Bowl duck
Ingredients: 1 native duck in the countryside (about 1200g, duck intestine, duck liver, duck blood, duck gizzard retained).
Ingredients: 50 g sliced ginger, 100 g red pepper, 30 g green onion.
Seasoning: Red Star 2 pot head 50 g, pepper 5 g, salt 10 g, chicken essence 5 g, mineral water to taste.
make:
1: Ducks are slaughtered (left with blood) to remove internal organs and cut into strips 1.5 cm wide and 3 cm long.
2, duck gizzard, duck intestine, duck liver wash, rinse the duck block, another water, drain the water and set aside.
3: Heat the pan with oil, add ginger and sauté, then put the duck and sauté, after browning, spray with white wine, fry it, add mineral water to taste, then add duck offal and red pepper, and press together in a pressure cooker for 15 minutes.
4, add the seasoning, out of the pot to collect the juice.
Signature corals
Highlights: Homemade sour sauce has a novel and unique taste, and the raw materials are also novel.
Raw materials: Dalian yellow coral (there is another white, but no yellow coral taste good, the market price is about 11 yuan per kilogram) 100 grams.
Seasoning: 50 grams of homemade sour sauce (10 kg of raw materials used in the ratio of sour juice: kimchi juice 80 grams, aged vinegar 30 grams, sugar 30 grams, light soy sauce 15 grams, beautiful fresh 10 grams, mix well).
1, yellow coral change the knife, into the water to wash off the sand, soaked in the salt, MSG in the water, add the appropriate amount of cabbage leaves, white vinegar into the preservation refrigerator to soak overnight, wash and drain, so that the odor is absorbed into the cabbage leaves, yellow coral can be used directly when eating.
2: Fish out the yellow coral when you come out of the dish and stir it in the homemade sour sauce.
Technical key:
1, do not add wine when brewing yellow coral, because the things mixed after putting wine are easy to ferment;
2, chicken essence also do not put, you can put a little chicken powder, so that the dissolution is faster.
Comments: This dish is a good idea, and you can consider serving it in an ice-cold way when it is launched in the summer.
Pineapple salmon
Ingredient List:
Norwegian net salmon meat 800 g, oil, salt, green pepper, sugar, tomato sauce, white vinegar, dry starch, egg yolk, green onion, ginger, cooking wine.
Procedure steps:
1: Cut the boneless fish slices into about 1.5 cm thick and 15 cm wide, send a cross flower knife, the depth of the flower knife is 2/3 of the fish meat, and then marinate with green onion, ginger, wine and salt.
2: Take out the fish with egg yolk pulp, and then pat the dry starch.
3: Fry the formed fish in a frying pan until golden brown, drain the oil and place on a plate.