When eating, recommend a few dishes for your selection, try it out!
Ingredients: Beef tendon 300g, scallion, ginger, star anise, dried chili peppers, a few grains of Sichuan peppercorns, light soy sauce, cooking wine, vinegar, fragrant oil, salt, sugar;
Instructions
1. Wash the beef tendon, add scallion, ginger, star anise into a pressure cooker, steam for 40 minutes;
2. After cooling slightly, remove the beef tendon and cut it into small pieces;
3. Heat oil in a pot, add dried chili peppers and Sichuan peppercorns, heat over low heat until fragrant, add scallion and garlic slices;
4. Then pour in the cut beef tendon pieces and stir-fry;
5. Add light soy sauce, cooking wine, vinegar, a little sugar and salt, and stir-fry evenly to finish cooking and serve.
Ingredients: 1000g pork minced meat, 4g yellow soybean sauce, 10ml light soy sauce, 5ml aged soy sauce, 10ml cooking wine, 3g ginger powder, 3g five-spice powder, 10g white sugar, 2 roots of scallion, 50ml water, 30g cornstarch, a little salt, appropriate amount of oil.
Instructions
1. Chop the pork into minced meat or ground meat, add thirteen spices, ginger powder, white sugar, salt, light soy sauce, aged soy sauce, cooking wine, and mix well.
2. Crush and chop the scallion into segments, soak in 50ml water for 10 minutes, remove the scallion, pour the water into cornstarch to make a slurry.
3. Pour the cornstarch slurry into the meat mixture and mix well.
4. Heat oil in a pot to 5 layers hot, squeeze the meat mixture into the hot oil, stir-fry over medium heat until the meatballs turn a slightly darker color but not golden brown, take them out.
5. Re-fry: Heat oil to 60% hot, fry the meatballs again until golden yellow, take them out, drain the oil, re-fried meatballs have crispy outer shell, eat directly is very delicious.
Ingredients: 300g small cow tendons, 100g Two Jin Tiecao green pepper, 20g roasted sesame seeds, ginger and scallion, small chili rings, salt, MSG, cooking wine, fragrant oil, salad oil each appropriate amount
Instructions
1. Clean the small cow tendons, put them into a pot, add ginger, scallion, salt and cooking wine, cook until cooked, then take them out and cool them (this makes the beef slices cut into shape better), then cut them into slices.
2. Cut the Two Jin Tiecao green pepper (a little tenderer, the fresh fragrance is more intense, and the chili flavor is also milder) into rings, take half the chili rings and add a little salad oil to a pot, stir-fry fragrant.
3. Take the original broth from cooking the beef and put it into a bowl, add salt, MSG and fragrant oil, and make a salty and fresh sauce.
4. Put the beef slices into a mixing bowl, add the salty and fresh sauce and mix well, then add the stir-fried green pepper rings, fresh green pepper rings and a little small chili rings, sprinkle with roasted sesame seeds and mix well, plate and serve.
Ingredients: Lotus root, dried red chili peppers, Sichuan peppercorns, star anise, vinegar, soy sauce, white sugar, salt, roasted white sesame seeds;
Instructions
1. Peel and slice the lotus root into thick slices, add a little vinegar water to soak; cut dried red chili peppers into segments, prepare Sichuan peppercorns and star anise;
2. Heat oil in a pot, add ginger minced into the pot, add dried chili peppers, Sichuan peppercorns, star anise, stir-fry over low heat until fragrant; pour in the lotus root slices that have drained water and stir-fry, add vinegar, soy sauce, white sugar and salt to stir-fry;
3. When it's slightly dry, add a little water to stir-fry until the lotus root is cooked; add roasted white sesame seeds and mix well, then drizzle a little fragrant oil to finish cooking.
