Char siu chicken, char siu duck, char siu fish, a variety of char siu

Char siu chicken

Ingredients: 1 chicken (about 1000 g). 300 grams of lard oil, 100 grams of pork, 50 grams of winter vegetables, 50 grams of lettuce. 15 grams of soy sauce, 20 grams of cooking wine, 50 grams of lard, 2 grams of salt, 15 grams of ginger, 25 grams of green onions, 20 grams of bean flour, 15 grams of egg whites, 15 grams of sesame oil, 10 grams of pickled chili peppers, 20 grams of sweet sauce, 5 grams of sugar, 5 grams of sesame oil.

Preparation method: Slaughter and wash the chicken, open a small mouth to remove the internal organs, remove the head, wings, cocks, claws and leg bones, wash, with soy sauce, cooking wine, ginger rice, green onion knots to coat the inside and outside of the chicken, and marinate (about 1 hour). Wash the lard oil and change it to three sheets. Cut the pork into two coarse strips, the winter vegetables into short sections, and the pickled peppers into short knots. The wok is placed on the fire, the lard is heated (about 200 ° C), the shredded pork is mixed with salt, cooking wine, and bean flour, and then the pan is stir-fried, stir-fried evenly, chilled and mixed into the pickled pepper, then filled into the chicken belly, the outer skin of the chicken is smeared with sesame oil, and then the chicken is wrapped tightly with lard oil (a total of three layers, the second and third layers of net oil should be smeared with egg white bean flour paste). Use a double iron fork to pass through the chicken wings and chicken legs, into the open fire pool and rotate continuously, bake until the surface of the net oil scorched skin spit oil, golden brown, chicken cooked, wipe the fork, remove) peel off the net oil, the mesh oil puff pastry and chicken cut into strips, placed on both ends of the plate. Fill the chicken belly, remove the ginger, green onion and pickled peppers, and serve with lettuce on a plate, accompanied by sweet sauce, sugar, sesame oil and green onions.

Char siu duck

Ingredients: Ingredients: Beijing stuffed duck (see "roast duck" for slaughtering method) 1 (weighs about 1.5 to 2 kg), 5 to 6 dried lotus leaves. Seasoning: 7 to 8 peppercorns, 50 grams of caramel, 60 grams of green onion, 520 grams of ginger slices.

Preparation Method: (1) Take the slaughtered and hairless stuffed duck, cut a 3 to 4 cm long opening under the left and right shoulders, and put the index and middle fingers of the right hand into it to pull out the internal organs. From the bends of the legs and wings, chop off the paws and tips of the arms, respectively, and wash them. (2) Soak the dried lotus leaves in warm water, chop them, mix them with green onions, ginger, and peppercorns, and stuff them into the duck belly from the opening. (3) Use a special iron fork to penetrate from the inner root of the duck leg to the duck shoulder (not penetrating), and then pinch the fork tip together, through the duck neck, and wear the duck head horizontally on the two duck forks, so that the fork tip is exposed from the head 18 to 20 cm long. (4) Pour the duck body with boiling water repeatedly (5 to 6 times) to make the duck skin expand, and then use 5 times the water to dilute the caramel, brush a layer on the duck, and put it in a ventilated place to dry. (5) Put the duck fork on the burning charcoal, first roast the two ribs, then the spine, and finally the breasts, and the duck body is roasted until the jujube red is cooked. (6) Wipe the roasted duck with a clean cloth, then use the blade to grow 5 cm and 3 cm wide, and then length the duck meat slices by 3 cm, width 1.5 cm, and thickness of 0.5 cm. Duck meat is generally mixed with a special sweet noodle sauce (100 points of sweet noodle sauce, 10 points of sugar, 5 points of sesame oil, stirred well and steamed), plus green onions, and eaten with lotus leaf cake rolls, it has a unique flavor.

Char siu fish

Ingredients: 1 live carp (about 750 g). 100 grams of lean pork fat, 50 grams of sprouts, 15 grams of pickled peppers. 500 grams of lard oil, 50 grams of lettuce. 30 grams of cooking wine, 10 grams of soy sauce, 5 grams of salt, 10 grams of ginger, 10 grams of green onion, 25 grams of lard, 50 grams of egg whites, 30 grams of bean flour, 15 grams of sesame oil.

Preparation method: Carp descaled, gill) cut the abdomen to remove internal organs, cut off the tip of the head, tail tip, dry the water, draw a trapezoidal block on both sides of the fish body, marinate with mixed cooking wine, soy sauce, salt, ginger, green onion and other spices for 5 minutes, take out and dry and set aside. Pork, sprouts, and pickled peppers (seeded) are finely chopped, sautéed in lard to form a filling, filled with the belly of the fish, and locked in the belly of the fish with bamboo sticks. Wash and dry the net oil, lay flat on the board, first wrap the fish in one layer, then smear the remaining net oil with egg white bean flour, then wrap the fish in three or four layers, and then use a small fork to pierce through the belly of the fish, the back of the fish is pierced, and the charcoal is grilled on the fire for 30 minutes. Keep turning over while grilling until the surface of the fish is golden brown and forked. Cut the net oil from the back of the fish, brush it with sesame oil, draw out bamboo chopsticks and bamboo skewers, except for the innermost layer, the net oil is cut into about 6 cm long and 3 cm wide slices, set on the side of the fish, and the lettuce is cut into filaments and set in the corner of the plate. This dish is also called bun grilled fish. There are also those that are served without lettuce but with shallot sauce and fire sandwich cakes.

Scrambled eggs with char siu

Ingredients: 100 g of char siu pork, 5 eggs. Seasoning: 3 tsp chopped green onion, 2 tsp salt, 1 tsp msg, pepper, 2 tbsp cooked lard.

Preparation Method: Beat the eggs into egg liquid; cut the char siu meat into small bites Put the char siu into the egg mixture, add fine salt, monosodium glutamate and pepper and mix well. Put the lard in the wok, heat it 60%, add the green onion and stir-fry well, then immediately pour in the egg liquid and fry it.