13 Delicious Spicy and Fragrant Dishes, Drool-Worthy and Craving More
Red Braised Pork Belly▼
Ingredients: Pork; Ginger slices; Green onions; Star anise; Sichuan peppercorns; Clove; Cooking wine; Salt;
Instructions:
1Cut the pork into pieces, put it into a pot with an appropriate amount of water, bring to a boil, then simmer for about 2 minutes, take out the pork pieces and rinse them clean for later use. In a wok, put a small amount of oil, stir-fry flower pepper, star anise, clove and ginger slices with green onions.
2Add the pork pieces, stir-fry until the pork pieces have rendered their fat, then add water to cover the pork pieces, add cooking wine and cooking wine, bring to a boil over high heat and then reduce the heat to medium heat for about 1 hour (keep the pot in a rolling state). When the soup has reduced to about one-third of its original volume, add an appropriate amount of salt, then quickly dry-fry to thicken the sauce.
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Ingredients: Beef tripe 100g, duck blood 1 box, dried tofu appropriate amount, mung bean sprouts appropriate amount, fish balls appropriate amount, dried red hot peppers appropriate amount
Instructions:
1Cut the beef tripe into finger-thick strips.
2Cut the duck blood into large pieces, cut the dried tofu into wide strips.
3Soak dried kelp, mung bean sprouts, wash clean, boil in a pot with water, add dried red hot peppers, add fish balls, dried tofu, kelp, mung bean sprouts to cook.
4When the ingredients are cooked, stir-fry with fifteen minutes, add duck blood and beef tripe, cook until cooked, pour into a bowl.
5Stir-fry with hot oil, add Sichuan peppercorns to fry fragrant. Remove the Sichuan peppercorns, brush the fragrant oil on the Ma Xue Wang.
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Ingredients: 3 eggs; Leeks 1 bunch; Red bell pepper half; Salt;
Seasoning: Starch water 2-3 spoonfuls; Soy sauce; Cooking wine a few drops;
Instructions:
1Beat the eggs, add 2-3 spoonfuls of starch water, a few drops of cooking wine, and stir well to prepare for later use. Heat a wok, pour in oil, and then pour in the beaten eggs, stir-fry with a chopstick to form small egg pieces (if you like a bigger egg piece, add the beaten eggs into the pot and let it solidify before stirring). Fry the eggs until they are about 70% cooked, and then set aside.
2Wash the leeks and red bell pepper, cut the leeks into segments, and cut the red bell pepper into strips. Heat a wok, pour in oil, and then use a large fire to sauté the red bell pepper strips, then add leeks and stir-fry, season with an appropriate amount of salt, then add cooked egg pieces into the pot to stir-fry, add a little soy sauce to season, flip the wok to stir-fry a few times to set aside.
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Ingredients: Chicken gizzard 250g, adzuki bean 80g, red bell pepper 1, green bell pepper 1, garlic chives 10g, green onion 10g, chili peppers 2, garlic 4 cloves, ginger 5g, cooking wine 1 tablespoon, salt 1/2 teaspoon, chicken broth appropriate amount
Instructions:
1Cut the chicken gizzard into slices, adzuki bean, red bell pepper, green bell pepper, garlic chives, chili peppers, green onion, garlic cut into minced pieces, ginger cut into slices;
2Add cooking wine to the chicken gizzard, stir-fry for about 10 minutes.
3Heat a wok, pour in a small amount of oil, stir-fry the minced onion and garlic to burst fragrant, add the marinated chicken gizzard;
4Stir-fry until the chicken gizzard changes color, then add the adzuki beans; Stir-fry evenly, add garlic chives and chili peppers, stir-fry for 3 minutes;
5Add the red and green bell peppers, add salt and chicken broth, continue to stir-fry for about korral amount of time.
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Ingredients: Pork trotters 1 piece, small tomatoes 200g, green onion 2 stems, salt 3g, cooking wine 5g, old ginger 5g, oyster sauce 5g, cooking wine 10g, sugar 20g, cooking wine 20g;
Instructions:
1Prepare ingredients, cut the pork trotters into pieces, wash clean, put it into a pot, add water, bring to a boil, continue to maintain high heat for 5 minutes, so that the pig trotters' foam comes out, then remove and rinse with cold water, this can remove the pig trotters' stench and flavor. Put the prepared pig trotters into the pressure cooker, add salt, cooking wine, old ginger, cooking wine, oyster sauce, sugar, cooking wine.
2Cover the pot with a lid, cook over high heat until the steam starts to spray, then reduce the heat to medium heat for 10 minutes, then turn off the heat. Wait for the steam in the pressure cooker to dissipate, open the lid, and the residual heat in the pot will make the soup still bubble, be careful when handling. Rinse the tomato, cut it in half. Pour the cut tomatoes and tomato sauce into the pot, then put the pot on the stove, open the fire to thicken the sauce.
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Ingredients: Pig belly 50g, chili oil 1 tablespoon, green onion 5 stems, ginger 1 piece, green vegetable 2 pieces, Sichuan peppercorns 1/3 teaspoon, star anise 2, peanuts 1 tablespoon, cold sauce 1 tablespoon, white vinegar 1 tablespoon, green oil 1 teaspoonInstructions: 1. Wash the pig’s belly repeatedly with salt and flour mixture until no sticky liquid remains.
2. Boil the pig’s belly in water, after boiling, take it out and rinse it with cold water.
3. Put the pig’s belly, star anise, eight corners and a little Sichuan peppercorns into a pressure cooker, add two spoonfuls of salt, cook until the pig’s belly is cooked to your desired softness.
4. Take out the cooked pig’s belly and cut it into strips.
5. Put the pig’s belly, green vegetable, peanut fragments, green vegetable and minced pieces into a seasoning pot, add soy sauce, white sugar, salt, chicken broth, green oil, and mix evenly.
6. Just before serving, drizzle a teaspoon of green oil.
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Ingredients: Pig intestine 50g, vermicelli 50g, oil appropriate amount, salt appropriate amount, red pepper oil 1 tablespoon, tomato sauce appropriate amount, white vinegar 1 tablespoon, green vegetable appropriate amount
Instructions:
1Soak vermicelli until soft, put the cooked vermicelli into boiling water.
2Heat oil in a pot, pour in a spoonful of red pepper sauce to burst fragrant.
3Pour in an appropriate amount of tomato sauce, small fire stir-fry evenly, pour in the cooked pig intestine, stir-fry.
4Pour in boiling water, add appropriate amount of salt, then add the cooked vermicelli, cook over high heat.
5Add green vegetables and stir-fry evenly.
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Ingredients: Chicken wings 500g, red chili peppers 30g, garlic 10g, ginger 10g, edible salt 10g, soy sauce 10g, brown sugar 10g, sesame oil 10g, white vinegar 10g, chili oil 10g
Instructions:
1Chicken wings cut into pieces, rinse off with water, then add a little salt and set aside for 15 minutes.
2Heat oil in a wok, fry the chicken wings until they are golden brown, take them out and set aside.
3Heat oil in a wok, put in minced garlic, minced ginger, red chili peppers, stir-fry until fragrant.
4Put the fried chicken wings into the pot and stir-fry.
5Pour in soy sauce, add a little brown sugar, stir-fry.
6Drizzle in sesame oil and chili oil and stir-fry.
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