Secret old oil duck
This is our signature dish, the duck is marinated and then soaked in the old oil of the fried duck, so that the flavor of the spices is fully released, and the more you use it, the more fragrant it is.
Batch production (take 40 ducks as an example):
1: Wash and chop the duck into large pieces, add green onion and ginger, cooking wine and marinate for 30 minutes, fry in 70% hot oil for about 8 minutes, fry the duck dry, fry until golden brown, and fish out (this oil is retained).
2: Put 1 kg of salad oil on the heat of the net pot, add spices (300 g of fragrant leaves, 400 g of cumin, cloves, grass fruits, into the horns, peppercorns, wood incense, 50 g of branches) slightly simmer, add 5 bottles of guiyang sweet noodle sauce (about 1 500 g) and stir-fry, add water (subject to ducks), then add 300 g of chicken essence, 200 g of Japanese roast sauce, 100 g of salt, half a bottle of oyster sauce, 10 g of sugar, 80 g of pepper powder, put in the duck over low heat to dry the water (about 40 minutes), at this time the duck meat has been crispy.
3: Remove the ducks and put them in a large pot, strain out the spices in step 2 with a colander, place them on the ducks in the pot, and add 250 grams of dried chili peppers. The oil of the fried duck in step 1 is boiled into the pot until it is heated, poured into the basin, stirred on the peppers and spices, the duck is soaked for at least 8 hours before eating, the longer the soaking time, the more flavorful, we generally soak for four or five days, and then take out the duck and seal it in a plastic bag and put it in the refrigerator to store.
How to do it: Take out a duck (18 pieces each, which must include 1 duck head, 2 duck legs, 2 wings, and 1 duck neck) into the pot, scoop in a spoonful of old oil, heat up and fish out the duck and put it on the table.
Note: In the second batch production, scoop the net oil of the last soaked duck into the pan and add new oil to fry the duck. The more this oil is used, the more it becomes "old oil", the more it is used, the more fragrant it is, and our current pot has been used for two months.
Fresh peppers without spines crucian carp
After the crucian carp is slaughtered, a dense "parallel line" is drawn with a sharp blade at the top of the fish body, with an interval of 5-10 mm, as deep as the vertebrae without cutting off the fish body, so that part of the random thorns are brought out of the fish body by the blade, and the rest will also be chopped up, and during the dipping process, when the fish meat shrinks slightly, it will fall off, fall into the pot, when cooking, there will be a part of the small broken thorns that will melt, so in the final dish, only 5% of the random thorns are left in the fish body, and because it is too short to jam the throat, it is almost negligible.
Production Process:
1: Slaughter and wash the crucian carp, cut a dense straight knife with a carving knife on the body of the fish, put it into the basin, pour a little white wine, add an appropriate amount of salt, monosodium glutamate, green onion and ginger water to marinate into the taste.
2: Bring water to a boil, put in the marinated crucian carp over low heat and keep it on open for 5 minutes until cooked, drain and put on the plate.
3, heat the salad oil under the pot, add 40 grams of minced garlic and stir-fry incense, stir-fry the green and red millet hot rings on medium heat, pour 80 grams of fish soup to boil, adjust the appropriate amount of salt, monosodium glutamate, sugar, beautiful umami juice, steamed fish soy sauce, cover the fish after collecting the juice on high heat.
Stone pot bullfrog
Raw material:
Bullfrog (net) 500g, loofah 400g (cut into hob pieces), ginger 50g (cut into two pieces), ginger garlic rice 20g each, green pepper knot, millet pepper knot 50g each, salt 3g (yard flavor), MONOS glutamate 5g, fresh pepper oil 50 ml [Note], chili sauce 100g
Method:
1. Peel and chop the fresh bullfrog, wash and rinse the water to remove the blood and water, and then set aside the material.
2: Burn the oil in the pot, and when the oil is 40% warm, pour the bullfrog into the slip and scatter until it is seven or eight ripe, and the surface of the frog meat is brightened.
3: Drain the bullfrogs, start another pot, burn the oil in the pot to 40% oil temperature, add ginger garlic rice to fry the incense, mix in the fresh soup and add the chili sauce, millet pepper knots, ginger slices, and then add the oiled bullfrog pieces to adjust the taste.
4: Heat the bullfrog until it tastes good, add the green pepper and stir-fry a few times, then cook a little vinegar and put it into the pot.
【Note】 Fresh pepper oil preparation method
Ingredients: Rapeseed oil 1.5 liters Fresh millet pepper minced pepper 500 grams 150 grams minced chili pepper 150 grams Of ginger 250 grams of scallions 200 grams of onion 70 grams of old ginger slices 20 grams of five-spice powder
Method:
1: Heat the oil in a net pot, cook until 5 to 60% hot, stir-fry the green onion and ginger slices, add the onion, add the minced ginger, five-spice powder and fry it dry and fish it out together.
2: Add the minced chili pepper and stir-fry dry, add the fresh millet and spicy minced and stir-fry for about 2 minutes.