Seasoning: sesame oil, starch, eggs, essence, soy sauce, vinegar, sugar, Shaoxing wine, salt, onion, ginger and garlic.
Production steps
1, first cut the meat into two thick slices, then cut it into two inclined planes with a width of five and eight, feed it with Shaoxing wine, refined salt and an egg for a while, and then mix it with starch and sesame oil to make a paste.
2. Marinate Shao wine, sesame oil, sugar, vinegar, vegetarian dishes, soy sauce and starch into juice in a small bowl.
3. The sauce in the spoon widens the oil. When it is heated to 70%, fry the meat in the spoon until it is golden and crisp, and remove it.
4. Leave less bottom oil in the big spoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, put the fried meat pieces in, then pour the appropriate sauce into the spoon, turn it over a few times, and drip the sesame oil out of the spoon and put it on the plate.
Ingredients: Pork Appropriate ingredients: 2~3 green peppers, washed and cut into small pieces, appropriate amount of starch, a little onion, ginger and garlic.
Seasoning: salt, monosodium glutamate, pepper and a little soy sauce.
Production steps
1, it is best to choose lean pork tenderloin, cut it into pieces with a length of 3~5 cm and a thickness of 2~3 cm, add a little water to the starch and hang it evenly.
2. Heat the oil to 70% heat, fry the meat until it is golden yellow, and take it out. Leave a little base oil, add shredded onion and ginger, saute garlic slices, pour green pepper and fried meat, stir fry, add seasoning, thicken and serve.
Matters needing attention
Don't fry the meat too well and too hard. It's best not to use starch to catch meat. A little flour will make the meat not too hard and easy to taste.
Don't be afraid of not boiling the pot immediately when adding sauce. If it is too much, try to send the soup to the pot with a frying spoon. The heat on the side will make the sauce dry immediately.
1800g old duck, 900g sour radish, a piece of ginger, four or five pieces of pepper.
1 the old duck is eviscerated, washed and cut into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.
2 Pour the duck pieces into the dry pot and stir-fry until the steam is collected (no oil is needed).
After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
4 Pour the duck pieces together with the soup into the pressure cooker and cook.
Note: The traditional method is to stew in a saucepan for an hour or two. Here, it is cooked in a pressure cooker to save time.
Production skill
1. Duck pieces should not be too big, and the entrance is convenient;
It is best to cook the duck until it is crisp and rotten.
1 gut the old duck, cut it in half, cut off the tail, wash and blanch.
2 soak dried tangerine peel in water and scrape off the pulp. Wash other materials.
3 Boil the water, put all kinds of materials into the pot, cook for 20 minutes on high fire, then cook for 2 hours on low fire, and season with salt.
4. Heat lard in the pot, saute ginger, onion and pepper, stir-fry duck pieces, cook wine when the water in the pot is gradually dry, and then add sour radish to stir-fry.
5. Add the submerged water into the stew pot (I still use the original pot because it is convenient), bring to a boil with high fire, skim the floating foam, transfer to a casserole, simmer for about 80 minutes until the duck is cooked and soft, and add chicken essence, monosodium glutamate and pepper to taste.
One old cucumber (about 1.5 kg), one old duck (about 1.2 kg), twelve red dates with stones removed, one tablespoon peanut oil, one teaspoon salt, two tablespoons soy sauce and sixteen bowls of clear water.
1 peeled and washed old cucumber, cut longitudinally, remove capsules and seeds, and cut into long segments.
2 old duck? Wash, peel and gut, and fry in a hot oil pan until brown.
3 Boil the water, add the melon, old duck and red dates, bring to a boil on high fire, cook for three hours on medium fire, and season with salt.
Old duck, half a pork belly, 200g chives, 3 ginger, 1 piece.
20g cooking oil, 2 tablespoons cooking wine, a little pepper and salt, 2 tablespoons monosodium glutamate 1 tablespoon.
1 Slaughter the old duck, cut it into pieces, cook it, wash its belly, slice it and scald it; Wash shallots and cut into sections, wash ginger and pat loose;
2. Pour the oil into the pot, saute the chives and ginger, pour the cooked duck soup, then add the duck and pork belly and simmer for 40 minutes;
3 finally, add seasoning.
Make ingredients
350-400g of old duck soup, 40g of vermicelli150-200g of duck blood, 0g of duck gizzard10g of duck sausage10g, 5g of tofu and half a marinated egg.
Seasonings in the bowl: salt 1-2g, monosodium glutamate 1g, chicken powder 1g, old duck soup seasoning 2g, pepper 1g, coriander 2-3g, chives 5g and duck oil 5g.
1 Take a stainless steel powder colander, add duck blood, vermicelli and tofu and cook for 1 min;
2 Put the salt, monosodium glutamate, chicken powder, old duck soup seasoning and duck oil into a bowl, pour the scalded vermicelli, duck blood, bean curd and duck soup, pour duck gizzards and duck intestines, and sprinkle coriander and shallots on the vermicelli.