Altar roast fat chicken
Ingredients: 1/2 chicken, 100 grams of winter shoots, 80 grams of fresh shiitake mushrooms, 8 dried tomatoes, green onion, ginger, star anise, soy sauce, 300 grams of Hakka rice wine, rock sugar, monosodium glutamate, broth
Directions:1. Cut the chicken into cubes and blanch it in a pot of boiling water to remove the blood;
2. Cut the green onion into sections, wash and slice the shiitake mushrooms, wash the tomatoes;
3. Cut the winter shoots into thick slices and slice the ginger
4. Wash the small altar, add chicken, winter shoots, shiitake mushrooms, red dates, green onion, add soy sauce, monosodium glutamate, rice wine, rock sugar, star anise and broth
5. The altar mouth is sealed tightly with lotus leaves, covered with a lid, and then tied with twine
6. Place the altar on the fire and simmer for 50 minutes
7. Pour into a large porcelain basin when eating.
Note: Dried tomatoes can also be replaced with red dates, and Hakka rice wine can also use other rice wines.
Spicy shredded lamb tripe
Ingredients: 300 grams of morel, winter shoots, 50 grams of fresh red pepper, garlic slices, 10 grams of water starch, 5 grams of vinegar, pepper, 4 grams of salt, 1 gram of pepper powder, a little bit of monosodium glutamate and sesame oil, and an appropriate amount of broth.
Directions: 1, lamb tripe, winter shoots, fresh red peppers washed and shredded separately.
2, Put the pot on the fire, add oil to 50% heat, stir-fry the lamb tripe shreds, cook into the cooking wine, add shredded red pepper, winter shoot shredded, salt and pepper powder and stir-fry for a while, add the broth, monosodium glutamate and garlic slices, hook with water starch, drizzle with vinegar and sesame oil to get out of the pot.
Spicy pork liver
Ingredients: 350 grams of pork liver, dried pepper segments, green peppers, peppercorns, sugar, salt, 1 spoonful of cooking wine, starch, 1 spoonful of soy sauce
method:
1: After cleaning the pork liver, cut into thin slices, and pickle evenly with cooking wine, salt, soy sauce, monosodium glutamate and starch; cut the dried pepper into sections, wash and cut the green pepper into circles
2: Heat the oil in the pot to 70%, add the marinated pork liver and slide until it changes color and fish out
3: Leave the bottom oil in the pot, add dried chili peppers, green peppers and peppercorns to burst the aroma
4: Add pork liver, salt, soy sauce and stir-fry evenly
Garlic fried beef tendons
Directions: 1, 1 hoof tendon washed with water, fragrant leaves, green onion ginger, cooking wine, star anise, peppercorns, cumin, hawthorn, press in a pressure cooker for 40 minutes to 50 minutes, cooked beef tendons cut into small pieces.
2、 Cut the green pepper and yellow pepper into diamond-shaped pieces, peel the garlic and crush it; Heat the oil in a wok and stir-fry the green, red, yellow pepper and ginger slices over high heat, season with salt and sugar and set aside in a bowl
3: Put less oil in the wok, add garlic and fry over low heat until brown, turn to high heat, lower hoof tendons, green red yellow pepper and green garlic segments, add oyster sauce to pour cooking wine, continue to stir-fry on high heat for about 1 minute, add salt, sugar, chicken essence to taste, drizzle sesame oil out of the pot.