Fried turbot tail with XO sauce, black pork chops with compound flavor, crisp horseshoe with floral pear

XO sauce popcorn tail

Ingredients & Ingredients:

Turbot, lilies, hollandaise beans, XO sauce, delicious fresh, salt, shallot oil, pepper, rice wine, shallots, gussets, water starch, ginger slices

Method:

1. After slightly thawing the tail of the turbot, peel it, cut off the side feet and fish bones and red blood shreds to take the meat, cut the meat into slices about 3 cm in size and thickness of about 0.5 cm, and rinse with water until thawed.
2. After the fish is thawed, use kitchen paper to absorb the water, add salt, rice wine, pepper and marinate, then add the cheese powder and mix well.
3. Heat the oil in a saucepan and fry the fish until ripe, lily hollandaise beans blanched in water and set aside.
4. After cleaning the pot, heat the oil, add the onion and ginger to stir-fry, add the fish, lilies, and hollandaise beans and stir-fry, then add the spices in turn and heat the incense, and finally pour the shallot oil into the pot.

Compound flavor black pork chops

Ingredients & Ingredients:

Baby ribs, shallots, ginger, star anise cinnamon, fragrant leaves, grass fruits, cumin, cumin grains, rib sauce, seafood sauce, white rock sugar, soy sauce, soy sauce, soy sauce, water

Method:

1. Wash the ribs clean and clean the blood water, chop into the appropriate size of the segment, cold water into the pot to add onion ginger cooking wine blanched water, then fish out rinse clean water control set aside.
2. Heat the oil, add sugar and sauté to make it sugary, add spices and water, and add the ribs to a pot for 1.5 hours until the ribs are soft.
3. Finally, change the heat to thicken the soup and put it on the plate.

Floral sydney crisp horseshoe

Ingredients & Ingredients:

Sydney pear, horseshoe, jasmine tea, sugar, water, sugar osmanthus flower

Method:

1. Peeled and pitted Sydney pears are cut into cubes and soaked in light salt water to prevent oxidation.
2. Peel the horseshoe, cut into cubes, and soak in a sauce made with jasmine tea, sugar, water, and osmanthus flowers for 2 hours.
3. Add the pear to the water and boil it into Sydney pear water, add the melted gelatin sheet to mix well, pour into the mold, add the soaked horseshoe refrigeration set.
4. Remove the tray after demolding and add the appropriate amount of garnish.