Chicken skin roasted duck paws
Ingredients: duck palm, chicken skin, winter shoots, shiitake mushrooms, starch, ham, cooked lard, soy sauce, cooking wine, salt, monosodium glutamate, ginger juice, soup.
1. Wash the duck palms, put them in a bowl, add water to steam, pull out the bones, first use boiling water, and then cook them in soup.
2. Put the chicken skin in a bowl, add water to steam, let it cool, peel off the lean meat and tendons, break open larger than the duck paw, and use the small one. Ham, shiitake mushrooms and winter shoots are cut into slices and set aside.
3. Put the wok on the fire, add the cooked lard to heat, add the soup, add soy sauce, cooking wine, monosodium glutamate, salt, ginger juice, add duck paws, chicken skin, ham slices, shiitake mushroom slices, winter shoot slices, after firing into the flavor, use starch to outline the sauce.
Strange smell duck chunks
Ingredients: duck leg, sesame seeds, peppercorns, tahini, shallots, peanut kernels, sesame oil, chili oil, soy sauce, salt, sugar, rice vinegar, pepper powder, monosodium glutamate, oil.
1. Wash the duck legs, sauté the peppercorns with salt and rub them together with the salt and marinate for one hour. Then put in boiling water, simmer over medium heat for 30 minutes, let cool and then remove the bones and cut them into pieces.
2. Place the shallots in a chopped and chopped dish, with the duck pieces on top and the duck skins lined up.
3. Sauté the sesame seeds until fragrant, press into minced and mix with sesame oil, half-boil the sesame paste with a little cold boiling water, add soy sauce, sugar, rice vinegar, pepper powder, chili oil, sesame oil, monosodium glutamate to make a marinade.
4. Fry the peanut kernels in 60% hot oil until fragrant, peel and crush, pour the marinade over the duck pieces, sprinkle with crushed peanut kernels and serve.
Stir-fried meat with sauce
Ingredients: pork shank, garlic sprouts, sweet noodle sauce, sugar, soy sauce, cooked lard.
1. Wash the fat and lean pork thighs, put them in the soup pot and cook until the skin is soft and broken (that is, when the lean meat is cut open without blood water), remove and cut into slices about 6 cm long, 2.5 cm wide and 0.2 cm thick.
2. Heat the frying pan, put in the cooked lard, when the oil is 60% hot, put in the pork leg slices and fry until the oil comes out, and after the meat slices are deformed, then add the sweet noodle sauce to fry the aroma, then add sugar and soy sauce to fry well, and then add the garlic seedlings to fry the aroma.
Red oil duck palm
Ingredients: fresh duck palm, monosodium glutamate, green onion, ginger, soy sauce, garlic, cooking wine, sesame oil, dried red pepper, tea oil.
1. Scrape off the coarse skin of the fresh duck paw and wash it, put it into the pot of boiling water a few times, pour out the first water, put the fresh duck paw into the meat soup pot and boil until it is 70% hot, fish out and soak it in cool water; use a small sharp knife to cut along the rough bone of the duck paw, remove the coarse bone, and pay attention to protecting the integrity of the duck paw.
2. Chop the dried chili peppers, mix with the tea oil to make chili oil (first heat the tea oil, cool it down slightly after leaving the heat, pour in the dried chili pepper and stir well, let it cool to become chili oil). The green onion is knotted and the ginger is sliced.
3. Put the duck palms in a bowl, add shallots, ginger slices, salt and cooking wine, steam for about 15 minutes, take out and let cool, put into the dish, mix with chili oil, sesame oil, soy sauce, garlic and MSG into a sauce, pour on the duck palms and serve.
Spicy duck paws
Ingredients: duck palm, white vinegar, chili oil, eh, salt, sesame oil, coriander, cucumber, minced garlic, chili flakes, vegetable oil.
1. Place vegetable oil on a plate, microwave on high heat for 2 minutes, add minced garlic and chili flakes.
2. Add duck paws and heat for 3 minutes.
3. Drain and let cool, mix well with white vinegar, chili oil, monosodium glutamate, salt and sesame oil, sprinkle with parsley and cucumber minced.
Spicy salivating chicken
Ingredients: Baby rooster, black sesame seeds, crispy peanut kernels, peanut butter, chili oil, pepper noodles, salt, monosodium glutamate, cold chicken broth, spring onion, sesame oil.
1. Wash the shallots, cut into green onions, stir-fry black sesame seeds, and smash the crispy peanuts with the back of a knife into minced pieces. The baby rooster is slaughtered and cleaned, boiled in a pot of boiling water soup until it is just cooked, then cooled and chopped into strips, and plated for use. Stir the peanut butter in sesame oil, add salt, monosodium glutamate, chili oil, cold chicken broth, pepper oil, black sesame seeds, and crispy peanut kernels, mix well, mix into a spicy sauce, drizzle over the chicken, sprinkle with green onions and serve.
Spicy chicken slices
Ingredients: Cooked chicken, shallot white, fine soy sauce, sugar, chili oil, monosodium glutamate, pepper noodles, sesame oil.
1. Cut the clean shallots into a "horse ear" shape and place on the bottom of the middle of the dish.
2. Deboned the cooked chicken, slice into thin slices about 5 cm long and 3 cm wide, shake well and put on the plate, then sprinkle with pepper powder, drizzle with soy sauce mixed with MSG, then drizzle with sesame oil, chili oil, and finally put sugar, eat well and evenly.
Bean blossom chicken
Ingredients: Cooked chicken, boxed tofu, coriander leaves, chili oil, salt, MONOS GLUG.
1. Chop the cooked chicken into large pieces and plate for later.
2. Mix chili oil and MSG into a sauce.
3. Heat the boxed tofu in a large bowl, add the chicken pieces, drizzle with the prepared sauce, and garnish with coriander leaves.
Too white chicken
Ingredients: Baby rooster thigh, dried chili pepper, pickled red pepper, salt, peppercorns, ginger, monosodium glutamate, mash juice, sugar, cooking wine, sugar color, sesame oil, pepper, lard, fresh soup.
1. Cut the legs into cubes of about 4 cm, soak the red peppers, dried peppers and remove the seeds.
2. Place the pot on high heat, put the lard and heat it to 60%, put the chicken nuggets in oil, then remove and set aside.
3. When the oil in the pot is boiled to 40% oil temperature, put the dried chili peppers and fry them, then sauté the red peppers until the oil is reddish, put the ginger and shallots and stir-fry until fragrant, add fresh soup, chicken nuggets, salt, cooking wine, sugar, sugar, boil to remove the foam, move to the low heat, wrap the peppers in gauze, put them in the pot and cook them together until the juice is thick, when the meat is cooked through, pick out the ginger onions, pick up the ginger and pepper, dried peppers, peppercorns, peppercorns, put pepper powder, MONOSG, collect the juice over medium heat, drizzle the oil, drizzle the sesame oil, and plate it into a dish.
Ginger hot chicken
Ingredients: Cooked chicken, ginger rice, green onion, salt, soy sauce, vinegar, water bean flour, fresh soup, mixed oil.
1. Cut the chicken into 3 cm square pieces.
2. When the frying pan is placed on medium heat and mixed with oil to 60% oil temperature, add chicken nuggets, ginger rice to fry out the aroma, add fresh soup, salt, soy sauce and cook until flavored, then add green onion, hook the second-rate mustard with water starch, add vinegar and stir-fry well, and then put it on the plate.