Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines in my country. Zhejiang cuisine mainly consists of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics. (Dry-fried bell) Use Sixiang specialty tofu skin, cut it into squares, roll it with pork tenderloin, refined salt, monosodium glutamate, and Shaoxing wine, then cut it into 3.5 cm segments and add 50% hot vegetable oil. Medium-fried until crispy, take out and put on a plate. Serve with scallions, sweet noodle sauce, pepper and salt. This dish has a bright yellow color and is as crispy as a bell when eaten, hence its name. (Vietnam chicken in clear soup) Ingredients: 1 live tender Yue chicken (approximately 1250 grams). Ingredients: 25 grams of cooked ham slices, 25 grams of cooked bamboo shoots, 3 shiitake mushrooms, and 3 green cabbage hearts. Seasoning: 25g Shaoxing wine, 1.5g refined salt, 2.5g MSG.
(1) Slaughter the chicken, remove its feathers, wash it, chop off the chicken feet, break the calf bones, make a small opening on the back 3.5 cm from the tail, take out the internal organs, and wash them. Put it in a pot of boiling water and boil it to wash away the blood foam. (2) Take a large casserole, put a bamboo grate on the bottom, put the chicken in, ladle in 2500 grams of water, cover and bring to a boil over high heat, skim off the foam, continue to simmer over low heat for about 1 hour, drain. Transfer it into the pot (backside down) and pour in the original juice. Then, arrange the ham slices, bamboo shoot slices, and shiitake mushrooms on the chicken, add refined salt, Shaoxing wine, and MSG, cover with a steamer and steam over high heat for about 30 minutes, take out and add the blanched green cabbage hearts, and it's done.
Stir-fried Pork with Dried Vegetables 1. Wash the rib meat (pork belly) and cut it into 2 cm square pieces. Put it in a boiling water pot for about 1 minute. Remove the blood and wash it with clean water;
2. Dried vegetables (commonly known as "mold dried vegetables", made from mustard greens and dried in the sun. They are a local specialty of Shaoxing, Zhejiang. They are fragrant and tender, and will not deteriorate easily after long storage.) Wash and squeeze out the water, and cut into 0.5 cm long pieces. Small segments;
3. Pour about 250 ml of water into the pot, add soy sauce, rice wine, cinnamon, and star anise, add the meat pieces, cover and cook over high heat until cooked;
4. Add red yeast rice, white sugar and dried vegetables, stir evenly, and cook over medium heat for about 5 minutes;
5. When the marinade is almost dry, remove the fennel and cinnamon, add MSG, Remove from the pot;
6. Take a bowl, put some cooked dried vegetables on the bottom, then neatly place the meat pieces skin side down on top, and cover with the remaining dried vegetables;
7. Place the meat in the steamer and steam over high heat for about 2 hours. When the meat is crispy and glutinous, take it out, place it on a plate, and add the green onions. Serve. Process Tips 1. The strips of meat should be fresh pork ribs with skin, which are fat and lean, and the meat is firm;
2. The dried vegetables should be tender, fragrant and fresh mustard greens produced in Shaoxing;
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3. The meat should be cut into evenly sized pieces and simmered for an appropriate time until the soup is almost dry.
4. When steaming, the meat must be steamed over high heat until the meat is crispy and glutinous. ;
5. For home production, it can also be steamed several times to make the flavors of meat and dried vegetables absorb to each other, making it more delicious. The taste of the food. The pork is jujube red and the dried vegetables are black in oil, fresh and oily, crispy and glutinous but not greasy, and slightly sweet in the salty taste.