Every Day I Teach You 4 Dishes, Making You Easily a Master Chef (Episode 787)

Welcome everyone! Thank you for following Little Bo's Love for Food. Today I'm sharing 4 delicious recipes, I hope you all enjoy them!

One, Spicy Chicken with Crispy Bones

Ingredients:

Crispy Chicken Bones, Dried Red Chili Peppers, Sichuan Peppercorns, White Sesame Seeds, Light Soy Sauce, Dark Soy Sauce, Salt, Sugar, Ginger, Garlic, Cooking Wine

Instructions:

1. Season the crispy chicken bones with a spoonful of salt, a spoonful of sugar, a spoonful of white cooking wine, and chopped ginger.

2. Cut dried red chili peppers into segments, discard the seeds, and slice the ginger thinly, chop the garlic cloves.

3. After the crispy chicken bones are marinated, heat a non-stick pan over medium heat. Do not add oil and spread the crispy chicken bones evenly.

4. Add ginger and garlic and stir-fry until the crispy chicken bones turn white.

5. Drain most of the oil from the pot.

6. Pour in dried red chili peppers and Sichuan peppercorns and stir-fry. Add two spoonfuls of light soy sauce and one spoonful of dark soy sauce.

7. Stir-fry until the crispy chicken bones are slightly browned, add white sesame seeds and stir-fry evenly.

Two, Big Plate Chicken

Ingredients:

500g Chicken, 1 Green Chili Pepper, 3 Potatoes, 1 Red Chili Pepper, 10g Oil, 5g White Sugar, 20ml Dark Soy Sauce, 15ml Soy Sauce, Cooking Wine, Sichuan Peppercorns, 5g Ginger Slices, 10g Scallion, 1 Head of Garlic, 10g Dried Red Chili Peppers, 50g Sichuan Doubanjiang (Fermented Chili Bean Paste)

Instructions:

1) Peel and cut the potatoes into chunks, cut the green and red chili peppers into diced pieces, and cut the chicken into chunks for preparation.

2) Marinate the chicken with 3g scallion, 2g ginger slices, and cooking wine to remove the fishy smell.

3) Heat oil in a pot over medium heat, add garlic and dried red chili peppers, Sichuan peppercorns, and ginger slices to fragrant.

4) Add Sichuan Doubanjiang and stir-fry until red oil comes out. Add the chicken and stir-fry, then add soy sauce, dark soy sauce, sugar, and salt.

5) Stir-fry the chicken until it's cooked and browned, then add the potatoes and stir-fry until they’re cooked. Add hot water to cover the chicken and potatoes, and simmer over medium heat until the broth reduces.

6) When the broth is almost reduced, add diced green and red chili peppers and stir-fry. In another pot, boil water and cook the noodles, then transfer them to the broth.

Three, Dried Cod Fillet Stir-Fry

Ingredients:

1000g Cod Fillets, 150g Bean Sprouts, Red and Green Bell Peppers (cut into circles), 25g Ginger Slices, 25g Scallion, 25g Green Chili Pepper, 50g Plant Oil, 10g Salt, 5g Flavoring (MSG), 20g Cooking Wine, 10g White Vinegar, 20g Sichuan Doubanjiang (Fermented Chili Bean Paste), 10g Red Chili Powder, 5g Sichuan Peppercorns, 1g Black Pepper, 10g Ginger, 5g Scallion, 10g Red Chili Peppers, 1000g Chicken Stock

Preparation:

1. Scrape and wash the cod fillets, rub them with salt and vinegar repeatedly, knead them, rinse them clean, and boil them in a pot until they are partially cooked. Cut them into strips and set aside.

2. Blanch the bean sprouts in a large pot over high heat until they are cooked, then add soy sauce and stir-fry evenly, and set aside.

3. Heat the oil in a wok over high heat, add ginger slices, scallion, Sichuan peppercorns, and dried red chili peppers to fragrant, then add the scallions.

4. Add Sichuan Doubanjiang and stir-fry until red oil comes out. Add the cod fillets and stir-fry, then add soy sauce, cooking wine, sugar, and salt.

5. Cook the cod fillets until they are browned, then add the bean sprouts and stir-fry until they are cooked. Add hot water to cover the cod and bean sprouts, and simmer over medium heat until the broth reduces.

6. When the broth is almost reduced, add diced green and red bell peppers and stir-fry. In another pot, boil water and cook the noodles, then transfer them to the broth.

Four, Preserved Duck Fillet in Clay Pot

Half a Whole Duck (approximately 1000g), Ginger Slices, Scallion, Dried Red Chili Pepper Slices, Scallion Chopped (a small amount)

Seasoning:

Salt, Flavoring (MSG), Cooking Wine, Five-Spice Powder, Flavoring Oil, Mala Sauce (Chili Oil Sauce), Dark Soy Sauce, Light Soy Sauce (all a small amount)

Flavoring Oil Preparation:

1. 100g Dried Shiitake Mushrooms, 60g Dried Sichuan Peppercorns, 50g Green Sichuan Peppercorns, 30g Star Anise, 30g Cassia Bark, 30g Cinnamon, 20g Clove, 5g Nutmeg, 5g Mace, all ground into powder.

2. Heat the vegetable oil to 60% hot, while pouring in the powder, stir constantly until the oil and powder fully blend, then cover and let it stand for a day.

Preparation:

1. Wash and cut the preserved duck fillets into small pieces, then put them in a basin with salt, flavoring (MSG), cooking wine, five-spice powder, and mix well and let them marinate for a while.

2. Heat the duck fillets in a clean pot over medium heat, first stir-fry the ginger slices and scallion until fragrant, then add the duck fillets and stir-fry until the meat is browned, then add Mala Sauce, dark soy sauce, and dried red chili pepper slices and continue stir-frying. Then add hot water to cover the duck fillets, pour it into a pressure cooker, don’t cover the lid, first boil it over high heat, then turn it to low heat to simmer for 30 minutes until the duck meat is soft and cooked.

3. Take out the duck fillets, then pick out the duck fillets, and pour in the broth in the pot, and then heat it over high heat to reduce the broth before adding a little Mala Sauce, and finally put it into a clay pot, sprinkle with chopped scallions.