Abalone back to the pot meat
Ingredients:
2 live abalone (about 200 grams), 250 grams of pork two knives, 50 grams of green pepper slices, 50 grams of green garlic sprouts.
Seasoning:
Pixian bean paste, tempeh, ginger slices, green onion segments, garlic slices, soy sauce, cooking wine, and scallion oil are appropriate amounts.
Method:
1. Boil the skin and clean the pork meat, put it in a pot with ginger slices and green onions and cook it until it is broken, then take it out and cut it into thin slices. After the abalone is cleaned, it is sliced, and then blanched quickly in the pot and showered.
2. Heat the pot on the fire, add a little scallion oil, stir-fry the pork slices to get out of the oil, see that it is in the shape of a lamp nest, put ginger slices, garlic slices and Pixian bean paste, wait to cook in cooking wine and put in tempeh to fry the flavor, put in green pepper slices and abalone slices and stir-fry, and finally sprinkle in green garlic sprouts and stir evenly out of the pot and put it on the plate.
Green pepper and garlic stir-fried crab
Raw material:
Two flower crabs (600 grams in total), 50 grams of green pepper rings, 50 grams of ginger slices, 50 grams of garlic, and a little egg liquid (beaten).
Seasoning:
50 ml of pork bone broth, 5 ml of cooking wine, salt, chicken essence, pepper, and fresh oil.
Make:
1. Slaughter the crab and cut it into pieces, evenly sprinkle it with dry cornstarch, fry it in a hot oil pan, pour out and drain the oil.
2. Leave the bottom oil in the pot to heat, add green pepper rings, ginger slices, and garlic to fry until fragrant, then fry the fried crab pieces, cook in cooking wine, quickly stir-fry a few times, and then season with pork bone broth and seasonings, half simmer and half fry until the juice is collected, hook in a little starch, pour in the egg liquid and stir evenly, you can put it out of the pot and put it on the plate.
Mullet fillet with sour pepper
Make:
1. After the mullet is slaughtered and cleaned, take two fish slices into slices. After the bowl, add salt, cooking wine, pepper, egg white and corn starch to grasp the flavor and starch, and after shaking it off and breaking it in the pot of boiling water, pour it out and drain it.
2. Heat the salad oil in a clean pot, first fry the wild pepper festival and green and red pepper festival until fragrant, pour in the mullet slices, and then add the wild pepper water, salt and monosodium glutamate. After stir-frying evenly, hook a little water starch to collect the juice, pour a little oil and put it on the plate.
Sichuan-style three-cup tiger crab
Make:
1. Mix the white vinegar, sugar, and spicy girl sauce, add 200ml of warm water, mix thoroughly, and make three cups of crab juice.
2. The tiger crab is cleaned, chopped into large pieces, patted with cornstarch, fried in a pan of 60% hot oil until mature, and drained the oil.
3. Cut the lactone tofu into about 1.5 cm cubes, stick the crispy powder, fry it in a hot oil pan until the skin is crispy and yellow, pour out the drained oil, and put it on the bottom of the plate.
4. Leave the bottom oil in the pot, add the soaked millet pepper and fry until fragrant, pour in the appropriate amount of crab juice, then put in the fried crab meat pieces, stir-fry evenly, then put in the fried peas and stir evenly, put the fried tofu pieces on the plate, and add a little embellishment.
Clam dace balls
The fish balls have a firm and elastic texture, and they are served with a special slightly spicy clam sauce, which has a special flavor.
Raw material:
3 fresh dace (about 1200 grams) 50 grams of soaked dried shrimp, 50 grams of coriander, 30 grams of water chestnut grains, 1 egg yolk, 10 ml of Fenjiu, 10 grams of corn starch, 10 grams of clam juice, 5 grams of salt, 5 grams of sugar, 5 grams of pepper, 10 ml of peanut oil, bitter gourd, and salad oil
Make:
1. Slaughter and cure the dace, take the clean meat, dry the water, and cut into slices. In addition, cut the bitter gourd into short sections, hollow out the inner pulp, put it into the pot of water and cut it off, drain the water and put it vertically on the plate.
2. Chop the fish, dried shrimp and coriander, add salt to taste, pound into a viscous gelatin, add water chestnut, egg yolk, Fenjiu, sugar, pepper, corn starch, peanut oil, stir in one direction, and then drop the fish gelatin to the cutting board until it is strong, and then pinch it into a ball of the same size with your hands for later use.
3. Put the pot on the fire, put the oil and cook until it is hot, soak and fry the dace balls until the color is golden brown, and remove them immediately. Wait for the oil temperature to rise to 60% hot, re-fry until the skin is shelled, remove and drain the oil, put it on the bitter gourd section on the plate, decorate it slightly, and serve it on the plate with clam juice.
Description: The clam juice is pickled with Fen wine, ginger shreds, tangerine peel shreds, salt, etc., with a slight wine fragrance, and there are finished products for sale in the market.
Pork dumplings
Raw material:
1 piece of finished pot, 50 grams of pork rice, 50 grams of soaked plum vegetables, 10 grams of green and red peppers.
Seasoning:
Ingredients (5g minced ginger, minced garlic and minced green onion)
1 kg of salad oil (about 50 grams), 2 grams of oyster sauce, 1 gram of coriander, salt and monosodium glutamate.
Make:
1. Put the salad oil in the pot, when it is 70% hot, put the pot in, soak and fry it over low heat until the color is golden, remove the oil, and put it into the container.
2. Leave the bottom oil in the pot, when it is heated to 50%, add small ingredients and stir-fry until fragrant, add pork rice and chopped plum vegetables, stir-fry over low heat until mature, add oyster sauce, salt, monosodium glutamate to taste, sprinkle in green and red pepper grains, put it on the big pot out of the pot, and sprinkle coriander to decorate. To serve, gently crush the large pot and serve it with stir-fried pork and rice.
Steamed and stuffed potpourri oxtail
Ingredients: 1000 grams of oxtail.
Excipients: 500 grams of shrimp, 500 grams of chicken breast.
Seasoning: 400 grams of ginger, 500 grams of garlic, 300 grams of dry yellow sauce, 50 grams of spices, 2 grams of cinnamon, 2 grams of bay leaves, 50 taels of grass fruit, 50 grams of nutmeg, 1 gram of cardamom, 2 grams of angelica, 50 grams of monosodium glutamate, 1000 grams of soy sauce, 250 grams of rock sugar, 500 grams of salt, 10 grams of sugar, 5 grams of sesame oil, 50 grams of water starch, 10 grams of scallion oil.
Make:
1. Change the size of the raw oxtail knife to be uniform, clean and blanch, and put it in the pot to cook;
2. Stir-fry ginger, garlic, dried yellow sauce, spices, cinnamon, bay leaves, grass fruit, nutmeg, cardamom, angelica, monosodium glutamate, soy sauce, rock sugar, salt and fry until fragrant, pour it into the pot where the oxtail is boiled and cook for 120 minutes, soak for 40 minutes; Cooked oxtail deboned;
3. Puree the shrimp meat and chicken breast respectively; Wrap the meat puree in the oxtail and steam in a steamer for 30 minutes. Pour the sauce over you; Garnish with coriander leaves and goji berries.