material
500 grams of snail, half chicken, minced meat 120 grams. 10g seasoning salt, 20g sugar, 20g Heshenghaoshifu chicken powder, 25g soy sauce, 2 star anise, 15g chopped green onion and Jiang Mo, 5g pepper, 6g coriander leaves and red pepper strips, 15g raw flour, 30g salad oil, 700g broth and clear oil.
working methods
1. Wash the snail, put it in clear water for 2 days, spit out the sediment, put it in the pot for 2 minutes, take out the water and pick out the meat. Chop snail meat, add 3g of salt,10g of chicken powder and10g of soy sauce together with minced meat, and stir evenly to form stuffing. Sprinkle the raw flour into the snail shell and brew the snail stuffing into the snail shell for later use.
2. Wash the local chicken and replace it with pieces weighing about 10g; Add salad oil into the pot, add chopped green onion and Jiang Mo, stir-fry until 70% heat, add chicken pieces, stir-fry for 1 min, then add soaked snail and broth, simmer for1min, and season with star anise, residual salt, sugar, chicken powder, residual soy sauce and pepper for1min.
skill
trait
Fresh and rich, local and delicious, with endless aftertaste.
Stewed chicken with monkey skull
Recipe introduction
Hericium erinaceus, a traditional and precious dish in China, is tender and delicious. It is one of the four famous dishes (Hericium erinaceus, bear's paw, sea cucumber and shark's fin). Known as "Hericium erinaceus bird's nest with seafood". Help digestion: it has the effects of invigorating stomach, tonifying deficiency, resisting cancer and benefiting kidney essence, and has many benefits.
material
Hericium erinaceus, native chicken, oil, pepper, aniseed, cooking wine, soy sauce, water and salt.
working methods
1. Soak the dried Hericium erinaceus in warm water and change the water repeatedly to squeeze out the bitter taste of Hericium erinaceus until it is completely soft.
2. Put oil, pepper and aniseed in the pot, and fry the chicken in the pot until it is dry and golden in color.
3. Add cooking wine, soy sauce, water and salt and bring to a boil. When Hericium erinaceus is simmered to 1, take it out of the pot.
skill
Hericium erinaceus should be soaked well, otherwise it will be very astringent. It is best to use rice washing water or clear water. Squeeze the water out of Hericium erinaceus every time, and then change the water.
Snail stuffing
material
Snails 2 kg, lean pork 1 kg, eggs 1 piece, some onions, some ginger, soy sauce, sugar and spices.
working methods
1. Wash the shell of the snail first, then put it in boiling water for 2 minutes, pick out the snail meat, remove the intestines, rub the snail meat with a little salt, remove the sticky substances, then clean it and drain the water.
2. Cut the lean pork into small pieces, clean it, then chop it into minced meat, and then chop the snail meat into powder. Put chopped pork and snail meat together.
3. Add 1 whole egg, salt, soy sauce, chicken essence, allspice powder, minced onion and ginger, and starch, and stir together until thick.
4. Clean the snail shell, cut off the snail tail with scissors, and then backfill the mixed meat into the snail shell.
5. Put the prepared snail into a large pot, add cooking wine, fennel, fragrant leaves, cinnamon, soy sauce, sugar and water, and cook slowly with low fire. An hour later, after the smell permeates, thicken the soup with strong fire and pour the sesame oil out of the pot. This dish is delicious, delicious, and full of country flavor. It will be interesting to try this dish.