<h1 class="pgc-h-arrow-right" > tianma mountain chicken hot pot</h1>
Ingredients:
Peeled fresh gastropods 100 grams, fresh He Shou Wu 50 grams, fresh ginseng slices 25 grams, a pheasant,
Accessories:
500 grams of fresh shiitake mushrooms, 16 cooked quail eggs, 250 grams of spinach and potatoes, 150 grams of water noodles,
seasoning:
Minced leeks, salt, chicken essence, salad oil, sesame oil, ginger slices, peppercorns, white green onion, cooking wine, broth to taste.
method:
1, the pheasant blanched to remove the hair, claws, mouth, dissect the abdomen to remove the internal organs, wash, chop into pieces; tianma, He Shou wu wash and cut into thin slices.
2: Put the pot on the fire, add salad oil to heat, add ginger slices, white segments of green onion, peppercorn powder, pheasant nuggets, add broth, gastrodia slices, He Shou Wu slices, ginseng slices to boil, beat off the foam, burn until nine mature, add refined salt, cooking wine and set aside.
3, potato peeling, sliced, rinsed with water and plated for use; shiitake mushrooms to remove the stems, tear into strips to plate; spinach to remove roots and old yellow leaves, wash and straighten well, plate; water vermicelli strips washed and cut into sections, plated; cooked crane quail eggs peeled, plated and set aside.
4, the leek minced, sesame oil, salt, chicken essence, salad oil mix well, make a seasoning plate, a plate per person, and then pour the stewed ingredients into the hot pot, light the fire and boil, blanch or dip.
<h1 class="pgc-h-arrow-right" > walnut fish</h1>
Peeled fresh gastrodia 100 g, fresh carp
Walnut kernels 30 g, Sichuan root 10 g, Poria 10 g
5 grams of soy sauce, 10 grams of cooking wine, 5 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of sugar, 2 grams of pepper, 10 grams of sesame oil, 10 grams of green onion and ginger, 10 grams of water bean powder.
1, the carp to scale, gills and offal, wash, put into the plate; the Sichuan root, poria into pieces, with the second time to soak the rice water, and then put the gastrodia into the rice water soaked in Sichuan root, poria and other soaked for about 4 hours, drain the water slices (silk) and set aside.
2: Put the gastrodia slices (silk) and walnut kernels into the fish head and belly, put the fish in the pot, add the green onion and ginger, add the appropriate amount of water, and steam for about 30 minutes.
3: After steaming the fish, pick off the green onion and ginger, and boil the water bean flour, clear soup, sugar, salt, monosodium glutamate, pepper and sesame oil, and pour it on the fish.
<h1 class="pgc-h-arrow-right" > Cordyceps fishing for golden turtles</h1>
1 small money turtle and 2 Cordyceps spp.
1 black-boned chicken, 3 grams of American ginseng, 5 grams of astragalus, 2 grams of goji berries.
Premium clear broth 150 g
Method:
1, a small money turtle after slaughtering a shell to remove carapace, old skin, and then water to remove blood stains, black bone chicken slaughter after slaughtering;
2. Choose two pieces of boneless ginseng, astragalus, goji berries, small money turtle, Tibetan cordyceps, high-grade clear soup into the stew and steam for five hours until the shell of the turtle is soft and edible.
Features: the soup is delicious and delicious, the turtle shell is sticky and soft, and the yang is replenished and concentrated.
Tip: After the slaughter of the little money turtle, there is no hot shell to remove the nail pieces, old skin, and then the water to remove the blood stain, and the black bone chicken does not go to the blood after the slaughter.