Toothpick rabbit
Raw material:
400 grams of rabbit leg meat, 10 grams of ginger and green onions, 100 grams of dried sea pepper sections, 10 grams of fresh green chili rings, 20 grams of green peppercorns, 5 grams of ginger and garlic, 10 grams of orange peel shreds (shredded fresh orange peels), 3 grams of coriander.
Seasoning:
6 grams of salt, 25 grams of cooking wine, 8 grams of dark soy sauce, 10 grams of chicken essence, 3 grams of pepper, 3 grams of sugar, 1.5 grams of cumin powder, 40 grams of lard, 30 grams of salad oil.
Production process:
1. Cut the rabbit leg meat into 2 cm square rabbit cubes, add salt, cooking wine, dark soy sauce, ginger and green onion and marinate for 10 minutes, then wear it with a toothpick and set aside.
2. Put the lard in the pot and cook it until it is 60% hot, and drain the oil from the pot for 1 and a half minutes on low heat.
3. Heat the salad oil in the pot until it is hot, add the dry sea pepper section and green pepper and stir-fry over high heat, then fry the fried rabbit, fresh green chili rings, ginger and garlic, orange peel shreds, cook the cooking wine while stir-frying, add chicken essence, pepper, sugar, cumin powder, stir-fry evenly into the flavor, you can get out of the pot and put it on the plate, sprinkle with cooked sesame seeds and coriander to decorate.
Clear broth dipped in mutton
Raw material:
1000 grams of lamb with skin
Accessories:
300 grams of white radish, 30 grams of onion, appropriate amount of lettuce, 35 grams of coriander, 150 grams of green onions, 150 grams of ginger, 35 grams of Sichuan pepper, 30 grams of dried chili, 20 grams of cumin, 10 grams of sand kernels, 1 homemade soup pot, appropriate amount of cooking wine.
Dip in water:
35 grams of minced garlic, 35 grams of chopped ear root, 45 grams of boiled chili noodles, mint, chopped coriander, tofu milk, and homemade chili oil.
Make:
1. Clean the mutton with skin, cut it into large pieces, blanch it and rinse it to remove the blood, peel and wash the white radish, and cut it into large pieces for later use;
2. Put water into the pot, add green onions, ginger, white radish, coriander, dried chili, pepper, sand kernels, onions, cooking wine, add mutton pieces, simmer over low heat until cooked thoroughly, remove and flush, and filter the original soup for retention;
3. After the mutton pieces are cooled, roll them tightly with plastic wrap and set them, refrigerate them in the refrigerator for 2 hours, cut them into large slices with a knife, put them in a plate with lettuce to make shapes, and serve them with a soup pot and dipping ingredients.
How to make the soup pot:
Put the boiled mutton soup into the soup pot, add salt, monosodium glutamate, pepper, sugar, pepper powder to taste, add 100 grams of soybean sprouts, 300 grams of chicken hairy cabbage, 50 grams of mint, 60 grams of green garlic.
How to make chili oil:
Fry the dried chili peppers in hot oil until fragrant, break them in a food processor, add salt, monosodium glutamate, sugar, soy sauce, and red oil and mix well.
Preparation method of dry ingredients dipped in water:
Mix the chili noodles, tofu milk, chopped shallots, minced garlic, chopped ear root, chopped peanuts, minced coriander and chopped chives.
Preparation method of oil dipping water:
Mix the chili oil, chopped ear root and chopped chives.
Stir-fried abalone with green barley
Peculiarity:
From the nutritional point of view of the dish, fresh green wheat kernels (not yet ripe) are fried with small abalone from Bohai Bay and stir-fried over high heat, which has a light wheat aroma and umami taste, and is very popular in both appearance and taste.
Raw material:
200 grams of fresh green wheat kernels, 12 small abalone in Bohai Bay 5.
Seasoning:
Ingredient A (3 grams of salt, 1 gram of monosodium glutamate, 5 grams of white sugar, 6 grams of Yipinxian soy sauce), 5 grams of minced green onion and minced ginger, 10 grams of salad oil.
Directions:
1. Wash the fresh green wheat kernels and blanch them; Take out the small abalone, clean it, and hit the wheat ear flower knife.
2. Heat the salad oil, stir-fry the minced green onion and ginger until fragrant, stir-fry the green wheat kernels until fragrant, add the abalone and Ingredient A and stir-fry over high heat until cooked, and put it on a plate.