Bean skin pot collapsed chicken
Ingredients: chicken thigh, shiitake mushrooms, ham, horseshoe, bean skin
Accessories: shallots, shallots, garlic, ginger, peppercorns, coriander
Seasoning: salt, sugar, chicken powder, pepper, starch, eggs, carved wine, sesame oil
method:
Cut the chicken thighs into diced boneless and tendon-free meat, then cut the other ingredients into dices, add the seasonings and stir well
The bean skin is simmered in broth and wrapped in a shape with the concocted chicken spices
Drag the molded ingredients into the flour and drag the eggs, put them in the pan and fry until they are formed, golden brown on both sides
Add the broth to the pan, add the fried dish, and cook it on the plate
Dried grilled fish
Ingredients: about 1500 grams of yellow croaker
Excipients: 10 grams of ginger grains, 15 grams of garlic grains, 15 grams of winter shoot grains, 10 grams of shiitake mushroom grains, 10 grams of pork grains, 15 grams of green garlic grains
Seasoning: 10 g salt, 40 g sugar, 60 g vinegar, 15 g dried chili peppers, 30 g sugar
Remove the scales of the fish, remove the internal organs, wash it and change the knife on both sides
Heat the oil at a temperature of 80% and fry the fish until the skin is firm, then remove the oil
Add the accessories into the pot and sauté to create the aroma, add the sugar color and put in the soup in turn, add the seasoning and add the fried fish, heat the heat until it tastes, remove the fish, and put it on the plate
Thicken the broth over high heat and sprinkle it evenly over the fish, then sprinkle the chopped garlic
Eight treasure cloth bag chicken
Ingredients: hen 750 g
Accessories: 8 grams of dried scallops, 15 grams of peas, 30 grams of ham, 30 grams of sea cucumber, 15 grams of squid, 30 grams of beef tendons, 8 grams of shiitake mushrooms, 50 grams of winter shoots
Seasoning: 4 g salt, 15 g rice wine
After slaughtering the hen, remove the claw bones, chop off the tip of the chicken's mouth, the tip of the wing and one-third of the chicken's feet, process it into a cloth bag chicken, rinse it with clean water, and drain the water
Pull out the scallops, put them in a bowl, add the right amount of clear soup, steam them in the basket, remove and shred them
Use cool water to soak the dried squid to soften, tear off the blood film, soak in alkaline water (soda ash 50 grams, water 1000 ml), press the heavy object and soak for 4-5 hours, swell
Then remove and soak in clean water until the squid becomes transparent, add ice cubes to set aside
Soak the shiitake mushrooms and wash them, peel and wash the winter shoots, cut the shiitake mushrooms, winter shoots, hooves, sea cucumbers, and squid into 0.5 cm cubes, and rinse them with boiling water
Put the above ingredients in a bowl, add salt and rice wine and mix well, put it into the belly of the chicken from the neck of the chicken, seal the neck mouth with 10 grams of chicken intestine shoots, put it in the boiling soup and fish it out, wash it with warm water and put it in the pot
Place the wok on high heat, bring to a boil in clear soup, salt and rice wine, pour into the pot, cover and basket for 2 hours to take out and serve