<h1 class="pgc-h-arrow-right" > hawthorn roasted beef ribs</h1>
Ingredients & Ingredients:
500 grams of fresh beef ribs, 10 grams of dried hawthorn, green onion, ginger, star anise, peppercorns, cinnamon, dark soy sauce 10 grams, soy sauce 15 grams, flower carving wine 100 grams, rock sugar 20 grams, white sugar 50 grams, salt 5 grams
method:
Change the fresh beef ribs into square pieces, fry them in 70% of the oil temperature for 30 seconds and remove the oil control for later
After the net pot slides the pot, add rock sugar to make a light red, add rock sugar soy sauce, braised soy sauce, green onion, ginger segments, star anise, peppercorns, cinnamon, stir-fry beef ribs to color, add the rest of the seasoning, add the hawthorn dried, the right amount of hot water, into the pressure cooker and press for 25 minutes
Remove the pressed beef ribs over high heat and put them on a plate, garnishing with fresh hawthorn and mint leaves with rock sugar
< h1 class="pgc-h-arrow-right" > wild gofish with spring shoots</h1>
10 wild goat fish, 200 grams of bamboo shoots, 30 grams of soybean paste, 15 grams of Vertamate, 10 grams of rice vinegar
Bamboo shoots change the knife flying water standby, go fish processing clean wash and spare
Add the oil in the pot, add the shallot ginger, dried chili pepper, star anise, peppercorns and stir-fry until fragrant, add soybean sauce, soy sauce and soup to the soup and add the fish and bamboo shoots to taste
The soup is thick and ready to be plated
<h1 class= "pgc-h-arrow-right" > bread crispy duck</h1>
1 sweet duck, 10 slices of toast bread, 2 eggs, 300 grams of corn starch, 30 grams of safflower peppercorns, 50 ml of flower carving wine, 80 grams of ginger, 150 grams of green onion, salt, sugar, spices sealed, 30 grams of light soy sauce, 8 grams of dark soy sauce
Marinate the duck with all the condiments for 24 hours
The duck is placed flat on a tray, the plastic wrap is sealed, and it is placed in a steaming box and steamed for 3 hours
The steamed duck is deboned, paying attention to maintaining the integrity of the duck meat, and after deboning, the duck meat is set and cooled
The eggs are mixed with corn starch to make an egg paste, and the bread is diced on the sides
Spread the duck with egg paste, wrap it in cloves and fry until crispy