Sichuan-Chongqing special rabbit
Raw material:
Slaughter 10 clean skinless rabbits (about 2.5 kg/piece), 1500 grams of pork belly.
Seasoning:
1 bottle of Haitian soy sauce, 1 bottle of cooking wine, 250 grams of sugar, 200 grams of monosodium glutamate, 250 grams of chicken essence, 20 grams of star anise, 8 grass fruits, 10 grams of cinnamon, 25 grams of cumin, 15 grams of white cardamom, 15 grams of bay leaves, 10 grams of fragrant sand, 2 monk fruits, 5 grams of lemongrass, 500 grams of green onions, 500 grams of garlic, 250 grams of ginger, 500 grams of coriander, 3 small barrels of spicy girl sauce from Hunan, 1 pack of spiced tempeh, 500 grams of Sichuan pepper, 750 grams of dried chili peppers, 3 kg of salad oil, 3 grams of chopped green onions, 500 grams of sesame seeds, 5 kilograms of rapeseed oil, 500 grams of Lihong brand pepper oil.
Production:
1. Rinse the rabbit and soak it in water for 3-4 hours to remove the blood; Add water to a boil in a large pot, add rabbit and pork belly to high heat for 5 minutes, remove and flush off the foam for later use.
2. 250 grams of dried chili peppers, 150 grams of Sichuan pepper, star anise, grass fruit, cinnamon, cumin, white cardamom, bay leaves, fragrant sand, monk fruit, lemongrass into the salad oil that is heated to three percent, fry for 5 minutes on low heat until fragrant, remove the spices and wrap them in gauze; When the fried fragrant oil is boiled to three percent hot, add green onions, ginger, garlic, and coriander and fry them on low heat for 3-4 minutes until fragrant, add five-spice tempeh and spicy girl sauce and fry the red oil over low heat, put it out of the pot and put it in a brine barrel, heat 10 kg of water to boil over high heat, change to low heat and boil for 3 hours, and season it into brine with light soy sauce, cooking wine, sugar, monosodium glutamate, and chicken essence.
3. Put the rabbit and pork belly in the pot together, marinate on low heat for 60 minutes, and simmer for 1-2 hours on low heat to remove (the action should be light when scooping to prevent the rabbit from deboning).
4. Put 350 grams of Sichuan pepper and 500 grams of dried pepper into a dry pot and stir fragrant, stir-dry, and chop after cooling; Add rapeseed oil to the pot and cook, when the oil temperature drops to 60% hot, boil the crushed peppercorns and dried chili peppers for 2-3 minutes until fragrant, filter and take the oil, and when the oil temperature is slightly reduced, add cooked sesame seeds, wait for the sesame seeds to float, add Li red pepper oil and mix thoroughly, cover the lid and seal it for 1-2 days to become spicy oil.
5. Chop the cooked rabbit into 2 cm square pieces, pour spicy oil on a plate, heat in the microwave for 3 minutes, take out and sprinkle green onions on the table.
Arctic shellfish in turquoise sauce
Ingredient:
Arctic shellfish, fresh okra, lemon slices, shallots, chili peppers, coriander, shallots, parsley, flavor, light soy sauce, oyster sauce, spicy fresh sauce, balsamic vinegar, chicken juice, sugar, purified water, chicken powder.
Method:
1. Clean the Arctic shellfish with a knife, put lemon slices, ice cubes and purified water in the bowl, soak the Arctic shellfish for 5 minutes to remove the fish, drain the water and set aside.
2. Put the lemon slices, shallots, finger peppers, coriander, shallots, and parsley into a deep bowl, then add seasonings and stir well, and put in the Arctic shellfish to refrigerate and marinate for 1 hour to bring out the flavor.
3. Blanch okra in boiling water, remove it from the ice and cool it, change the knife and put it on a plate, put the marinated Arctic shellfish into the flavor, and pour in the appropriate amount of sauce.
Improved Thermonest Chicken
Raw material:
400 grams of local chicken, 250 grams of green bamboo shoots, 50 grams of pickled vegetables, chopped wild pepper, and 50 grams of pickled red pepper slices, ginger, green onion knots, green onions, bean paste, garlic paste, pickled cowpea festival, sugar, vinegar, monosodium glutamate, chicken essence, corn starch, homemade red oil, and vegetable oil.
Method:
1. Slaughter and cure the local chicken first, put it into a pot with ginger slices and green onion knots and boil it raw, then take it out and chop it into pieces. Cut the green bamboo shoots into hob pieces, blanch them in a pot of boiling water, take them out and drain them, and set aside.
2. Pour vegetable oil into the net pot and heat it, add the minced pickles, chopped wild peppers and pickled red peppers and stir-fry slightly, add ginger and green onions and stir-fry until fragrant, add bean paste, garlic paste and soaked cowpea knots and stir-fry well, scoop in an appropriate amount of water.
3. After the water in the pot boils, pour in the pre-cooked chicken pieces and blanched green bamboo shoots and cook for a while, during which add monosodium glutamate, chicken essence, sugar and vinegar to taste, thicken before the pot and pour in an appropriate amount of homemade red oil, and put it on the plate.
Illustrate:
Ginger should be used small yellow ginger (slightly more), because its cut surface is pure yellow, spicy and fine, the meat is delicate, used to fry hot nest chicken, after the dish ginger fragrance is very strong.