Raw materials:

Pork vermicelli sausage 400g shredded bamboo shoots 50g celery festival 50g shallot festival 50g pickled pepper 50g minced pickled pepper 30g salt, scallion, garlic, ginger, chicken essence, monosodium glutamate, cooking wine, pepper, salad oil, pickled pepper oil and water starch.

Method:

1, wash the pork sausage, add ginger, onion and water, press 15 minutes in a pressure cooker, take out and cut into 3 cm sections. Blanch shredded bamboo shoots in water for later use.

2. Oil the vermicelli festival, shredded bamboo shoots and celery festival, add ginger slices, garlic slices and pickled peppers, stir-fry until fragrant, add salt, chicken essence, monosodium glutamate, cooking wine, pepper powder and pickled pepper powder, stir well, thicken with water starch, pour pickled pepper oil, and decorate the spring onion festival.

Eat crisp bones.

Reasons for brisk sales:

This is a very simple Hunan-style stir-fry. In the cooking process, garlic shoots and pickled yellow pepper are added for seasoning, which plays a very good role in enhancing fragrance.

Making:

Add 50g of salad oil into the pot, add 20g of pickled yellow pepper10g and red pepper ring to saute until it is 70% hot, add 50g of garlic sprouts, stir-fry for half a minute on medium fire, and then add 300g of material A (3g of salt and 3g of monosodium glutamate) and crispy bones (with salty flavor) packed by Sanfatzi.

Snack zaitu

Raw materials:

Diced rabbit meat, red pepper rings, celery segments, coriander segments, rapeseed oil, salt, soy sauce, monosodium glutamate, raw flour, cooking wine, onion ginger juice, pepper noodles and sesame oil.

Method:

Marinate diced rabbit meat with soy sauce, salt, monosodium glutamate, raw flour, cooking wine and onion ginger juice 10 minute; Heat rapeseed oil in a pot, add diced rabbit meat and stir-fry, add red pepper rings, celery and coriander, add salt, soy sauce, pepper noodles, sesame oil and monosodium glutamate to taste and stir-fry.

Chaozhou boutique snack Huang

Ingredients: garlic moss100g, dried fragrant rhizome100g, pork belly100g, celery stalk 80g.

Seasoning:

5g of garlic, 3g of dried chili, 5g of soy sauce, 20g of Jin Lan ointment and 750g of salad oil.

Practice:

1, blanch the pork belly in boiling water, then cook it with low fire 15 minutes until it is 70% ripe, cool it and cut it into 0.2 cm thick and 3 cm square pieces. Change garlic moss, dried fragrant stems and celery stalks into 4 cm long segments with the same thickness as garlic moss.

2. Put the dried fragrant and streaky pork into 70% hot oil and fry on low heat 1 min until the color is high.

3. Leave10g of base oil at the bottom of the pot, add garlic moss, celery stalk, garlic and dried chili to stir-fry until fragrant, and then add the dried fragrant dried oil with soy sauce and color, pork belly and Jin Lan ointment to stir-fry evenly.

Huobao tripe

Ingredients: 400g pork belly head.

Accessories: 50 grams of water hyacinth tablets, 30 grams of water hyacinth bacteria and 20 grams of fungus.

Seasoning: 50 g of pig oil, 3 g of refined salt, 30 g of cooking wine 15 g, bean flour, 0/0 g of ginger/kloc-0, 0 g of garlic 10 g, 0/5 g of onion 10 g of pickled peppers 10 g of pepper.

Making:

1, wash the belly head to remove all the oil tendons, cut it with a cross knife and cut it into diamond blocks with a side length of about 2 cm;

2, the blue piece and the fragrant mushroom piece are sliced into pieces;

3. Mix refined salt, monosodium glutamate, pepper, water bean powder and fresh soup into a sauce;

4. Put the wok on a strong fire, add the pig fat and heat it for about 200. Add the refined salt, cooking wine and bean powder to the belly and mix well. Stir-fry in the wok. After the seeds are scattered and the flowers are turned over, immediately add the blue slices, fragrant mushrooms, fungus, ginger, onion and garlic. Stir-fry the pickled peppers, cook in the sauce, stir well in the pan and serve.

Tip:

1, pork belly-also known as pork stomach. It's the stomach of a pig. Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., which has the effects of tonifying deficiency and strengthening spleen and stomach;

2, the hot belly is a traditional famous dish in Sichuan cuisine, which gathers the traditional characteristics of Sichuan cuisine and is famous for its small fry, beautiful color, tight juice and bright oil, crisp texture, salty and slightly spicy.

Huobao duck intestines

Raw materials:

300g of duck intestines, 300g of green Vitex negundo pepper, 50g of pickled pepper powder, 50g of pickled Jiang Mo, 20g of scallion festival and 20g of dried green pepper.

Seasoning:

Cooking wine120ml, sesame oil 20ml, salad oil 80ml, Sichuan salt and monosodium glutamate.

Method:

1, scrape and clean the fresh duck intestines, and cut them into15cm long sections; Green Vitex negundo pepper is cut into short sections of 0.5 cm.

2. Pour half a pot of water into the wok and bring it to a boil. Put the duck intestines into the wok and quickly blanch them, then take them out and drain them for later use.

3. The clean pot is lit again. When the salad oil is poured into it and it is heated to 50%, the minced pickled pepper, Jiang Mo and dried green pepper are sauté ed first, and then the duck intestines, the Green Vitex Pepper Festival and the Green Onion Festival are added to stir fry together. Meanwhile, salt, monosodium glutamate, cooking wine and sesame oil are added, and the dishes are served after stir-frying.

Key:

1, duck intestines should be fresh on the same day, so as to ensure the crispy and delicious taste of the finished dish. Because the duck intestines made by alkali have obvious shrinkage after frying in the pot, the finished dish lacks umami flavor.

2. There is a layer of oil on the surface of duck intestines, which must be cleaned, otherwise it will affect the brittleness of finished dishes.

3. Duck intestines shrink greatly after being soaked in water, so they should be cut longer during processing.

4. When the duck intestines are boiled in the pot, the firepower must be fierce and the water must be wide. If the fire is small and the water is small, then the boiled duck intestines will be unevenly heated in the pot, which will affect the brittleness of the dish.

5. When stir-frying, add pepper, pepper and pickled pepper first, and then add duck intestines after several times of stir-frying. This will help to absorb the spicy flavor of pepper, the spicy flavor of Erjing pepper, and the lactic acid flavor of pickled pepper and pickled ginger.

Tiaozan Huobao Chicken

Ingredients: chicken

Accessories: ginger slices, garlic slices, onion festival, pepper festival, pepper, diced lotus root, green pepper, vermicelli and crispy peanuts.

Seasoning: Fenjiu, salt, light soy sauce, sugar and monosodium glutamate.

Practice:

1. After the local chicken is slaughtered and cleaned, the big bones are removed and then chopped into small dices. After putting it in a bowl, add Fenjiu, salt, soy sauce, ginger slices, garlic slices and scallions, mix well, and pickle 15 minutes for later use.

2. Heat the vegetable oil in a clean pot, first stir-fry the pepper festival and pepper, then stir-fry the diced chicken in the pot until it is raw, then add the diced lotus root and green pepper, add salt, soy sauce, sugar and monosodium glutamate while frying, stir-fry and put it in a "bird's nest" fried with vermicelli, sprinkle with crispy peanuts and decorate it a little, and serve.

Features:

This dish is made by stir-frying, and the chicken is crisp, spicy and delicious.

Sautéed Pig Kidney

Raw materials:

A pair of pork loins, 50g of lettuce, 20g of auricularia auricula, 5g of Chinese cabbage 1 5g, 3g of refined salt, 0g of onion10g, 0g of pickled pepper10g, 2g of ginger, 5g of garlic, 5g of pepper1g, 5g of soy sauce and 20g of water bean powder.

Production process:

1, ginger and garlic are cut into nail pieces with a thickness of about 1 mm; Onions and pickled peppers, cut into the shape of "horse ears"; Lettuce is cut into 4 cm long and 7 mm thick chopsticks; Remove fascia from pig's loin, cut it open to remove waist coquettish, wash it, first draw a pattern with a width of 3 mm obliquely, and then draw it 3 times 1 horizontally to break it into a phoenix tail shape.

2. Put the kidney flower into a bowl, add salt, cooking wine and water bean powder and mix well; In another bowl, mix soy sauce, pepper, monosodium glutamate, water bean powder and fresh soup into a juice.

3. Put the wok on a strong fire, put the oil to 70% oil temperature, add the kidney flower block to quickly stir-fry the seeds, then add the pickled pepper, ginger, garlic, onion, lettuce strips, fungus and Chinese cabbage, and stir-fry the fragrance; Boil the juice, turn it over a few times, and put it on the plate.

Taste type: salty and delicious

Features: Waist flower is beautiful in shape, tender and crisp in texture, salty and delicious.

It is suggested that the depth of the pig's waist is oblique to the waist thickness 1/2, and it is horizontal and straight to the waist depth of 2/3, and the waist flower is cut 3 times 1 break, about 6.6 cm long and 6 mm thick; Taste before cooking, and the juice should be dry and thin. Wanghuo has high oil temperature, fast cooking and less auxiliary materials.

Analysis:

According to legend, this dish evolved from the "warm-mixed kidney flower", which is a favorite food of the famous anti-Japanese general Zhang Xueliang. The Sichuan cuisine chef turned it from mixing to stir-frying, and its rapid cooking effect made it unique in taste and taste. It was made up of pork kidney slices, which were cut into two pieces, cleaned of oil skin and waist odor, and then cut obliquely with a reverse knife, and then cut into eyebrows with a straight knife, with a taste of salt and wet starch. Wash cucumber, remove the pulp and cut into strips. Mix with salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup to make juice. Then put the oil in the pot and cook, add the kidney flower and stir-fry, add ginger, garlic, onion, soaked red pepper and cucumber strips and stir-fry, then boil the juice and collect it. It is named because of the cooking technique of quick fire and short stir-fry.

Small fried meat

Ingredients:

Pork belly, pepper, red pepper, oyster sauce, salt, soy sauce, vegetable oil, salt, soy sauce, white sugar, chicken essence, lobster sauce.

Practice:

1. Cut pork belly into large slices of about 3mm with a knife; Put the pork in a bowl and add oyster sauce, salt and soy sauce in the marinade.

2. Grab the marinade evenly by hand and leave it for marinating 10 minute; Remove the pedicle of pepper, cut it from the middle, and remove the pepper core and seeds.

3. Cut the pepper into strips, and the red pepper is also treated in this way and cut into strips; Chop garlic and ginger, wash douchi with clear water and drain it for later use.

4. Heat the wok, add 2 tablespoons of vegetable oil1/,and add cold oil to the meat slices and stir-fry them with low fire; Stir-fry until the meat slices are oily, roll them up slightly, and pick up the meat slices for later use.

5. Add the remaining oil in the pot, add lobster sauce, ginger and minced garlic, and stir-fry with low fire for fragrance; Add shredded green and red pepper, salt 1/8 tsp, and stir-fry over medium heat until shredded pepper becomes soft.

6. Pour in the pre-fried meat slices and add soy sauce, sugar and chicken essence to taste; Stir-fry for about 30 seconds, let the dishes taste and then serve.

Snack dried gourd

Ingredients: 300g of dried gourd, 50g of pork belly100g, 30g of green and red pepper strips.

Seasoning: salt, Donggu Yipin fresh soy sauce each10g, oyster sauce 8g, monosodium glutamate, chicken powder, onion, ginger and minced garlic 5g, salad oil 800g (about 50g).

Making:

1, dry the gourd in boiling water for 30 seconds, and take it out under water control.

2. Heat the oil in the pan, add onion, ginger and garlic, stir-fry the pork belly until it is slightly yellow, add oyster sauce and Donggu Yipin soy sauce to stir-fry the fragrance, then add dried gourd and green pepper strips, and finally add the remaining seasonings to taste, stir-fry evenly, and serve.

Snack pigskin

Practice:

1, cut the cooked pork skin into strips; Red beauty pepper cut into rings; Cut garlic seedlings into pieces and set aside.

2. Heat the spice oil in the pan, add ginger rice, garlic, black lobster sauce and red beauty pepper rings to stir-fry until fragrant, then add braised pork strips to stir-fry, and add salt, soy sauce, chicken essence and monosodium glutamate in the meantime. After adding garlic sprouts to stir-fry, take them out of the pan and put them on a plate.

Features:

Pork skin is generally used to make jelly, or after being marinated, it is eaten with Chili noodles and saucers. Here, the cooked pork skin is fried into a dish like a small fried meat. The dish is soft, waxy and spicy, and the lobster sauce is strong.

Snack beef

Ingredients: 300 grams of beef (preferably beef tenderloin and cucumber strips)

Accessories: green pepper150g, red pepper150g, 2 cloves of garlic (about10g).

2 tbsps (30ml) of seasoning soy sauce, starch 1 teaspoon (about 5g), baking soda 1/2 teaspoons (about 3g), 2 teaspoons of oyster sauce (10ml), proper amount of salt, a small amount of chicken essence and oil.

Practice:

1, remove the fascia of the beef, cut the beef into small slices, and cut it as thin as possible. If it is difficult to cut, you can put the beef in the freezer until it is hard, which is convenient for slicing. Then marinate with 1 teaspoon starch, 1 teaspoon soy sauce (15ml), 1 teaspoon baking soda and 1 teaspoon oil for15min;

2. Cut the green and red peppers into small circles, peel the garlic and cut into pieces;

3, the pot is hot, add more oil (about 50 grams) than cooking, add beef slices to fry and change color, and remove the drained oil;

4. Leave 2 tablespoons of oil in the pot, add minced garlic and stir-fry until fragrant, and add green and red pepper rings to stir-fry until fragrant;

5, put the beef together and stir well, add soy sauce, oyster sauce, chicken essence and the right amount of salt and stir well.