Mountain City Lollipop Chicken
Royalties
Green peppercorns; three yellow chicken; cooked sesame seeds; green onion; paprika; sugar; red oil; soy sauce; sesame oil
method
Remove the internal organs of the three yellow chickens, wash them, and cook them in a pot of boiling water for a quarter of an hour.
Mix in half a scoop of cold water, and when the water boils again, turn the chicken over and cook for another 10 minutes, then mix in half a scoop of cold water.
After the water is boiled, turn over, use small bamboo thorns to pierce the chicken, and when no blood comes out, it can be picked up.
Soak in chilled water for 1 h and remove to dry.
Brush the chicken skin with a layer of sesame oil.
Then divide the neck, wings, chest, and back ridge and gently pound them with a rolling pin to make them soft.
Hand torn into chopstick-thick strips of meat
Place the head, body and feet of the chicken on a plate.
Red oil, peppercorns, paprika, sesame oil, soy sauce, sugar, green onion, cooked sesame seeds, salt and mix well into a sauce
Drizzle the sauce on a plate and garnish with green peppercorns to serve.
Fat beef enoki mushroom roll
250 g enoki mushrooms, 250 g fatty beef slices, 1 tbsp oyster sauce, 1 tsp sugar, 1 small cup water (approx. 80 ml)
Wash the mushrooms, cut off the feet of the mushrooms, drain and set aside
Put the fat beef slices at room temperature to thaw a little
Take a fat beef slice and roll up a handful of enoki mushrooms
Roll up all the mushrooms with fat beef slices in turn
Heat the pan on high heat, then turn back to medium heat and fry the fat beef mushroom roll directly in the pan
Fry until the fat cow changes color, then turn it another time, and evenly fry the whole fat cow through the discoloration
Place a tablespoon of oyster sauce in a bowl
Add 1 tsp of sugar
Add water
Stir well with chopsticks
Heat the pan, pour the well-stirred oyster sauce over the pan and bring to a boil over high heat
Then drizzle directly on the fat beef mushroom roll.
Salt-fried meat
250 grams of pork peeled two-knife meat, 150 grams of green peppers, 50 grams of Chaotian peppers, rapeseed oil to taste, cooking wine 10 ml, tempeh 5 grams, Pixian bean paste 30 grams; a little soy sauce
Peel the two knives of meat, cut into fat and thin slices, slightly thicker than a dollar coin;
Cut the green pepper and the chaotian pepper into hob pieces and set aside;
After turning on the heat, heat the pan, pour in the cooked rapeseed oil, and then pour in the sliced meat and stir-fry quickly;
Add cooking wine, stir-fry the meat slices to spit oil, the color turns white, emits the aroma, add tempeh, watercress sauce to taste, and fry until the meat slices are evenly colored and fragrant;
Light the green peppers and chaotian peppers, turn to medium-low heat, add a little soy sauce, stir-fry well to turn off the heat, and a dry and fragrant raw fried salt fried meat is completed.