Tea-scented white cloud pork knuckles
The pork knuckle is soaked in rice vinegar for 2 hours, and the fishy smell is removed at the same time, and the pork skin is also crispened, and it is extra crispy after boiling and frying.
Production:
1. Scrape and wash the fresh pork knuckles, cut them into large pieces, put them in the fresh-keeping box, add rice vinegar until they have just passed, soak them for 1-2 hours, remove the fishy smell, and rinse them with a thin stream of water for 1 hour.
2. Put 5 catties of pork knuckles into the pressure cooker, add water until the main ingredient is submerged, put in 25 grams of green onions, ginger slices, 10 star anise, 10 grams of tangerine peel, 10 grams of Sichuan pepper, 8 grams of cinnamon, 8 grams of ginger, 2 grass fruits and 50 grams of soaked tea, add an appropriate amount of cooking wine, salt, southern milk, fermented bean curd, light soy sauce, fish sauce, press on low heat for 20 minutes after steaming, remove the pork knuckle and let it cool.
3. After ordering, take 400 grams of pork knuckles and pour in a little soy sauce to color.
4. Fry the pork knuckle in 30% hot wide oil for 2 minutes, raise the oil temperature to 70% after removal, put in the pork knuckle and fry it until golden brown, remove and drain.
5. Fry the soaked green tea in 60% hot oil until crispy.
6. Leave a little base oil in the pot, add 30 grams of pork knuckles, 30 grams of fried tea leaves, cook 10 grams of Maggi umami juice, sprinkle 5 grams of cumin powder and salt-baked chicken powder and stir well.
Corn bunny
The recipe is simple, and the secret is to add a spoonful of brown sugar water when it comes out of the pot, this sugar is not refined, and the original aroma of cane sugar is maintained to the greatest extent, adding a special flavor to the dish.
Production:
1. Change the rabbit meat into dices that are slightly larger than the corn kernels. Take 100 grams of diced rabbit meat, add 5 grams of chicken powder, 5 grams of salt, 3 grams of white pepper, 20 grams of corn starch, 30 grams of egg white, grasp well, put in 40 percent of hot oil and slide away, remove and drain the oil for later use.
2. Heat the bottom oil in the pot until it is hot, add 400 grams of sweet and crispy corn kernels (canned finished products), 20 grams of diced green peppers and diced red peppers, pour in diced rabbit meat, add 3 grams of chicken powder, 10 grams of brown sugar water and stir well, and put on a plate.
Brown sugar water:
Knock 200 grams of lumpy brown sugar, put it in a pot and add 600 grams of water to boil over low heat, stir constantly until the sugar water is slightly viscous, turn off the heat and put it in a bowl.
Deep-fried garlic chicken wings
Ingredients:
500 grams in chicken wings.
Distribution:
40 grams of corn starch, 30 grams of oyster sauce, 15 grams of light soy sauce, 1 coriander.
Garlic juice:
100 grams of garlic cloves, 100 grams of water, 20 grams of cooking wine, 4 grams of salt.
Method:
1. Prepare 500 grams of chicken wings, and mark both sides of the chicken wings with a knife, which is convenient for marinating and deep-frying in the later stage. After making the flower knife, put the chicken wings into clean water and soak the bloody water, remove them, rinse them, control the moisture, put them in a basin, and set aside.
2. Put 100 grams of garlic cloves, 100 grams of water, 20 grams of cooking wine, and 4 grams of salt into the juicer, and pour them directly into the processed chicken wings after breaking them into a puree. Add 30 grams of oyster sauce, 15 grams of light soy sauce and one coriander, grasp and mix well. After grasping and mixing evenly, add 40 grams of cornstarch, grasp it again and let it stand for 1 hour before frying.
3. Add an appropriate amount of vegetable oil to the pot, shake off the excess residue from the marinated chicken wings when the oil temperature is hot, put the chicken wings into the pot and fry them for about 10 minutes, and remove them after they are basically mature. Then heat up the oil in the pan to 80% hot, then put it into the chicken wings again, fry it until the surface is golden and crispy, and then remove it and eat.