Boiled deer tendons in thick soup
Ingredients & Ingredients:
300 g of deer tendon, 20 g of caviar, 10 g of saffron water, 1 tsp salt, 1 tsp chicken juice, 1 tsp oyster sauce, 1 tbsp rice wine, 2 tbsp ginger wine, 5 star anise, 500 ml of soup
method:
Cut the deer tendon into sections and add star anise and ginger wine to cook
Add the broth, saffron water, salt, chicken juice, rice wine, oyster sauce and deer tendons to the wok over high heat and season to collect the juice
Deer tendons can be placed in a vessel and garnished with caviar
Abalone mushroom stew
200 grams of tea tree mushrooms, 100 grams of chicken leg mushrooms, 50 grams of apricot abalone mushrooms, 50 grams of slippery mushrooms, 6 shiitake mushrooms, 10 grams of ginger slices, 4 broccoli, salt, sugar, oyster sauce, abalone juice, dark soy sauce, chanterelle, soup 200 ml
Change the various mushrooms into a knife, add salt flying water and put them in a casserole dish
Add chicken fat, sliced ginger, abalone juice, broth, sugar, oyster sauce and soy sauce to taste and simmer over low heat for 10 minutes
Sprinkle broccoli with water and garnish over the simmered mushrooms
Cook cowpeas in the sauce
Cowpea (long beans) 300 g, garlic 20 g, Thai peppercorns 10 g, soy sauce, chicken powder, spicy girl, flower carving wine, second soup, peanut oil
Fry the cowpea dry and fry until fragrant
Heat peanut oil in a wok over high heat, add garlic and Thai pepper and heat until fragrant
Add cowpeas, soy sauce, chicken powder, spicy girls, flower carving wine and soup and stir-fry until ripe