Pea tip ... 1 kg, grass bud ... 1 000g pepper ...10g, spiced powder ...1g, sweet soy sauce ... 200g, pepper noodles ... 3g, pepper oil. ...
60 grams of refined salt, 25 grams of sesame oil, 200 grams of salted soy sauce, 200 grams of bean curd skin, 50 grams of Chili oil, 50 grams of old duck 1 piece, 50 grams of ginger, 3 ribs and cooked lard. ...
1 Slaughter old chickens and ducks, unhairing them, taking out impurities in their bellies, washing them, and pouring chicken blood into a small bowl to clear the soup. Chop the ribs into cubes with a length of 1.6 cm and a width of 1 cm, float them in cold water and knock them off at the bone.
2. Put the chicken, duck, spareribs and spareribs into a soup bucket, inject 20kg of clear water, put them on a big fire for four hours, skim the floating foam while cooking, take out the chicken, duck, spareribs and spareribs, rub the blood of the two chickens with your hands, and slowly inject them into the bucket.
With the injection, the impurities in the soup gradually precipitate and condense together, and the soup turns from milky white to clear and translucent. Remove the precipitate with a colander. Then add bone and ribs, move to low heat and simmer, add 50 grams of refined salt and keep it slightly open.
3. Remove the head, claws and bones of chickens and ducks, add 10g refined salt, allspice powder and pepper noodles, mix and marinate for 2 hours, cut into strips with a width of 2cm and 1.3cm, and put them into ten soup bowls. Slice pork tenderloin into slices with a length of 2 cm and a width of 1.6 cm;
Skin, bone and spine of mullet, and cut into thin slices; Peel the tip of the stomach and tendon, and slice; Cut the pork tenderloin from the middle, peel off the waist, cut it into thin slices, rinse it with cold water, and then put the belly slices and waist slices into the pot again.
When the water temperature is 80℃ to 40%, wash with clean water, and divide the above slices into 10 pieces, which are arranged in 10 plates with four rows in each plate.
4. Wash the grass buds, cut the tender buds into 1.3cm long pieces, cut the shallots into 0.6cm long pieces, blanch them with boiling water, and put them into 10 small dish together with the grass buds. Slicing onion leaves, cleaning coriander, sterilizing, cutting into powder, and shredding ginger; Boil the pea tip with boiling water;
Wash the bean curd skin with cold water to remove dust, soak it in warm water and put it into 10 platter. Wash pigeon eggs and put it on a plate with pea tips.
5 Blanch the rice noodles with boiling water and divide them into 10 bowls; Mix sweet soy sauce, pepper oil and Chili oil in a large bowl and put it in a 10 platter. Take 10 special deep bowl and put monosodium glutamate and pepper noodles respectively.
When the cooked lard is heated to 70%, put a piece of raw meat, stir-fry the oil until fragrant, scoop it into bowls, each bowl is 15g, and then pour it into the prepared soup, each bowl contains 400g of soup, 2g of monosodium glutamate and 2g of salt. Serve soup, sliced meat, vegetables and vegetables dipped in water, and clear soup with spiced chicken and duck.
Six pigeon eggs smashed into the oil soup bowl and cooked in a short time. Slices of tenderloin, mullet, belly tip and tenderloin are gradually put into an oil soup bowl and eaten with seasonings. Finally, add vegetables, tofu skin, chopped green onion and rice noodles to serve.