Dongpo duck leg meat
Ingredient:
Two duck legs, one grass fruit, one star anise, an appropriate amount of dried chili peppers, an appropriate amount of rock sugar, green onions, ginger, salt, sugar, light soy sauce, cooking wine, tangerine peel, broccoli, chicken essence.
Method:
1. Put the duck legs in cold water and bring cooking wine, green onions, and ginger to a boil over high heat, skim off the foam, and remove them after boiling thoroughly.
2. Heat the oil in the pot and fry the rock sugar to make the sugar color, after the rock sugar is fried, change to low heat and fry until it is bubbly, it is amber, add an appropriate amount of boiling water to open and put on a plate for later use.
3. Heat the oil again, put the duck leg in medium oil temperature, fry it until golden brown and remove the oil for later use, the purpose of frying the duck leg is to make the duck meat more tender, so that the duck leg is crispy and not broken.
4. Remove the seeds of star anise and grass fruits, add green onions, ginger, salt, sugar, light soy sauce and cooking wine to boil.
5. Add star anise, grass fruit, duck leg, tangerine peel and dried chili pepper to the lowest heat and simmer slowly for four hours.
6. The simmering soup is about to be dried up, put the broccoli into the pot, add salt, cooking oil, chicken essence and blanch, and the broccoli can be taken out and cooled after it is broken.
7. Drain the broccoli on a plate, put the simmered duck leg in the middle, pour in the soup and serve.
Spicy kimchi crab
Production:
2 pike crabs (weighing about 150 grams / piece) are washed, put into the steamer and steamed over high heat, take out and let cool, everything is two, soak in homemade juice at low temperature for 24 hours, remove and put on a plate, and serve with 30 grams of Korean kimchi rolls.
Homemade sauce:
Take 100 grams of Korean kimchi juice, 300 grams of Huadiao wine, 200 grams of Japanese sake, 200 grams of spicy fresh sauce, 500 grams of white sugar, 500 grams of mineral water, 50 grams of oyster sauce, Erguotou, rattan pepper oil, and 150 grams of Weidamei soy sauce and mix well.
Baby oil ginger cuttlefish
Ingredients:
250 grams of cuttlefish larvae.
Distribution:
150 grams of tender ginger, 10 grams of green onions, 200 grams of king oyster mushrooms, 10 grams of millet pepper.
Seasoning:
3 grams of monosodium glutamate, 20 grams of light soy sauce, 20 grams of steamed fish soy sauce, 10 grams of cooking wine, 5 grams of salt, 5 grams of corn starch.
Production:
1. Shred the tender ginger, add light soy sauce and steamed fish soy sauce to soak into ginger.
2. Cut the young cuttlefish into thick strips, cut the oyster mushrooms into strips, and separate the oil.
3. Leave oil at the bottom of the pot, add the cuttlefish larvae, crushed millet pepper, add salt, monosodium glutamate, light soy sauce and stir-fry, cook cooking wine, add king oyster mushrooms, ginger and green onions, and remove the pot.