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Poyang Lake Lion's Head
Preparation method: First, put the taro into strips on the plate and mix with fine salt to marinate well, and chop the pork into rice grains. Then mix the meat, shredded taro, minced watercress, minced ham, minced ginger and eggs together, add dry starch, salt, soy sauce, pepper and stir into several portions, each serving is wrapped in an appropriate amount of salted egg yolk, that is, the lion's head blank. Then, when the salad oil is boiled to 50% heat, add the lion's head raw blank, fry until golden brown, put the broth in the large bowl to level the lion's head, and then add fine salt, cooking wine, soy sauce, green onion knots, ginger shreds, and steam the fried lion's head until it is crispy. Bring water to a boil in a wok, add a little oil, add heart, salt and chicken essence, sauté until cooked, and place in a flat saucepan. Pour out the original soup of the steamed lion's head, buckle it on the heart of the dish, use wet starch to outline the sauce, add the oil, and pour it on the lion's head.
Yuzhang crispy duck
Preparation method: in the net duck belly stuffed with ginger pieces, green onion, star anise, spices and other spices, the duck surface with cooking wine, pepper salt repeatedly rub well, marinate for half an hour, into the basket steamed until five or six ripe take out, smeared with cooking wine, soy sauce slightly drained and fried until the skin is crispy. The fried duck is deboned, cut into diagonal strips with a knife, neatly placed in a bowl (skin facing down), shredded ginger, shredded mushrooms, dried pepper, winter shoot shredded, cuttlefish shredded, and then added soy sauce, salt and chicken essence to the cooked broth, and mixed into a marinade and poured into the bowl. Then steam the cut duck until crispy, pour out the original soup and flip it in the middle of the plate. The original soup is drizzled with red oil and peppered.
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