A bite of fresh pepper beef
Ingredients:
400g beef short ribs.
Accessories:
A little shredded dried pepper, 10g of fresh pepper, 50g of Yunnan milk cake.
Seasoning:
5g of roast sauce, 10g of honey, 5g of light soy sauce, 5g of pepper oil, 50g of raw oil.
Method:
1. Cut the beef short ribs into 10 long cubes (about 40g/grain), put an appropriate amount of water to marinate for 20 minutes, rinse the water, then dry the water, then add an appropriate amount of salt and an appropriate amount of water to marinate for 30 minutes, add a little black pepper and mix well and set aside.
2. Press the milk cake into a puree with a knife, knead it into 8 small balls, fry it in a pot at low oil temperature until golden brown, pour out and drain the oil, mix well with honey in a bowl and set aside.
3. Heat a non-stick frying pan and fry over low heat until the beef is 7 ripe, then pour it up.
4. Stir up the pot with pepper oil, add shredded dried pepper and fresh pepper, put in the beef, adjust the seasoning and stir well, put it out of the pot and put it on a plate, with honey quiche balls, and it can be served.
Wild grass carp fillet in sour soup
Ingredient:
Grass carp, sour soup sauce, bean sprouts, lettuce, Sichuan pepper, ginger, chili, cooking wine, soy sauce, oyster sauce, corn starch.
Production:
1. Prepare all the ingredients, after the fish is slaughtered, the fish meat is sliced into thin slices, the bean sprouts are cleaned, and the ginger and green onions are cleaned.
2. Add salt, pepper, cooking wine and starch to marinate the fish fillet.
3. Bring water to a boil, blanch the bean sprouts, remove and put in a large bowl for later use.
4. Add hot boiling water, put in the sour soup sauce and bring to a boil, add the marinated fish fillets and cook until it changes color.
5. Put the fish fillets in the sour soup into a bowl with bean sprouts, pour in hot oil, and sprinkle in dried chilies, chopped green onions or coriander.
Large white strips with green onions
raw material
Bagged a piece of white fish, 100 grams of chives, 30 grams of green and red peppers, and 100 grams of broth.
seasoning
40 grams of gold, silver and garlic oil, 15 grams of Huadiao wine, 10 grams of Huanggong pepper sauce, chopped pepper sauce, and water black bean sauce, 5 grams of monosodium glutamate, 5 grams of chicken essence, and 3 grams of salt.
production
1. Put the white diao fish on a plate, pour on Huadiao wine, evenly spread salt, monosodium glutamate and chicken essence on the surface, pour on the golden and silver garlic oil, Huanggong pepper sauce and chopped pepper sauce, sprinkle with water and black bean sauce, pour in the broth, boil and steam for 8 minutes on the basket, and take it out after it is fully cooked.
2. Wash and control the chives to dry, spread them in a colander, drench them with fifty percent hot oil, put them into the bottom of the iron plate after controlling the oil, slide the steamed white Diao fish into the chives, pour the original soup together, and serve it with a bottom fire.