The practice of seeking sauerkraut fish and hairy blood should be formal

Sichuan cuisine raw materials: 75 grams of luncheon meat, hairy tripe, tripe, pig blood, large intestine, bean sprouts, spicy vermicelli, Sichuan cuisine ingredients:

Appropriate amount of hot pot ingredients, bay leaves, bell peppers, fresh soup, cooking wine, monosodium glutamate, salt, chicken powder, chili oil, ginger, minced chives, and peanut oil.

Production method: 1. Slice luncheon meat and pig blood separately, cut tripe, hairy tripe and large intestine into small pieces, and blanch bean sprouts and vermicelli.

2. Heat the pot with oil, fry the hot pot ingredients, green onion and ginger to make the fragrance, cook in the cooking wine, add fresh soup to taste, put in the raw materials and simmer slightly, pour into the pot, and remove the chives.

3. Pour chili oil into the pot, add bay leaves and bell pepper to heat, and pour on the raw materials.

Food characteristics: spicy taste, unique flavor.

Preparation of sauerkraut fish 1

Features: Fresh and refreshing, appetizing and spleen-invigorating, sobering and refreshing, delicious soup.

Ingredients: Ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut. Excipients 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 Sichuan peppercorns, 3 grams of ginger slices, 7 grams of garlic cloves.

Method: 1. Wash the carp to scale, gills, abdomen, and internal organs, remove two fish flesh with a knife, split the fish head, and make the money bone into pieces. Wash the pickled cabbage and cut it into sections.

2. Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, and garlic cloves to fry the fragrance, pour in the pickled green cabbage and stir-fry to bring out the flavor, add soup to boil, add fish heads and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and Hu Xiangtong noodles for later use.

3. Cut the fish oblique blade into a centimeter of knife fish fillet, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well, so that the fish fillet is evenly coated with a layer of egg pulp.

4. After boiling the soup in the pot to bring out the flavor, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced peppers until flavorful, then pour them into a soup pot and cook for 1 to 2 minutes. Wait until the fish pieces are raw until cooked, add monosodium glutamate, and pour them into the soup pot.

The recipe for sauerkraut fish is three:

Ingredients: 1000 grams of grass carp and 250 grams of pickled vegetables.

Salad oil 150 grams Ginger slices 25 grams.

10 grams of ginger and 10 grams of garlic.

10 grams of chopped green onions 50 grams of green onions.

4 grams of refined salt and 20 grams of cooking wine.

2 grams of monosodium glutamate and 2 grams of pepper.

50g dried fine bean flour 2 eggs.

Method: 1. Cut and wash the fish, split the head, break the fish into pieces, and change the fish oblique knife into pieces. Sauerkraut cut into thin slices. Mix the eggs with the dried fine bean flour to make egg white bean flour.

2. After the fish fillets are salted, ginger, green onions, and cooking wine, mix well with egg white bean flour.

3. Bring the water in the wok to a boil, and burn the fish head and fish bones until they are broken.

4. Cook the oil in the wok until it is ripe, then put in the fish fillets and slide them until they are broken. Leave a little oil in the pot, fry the sauerkraut until fragrant, add the soup, put in the cooking wine, salt, monosodium glutamate, pepper to boil out the flavor, and boil the fish head and fish bones into the flavor and scoop up the bowl; Then add the fish fillet and cook for a while, pour the fish soup into a basin, sprinkle with ginger, garlic and chopped green onion.

5. Boil a little oil in the wok until it is ripe, and pour it evenly on the ginger, garlic and green onions.

That look at the personal appetite and views of Ming Yuqiao! I like to go back to the pot meat to excite the key, dismantle the saliva chicken, Mao Xuewang, fish-flavored shredded pork, mapo tofu, back to the pot meat....Husband and wife lung slices, saliva chicken, garlic white meat, mapo tofu, fish-flavored shredded pork, back to the pot meat,

Ingredients for sauerkraut Xuewang soup: Ingredients: 500 grams of pig blood Auxiliary materials: 200 grams of sour cabbage.

Seasoning: 5 grams of salt, 1 gram of monosodium glutamate, 1 gram of pepper.

The characteristics of sauerkraut blood soup: salty, fresh and delicious, appetizing.

Teach you how to make sauerkraut Xuewang soup and how to make sauerkraut Xuewang soup to be delicious 1Sauerkraut cut into thin slices.

2.Wash the blood and cut it into pieces 4 cm long, 3 cm wide and 1 cm thick;

3.Place the wok on the fire, pour in the stock and bring to a boil;

4.Add sauerkraut and Xuewang, add refined salt and pepper, cook for 5 minutes, and add monosodium glutamate.

The key to making sauerkraut Xuewang soup: This product needs about 1000 grams of broth.

Tip - Food Restraint:

Pig blood: Pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

Sauerkraut cabbage: Sauerkraut should not be eaten with persimmons, which can cause gastrolithiasis.

Put oil in the pot, fry the sauerkraut for a while, then add water to boil, you can put the blood in and cook it together, and put the seasoning on it when it is cooked.

Ingredients: grass carp Ingredients: a pack of sauerkraut, a cucumber, cabbage, capers, ginger, green onions, sesame, first cut the fish in half, deflect the fish meat, put some chicken essence, egg white, cornstarch, drown it, cut a small section of the fish, cut the sauerkraut into small points, cut the cucumber and cabbage, cut the capers, and then heat the pot, put some oil, put in the ginger, sauerkraut flat until the fragrance comes out, put in the capers, the horns are flattened, and then put in boiling water, boil, put in the cabbage, after boiling, put in the yellow gourd, put in the flavor, chicken essence, monosodium glutamate, vinegar boil, and scoop it up, he scooped it up, and put it in the fish Gu to boil After boiling for a while, after putting in the fish fillets and boiling them, put in the chopped green onions, sesame seeds, pour the oil on top, pour the hot oil on the top, the main ingredient pork belly, ingredients: bean tie sauce, ginger, garlic, garlic, cut the pork belly into slices, put him into the hot oil, and then put the ginger and garlic into the pot, flatten it in the bean tie sauce, put it in the pork belly, fry it in the garlic section, put some monosodium glutamate, chicken essence, soy sauce, a little sugar, a little salt, and put it out of the pot after putting in the starch.

Ingredient breakdown.

Pig's blood to taste. Appropriate amount of green garlic sprouts.

Millet red pepper to taste.

Pixian bean paste to taste.

Ginger to taste, starch to taste.

Salt to taste, sugar to taste.

Soy sauce to taste. Vinegar to taste, chicken essence to taste.

Hot and sour taste. The stewing process takes twenty minutes.

Normal difficulty. Hot and sour hair blood Wang practice steps.

1. Put the pig's blood in a pot of cold water and boil, take it out and cut it into cubes, soak it in salted water for a while, and take it out to dry. (I'm sorry, there was a little problem with the phone, and I accidentally deleted the next steps.) ）

2 green garlic sprouts, ginger, chili finely chopped. (I'm sorry, dear, but I accidentally deleted the cut step.) 3. Heat the oil in a hot pan, put the Pixian bean paste and fry until fragrant, and add the ginger foam to fry until fragrant.

4. Put in the water. 5. Put the pig's blood to boil, and cook for another 15 minutes (the more the pig's blood is cooked, the more tender it is, a bit like tofu), adjust a bowl of juice at this time, put starch, salt, sugar, chicken essence, vinegar, soy sauce and water and mix well for later use. (I'm sorry, but I accidentally deleted this juice mixing step.) ）

6Put in the juice in a bowl and stir-fry quickly until thick.

7Put the chopped green garlic sprouts and stir-fry them with the red pepper.

Bring all the ingredients to a boil, stir-fry the ingredients in the bean paste, add water and simmer.