Ten special dishes with full color, flavor and flavor, simple and really fragrant!

Salt-and-pepper pork ribs

Ingredients: 500 grams of ribs, 1 egg, 1 red and green pepper, 1/4 onion, 1 green onion, 2 slices of ginger, appropriate amount of starch, salt and pepper, sugar, soy sauce, cooking wine

Method:

1. Cut the pork ribs into sections, green and red peppers, and chop the onion.

2. Marinate the pork ribs with green onion and ginger, salt, sugar, soy sauce and cooking wine for one hour.

3. Stir the eggs and starch into a paste, wrap the pork ribs in egg batter, put them in 50% hot oil to fry the crisps, and drain the oil.

4. Add an appropriate amount of pepper and salt to the chili pepper and onion and stir-fry slightly, then add the pork ribs and stir-fry evenly.

Spicy chicken

Ingredients: 4 chicken thighs / 30g fried peanuts / 10g peppercorns / 10g cooked sesame seeds / 15g ginger / 15g garlic / 1 tablespoon cooking wine / 1 tablespoon starch / 2 tablespoons light soy sauce / 1 tablespoon bean paste / 1 tablespoon  chicken essence / 1 tablespoon sugar / dried chili pepper / green pepper appropriate amount / salt appropriate amount / chopped green onion appropriate amount / sesame oil a little

Step 1: Shave the chicken thighs, cut off the bones, cut off the fascia, and then cut the chicken into diced chicken and put it in a bowl.

Step 2: Add the cooking wine and light soy starch salt, mix well in one direction, and let stand for 20 minutes to taste.

Step 3: Heat the oil in a pan, add the diced chicken and fry until it is set, remove the dry oil.

Step 4: Increase the oil temperature again, then fry the diced chicken until crispy, and quickly remove and drain the oil.

Step 5: Leave the bottom oil in the pot, stir-fry the peppercorns and dried chili peppers to bring out the fragrance, then add the bean paste and ginger and garlic grains, and stir-fry again to bring out the fragrance.

Step 6: Stir-fry the fried diced chicken evenly, then fry the peanuts, add a little salt, chicken essence and sugar and stir-fry evenly.

Step 7: Finally, add the green pepper segments, chopped green onions, and sesame oil and stir-fry evenly, sprinkle cooked sesame seeds on a plate before leaving the pot, and the spicy chicken is finished.

Spicy tofu skin

Ingredients: tofu skin, chives, garlic, millet pepper

1. Cut the bean skin into wide strips, blanch the bean skin after the water boils, and then remove it and put it in clean water.

2. Finely chop the garlic, chop the chives into chopped green onions, cut the millet pepper into rings, put them in a bowl, then add a tablespoon of chili noodles, a tablespoon of cumin powder, a tablespoon of white sesame seeds, use hot oil to stimulate the fragrance, then add light soy sauce, oyster sauce, salt, sugar and stir well.

3. Pour the seasoned sauce on top of the tofu, grab and mix evenly and sprinkle with chopped green onions.

Spiced beef

Main ingredients: beef hind tendon and beef bones

1. Soak the beef tendon in cold water for 1 day, and change the water 2-3 times halfway. Prepare fresh beef bones in a pot under cold water, bring to a boil and blanch for 2 minutes, remove and wash

2. Add enough water to the beef bones, then bring to a boil over high heat, turn to medium heat and simmer for 1 hour.

3. Prepare spices, star anise, cinnamon, bay leaves, fragrant sand, angelica, cumin, long pepper, ginger, peppercorn, white cole, put them in gauze and soak them in warm water for a few minutes to remove the bitter taste.

4. Put the seasoning packet into the bone broth and cook for 30 minutes, add the beef after the fragrance is cooked, cover the pot and simmer for 2 hours. When the time is up, soak for another 3 hours and let it cool.

Braised hooves

Ingredients: 1 hoof, ginger, green onion, cooking wine, light soy sauce, dark soy sauce, rock sugar, dried chili, star anise, bay leaf, Sichuan pepper, cumin, cinnamon;

method

1. Clean the big hooves that you bought home first, and then clean the hairs on the surface after that;

2. Blanch the hooves, boil the water under cold water, add ginger slices, green onions, cooking wine to remove the fishy, bring to a boil over high heat, skim off the surface foam after boiling, and continue to cook for about 5 minutes;

3. Stir-fry the sugar in another pot, add cooking oil and an appropriate amount of rock sugar to the pot, boil the rock sugar over low heat, boil it until it turns jujube red, put it in the hoof, turn it over after one side is colored, and let the other side also color;

4. After the pig's trotters are colored, add an appropriate amount of hot water to the pot, start seasoning, 1 large piece of ginger, 3 dried chili peppers, 1 star anise, 2 bay leaves, 2g of Sichuan pepper, 2g of cumin, and half a piece of cinnamon, put all the prepared spices into it, add an appropriate amount of light soy sauce and a little dark soy sauce, stir well, and boil over high heat after the taste is adjusted;

5. Pour the boiled hoof soup into the electric pressure cooker, press a key with a higher pressure, and if there is no electric pressure cooker, you can use a pressure cooker for about 40 minutes;

6. Put the pressed hoof out of the pot and put it on the plate, then put some soup in the pot and boil, add some water starch to thicken the soup, pour it on the hoof after the soup is adjusted, and the braised hoof is ready;

Mapo tofu

1. Cut the tofu into 2 cm square pieces and boil it in boiling water with a little salt to remove the beany smell, remove it and soak it in water.

2. Put Sichuan pepper and pepper in a pot with cold oil, simmer for 2-3 minutes to burst out the fragrance, then remove and throw away. Add minced green onion and garlic and stir-fry until fragrant

3. Add the pork filling and stir-fry.

4. Wait for the meat filling to be dispersed, add the minced Pixian bean paste and stir-fry.

5. Stir-fry the minced meat, add a small bowl of half-boiled water and cook for 2-3 minutes

6. Then add the tofu cubes, do not use a spatula to turn the board, gently push the tofu away, and cook for 4-5 minutes to let the tofu completely absorb the flavor.

7. Prepare water starch

8. Add a little starch water before removing from the pot to make the soup thicker

9. There is no need to add salt to this dish, because the saltiness in Pixian Douban is enough. If you prefer a more spicy taste, you can add a pinch of salt and pepper.

Dried bamboo shoots and duck in a pot

Ingredients: 1 duck (about 1500 grams), 300 grams of ham, 650 grams of dried bamboo shoots, 100 grams of raw chicken feet, 200 grams of fresh rice dumpling leaves.

Seasoning: 30 grams of green onion and ginger, 3000 grams of soup, 50 grams of Shao wine, 15 grams of salt and monosodium glutamate, 20 grams of chicken powder, 15 grams of sugar.

Method:

1. Select the duck every other year, remove the hair after slaughtering, take out the internal organs from the abdomen, wash it and put it in boiling water over medium heat for 15 minutes;

2. Wash the chicken feet, cut off the toenails with scissors, then marinate with 20 grams of Shao wine, 8 grams of salt, and 8 grams of monosodium glutamate for 30 minutes, then put in 10 grams of green onion and ginger, 750 grams of soup, boil over low heat for 30 minutes, and take out.

3. Cut the ham into slices with a thickness of 0.3 cm for later use, soak the dried bamboo shoots in warm water at 50°C for 30 minutes, and take them out for later use.

4. Take 1 casserole, add the remaining green onions, ginger, fresh dumpling leaves, ham slices, chicken feet, and the remaining soup to boil over high heat, then put in the duck and simmer over low heat for 3 hours

5. Then put in the soaked bamboo shoots and add the remaining salt and monosodium glutamate, 30 grams of Shao wine, chicken powder, sugar to taste, and then simmer for 30~40 minutes.

Spicy lotus root

1. Peel and dice the lotus root, put it in a basin of water, and soak for about 10 minutes to prevent discoloration

2. Cut the dried red pepper into sections, wash the seeds, and cut the green pepper into small cubes

3. Blanch the lotus root in boiling water for 2 minutes, then set aside

4. Stir-fry minced garlic and Sichuan peppercorns in hot oil in a pot, add red pepper and green pepper and stir-fry until fragrant

5. Add the blanched lotus root and stir-fry for 1 minute

6. After adding 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 3 grams of salt, and 1 tablespoon of cumin powder to taste, you can add a small amount of water appropriately to let the seasonings fully blend, and the juice can be removed from the pot after high heat.

Dongpo meat

Ingredients: pork belly, green onions, ginger, rice wine, light soy sauce, dark soy sauce, rock sugar

Method:

1. Wash the pork belly, put it in a pot of cold water, bring it to a boil, remove it and put it on a plate

2. Put the green onion and ginger slices into the casserole first, then put in the pork belly, rice wine, dark soy sauce and light soy sauce, put in the rock sugar after boiling over high heat, wait for the rock sugar to melt completely, change to low heat and simmer for 90 minutes

3. Finally, put the soup of pork belly and stew in a bowl, put it in a steamer, and steam for about 30 minutes.

Boneless phoenix claws

Ingredients: 800g chicken feet / 5g Sichuan peppercorns / 10g chopped coriander / 10g minced rock sugar / 10g garlic cloves / 3 star anise / 2 green onions / 1 ginger / 5 spicy millet / 1/2 onion / 1 lemon / 1 tablespoon balsamic vinegar / 1 tablespoon light soy sauce / 1 tablespoon dark soy sauce / 1 tablespoon red oil chili pepper / chopped green onion to taste

Step 1: Remove the nails from the chicken feet, pot under cold water, add ginger slices, peppercorns, star anise, and green onions and cook over high heat to remove the fishiness.

Step 2: After boiling the water, boil for about 3 minutes, then remove the chicken feet and pass them in cold water, so that the chicken feet taste more chewy.

Step 3: Take out the chicken feet from the bowl of cold water and remove the bones, first use a knife to cut on the main bone, separate the flesh and bone with your hands, and then break the joint of the main bone to remove the main bone.

Step 4: Use the same method to remove the bones on the fingers of the chicken feet, and treat each chicken feet the same.

Step 5: Add the ingredients to the boneless chicken feet in a bowl, add 6 lemon slices, ground sugar, 10 grams of ginger rice, 10 grams of minced garlic, and millet spicy.

Step 6: Also shredded onion, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon balsamic vinegar, chopped green onion and coriander, and finally 1 tablespoon of red pepper oil.

Step 7: With chopsticks on the left and right, and a fork in the right hand, mix the boneless phoenix claws well, and put them in the refrigerator overnight to make them more flavorful and enjoyable.