Dip the original beef ribs
Ingredients:
Beef ribs 1500 grams.
Distribution:
20 grams of ginger, 15 grams of white peppercorns, 8 grams of rock sugar, 8 grams of salt.
Soup:
70 grams of light soy sauce, 30 grams of shredded shallots, 30 grams of peanut oil, 30 grams of balsamic vinegar, 25 grams of minced garlic, 20 grams of minced green onions, 10 grams of fresh millet spicy rings, 15 grams of chopped coriander, 10 grams of chili oil.
Method:
1. Soak the beef ribs in clean water and soak the bleeding water, change the water again, add a handful of flour and knead them, so that the beef ribs are cleaner, rinsed and set aside.
2. Put the beef ribs into the pot, add an appropriate amount of water to submerge, put in an appropriate amount of cooking wine, skim off the foam after boiling over high heat, blanch the water over low heat for five minutes, and set aside.
3. Put 15 grams of white peppercorns in a dry pan, fry over low heat to dry the water and fry the fragrance, then take it out and put it in the bag and crush it for later use.
4. Put the beef ribs into the pot, add an appropriate amount of water to submerge, put in the white pepper packet, then add 8 grams of rock sugar and 8 grams of salt, boil and simmer over medium-low heat for 50 minutes, take out the slices and serve.
Tips: Don't throw away the soup of stewed beef, you can add white radish to make white radish soup.
Attached: Dipping sauce method:
1. Put 25 grams of minced garlic, 20 grams of minced green onions, and 10 grams of fresh millet spicy rings into a bowl and set aside.
2. Add 30 grams of peanut oil to the wok, add shredded shallots, stir-fry over low heat until the shallots are yellow-brown, then take out the shallots, pour the hot oil directly into the bowl, and then add 70 grams of light soy sauce, 30 grams of balsamic vinegar, 15 grams of minced coriander, and 10 grams of chili oil.
Boneless phoenix claws with red oil
The skin is crispy, smooth and spicy.
Ingredient:
Appropriate amount of chicken feet, 20 grams of green onions, 15 grams of coriander, 15 grams of minced garlic, 15 grams of soy sauce, and 50 grams of chili oil.
Method:
1. After the chicken feet are cleaned, they can be steamed in the steamer for two hours, or they can be put into the pressure cooker and pressed for 15 minutes.
2. Add the boneless chicken feet to the minced green onion, coriander and minced garlic, and add soy sauce and chili oil to taste.
3. After plating, pour red oil again.
Fresh shallot and scallion chicken
Raw material:
500 grams of marinated black-bone chicken, 150 grams of shredded green bamboo shoots, 80 grams of crispy peas, and 100 grams of chopped green onions.
Seasoning:
250g fresh roasted pepper sauce:
110 grams of fresh spicy fresh sauce, 35 grams of oyster sauce, 35 grams of chicken powder, 300 grams of rapeseed oil, 40 grams of rattan pepper oil, 10 grams of pepper; heat the pot, pour in 10 grams of base oil, put in the green pepper section, stir over a hot fire until the green pepper is tiger skin, slightly charred, then pour in the garlic meat and fry until fragrant, remove and chop; rapeseed oil into the pot and burn to seventy percent oil temperature, pour on the chopped roasted pepper, and then pour in all other seasonings and mix well.
Production:
1. Eat the bottom taste of the green bamboo shoots, fly the water, and take out the pads and put them into the bottom of the plate;
2. The marinated black-bone chicken, chopped into blocks, and stacked on the green bamboo shoots;
3. Take 250g of pre-made fresh sesame roasted pepper sauce and pour it evenly on the stacked chicken;
4. Sprinkle the chicken pieces with chopped green onions, burn about 50 grams of salad oil to 70% oil temperature, fry chopped chives, and then sprinkle crispy peas to serve;
5. How to make marinated black chicken: Put the chicken into the brine juice (300 grams of brine juice + 100 grams of chicken powder + 6 kg of water), cook it for 20 minutes on low heat to taste the bottom, and remove it for later use.