Material version 1: green vegetables (Komatsu cabbage) or lettuce, bamboo strips, white pepper pig soup, sesame oil, pork or beef, pork liver, salt, monosodium glutamate, pepper, shrimp, clams and other seafood.
Method 1: put a proper amount of pig viscera soup in the pot, boil it with strong fire, and then take out the clams; Keeping the sliced meat in a boiling state; Chopsticks are used to stir the meat slices and then put them down; Then adding sea shrimp; When the shrimp turns red, immediately add the chopped vegetables and cook for one minute, then add some salt, monosodium glutamate and sesame oil to stop the fire. In addition, you can also add ingredients such as eggs, sea crabs, squid and eel segments when cooking according to your own preferences.
Material version 2: wooden sticks, pickles, white pepper pig soup, chopped green onion, salt.
Method 2: Put a proper amount of salt in the bowl. Put the stick in a bowl, add the chopped pickles or sauerkraut, and sprinkle with chopped green onion; Pour in the boiled pig soup.
That is, dry fishing is also called dry fishing in Chaoshan area. The taste of old Haikou is most suitable for dry fishing strips. The following is a description of the production method based on Haikou pickled pepper strips.
Preparation materials: bamboo sticks, fried peanuts, black bean sprouts, fried sesame seeds, chopped green onion, coriander, Hainan yellow bamboo shoots beef jerky, minced beef, minced pork, onion garlic sesame oil, sesame oil, soy sauce, gravy (braised duck meat juice or braised pig's trotters gravy), etc. Marinade for topping.
Production process:
First pass the pork chop soup, then add a little sesame oil and sesame oil, and then add braised pork juice or braised duck juice. Then add the above other ingredients according to taste. Finally, decide whether to add the marinade according to your own preferences, and mix well before eating.
Making marinade: shred carrots, shred pickled bamboo shoots, blanch them, and add appropriate amount of salt, sugar and soy sauce to minced meat to fry until cooked. Stew shredded radish, shredded bamboo shoots and minced cooked meat in water, add appropriate amount of soy sauce, soy sauce, salt, monosodium glutamate and sugar when stewing, and finally thicken with cassava flour until thick. The traditional Chaozhou-style fried kway teow is to heat an oil pan, stir-fry the kway teow several times, then pour a small amount of water to form a slightly burnt shape on the other side of the kway teow, and then put the ingredients such as shredded pork, shrimp, onion and tomato slices into a plate. The existing fried kway teow lacks the link of adding water, so the taste is very traditional and slightly different, but there are still some old shops that have always followed the tradition. Generally, their signs are marked with old-fashioned fried kway teow. Boil the soup kway teow in hot water, dry the bottom, add ingredients and clear soup. Shacha fried kway teow is to add Shacha sauce to the ingredients. The skill of cooking is all about oil (heat) and heat. When the oil is enough and the heat is enough, it is fragrant and delicious.
There is also a kind of "pot stickers", which are steamed to half an inch thick and cut into triangles. After frying, add sweet soy sauce, peanut powder and other ingredients, and it becomes a delicious snack. In Shantou, the most famous fried dumpling is a stall in Yonghe Street. Because it is delicious, it is always in short supply every day. People who go to Shantou will always try there. Shantou snacks have "three unique skills", namely: Zongqiu in Malao Palace (at the head of Shengping Road), roasted oysters in Xitian Lane, and fried in Yonghe Street. There is also a kind of breakfast in Chaoshan morning, called "pot juice", which uses the kind of "rice country" used in "wok". It is cut into strips and boiled in water until it becomes paste. This bitter juice has the smell of rice. When eating, it is often cooked with marinade and braised pork, and some people use marinated tofu. You can only eat juice in the morning. I don't want to eat anything else when I get up in the morning. At this time, a bowl of juice, a piece of braised pork and fried dried bean curd is an economical and delicious breakfast.
The material of authentic Guo sauce is not kway teow, but ox horn. Although the raw materials used are rice paste, the kway teow is steamed, and the horns used for authentic soup are baked and cut into triangles. The kway teow is soft and smooth, the horn is dry, QQ-like, and it tastes good, which is different from the "bitter juice" made by kway teow. It can be asserted that the "bitter juice" made of horn is the authentic bitter juice. In addition, it is a misunderstanding that the first-class catalogue says "cut into strips and cooked into paste". Whether it is authentic or not, the reason why the juice forms a thick paste is because rice paste is added before cooking!