Flame drunken goose
Flame drunken goose is near
Over the years, there have been many such restaurants in the Guangdong area, which have been very popular in the guangdong area.
The Flame Drunken Goose is modified from the Flame Fish, and the atmosphere is good when eating, but at the same time pay attention to safety!
Let me briefly introduce our method of making a flame drunk goose:
1. 1 black brown goose (weighing about 1.5 kg) processed cleanly, boiled in boiling water, fished out and cooled, spread well with 5 grams of salt (do not overdose), chop into blocks, place in a basin, add 10 grams of monosodium glutamate, Shaoxing flower carving wine 320 grams -350 grams, water 500 ml, immerse the whole goose, put it in the refrigerator for more than 24 hours.
2. Flame goose sauce: take 175 grams of DingFengnan milk sauce, 150 grams of Lee Kum Kee Zhuhou sauce, 75 grams of top good peanut butter, 120 grams of Lee Kum Kee seafood sauce, 30 grams of white pepper powder, 20 grams of pepper powder, 10 grams of five-spice powder and mix well.
3. Heat the pot, add 100 grams of soybean oil, when it is 50% hot, put in the ginger pieces, garlic 70 grams together and sauté together to fry the aroma, then put in the goose meat together to continue to simmer thoroughly, add 100 grams of flame goose sauce to continue to stir-fry, to fry the water of the dried goose meat, pour in 50 grams of Cantonese rice wine and fry for 2 minutes -3 minutes, pour in 640 ml of beer, 250 grams of the first pot, cover the pot and heat it until it is open, use a lighter to ignite the alcohol emitted around the lid, simmer for 30 minutes on medium heat, uncover the lid, Collect the broth over high heat and serve.
I need to remind everyone of 3 points:
1. Make this dish must be black brown goose, because the meat of this goose is relatively tender, and other goose meat is older and less suitable for making this dish.
2. This sauce has been improved, the previous recipe is a combination of broad curd milk and red curd milk, salty is heavier, I only use the southern milk, the improved sauce method is salty and sweet, more suitable for southern diners to taste.
3. In the past, this dish was usually made with special rice wine or highly sharp liquor, but now I use beer with two pots.
Secretly made hot fish
The combination of secret oil + green, safflower pepper + dried pepper has developed a "secret hot fish", which sells 80 pieces a day in Xi'an Xiangfu store. The half-meter-long oval container is filled with red peppers, only the head and tail of the fish are visible, and the plate is atmospheric, mysterious and appetizing.
Prefabrication:
1: 1 carp (weighing about 1500 grams) is slaughtered and cleaned, the head and tail are cut off for use, the fish body is cut into 10 pieces, washed and set aside.
2: 100 grams of bright red Thai pepper minced, add salt and 5 grams of MONOS glutamate and mix well, pour into a blender to make a sauce, put it evenly on the fish cubes, marinate for 20 minutes, and then pat each piece of fish and meat to set aside.
3, boiling sauce: pot into the water 10 catties, under the ginger slices 100 grams, green onion 100 grams, Yunnan pepper festival 100 grams, red Thai pepper 100 grams, refining pepper oil green, safflower pepper 75 grams each, garlic 50 grams, add star anise Mong boiling, salt, chicken essence, aged vinegar 75 grams and pepper 3 grams seasoning is ready.
Cooking process: 1, into the pot into the wide oil to 50% hot, under the marinated fish cubes fried for 3 minutes on medium heat to set, fish out to raise the oil temperature to 60% hot, down into the fish cubes re-fry for 5 seconds, fish out the oil control.
2, when the fish pieces out of the pot, boil the sauce, quickly put in the fried fish pieces, keep the heat high, simmer for 10 seconds, fish out the control water, in the plate back to the original shape.
3, another pot into the secret oil 100 grams, pepper oil 50 grams, under the dried pepper 300 grams stir-fry for 20 seconds, under the refining of pepper oil green, safflower pepper 75 grams each stir-fried well, from the pot covered on the fish body, only the head of the fish can be exposed to the tail of the fish can go to the dish.
Flavor type: hemp, spicy, fragrant.
Production key:
1, the fish pieces should be marinated for at least 20 minutes, if the time is too short, the spicy taste of thai pepper sauce can not penetrate into the fish, the taste is not strong enough.
2, when the fish meat just came out of the oil pan, the meat is the softest, put into the boiling sauce, only 10 seconds to absorb enough flavor.
The ribs are soaked in tomato juice overnight, and the natural sour aroma penetrates every slit of the meat, and when grilled, it is brushed with homemade sand ginger curry sauce, the skin is rich, the inside has a faint sour taste, and it is burnt and tough, not greasy at all.
Features stick bones
1: Soak the ribs in tomato juice overnight.
2. Make a good ginger curry sauce.
3. Mix the curry paste with the marinade.
4. Brush on the ribs.
5: Cover with tin foil and place in the oven.
6: Remove every 5 minutes and brush the sauce.
Ingredients: 1 piece of pork ribs (about 1800 grams, usually two dishes).
make:
1: Rinse the ribs with blood, use a towel to dry up the water, prick out several small eyes on the surface, put them in the basin, add 1600 grams of tomato juice (peel the tomatoes, add 300 grams of water per 500 grams to squeeze the juice), sugar 40 grams, salt 30 grams, soy sauce 20 grams, Boryeong vinegar 15 grams, green onion, ginger slices 30 grams each mix well and marinate for one night.
2: Drain the ribs and put them in a tray lined with tin foil. Add 50 grams of marinade to a small bowl, add 30 grams of ginger curry sauce and mix well, brush several times on both sides of the ribs and cover with tin foil.
3: Adjust the oven to 180 °C, put in the ribs and bake for 20 minutes, during which the ribs are brushed with sauce every 5 minutes, until the ribs are baked until the surface is golden brown, take out the chopped strips, put them into two long plates, and each plate of ribs with two small bowls of vegetable salad is served.
Sand ginger curry paste:
1: Mix 80g of ginger powder and 120g of yellow curry powder into a basin and mix well.
2, the pot into the salad oil 400 grams to 70% hot, under the ginger slices 20 grams of fried incense, from the pot into the basin, pay attention to the side of the stirring, so that the hot oil and the two powders fully integrated, and then adjust the char siu juice 40 grams and mix well.