Yuzu Roasted Gyuo
Raw material:
500 grams of oxtail, 300 grams of grapefruit peel, 10 grams of minced ginger, minced green onion, 10 grams of minced garlic, 50 ml of mash, 10 grams of pickled pepper, 10 ml of liquor, 10 ml of beer, 15 grams of fried powder, 10 grams of glutinous rice flour, 8 grams of corn starch, 6 grams of dried chili pepper, 2 grams of kaempfera, 3 grams of bay leaves, 5 grams of tangerine peel, 2 grams of fennel, 4 grams of good ginger, salt, monosodium glutamate, sugar, vinegar, fresh soup, appropriate amount of salad oil, 1 pat of Sprite.
Method:
1. Chop the oxtail into 5 cm long segments, blanch and set aside.
2. Remove the outermost yellow thin piece of the peeled grapefruit peel, then cut the remaining white thick skin into thick strips and soak it in Sprite soda for 20 minutes.
3. Put water in the pot, boil the cadmon, bay leaves, tangerine peel, fennel, ginger and dried chili peppers, put the oxtail in and cook until medium cooked.
4. Take fragrant fried powder, beer, glutinous rice flour, corn starch and a little water to make a paste, then put the grapefruit strips into the paste, and then fry them in a hot oil pan, take them out and put them on the plate.
5. Heat a little oil in a pot, first add minced ginger, minced green onion, minced garlic and minced pickled pepper and stir-fry until fragrant, then add fresh soup to boil, add oxtail and add liquor, salt and monosodium glutamate to burn into the flavor, remove from the pot and put on a plate.
6. Put the mash, vinegar and sugar into a pot and boil it into a thick sauce, then pour it on the grapefruit strips on the plate to make a dish.
Swallow the silk of the eel
Raw material:
400 grams of fresh eel, 100 grams of enoki mushrooms, 80 grams of shredded green bamboo shoots, ginger rice, garlic rice, millet spicy powder, chopped green onion, seafood and fish juice, spicy fresh sauce, oyster sauce, salt, monosodium glutamate, fresh soup, scallion oil.
Method:
1. Mix water in the pot and put ginger, shallots and cooking wine, pour the eel into it when it boils, and boil it until it is broken, then take it out and cut it into eel silk.
2. Put enoki mushrooms and green bamboo shoots into the pot, fry them and adjust the salty and fresh taste, put them out of the pot and put them on the bottom of the plate, then put the eel shreds into the fresh soup pot and boil them in water, take them out and put them on top of the enoki mushrooms and green bamboo shoots.
3. Put chicken fat in another pot, stir-fry ginger rice, garlic and millet spicy until fragrant, add an appropriate amount of fresh soup and add seafood and fish juice, spicy fresh sauce, oyster sauce, etc. to adjust the taste, pour it on the eel shreds and sprinkle some chopped chives, and finally pour in an appropriate amount of hot scallion oil, and the fragrance can be served.
Pork tendon broth
Ingredients:
500 boar tendon meat.
Accessories:
50 grams of seeds, 25 grams of dates, 25 grams of Huaishan, 20 grams of prince ginseng, 15 grams of morels.
Distribution:
Appropriate amount of green onion, ginger slices, cooking wine, and salt.
Method:
1. Cut the pork tendon meat into large pieces, about 3-4 pieces per catty, and then mark each piece of meat with a word knife, put it in a basin, add an appropriate amount of water to soak the bleeding water, and set aside.
2. Put the meat pieces into the pot, add an appropriate amount of water to submerge, then add an appropriate amount of water to submerge, then put in an appropriate amount of green onions, ginger slices and cooking wine, skim off the foam after boiling, blanch for 3 minutes, remove and clean again, and set aside.
3. Put the blanched meat pieces into the stew pot, then put in all the accessories, add an appropriate amount of water to submerge, cover the lid, put it in the steamer and simmer for 2 hours.
4. After removing from the pot, add an appropriate amount of salt according to personal taste.