Abalone stewed morels, braised duck with bean curd, stir-fried double bamboo shoots

Abalone in a pot with morels

Ingredients & Distribution:

Abalone, fish maw, stick bones, beef tendon, morels, ginger slices, salt, pepper

Steps:

1. Remove the shell of the abalone, brush it and change it to a flower knife for later use, soak fish maw, morel mushrooms and beef tendon for later use, peel the ginger and cut it into diamond-shaped slices for later use.
2. Put abalone, fish maw, beef tendon, blanched stick bones in the soup pot, add morel mushrooms and ginger slices, add purified water and bring to a boil.
3. Turn down the heat and simmer the meat ingredients until they are soft enough to eat, add salt and pepper to taste.

Rotten Bamboo Roasting

Ingredients & Distribution:

Duck meat, soaked soft yuba, bay leaves, star anise, tangerine peel, green onion, ginger, garlic, light soy sauce, oyster sauce, dark soy sauce, rice wine, sugar, Zhuhou sauce, green onion segments

Steps:

1. The duck meat is stir-fried directly in the pot to get out of the oil, and the green onions, ginger and garlic are stir-fried together.
2. Stir-fry until the duck meat is slightly charred, add light soy sauce, oyster sauce, dark soy sauce, rice wine, sugar, and Zhuhou sauce to taste.
3. Pour in the boiling water that has not covered the ingredients, add some bay leaves, star anise, tangerine peel, and simmer for 40 minutes.
4. After simmering, put in the soaked soft yuba and continue to cook, collect the juice and thicken it out of the pot and put it into a preheated casserole, sprinkle some green onions to decorate.

Stir-fried double bamboo shoots

Ingredients & Distribution:

500g spring bamboo shoots, 500g lettuce, appropriate amount of red pepper, 3 cloves of garlic, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon corn starch, a little sugar, salt, cooking oil

Steps:

1. Peel the spring bamboo shoots and remove the roots, remove the leaves and peel the lettuce, cut the spring bamboo shoots and lettuce into hob pieces, blanch them with salt water for 5 minutes and 1 minute respectively, remove the cold water, and dry them for later use.
2. Peel and slice the garlic cloves and shred the red pepper. Mix the oyster sauce, sugar and a small amount of water into a sauce for later use.
3. Heat the wok until it is 60% hot, fry the garlic slices over low heat, add the lettuce, and stir-fry evenly over high heat.
4. Then add spring bamboo shoots and stir-fry well, then add Maggi umami juice and stir-fry over high heat, then add the sauce to collect the juice, and finally sprinkle with shredded red pepper, and add an appropriate amount of salt to taste and stir-fry well.