. Saute the green and red pepper rings until fragrant, slightly adjust the base flavor, spread on the fish, bring to the table with a cassette stove and bring to a boil, and it is ready to eat.

13

Ingredients: shortbread crust, almond juice, sugar, eggs, chocolate.

Preparation method:

1. Make the shortbread crust into a cylindrical tart cup;

2. Mix the almond juice, white sugar and eggs evenly. Pour the batter into the tart pan, bake in the oven at 220℃ for 150℃ for 15 minutes, take it out, sprinkle with chocolate powder and garnish with mint leaves.

14

Sanhua Zuixiang Pork

Preparation in batches:

1. Boil the pork knuckles in cold water until thoroughly cooked, then take them out Scrape off the stubble, apply a layer of dark soy sauce and let dry, add 70% hot oil and deep-fry until golden brown, remove and drain the oil, then put it into Gui-style brine and bring to a boil over high heat. Reduce the heat to low and let it marinate for 30 minutes. Stop the fire and soak for 30 minutes. Take out the pork knuckle, remove the main bone while it is still hot, and let cool until set aside.

2. Cut the boneless elbows with skin into small cubes and store them in the refrigerator.

Dishes process:

1. Take 350 grams of elbow meat, fry in 60% hot oil until golden red, remove and drain.

2. Take 500 grams of the original brine juice of the braised elbow, add 8 grams of Maggi umami juice, 5 grams of oyster sauce, 4 grams of pepper and 5 grams of sesame oil and mix thoroughly to form elbow juice.

3. Heat 20 grams of butter in the pot, add 40 grams each of minced garlic, minced dried onions, and 20 grams of minced ginger, stir-fry until fragrant, pour in 50 grams of prepared elbow juice, and 10 grams of Sanhua wine and cook. Bring to a boil, pour in the elbow chunks and stir evenly, remove from the pot over high heat and put into a plate lined with cooked taro chunks (or potato chunks), sprinkle with chopped green onion, cooked white sesame seeds, etc. and serve.

Preparation of Gui-style brine:

1. Slaughter and clean an old chicken, beat 5 pounds of pig bones into pieces, and wash 2 pounds of pig bones (i.e. pig tail vertebrae). Boil the above three ingredients in a pot under cold water, remove them and put them into a soup bucket. Add 80 kilograms of water. Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours. Remove the residue and filter to obtain 60 kilograms of broth.

2. Add the spice packet to the broth and simmer for an hour until fragrant. Add 2 bottles of light soy sauce, one bottle of Guilin Sanhua wine, half a bottle of dark soy sauce, 500 grams of rock sugar, salt, and chicken powder. Boil 300 grams each to make Gui-style brine. Its taste is salty and slightly sweet, and the added Guilin Sanhua wine has the effect of increasing the mellow aroma, removing fishy smell and improving freshness.

Features:

This dish is different from the common braised pork. Zhong Haoxin, the operations director of "Yongcheng Xiaofulou", chooses pork knuckles with thick skin and lean meat, and adds Sanhua wine and other ingredients Boil the Gui-style brine thoroughly, remove it and cut it into pieces, fry it before serving, return it to the pot a second time, sauté minced garlic and other small ingredients with butter until fragrant, and then cook the original brine juice and Sanhua wine. After two "baptisms" of Sanhua wine, the finished dish is neither oily nor greasy, has a salty and sweet aroma, and has a slight aroma of wine, which is very delicious.

15

Stir-fried fat beef with tiger pepper

Ingredients: fat beef

Accessories: green peppers with two vitex strips

< p> Seasonings: balsamic vinegar, salt, monosodium glutamate, black pepper juice, cooking wine, chicken essence, sugar

Method:

1. Cut off both ends of the two green peppers (use separately) , cut the middle part into long sections, fry in oil pan until "tiger skin" lines appear on the surface, pour out and drain. Leave the base oil in the pot, add two wattle chili peppers, stir-fry while adding balsamic vinegar, salt and MSG, stir-fry evenly and add the flavor, remove from the pot and place on the bottom of a plate.

2. Cut the fat beef into strips, put it in a basin, add salt, cooking wine and cornstarch to taste, then put it into a hot oil pan with 30% to 40% oil. Leave the base oil in the pot, stir-fry black pepper juice, salt, cooking wine, monosodium glutamate, chicken essence and white sugar until it becomes a sauce. Pour in the fat beef and then thicken the sauce. Remove from the pot and spoon it on top of the tiger pepper on the plate. Serve.

16

Roasted tendon with Mapo Saozi

Ingredients: Pork tendon

Accessories: Sichuan style brine, ginger rice, garlic rice , pork saute, bean paste, chili noodles

Seasoning: fresh soup, salt, MSG, sugar, pepper, garlic sprouts

Preparation method:

1. Cut the cooked pork trotters into small pieces, put them in a pressure cooker and add an appropriate amount of Sichuan-style brine. Cover the pot and cook over high heat until soft and glutinous. Remove from heat and set aside.

2. Put the soybean sprouts into a pot of boiling water with oil and salt, blanch them, then take them out and put them on the bottom of the plate.

3. Heat the vegetable oil in a clean pot. Add ginger, garlic, pork sesame seeds and bean paste and stir-fry until fragrant. Add chili noodles and stir-fry for a few times. Then add appropriate amount of fresh soup and add the tendons. Add Add salt, monosodium glutamate, sugar and pepper. Reduce heat and simmer until the flavor is infused. Thin the gravy to reduce the juice. Add garlic sprouts and stir-fry evenly before serving.