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How can the practice of rotten beef be so noisy and tender?

1. Cut up all the ingredients; put the oil into the pan, add several sections of dried chili peppers, saute, remove and discard; add chopped onion, ginger and garlic; stir-fry the minced beef until discolored; push the beef to the edge of the pot, add a spoonful of bean paste, and then add the right amount of light soy sauce to stir well; add chopped kimchi and stir-fry for one or two minutes; add celery for one minute; finally add pepper and sugar to season.

2. Put oil in the pan, saute several sections of dried chili, remove and discard; add spring onion, ginger and garlic foam to stir-fry; add minced beef and stir-fry; push the beef to the side of the pot, add a spoonful of bean paste to stir-fry, then add light soy sauce to stir well; add chopped kimchi and stir-fry for a minute or two; then add diced celery and stir for about a minute; finally add pepper and sugar to stir-fry.

3. The practice of rotten beef is to chop up the beef bought first, and suggest that you chop it with a chopping board. It will stick together with a meat grinder. It is so broken that it doesn't feel like a grain. Chop kimchi like beef. Kimchi can be bought, or it can be soaked in your own home, preferably with chili peppers, carrots and cowpeas. Mince a small amount of ginger and garlic.

4. The home practice of rotten beef mainly includes the following steps: preparing materials: 500g beef, 1 piece of ginger, 3 cloves of garlic, 2 green onions, dried chili and pepper according to personal taste, 2 tablespoons of bean paste, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 small piece of rock sugar, right amount of salt, right amount of edible oil, right amount of coriander. Treatment of beef and fried ingredients: wash the beef and cut it into blocks about 2 cm square.

The most authentic steps of pickled pepper pig skin

Wash the pigskin first, boil it with boiling water to remove impurities, then boil it in clear water for 5-6 minutes, and add pepper and star anise when cooking according to your own taste. Remove the boiled pigskin, rinse with cold water and soak, cut into strips, put into a leaky basin to dry and set aside. Put the pigskin into a bowl and put a little sugar.

James water: blanch the sliced pig skin in boiling water and add some cooking wine to help remove the odor. The blanching time should not be too long, so as not to harden the pigskin, about 1-2 minutes. Blanch water and wash it with cold water, which can make the pigskin more crisp. Scrub: scald the pigskin several times with cold water, and then scrub the surface of the pigskin repeatedly with salt, which can further remove the smell and make the pigskin cleaner.

Practice: wash the pigskin, scrape off the residual dirt on the pigskin with a knife, pull out the pig hair with tweezers, and rinse it with clean water. Put water in the pot, put pig skin, green onions, ginger slices, add a little cooking wine, water boil after skimming foam, boil to gently wear with chopsticks can be penetrated. Remove the pig skin and put it in a basin, let it cool slightly, scrape off the fat pork left on the pig skin with a knife, and rinse it off with warm water.

The most authentic practice of pickled pepper pig skin is relatively simple. Prepare pigskin, pickled pepper, minced garlic, minced ginger, pepper, star anise and other ingredients and seasonings. Clean the pigskin, cook it and cut it into strips. Then, cool the oil in a hot pot, saute minced garlic and ginger, add pickled peppers and other spices and stir-fry, then add pigskin and stir well. Finally, add salt, sugar, vinegar and other seasonings, stir well and serve. The key to this practice lies in the handling and seasoning of pigskin.

Production method: add cold water to the pot, and then put in the cleaned pigskin. Boil for 2-3 minutes, remove and cool in cold water. Then take out a piece of pig skin and scrape the pig skin repeatedly with a knife to remove the excess grease from the pig skin. Be sure to clean it up, and pull out the remaining pig hair on the pig skin one by one. This process will have a very fishy taste, but you must bear it, the final product is very delicious.

First of all, to choose a good pig skin, preferably pig tendon, boiled to medium well, and then cut into small pieces. Then, prepare pickled peppers, minced garlic, minced ginger and other seasonings, cool oil in a hot pot, stir-fry seasonings evenly, add appropriate amount of salt, soju and other seasonings, add pigskin, stir-fry well, cook until tasted. The taste is crisp, spicy but not dry, fragrant but not greasy, very appetizing.

Sautéed Bullfrog with Pickled Peppers's authentic practice

1. Practice: the bullfrog is slaughtered, peeled, visceral and washed, chopped into pieces, pickled with salt, pepper, dried bean powder and cooking wine, soaked in red pepper, pedicled, seeded and cut into sections, scallions washed and cut into sections, soaked ginger and cut into minced ginger.

2.-appropriate amount of oil step: rinse the bullfrog leg meat with clean water, then cut it into large pieces with a knife. Cut pickled peppers and dried chili peppers into small pieces, cut ginger and garlic into small pieces and set aside. Cool the oil in a hot pan and stir-fry the minced ginger and garlic. Add pickled peppers and dried chili peppers and stir-fry to taste. Stir-fry the cut bullfrog meat in a pan until it changes color. Add the right amount of cooking wine and stir well.

3. The bullfrog is slaughtered, peeled, visceral and washed, chopped into pieces and seasoned with salt, pepper, dried bean powder and cooking wine. Soak chili peppers, remove pedicels, seeds and cut into sections, green onions wash and cut into sections, soak ginger and cut into ginger rice! Heat the oil in the wok until it is 70% hot. Remove the bullfrog from the pan.

The practice of fried beef with chili peppers

1. Beef processing: cut the beef into thin slices, add appropriate amount of light soy sauce, soy sauce, cooking wine, sugar, salt and starch, stir well and marinate for 20 minutes to make the beef taste. Soak chili peppers: cut soaked chili peppers into small pieces and slice garlic and ginger and set aside. Hot pot cold oil: pour an appropriate amount of cooking oil into the pan, when the oil is warm to 70% hot, put in the pickled beef slices, stir-fry quickly until discolored, quickly serve out the beef after discoloration.

2, sour chili fried meat preparation ingredients: garlic chili, beef, chives and other ingredients; beef washed, sliced, salt, oil, chicken powder, soy sauce mixed for 5 minutes; sour chili, wash and chopped; PS: when cutting chili seeds, remember to go to the chili seeds, so that the hot pot is not spicy, pour oil, stir-fry beef; beef yellowish, stir-fry the fat, add chopped sour chili; add soy sauce, stir-fry; add salt.

3. Heat the oil in the wok over high heat and add sliced garlic and pepper when the oil temperature is 90% hot (there is obvious oil fume in the pan). After the sliced garlic turns yellow, remove and discard the same pepper. In the original wok, add fresh Chaotian pepper, Sichuan pickled pepper, Sichuan pickled ginger and Pickles, Sichuan Style over medium heat, stir for about 2 minutes, remove and set aside (it is recommended to use a spatula that can drain oil).