Pot chicken
material:
Ingredients: Baby chicken.
Accessories:
Ginger shallots, gray cabbage, garlic flakes, dried chili festivals, bean paste, peppercorns.
seasoning:
Salt, cooking wine, sugar, monosodium glutamate.
method:
1: First chop the chicken into small pieces, add ginger and shallots, salt and cooking wine to the bowl, and cut the gray vegetables into slices.
2: Put oil on the fire in the net pot, fry the chicken nuggets and drain the oil, and fry the gray vegetable slices slightly in the pan, pour out the drainage oil.
3, leave the bottom oil in the pot, first put the dried chili festival, ginger slices, garlic slices, watercress sauce and peppercorns and stir-fry, then pour in chicken nuggets and gray cabbage slices, add salt, sugar and monosodium glutamate while frying, stir-fry and sprinkle green pepper festival and green onion festival, stir-fry slightly to put into the pot and serve.
Sauce marinated duck tongue
Ingredients: 12 fresh duck tongues.
Accessories: 10 grams of shallots, 10 grams of ginger slices.
Seasoning: 500 g of sauce sauce.
Cooking steps:
1, duck tongue blanched water, fished out and rinsed with water, soaked in clean water for use;
2: Blanch the duck tongue with long onion and ginger slices for 2 minutes, drain the water and pour it into the boiling sauce and boil, turn off the heat and soak for 10 minutes, remove the sesame oil and mix well and let cool;
3: Duck tongue, put in the prepared chassis, you can serve.
Fragrant sauce sauce: 20 grams of dried money shiitake mushrooms, 5 grams of dried safflower peppercorns, 70 grams of green onion, 40 grams of ginger, 40 grams of garlic, 1 gram of cloves, 15 grams of cinnamon, 5 grams of cumin, 10 grams of star anise, 10 grams of fragrant leaves, 100 grams of fresh home music sauce, 50 grams of chicken powder, 150 grams of Korean barbecue sauce, 100 grams of dark soy sauce, 160 grams of light soy sauce, 250 grams of Swastika soy sauce, 350 grams of corn syrup, 600 grams of polycrystalline rock sugar.
Preparation: Wash the spices, fry the shallots, ginger and garlic, mix all the spices well, add 2000 grams of water, boil on a low heat for 1 hour and then turn to the fire to collect the thick sauce (collect to half of the original).
Sautéed cod cubes fried in calend
raw material:
300 grams of diced cod, 75 grams of sweet beans, 25 grams of bell peppercorns, a little fried pine nuts, nail ginger, and garlic flakes.
Salt, soy sauce, pepper 2 grams each, sugar 5 grams, corn starch 50 grams, flower carving wine 5 grams, salad oil 800 grams.
1: Add salt and pepper 1 g each, 2 g soy sauce, 15 g corn starch, mix well, marinate for 15 minutes and set aside.
2: Heat the pot, add the diced cod and fry until fragrant, scoop and set aside.
3: Add the remaining salt, sugar, pepper and corn starch to a small bowl, add water to form a bowl and set aside.
4: Stir-fry the beans and bell peppers with oil and brine, pour and drain.
5, the pot is hot, after sliding the pot, sweep the remaining oil, add the fingernail ginger, garlic slices to fry the incense, then add the "4", cook the flower carving wine, stir-fry a few times and then inject the bowl, fry the food evenly, and finally add the cod cubes and stir-fry evenly, and then put the pot on the plate.