Food Recommendations: Potato and Bone Stew, Spicy Cold Pot Fish, and Fried Shiitake Mushrooms
Potato and Bone Stew
Ingredients: Potatoes 150g, Bone 300g.
Seasoning: Ginger 1 small piece, Garlic as needed, Green Onion as needed, Salt 5 moderate amount, Flavoring 5g, Sugar 10g, Liquor 10g, Oyster Sauce 10g.
Method:
1, Peel and cut the potatoes into rolling knife blocks, put them into a bowl with clear water. Cut the bone into segments and put them into a plate for preparation.
2, Slice the green onion, ginger and garlic.
3, Pour 300g of clear water into the pot, put the bone in to blanch, remove scum, pour into a colander for preparation.
4, After the pot is hot, pour in 5g of salad oil, pour white sugar into the pot and start frying sugar color, then pour in the bone segments.
5, Stir-fry evenly, then add green onion, ginger, garlic, oyster sauce, flavoring, star anise, liquor.
6, Turn the heat to large, stir-fry evenly, add 300g of clear water, bring to a boil over high heat.
7, Turn the heat back to small, simmer for 25 minutes.
8, Next, add potato blocks, stew until 10 minutes, 10 minutes later, use high heat to reduce the juice.
9, Serve, sprinkle with chopped green onion.
Spicy and Numeral Cold Pot Fish
Ingredients: Fresh Fish 1 piece (choose a fish with a head or whole fish, the meat should be tender), Celery 100g, Pickled Vegetables, Garlic, Green Onion 50g each, Onion segments 20g.
Seasoning: Sichuan Peppercorn Paste (chopped) 2 tablespoons (30ml), Dried Chilies (chopped) 20g, Ginger Paste (sliced) 20g, Fermented Bean Paste 1 tablespoon (15ml), Soy Sauce 1 tablespoon (15ml), Fresh Green Chilies 15g, Dried Chilies (cut into segments) 20g, Salt to taste, Sugar 2 teaspoons (10ml), Chicken Powder to taste, Oil 100g, Bone Broth to taste.
Fish Marinating Ingredients: Liquor, Salt, Egg Yolk, Starch.
Method:
1, Clean the fish, cut it into large pieces, marinate with fish marinating ingredients; cut the fish head in half, cut the fish meat into slices or large pieces.
2, Heat the pot, add oil to 80% hot (smoking), put Sichuan Peppercorn Paste in to stir-fry fragrant, then put dried chilies, ginger paste, pickled vegetables, garlic, green onion, dry chilies, flower pepper in to stir-fry fragrant, add bone broth to boil, add soy sauce, salt, sugar, chicken powder to taste, after the soup boils, turn the heat small and simmer for a while, let the seasoning flavors release.
3, Put fish blocks into the soup to break the life, turn off the heat, put in celery segments ready to serve, when eating, use fish soup to spread freshly fried soybeans, pickled vegetable slurry, fragrant coriander, chopped peanuts, sliced dried chilies and adjusted salt and chicken powder.
Fried Shiitake Mushrooms
Materials: Shiitake Mushrooms, Flour, Starch, Egg, Salt, Five-Spice Powder, Soy Sauce, Oil.
Method:
1, Remove the stem from the shiitake mushrooms, then cut them into 5cm pieces, put them with salt, five-spice powder, soy sauce, marinate for half an hour, squeeze out the water.
2, Beat an egg in a bowl, stir evenly, then add appropriate flour and starch, stir evenly into a slurry.
3, Put the marinated shiitake mushrooms into the slurry.
4, Heat the oil in a pot, when the oil is 70% hot (there are blue smoke rising), put the marinated shiitake mushrooms into the pot and fry until golden brown and take them out.
5, Arrange in a dish and sprinkle with a little bit of coriander as decoration.
