Spicy Chicken Claw with Wheat Chili, Spicy Fish, and Spicy Meat Flower Recipes
Wheat Chili Chicken Claw
Preparation:
1Wash and peel the chicken claws, put them in a pot with ginger, scallion,(liao jiu – liquor) and a little spice to boil until cooked, then take them out and cool before cutting them into chunks.
2When serving, take the chicken claws and put them in a bowl, add wheat chili oil, wheat chili oil, scallion segments, minced garlic,(sheng chou – soy sauce),(la xian lu – chili oil), vinegar, MSG, red oil and fermented chili bean paste, mix well and serve in a dish.
Wheat Chili Oil:
1To make wheat chili oil, it is best to use dried Sichuan chili peppers and Big Red Pepper flower petals, because they make the wheat chili flavor and numb taste and fragrance more prominent. When making it, put salad oil into a wok and heat it to 50% hot, then add ginger slices, scallion segments fried fragrant and picked out, when the oil temperature rises to 60% hot, add dried Sichuan chili peppers and flower petals to(qian xiang – to – to make fragrant), quickly pick them out (to avoid frying too hot).
2Another bowl of dried Sichuan chili peppers and flower petals(qian xiang – to – to make fragrant), pick them out, then move the wok off the fire, let the oil temperature drop to 40% hot, again take dried Sichuan chili peppers and flower petals(qian xiang – to – to make fragrant), the dried Sichuan chili peppers (turning a light brown color) are wheat chili pepper segments, and the oil remaining in the pot is wheat chili oil.
3Put the wheat chili pepper segments and wheat chili oil in separate bowls, after cooling, use plastic wrap to seal them and let them sit overnight to use.
Note:Wheat chili oil can play a supporting role in enhancing the numbing taste, but note that the amount should not exceed the wheat chili taste. Wheat chili pepper segments should be added at the last moment to maintain their crisp taste.
Wheat Chili Fish
Ingredients:One fresh green carp (about 850g).
Preparation:
1Slaughter and clean the green carp, open the fish from the belly, separate the fish body, keep the back connected, cut a one-character flower knife on the thick meat, add(liao jiu – liquor), salt, white pepper, scallion segments, and ginger slices for 10 minutes.
2Put the marinated fish into a dish, put in 5g of thirteen spices, 5g of preserved vegetable granules, pour in 100g of two-oil (pig oil mixed with 4:6 ratio of refined rapeseed oil), immerse in the fish body, cover with plastic wrap and steam for 8 minutes, take it out and pour in 40g of homemade chili oil, sprinkle 5g of fragrant scallion flowers and celery diced, inject 50g of eight-tenths hot oil to cook.
Homemade Chili Oil:Net pot, roast 10 catties of dried Sichuan chili peppers, 1 cattie of Big Red Pepper flower petals over a small fire until fragrant, cool and crush.
Key Making:The oil must be hot, with blue smoke, to maximize the release of the fragrance of chili oil.
Wheat Chili Meat Flower
Main Ingredients:Pork loin
Accessories:Ginger slices, garlic slices, wheat chili pepper segments, flower petals
Sauce:Salt,(liao jiu – liquor), old soy sauce, ginger scallion juice, cornstarch, pepper, (sheng chou – soy sauce), sugar color, white sugar, vinegar, MSG, chicken powder, broth
Preparation:
1Cut the pork loin into thick slices, after(qi – to cut with a knife) a cross on both sides, then cut into strips, then add salt,(liao jiu – liquor), old soy sauce, ginger scallion juice and cornstarch to marinate and season, wait to use.
2Net pot, heat and use cold oil to heat the pot, then add the fragrant wheat chili pepper segments and flower petals to(qian chu – to make fragrant) fragrance, then pour in the meat strips cut with a knife and stir-fry until they bloom and break apart, then add ginger slices and garlic slices, slightly stir-fry, pour in cooked wheat chili pepper segments, flower petals, cornstarch, and broth to season, stir-fry until thickened and shiny, then pour in scallion segments and crispy fried sunflower seeds, cook and serve.
