Golden soup fish maw chicken
Ingredient:
600 grams of Qingyuan chicken, 200 grams of yellow fish maw, appropriate amount of fresh abalone, appropriate amount of yellow stewed soup, ginger, garlic, salt, chicken powder, sugar, rice wine.
Method:
1. Yellow stewed soup: 3 catties of old hen are chopped into pieces, 1 kg of pork barrel bones with meat are blanched and rinsed, 5 kg of pure water is added, and after the fire is boiled, turn to low heat and boil for 5 hours, until golden and thick, about 3 kg of yellow stewed soup.
2. Wash and blanch the Qingyuan chicken, put it into a pot of clear water, add an appropriate amount of green onion, ginger, rice wine and salt and cook until soft and rotten, and then slaughter and wash the abalone and soak it in green onion and ginger water over low heat until cooked.
3. Szechuan pepper is soaked in advance, steamed, and soaked for later use.
4. Put chicken, pepper and abalone in the pot, add a little salt and chicken powder in the thick soup to adjust the bottom taste, and boil until boiling.
Songhua egg and meat puree with sandwich cake
Raw material:
150 grams of minced meat, 3 Songhua eggs, 6 sandwich cakes, 30 grams of millet pepper, 10 grams of garlic.
Seasoning:
5 grams of fresh spicy sauce, 10 grams of steamed soy sauce, 5 grams of chicken essence, and 5 grams of dark soy sauce.
Production:
1. Steamed Songhua eggs are changed into pieces, fried in an oil pan and removed;
2. Stir-fry the minced meat in a pot to remove the water, then put the minced millet pepper and garlic to fry until fragrant, put in the fried Songhua egg, season the seasoning, stir-fry evenly, pour the fresh spicy fresh sauce from the pot, and put it on the plate with the cake.
Yellow clam stew with eggplant
The eggplant itself does not have a strong taste, and it is often combined with pork belly to give it a fragrance. We pair it with yellow clams, so that the eggplant can absorb the delicious taste of the clams, and add some clam essence to season when it comes out of the pot, which is very delicious.
Production:
1. Peel 600 grams of eggplant, pat it apart and tear it into small pieces, 200 grams of yellow clams to clean the sediment, and 100 grams of vermicelli to soak until soft.
2. Heat the salad oil in the pot, add the eggplant over the oil, and remove it.
3. Heat the bottom oil in the pot, stir 5 grams of minced green onion and minced ginger, cook 5 grams of fresh soy sauce in Tianyi, pour in 200 grams of broth and bring to a boil, add eggplant, yellow clams, vermicelli, add 3 grams of clams, monosodium glutamate, sugar, 4 grams of salt to taste, simmer slowly over low heat until flavorful, put out of the pot and put on a plate, and season with 4 grams of green pepper shreds, red pepper shreds, and green onion shreds.