Food Recommendations: Sour and Spicy Stir-fried Crab, Garlic Leek Stir-fried with Tripe, Sichuan Flower Pepper Chicken Recipe
Ingredients: 2 crabs, 3 Sichuan chili peppers, 1 clove of garlic, 1 large piece of ginger, 1 green onion, 2g salt, 5g light soy sauce, 5g oyster sauce, 3g vinegar, 3g sugar, 2g white pepper, cornstarch, 30g oil.
Instructions:
1Wash the crabs and add salt and white pepper to marinate for 5 minutes.
2Cut the garlic, ginger, green onion and Sichuan chili peppers into a sauce, and mix light soy sauce, oyster sauce and vinegar to make a sauce.
3Coat the marinated crabs evenly with cornstarch.
4Pour oil into the pot and heat, then put the crabs with cornstarch into the pot and fry until they change color, then take them out for later use.
5Leave oil in the pot, add the sauce and stir-fry until fragrant.
6Put the crabs into the pot and stir-fry with the sauce.
7Pour in the prepared sauce and quickly stir-fry until seasoned.
Garlic sprouts stir-fried with tripe
Ingredients: Tripe, garlic sprouts, green and red peppers, salt, cold mix sauce, sugar, pepper, chicken broth, water starch.
Instructions
1Cook the tripe and cut it into pieces.
2Cut the garlic sprouts into segments, and cut the green and red peppers into slices.
3Heat oil in the pot and stir-fry green onions and ginger, then add the tripe and stir-fry.
4Add appropriate amount of salt, cold mix sauce, sugar, pepper and chicken broth according to your personal taste.
5Add appropriate amount of salt and then appropriate amount of water and starch to the pot and pour out the dish.
Chuanwei Flower Pepper Chicken
Features: Chicken is tender and juicy, spicy and numb.
Ingredients: 1 small chicken (net weight about 450g), 30g green onion, 35g ginger.
Seasonings: Fine salt 10g, MSG 10g, light soy sauce, Mei Ji Xian 15g, flower pepper oil 20g, fresh blue flower pepper (can be preserved in fresh oil) 35g, fresh soup 30g, yellow wine 40g, fragrance oil 15g.
Method:
1Put water into the pot, add ginger, 20g green onion, and yellow wine and bring to a boil, then put the small chicken into the boiling water, maintain a small fire for 15-20 minutes until the chicken is just cooked, take it out and put it in an ice water bath to quickly cool it, then cut it into 2cm cubes and arrange it on plates. The remaining 10g green onion is cut into green onion for later use.
2Mix fresh soup, fine salt, MSG, light soy sauce, Mei Ji Xian, flower pepper oil to make a seasoning juice and pour it over the chicken cubes.
3Put fragrance oil into the pot, put blue flower pepper and fry until fragrant, then pour it over the chicken cubes and sprinkle green onion to complete.
