Crab yellow shark fin
Ingredients & Ingredients:
40 grams of golden hook wings, 200 grams of crab yellow juice, 3 grams of silver teeth, 3 grams of coriander, 3 grams of red vinegar, 3 grams of quinoa, 15 grams of Yaozhu water, 5 grams of crab yellow
method:
Chicken, duck, pork barrel bones, pork skin, pig's feet are boiled to make soup, filter the residue
Bring the soup back to a boil over low heat and season with chicken juice, crab yellow and pepper
Shark fins are steamed, the fish oil is removed, only the fin roots are left, simmered in the soup to thicken, and served with accessories
Seven flavor salt coconut crispy Dalian abalone
8 abalone, shredded coconut, green onion and ginger, seven flavor salt, crispy paste
Shell and brush the abalone, add the shallot ginger and the bottom flavor, put it in a vacuum bag, and soak it at a low temperature of 60 degrees For 30 minutes
The soaked abalone is wrapped in a crispy paste, soaked in a 50% oil pan until golden brown, and sprinkled with the right amount of seven flavor salt on the surface of the pan
Bake the shredded coconuts in advance until golden brown, place them on the bottom of the dish and place the treated abalone on top
Typhoon shelter wine aromatic lamb chops
400 g lamb chops, thyme, green onion, ginger and garlic, typhoon shelter, red wine, brandy, salt, butter
Rinse the lamb chops with blood, crush the onion, ginger and garlic, add red wine and brandy, a little water and salt, mix well, and marinate for 30 minutes
Heat the oil, add the lamb chops and fry until the cover, add the thyme and butter
Change the fried lamb chops to a knife, add the butter to the adjusted typhoon shelter and stir-fry evenly to the pan and plate