<h1>Sauce roasted beef brisket</h1>
Ingredients: 800 g beef brisket, seasoning: 1 tsp salt 15 g rock sugar 1 small piece of ginger 3 cloves of garlic 2 peppercorns 10 peppercorns 1 small piece of cinnamon 5 dried chili peppers 1 tbsp cooking wine 1 tbsp light soy sauce 1 tbsp soy sauce 2 tbsp Pixian bean paste 2 tbsp fragrant leaves 1 piece of shallots Water to taste
Sauce roasted brisket to do: 1. Cut the brisket into large pieces, wash the blood water repeatedly with water, put it in the pot, add the appropriate amount of water 2. Bring it to a boil on high heat, after about a minute or two, use a colander to fish it out, and then put it in warm water to wash the blood foam on the surface of the brisket 3. Drain the processed brisket and set aside, chop the Pixian watercress, slice the ginger, peel the garlic, star anise, cinnamon, fragrant leaves, peppercorns wash and set aside 4. Put the oil in a hot pot, add the brisket, star anise, cinnamon, fragrant leaves, peppercorns, ginger, garlic, dried peppers, stir-fry the aroma 5.Put in the cooking wine, Salt, Pixian bean paste, watercress sauce, stir-fry well 6.Then add soy sauce, dark soy sauce, rock sugar 7.Stir-fry evenly to color 8.Scoop the fried beef brisket out of the pressure cooker, pour in hot water 2 to 3 cm higher than the brisket 9.Cover the pot lid, heat until steam, turn on medium heat for about 25 minutes, turn off the heat, open the pot lid and sprinkle the green onion flowers after the pressure is discharged.
<h1>Dragon's Whisker Swallow Pills</h1>
Ingredients: Bird's nest (175 g), shrimp (175 g), pork shank (175 g), Kaiyang (20 g), chestnut (275 g), celery minced (a little), salt (7 g), clear soup (750 g).
Steps: 1, the shrimp, leg meat, Kaiyang together chopped into a fine mince; chestnut also chopped into fine mince, squeeze out the water, with shrimp, leg meat, Kaiyang minced together, add salt and less wash the soup mix well, make 40 balls. 2: Sprinkle the swallow skin with a little water, then roll it up by hand, cut it into thin wires, and stick it to the outside of the balls. 3: Use a plate and apply a thin layer of oil to the bottom of the plate to prevent sticking to the bottom. The finished balls are then placed on a plate, basketed and steamed over high heat (about five minutes), removed and rinsed with a little hot soup so that the balls are not too dry. 4: Serve the hot clear soup in a large bowl, push the balls into the bowl, sprinkle with celery and fine.
<h1>Egg mushrooms</h1>
Ingredients: 5 eggs or duck eggs, a small piece of pig intestine
Steps: 1, clean the small intestine, turn the noodles with chopsticks, put some flour, salt scrubbing. 2: Beat the eggs well, fill the freshly beaten eggshell with a few parts of water, and a few parts of several eggs. Add salt and beat well again. 3: Use a clean small piece of cotton thread to tie the small intestine to a firm end. 4. At the end of the opening, use the thumb and index finger of the left hand to prop up, and slowly pour the egg liquid into the intestinal mouth with the right hand. 5, after loading, the egg liquid bubbles on the top gently extruded, reserve about 2 cm can be tied with cotton thread. 6: Pour water into the pot, put the egg mushrooms into the low heat and cook slowly, turn the middle to prevent uneven distribution of sticky pan and egg liquid. 7, boil until the surface of the egg mushroom clamped up hard, elastic, it is cooked, beat out to cool, and then cut into sections, you can.
<h1>Fried oyster cake</h1>
Ingredients: rice 500 g Soybean 150 g Accessories: seaweed cabbage sea oyster Lean squid Shrimp leek
Steps: 1. This pulp is made with 500 grams of rice and 150 grams of soybeans milled into a powder to make such a pulp 2. Chop cabbage and leeks 3. Wash and chop the seaweed 4. Add salt and MSG to mix it into this way 5. Slice the lean meat, add a little soy sauce MONOS glutamate and salt 6. Shrimp plus a little soy sauce
7. Cut the squid into small pieces and add a little soy sauce MSG 8.Wash the oysters and drain the water 9.Put more oil in the pot and put the spoon in the oil, and when the oil temperature is high, take the spoon out and smear it like this 10.Put the dish on top first and then put a little meat, shrimp, squid and oysters on each 11.Take a small spoon like this and pour the pulp on it to cover the material, and the cover is tight. Otherwise, when the next frying, the inside dish should be simmered 12.Covered can be fried in the frying pan 13.Fried golden brown can be out of the pan 14.The outside is crispy and the inside is fresh and tender