raw material

Pork 100g, onion and ginger.

condiment

2 tablespoons soy sauce, wine 1 tablespoon, a little salt and monosodium glutamate, 3 tablespoons sugar, seafood sauce 1 tablespoon, and 2 tablespoons sugar juice.

working methods

1. Cut the pork horizontally, but don't cut it, and make a cross knife on it. Mix the seasoning well, add the meat and marinate for 30 minutes.

2. Preheat the oven to 190℃, spread aluminum foil on the baking tray, smooth the meat pieces, brush with sugar juice and salad oil, and bake for 15 minutes.

3. Slice the meat, brush it with juice, put it in a baking tray and bake for 10 minute.

Remarks:

Barbecued pork cooked with household brown sugar is bright red and memorable, which is better than white sugar.

You can add other seasonings such as oyster sauce according to your own taste and change it at will.

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~ dish name: Chaoshan braised goose

Ingredients: 1 lion goose, 6000g, soy sauce 750g, fat pork 250g, refined salt100g, crystal sugar 50g, white wine 50g, monosodium glutamate15g, pepper10g, cinnamon/kloc-0.

Methods: 1. Cut open the belly of the goose, take out the internal organs, wash and dry, coat the inside and outside of the goose with refined salt100g, and clamp the abdominal cavity with bamboo chopsticks. 2. Stir-fry Zanthoxylum bungeanum in a wok, put star anise, cinnamon, licorice and clove into sanitary gauze, wrap them into meatballs, put them into a brine basin, add soy sauce, colored oil, crystal sugar, ginger, citronella and white wine, cut the fat pork into pieces with a knife, put them down, add clean water, and boil them with a medium torch; Put garlic, coriander head and ginger into the belly of Guan Ge goose (when boiled in brine), then put the goose into a brine basin and cook for about 1 hour for 30 minutes (lift the red roast goose out of the noodle soup in the middle, then put it down and repeat it four times), turn it over several times to make it tasty, and then pick it up and dry it for later use. 3. Put the cooked red roast goose on the chopping block and cut it into thick slices, then pour marinade (add monosodium glutamate) to make it moist. Keep up with 2 plates of garlic vinegar when serving.

Features: Chaoshan specialty lion-headed goose, with fat meat, braised goose is a local flavor food, fragrant and smooth, fat but not greasy.

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Name of dish: Chaoshan roasted goose

Ingredients: 1 fat goose (2000g), cinnamon 5g, pepper 3g, star anise 5g, licorice 5g, ginger 50g, coriander 20g, sweet and sour vegetables 150g, pepper oil 25g, refined salt 50g and soy sauce 250g.

Methods: 1. First, put cinnamon, star anise, pepper and licorice into a small cloth bag, put it in a earthen pot, add clean water (3000g), soy sauce, refined salt, white sugar and Shaoxing wine, boil it on medium fire, put it in a fat goose, roll it on slow fire for about 10 minute, and then pour it out of the goose cavity. After taking out and cooling, slice the goose meat on both sides, remove the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and wrap 30 grams of wet starch on the goose meat and goose skin for later use. 2. Stir-fry the tripod with medium fire, drain the oil. When the oil is heated to 50% (about 160 degrees Celsius), drain the goose bones first, then fry the goose meat (with the skin facing upward), leave the back end of the pan for about 3 minutes, turn over while frying, and then return to the furnace for about 7 minutes; Continue to fry until the bones are hard, the skin is crisp and golden, then pick it up and pour the oil into the oil return basin. Put the goose bones into a dish, cut the goose meat into pieces with a diagonal knife and a length of 6 cm and a width of 4 cm, cover them with sweet and sour vegetables and coriander leaves, drizzle with pepper oil, and serve with Chaoshan sweet sauce or plum sauce.

Features: purple color, crispy skin and tender meat, sweet taste, dipped in sweet sauce, with Chaoshan flavor.

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raw material

750g tender chicken 1, 40g ginger, 30g peanut oil, 1 teaspoon salt and 1/3 teaspoons monosodium glutamate.

prepare

Boil water, put the chicken under the lamp, remove from the fire, cover and soak until the chicken is mature, take out the yellow coat on the surface with cold boiling water, hang it to cool, cut into pieces, and serve with seasoning dishes made of ginger, salt, monosodium glutamate and peanut oil.

trait

The skin is smooth and tender, fresh and delicious.

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raw material

600g of chicken feet, 20g of fried white sesame seeds, 20g of red pepper, 0g of white vinegar1000g, 0g of white brine1000g, 5g of sesame oil and 50g of glutinous soup.

prepare

1. Shred red pepper for later use.

2. First, pick up the chicken feet with boiling water and soak them in clean water for 30 minutes. Then blanch the chicken feet with boiling water and white vinegar, pick them up and rinse them with clear water until they turn white.

3. Chop your toes, wash them with frozen boiling water, soak them in frozen water for 2 hours, take out the chopped pieces and put them on a plate, sprinkle shredded red pepper and fried white sesame seeds on the surface.

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raw material

Chicken 1 chicken (about 1 0,000g), salt 1 000g, ginger 25g, onion 20g, sesame oil 1 teaspoon, and cooking wine 3 teaspoons.

prepare

Poke a hole in the chicken's right armpit with a knife, dig out the internal organs, wash them, boil the refined brine to a slight boil, pour it out of the hole under the chicken's armpit and flow out of the anus, and so on for many times, then soak the chicken in salt water and cook it with low fire until it is cooked, pick it up, spread sesame oil evenly (chop it up and put it on a plate), and then pour a little refined brine on it.

trait

The color is reddish brown, sweet and delicious.

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raw material

750g of Tuguang chicken, 2 teaspoons of cooking wine, 2 teaspoons of ginger slices 1 0g, 25g of onion, star anise 1 piece (crushed), salted chicken powder1bag, ginger powder14 teaspoons, 2 teaspoons of soy sauce, 5 teaspoons of cooked lard.

prepare

Marinate chicken with seasoning for 1 hour, then spread soy sauce on chicken skin evenly, sweep lard on gauze paper, wrap chicken on gauze paper for two layers, and the third gauze paper does not sweep lard, stir-fry coarse salt, bury chicken, cover it, keep it on low fire for 15 minutes, and then take it out and bake it on the other side.

trait

Salty and delicious, tender and fragrant.

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