1. Double pepper pangasius
Ingredients: Pangasius.
Seasoning: green onion and ginger, cooking wine, light soy sauce, black pepper powder, starch, minced garlic, dark soy sauce, sugar, green and red pepper.
The production steps are as follows:
1. Wash and cut the pangasius into pieces, add green onion and ginger, cooking wine, light soy sauce, black pepper, starch and marinate for 15 minutes.
2. Heat the oil, fry the marinated pangasius under the heat of the oil and put it out for later use, leave the bottom oil in the pot, add minced garlic, Sichuan pepper and fry until fragrant, pour in the fried pangasius, add a spoonful of light soy sauce, half a spoon of dark soy sauce, half a spoon of sugar, a little water, stir well, and pour it into the pangasius.
3. After boiling on high heat, cook for about 2 minutes, add all green and red peppers, stir-fry evenly, and then you can eat out of the pot.
2. Garlic oysters
Ingredients: Oysters.
Seasoning: starch, green onion and ginger, minced garlic, minced ginger, spicy millet, oyster sauce, light soy sauce, chicken essence, sesame oil, salt.
The production steps are as follows:
1. Dig out the oysters, wash off the black film, add starch to wash off the mucus, boil the water, boil the green onion and ginger, cooking wine, boil the oysters and boil for one minute, turn off the heat = simmer for another 5 minutes.
2. After simmering, drain the water and set aside, add oil to the pot, heat the ginger in the oil, fry the minced garlic until fragrant, add the millet spicy and stir-fry until fragrant, add two spoons of oyster sauce, two spoons of light soy sauce, a spoonful of chicken essence, a spoonful of sesame oil, a spoonful of salt, and a spoonful of soup for boiling oysters, stir well, stir well, and then eat.
3. Stir-fried rice cake with cumin crispy sausage
Ingredients preparation: crispy sausage, rice cake.
Seasoning: cumin powder, chili powder, salt, sugar, light soy sauce, chopped green onion.
The steps are as follows:
1. Change the crispy sausage to a knife, heat the oil, fry the crispy sausage until the surface is golden brown and set aside, then fry the rice cake until golden brown.
2. Pour in the crispy sausage just fried, add a tablespoon of cumin powder, an appropriate amount of chili powder, salt, sugar, light soy sauce, sugar, light soy sauce, sprinkle with chopped green onion and it is ready to go.
Fourth, spicy sake lees
Ingredients: Fish.
Seasoning: green onion and ginger, cooking wine, minced garlic, millet spicy, chili noodles, tempeh, oyster sauce, sake lees.
The steps are as follows:
1. Wash the fish and remove the fish bones, cut it into small pieces, add green onion and ginger, grasp the cooking wine and marinate it overnight, wash it the next day, and absorb the water with kitchen paper
2. Heat the oil, fry the marinated fish pieces at a temperature of 6 until the surface is golden brown and set aside.
3. Leave the bottom oil in the pot, add minced garlic, millet spicy, chili noodles and stir-fry the red oil, add the fried fish pieces, add an appropriate amount of tempeh, oyster sauce, two spoons of sake lees, stir-fry evenly and you can eat, and you can also use it as a snack
5. Cherry grunt meat
Ingredients: tenderloin, peas, eggs.
Seasoning: sugar, balsamic vinegar, salt, oil, tomato paste, salt, chicken essence, pepper, starch.
The steps are as follows:
1. Add a spoonful of sugar, a spoonful of balsamic vinegar, a pinch of salt, a spoonful of oil, and two spoons of tomato sauce to a bowl and stir well and set aside.
2. Cut the tenderloin into cubes, add a spoonful of white wine, a little salt, chicken essence, an appropriate amount of pepper, 6 less starch, an egg yolk and mix evenly and coat it with flour for later use.
3. Heat the oil, fry the battered tenderloin until the surface is golden and set aside, leave the bottom oil in the pot, pour in the sauce just prepared and cook over high heat until bubbling, pour in the fried tenderloin, and fry the peas to get out of the pot.