Roast the head of the baked goose in flames
Ingredients & Ingredients:
3 goose heads, ginger, garlic, white onion, oyster sauce, soy sauce, sweet noodle sauce, brandy
method:
Wash the goose head, turn it into four, add salt, sugar, egg yolk and corn starch and mix well and marinate for 10 minutes
Heat the oil and fry the marinated goose head until golden brown on both sides and set aside
After cleaning the pot, heat the oil and sauté the chives, ginger and garlic, add the goose head, soy sauce, oyster sauce and sweet noodle sauce and stir-fry evenly
Drizzle brandy from the side of the pot, cover the pot and let it simmer for 3 minutes
Sake ice drunk peony shrimp
5 peony shrimp, 350 ml sake, caviar, wasabi, rock sugar 100 g, miso 150 ml, 2 lemon leaves, 1/2 white onion, ginger, garlic, salt, lemon juice, sashimi soy sauce 500 g, konbu, wood fish flowers
Peony shrimp are soaked in water or lightly salted water to thaw
Soak the sashimi soy sauce in konbu and carp for about 3 hours, remove the filter, and then add all the spices and accessories to mix together
Add the thawed shrimp and shrimp to soak for 6-8 hours, add raw drunken juice to add lemon juice according to personal taste, and drizzle on the shrimp meat on the plate
Fried fava bean morel mushrooms in olive oil
Fresh morels 150 g, apricot abalone mushrooms 150 g, roast sauce 3 g, olive oil 5 g, olive vegetables 3 g, chicken essence 2 g, monosodium glutamate 3 g, 1 poinsettia fresh 2 g, oyster sauce, salad oil, corn starch, chicken fat
Wash all the morel mushrooms for two spares, change the apricot abalone mushrooms to diced knives, and wash the broad beans and set aside
Fry the apricot abalone mushrooms in hot oil until golden brown, fresh morels and broad beans and water
Heat the oil in a pan and add the apricot abalone mushrooms to the sauce, oyster sauce and stir-fry a pint of fresh food to pour out evenly
Put olive oil into the pot and sauté olive vegetables, add broad beans, morels, add chicken essence, oyster sauce, monosodium glutamate and stir-fry evenly, and finally add apricot abalone mushrooms to stir-fry evenly, pour into the chicken fat out of the pot, put into the fried spring roll skin, and garnish with flowers and plants