Let your family enjoy more than two bowls of rice dishes, so delicious you can't stop eating. Master this recipe and show off your skills.
Crispy Pork Intestine with Chili Peppers
Method: 1. Wash the pig's intestine heads, then place them in a basin with ginger, scallions, and white liquor for marinating 2-4 hours. Then, put them into a pot of cold water and blanch for 1 minute to remove. Next, place them in a white brine pot and braise until soft and tender. Remove and cut into small pieces after cooling. In a pot, heat oil to 50% hot, and toss the intestine pieces with flour, then deep-fry until golden brown and crispy. Pour out and drain the oil.
2. Leave a little bottom oil in the pot, stir-fry dried chili flakes and Sichuan peppercorns to release their aroma, quickly add ginger, garlic slices, and spicy crispy stir-fry. Then, pour in the intestine pieces and add chili powder, cumin powder, Sichuan peppercorn powder, and salt powder. Add a little fragrant oil to mix evenly and set aside.
Spicy Chicken with Dry Pot
Ingredients: 6 chicken legs, 1 egg, 1 bunch of dried chili peppers, 1 spoonful of starch, 1 spoonful of Sichuan peppercorns, 1 bunch of scallions, 1 piece of ginger, 1 clove of garlic, 1 bowl of peanuts, 2 spoons of, salt to taste, 1 spoon of soy sauce, 1 spoon of white sugar, 1 spoon of vinegar
Cooking steps: 1. Remove the bones and skin from the chicken legs and cut them into small pieces. 2. Start marinating: pour in, soy sauce, one egg, a little salt, and a bunch of starch and mix well for marinating for a while. 3. Heat a lot of oil in a pot, add the chicken pieces and fry for a few minutes until golden brown, then remove. 4. Increase the oil temperature and deep-fry the chicken pieces for 30 seconds and remove. 5. After removing the chicken pieces, you can put in peanuts and fry for 1 minute and remove. 6. Leave the bottom oil in the pot and add scallions, ginger, garlic, dried chili flakes and Sichuan peppercorns, slowly stir-fry, release the aroma of chili and Sichuan peppercorns. 7. Pour in the chicken pieces and peanuts and stir-fry, add a small piece of white sugar to enhance the flavor, and add scallion segments for coloring. 8. Finally, sprinkle a little white sesame and a little vinegar on the edge of the pot. 9. Pour out and serve with rice.
Dry Pot with Fatty Sausage
Materials: Pig's intestine, bell peppers, celery, garlic, ginger, dried chili peppers, pickled ginger, Sichuan peppercorns, oyster sauce, old soy sauce, white sugar, MSG, salt, scallions, pickled peppers
Procedure: 1. Wash the pig's intestines bought back with flour and vinegar repeatedly, then wash them with water several times. 2. Place the intestines in a pot of cold water and add 2 spoons of or wine. 3. Add a few scallion whites and ginger slices and boil for 20 minutes. Remove. 4. Heat oil in a pot, when the oil is cold, add 10-15 grains of Sichuan peppercorns and slowly stir-fry. Then add scallion segments, garlic, ginger, dried chili peppers and pickled ginger and continue to stir-fry. 5. Stir-fry the aroma of the seasonings. 6. Pour in the intestines, add 1 spoon of oyster sauce, 1 spoon of old soy sauce, to color, stir-fry evenly, add a little salt and 1 spoon of white sugar. 7. Pour in water, enough to submerge the ingredients by 1/2, turn over and cover the pot. 8. Braise until the juice is reduced, first add celery and stir-fry for 2 minutes. 9. Stir-fry a few times, add a little MSG, and turn off the heat.
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