Sauna stone chicken
Features: fresh, fragrant, spicy, containing a faint aroma of wine.
Raw materials: Lushan stone chicken 600 grams (artificially raised), Lushan fresh stone ear 20 grams, sauna coarse salt 100 grams.
Seasoning: 10 grams of Swastika soy sauce, 5 grams of Xiang Cabinet 18 fresh, 20 grams of dry red wine, 10 grams of Cantonese rice wine, 15 grams of lard, 30 grams of pickled red pepper, 500 grams of broth, 30 grams of garlic.
make:
1: Slaughter the stone chicken, peel off the outer skin, chop the pieces weighing about 20 grams; wash the stone ears, put them into a bowl and put 100 grams of broth into the basket and steam for 20 minutes, then remove and set aside.
2: Lard under the pot, simmer over low heat, add garlic, pickled red pepper and sauté for 1 minute until fragrant, add stone chicken, Swastika soy sauce, Xiang Cupboard 18 fresh medium heat and stir-fry for 1 minute, add stone ear fungus, broth 400 grams and simmer for 10 minutes, out of the pot and set aside.
3: Put the coarse salt into the dry pot and stir-fry for 8 minutes until hot, take out the cushion into the bottom of the sauna barrel, spread the tin foil package, pour in Cantonese rice wine, dry red wine to cook, and then put the boiled stone chicken and stone ear into the sauna barrel.
Fry the fried marinated fish
Ingredients: 1 tooth fillet fish (500 g), 10 vegetable hearts.
Accessories: 20 g chives, 10 g red pepper.
Seasoning: 5 grams of Miguelda clear fragrant rice vinegar, 5 grams of Weida delicious very fresh soy sauce, 10 grams of Vertamei's best oyster sauce, 10 grams of sugar, 20 grams of salt.
method:
1. After changing the knife, marinate the fish with salt for 30 minutes, rinse off part of the salt with water and set aside;
2, add 30 grams of oil in the pot and fry the marinated fish until cooked and plated;
3. Mix the above condiments into a sauce bowl and eat it with dipping sauce.
Tea fragrant shellfish lips
raw material:
Arctic shellfish lips 50 g, tea tree mushrooms 200 g, red millet spicy crushed 10 g.
seasoning:
XO sauce 15 g, fresh dew 5 ml, salad oil to taste.
Method:
1: Cut the arctic shellfish lips into strips and set aside. In addition, tear the tea tree mushrooms into thin wires, put them into a 60% hot oil pan and fry them until dry and fragrant, remove the oil and drain the oil, then let it cool and set aside.
2: Mix the Arctic shellfish lips and the fried tea tree mushrooms in the basin, add XO sauce, fresh sauce and millet spicy minced and mix well, and plate well.
note:
Tea tree mushroom shreds should not be fried too dry, otherwise it will affect the taste. In addition, because the XO sauce and fresh sauce are very salty, there is no need to add salt when mixing.