Three dry hanging pots stewed duck
Ingredients:
650g of Pure Land duck, 50g of dried eggplant, 50g of dried potatoes, 30g of dried cucumber, 10g of coriander.
Seasoning:
5g salt, 6g monosodium glutamate, 50g secret sauce, 8g each of green onion and ginger slices, 5g star anise, 5g garlic slices, 10g dried chili, 50g soybean oil, 10g each of green onions and ginger, 750g stock.
How to make it:
1. Wash dried eggplant, dried potatoes and cucumbers with clean water, soak in boiling water for 1 hour, then take out and drain for later, chop the duck into 5 cm square pieces, add green onion, ginger and duck meat in a pot of clean water, beat the foam while cooking, cook for 10 minutes over medium heat and then take out the water control for reserve.
2. Put soybean oil in a pot and cook until 70% hot, add green onion, ginger slices, star anise, dried chili pepper and stir-fry over low heat until fragrant, put duck pieces in medium heat and fry for 8 minutes until the water will add secret sauce and stir-fry for 1 minute when dry, add stock, salt and boil and pour into a pressure cooker, press for 15 minutes on medium heat, pour it into the pot, add dried eggplant, dried potatoes, dried cucumbers, coriander segments, simmer for 3 minutes, change to high heat to collect the juice until the soup is thick, add MSG and mix well, put garlic slices and pour them into the hanging pot on the table, light the alcohol stove when eating.
How to make secret sauce:
Ingredients: 2 kg of Pixian bean paste, 2 bottles of hot girl sauce, 3 kg of Baoquanling bean paste, 2 boxes of dried yellow sauce, 3 bags of perfume fish ingredients, 2 bottles of Guilin hot sauce, 2 kg of fresh red pepper, 100 grams of ginger, 1 kg of fresh beef tenderloin, 30 grams of spice powder (50 grams of cinnamon, 50 grams of fragrant leaves, 30 grams of nutmeg, 25 grams of shanna, 4 fragrant fruits, cumin, tangerine peel, grass fruit, Suzi powder, the above raw materials can be ground and stirred and mixed well), 4 kg of soybean oil, 100 grams of monosodium glutamate, 100 grams of Nestlé chicken powder.
Make:
1. Mince Pixian bean paste; Cut the fresh red pepper into rice; minced ginger; Cut the fresh beef tenderloin into 0.5 cm cubes.
2. Put soybean oil in the pot and cook until it is 50% hot, add minced beef and stir-fry for 5 minutes until the beef is crispy, then add Pixian bean paste, Baoquanling bean paste, dry yellow sauce, hot girl sauce, perfume fish stock, Guilin hot sauce, fresh red pepper rice, spice powder, minced ginger and stir-fry over low heat for 15 minutes, add MSG and chicken powder to taste and then out of the pot.
Secret cooked prawns
Raw material:
1600 grams of Gaoyou Roche shrimp, 500 grams of Huajao wine, appropriate amount of Bai Zhi, tangerine peel, green onion, ginger, rose wine, cooking wine, honey, light soy sauce, salt and sugar.
Make:
Clean the Roche shrimp, remove the shrimp line, add water, green onion, ginger, cooking wine to cook, take out the supercooled water, add flower carving wine, baizhi, tangerine peel, rose wine, honey, light soy sauce, white sugar soaked for 5 hours ~ 6 hours, take out, and put it in the decorated plate.
Big love boiled fish
Make:
1. Pour 100 grams of spicy oil into a wok, when it is hot, add 20 grams of green onion and ginger slices, 10 grams each of dried chili pepper and dried peppercorns and stir-fry until fragrant, add 150g-200 grams of spicy base to stir-fry the spicy taste.
2. Pour 3kg of crucian carp broth, bring to a boil over high heat, change to low heat and simmer for 30 minutes, take out the residue, put in the head and bones of a fish, simmer for 3 minutes, season with salt, take out the fish bones, and cook the fish fillets.
Spicy base:
1. Heat a large pot, put 50kg of butter for hot pot, simmer until all the butter melts, add 1kg each of green onion, ginger slices and garlic, and fry over low heat until the green onion turns golden brown.
2. Filter out the small ingredients, put in 12.5 kg of chili pepper, 3.5 kg of special beans for hot pot, 2.5 kg of red oil beans, slowly stir-fry over medium heat until the pepper skin has no moisture, and then put in the soaked peppercorns (dry green peppercorns and dried red peppercorns are mixed in a ratio of 1:1, slightly soaked in water) and 2.5 kg each of dried peppers, and continue to stir-fry on low heat to create a spicy taste.
3. Put in 1.5kg-2.5kg of spicy tempeh, stir-fry on low heat for about 30 minutes, and finally put 1.5kg of homemade spice powder, 500g of rock sugar, 250g of high-grade liquor, stir-fry for 15 minutes on low heat, pour into a stainless steel barrel from the heat, seal the barrel, and store it overnight before use.
Crucian carp soup:
Heat 50g of cooked lard in a pot, fry 600g of cut crucian carp pieces until the fish meat and bones are browned, stir-fry 5g of ginger rice until fragrant, 2.5kg of boiling water, cover with a lid, cook over high heat until the soup is milky white, drain out the soup (about 1.5kg).
Homemade spice powder:
100 grams each of star anise, fragrant leaves, cinnamon, cumin, mandarin, nutmeg, 30 grams of cloves, 50 grams each of cumin grains, coriander seeds, sand kernels, cubeb, 8 grass fruits, 150 grams of dried lemongrass.