Braised pork catfish
Raw material:
1200 grams of catfish, 800 grams of braised pork, 100 grams of celery, 50 grams of fresh peppers, kimchi (including pickled radish, pickled pepper, pickled cabbage, pickled ginger, etc.) 120 grams, ginger slices, garlic cloves, chopped green onions, homemade watercress, salt, cooking wine, monosodium glutamate, chicken essence, pepper, water starch, thirteen spice powder, spices and red oil, a little coriander.
Production:
1. After slaughtering and curing the catfish, clean them, cut the kimchi into slices, cut the celery into knots and put them in the pot at the bottom.
2. Heat the spices and red oil in the net pot, add ginger slices, garlic cloves, fresh peppers and homemade bean paste and stir-fry until fragrant, then add kimchi slices to fry the flavor, mix in water and boil, put in the catfish, add salt, cooking wine, monosodium glutamate, chicken essence, pepper and thirteen spice powder, and then burn over low heat until ripe and flavorful, pour in the braised pork and cook thoroughly. Then use a colander to beat out the catfish and put it into a pot with celery knots, wait for the original juice in the pot to thicken with water starch, sprinkle green onions and push evenly, pour it on the fish out of the pot, sprinkle some coriander, and it is ready.
Clay jar three fresh
Sanxian uses local specialties from Jiangsu, hibiscus snails, Taihu white shrimp, and river crab claws are combined, which is a highlight in itself, and the taste after cooking is also extremely delicious, which belongs to the essence of local dishes.
Raw material:
200 grams of hibiscus snails, 150 grams of Taihu white shrimp and crab claws.
Seasoning:
500 grams of bone broth, 30 grams of garlic, 20 grams of wild pepper and ginger slices, 10 grams of Sichuan pepper, 15 grams of green onions, 50 grams of rapeseed oil, 3 grams of pepper, salt and chicken essence.
Production:
Put rapeseed oil in the wok, cook until it is 60% hot, stir-fry the wild pepper, garlic, ginger slices and peppercorns, add the bone broth, put in the snails, white shrimp and crab claws, boil for 2 minutes, add pepper, salt and chicken essence to taste.
The key: the cooking time should not be too long, and it should be properly controlled to avoid the aging of the raw meat.
Stir-fry lobster in soup
Stir-fried lobster in soup is a traditional famous dish with full color and flavor, which belongs to the Cantonese cuisine. This dish is a seafood dish made with lobster as the main ingredient and stock stock. The meat of this product is white and delicate, delicious, high in protein, low in fat, rich in nutrition, especially suitable for nourishing consumption.
Ingredient:
1 lobster, appropriate amount of starch, 500 grams of soup, appropriate amount of pumpkin puree, appropriate amount of salt, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of chicken juice, appropriate amount of chicken essence.
Method:
1. Wash the lobster, divide it into two and stick it with starch for later use.
2. Heat the pot and smoke, add oil, control the oil temperature at about 180C, put in the lobster and fry it until it is seven mature, then remove it.
3. Start a new pot, add pumpkin puree, and season with soup.
4. Finally, put in the lobster and stir-fry for a while, hook the thin thickener on the plate, and garnish it.