Scenery rainbow row
Peculiarity:
The meat is soft and rotten.
Raw material:
A large group of pork ribs weighs about 1 kg, 80 grams of cooked minced pork, 70 grams of Yibin sprouts, 200 grams of cold noodles, 10 lotus leaf cakes, and 100 grams of lettuce leaf shreds.
Seasoning:
5 kg of Xinpai Piaoxiang brine, 40 grams of replica sauce (1 bottle of Lao Gan Ma beef sauce, 1 bottle of Lao Gan Ma red oil tofu milk, 1 bottle of delicious spicy sauce, 1 bottle of Lao Gan Ma flavored tempeh), 40 grams of fragrant powder (15 grams of fried peanuts and 15 grams of fried soybean flour), 10 grams of cooked white sesame seeds, ginger rice, millet chili flakes, 20 grams of chopped green onion and garlic rice, 20 grams of Erjintiao chili noodles, 10 grams of pepper noodles, 5 grams of Sichuan pepper oil, 5 grams of sesame oil, 150 grams of watercress oil, 15 grams of cumin powder.
Make:
1. Wash the large rows, boil them in boiling water for 5 minutes, remove the water, put them in the boiling brine and marinate them over low heat for 30 minutes until they are mature, take out the meat slices, and reduce them to the shape of pork ribs.
2. Put 100 grams of watercress oil on the pot and burn it over low heat until it is seven mature, put the minced pork and fry it over low heat, fry the sprouts, garlic, ginger rice, and copy the sauce over low heat, stir it well with pepper noodles, chili noodles, cumin powder, and millet pepper pepper crushed to the pot, pour sesame oil, pepper oil, and the remaining bean paste oil out of the pot, pour it on the large row, sprinkle fragrant powder, sesame seeds, and green onions on the table, and serve with cold noodles, lotus leaf cakes, and lettuce leaf shreds.
Remark:
1. The production of Xinpai Piaoxiang brine: 5 kg of broth, 100 grams of ethyl maltol, 60 grams of roasted wax powder, 5 grams of lemon yellow pigment of Wumuzi, 100 grams of parsley and coriander, 50 grams of green peppers, onions, tomatoes, fresh bean slices, 150 grams of carrots, 200 grams of lard, 150 grams of chicken fat, 20 grams of rose wine, 2 Luo Han Guo, 100 grams of Shengdile chicken essence, 150 grams of salt, 50 grams of Lee Kum Kee oyster sauce. Mix the above ingredients and boil over low heat for 1 hour.
2. The sauce flavor is spicy and fragrant, and the aftertaste is slightly cumin fragrance, and the cumin flavor should not be too heavy.
Private duck stewed yellow duck called
Ingredients:
Half a private duck is 300 grams, and the yellow duck is called 500 grams.
Ingredient:
10 grams of ginger slices, 30 grams of yellow peppers, and 5 grams of green onions.
Seasoning:
30 grams of rapeseed oil, 5 grams of salt, 3 grams of chicken essence, 3 grams of monosodium glutamate, 5 grams of pepper.
Directions:
1. The yellow duck is called slaughtered and cleaned, and the fish body is lightly cut three times and placed on the plate.
2. Change the private duck into pieces, blanch in boiling water in the pot, skim off the foam, and cook for about 4-5 minutes to remove and control dry.
3. Blanch the duck pieces in the steamer for about 15 minutes.
4. Heat the pan with rapeseed oil, stir-fry the ginger slices, stir-fry the duck pieces, put 3 tablespoons of water and 5 tablespoons of stock to boil, add salt, monosodium glutamate, chicken essence, pepper and yellow pepper to taste, boil for a while, and bring the fire to the table.
Stewed chicken with ginkgo seeds
Raw material:
Native rooster, ginkgo seeds.
Seasoning:
Refined salt, pepper, ginger (pat broken), green onions, fresh soup.
Make:
1. Wash the rooster and chop it into small pieces, blanch it in boiling water to remove blood stains;
2. After peeling the ginkgo seeds, blanch them with boiling water and tear off the ginkgo coats. Put the chicken and ginkgo seeds into a casserole, add fresh soup, pepper, ginger and green onions, simmer slowly over low heat until the ginkgo blossoms and the chicken is soft and ripe, pick out the ginger and green onions, and finally season with refined salt.