Seasoning: 75g of ginger slices, 95g of onion segments, 0/0g of cinnamon bark/kloc-,25g of steamed scallops/kloc-,2500g of Shaoxing wine, 500g of boiled bamboo shoots, 0/0g of monosodium glutamate/kloc-,250g of fish lips with water, 75g of rock sugar and fermented grains/kloc-.
Cooking steps
Steamed shark fin, fish maw and abalone
Buddha jumping wall (5 pieces)
1. Remove sand from shark's fin, scrape it clean, put it on bamboo grates, put it in a boiling water pot, add 30g of onion, 5g of ginger100g of Shaoxing wine100g, and cook for10min. Remove the fishy smell, remove the minced onion and ginger, and take out the grates when the juice is not used.
2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.
3. Put abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/KLOC-0, steam it in the steamer for 30min, take it out and drain the steamed juice. Cooked pigeon eggs, shelled.
4. Chickens and ducks cut their heads, necks and feet respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250 grams of soup, boil it, and add 85 grams of Shaoxing wine to pick up the soup.
5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.
6. Leave 50 grams of residual oil in the pot. When it is 70% hot, stir-fry 35g of onion and 45g of ginger slices in a pot, add chicken and duck, elbow of sheep, tip of pig's trotters, duck gizzard and pork belly a few times, and add 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,75g of rock sugar and 265433 of Shaoxing wine.
7. Wash an old Fujian wine jar, add 500 grams of clean water, heat it with low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First put cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then put shark's fin, ham slices and dried bamboo shoots. After loading, put the jar on the charcoal stove, simmer for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour and take it out. When serving, pour the jar-mouth cabbage into a big basin, open the gauze bag and put the pigeon eggs on it. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame seeds. [5] [6] [7]
main points
1, soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.
2. Flower mushrooms: mushrooms that can be produced in late spring and early spring, with chrysanthemum patterns on their faces.
3, fish belly should be soaked in oil, when soaking sea cucumbers, sea cucumbers can not be stained with oil.
4. Finally, put all kinds of raw materials into the altar. Be sure to simmer slowly, and don't be impatient, otherwise the effect will not be achieved.