Spicy duck head
Composition:
Duck head 1000g, Pixian bean paste 20g, star anise 2, Amomum tsaoko, clove, fennel, fragrant leaves, dried chili 3, pepper 20, pepper 20, soy sauce 15g, oyster sauce 10g, salt 2g, sugar 5g, ginger 2g, pepper 20.
Exercise:
1) Wash duck head
2) Heat the oil in the pot, and add dried pepper, pepper and pepper.
3) Add bean paste and stir-fry until fragrant.
4) Add ginger slices and garlic slices and stir-fry until fragrant.
5) Old pot-stewed soup
6) Add the old marinated soup, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, light soy sauce, oyster sauce, salt and sugar and cook the marinated soup for 20 minutes.
7) Pour the boiled brine into the casserole, add the duck's head, boil over high fire and stew over low fire 1 hour.
Spicy pot-stewed chicken feet
Composition:
Chicken feet 500g, cooking oil, refined salt, spice bag, soy sauce, soy sauce, rock sugar, ginger juice, white wine.
Exercise:
1) Wash chicken feet for later use.
2) Prepare spices and ginger juice for later use. Seasoning can be prepared according to the existing materials of each family, because it is spicy and hot, and pepper and pepper are essential.
3) Cut off the nails of the chicken feet one by one for later use.
4) Cut the chicken feet in half for later use.
5) Add water to the pot, add a little white wine and bring to a boil.
6) Take out the blanched chicken feet for later use.
7) Put oil in the wok and add spices to stir fry.
8) In order to prevent the peppers from burning out, after the spices are fried, add the peppers and stir-fry the fragrance.
9) Add a proper amount of water.
10) Add ginger juice, soy sauce and rock sugar to adjust the taste and color of brine.
1 1) Chicken feet after flying.
12) Boil the soup with high fire, turn off the heat for 30 minutes, then turn off the heat and stew until it is finished.
Salted pig ears
Composition:
2 pig ears, old brine 1 piece, stewed meat 1 bag, 30ml of soy sauce, rock sugar 15g, appropriate amount of salt, 20ml of cooking wine and appropriate amount of onion and ginger.
Exercise:
1) Prepare all the ingredients.
2) Scrape the pig's ears clean, and blanch them in a pot with cold water.
3) Put the old bittern into the pot and thaw it with low heat.
4) Add a proper amount of water and put it in the pig's ear.
5) Add the stew bag.
6) Add onion and ginger.
7) Pour in yellow rice wine.
8) Add soy sauce.
9) Add rock sugar.
10) skim the foam after the fire boils.
1 1) Simmer for 40 minutes and season with salt.
12) Turn off the fire and cover and stew for 20 minutes.
13) Take out and shred slightly.
Stewed tofu in fragrant sauce
Composition:
500g of bean curd skin, appropriate amount of marinade, cooking wine 1 tablespoon, appropriate amount of cooked sesame seeds, red oil 1/2 tablespoons, and sugar 1/2 tablespoons.
Exercise:
1) Wash the tofu skin and roll it along one side, leaving 5 cm without rolling.
2) Cut the rolled part into thin strips with a knife.
3) Shake off the shredded tofu.
4) Roll up the shredded tofu along the uncut part and tie it firmly with a toothpick.
5) Put the processed shredded tofu into the marinade pot.
6) Add a few red peppers. After the fire boils, turn off the fire and marinate for one night.
7) Take out the pickled shredded tofu.
8) Cut the shredded bean curd into required lengths.
9) Put the shredded bean curd into a clean small basin and add a tablespoon of cooking wine.
10) Add half a tablespoon of sugar and mix well.
1 1) Add half a tablespoon of red oil if you like spicy food.
12), sprinkle with cooked sesame seeds and mix well.
spiced corned egg
Composition:
Egg 500g, salt, fragrant leaves, star anise, cinnamon, sugar, ginger, white wine and soy sauce.
Exercise:
1) Wash the eggs, put them in a boiling pot and add enough water, preferably no eggs. Add geranium, star anise, cinnamon, refined salt and ginger.
2) Pour in the right amount of soy sauce.
3) Pour in a tablespoon of sugar.
4) Put the pot on the stove and cook it on low heat until the eggs are cooked.
5) Break the boiled eggs.
6) Add white wine and marinate the eggs in the soup for two days.
Stewed meat platter
Composition:
Hind leg meat 1 piece, duck leg 2 pieces, pork liver 1 piece, proper amount of oil, proper amount of salt, cinnamon 3 pieces, star anise 6 pieces, fennel 5g, pepper 5g, green pepper 5g, nutmeg 5 pieces, kaempferia kaempferia 5 pieces, tsaoko 3 pieces, fragrant leaves 10 piece, dried pepper/kloc 0 piece.
Exercise:
1) Prepare materials. Slice onion and ginger.
2) Wash pork and dried tofu. Kelp is soft.
3) Wash the pig liver and tear off the white membrane for later use.
4) Boil water in the pot, wash and blanch pork and duck legs to remove blood foam. Then wash and blanch the pig liver to remove blood foam.
5) Take out the oil pan and add the rock sugar until it melts.
6) When the color turns dark brown, turn off the fire immediately.
7) Pour the broth or water into the pot.
8) Pour marinade (3 pieces of cinnamon, 6 pieces of fennel, 5 grams of pepper, 5 grams of green pepper, 5 grams of cardamom, 5 pieces of kaempferia kaempferia, 5 pieces of Amomum tsaoko, 3 pieces of fragrant leaves, 0/0 pieces of dried pepper, 0/0 pieces of clove/kloc, 4 pieces).
9) Add 5 slices of ginger and 1 root onion.
10) Pour1000g of salt water.
1 1) Add pork and duck legs, bring to a boil with high fire, and then turn to low heat for 30 minutes.
12) Add pork liver, dried bean curd and smoked dried flowers and continue to cook for 40 minutes.
13) and then put it into the sea with salt water 15 minutes. Remove the onion and ginger from the remaining soup and skim off the oil foam, and it will become old brine. After thorough cooling, put it in a sealed box for freezing.