Double mushroom fried pork belly
After the pork belly is boiled until soft, it is cooked with spicy fresh sauce and oyster sauce and roast sauce, which is not only salty and fresh, but also rich in sauce, spicy and refreshing, and has an attractive aroma, making the ingredients smooth and tender, and delicious.
Raw material:
150 grams of cooked pork belly, 150 grams of fresh shiitake mushrooms, 150 grams of fresh straw mushrooms, 5 grams of green and red peppers, and 5 grams of green onions, ginger and garlic slices.
Seasoning:
15 grams of spicy fresh sauce, 10 grams of roast sauce, 2 grams of chicken broth mix, 10 grams of oyster sauce, 100 grams of second soup, 3 grams of pepper, 2 grams of sugar, 15 grams of corn starch, 10 grams of dark soy sauce, 5 grams of Sichuan pepper oil, 10 grams of vegetable oil, 5 grams of star anise.
Production:
1. Slice the cooked pork belly into slices with an oblique knife; Open the fresh shiitake mushrooms and straw mushrooms in half and set aside.
2. Boil water in a pot, blanch the pork belly, straw mushroom slices, and shiitake mushroom slices respectively, and pour them out for later use.
3. Add oil to the pot, stir-fry chives, ginger, garlic, star anise, add spicy fresh sauce and other seasonings to boil, pour in the main and auxiliary ingredients, stir-fry evenly until the flavor is thorough, add green and red pepper segments, thicken, pour pepper oil, and put it on a plate.
Kedu steamed three rounds
Inomaru
Ingredients: pork, net squid, green onion, minced garlic, salt, sugar, pepper, tapioca flour.
Preparation: Fry the green onion and garlic in hot oil until fragrant, remove and drain the oil; Fry the squid until fragrant and chop it into powder; Cut the pork into small pieces, add fried green onions, minced garlic, minced squid, salt, sugar, pepper, and tapioca flour and mix well to make small meatballs.
萝卜丸子
Ingredients: white radish, minced pork, tapioca flour, salt, sugar.
Preparation: Peel and wash the white radish, cut into shreds, boil in boiling water for 1 minute, flush for 3 minutes until cold, put it in a white cloth bag and squeeze out the water, add fried minced pork, tapioca flour, salt, sugar and mix well to make small balls.
Rice Flour Maru
Ingredients: taro, minced pork, rice flour, minced green onion, pepper, tapioca flour.
Preparation: Peel and wash the taro, cut into small pieces, and soak the rice flour thoroughly; Stir-fry the minced pork until fragrant, add taro, rice noodles, minced green onions, pepper and tapioca flour and mix well to make rice flour balls.
Other ingredients: chopped chives.
Combination: Put the three types of meatballs together on a plate, steam them in a steamer, and garnish with chopped chives before serving.
Comments: Meatballs have always been a favorite New Year's dish of the Hakka people, which means reunion. This dish combines a variety of meatballs in one cage, with a variety of flavors and rich flavors.
Golden soup fish maw drunk fairy chicken
Raw material;
1 old chicken with butter, fish maw, fresh abalone, ham slices, snail slices, water chestnut pieces, fresh cordyceps flowers, seasonal vegetables, mushrooms, golden soup, purified water.
Production:
1. Chop the butter old chicken, flush it to remove the blood stain, put it in a vacuum bag, cook it at low temperature until cooked, put it in the chicken broth, add water chestnut pieces to cook, put it in the pot, and serve it with soaked fish maw, fresh abalone, ham slices, snail slices, seasonal vegetables and fungi together, garnish with fresh cordyceps flowers, and boil it to eat when eating.
2. How to prepare the golden soup: Put more than 3 years of net butter old chicken into the pot with the pillar, red meat, ham, and small fish maw belly, add pure water and boil for 6 hours ~ 8 hours until the soup is mellow and golden in color, and filter it.
Baked pork ribs in Jinyuan
Raw material:
Pork ribs, ginger, green onion, soy sauce, red yeast rice, tempeh paste, corn starch.
Production:
1. Chop the ribs, rinse to remove the blood, add soy sauce to marinate until colored, pat the cornstarch, fry in hot oil until crispy, remove and drain the oil;
2. Leave the bottom oil in the pot, add ginger and green onion and stir-fry until fragrant, add red yeast rice and black bean sauce and stir-fry until fragrant, add ribs and stir-fry evenly;
3. Start another clean pot, heat the yin oil, bake the ribs for 8 minutes ~ 10 minutes until the color is red and bright, the soup is thick, remove from the pot, and the yard plate can be shaped.
Black truffle pigeon crockpot soup
Raw material:
Net old pigeon, pigeon eggs, Yunnan black truffle, fresh wolfberry, ginger, peppercorns, salt, rice wine.
Production:
1. Treat the old pigeon, put it into the stew pot with black truffle, ginger, peppercorns, a little rice wine, and an appropriate amount of pure water, simmer for 6 to 8 hours, put the boiled pigeon eggs, add salt to taste, and garnish with fresh berries.
Pepper Ma Tai and black chicken
Raw material:
Jingtai and black chicken, shredded red pepper, old ginger, sand ginger, green onion, pepper, homemade pepper sesame juice.
Production:
1. Treat the black chicken, soak it in water with old ginger, sand ginger, green onion and pepper at 100 °C to 120 °C for about 3 hours, take it out and let it cool, remove the bones and chop the pieces, put it on a plate, pour pepper sesame juice, and garnish with red pepper shreds.
Beef tendon soup with yin vegetables
Raw material:
1 beef tendon, 5 net chicken feet, 50 grams of soybeans, appropriate amount of yin vegetables and ginger slices, appropriate amount of salt and soy sauce.
Production:
1. Boil the chicken feet and beef tendons in water, soak and wash the soybeans and vegetables respectively;
2. Put water into the casserole, put beef tendons, chicken feet, soaked soybeans, yin vegetables, ginger slices, boil for 10 minutes on high heat, then turn to low heat and cook for 1.5 hours, add salt to taste, remove from the pot, soybean yard plate at the bottom, beef tendon changed to knife and cut into equal thick slices, chicken feet, yin vegetables to make shapes, and serve them with soy sauce.
Chick scallop stewed radish balls
Raw material:
Local white radish, domestic scallops, shredded ham, shredded chives, sliced ginger, clear chicken soup, salt.
Production:
1. Wash and peel the white radish, remove the old tendons, dig it into small balls with a ball digger, and soak the scallops in water for later use;
2. Steam the radish balls with soaked scallops, ginger slices, and chicken soup for 40 minutes, take them out, remove the ginger slices, add a little salt to taste, put them in a stew pot, and garnish with shredded ham and chives.