Accompaniment to the crescent moon bone
Ingredients:
300 grams of crescent moon bones, 2 green peppers, 1 beauty pepper.
Accessories:
5 grams of star anise, 3 bay leaves, 3 grams of Sichuan pepper, 10 grams of green onions, 8 grams of ginger, 20 grams of green garlic seedlings.
Seasoning:
30 grams of golden mark delicious dark soy sauce, 20 grams of flavored soy sauce, 5 grams of sesame oil, 10 grams of black black bean sauce, 20 grams of rice wine, 5 grams of salt, 800 grams of water.
Make:
1. After the crescent bone flies into the water, add auxiliary materials, salt, rice wine, and dark soy sauce to the pot and simmer and set aside.
2. Add black black bean sauce, green pepper, bell pepper stir-fry, add crescent bones, extremely fresh and other seasonings, and finally add sesame oil, green garlic sprouts from the pot and put on a plate.
Concentrate:
The crescent bone refers to a crescent-shaped soft tissue at the junction between the sandwich meat of the animal's foreleg and the fan bone, which can be used for roasting, stewing, and chopping small pieces as a side dish for alcohol.
Tomato fat beef stew
Raw material:
350g of fat beef, 300g of tomatoes, appropriate amount of vermicelli, 100g of enoki mushrooms, 2 shiitake mushrooms, 5~6 cloves of garlic, appropriate amount of tomato paste, cooking wine, golden kitchen soy sauce, and high-quality oyster sauce from Guangweiyuan.
Make:
1. Fat beef in a pot under cold water, add Guangweiyuan cooking wine, blanch and remove blood.
2. Roast the tomatoes on the fire a few times and peel them, the skin has a small crack, and tear it off.
3. Heat the oil, add the minced garlic and stir-fry until fragrant.
4. Pour in diced tomatoes, Golden Kitchen soy sauce, Guangweiyuan fine oyster sauce and tomato sauce to boil out the tomato soup.
5. Pour in hot water, a handful of soaked vermicelli, enoki mushrooms, blanched fat beef, and finally add two shiitake mushrooms to enhance the flavor.
6. Cook for two minutes on medium heat, there are vegetables and meat, vermicelli can also replace the staple food, a big pot of warmth, no matter how cold the weather is, you are not afraid.
Yellow stewed eel segments
The eel segment after yellow stew is delicate and fragrant, delicious and delicious, ruddy in color, thick and shiny in juice.
Raw material:
1 live eel (about 500 grams), 15 grams of winter bamboo shoots, 1.5 grams of refined salt, 25 grams of pork fat, 15 grams of sweet noodle sauce, 5 grams of Shuifa mushrooms, 200 grams of clear soup, 15 grams of soy sauce, 5 grams of wet starch, 10 grams of Shao wine, 1 green onion, 1 gram of monosodium glutamate, 25 grams of white oil, 15 grams of sugar, 1 slice of ginger, 750 grams of peanut oil (about 50 grams).
Production process:
Primary processing and cutting:
After the eel is slaughtered, the internal organs are removed and washed, the head and tail are removed, and the length is cut into 5 cm segments; Draw the pork fat with a comb and a knife, and then cut it into slices; Cut each mushroom in half, and cut the bamboo shoots into thin slices.
Cooking:
Blanch the mushrooms and bamboo shoots in boiling water; Put the eel segments in a bowl, add soy sauce (5 grams) and Shao wine (10 grams) and marinate slightly; Put the frying spoon on the fire, add peanut oil and cook until it is 80% hot, put the fish into the fry until it is 80% ripe, and remove it; In addition, use a frying spoon to put white oil (15 grams) when the sugar is fried until the foam is yellow, add the sweet noodle sauce to "boil" and cook, then put in the meat slices, green onions, ginger, soy sauce, clear soup, eel segments, winter bamboo shoots, mushrooms, Shao wine to boil, move to a slight simmer consumption, until the soup is left one-third, when the fish is cooked, take out the eel segment, pork fat, winter bamboo shoots, mushrooms, put it into the plate, add monosodium glutamate to the soup, thicken it with wet starch, pour it with white oil and stir well, and it is made on the fish.