Spicy field snails
Ingredients: 1 tbsp oyster sauce, 1 tbsp soy sauce, 1.5 tbsp salt, 1 lol, 5 cloves of garlic, 1/2 tbsp sugar, 1/2 tsp chicken essence, 2 green onions, 500 g snails, 5 chili peppers, 1 piece of ginger.
Directions: Place the snails in a basin, add water and soak for 3 days, remove the butt, rinse and set aside. Wash and cut the green onion into sections, crush the ginger, peel the garlic and wash and set aside. Add soy sauce, oyster sauce, chicken essence and salt to a bowl and stir well.
Boil water in a pot, add snails, add ginger slices to a boil over high heat, blanch for 5 minutes, rinse and control the moisture and set aside. Heat the oil in a pan and stir-fry the shallots, ginger, garlic and chili peppers until fragrant.
Pour in the snails and stir-fry for 2 minutes, add the sauce to stir-fry over high heat, stir-fry dry water, add basil and stir-fry evenly, turn off the heat and put the pan on the plate to eat.
Fresh crayfish
Ingredients: Pixian watercress sauce 15 grams, crayfish 1000 grams, celery 2 sticks, star anise 5 grams, cinnamon 20 grams, dried chili peppers 5 grams, peppercorns 2 tablespoons, garlic 20 grams, fragrant leaves 3 pieces, ginger 30 grams, beer 1 can.
Directions: Cut the head of the crayfish to clean up, pull out the shrimp line and brush it with a brush to control the water and set aside. Wash and cut the green onion into segments, wash and beat the ginger into pieces, peel and wash the garlic and cut into slices, and wash and cut the celery into sections for later.
Heat the oil and stir-fry the crayfish to change color and set aside. Leave the oil in the pan, heat the oil, pour the garlic and stir-fry to bring out the aroma, add the peppercorns and large ingredients and stir-fry for 2 minutes.
Pour in the bean paste and stir-fry the red oil, pour in the crayfish and stir-fry evenly. Add beer to a boil over high heat, turn to medium heat and cook for 15 minutes. Open the lid and add the celery soup, turn off the heat and put it on the plate.
Grilled lamb chops in red wine
Ingredients: 20 cognate peanut oil, 1 garlic, 1 tbsp abalone juice, 500 g lamb chops, 2 tbsp cumin powder, 1 tbsp spicy fresh sauce, 1 tbsp oyster sauce, 1 tbsp braised soy sauce, 3 green onions, 2 g of peppercorn powder, 150 g of red wine, 1 tbsp of peppercorn powder, 2 spoons of light soy sauce, basil to taste.
Directions: Wash and put the green onion and garlic into a blender, pour into a bowl, add oyster sauce, spicy fresh sauce, peppercorns and red peppers and stir well, pour in dry red pepper powder, heat the oil, pour on the chili powder and stir well.
Wash the lamb chops, dry and control the moisture, spread a layer of mixed sauce evenly, put them in a plastic bag, and put them in the refrigerator for 1 day. Preheat oven at 210 degrees.
Take out the marinated lamb chops wrapped in tin foil and bake in the oven for 40 minutes, take out the open tin foil and put it back in the oven to continue baking for 40 minutes, take out and sprinkle with cumin and basil crushed and serve.
Dry pot chicken
Ingredients: 1 chicken, dried chili pepper, 4 spoons of rice chili, 2 spoons of white wine, appropriate amount of rapeseed oil, 1 spoon of soy sauce, 2 spoons of oyster sauce, 2 spoons of bean paste, 200 grams of shiitake mushrooms, 3 green peppers, 2 spoons of peppercorns, 1 spoon of chicken essence, 8 pickled peppers, 1 green onion, 2 potatoes, 5 cloves of garlic, 1 piece of ginger.
Directions: Wash and cut the green onion into sections, wash and cut the dried peppers into sections, peel the potatoes, wash and cut them into pieces for later. Wash and cut green and red peppers into sections, peel and wash garlic and crush them, and wash and cut ginger into slices. Wash and cut the shiitake mushrooms into chunks. Wash and cut the chicken into pieces and set aside.
Heat the oil in a pan and fry the mushrooms over medium heat, then remove the oil and set aside. Pour chicken nuggets into the pan and fry the surface golden brown over medium heat, then remove the oil and set aside. Pour the potatoes into a pan over medium heat and fry the surface to brown, remove the oil and set aside.
Leave the oil in the pan, heat the oil and then pour in the rice dumplings, stir-fry the red oil, pour the green onion, ginger, garlic, dried peppers, green and red peppers and stir-fry to bring out the aroma. Stir-fry the pickled pepper, shiitake mushrooms and chicken nuggets for a while.
Add peppercorns, cooking wine, oyster sauce, soy sauce and chicken essence and stir-fry for 2 minutes. Add the white wine and potatoes and stir-fry for 5 minutes. Pour in the shallots and stir-fry evenly, turn off the heat and put on the plate.
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