Bullwhip is the external genitalia of male cattle, which has the effect of warming and tonifying kidney and yang. Chinese medicine believes that the sex organs of living male animals, such as testes, do contain quite a lot of androgen. Can help male friends improve efficiency. As a tonic, bullwhip is also a hot dish. I'll share some with you. I hope you like them.

Griddle chrysanthemum bullwhip

raw material

400g of fresh bullwhip, 30g of chicken gizzards and duck gizzards, 0g of fresh pepper10g, 3g of garlic cloves, ginger slices, cinnamon and star anise.

Seasoning:

3 grams of bean paste and salt, 2 grams of monosodium glutamate, 50 grams of salad oil, 5 grams of soy sauce and 200 grams of broth.

Exercise:

1. Wash the bullwhip, boil it in clear water 15 minutes, take it out, remove the urinary tendons, and cut the chrysanthemum knife.

2, chicken gizzards, duck gizzards cut chrysanthemum knives, blanched for use.

3. Put the base oil in the wok, stir-fry cinnamon, star anise, fresh pepper, garlic cloves and bean paste, add the chopped flowers of bullwhip, chicken gizzards and duck gizzards, add the broth, season and simmer for 8 minutes until it tastes delicious, color with soy sauce and put it in a dry pot.

Sichuan bittern bullwhip

Raw materials:

Prepared bullwhip 250g, green bamboo shoots 150g, and a few slices of ginger and onion.

Seasoning:

Sichuan style halogen pot.

Exercise:

1. Wash the green bamboo shoots, cut them into thin slices and spread them on the bottom of the plate.

2. Cut the prepared bullwhip into several sections, blanch it, put it in a pressure cooker, and then add ginger slices, onion sections and boiling water. Don't pass the bullwhip, press 10 minutes after getting angry, and take it out.

3. Heat the brine, add the bullwhip, boil it, turn the bullwhip into a small torch and marinate it for 40 minutes until it tastes delicious, take it out and cut it into thin slices, and put it on the green bamboo shoots to eat.

Sichuan brine:

Material A: 2 grams of keel and 2 grams of clean old hen.

Material B: Illicium verum, Cinnamomum cassia, Cinnamomum cassia, Glycyrrhiza uralensis each 8g, Amomum tsaoko, Nutmeg, Alpinia officinarum and Citronella each10g, dried pepper and Zanthoxylum bungeanum each100g, dried tangerine peel 5g, angelica dahurica 20g, fennel 30g and clove15g.

Material C: 200g of onion, ginger and fried garlic, 50g of carrot and dried onion, 0/00g of celery and coriander/kloc-without leaves and roots, 20g of fresh galangal, 600g of Pixian bean paste and 500g of pickled pepper paste.

Material d: 30g of rock sugar, 750g of Haitian soy sauce, 400g of Donggu Yipin fresh soy sauce, 50g of soy sauce, 300g of salt, 250g of monosodium glutamate and chicken essence 100g, 250g of carved wine, 0/50g of meat flavor enhancer 1500g of old oil1500g of Redmi water.

Making:

1. Chop the material A into large pieces, soak the blood in boiling water, take it out, put it in a stainless steel bucket, add 40 kilograms of clean water, boil it for 8 hours with low fire, and filter out the soup.

2. Put the material B into the basin, soak it in clear water for 10 minute, take it out and wrap it with gauze.

3. Put the old oil in the material D into the pot, heat it to 50% and stir-fry the material C for 8 minutes, take it out and wrap it with gauze, and keep the old oil.

4. Put material B and material C into a stainless steel pot shovel, add the filtered soup to boil, take out material B after 30 minutes of fire, take out material C after 2 hours of low fire, and add material D including old oil to boil.

Roasted bullwhip with garlic in stone pot

Raw materials:

250g bullwhip, 0/00g dried mushrooms/kloc-,50g fried garlic, a little ginger, onion, green pepper.

Seasoning:

Salt, monosodium glutamate, chicken essence, sugar, disaccharide, carved wine, clay pot sauce, oyster sauce, soy sauce, starch, sesame oil and pepper.

Exercise:

1, the issued bullwhip is replaced by bullwhip flower, which is watered after drowning.

2. Saute ginger slices, add boiled water without bullwhip, onion, salt and monosodium glutamate, pour them into a tall container after boiling, steam them in a steamer until they are soft and cooked, and take out bullwhip flowers for later use.

3. Soak the dried mushrooms in cold water, rinse them, blanch them, put them in a tall container, boil a pot of water, add ginger slices, onion slices, salt, monosodium glutamate and oyster sauce, pour them into the tall container, steam them in a steamer until they taste delicious, and take out the mushrooms and cut them into thick slices for later use.

4. Put the oil in the pot, add the ginger slices, stir-fry the clay pot sauce and fried garlic for a while, then cook the carved wine, scoop in two soups, adjust the taste with oyster sauce, salt, monosodium glutamate and white sugar, add the bullwhip flower and mushrooms for 5 minutes, then add the green and red pepper pieces, and slowly inject the thickening powder, sesame oil and pepper to thicken the soup.