Crispy duck
Ingredients & Distribution:
A duck, green onions, peppercorns, peeled ginger, peppercorns, spices, cloves, cumin, angelica, flour, corn starch, salt, monosodium glutamate, pepper, soy sauce, rice wine, sesame oil
Steps:
- Heat the pot, put in the peppercorn noodles and slowly roast the fragrance over low heat, add an appropriate amount of salt and fry until slightly yellow and mix the fried peppercorn noodles evenly.
- Heat the pan again, add Sichuan pepper, spices, cloves, angelica, cumin and roast over low heat, and put it out to cool and crush.
- Remove the tail of the duck, cut it in two from the back, clean the blood and absorb the water, add the ginger and green onions, the spices that are crushed after roasting, add salt, pepper, rice wine, soy sauce, sesame oil, spices and seasonings and knead evenly, refrigerate and marinate for 5-6 hours.
- When the time is up, take it out, put it in a dish with the skin side down, cover the steamer after sending it to the steamer, put the lid on it and steam it over high heat for an hour, and pick out the green onion and ginger after opening the lid for later use.
- Take 10 grams of flour, 10 grams of corn starch, 5 grams of salad oil, 5 grams of sesame oil, salt and water, stir well, add an appropriate amount of oil to make a batter.
- Heat the oil in the pot, the oil temperature is 70% hot, hang a thin layer of paste on the steamed duck, the skin is up along the edge of the pot, go down to the pot and fry for 1 minute and 20 seconds, take out and put it in the pot to fry again after the oil temperature rises, remove the oil and let it cool until it is not hot, cut it into pieces and put it on the plate.
Fried oysters
Ingredients & Distribution:
Oysters, crispy meat powder, eggs, coriander, oil, salt
Steps:
- Gently grasp and wash the oysters with starch, remove them and set aside.
- Add an egg to a small packet of crispy meat powder, stir a small amount of water until there is no granularity, add a spoonful of oil and mix well, then add a teaspoon of salt to adjust the bottom taste, and then add a handful of coriander and mix well. (If you don't like it, you can not add it)
- Blanch the oysters in boiling water for 2 minutes, remove them and dry them, put them in the prepared slurry, and coat them with the batter.
- Fry the oysters in the pan until golden brown, and fry them again over high heat to control the oil.
Balsamic mushrooms
Ingredients & Distribution:
12 mushrooms (stemmed), olive oil, 3-5 cloves of garlic (pressed into minced garlic), 2 sprigs of thyme (fresh is better, dried can also be used), 1/2 teaspoon balsamic vinegar, flowers of salt, freshly ground black pepper, pine nuts
Steps:
- Pour an appropriate amount of olive oil into a frying pan, add the stemless mushrooms, fry until the water comes out of the "small bowl" of the mushrooms, turn over and continue to fry for a while until the water vapor evaporates.
- Add the minced garlic and thyme leaves in turn and stir-fry for a while until the garlic fragrant comes out. Pour in the balsamic vinegar and stir-fry evenly.
- After plating, sprinkle in the appropriate amount of salt flowers, freshly ground black pepper and pine nuts. Garnish with another thyme~