Anzu home-cooked dish Anzu chicken strips Ingredients: old hen 1000g.
Accessories: tea oil, red pepper and ginger.
Steps:
1. Slaughter the old hen, unhairing and disemboweling.
2. Cut the slaughtered chicken into strips, stir-fry the chicken with tea oil on the fire, add vinegar, soy sauce, ginger slices and chicken, and simmer with the fire until the chicken is rotten, then turn to low heat to collect the juice and sprinkle with appropriate amount of oil.
Features:
The vinegar is rich and the chicken is golden.
Anzu Caijia Tang Zhi Braised Pork Ingredients: 500g pork belly.
Accessories: 200g of Tang Zhishui wine, vegetable oil, Dragon brand soy sauce and salt.
Steps:
1. Wash the pork belly and cut it into 3 cm square pieces.
2. Put the pot on the fire, pour in the right amount of oil, add the meat after heating, stir-fry until the meat is oily, add Tang Zhishui wine, simmer for a while with a little water, and simmer for 2 minutes.
3. Add salt and soy sauce and simmer until the juice is delicious.
4, simmer until the meat is crisp and rotten.
Features:
Fat but not greasy, it melts in the mouth.
Anzu Caijia Chaling rice paste ingredients: minced meat, oil residue, chicken offal, egg rice noodles.
Ingredients: Jiang Mo pepper, chopped green onion and lard.
Steps:
1, put a little lard in the pot, stir-fry minced meat, chicken offal and oil residue, and cook the broth for fifteen minutes.
2. Add a little water to the rice noodles for later use. After the soup in the pot is boiled, pour in the prepared rice noodles and stir the soup clockwise into a paste.
Features:
It tastes delicious and the color is milky white.
Rabbit meat fried ancestral home cooking ingredients: rabbit meat, ginger slices, garlic, onion, dried Chili, cooking wine, salt, tea oil.
Steps:
1. Slice rabbit meat, heat tea oil to 80-90 degrees, add ginger slices, garlic and rabbit meat, stir fry together, cook wine properly, and take out the pot after the meat is bloodless.
2. Then stir-fry the dried red pepper, stir-fry the rabbit meat in the pot, and add salt and water to stew.
3. When the soup is out of the pot, sprinkle with proper amount of raw tea oil and chopped green onion.
Features:
The meat is tender and delicious.
Ingredients: long beans
Accessories: a little dried pepper, minced garlic, salt and monosodium glutamate.
Steps:
1, long beans cut into 12 cm long for later use.
2. Add water to the pot to boil, pour the chopped beans into the water, break the water, and put them on the plate.
3. Stir-fry the seasoning and auxiliary materials together, and hang the juice on the coded beans.
Features:
The bean is fragrant and tender.
Anzu home-cooked dish Anzu tofu ingredients: white tofu
Accessories: eggs
Seasoning: salt, scallop juice, soup, wet starch.
Steps:
1. Crush tofu with a dense mesh sieve, filter out coarse residue, then mix it with soup, egg white, wet starch and salt, shape it evenly and steam it for later use.
2. Add scallop juice to the soup to boil, then thicken the juice and hang it on the molded tofu.
Zuan home-cooked dish Hunan Goose King Ingredients: white goose 1000g, goose blood 500g, seaweed knot 100g.
Accessories: soy sauce, soy sauce, tsaoko, fennel, galangal, pepper, cinnamon, aniseed and salt 5g each, broth 1000g, ginger and garlic 50g each, chicken essence 2g, oil 2g, vegetable oil 50g, 2 bottles of beer and a little garlic leaves.
Steps:
1. Wash the goose and chop it with water. Cook the goose blood and cut it into pieces, and the seaweed will be covered with water.
2. Put the pot on the fire and heat it with vegetable oil. Add goose and stir-fry until the meat is fragrant. Add soy sauce and soy sauce, stir-fry and color evenly.
3. Add salt and spices, simmer in beer for 10 minute, add broth, and simmer slowly until the goose is rotten.
4. Add chicken essence, oyster sauce, goose blood and kelp knot and cook until it tastes delicious.