Roasted beef brisket with duck paw fish
The three parts of beef, duck and fish are respectively fired with three flavor types: beef brisket is cooked with canned oxtail soup, dark soy sauce and oyster sauce, and dried chili peppers are added, which is slightly spicy; The duck paw is braised and has no spicy taste; The fish maw is cooked with homemade sauce to highlight the flavor of the sauce and have a strong spicy taste. Before cooking, the three ingredients are combined and heated, which seems to be produced in one pot, but in fact, the taste and texture are different.
Batch prefabrication:
1. 40 catties of beef brisket are changed into 3 cm square pieces and the blood is washed away. Put 1600 grams of mixed oil into the pot (salad oil, butter, chicken fat are mixed according to the ratio of 1:1:1) and burn until it is hot, 200 grams of green onions, 200 grams of ginger slices, 40 grams of dried red pepper, 30 grams of green peppercorns, 10 grams of star anise and stir-fry until the surface is tightened and dry, add 40 kg of water, 8 canned oxtail soup (about 300 grams / listen), 400 grams of oyster sauce, 120 grams of rock sugar, 100 grams of chicken rice soy sauce, 80 grams of salt, 60 grams of monosodium glutamate, and 60 grams of chicken powder, Bring the heat to low and simmer for 90 minutes, turn off the heat and remove the brisket, drain the original soup and set aside.
2. Rinse 20 pounds of boneless duck paws to remove the peculiar smell, and blanch them in boiling water. Put 600 grams of salad oil into the pot and burn until it is hot, put 200 grams of green onion and ginger slices and fry until fragrant, pour in the duck paw, put 300 grams of cooking wine and stir-fry, wait for the water in the pot to fry dry, the aroma escapes, add water to submerge the raw materials, add 250 grams of fresh soy sauce, 180 grams of sugar, 40 grams of salt, monosodium glutamate, and 35 grams of chicken powder, boil over high heat and simmer for 30 minutes, remove the duck paws, and discard the original soup.
3. Fresh fish bubbles (ordered from aquatic suppliers, the purchase price is 23 yuan/catty) 15 catties are cut from it and flushed for later use.
4. Put 300 grams of rapeseed oil and chicken fat into the pot and burn until it is hot, put 100 grams of ginger slices and garlic slices to stir-fry until fragrant, add 180 grams of chili sauce to fry the fragrance, pour in the fish bubble and stir evenly, add water to soak the raw materials, add 200 grams of cooking wine, 120 grams of Donggu Yipin fresh soy sauce, 100 grams of sugar, boil over high heat and turn to low heat for 20 minutes, turn off the fire and take out the fish bubbles, drain the original soup, and use it to make other dishes.
Cooking process:
Put 600 grams of beef brisket soup in the casserole, add 300 grams of beef brisket, 200 grams of duck feet, 150 grams of fish bubbles, boil over high heat and heat over medium heat for 1 minute, hook thin thickener, drizzle with oil, and sprinkle 10 grams of green and red pepper rings with oil in advance to go.
Note: When making at home, please reduce the amount of ingredients and ingredients in proportion
Green pepper fish
Raw material:
1 black fish (about 1250 grams), 150 grams of lettuce, 100 grams of bean sprouts, salt, pepper, egg white, wet starch, chicken powder, two wattle chili peppers, green millet peppers, shallots, rattan pepper oil, soy sauce, cooking wine, minced garlic, minced ginger, green onion and ginger water, fresh green peppercorns, and salad oil.
Production:
1. After slaughtering the black fish, remove the fish bones, then cut them into thin slices, add salt, ginger and scallion water, egg white, wet starch, and marinate for preparation.
2. After the two vitex strips and green millet peppers are cleaned, they are fried in a pot, taken out to cool, then chopped finely, add garlic, salt, chicken powder, and minced ginger, mix evenly, and become homemade green pepper sauce.
3. After the accessories are fried, put them into the basin and lay the base. Take an appropriate amount of marinated black fish fillets into the pot and cook them out, put them on the accessories, and then scoop the homemade green pepper sauce on the fish fillets, sprinkle with chopped green onions, garlic paste, fresh green peppercorns, and pour in sixty percent hot oil to fry fragrant.
Spicy sauce flavored snails
Ingredients:
1000 grams of snails.
Distribution:
1500 grams of water, 200 grams of oyster sauce, 150 grams of salad oil, 60 grams of green onions, 40 grams of garlic, 40 grams of ginger slices, 40 grams of sugar, 30 grams of celery, 30 grams of chicken rice soy sauce, 25 grams of new generation chili, 15 grams of bright red millet spicy, 15 grams of fresh green millet spicy, 10 grams of chicken essence, 10 grams of monosodium glutamate, 7 grams of dried green peppercorns, 7 grams of Dahongpao peppercorns, 2 grams of white peppercorns, 2 grams of angelica angelica, 1 gram of bay leaves.
Method:
1. After buying the snails, put them in a basin, add about 40 grams of salt, pour water to submerge, and then use a larger basin to cover it. This step simulates the living environment of the snail, so that it can spit sand, and it will be spit clean in about 15 minutes. Clean the snails with clean water after spitting sand, and then remove the tails of the snails one by one for later use.
2. Put the snails into the pot, add water to submerge, immediately take them out and put them in cold water to interrupt the cooling, remove them, control the moisture, and set aside.
3. Add 150 grams of salad oil to the wok, then put 60 grams of green onions, 40 grams of garlic, 40 grams of ginger, 30 grams of celery, 25 grams of new generation of chili, 15 grams of fresh red millet spicy, 15 grams of fresh green millet spicy, 7 grams of dried green peppercorns, 7 grams of Dahongpao peppercorns, 2 grams of white peppercorns, 2 grams of angelica, 1 gram of bay leaves, add 1500 grams of water after stir-frying it over medium and low heat, then add 1500 grams of water, and then add 1500 grams of water, and then put in 200 grams of oyster sauce, 40 grams of white sugar, 10 grams of chicken essence, 10 grams of monosodium glutamate, After the fire is boiled, boil for 15 minutes on medium heat, and after the fragrance comes out, use a leak to clean all the slag.
4. After salvage clean, add 30 grams of chicken rice soy sauce, then put in the processed snails, stir-fry and cook for about 3 minutes, and then you can eat it out of the pot.