Oxtail stewed with garlic

Raw material:

Chop the oxtail for a pound.

Preparation:

Garlic, dried chili, a few slices of ginger, sylphic, star anise, cinnamon, grass fruit, Sichuan pepper, dark soy sauce, oyster sauce, chili sauce, salt and chicken essence, half a bowl of rice wine.

Make:

1、牛尾先焯水之後，加沒過牛尾的水，加上大料用高壓鍋壓四十分鐘。建議還是用高壓鍋，這個東西跟牛蹄筋有得拼，比牛腩還難煮爛，煮短了容易塞牙。壓好的湯就是現成的高湯，可以留一半放在其它需要高湯的菜裡面，這個菜不需要太多湯汁；

2. Put a little oil in the pot, stir-fry the pressed oxtail, and then put it out for later use;

3. Put a little bottom oil in the pot, and fry the garlic cloves, dried chili peppers and ginger slices together over low heat, pay attention to the fire not too much, otherwise it will be easy to paste~~ Use the whole garlic because the garlic itself is easy to fry or cook softly, and this dish wants to cook the garlic cloves for a long time to improve the taste, so just put the whole one;

4. Probably after the garlic cloves are a little browned and the fragrance of the whole condiment comes out, put the oxtail in, and then pour some oxtail soup, some rice wine or high liquor, and the amount of the whole liquid is just over the oxtail;

5. Add chili sauce, a little oyster sauce and dark soy sauce, salt and a little chicken essence, simmer together over medium-low heat to taste, and finally sprinkle the green onion section to get out of the pot.

Innovative flavor snake

Peculiarity:

Spicy, salty and fresh, bright in color.

Raw material:

Breeding flower snake 1 kg.

Preparation:

50 grams of monosodium glutamate, 0 grams of chicken essence, 0 grams of steamed fish soy sauce, 0 grams of cooking wine, 0 grams of red oil, 0 grams of five-spice powder, 0 grams of spicy rice of Ah Xiangpo, 0 kg of high soup, 0 grams of sesame oil, 0 grams of bell pepper, 0 grams of ginger slices, 0 grams of garlic seeds, 0 grams of minced coriander, 0 grams of self-made spicy sauce.

Make:

6. The big flower snake is cut into 0 cm long segments for later use.

2. Put red oil in the pot, add ginger slices when it is hot, add the flower snake section and stir-fry, cook cooking wine, add spicy sauce, pour in the broth, bring to a boil over high heat, pour it into a pressure cooker and press it over low heat for eight minutes.

3. Pour the pressed snake into the pot, add chicken essence, monosodium glutamate, Lee Kum Kee steamed fish soy sauce, garlic seeds, five-spice powder, Ah Xiangpo spicy fresh, and beauty pepper segments and stir-fry, reduce the juice, pour sesame oil out of the pot and garnish with coriander.

Note: Homemade spicy sauce: Ingredients: 5 bottles of Ah Xiangpo beef sauce, 0 bottles of hot girl chili sauce (spicy), 0 grams of Lee Kum Kee spicy sauce, 0 bottles of Yongfeng hot sauce, 0 bottles of Huayue Lao Gan Ma, and 0 bottles of top peanut butter. Method: Put 0 kg of salad oil in the pot, add the above sauces, and stir-fry over low heat for 0 minutes.

Rolling round potatoes

Choose coin-sized potatoes into the dish, after two steps of high pressure and frying, then add peanuts and other small ingredients to season and fry until fragrant, the inner flour is glutinous, the outside is crispy and fragrant, exquisite and lovely.

Batch prefabrication:

1、小土豆5000克洗凈去皮，放入高壓鍋中，添清水浸沒原料，加適量鹽，上汽後壓3分鐘，關火開蓋，撈出瀝干，無需拍粉，下入六成熱油炸至表面淺黃，瀝油備用。

30. 0 grams of light soy sauce, 0 grams of balsamic vinegar, 0 grams of garlic water, 0 grams of sesame oil, 0 grams of Sichuan pepper noodles, 0 grams of thirteen spices, 0 grams of sugar, and 0 grams of chicken flour are made into a sauce.

Cooking process:

200. Take 0 grams of small potatoes and fry them in hot oil until golden brown, at this time a layer of hard shell forms on the surface of the potatoes, remove and drain for later use.

2、鍋入底油燒至五成熱，下蒜末10克煸香，倒入小土豆以及油酥花生50克，烹味汁25克，撒刀口辣椒碎20克、香蔥碎15克、鹽5克翻勻，起鍋裝入墊有生菜的碗中即可。

Proofread by Huang Hao