Hot and sour boneless duck paws
Ingredients:
Net deboned duck paw 500 grams.
Seasoning:
150 grams of purified water, 120 grams of white vinegar, 100 grams of pickled pepper water, 77 grams of white sugar, 60 grams of Maggi fresh, 55 grams of spicy fresh sauce, 55 grams of red oil, 50 grams of pickled pepper, 40 grams of Donggu Yipinxian, 40 grams of oyster sauce, 30 grams of Sichuan pepper oil, 20 grams of Weida delicious and extremely fresh, 20 grams of spicy fresh sauce, 7 grams of rattan pepper oil, 5 grams of green peppercorns.
Accessories:
35 grams of garlic slices, 20 grams of ginger slices, 20 grams of bright red millet spicy.
Method:
1. Put the boneless duck paws purchased back into clean water to thaw, clean them after thawing, remove them, control the moisture, and set aside.
2. Add an appropriate amount of water to the pot, put in the cleaned duck paw, then put in a little ginger slices and a piece of angelica, then put in a little white vinegar, skim off the foam after boiling over high heat, cook on low heat for 10 minutes, turn off the fire and soak for 20 minutes, put cold water to interrupt the cooling, rinse well, control the moisture, and set aside.
3. Add all seasonings and accessories to the container, then put in the duck paws, stir well, refrigerate and marinate for 6 hours to taste, and then eat.
Crispy beef short ribs with fennel
Raw material:
1 pound of beef ribs, 10 slices of lettuce, a little mint leaves, fresh fennel, and crispy fried powder.
Seasoning:
Maggi fresh, Kraft sauce in moderation.
Production:
1. First remove the beef ribs, change them into a Japanese shape, marinate them in homemade brine juice for 30 minutes, and then pick them up and set aside.
2. Use mineral water to open the crispy fried powder, add mint leaves and fresh fennel, and use tooth scissors to change the lettuce into a round shape and set aside.
3. Wrap the marinated beef ribs with crispy fried powder, fry them until golden brown and serve them on the plate, and squeeze them with Kraft sauce on the surface.
Raw soaked vinegar peanuts
Ingredients:
Blister words 800 grams.
Seasoning:
200 grams of Zilin aged vinegar, 130 grams of Wantong rice vinegar, 100 grams of white sugar, 80 grams of Haitian gold label light soy sauce, 30 grams of Knorr spicy fresh sauce, 20 grams of Weida delicious and extremely fresh, 5 grams of Xian Weibao.
Accessories:
100 grams of garlic, 30 grams of garlic, 30 grams of millet spicy.
Method:
1. Choose peanuts with full particles and consistent size, wash them first, put them in a container and add an appropriate amount of water to drown them, and soak them overnight. Soak overnight, rinse again, control the moisture, and set aside.
2. Add an appropriate amount of water to the pot, boil the peanuts and peanuts with controlled dry moisture, blanch the water for 10 seconds, then take it out, take it off, take it down, control the moisture, and set aside.
3. Cut the garlic moss into even sections, slice the garlic, cut the fresh red millet pepper into rings, and set aside.
4. Put 200 grams of Zilin vinegar, 130 grams of Wantong rice vinegar, 100 grams of white sugar, 80 grams of Haitian gold label light soy sauce, 30 grams of Knorr spicy fresh sauce, 20 grams of Weida delicious and extremely fresh, and 5 grams of Xian Weibao into the basin, then put in the chopped garlic moss, garlic slices and millet spicy rings, mix thoroughly, and finally put in the processed soaked peanuts, mix well, and soak for 12 hours before eating.
Tips:
When the soaked peanuts are eaten, take out an appropriate amount of peanuts from the basin, then pour in a little sesame oil and mix well before eating.