Crispy black pepper belly
Raw material:
1 kg of peeled pork belly (3 servings), 50g mixed lettuce, 30g shallots.
Seasoning;
150 grams of black pepper juice, 20 grams of dark soy sauce, 3 grams of salt, 40 grams of sugar.
Black pepper crispy candy:
100 grams of sugar, 20 grams of chopped black pepper; Mix well.
Production:
1. Cook the skinless pork belly, cool and change it into a finger-wide strip for later use;
2. Fry the pork belly in the pot until the skin is golden and oily, then add the shallots and stir-fry until fragrant, add the dark soy sauce, salt and water (cover without meat), bring to a boil over high heat, turn to low heat and simmer for 30 minutes, then reduce the juice on high heat until thick and set aside;
3. Sprinkle the pork belly crust with crispy sugar and press it firmly, bake the caramel in a 200-degree oven to color the crust (about five minutes), take it out and change the knife to put it on a plate with lettuce.
Sour duck soup
Ingredient:
700 grams of tender duck, 5 slices of ginger, 18 grams of rapeseed oil, 5 grams of lard, 1000 grams of broth, 18 grams of sour soup sauce, 12 grams of cooking wine, 3 grams of sugar.
Method:
1. Wash a tender duck and cut it into small pieces, flush for 30 minutes, blanch the pot under cold water, and then wash it with water for later use.
2. Heat the pot, add rapeseed oil and lard and stir-fry the ginger slices, pour in the duck pieces and fry them over high heat, cook in the cooking wine and sour soup sauce and fry until fragrant, pour in the boiling broth and cover the duck pieces, turn to the casserole and simmer slowly after boiling the pot over high heat.
3. After receiving more than half of the soup, simmer for about 35 minutes.
Maple Town Noodles
Peculiarity:
Fengzhen noodles are a famous noodle dish in the Fengzhen area of Suzhou (where Yihanshan Temple is located, formerly known as Fengqiao Town). This noodle was created during the Taiping Heavenly Kingdom (1851-1864) and has a history of 150 years. It is made with boiled noodles and a special fish broth. It is characterized by its clear soup and mellow taste.
Raw material:
500 grams of hand-rolled thin noodles, 600 grams of pork ribs, 750 grams of eel, seasoning package (3 grams of Sichuan pepper, 4 grams of star anise, 4 grams of cinnamon, 1.5 grams of fennel, 1 gram of bay leaves), 50 grams of green onions, 25 grams of ginger, 20 grams of cooking wine, 4 grams of refined salt, 10 grams of alum water, 100 grams of wine, 15 grams of minced green onions, 450 grams of lard.
Directions:
1. Slaughter the live eel and cut it into 3 cm long segments. Add 400 grams of lard to the pot and cook until it is hot, fry the eel segment to dry the water, and pour it into a colander.
2. Put the eel segments into a pot of clear water, add 25 grams of green onions, 15 grams of ginger slices and bring to a boil, cook for about 1 hour, remove the green onions, ginger slices, and eel segments for later use.
3. Put the pork ribs into the fish soup, add the seasoning packet, the remaining green onions, ginger, cooking wine, refined salt, cover tightly, and simmer over low heat until the meat is soft and rotten.
4. Put the liquor into a container, add cold boiled water, let it ferment, add minced green onions and mix well when the rice grains float, and put them in a bowl respectively.
5. Take out the boiled meat and cut it into small pieces for later use. Bring the broth to a boil over high heat, remove the slag, add alum water to hang the soup to form a mung bean-colored marinade, and use low heat for later use.
6. Put the noodles into a pot of boiling water and cook them (cold water twice in the middle), add an appropriate amount of lard and 1 spoon of fish broth to the wine, scoop in the noodles, and put meat pieces on top to serve.
Prompt:
When boiling fish soup, add enough water at one time, and the amount can be determined according to the amount of noodles. Don't add oil to the bowl for frying fish, but add the remaining oil.