Accessories: white radish 1, 5 eggs, sausage 1, cucumber 1, carrot 1, auricularia auricula 20g, tremella 20g, peanut 20g, cherry tomato 20g, pepper 1, 2 parsley and 2 red peppers.
Seasoning: salad oil, salt 3g, vinegar 1 tablespoon, ginger 1 slice, 2 star anise, 5g pepper, cooking wine 1 tablespoon, 2 tablespoons soy sauce, 2 shallots, 3g sugar, appropriate amount of brine, 2 sesame seeds and a little fish sauce.
The practice of platter
1. Wash the beef tendon, blanch it in boiling water, take it out after discoloration, and wash off the floating foam.
2. Put the blanched beef into the salt water, then add the soy sauce, onion, ginger and star anise. After the fire boils, turn to low heat for 40 minutes, soak in the soup and let it cool.
3. Wash the chicken legs, put them in the pot, and add water to the chicken legs.
4. Add ginger slices and pepper.
5. Add a proper amount of cooking wine, bring it to a boil, and turn to medium heat to cook until the chicken legs change color.
6. Take out the chicken legs and wash away the floating foam on the surface.
7. Add the boiled and shelled eggs to the salted beef juice.
8. Bring the fire to a boil, turn to low heat and cook for 20 minutes. Turn off the fire, turn the eggs over, soak them in the marinade and let them cool.
9. Remove the chicken skin from the cooled chicken leg and shred the chicken.
10. Slice the salted beef, eggs and sausages.
1 1. Peel carrots and slice cucumbers.
12. Blanch the carrot slices in boiling water.
13. Take out carrots and drain them.
14. Take an egg and break it into egg liquid.
15. Spread the omelet in the pan, take it out, and blot the oil with kitchen paper.
16. Cut the cooled egg roll into shredded eggs.
17. Soak fungus and tremella in water.
18. Blanch in boiling water until cooked.
19. Heat the pan, add raw peanuts and stir fry over low heat.
20. Stir-fry until the peanuts become hard, turn off the fire when the peanut coat begins to peel off, cool, peel and crush.
2 1. Peel half a white radish.
22. Cut off the excess part with a knife and make it into the shape of a peacock head.
23. Glue your eyes with black sesame seeds and put them on one end of the plate.
24. Add the right amount of oil to the pot, and add the onion after heating.
25. Fry the onion and take it out, then pour out the onion oil.
26. Blanch the rice noodles in boiling water, remove and drain.
27. Pour in onion oil and mix well with chopsticks.
28. Put the mixed rice noodles into the plate, pay attention to the peacock shape, the tail should be large, and there is a certain inclination from the body to the end.