The most popular appetizer on the summer table is spicy and delicious, and it is also delicious to go with sake!

Roasted chicken with fresh pepper edamame

Materials

Chicken, edamame, garlic, dried chili, ginger, fresh chili pepper, beer, a can of salt, light soy sauce, dark soy sauce

method

Wash the chicken and chop it into small pieces, the whole garlic, cut the dried chili pepper in rings, and slice the ginger for later use

Put oil, low heat, add ginger and garlic, and dry chili peppers and stir-fry until fragrant

Put the chicken nuggets and fry them all the time, the goal is to fry the water dry, which is very important, otherwise the blood in the chicken nuggets will be fishy

The chicken nuggets slowly turn yellow

Add edamame, 250g beer, salt, light soy sauce and dark soy sauce, stir well, cover the pot with a lid, and heat it over medium-low heat

After 5 minutes, the pot will boil and there will be some soup base in the pot

Chop the chopped fresh chili peppers and sprinkle them on high heat, reduce the juice on high heat, and serve

Stir-fried bacon with sour chilies

Materials

Bacon, string pepper, sour chili, fresh pork belly, ginger, soy sauce, dark soy sauce, salt

method

Pickled sour peppers: Take Hangzhou pepper and Chaotian pepper, the proportion is arbitrary, if you like to eat spicy, put more Chaotian pepper, and put more salt. A glass jar or jar without oil and water, put chili peppers, salt, seal and marinate, until the chili peppers are flattened and wrinkled, and smell like chopped peppers, you can eat them.

Remember to wash the sour chili peppers before eating them.

Slice bacon, slice pork belly, slice ginger, cut sour chili peppers, cut fresh line pepper into rings.

Heat the pan with cold oil, add the pork belly and stir-fry to change color, and put the bacon together until the pork belly is slightly oily.

Put in ginger slices, sour chili peppers, stir-fry until fragrant, put line peppers, two teaspoons of sugar, a little salt, don't put too much salt because sour chili peppers and bacon are salty, light soy sauce and dark soy sauce a little, stir-fry over high heat.

Add a little water, stir-fry evenly and serve.

Fish-flavored shredded pork

Materials

Lean meat, moderate amount of pork fungus

method

1. Cut the pork ridge into shreds and marinate it with salt, cooking wine, egg white and starch;

2. Cut the green bamboo shoots into strips, ginger and garlic than all the foam for later use;

3. Separately cut ginger and garlic foam, chopped green onion, dried chili pepper and dried pepper for later use;

4. Add rice vinegar, sugar, light soy sauce, starch and salt to the ginger and garlic foam;

5. Use the green onions, ginger, garlic, dried chili peppers, and peppercorns prepared in front of the pot, pour in the watercress over low heat after the fragrance is fragrant, and fry the red oil;

6. Add the shredded meat and stir-fry until the shredded meat is completely discolored;

7. After the shredded meat is all discolored, add the green bamboo shoots and fungus, and stir-fry slightly to make the seasoning even;

8. Pour in the fish sauce, reduce the juice over high heat and quickly turn the pot, so that the fish sauce is stained on each dish;

9. After the juice is collected, add a little sesame oil and you can start the pot

Green vegetable bowls

Materials

Green vegetables, lard residue or salted meat, bacon can be ginger, garlic, salt, chicken essence

method

Finely chop the greens, crack the garlic and slice the ginger and set aside

Heat a pan with cold oil, add lard residue, garlic and ginger slices and stir-fry until fragrant, add green vegetables and stir-fry and sprinkle with salt. If there is no lard residue, use a spoonful of lard and sauté the bacon slices or bacon until fragrant.

Put in two large bowls of water, then add a little salt, chicken essence, wait for the water to boil, then put it into the container, sprinkle white pepper and serve