Black pepper duck breast
Ingredients & Ingredients:
5 fresh duck breasts, 500 grams of shallots, ginger to taste, 1 carrot, 50 grams of celery, 250 grams of salt, 500 grams of water, 80 grams of seafood sauce, 10 grams of char siu sauce, 30 grams of honey, 25 grams of ground black pepper, 25 grams of white wine
method:
Mix 150 grams of shallots and 500 grams of water, ginger, carrots and celery into a blender, add 10 grams of minced black pepper and 25 grams of white wine, mix well and marinate the duck breast for 12 hours
Preheat the oven, heat at 200 degrees, heat at 180 degrees, put the remaining shallots on the bottom, put in the duck breast for 10 minutes and brush the sauce once, a total of 3 times
Brush again with honey and sprinkle 5 grams of ground black pepper and bake for another 5 minutes
Red oil mustard duck paw
1 sachet of boneless duck palm, 1 cucumber, mustard, rice vinegar, soy sauce, sugar, lemon, red oil, rattan pepper oil, peppercorn chicken paste
Treat the duck palms clean, cut off the nails, add the green onion and ginger flower carving and steam
Remove and ice in ice water for later use
Slice the cucumber, mustard, rice vinegar, soy sauce, sugar, lemon, red oil, rattan pepper oil, and chicken pepper paste and mix well into the juice
Soak the duck paws and cucumbers in the juice to taste
Braised abalone with chicken wings
8 abalone, boneless chicken wings, garlic, shallots, pork rib sauce, char siu sauce, honey, roast gravy, roast sauce, water, chicken powder
The chicken wings are deboned and marinated, and the abalone is slaughtered clean and marinated with a flower knife
Combine the ingredients of the sauce and simmer until thick and set aside
Add the chicken wings to the egg whites and fry until slightly yellow, then add the abalone in water, stir-fry the small ingredients, pour in the chicken wings and abalone, put in the sauce and slowly simmer into the flavor, collect the juice on high heat, and pour in the bright oil