Korean-style grilled dog legs
Peculiarity:
The outside is charred and the inside is tender, and the sauce is fragrant.
Raw material:
1 dog hind leg (about 1200 grams), 10 lotus leaf cakes, 5 dry grams of water, 750 grams of charcoal.
Seasoning:
1 dish of Dae Xi Da Korean hot sauce (about 20 grams) 1 dish of Dae Hei Da Korean hot sauce (about 20 grams) 1 bowl of dog sauce, 20 grams of shredded green onion, shredded green garlic, shredded pepper, monosodium glutamate, Sichuan pepper, 100 grams of green onions, 50 grams of ginger, 100 grams of artemisia, 30 grams of star anise, 30 grams of refined salt, 10 grams of cinnamon.
Making of Dog Sauce:
Raw material:
250 grams of cooked dog heart, 500 grams of cooked dog belly, 200 grams of cooked dog intestines, 500 grams of dog oil, 150 grams of minced green onions, 100 grams of minced chili peppers, 100 grams of Korean chili powder, 250 grams of Korean soybean paste, 50 grams of monosodium glutamate, 20 grams of Knorr chicken powder, 50 grams of Su leaf powder, 250 grams of water, 20 grams of dog broth.
Production:
1. Cut the cooked dog heart, dog belly, and dog intestine into 0.2 cm square pieces.
2. Put the dog fat in a pot, add water and heat over low heat for 30 minutes, then take 100 grams of oil.
3. Add dog fat to the pot and cook until it is hot, add minced green onions and chili peppers and stir over low heat until fragrant, and add Korean chili powder, Korean mish, Knorr chicken powder, and Su leaf powder. Heat monosodium glutamate and dog broth over low heat for 10 minutes and stir well.
Directions:
1. Put the cleaned dog legs into a bucket and rinse them with running water for 1 hour until there is no blood water.
2. Put dog legs, green onions, ginger, artemisia, pepper, star anise, cinnamon, refined salt, and monosodium glutamate into boiling water and cook for 40 minutes until cooked, remove the water, and the soup is dog broth.
3. Add charcoal to the stove and ignite it, put the dog leg on a stand 8 cm high from the fire and roast it over an open flame, turn it every 2 minutes, bake it for about a few minutes, take it out and put it on a plate.
4. When eating, use the cake roll meat, shredded green onions, shredded green garlic, shredded peppers, dipped in Daxi Da Korean roast sauce, Daxi Da Korean hot sauce, and dog sauce to eat.
Pan-fried black pork on a stone plate
Ingredient:
Black pork belly, ginger, garlic, green onion, brine sauce, coriander, red millet pepper, salt, thirteen spices, cauliflower, green and red pepper rings, soybean paste, green and red millet peppercorns, onion grains, chili powder, Donggu soy sauce.
Production:
1. Put the whole piece of black pork belly in a basin, add marinade (ginger, garlic, green onion, brine juice, coriander, red millet pepper, salt and thirteen spices in a blender to make juice) and put it in the fresh-keeping freezer to marinate for 3 days.
2. Put the cauliflower into a hot oil pan and fry it, then put it in a pot with a little base oil, add green and red pepper rings and salt and stir-fry to taste.
3. Put the marinated pork belly into the basket and steam it, take it out and let it cool, cut it into thick slices, and then put it in the oven and bake it until golden brown.
4. Put a little salad oil in the pot and heat it, add soybean paste, green and red millet peppers, onions, and chili powder to fry until fragrant, then add the roasted pork belly slices and Donggu soy sauce and stir-fry well, put it on the hot stone plate out of the pot, and put the fried cauliflower next to it, and then it can be served.
Dried Matsutake mushrooms
Raw material:
200g matsutake mushrooms, dried chili peppers, coriander, kale strips, soy sauce, chicken broth mix.
Production:
1. Use 200 grams of fresh (or chilled) matsutake mushrooms and cut them into thick slices, put a little base oil in the pan, fry the matsutake slices to remove excess water, make the surface slightly dry, and put it out for later use;
2. Put a little dried chili pepper in the bottom oil in the pot, add the matsutake slices and stir-fry slightly, then add 70 grams of coriander and kale strips, add 3 grams of chicken powder, cook June fresh soy sauce on the wall of the pot, and quickly stir out of the pot over high heat.