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How to Make Dry Pot Shrimp
The dry pot is a cooking method that, compared to hot pots and soup pots, has less broth, is stir-fried, and has a strong flavor. It originated in the Sichuan-Chongqing region and is one of the classics of Sichuan cuisine. Among them, famous dishes like dry pot duck feet and dry pot rabbit are highly ordered in many dry pot restaurants. However, today we will introduce another type of dry pot dish: how to make dry pot shrimp.How to Make Spicy Dry Pot ShrimpIngredients PreparationShrimp, potatoes, 1 large scallion, 1 green pepper, spicy sauce, dried chili peppers, ginger and garlic, and an appropriate amount of Sichuan peppercorns.Steps1. Chop the scallions and celery into segments, cut the dried chili peppers into pieces, and mince the ginger and garlic.2. Remove the intestinal vein from the shrimp, wash them, and marinate them with salt, soy sauce, and cooking wine for a while.3. Fry the cooked potatoes in oil until they resemble French fries.4. Fry the shrimp in oil and then remove them.5. Stir-fry all the vegetables except the potatoes in a pan and then remove them.6. Heat up more oil in a pan, turn to low heat, add three tablespoons of chili sauce… -
Pigeon Soup Recipes Collection
In China, there is a tradition of making nourishing soups for health benefits. In this comprehensive guide to soup recipes, we have already covered soups made from ingredients like pork ribs, pig's trotters, chicken, and duck. Today, we continue with the section on pigeon soup recipes.Pigeon Soup Recipe: Matsutake and Sea Cucumber Pigeon SoupIngredients:1 pigeon, 10 slices of matsutake mushrooms, 3 rehydrated sea cucumbers, 3 ounces of loin meat, 4 dried figs, 5 slices of ginger, 2 tablespoons of rice wine, and salt to taste.Instructions:1. Rinse the matsutake mushrooms under running water and soak them in cold water until soft; set aside. 2. Clean the pigeon and the loin meat and blanch them to remove any impurities. 3. Cut the pigeon and loin meat into large pieces, rinse them under warm water, and place them in a clay pot. 4. Add the water used to soak the matsutake mushrooms along with the mushrooms themselves, dried figs, rice wine, and ginger slices. Pour enough hot water over the ingredients so that it covers them by about 1 inch. 5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for two hours. Add the… -
How to Cook Shellfish
Shellfish is a broad category, encompassing many different types. Commonly consumed varieties include clams, scallops, and razor clams. The delicious taste of shellfish has been widely recognized, and various cooking methods can bring out different flavors. For a change from the usual chicken, duck, and meat dishes, let's explore the world of shellfish. Spicy Stir-Fried Shellfish Recipe Ingredients: 400 grams clams, a small amount of onion, green and red peppers as needed, sesame oil, a small amount of roasted sesame seeds, chili oil, scallions, ginger, garlic, cornstarch, cooking wine, white pepper powder, chili powder, soy sauce, broth. Instructions: 1. Rinse the clams and place them in water with a little salt to soak and purge sand. 2. Cut the green and red peppers into rings, chop the onion finely, mince the ginger and garlic, and cut the scallions into flowers. 3. Bring a pot of water to a boil, add the clams, and cook until they open, then remove them. 4. In a small bowl, mix sesame oil, a little water with cornstarch, white pepper powder, soy sauce, broth, and chili powder to make a seasoning sauce. 5. In another pan, pour in some chili oil, then add the chilies,…- 15
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Fen Geba
Geba is a dish that has been popular for over a hundred years in Fucheng County, Hebei Province. NameFen Geba CategorySpecialty Cuisine OriginHebei Province - Hengshui City - Fucheng County Geba is a dish that has been popular for over a hundred years in Fucheng County, Hebei Province. In ancient times, people could not afford chicken, duck, fish, or meat, so they ground mung beans, which they produced themselves, into flour, added an appropriate amount of water, and cooked it on an iron pan over a fire. It has since become a delicacy on the family dining tables in Fucheng and surrounding counties and cities.When guests visit, or during festive occasions, Fen Geba is always served as a specialty dish. It is also a must-bring gift when visiting friends and relatives. People working away from home never forget to bring some back when they return.Eating Fen Geba regularly benefits health in many ways. Mung beans contain: 22.1g protein, 0.8g fat, 50g carbohydrates, vitamin B1, B2, carotene, folic acid, minerals such as calcium, phosphorus, iron, etc., per 100g, with a calorific value of 332 kcal. Its pharmacological effects include: antibacterial, lipid-lowering, cholesterol-lowering, anti-tumor, antiallergic, liver and kidney protection, beautifying the complexion,… -
Shangsi Preserved Duck
Shangsi preserved duck is a traditional delicacy in Shangsi County, renowned for its unique texture and flavor. The Shangsi preserved duck is made from locally farmed ducks, processed through curing, air-drying, and roasting techniques, resulting in a preserved duck with exquisite taste, tender meat, and rich flavor. NameShangsi Preserved Duck CategorySpecialty Cuisine OriginGuangxi Zhuang Autonomous Region - Fangchenggang City - Shangsi County Shangsi preserved duck is a traditional delicacy in Shangsi County, famous for its unique texture and flavor. Shangsi preserved duck is made from locally farmed ducks, processed through curing, air-drying, and roasting techniques, resulting in a preserved duck with exquisite taste, tender meat, and rich flavor.A portion of the people in Shangsi County start busily making preserved meats, including preserved duck, beef, pork, and pig intestines. The ducks selected for preserved duck are "local ducks" raised by farmers in paddy fields, rivers, and ponds in the county. The ducks used do not need to be too large, around 2.5 kilograms being quite suitable. After air-drying, the skin of the preserved duck turns white-yellow and the inner duck meat turns brown-yellow. When making preserved duck, people in Shangsi only use salt and fennel powder, no other condiments, allowing it…
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