Hand tear the wild goose legs
Ingredients:
1000 grams of wild goose legs.
Marinade: (the amount of pickling 10 catties of wild goose legs)
10 kilograms of mineral water, 250 grams of salt, 150 grams of monosodium glutamate, 250 grams of rock sugar, 300 grams of fish sauce, 250 grams of 56 degrees red star two pot heads, 150 grams of crushed garlic, ginger and green onions, 50 grams of angelica, 25 grams of Sichuan pepper, 15 grams of bay leaves, 50 grams of star anise, 50 grams of cinnamon, 15 grams of cloves, 100 grams of red pepper.
Directions:
1. Bring the marinade to a boil and let it cool for later use.
2. Wash the wild goose legs, hit a 3 cm long knife (easy to taste), each one can be hit six times, put the wild goose legs into the marinade and soak them for 3-6 hours, take them out and rinse, put them in the open flame hanging furnace, about half a meter away from the fire, bake them with jujube charcoal, bake them on low heat for 50-75 minutes, and when the skin of the wild goose legs is jujube red.
Production keys:
1. The meat of wild goose legs is old and not easy to taste, so the marinating time must be more than 3 hours.
2. The wild goose legs are not easy to mature, so they must be roasted over low heat for a longer time when roasting, because the skin will be scorched and the meat inside is not yet cooked when grilled.
Lime sea bass peppers
Raw material:
Sea bass, lime slices, okra, green pepper pieces, parsley leaves, lime chutney, misty.
Production:
1. Clean the sea bass, open the back, marinate with flavored water for 1 hour, steam in the steamer for 4.5 minutes, skim off the fish juice, pour lime chutney, put on the cooked okra, lime slices, green pepper pieces, parsley leaves, and serve with the open stove.
2. Recipe for migrin: lemongrass, Thai ginger, lime, salt. Preparation method of lime chutney: add an appropriate amount of water to the green Thai pepper, fresh pepper, shallot, garlic, coriander and fish sauce into a blender, squeeze in the fresh lime juice, add sugar and mix thoroughly.
Sautéed cod
Ingredient:
400 grams of silver cod, 30 grams of red and yellow bell peppers, 50 grams of sweet beans, 10 grams of shiitake mushrooms, 1 egg, two slices of lemon, 30 grams of light soy sauce, 20 grams of soy sauce, 10 grams of Huadiao wine, 5 grams of black bean sauce, a little chicken essence monosodium glutamate, 10 grams of sugar.
Method:
1. Wash the cod and change the knife to the appropriate size.
2. Add Huadiao wine and lemon and soak for 1-2 minutes.
3. Absorb water with a towel, dip it in a little egg wash and fry it for later use.
4. The auxiliary materials are oiled and set aside, and the small ingredients are fried until fragrant, and the auxiliary condiments and tempeh sauce are added, and the cod is finally put in, and the stir-fry is evenly out of the pot and put on the plate.