Roast rabbit with a fragrant fragrance
Raw material:
1 gram of rabbit meat.
Seasoning:
500 grams of rice wine, 50 grams of salt and pepper, Ingredient A (20 grams of kaempfera and star anise, 10 grams of cinnamon, 4 grass fruits, 10 grams of cloves, 5 grams of camphor leaves, 30 grams of salt, 20 grams of chicken powder), 18 grams of aqueous maltose solution, 1 dry gram of salad oil (about 70 grams).
Directions:
1. Wash the rabbit meat and prick it with a bamboo skewer in the thick part of the meat. Rice wine is mixed with 500 grams of water, and other seasonings other than salad oil and maltose water are added to soak for 8 hours.
2. Put the pot on the fire, add 3 dry grams of A and water and cook until the rabbit meat is mature, brush the maltose water, dry, bake in the oven at 120 C for 1 hour, take out the pieces, fry the skull in the oil pan until golden brown, and the salt and pepper dish can be used.
Spicy betel nut deep-sea crab claws
Characteristics of the finished dish:
Spicy, fragrant, with a slight hint of betel nut.
Crab claw juice recipe:
100 grams of Chubang soy sauce, 150 grams of Chubang oyster sauce, 200 grams of Maggi fresh and spicy sauce, 60 grams of rattan pepper oil, 200 grams of sugar, 5 betel nuts.
Production:
1. Take 500 grams of thawed crab claws, add a little rice wine to a pot of boiling water for 3-5 minutes, remove and rinse for later use;
2. Take 150 grams of prepared spicy sauce and pour it into a container containing prepared crab claws;
3. Add a little red and green millet pepper, add a little garlic and soak for 20-30 minutes.
Steamed chicken with bamboo fungus
Ingredient:
Slaughter a clean chicken, 10 grams of jujubes, 8 wild bamboo fungus, an appropriate amount of matsutake mushrooms, two slices of ginger, clear chicken soup, honey, salt, and chicken powder.
Method:
1. Cut the jujube into granules and season with honey to make jujube puree.
2. Spread jujube paste, honey, salt and chicken powder evenly on the chicken and marinate for 5 minutes.
3. Boil the other half of the chicken and ginger for 3 hours to get the clear soup.
4. After soaking the bamboo fungus, simmer it in chicken broth for 3-4 minutes.
5. Add matsutake mushrooms to the chicken soup and simmer for 3 hours.
6. Stuff the marinated chicken into the simmered bamboo fungus, and finally drizzle with matsutake chicken broth.