Sichuan pepper meat
Ingredients:
900 grams of pork belly.
Perfume:
12 grams of Sichuan pepper, 5 grams of star anise, 1 gram of cloves.
Distribution:
50 grams of cooking wine, 35 grams of light soy sauce, 30 grams of ginger slices, 30 grams of green onions, 5 grams of sugar, 5 grams of salt, 5 grams of dark soy sauce.
Method:
1. When buying pork belly, try to let the merchant divide it into cubes, clean it after buying it, and set it aside.
2. Put the cleaned pork belly into the pot, add an appropriate amount of water to submerge (about 2-3 cm), add 50 grams of cooking wine, 35 grams of light soy sauce, 30 grams of ginger slices, 30 grams of green onions, 5 grams of sugar, 5 grams of salt, 5 grams of dark soy sauce, 12 grams of Sichuan pepper, 5 grams of star anise, 1 gram of cloves, boil over high heat and simmer for 60 minutes before taking out. After taking it out, put it in a container, skin side up, let the moisture of the skin dry, and then use a skewer to intersperse several holes for later use.
3. Add an appropriate amount of vegetable oil to the pot, put in the meat pieces when the oil temperature is hot, fry until the tiger skin is raised, remove it, and soak it in the original soup of the boiled meat for 30 minutes, the purpose of this step is to color and soak the tiger skin, take it out after 30 minutes, cut the meat slices with a thickness of about 1 cm, and set aside.
4. Put two small chives into the hot oil pan and fry them until they change color slightly, remove them and set aside.
5. Prepare 7 grams of Sichuan pepper, put it in a bowl, add an appropriate amount of warm water and soak for 10 minutes, clean it, remove and drain the water, and set aside.
6. Prepare a bowl (a bowl that can fill the size of a slice of meat), put a piece of fried chives and ginger slices at the bottom, then put in an star anise (break the star anise), then put in the soaked peppercorns, and finally put the cut meat slices in a bowl with the skin facing down, and then pour the original soup of the boiled meat into the bowl, which accounts for about half of the meat, and set aside.
7. Put the bowl into the steamer, and buckle a plate on the bowl to prevent water vapor from entering. Steam on high heat for one hour, turn off the heat and simmer for half an hour, then steam for another hour before you can take it out.
8. After taking it out, remove the plate, pour out the soup in the bowl, then put it on the plate, buckle it, remove the star anise, Sichuan pepper, green onion, and ginger on the meat, and set aside.
9. Pour the soup of the steamed pork into the wok, add a little dark soy sauce to enhance the color, add a little water starch to thicken after boiling, and then chew the soup on the meat slices to eat.
Tips:
To make peppercorn meat, use high-quality Dahongpao peppercorns.
River crab claws stewed yellow eel
Ingredients:
150 grams of river crab claws, 500 grams of yellow eel.
Accessories:
30 grams of garlic, 20 grams of ginger, 20 grams of green onions, 20 grams of chicken fat, 30 grams of lard, 50 grams of beer.
Seasoning:
5 grams of concentrated chicken juice, 15 grams of chef's soup, 6 grams of yellow lantern chili sauce, and 600 grams of second soup.
Cooking Steps:
1. Crab claws are floated, put green onion and ginger in the pot to blanch crab claws for later use, eel warm water to remove mucus, and change the flower knife for later use;
2. Pat the garlic, add lard, chicken fat, yellow lantern sauce, stir-fry the eel, heat 600 grams of broth, 50 grams of beer, a small slice of angelica, stew the soup to become milky yellow and simmer over low heat for 20 minutes, add concentrated chicken juice, chef's soup, cover the lid, simmer for 5 minutes, beat the yellow eel, put in the crab claws that fly in the water in advance, and cook for 3 minutes, the soup can be thickened, and the garlic is easier to taste;
3. Beat out the yellow eel segment and combine it with crab claws to put it on a plate.
Cooking Points:
The crab claws should be rinsed, not easy to cook for a long time, pat the garlic boiling pot, and add the soup to collect the juice naturally.
Shrimp gum and bean pastry
Make a more delicate dish. Shrimp gum is stuffed into broad bean paste, steamed first, then fried and then fried, the taste is changeable, and the taste is very good.
Raw material:
75 grams of shrimp gelatin, 100 grams of broad bean paste.
Seasoning:
75 grams of spicy crisp Huang Feihong, 30 grams of corn starch, 2 grams of salt and pepper, 2 grams of monosodium glutamate, 1 gram of pepper, 5 grams of garlic, and 1 kilogram of salad oil.
Production:
1. Divide the broad bean paste into two, shoot the corn starch inside, squeeze the shrimp glue on one petal of watercress, and then glue the other petal of watercress, after all the shrimp paste is stuffed, put the broad bean paste into the plate, and steam it for 5 minutes.
2. Put the salad oil into the pot, when it is 60% hot, put in the broad bean paste, soak and fry it on low heat until the surface begins to change color, and remove the oil.
3. Leave the bottom oil in the pot, when it is hot, add the garlic paste and stir-fry until fragrant, add the spicy crisp and broad bean paste, stir well over high heat, season with pepper and salt, monosodium glutamate and pepper, take out and put on a plate.