Delicious Recommendations: Green Pepper and Meat Slices, Spicy Frog Legs, Spring Bamboo Shoots with Pork, Shrimp and Tofu
Spicy Pork Slices
Ingredients: 20g pork belly, two green peppers, a small amount of colorful bell peppers as garnish, a small amount of purple-skinned onion as garnish. Salt, MSG, fennel, Sichuan peppercorns, braise soy sauce, chili peppers, scallions and garlic
Instructions:
1. Cut the meat into slices and put it in a bowl, add MSG and stir well, marinate for 10 minutes; chop scallions, garlic, chili peppers and onion into small segments, cut the onion into wide strips.
2. Heat oil in a pot, when the oil is hot, add the meat and stir-fry, at the same time add scallions, garlic, chili peppers and onion, add a little salt, fennel and Sichuan peppercorns, stir-fry until the aroma comes out, part of the green pepper has a 'leathery' feeling out of the pot.
Fragrant Frog Legs
Ingredients: Scallions, garlic, bamboo shoots, shiitake mushrooms, frog legs, young shoots, ginger, dried bean curd strips, soy sauce, foot hot and spicy pot base, white pepper, salt, bean paste, white sesame seeds, capers
Instructions:
1. Cut the frog legs into pieces, add pepper and ginger juice to remove fishy smell.
2. Cut all vegetables into segments, add to hot water pot to blanch for later use.
3. Soak dried bean curd strips after soaking in cold water for 30 minutes, then boil the water hot, take it off the fire, continue soaking until the dried bean curd strips become soft. Cut into strips.
4. Cut the dried bean curd strips into 5cm long strips, marinate with soy sauce, white pepper, starch and wine.
5. Heat the pot, add oil, then add the frog legs and stir-fry until slightly charred, set aside.
6. Add scallions, garlic, chili pepper and ginger to the oil to saute.
7. Add the prepared sauce and saute until fragrant.
8. Put the frog legs and all the vegetables into the pot one by one, stir-fry, stir and do not add water, then adjust the saltiness.
9. Add scallion segments and chili flakes.
10. Add a spoonful of fragrant oil, then add white pepper, OK
Spring Bamboo Shoots with Pork
Ingredients: Dried bamboo shoots, pork, scallions, soy sauce, white pepper, cornstarch, salt, sugar, MSG, wine, oil chili sauce.
Instructions
1. Soak dried bamboo shoots in cold water for 30 minutes, then boil the water hot, take it off the fire, continue soaking until the dried bamboo shoots become soft. Cut into strips.
2. Cut the pork into 5cm long pork strips, marinate with soy sauce, white pepper, starch and wine.
3. Heat the pot, add oil, then add the pork strips and stir-fry until slightly charred, remove.
4. Use the remaining oil in the pot to stir-fry the bamboo shoots, add a little salt, sugar, oil chili sauce and stir-fry, then add a little water, marinate the bamboo shoots.
5. When the water is dry, add the pork strips and stir-fry a few times, sprinkle MSG and scallion segments.
Shrimp and Tofu
Instructions:
1. Cut the cleaned shrimp vertically in the middle, half-cut the Shanghai green (Shanghai spinach), leave the stems, wash the tofu and cut into strips.
2. Add salt, MSG, wine to the shrimp, mix well, then add a little water starch to mix well.
3. Pour water into the pot and boil, add the shrimp, blanch for a moment and remove.
4. Heat oil in a pot, heat to 60% hot, add tofu blocks, fry until golden brown, remove and drain oil.
5. Again, heat water in a pot, add Shanghai green, blanch for about 1 minute until cooked, remove.
6. Heat oil in a pot, add minced garlic, ginger slices and scallion whites to saute.
7. Pour in the cooked shrimp. Add a little wine and stir-fry.
8. Pour in the water, add oyster sauce, old soy sauce, salt, MSG, chicken powder, stir-fry, then pour in tofu blocks to stir-fry, cook for a moment, add water starch and stir-fry, pour in scallion leaves and stir-fry. Pour into a plate with Shanghai green and it's done.
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