The soup is double crispy
【Dish name】
【Cuisine】
Lu cuisine
【Features】
The texture is crisp and tender, the soup is light and the taste is mellow.
【Raw Materials】
Pork belly 150 grams, chicken 100 grams. 15 grams of shallots and peppers, 15 grams of rice wine, minced coriander, 10 grams of soy sauce, 3 grams of refined salt, 1 gram of monosodium glutamate.
【Production process】
Cut the belly and chicken with a knife, peel off the outer skin, wash in clean water, remove the tendons inside, and carve a cross flower knife (2/3 of the thickness of the belly) on the outside, wash it with water and put it in another bowl for later. Put water in the soup pot, put it on the high heat until it is 80% hot, put the chicken gizzard first, then put the belly powder, immediately fish it out and put it into the soup bowl, add green onion pepper, shao wine and mix well, sprinkle with chopped coriander and pepper. Heat the broth, soy sauce, salt, pepper and rice wine in a wok and bring to a boil over the heat; beat off the foam, add MSG to the soup bowl, quickly serve, and push the main ingredient into the soup after falling off the table
Ice elbow
The color is bright red, the meat is fragrant, and the texture is crispy.
Pork knuckle (with skin bone) 750 g. 16 grams of soy sauce, 50 grams of rock sugar, 20 grams of rice wine, green onion, 20 grams of ginger slices, 15 grams of pepper oil, a suitable amount of clear soup, and 2500 grams of peanut oil.
Bake the elbow with a fork holder on the fire until the skin is charred, soak it in warm water) Scrape the burnt skin with a knife, split the bone with a knife to the bone, put it in the soup pot, cook until it is six ripe, remove it when it is hot, wipe the oil slick on the surface of the elbow skin with a clean cloth while it is hot, smear it with sugar, dry it, fry it in an oil pan that is 80% hot (about 200 ° C), fry it until it is slightly red, fish out when the skin wrinkles into small bubbles, remove the bones with a knife, cut it into walnut-shaped pieces from the inside of the meat (2/3 of the depth of the meat) take a large bowl, put the elbow skin down into the bowl, and then add rock sugar. Soy sauce, rice wine, clear soup, green onion, ginger slices steamed until crispy, put into the dish, put the juice into the pot, add the clear soup, use wet powder to outline, add pepper oil, drizzle on the elbow and serve.
Grilling mesh oil swabs
The skin is crispy, the meat is tender and fragrant, and the shape is neat.
200 grams of lean pork and 100 grams of lard oil. 6 grams of soy sauce, 0.5 grams of monosodium glutamate, 12 grams of shredded green onion and ginger, some egg whites, 10 grams of rice wine, 30 grams of wet starch
Cut the lean pork into 4.5 cm long, 0.2 cm wide and 0.2 cm thick shreds, add green onion, ginger shredded, soy sauce, egg white, clear soup, sake and MSG and mix well. Cut the lard into 30 cm long and 15 cm wide, cut into 3 pieces, divide the mixed shredded meat evenly into 3 parts, and wrap the "net oil swab" with a length of 20 cm and a width of 4 cm on the net oil. Mix the wet starch and egg whites into a paste, dip in the "oil swab" seal, put it in the oven and bake on high heat for 20 minutes, baking until both sides are golden brown. Cut into small rectangular cubes and place them neatly on a plate.