The food world has walked into the Inner Mongolia Alxa League (1) - pickpocketing camel palms
Today Tuanzai will lead you into the next stop of our food world trip, Inner Mongolia Alxa League, where we will learn about the special cuisine of Alxa League and their practices, I hope that everyone will not lose the time while tasting food.
First of all, let's get to know the city of Alxa.
Alxa League is an alliance under the jurisdiction of the Inner Mongolia Autonomous Region, located in the westernmost part of the Inner Mongolia Autonomous Region, connected to Jiuquan City, Zhangye City, Jinchang City, Wuwei City and Baiyin City in Gansu Province to the west, Helan Mountain to the southeast and Ningxia Hui Autonomous Region Zhongwei City, Wuzhong City, Yinchuan City and Shizuishan City, northeast to Bayannaoer, Wuhai City, Ordos City border, and Mongolia to the north.
Next, we will officially enter the first special food of Alxa.
Ingredients
Camel palm 1000 g to 1250 g.
ingredient
150 grams of chicken, 150 grams of lean pork, 150 grams of ham, 50 grams of shiitake mushrooms, 50 grams of winter shoots, 100 grams of vegetable hearts, 500 grams of Guoguang apples.
seasoning
15 ml of soy sauce, 2 g of salt, l g of sugar, 2 g of pepper, 30 ml of Shaoxing rice wine, 0.3 g of chicken essence, 15 g of chicken fat, 30 g of water starch, appropriate amount of green onion and ginger, 100 g of peanut oil, a little sugar color, and l0 g of sesame oil.
Preparation method
1. Wash the camel's paw with water, drain the water, soak it in boiling water for 20 minutes after burning the hair, brush it with a brush, and rinse the camel's paw repeatedly until it is white.
2. Put water and rice wine on the fire and repeatedly boil the camel palm, change the water frequently, after fishing out, repair the hard skin of the palm calluses and wash it with water, put it in the basin, add clear soup and Shaoxing wine to the pot and steam for about an hour, take out the camel palm and then change the pot to add clear soup, chicken, fat and lean pork (with water), yellow wine, green onion and ginger on the fire and steam until deboned.
3. Remove the bones (keep the palm shape) while the steamed camel palm is hot, smear it with sugar, fry it in a frying pan, and let it cool for later.
4. After the camel palm is cooled, cut into large spatula blades and set aside. Shiitake mushrooms and winter shoots are sliced and washed and simmered in clear soup for later. Slice the ham and set aside. Cut the green onion into white cuts and slice the ginger.
5. From the pot to a low heat, put in a little sesame oil, when the white section of the green onion, ginger slices to simmer out the aroma, put in the camel palm slices and repeatedly shake the spoon, and cook in rice wine, soy sauce, salt, sugar, pepper, simmer for 2-3 minutes, pour into the porcelain dish, pick off the green onions and ginger without use.
6. Cool the palm meat, winter shoots, ham, and shiitake mushrooms in a row and place them on the plate in turn, (keep the palm shape) and then add the clear soup, rice wine, chicken essence, and soy sauce and steam until they are crispy.
7. Remove the camel palm and decant the broth from the plate. From the pot to the heat, add a little clear soup to boil, adjust the taste, hook the water starch into a thick juice, pour in the chicken fat and pour it evenly on the camel's paw, blanch the vegetable heart with boiling water, add a little oil, salt, chicken essence, simmer the flavor and put it around the plate.