Recipe/The hottest teppanyaki dish today

Raw materials for braised wild duck in teppanyaki oil: 1 ecological wild duck (net weight 750 grams), fresh chestnut meat 300 grams, shredded green onion 6 grams, red pepper shredded 2 grams. Seasoning: Marinade (10 grams each of shallots and ginger slices, 5 grams of salt, 15 grams of cooking wine), spices (2 star anise, 10 pieces of fragrant leaves, 15 grams of cloves, 5 grams of mountain chestnut), 250 grams of chicken fat and green onion oil, sauce (20 grams of hoisin sauce, 15 grams of rib sauce and Zhuhou sauce, 5 grams of thirteen spices), small ingredients (25 grams of dried chili peppers, 5 grams of peppercorns, 10 grams of green onion and ginger slices), 300 grams of broth, 3 grams of salt. Preparation: The wild duck is cleaned, rinsed off the blood, chopped into chunks weighing about 30 g, added to the marinade and marinated for 30 minutes. Wash the chestnut meat, put it in a pot, pour in the broth and salt and simmer until flavorful. Put onion oil and chicken fat in the pot, when it is 40% hot, add duck pieces, stir-fry the meat on medium-low heat until the meat is discolored, add small ingredients and spices, continue to fry for 1 minute, add sauce, 300 grams of water, bring to a boil over high heat, change the heat to simmer until the meat is ripe. When ordering, put the wild duck in the pot, add the chestnut meat, stir-fry evenly, and put it into the iron plate that is heated in advance. Iron plate Hakka tofu production method: 1. Change the old tofu 300 grams into 4×2 cm clip blades; beat 2 eggs well, fry them into the egg skin; pork belly stuffing 100 grams plus celery, carrot minced, sandwich ham 30 grams each, mix in salt 3 grams, monosodium glutamate, pepper 2 grams each stir well, make filling, add the filling to the knife tofu slices. 2. Roll the sandwiched meat stuffed tofu in turn with the egg skin, and stick it with 10 grams of corn starch at the interface. 3. Heat 500 grams of salad oil (about 80 grams) into the pot and heat it to 60%, fry the rolled tofu until golden brown, drain the oil, and put it into an iron plate with 30 grams of shallot rings at the bottom. 4. Leave 25 grams of oil at the bottom of the pot, add 3 grams of minced green onion, ginger slices, and minced garlic to fry out the aroma, add 15 grams of hot sauce, 8 grams of cooking wine, add 300 grams of clear soup to taste, and use 6 grams of wet starch before coming out of the pot, and drizzle on the tofu. Main ingredients of teppanyaki collagen beef raw materials: 150 grams of processed beef face meat with skin, 100 grams of enoki mushrooms, 2 grams of garlic leaves and red pepper rings. Seasoning: 100 g of marinade for processing beef face, 6 g of salad oil, 5 g of wet starch. Production step 1. The stone plate is placed on the pot stove and heated, drizzled with salad oil, and the washed enoki mushrooms are placed in the stone plate; 2. The marinade and beef face meat of the processed beef face meat are put into the pot, and after heating, the wet starch is drizzled, and the pot is loaded into the stone plate with the enoki mushroom, sprinkled with garlic leaves and red pepper rings. Processing method of beef face meat 1.Wash 1400 grams of beef face meat with skin, put it into a cold water pot, add 20 grams of green onion, ginger slices, 30 grams of cooking wine, boil over high heat, change the heat to skim off the foam, fish out and wash, cut into large pieces; 2. Put 50 grams of salad oil in the pot, when it is 50% hot, put in the shallot segments, ginger pieces each 35 grams of stir-frying, and then add spices (star anise 4.5 grams, cinnamon 3.6 grams, 1 gram of fragrant leaves, 2 grams of peppercorns), 80 grams of flavored whole watercress sauce, continue to stir-fry, pour 2 kg of water and boil, Add the seasonings (6 grams each of salt and fish essence, 50 grams of Fortuna oyster sauce, 4 grams of white sugar, 33 grams of concentrated chicken broth, 15 grams of straw mushroom soy sauce), bring the beef face meat to a boil, reduce the heat to brine until the beef face meat is soft and rotten, turn off the heat, soak until the marinade becomes cold, fish out the beef face meat, cut into 5×5×1 cm slices, and filter the soup. Tin foil plate fresh cinnamon fish raw materials: 1 live cinnamon fish (about 750 grams), 25 grams of coriander, 1 sheet of tin foil about 20 cm square. Seasoning: 250 grams of salad oil, 15 grams of sesame oil and soy sauce, 30 grams of spicy girl sauce, 5 grams of chicken essence, 5 grams of sugar, 15 grams of tomato paste, 4 grams of dried pepper powder, 10 grams of green onion and ginger, 15 grams of cooking wine, 20 grams of wet starch. Preparation method: 1, cinnamon fish to scale, gills, offal, from the back knife to remove the spine, two pieces of meat and tail connected, into the plate add salt, monosodium glutamate, sugar, dried pepper powder, beaten onion, ginger, cooking wine, soy sauce marinated for about 15 minutes, parsley wash and set aside. 2: Put the marinated fish into 60% hot oil and fry slowly over low heat until both sides are hard, add the spicy girl sauce, tomato sauce, cooking wine, chicken essence and cook for 5 minutes to taste, pour thin mustard and pour on tin foil, drizzle sesame oil and put on parsley. 3: Wrap the tin foil into a square, put the mouth down on the iron plate and heat it on a low heat, and wait for the tin foil to bulge and serve. Teppanyaki bacon stewed eel ingredients: Sichuan bacon 75 grams, wild yellow eel 300 grams, onion 100 grams, beijing onion 100 grams, garlic 50 grams, Hangzhou pepper, red pepper ring 25 grams. Seasoning: 7 grams of Lee Kum Kee seafood sauce, 3 grams of Haitian old soy sauce, 3 grams of Donggu yipin fresh, 2 grams of sugar, 3 grams of chicken essence, 2 grams of oyster sauce, 15 grams of rice wine, 0.5 grams of pepper powder, 5 grams of sesame oil. Preparation: 1, bacon cut into slices, wild yellow eel washed and cut into sections, washed with cold water under the pot blanched water; onion cut into silk and sautéed in a bowl; beijing shallots, garlic until golden brown and set aside. 2: Put the oil under the pot, add the bacon slices and sauté until the crepe, blanch the water of the yellow eel, fried onion, fried garlic and stir-fry, cook into shaojiu, Lee Kum Kee seafood sauce, Haitian soy sauce, Donggu Yipin fresh, sugar, oyster sauce, broth and cover and simmer for 15 minutes to collect the juice, sprinkle pepper, drizzle with sesame oil, put onion shreds on a hot iron plate, and then put the roasted bacon eel, drizzle with oil and red pepper rings.