Braised sheep's head
Peculiarity:
The color is bright red and the taste is fragrant.
Raw material:
1 sheep's head is about 1500 grams.
Seasoning:
50 grams of garlic, 8 grams of sugar, 10 grams of dark soy sauce, 5 grams of sugar, 5 grams of monosodium glutamate, 30 grams of salad oil.
Method:
1. Blanch the sheep's head to remove the hair, split it in half, first boil it in boiling water for 2 minutes to rinse off the blood, and then boil it in clean and cool water over low heat (the sheep boiled for about 1 hour in the year, while in previous years, it took 1 and a half to 2 hours, and it took 40 minutes in a pressure cooker). Remove the bones after removal.
2. Cut the cooked lamb's head meat into thin slices 5 cm long, 3 cm wide and 0.1 cm thick.
3. First, put the garlic granules into the oil that is boiled to 50% hot and stir over high heat until fragrant, then add the sheep's head slices, sugar, dark soy sauce, sugar and other seasonings and simmer for about 2 minutes to taste, and when the juice is thick and the flavor is strong, put in the monosodium glutamate and simmer out of the pot slightly.
Production keys:
Wait for the lamb's head to cool before cutting, because the viscosity is relatively large when it is hot. The amount of dark soy sauce should be heavier, and the color should be adjusted to red and bright.
Fresh mandarin fish with milk white vinegar pepper
Raw material:
Ingredients:
A live mandarin fish, shredded green onions, coriander.
Seasoning:
Green onion, ginger, rice vinegar, pepper, evaporated milk, salt, monosodium glutamate, sesame oil, scallion oil.
Make:
Slaughter the mandarin fish, scald the skin with boiling water, scrape off the black membrane of the epidermis with a knife, and blanch it with hot oil with a cross-shaped knife. Put the bottom oil in another pot, boiled onions, ginger and pepper until fragrant, put soup and fish, put in Sanhua evaporated milk, boil for ten minutes on high heat, then add rice vinegar, salt, monosodium glutamate, sesame oil, scallion oil to adjust the flavor and get out of the pot.
Stir-fried crab with black pepper
Raw material:
Large meat crab, butter, black pepper, finger pepper, chili, onion.
Make:
1. Heat the pot and add the salty butter, melt and add the minced garlic and onion, minced garlic and onion. After the water is drained, add the red pepper and finger pepper, add the black pepper, and cook into a paste. Finally, add the ABC, beef juice and tomato sauce and set aside.
2. Peel the gills of the meat crab first, make a knife in the middle of the meat crab, and then divide it into pieces. Add salt, chicken meal, and cornstarch to lock in moisture from the gravy. Pull oil from the large meat crab pan, fry it for one minute, and pour it out for later use
3. Start another oil pot, stir-fry ginger and shallots, pour in the fried black pepper gall, then put the meat crab in, and add a little Huadiao wine to increase the fragrance. Add water, tomato juice, beef juice, ABC soy sauce, dark soy sauce and Thailand fish sauce, cover and simmer for 8 minutes.