Four treasures of duck in a dry pot
Raw material:
300 grams of duck intestines, 200 grams of duck gizzards, 100 grams of duck hearts, 100 grams of duck liver, 50 grams of green pepper and red pepper, 20 grams of wild pepper, 10 grams of garlic sprouts, 10 grams of garlic cloves, red oil bean paste, pickled pepper, chicken essence, monosodium glutamate, sugar, balsamic vinegar, salt, pepper, rice wine, corn starch, salad oil
Method
1. Cut the duck gizzard chrysanthemum flower knife, duck intestine into 10 cm long segments, and cut the duck heart and duck liver into slices respectively.
2. Put the duck gizzards, duck intestines, duck hearts and duck livers into the basin, add salt, pepper, rice wine and cornstarch to marinate and taste, put them into the oil pan that is burned to 60% hot, and take out the oil to control the oil and set aside.
3. Heat the oil in the pot, first fry the red oil bean paste and pickled pepper for a few times, then put the duck intestines, duck gizzards, duck heart and duck liver into it and fry for 2 minutes, wait for the green pepper pieces, red pepper pieces, wild pepper segments, garlic sprouts and garlic cloves, continue to fry for 2 minutes and add salt, chicken essence, monosodium glutamate, sugar and balsamic vinegar, stir-fry into the flavor and put it into a dry pot and serve.
Dry pot specialty bullfrog
The key to this dish lies in the grasp of the oil temperature, just the right oil temperature gives the bullfrog a crispy taste on the outside and tender on the inside, with homemade dry pot sauce and dry pot spicy oil to make the dish taste outstanding and stable, with Hangzhou pepper section, beauty pepper section and celery section to decorate, the finished dish is bright in color, spicy and delicious.
Raw material:
3 bullfrogs (about 300 g/piece).
Seasoning:
Ingredient A (10 grams of cooking wine, 10 grams of Golden Lion soy sauce, 1 gram of salt, monosodium glutamate, and chicken essence)
Ingredient B (25 grams each of spicy girl sauce, oyster sauce, homemade dry pot sauce, 10 grams of green onion and ginger slices)
1 kg of salad oil (about 30 grams), 50 grams of wet starch, garlic, parsley, dry pot spicy oil, 30 grams of beauty pepper and Hangzhou pepper.
Production:
1. Slaughter the bullfrog, rinse it three times until the meat is white, divide it into small pieces and put it on a plate after controlling the moisture, add A material to marinate for 10 minutes, wrap it with plastic wrap and seal it in the refrigerator to keep it fresh.
2. Put the garlic into the hot salad oil, fry until golden brown and remove it.
3. Grasp the bullfrog with wet starch sizing, put it in an oil pot (the oil temperature shall not exceed 80 °C), gently push the bullfrog in the same direction until the surface of the bullfrog is slightly yellowed, and remove it.
4. Take the clean pot, put in the dry pot spicy oil after heating the pot, fry the garlic and B ingredients, stir-fry over low heat until fragrant, then put in the bullfrog, fry over low heat for 2 minutes, and sprinkle the beauty pepper segments, Hangzhou pepper segments, and parsley segments.
Homemade Dry Pot Sauce:
Put 200 grams of salad oil, rapeseed oil, cooked chicken fat, and cooked lard in the pot, burn until the oil temperature is 40 °C, put in 200 grams of green onions, 200 grams of shredded shallots, 100 grams of ginger, coriander, and chives, boil for 10 minutes on low heat, remove all the vegetable ingredients, and put in 200 grams of glutinous spicy sauce (two gold strips and chili peppers are soaked in warm water and then minced), 100 grams of pickled pepper sauce (Rongshan brand pickled pepper minced), boil for 15 minutes on low heat, add 750 grams of A Xiangpo spicy sauce, 1250 grams of spicy beef sauce, 630 grams of Lao Gan Ma spicy tempeh, 1 kg of spicy girl sauce, 1120 grams of spicy sauce for rice, 250 grams of minced shallots, minced ginger and minced garlic, 50 grams of thirteen spices, and simmer for 10 minutes.
Dry pot spicy oil:
1. Put 2 kg of water in the pot and boil it to cool to 60 °C, add 25 grams of cloves, sand kernels, nutmeg, angelica, kaempfera, grass fruit, star anise, bay leaves, cinnamon, long pepper, licorice, ginger and angelica, soak for half an hour and take it out, and control the moisture.
2. Put 15 kg of salad oil, 2.5 kg of rapeseed oil, 1 kg of cooked lard, 2 kg of cooked chicken fat in the pot, when the oil temperature is 70 °C, put in 2.5 kg of glutinous chili sauce and pickled pepper sauce, soak all the spices, boil for half an hour on low heat, and take out all the spices.
Production keys:
In order to prevent the bullfrog from despurping, the bullfrog should be gently pushed with a spoon in one direction when lubricating the oil, and after the bullfrog is lowered, the oil temperature should always be kept no more than 80 °C, and the oil lubricating time is about 2 minutes, and the bullfrog can be fished out when it is slightly yellowed, so as to ensure the freshness of the bullfrog.
Rantei's signature pork ribs
Production:
1. Chop the pork ribs into 7 cm long segments, then put them into a hot oil pan, fry them and remove them to control the oil.
2. Heat the oil in the pot, add spicy girl sauce, hoisin sauce and peanut butter and stir-fry until fragrant, then mix with fresh soup and add star anise, bay leaves, cinnamon, white cardamom, green and red peppers, coriander, salt, monosodium glutamate, chicken powder and an appropriate amount of red yeast rice, boil and boil into a sauce marinade. After putting the pork ribs in the sauce and marinating them, they are taken out to form a semi-finished product.
3. After a guest orders, scoop a small amount of sauce and brine soup into the pot to boil, then put the pork ribs in and add a little hoisin sauce, spicy girl sauce and sugar to collect the juice, sprinkle in the green and red pepper grains and onion grains before starting the pot, and then put the juice on the plate.
4. Heat a little oil in the pot, stir-fry the dried red pepper shreds over low heat until the pepper shreds are crispy and exude fragrance, then put the pork ribs on top to garnish, and it is ready.
Stone pot crucian carp
Selling:
The crucian carp is more fragrant after frying, and the two fish make the guests feel more affordable, and the good taste and affordable phase are naturally hot.
Raw material:
鲫鱼2条（共约500-650克）。
Seasoning:
Ingredient A (50 grams of pickled ginger, wild pepper, homemade pickled radish, 20 grams of long pickled pepper)
Ingredient B (5 grams of monosodium glutamate, 3 grams of chicken essence, 2 grams of sugar, pepper, and Boryeong vinegar)
500 grams of water and salad oil (about 100 grams of salad oil), 20 grams of shredded shallots, 10 grams of parsley, 5 grams of chopped green onions, and 200 grams of red oil.
Production:
1. Slaughter the crucian carp, marinate for 15 minutes, rinse well, and absorb the water.
2. When the oil in the net pot is boiled to 60% hot, fry the crucian carp until the outside is crispy and the inside is tender, and the surface is golden and the oil is controlled.
3. Start another clean pot, add red oil, fry Ingredient A until fragrant, add water to boil, and season with Ingredient B to make the sauce.
4. Put the fried crucian carp into the seasoned sauce and cook over low heat until it tastes good (about 2-3 minutes).
5. Take the hot slate pad with shredded shallots, place the crucian carp, pour the dry ingredients in the sauce over the crucian carp, and sprinkle parsley and chopped green onions.
Fugui seafood mix
Raw material:
40 grams of stingers, 30 grams of sea sausage, 40 grams of scallop meat, 40 grams of abalone, 40 grams of conch, 10 grams of coriander, 80 grams of cucumber
Seasoning:
25 grams of chili oil, 25 grams of seafood sauce, 8 grams of garlic paste, 18 grams of rice vinegar
Production:
1. Clean the above seafood, blanch the conch, abalone, scallops, and sea intestines until they are broken, chill and cool them thoroughly and set aside, change the cucumber into pieces after patting, and wash the coriander and cut it into 0.5 cm segments.
2. Add rice vinegar and garlic paste to the appropriate amount of seafood sauce to mix into a sauce with moderate acidity and set aside.
3. Put the patted cucumber into a bowl, add several seafood ingredients, put an appropriate amount of sauce, coriander, chili oil, and stir well.
Cantonese honey sauce barbecued pork
Raw material:
2 tablespoons barbecued pork sauce, 2 tsp light soy sauce, 1/2 tsp dark soy sauce (coloring), 1 tbsp brandy, 1/2 tsp Sichuan pepper powder (to remove the pork)
Coat: 3 tablespoons honey, 1/2 tablespoon barbecued pork sauce, 1 teaspoon light soy sauce
Production:
1. Marinating: Cut the meat into a length as wide as the width of the baking box, put the meat and the materials of the marinated meat in a large bowl, stir it by hand, insert some dense holes in the meat with ice, so that the meat can absorb the flavor, and then massage the meat a few times one by one, put it in a dense box, and put it in the refrigerator for one to two days.
2. Wipe a layer of oil on the surface of the bracket of the baking box (there is room for oil leakage under the bracket)
3. Put the marinated meat in the baking box.
4. Seal the surface with tin foil, put it in a preheated oven, 400F, 20 minutes, the surface is sealed with tin foil to make the meat inside easy to cook and not lose moisture.
5. Mix the bowl juice with the coated surface.
6. When the time is up, lift the tin foil with food tongs, apply the bowl juice on the surface of the meat, and then use the oven (on fire) function to bake on low heat for 5-6 minutes.
7. After baking one side, bake the bottom surface in the same way, and finally bake the side as well, if the meat is not too thin to stand up.
White-cut chaise leephy
Raw material:
Chicken, green onion ginger, onion, scallops, ham rings, water chestnuts, carrots, chicken broth, peel
Production:
1. After the chicken is cleaned, drain the water, coat the inside and outside of the chicken body with salt, marinate for more than one or two hours, and put green onions, shallots, and ginger slices into the chicken shell.
2. Ingredients for making soaked chaise foye soup: scallops, ham rings, water chestnuts, carrots, chicken broth, fruit peel, ginger slices, the ingredients are boiled in pot water until boiling, then turn off the low heat and cook for about two hours to let the ingredients fully flavor.
3. Boil a pot of boiling water, remove the material head of the marinated chicken, scald the chicken body with boiling water, and the inner shell of the chicken should be fully immersed in the boiling water.
4. Soak the chicken soup to reheat, put in the whole chicken, the inner shell of the chicken must be fully immersed in the soup, the soup should cover the whole chicken is better, turn off the heat immediately after the high heat is re-boiled, cover the pot, simmer for 13-20 minutes, depending on the size of the chicken body or fresh chicken frozen chicken to determine the soaking time.
5. Take out the whole chicken, put it on a plate and pour the chicken body with rice wine and original soup, then evenly coat with sesame oil, let it cool and wait to chop pieces.
6. The delicious white-cut chicken is done, of course, seven points chicken flavor, three points sauce flavor, you can choose different sauces to dip the sauce.
Green pepper cowboy bones
Raw material:
400 grams of cowboy bones, 100 grams of fresh bitter bamboo shoots, 80 grams of green and red vitex chili peppers, 50 grams of garlic cloves, 10 grams of dried green peppercorns, ginger slices, green onion sections, salt-baked chicken powder, cooking wine, Knorr chicken juice, monosodium glutamate, chicken essence, thick soup, pepper oil, cooked vegetable oil
Production:
1. Cut the cowboy bones into small pieces with a knife, slide them into a hot oil pan and cook them, remove them and drain the oil. In addition, change the fresh bitter bamboo shoots into hob blocks, soak them in a basin of water and bleaching for 3 hours, put them into a pot of boiling water and boil them thoroughly, take them out and drain the water. After the green two vitex peppers are changed into hob blocks, remove the seeds and set aside.
2. Put rapeseed oil in the net pot and heat it, put in ginger slices, green onion knots and garlic cloves to stir-fry until fragrant, add dried green peppercorns and two jingtiao chili pepper pieces to fry until fragrant, mix with thick soup and boil, put in smooth cowboy bones and bitter bamboo shoots, add salt-baked chicken powder, cooking wine, Knorr chicken juice, monosodium glutamate and chicken essence to burn into the flavor, pour in pepper oil and push evenly, and put it in a pot out of the pot.