Ingredients & Ingredients:
100 grams of money belly, 50 grams of beef tendon, 10 grams of star anise, 12 grams of peppercorns, 5 grams of fragrant leaves, 8 grams of fresh food, 5 grams of sesame oil, balsamic vinegar to taste,
method:
Wash the belly and beef tendon separately, blanch in boiling water, then put in a pressure cooker with spices and shallots, ginger, and cooking wine, and press on high heat for two hours
The cooked money belly is wrapped in pressed beef tendons, rolled in plastic wrap and refrigerated in the refrigerator for later
After the cooling, the gold circle removes the plastic wrap, cuts the top knife into round slices and plates, and serves with the sauce
1 spontaneous Liao ginseng, 1 millet to taste, 1 vegetable heart, thick soup, golden melon mushroom, salt, flavor powder, cooking wine, ginger and shallot slices, corn starch
Wash the millet, submerge it with water in a bowl, steam it in a basket, and set aside with cool water control
Add the broth to the net pot, add the golden melon minced to a boil and season, and add millet to the mixture
Bring water to a boil, add salt, green onion, ginger and cooking wine, simmer Liao ginseng for about 5 minutes, and remove the dried water
Steam the Liao ginseng cup, add the Liao ginseng juice, add the appropriate amount of garnish and serve
850 pieces of treasure fish, 35 grams of tempeh, diced red pepper, coriander, salt, chicken powder, 80 grams of beer, blending oil to taste, 15 grams of ginger, 15 grams of green onion, a little homeoyard sauce
Tempeh soaked softly minced
Kill the fish, wash and change the knife, put it on the plate, add cooking wine, green onion and ginger to taste, put the minced tempeh into the pot and fry until fragrant, put it on the fish, steam on the steaming box and steam for 10 minutes
The steamed fish removes the top of the ingredients, pours the sauce, diced red pepper, chives, pour hot oil, and garnish with parsley