Sauce fragrant chicken wings
Ingredients:
2000 grams of frozen chicken wings.
Spices:
15 grams of peppercorns, 10 grams of India pepper king, 5 grams of star anise, 4 grams of white angelica, 2 grams of cinnamon, 2 grams of white cardamom, 5 cloves, 4 fragrant leaves.
Sauces:
200 grams of rock sugar, 130 grams of barbecued pork sauce, 80 grams of pork rib sauce, 70 grams of gold label light soy sauce, 30 grams of oyster sauce, 10 grams of chicken essence, 10 grams of monosodium glutamate.
Ingredient:
50 grams of green onions, 50 grams of ginger slices, and 20 grams of red yeast rice.
Detailed:
1. Put the frozen chicken wings into clean water to thaw, change the water several times after thawing, soak the bleeding water and remove the dry water, and set aside.
2. Put the chicken wings in a basin, add an appropriate amount of green onion ginger slices and high liquor, mix well, marinate for about 30 minutes, rinse well, control the moisture, and set aside.
3. Add an appropriate amount of vegetable oil to the pot, fry the chicken wings until the surface is golden and set, and then remove and set aside.
4. Put all the spices in a bowl and soak in warm water for 10 minutes, remove the water and set aside.
5. Put all the sauce into a basin and mix well and set aside.
6. Add an appropriate amount of vegetable oil to the wok, add 50 grams of green onion and ginger slices, fry all the spices after the fragrance, fry the spices and then add the sauce, add about 1500 grams of water after the sauce is fragrant, put in 20 grams of red yeast rice (if there is none), boil and cook for 2 minutes to salvage all the slag with a leak.
7. Then put the chicken wings into the boil, turn off the heat and soak for 3 hours, and when the time is up, you can remove the juice from the pot after the heat is reduced.
Steamed yak meat
Raw material:
370 grams of yak meat, 75 grams of rice, 8 grams of ginger rice, 30 grams of bean paste, 5 grams of Sichuan tempeh, 3 grams of Sichuan pepper powder, 3 grams of pepper powder, 2 grams of chili powder, 13 ml of cooking wine, 30 ml of soy sauce, chopped green onion, coriander, and vegetable oil.
Make:
1. Put the pot on the heat, add the rice and stir-fry until fragrant, pour it out and grind it into a coarse powder. Chop the tempeh finely, wash the coriander and chop it, and set aside.
2. Cut the beef into thin slices 4 cm long and 2.5 cm wide, add vegetable oil, cooking wine, soy sauce, ginger rice, minced black beans, bean paste, pepper and rice flour and mix well, neatly put it in a bowl and steam it in the upper drawer, take it out and turn it over on a plate, and sprinkle with chopped green onions.
3. Serve on a small plate with chopped coriander, peppercorn powder and pepper. Guests can dip as they like.
Stewed enoki fish with matsutake mushroom and bamboo fungus
Raw material:
A large yellow croaker, 150 grams of chicken broth, and 20 grams of bamboo sunflower. 10 grams of fresh matsutake mushrooms, 50 grams of egg whites, one cabbage gall bladder, and two wolfberries.
Seasoning:
20 grams of salt, 10 grams of monosodium glutamate, 10 grams of corn starch.
Make:
1. Slaughter and wash the large yellow croaker, remove the skin and bones to remove the meat;
2. Take a food processor, add yellow croaker meat, seasonings, egg whites, an appropriate amount of pure water, ice cubes, beat the fish meat with a food processor until it is gelatinous, put it into an extruded bag to squeeze out the shape of enoki mushrooms, put it in 80 degrees of water to cook, and set aside;
3. Put the bamboo sunflower and fresh matsutake mushroom into the well-seasoned chicken soup, steam for 15 minutes, take out and set aside;
4. Add the prepared enoki minced fish, vegetable gallbladder and wolfberry to the soup and steam for two minutes.