1
Secret braised goose
This dish was learned by the chef of the restaurant, Chang Cheng Yuanqian, from a Sichuan restaurant in Xinjiang. When making, the main ingredient is selected from the earth goose, and the seasoning used is very simple, but the finished dish is mellow and thick.
After the pure land goose is cleaned, chop it into 3 cm pieces.
Heat the vegetable oil in the net pot, first pour in the goose nuggets and stir-fry until the water is dry, then add ginger slices, green peppercorns, salt and cooking wine to stir-fry, add rock sugar and light soy sauce and stir-fry well, then pour in a bottle of beer and add two spoonfuls of water.
When you see the soup in the pot boiling, pour the goose nuggets with the soup into the pressure cooker, press and set aside.
When cooking, first take a net pot and put a little oil to heat, wait until the millet pepper knot, green pepper knot, green onion and garlic slices are stir-fried, scoop in the goose meat and the original juice, add a little salt, and when the juice in the pot will dry, start the pot and plate it.
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Tender pumpkin roast chicken
This is based on the folk home-cooked chicken, the tender pumpkin is roasted together with chicken nuggets, and it is cooked with soy beans commonly used in the north, so the finished dish is also unusual.
First chop the chicken into small pieces, and then cut the tender pumpkin into small strips.
Heat the vegetable oil on the net pot, cook until it is 50% hot, add peppercorns, minced ginger and chicken nuggets and stir-fry until fragrant, then add minced ginger, pickled millet pepper and watercress sauce and stir-fry together, and later scoop in the soy beans in eggplant juice and mix the appropriate amount of water to cook.
After the soup is boiled, add salt and MSG and cook for about 5 minutes, pour in the tender pumpkin strips when the chicken nuggets are cooked, and then pour the pumpkin strips until the pumpkin strips are broken, then drizzle the appropriate amount of rattan pepper oil and put it on the plate, and sprinkle the coriander festival on the table.
3
Soft roasted crucian carp
This is a local folk dish, because crucian carp is not fried or fried before it is cooked in the next pot, but directly down to the prepared soup and cooked, so it is called "soft roast".
First slaughter the crucian carp and clean it, and then cut the knife on both sides of the fish.
Heat lard and vegetable oil in a net pot, stir-fry ginger, minced garlic, bean paste, minced pepper and chopped green onion until fragrant, add fresh soup to boil, add crucian carp, wait until cooking wine, beer, mash and a little soy sauce, simmer for 15 minutes, then pour a little balsamic vinegar and hook the second-rate mustard. After serving, sprinkle with green onions and serve.
4
Firecracker chicken
This is made with two kinds of bamboo shoots , tube shoots and magnolia slices , and stir-fried in a pot with chicken nuggets, fungus, konjac and celery knots.
Cut the slaughtered and clean chicken into small pieces, cut the tube shoots and konjac into strips, and put them into a pot of boiling water with wood ear fungus and magnolia slices, and then fish them out.
When the net pot is on the fire and oiled, when it is 50% hot, first pour in the chicken nuggets and stir-fry, add the peppercorns and watercress sauce and stir-fry together, pour in the tube shoots, konjac, magnolia slices and fungus, add salt, sugar, soy sauce and MONOS glutamate while frying, stir-fry before sprinkling celery knots, stir-fry slightly to start the pot and plate.
5
Lotus roasted Honghu wild duck
raw material:
500 grams of wild duck meat, 400 grams of lotus root, 10 grams of green and red pepper festival, 5 grams of ginger slices, green onion and garlic slices.
seasoning:
Salt, chicken powder, pepper noodles, cumin powder, fresh soup, sesame oil, spicy oil, lard, salad oil to taste.
make:
1: Chop the duck meat into 1.5 cm cubes, rinse the blood water, put it into a pot of boiling water and set aside.
2: Cut the lotus root into pieces, put it into a pot of boiling water and cook for 3 minutes, after draining, then put in 60% of the hot oil pan and fry until the surface is golden brown, after draining the oil, add salt, chicken powder and cumin powder and mix well, put it on the plate and set aside.
3: Heat the spicy oil and lard in the net pot, add ginger slices, green onions, garlic slices and duck pieces to stir-fry together, boil the fresh soup and turn the heat to a low heat for 18 minutes, then pick out the duck pieces and put them into a 60% hot oil pan, fry until the appearance is golden and then fished out.
4: Leave the bottom oil in the pot, add the green and red beauty pepper festival and the fried duck nuggets and stir-fry together, add chicken powder, pepper noodles and a little cumin powder, stir-fry well and then put on the plate.
6
Snail-head roasted pork chops
Take free-range black hair piglets into the dish, the steak taste is good, rich in nutrition. Cooked with Dalian conch meat, nutrition complements, and the steak fully absorbs the conch broth, and the compound taste is delicious.
Ingredients: 400 grams of pork chops, 100 grams of Dalian conch, 50 grams of garlic and dried shallots.
Seasoning: 60 grams of salad oil, 10 grams of green onion and ginger slices, 3 grams of star anise, 20 grams of sauce, 50 grams of broth and green onion oil, 2 grams of chives.
1. The pork chops are changed into 3 cm long segments; Dalian conch is brainless, shelled, and viscerated, and everything is two. Boil hot water in a pot, add pork chops and blanch the water over high heat to get rid of the blood stains and odors of the pig chops. Blanch the snails together in a pot, blanch them and drain them.
2. Heat the salad oil, add the shallots, sliced ginger and star anise, and simmer on high heat. Remove the pot from the heat, add the sauce and stir-fry on high heat, add the pork chops and snails and stir-fry quickly, so that the pork chops are wrapped in the sauce, the pot is off the heat, add the broth, heat on high heat, put into a pressure cooker, bring to a boil on high heat, and then press for 8 minutes.
3. Start another net pot, add the shallot oil to heat, add the garlic and simmer, simmer the aroma of the garlic, remove the pot from the heat, add the dried shallots, continue to stir-fry on high heat to make the incense, out of the pot and plate for later.
4. Take the pressed ribs out of the pressure cooker, put them into the wok, collect the juice on high heat, add the stir-fried garlic and dried shallots and stir-fry evenly, put them on the plate, and garnish with chives.
The essential:
1. This dish uses Dalian seafood and combines it with local ingredients. Pork chops are free-range black pork chops with a particularly fragrant meat texture.
2. After frying the sauce, do not add more soup, because you need to collect the juice, the soup can not exceed 50 grams, because the soup should be dried, the taste is received into the ribs and conch, the pork chops can be more fragrant.
3. The ribs should not be pressed too long in the pressure cooker, so as not to affect the taste of the ribs.
7
Pine nuts spicy fried chicken
After the boneless chicken thigh meat is fried with flour, it is stir-fried with the mixed sauce, and the taste is even, and the pine nuts are garnished, which has a peculiar taste.
Ingredients: 200 g of chicken thigh, 5 g of pine nuts, 20 g of coriander.
Seasoning: 25 grams each of green and red pepper, 3 grams of pepper, salt and soy sauce, 1 gram each of monosodium glutamate and sugar, 10 grams of cooking wine, 2 grams of sesame oil, rice vinegar and oyster sauce, 15 grams of wet starch, 20 grams of dry starch, chili pepper and green onion oil, 5 grams each of ginger, garlic flakes and shredded green onion.
1. Add 2 grams of pepper and salt to the chicken thigh meat, add dry starch, grasp and mix well, and marinate.
2. Take a bucket, add pepper, salt, monosodium glutamate, sugar 1 gram each, oyster sauce 2 grams, cooking wine 10 grams, sesame oil, rice vinegar, dark soy sauce, clear soup 40 grams, wet starch stir well, mix into a sauce.
3. Heat the oil in the pan, heat the heat to 70%, add the chicken thigh meat one by one to prevent sticking, keep turning with a hand spoon, fry until crispy, fish out the draining oil; rinse the green and red peppers with hot oil.
4. Start another net pot, add green onion oil to heat, add dried chili peppers to high heat and sauté to make fragrant, add ginger and garlic slices and sauté, remove the pan from the heat, add the fried chicken thighs and green and red peppers, add the seasoned sauce, quickly stir-fry evenly, pour the oil out of the pot, put into the plate with coriander leaves and green onions, sprinkle with fried pine nuts.