Pepper Fish, Bean Curd with Sichuan Pepper, Crispy Pepper Wrapped with Meat
Ingredients:
Fresh River Carp 1 piece (about 750g), Long Sichuan Peppers 100g, Small Red Sichuan Peppers 20g, Doubanjiang 25g, Ginger Slices 5g, Ginger Paste 5g, Garlic 8g, Scallions 15g, Salt 2g, Flavoring Agent 1g, Chicken Extract 2g, Sugar 2g, Soy Sauce 3g, Vinegar 5g, Liquor 10g, Fresh Broth as needed.
Method:
- Gut and clean the live carp, make knife cuts on both sides of the fish, separate into two halves along the bone, keep the fish backs connected, add salt, liquor, ginger slices, and scallion segments for marinating;
- Cut long Sichuan peppers into pieces;
- Heat oil in a wok until 60% hot, fry the carp until cooked through, drain off excess oil and arrange on plates;
- Heat oil in the wok, sauté ginger paste, garlic, doubanjiang, long Sichuan peppers, and small red Sichuan peppers until fragrant, add fresh broth, flavoring agent, chicken extract, sugar, soy sauce, vinegar, liquor, and boil until fully absorbed, add scallion segments, pour onto the fish.
Review:
Bright red color, fresh and tender fish meat, sour and spicy.
Bean Curd with Sichuan Pepper
Ingredients:
Pickled Long Beans 100g, Creamy Beans 100g, Onion Seeds 50g, Sichuan Peppers 50g, Salt 2g, Flavoring Agent 1g, Chicken Extract 1g, Sugar 2g.
Method:
- Cook pickled long beans in boiling water for 3 minutes, drain and dry;
- Heat oil in a wok, sauté Sichuan peppers and onion seeds until fragrant, add pickled long beans, salt, flavoring agent, chicken extract, sugar, and stir-fry until evenly mixed, add creamy beans and stir-fry until uniform, set aside.
Review:
Crisp and tender, savory and delicious, a great accompaniment to wine.
Crispy Pepper Wrapped with Meat
Ingredients:
Green Peppers 200g, Pork Minced Meat 60g, Ginger Paste 15g, Garlic 10g, Scallions 10g, Fermented Chili Powder 30g, Salt 3g, Flavoring Agent 2g, Chicken Extract 1g, Sugar 2g, Oyster Sauce 5g, Pepper 1g, Crispy Fried Starch as needed, Fresh Broth 80g, Starch Slurry as needed.
Method:
- Mix pork minced meat with ginger paste and scallions, add salt, sugar, oyster sauce, chicken extract, pepper, and mix with egg yolk;
- Remove seeds from green peppers and stuff with meat, coat with crispy fried starch, fry in 60% hot oil until the outer shell is firm and golden brown and crispy, drain off excess oil and arrange on plates;
- Heat oil in the wok, sauté fermented chili powder and garlic, add fresh broth, sugar, flavoring agent, chicken extract, soy sauce, stir-fry until fully absorbed, thicken with starch slurry, shiny, set aside, sprinkle with scallions.
Review:
Bright color, crispy on the outside and tender on the inside, savory, sour and spicy.
Thin Mint Sauce with Shrimp Balls, Stone-Cooked Sour Soup Octopus, Stir-Fried Sichuan Pepper Eel
