Sharing Several Dishes: Delicious and Fragrant, with a Full Room of Aroma, Irresistibly Mouthwatering
Sugar and Vinegar Fish Blocks
Ingredients: 400g grass carp medium section, 1 egg, appropriate amount of salt, appropriate amount of pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of white sugar, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of flour, appropriate amount of oil
Procedure:
1Cut the fish into pieces, put it into salt, cooking wine, pepper, ginger minced, green onion chopped and marinate for half an hour.
2Put the marinated fish in water to rinse it clean, remove excess salt. Put it in an egg and mix it evenly.
3Put the fish wrapped with egg blocks into a handful of dry flour, use chopsticks to make the fish blocks evenly coated with flour.
4Evenly coated with flour.
5Heat the pot with oil, put the fish blocks on a small fire to sear until both sides are golden brown.
6Put chili, ginger, garlic, peppercorns into a large fire to stir-fry fragrant.
7Pour in cooking wine, add a teaspoon of sugar, a tablespoon of vinegar, add a little soy sauce and salt, add water, steam for a little while, let the soup sweat dry, adjust the taste and sprinkle green onion and coriander to serve.
Home-style Spicy Fish Head
Ingredients: 1 flower carp head, appropriate amount of chili peppers, salt 1 spoon, ginger appropriate amount, garlic 1 head, green onion 1 stalk, green onion chopped, cooking wine appropriate amount, oil appropriate amount, white pepper appropriate amount
Procedure: 1. Clean the fish head, smear salt, white pepper, a little cooking wine on both sides and marinate for about 30 minutes.
2. Heat the pot with oil, cut ginger, garlic into minced and stir-fry over a small fire until golden and serve.
3. Steam pot with water, put a piece of green onion on the plate, put the fish head in the pot with a lid over high heat to steam for 5 minutes, open the lid to drain the fish head's pungent water, cover with chili peppers and stir-fried ginger, garlic minced, cover the pot over high heat to steam for 15 minutes.
4. Sprinkle green onion on the steamed fish head, heat some hot oil, pour it up and serve.
Crunchy Pomegranate Claw
Chicken claws 800g, Beijing green onion 1 segment, onion 1/4, ginger slices appropriate amount, dried chili 3, green onion ginger cooking wine 10ml, soy sauce 40ml, white vinegar 80ml, white sugar 5g, ice block 1, sesame fragrance oil 20ml, ice water appropriate amount
Procedure
1Pomegranate claws remove blood water, then repair
2Put the pomegranate claws in a pot, pour in onion, ginger, cooking wine and water
3Add ginger slices to boil, then turn the heat low to cook for 15 minutes
4Cut onion into slices, cut dried chili peppers into small pieces, cut dried green onion into small pieces, cut ginger into slices
5Cut Beijing green onion into small pieces, cut green onion into segments, put the cooked pomegranate claws into a prepared ice water to cool
6Pour out the ice water, put it into seasoning, add salt, white sugar, sesame fragrance oil, soy sauce, white vinegar
7Put in ice blocks, stir evenly, then add ice water to immerse pomegranate claws, stir evenly before putting it into the refrigerator to cool for 24 hours to enjoy.
Fragrant Lamb with Chili
Ingredients: Lamb 240g, large green onion 0.5, small green onion 2, fragrant green onion 2, dried chili peppers 2, vegetable oil 100ml, dried chili peppers 2, pepper 1 small spoon, cooking wine 0.5 small spoon, soy sauce 2 small spoons, cumin powder 1 small spoon, chili powder 1 small spoon, pepper powder 1 small spoon
Procedure
1. Prepare the ingredients: lamb, large green onion, small green onion, fragrant green onion separately wash and cut;
2. Cut the lamb into small pieces, large green onion, fragrant green onion, small green onion separately cut into small pieces; also prepare 2 dried chili peppers, cut into small pieces;
3. Season the lamb with appropriate amount of salt, cooking wine, soy sauce and stir-fry evenly
4. Heat the wok with appropriate amount of vegetable oil and heat again
5. Put dried chili peppers, pepper into stir-fry fragrant
6. Put the lamb into, stir-fry over high heat until the lamb color turns white
7. Put large green onion to stir-fry
8. After the lamb is stir-fried dry, season with appropriate amount of cumin powder, chili powder, pepper powder and stir-fry evenly
9. Put in fragrant green onion, green onion chopped
10. Turn off the fire, serve.
Steamed Rice with Coral Fungus
Ingredients: Coral Fungus 200g, Longkou Rice 3 strands, lean meat 50g, small green onion 3 strands, garlic 1 head, chili peppers two large spoonfuls, starch one spoonful, soy sauce one spoonful, salt appropriate amount, edible oil appropriate amount
Procedure
1Coral fungus pre-soaked in cold water for 1 hour, rice noodles also pre-soaked in hot water
2Cut garlic into garlic minced, green onion chopped, lean meat cut into minced
3Season the minced lean meat with starch, soy sauce and add a little salt and mix evenly
4Cut chili peppers and garlic minced and mix with a little salt
5Put the cut chili peppers and minced lean meat
6Put the minced lean meat evenly on the rice noodles and coral fungus
7Put the minced chili peppers and minced lean meat also on the minced lean meat, in the pot add water to boil, put the rice noodles and coral fungus in the pot to steam for 15 minutes
8When the pot is finished, sprinkle with green onion
9Heat some hot oil, pour it up and serve.
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