Material: pig elbow 1250g. Seasoning: 30g light soy sauce, 25g white soy sauce, fermented bean curd (red) 15g, yellow rice wine 15g, sweet noodle sauce 100g, garlic (white skin) 20g, salt 10g, star anise 3g and ginger1.
Practice: scrape the elbow (with claws); Put the elbow joint head outward, the elbow handle (claw) inward and the elbow skin downward on the chopping board, cut the skin along the leg from the elbow joint head to the middle elbow handle with a knife, remove the meat on both sides of the leg bone (three sides are separated from the meat), and connect the bottom bone with the meat to expose the bone; Then break two leg bones from the middle with the back of the knife; Cook in a soup pot until it is 70% mature, take it out, drain the water with a clean cloth, and apply red soy sauce on the skin while it is hot; Take a steaming basin, put star anise and cinnamon into the bottom of the basin, first break the epiphysis of the elbow handle by hand without damaging the skin, and then put the elbow skin down into the steaming basin; When filling the basin, according to the elbow shape, stick the elbow handle on the edge of the basin and put it into the basin to form a circle; Sprinkle refined salt, cover the meat with sterilized gauze, and then spread the sweet noodle sauce, onion, lobster sauce, white soy sauce, ginger and garlic evenly on the gauze; Put the steamer in the cage and steam for about 3 hours on high fire. Take out the gauze according to the rotten degree, buckle it into the plate, and take out the star anise and cinnamon. When serving, bring onions and sweet noodle sauce.
2. The first is spring.
Ingredients: quail 10, soybean oil 500g (actual consumption 50g), tomato juice 35g, hot sauce 10g, onion 10g, pepper 1g, ginger 5g, soy sauce 5g, garlic 5g, yellow rice wine 5g, refined salt 2g and coriander 5g.
Practice: pluck the quail, gut it, chop off its claws, wash it, drain the water, clean it with a clean cloth, mix it with yellow wine and hot sauce, clean it one by one, clean it inside and outside, plate it, marinate it for half an hour, and taste it. Heat the wok, pour in the soybean oil, when it is 60% hot, add the marinated quail, fry until the sauce is red, and take out the oil control. Leave 30g of soybean oil in the original wok, heat it, add chopped green onion, Jiang Mo and mashed garlic, stir-fry until fragrant, add chicken soup, bring to a boil, add soy sauce, refined salt, yellow wine and tomato juice, add quail and simmer until crisp. Add soybean oil to the wok, when the fire is 80% hot, add braised quail and stir-fry thoroughly, and put it in the wok.
3, milk soup pot fish
Material: Carp (725g). Accessories: pork (fat and thin) (100g), dried shrimps (5g), winter bamboo shoots (15g), spinach (100g), vermicelli (50g), ham (10g), mushrooms (fresh). Seasoning: Zanthoxylum bungeanum (1g), monosodium glutamate (2g), yellow wine (25g), balsamic vinegar (20g), ginger (8g), coriander (10g), shallot (15g) and salt (5g).
Practice: scrape the fish scales, dig out the gills and wash them, cut open the abdomen, take out the internal organs, cut off the head and divide them in two; Carving the fish-cleaning oblique knife into tile-shaped knife blocks, putting them into a basin, adding refined salt and yellow wine, stirring evenly and soaking; Wash radish, cut into thin strips and blanch in boiling water; Selecting, cleaning and cutting spinach into segments; Cut tofu into strips; The vermicelli is cooked thoroughly; Soak mushrooms, dried shrimps and winter bamboo shoots in boiling water and slice them; Slice the refined ham, wash the onion and cut into sections, dice the ginger and place them separately; Add a little oil to the pot, boil it, throw in the fish pieces, turn over while frying, and drain the oil in the pot in time; Put oil in the pot, heat it, pour in flour, stir with a spoon, stir-fry until it is white, add soup, fish pieces, refined salt, monosodium glutamate, yellow wine, onion slices and ginger slices, and cook thoroughly with low fire; Pour the fish soup into the fish pot, dip the noodles with ham, shrimp, mushrooms and winter bamboo shoots, close the lid and pour alcohol into the bottom of the fish pot; Wait for four dishes (spinach, tofu, radish, vermicelli) to serve with ginger vinegar juice; Then light alcohol under the fish pot, boil the pot and dip it; When eating, remove the lid, add coriander and white pepper noodles, take out the fish and dip it in ginger vinegar. After eating halfway, add milk soup to the pot, add spinach, tofu, radish and vermicelli, continue to cook, and eat the soup with vegetables.