Ingredients: green onion 10g, medlar 10g, red jujube 10g, codonopsis pilosula 10g, and one egg yolk.
Seasoning: rapeseed oil 200g, salt 5g, 15g chicken essence, and secret sauce 50g (minced ginger and garlic, douchi, soy sauce, oyster sauce).
Production method:
1. Slaughter of live fish: Slice the fish, obliquely cut into 8 cm long and 6 cm wide slices, put them on a plate together with the cut white radish, break the eggs, take out the yolk and put them on the fillets.
2. Put the fish head and bones into the pot, add clear soup and cook for 4 hours to make fresh fish soup.
3. Add rapeseed oil to the hot pot, pour in broth and cooked fresh fish soup, boil, season with salt and chicken essence, and take out the pot. Add scallions, medlar, red dates and codonopsis pilosula.
Ingredients: 12 6 abalone, flower shell 500g, stewed lotus root slice150g, stewed potato150g, fresh shrimp 500g and squid flower 500g.
Ingredients: garlic10g, ginger15g, pepper10g.
Seasoning: 200 ml of beer, 30 g of spicy girl, 50 g of bean paste, 30 g of Chili noodles, 20 g of steamed fish black soybean oil, 20 g of soy sauce, monosodium glutamate 10 g, chicken essence 10 g, oyster sauce and seafood sauce 15 g.
Production method:
1. Put the oil in the fire for 2 minutes.
2. Put the pickled potatoes and fried lotus roots into the dish as the base material.
3. Soak abalone, prawn and squid in oil (about 20 seconds, crisp appearance).
4. Add standard oil, garlic, ginger rice, spicy girl, bean paste and pepper seeds into the pot.
5. Add Chili noodles and stir-fry until fragrant. Add the seafood sauce and stir well.
6. Pour the oiled seafood into the pot and stir fry. Add beer, monosodium glutamate, chicken essence, oyster sauce, steamed fish soy sauce and soy sauce.
Ingredients: Tieshan organic male fish 1 (900- 1000g).
Ingredients: Laotan chopped pepper150g, ginger 30g, garlic10g, chopped green onion15g, perilla10g.
Seasoning: Lee Kum Kee Steamed Fish Soy Sauce 100g, Lee Kum Kee Caishen Oyster Sauce 10g, Salt 15g, monosodium glutamate 5g, Chicken Essence 10g, Douchi 2g and pepper 3g.
Production method:
1. Tieshan male fish is slaughtered for later use.
2. Season the fish head in a vessel and pour in the sauce.
3. Put it in a steamer and steam it in a sealed way 15 minutes.
4. Take out the steamer, pour the soup, sprinkle with chopped green onion and pour the oil.
Ingredients: grass carp tail 1000, alkaline noodles100g.
Ingredients: 50g of onion, 50g of red pepper10g, 20g of ginger, 50g of garlic10g, 50g of yellow lantern sauce, 50g of pepper, 50g of celery and 50g of chives.
Seasoning:
① 20g of Hong Kong Shun steamed fish soy sauce, 20g of Hong Kong Shun umami juice, 5g of Hong Kong Shun chicken essence, 20g of soy sauce and 5g of monosodium glutamate.
2 cooking wine, white vinegar.
③ 5 grams of pepper.
Production method:
1. Cook the alkaline noodles until they are 80% cooked, rinse and dry.
2. Slaughter the fish along the edge, clean it and put a knife on the back for later use.
3. Add water to the pot to boil, add seasoning ②, soak the fish until it is 80% mature, take it out and put it in a hanging pot, and add noodles.
4. Put the broth into the pot, add seasoning ① to boil, and then pour it into the hanging pot along with the fish.
5. Pour the prepared sauce on the fish, sprinkle with onion rice, red pepper rice and pepper, pour with hot oil and sprinkle with chopped green onion.
Ingredients: 350g beef tendon, 500g red pepper.
Ingredients: 5g of ginger, 8g of garlic seeds and 2g of garlic leaves.
Seasoning: soybean oil 100g, salt 3g, soy sauce 1g, beer 10g, monosodium glutamate 2g, chicken essence 2g and cumin powder 2g.
Production method:
1. Beef whole tendon is marinated with salt water (star anise, cinnamon, fragrant leaves, tsaoko, white buttons, dried red pepper, ginger, etc. ) 1 hour, take out and cut into pieces with a length of 5cm and a width of 4cm.
2. Pour oil in a hot pot, saute red pepper, peel tiger skin, peel and cut into strips.
3. Put oil in a hot pan, add ginger slices and stir-fry garlic seeds, stir-fry beef slices, add salt, monosodium glutamate, chicken essence, soy sauce and cumin powder to taste, pour in beer and cook, and take out for later use.
4. Take a new pot, add oil, enlarge the red pepper and stir fry, season, pour in the previously fried beef and stir fry, and add garlic leaves to serve.
Ingredients: fresh pork tripe 400g, Qingyuan chicken 400g, soybean sprouts100g.
Ingredients: fresh pepper 20g, dried pepper 15g, ginger 20g, garlic 20g and chives 20g.
Seasoning: monosodium glutamate 5g, salt 3g, chicken essence 5g, peanut oil 150g.
Production method:
1. Clean Qingyuan chicken, rub salt, steam chicken essence, and cut into strips.
2. Wash the fresh pork belly, add onion and ginger and cook, and change the knife.
3. Add peanut oil to the casserole, stir-fry fresh peppers, dried peppers, ginger and garlic, add broth to taste, and cook the residue.
4. Put the processed pork tripe and chicken nuggets into the casserole at the bottom of bean sprouts, add the cooked spicy soup and sprinkle with chopped green onion hot oil.
Ingredients: 500 grams of fragrant eel, 300 grams of asparagus from Yuanjiang, and 0/50 grams of sauerkraut/kloc.
Ingredients: ginger slices10g, perilla frutescens, scallion festival, dried garlic Chili festival 20g, red bell pepper 45g, cucumber strips10g.
Seasoning: broth 1.25kg, refined salt 6g, monosodium glutamate 10g, rapeseed oil 150g, oyster sauce 15g, chicken essence 8g and pepper 5g.
Production method:
1. After the eel is washed, put it in a pot and stir-fry it with slow fire.
2. After the rapeseed oil is heated, add the eel and stir-fry it to give a fragrance, and add ginger slices, garlic, dried Chili festival, refined salt and pepper to taste.
3. Add broth to stew 1 min, and simmer for 2 minutes on medium heat. Add asparagus, monosodium glutamate, chicken essence, oyster sauce and red bell pepper.
4. Add perilla, take out the pot, and put a proper amount of sauerkraut in the container.
Ingredients: 250g duck meat.
Ingredients: ginger10g, garlic seeds10g, garlic leaves 5g, Xiaomi spicy10g and Laoganma 20g.
Seasoning: 5g salt, 2g monosodium glutamate, 8g oyster sauce and 5g soy sauce.
Production method:
1. Slay the ducks and clean them. The whole duck was boned and shredded.
2. Mix the duck with salt, monosodium glutamate, oyster sauce and soy sauce, marinate for 10 minute, and mix in Laoganma before putting into the pot.
3. Put oil in a hot pan, add millet, ginger and garlic seeds and stir fry, and add salted duck to stir fry quickly 10 second.
4. Leave the pot from the fire, add the garlic leaves and stir fry a few times, then you can get out of the pot.
How to eat: duck bone soup
Ingredients: skeleton, duck head, duck feet, etc. The whole duck is left after taking the meat.
Ingredients: 20g of ginger, 5g of medlar, 5g of onion, 5g of codonopsis pilosula, 5g of yam slices and 200g of stock.
Seasoning: 5g of pepper and 3g of monosodium glutamate.
Production method:
1. Boil the water, add the washed duck bones, cook for 1 min, take out, and rinse with clean water.
2. add oil to the hot pot and stir-fry the ginger slices. Pour the duck bones into the pot, add the broth, codonopsis pilosula and yam slices, skim off the floating foam, season with monosodium glutamate and pepper, and cook until the soup boils for 3 minutes.
3. Put it in a pressure cooker for 20 minutes.
Ingredients: 300 grams of Basha fish.
Ingredients: 25g sauerkraut, 50g perilla, 80g Flammulina velutipes, 20g millet spicy, 20g garlic seed, 0/00g vermicelli, 0/5g ginger/kloc, 0/0g yellow lantern/kloc, 25g pepper and 5g chopped green onion.
Seasoning: chicken essence 8g, pepper 15g, chicken juice 10g, white vinegar 5g.
Production method:
1. Bleeding treatment of Basha fish 1: Cut a knife on the cheek with scissors and bleed 10 minutes.
2. After the fish is slaughtered, cut the fillets into thin slices with a thickness of 0.2 cm and a width of less than 5 cm, wash them with water, drain the water, and pickle them with 5 grams of salt and 5 grams of monosodium glutamate respectively.
3. Chop ginger and garlic.
4. Put oil in a hot pot and saute ginger and garlic; Put yellow lanterns, millet spicy, wild peppers, and then put sauerkraut and yellow pepper sauce in turn.
5. Add 2 tablespoons of stock and season with pepper, chicken essence and chicken juice.
6. Pour the boneless fillets into the soup, turn off the fire and soak for 1 min, and put white vinegar before taking out.
7. Put perilla and Flammulina velutipes at the bottom of the casserole. Pour the fish fillets and soup into the casserole, sprinkle with chopped green onion and serve.