Chop the pepper tiger skin on the small elbow
Ingredients & Ingredients:
1 small elbow, green onion, ginger, sweet beans 50 g, garlic 50 g, salt 3 g, monosodium glutamate 5 g, chicken powder 5 g, cooking wine 10 g, pepper, Verticilda beauty 10 g, red yeast rice 10 g, minced pepper sauce 30 g
method:
Thaw the small elbows, brush the skin clean and open a knife
Add cooking wine and water, add green onion, ginger, spices and salt and simmer until crispy
Drain and fry in high oil until the elbows are tiger skin-shaped, then change to a knife and mix well with chopped pepper sauce
Peel the honey beans into flying water, cut the garlic into strips, put the small elbows into the bucket and steam for 20 minutes, then buckle into the dish, garnish with the honey beans and garlic
Freshly fried abalone mushrooms
1 head of Dalian abalone, 40 grams of white spirit mushrooms, 30 grams of french incense, 10 grams of pine nuts, edible flowers and herbs, 5 grams of salt, 3 grams of black pepper crushed, brandy wine, green onion and ginger, 100 grams of second soup
Brush the abalone and cook it with green onion and ginger soup and set aside
After boiling, drain the mushrooms and cut into thin slices
Fry the abalone and white mushrooms in a frying pan, sprinkle with minced black peppers and cook in brandy wine to spice up
The fasong sauce is laid on the bottom, and the faxiang sauce is made by crushing the faxiang and pine nuts together with oil and salt
Abalone juice buckle su abalone
1 shiitake mushroom, 30 grams of asparagus, 20 grams of abalone juice, 2 grams of salt, 1 gram of sugar, starch to taste
Change the fresh shiitake mushrooms into a flower knife, sprinkle in salted water and absorb the water and pat the powder for later
Heat the oil at a temperature of 7-8, then add the mushrooms and fry them until crispy on the outside and tender on the inside
Blanch the asparagus in oil and salt and drizzle with abalone juice