Raw materials:

2 young pigeons, 250g pig bones, old hen 1 kg and pig fat100g.

Seasoning:

Spices (star anise and kaempferia kaempferia each 3g, Amomum tsaoko, cinnamon, fennel, cardamom and coriander each 5g, fragrant leaves 1 5g, clove1g, licorice, pepper each 2g, pepper 3g), rock sugar 20g, salt15g, caramel and pepper.

Making:

1, old hen, pig fat and pig bones are put into boiling water to drain the blood, put into a brine pot and add 3kg of clear water to boil, then simmer for 40min to form broth, add spices, salt, fish sauce, rock sugar, ginger and onion to simmer for 30min to form brine, and then put squab into brine to soak and simmer.

2. Mix 50g of caramel, vinegar, sugar, fried powder and boiled water, steam in a cage for 10 minute to make crispy water, cool it, brush it on the squab, and leave the squab in a ventilated place for 3 hours.

3. Add salad oil to the pot. When it is 50% hot, put the pigeons in a small fire for 5 minutes, remove them and serve them with salted vegetables.

Production key:

1. Pigeons should be kept for 30-40 days, or they will taste bad.

2. Generally, the crispy water should be brushed for 2-3 times, and it is best to brush it next time after each crispy water is dried.

Baked sea rainbow with cakes.

Raw materials:

There are 12 green mouths, the cake is cut into 12 small pieces, and a little carrot and onion are added.

Seasoning:

Salt, black pepper and olive oil.

Exercise:

1. Open the mussel, as long as there is meat on one side, cut off the black beard after washing, and absorb the water for later use.

2. Put a small amount of olive oil in the pot, heat it, add carrots and onions, stir until it begins to soften, add salt and black pepper to taste, and then wrap it on the green mouth.

3. Spread the cake on the green mouth surface, cover it tightly, bake it in a preheated oven at 200 degrees for 20 minutes, and take it out to eat.

Sauced conch

Raw materials:

Two large conchs (each weighing about 600g) with a little chopped green onion.

Seasoning:

Donggu Yipin Xian, monosodium glutamate, sugar, salad oil, sesame oil.

Exercise:

1. After the big conch is cooked, pick out the snail meat, cut off the snail tail and slice the snail head for later use.

2. After the snail shell is rinsed clean, blanch it and put it on the plate while it is hot.

3. Put a small amount of salad oil in the pot, add snails, Donggu Yipin, monosodium glutamate and white sugar, stir fry quickly and evenly, pour a small amount of sesame oil and stir fry evenly, then serve, and finally sprinkle with a little chopped green onion.

Sauté ed mussels with sand and boiled bamboo shoots.

This semi-soup dish with mussels, clams, clams, bamboo shoots and Guangdong melons as the main raw materials is rich in ingredients, light yellow in color and delicious. Using a casserole with strong thermal insulation as a container can also avoid the fishy smell after the temperature of fresh river is lowered.

Main ingredients:

500g mussel, 300g razor clam and 300g clam.

Accessories:

250g of bamboo shoots, 200g of Guangdong raw melons, 0/00g of auricularia auricula/kloc-,5g of ginger slices and 5g of onion slices.

Seasoning:

25g rapeseed oil, 5g monosodium glutamate, 5g cooking wine, 3g salt and 2g pepper.

Making:

1. Boil the pot with clear water, pour in mussels, clams and clams, take out after boiling, and take the meat for later use.

2. Put water and salt in the pot to boil, add bamboo shoots and cook for 30 minutes, then remove them for later use.

3. Heat the pan to 40% heat with wide oil, pour in the cooked bamboo shoots and melon slices, cut them and take them out.

4. After soaking the black fungus, tear it into small pieces for use.

5. Heat the pot, pour in rapeseed oil, add ginger slices, onion slices, mussel meat and razor clam meat, then add cooking wine to boil, pour in clear water to boil, add oil-soaked bamboo shoots and melon slices, and add salt, monosodium glutamate and pepper. After boiling, put it into the pot and eat it.

Key:

1. Bamboo shoots should be boiled with water and salt for 25-30 minutes in advance until they are cooked thoroughly, otherwise they will have earthy smell and bitterness.

2. This dish should use rapeseed oil. It is more fragrant when fried with shellfish, and the soup is pale yellow.

Dongjiang jiuxiang chicken

Raw materials:

Sanhuang chicken, a little medlar and onion.

Seasoning:

Salt, monosodium glutamate, chicken essence, old yellow wine, two soups, and braised chicken with white brine.

Exercise:

Wash the chicken with hot water, heat it with mixed seasonings, soak it in chicken until it is cooked thoroughly, take out the cut pieces and put them on a plate, pour the boiled chicken water and old yellow wine on it, and put onions and medlar on the surface to serve and heat it.

Fried shrimp with okra

Raw materials:

Okra150g shrimp 200g

Seasoning:

5 grams of salt, 4 grams of Guangdong rice wine, 3 grams of chicken powder, 2 grams of sugar and 3 grams of raw powder.

Making:

Cut the okra in the middle, put it in a water pot, add salt and sugar, stir-fry and set aside. Cut the shrimps into small pieces after removing the shrimp line, add 2g of salt, 65438 egg white and 0g of raw flour, stir them into shrimp glue in one direction, put them into a pot with more than 80 pots to make the shrimps smooth, and take them out for later use. Put a clean pot on the fire, put it in a wok with onion and ginger, add shrimps, add salt, 2g Guangdong rice wine, 4g chicken powder, 3g white sugar, stir-fry and thicken.