Food Recommendations: Spicy Hot Pot with Seafood, Beer-Infused Sunfish, and Cold Mixed Chicken Claw Recipe
Ingredients: 800g assorted vegetables, 50g pork belly, 50g shrimp, 50g squid, 50g sausage, 50g crab sticks, oil, salt, Sichuan doubanjiang (fermented broad bean paste), red chili, dried chili, Sichuan peppercorns, sesame seeds, peanuts, green onions, ginger, sugar, cumin, cilantro, chili oil to taste.
1Wood ear mushrooms and tofu brain were soaked in water beforehand, wood ear mushrooms washed clean and sliced into small pieces, tofu brain cut into small segments.
2Other assorted vegetables were washed clean, peeled if necessary, then cut into chunks or slices.
3Prepare various meats, then pork belly cut into slices, green onion and ginger sliced, and cut into strands for later use, sausage cut into slices, crab sticks cut into segments.
4Prepare various seasonings, red chili and dried chili chopped, doubanjiang ground into pieces.
5Boil a pot of water, add a small spoonful of salt, separately put various vegetables into the pot to blanch, take out and dry with paper towels, also blanch shrimp and squid.
6Put two spoonfuls of oil (about the same as usual frying oil) in the pot, heat the oil, then add the ground doubanjiang and stir-fry until red oil comes out.
7Add red chili and dried chili (adjust the amount according to your preference), add pork belly and stir-fry until cooked.
8Add green onion, ginger, garlic, onion, bell pepper slices stir-fry.
9Add crab sticks, sausage and blanched squid and shrimp stir-fry.
10Finally, add the blanched assorted vegetables.
11Add half a small spoonful of salt, 1 small spoonful of sugar, 1 small spoonful of chili oil and a little Sichuan peppercorns according to personal taste.
12Finally, sprinkle roasted peanuts and white sesame seeds on top.
13Sprinkle cumin and cilantro to finish.
Ingredients: 3 Sunfish, half a jar of beer, 50g ginger slices, half a bunch of green onions, 2 chili peppers, 3g garlic minced, 2g salt, 15g soy sauce, 10g oyster sauce, cilantro to taste.
1Prepare the ingredients, sunfish first scale and gut, green onion sliced thinly, ginger sliced minced, chili peppers cut into segments.
2Beer, salt, soy sauce, oyster sauce mixed evenly, used to later pour into the pot for braising.
3Heat the pot, pour in a sufficient amount of oil, prevent sticking, put the sunfish out of water into the pot, preferably use a non-stick pot, so it won't stick to the bottom.
4Fry both sides until golden brown, add ginger slices, green onion and chili peppers, minced garlic, small fire to slowly simmer until fragrant.
5Pour in braising sauce to boil, then turn small fire and simmer for about 8 minutes to thicken and finish braising.
'Ingredients: 25 chicken feet, soy sauce, vinegar, oil (peanut oil), oyster sauce,, sesame oil, green onion, ginger, minced garlic, cilantro, chili.'
1Chicken feet washed clean, use coarse salt to marinate. Wash off coarse salt before cooking.
2Boil water, put in chicken feet, blanch and wash off coarse salt.
3Boil water, put in chicken feet, add a little and ginger slices, simmer over medium heat for 10-15 minutes. You can easily poke with a fork.
4Use cold water to wash 1-2 times after cooking, then soak in cold water or ice water for 15-30 minutes.
5Soaked chicken feet put into a container, add green onion, ginger, garlic, cilantro, chili, oyster sauce, vinegar, soy sauce, sesame oil and stir-fry.
6Cover with food grade film and put into refrigerator for 3 hours or more (can take out to stir-fry a few times in the middle for better flavor).
