"Cake" is a clean baking method with soy sauce, salt, pepper oil, star anise powder, lard, etc., without adding any ingredients, and can be used for baking fish, chickens, ducks and various meats. The method of "merging" roasted fish is to cut longitudinally from the back, remove scales and spines, remove internal organs, clean and filter, marinate with salt and Chili powder (don't add Chili if you don't like spicy food) 10~ 15 minutes, squash the clean fish with bamboo clips, and roast it in a fire pond with charcoal fire. This freshly baked fish is yellow outside and tender inside, fresh and pure in taste, sweet and delicious.
Roast chicken, roast duck, roast chicken and roast duck by "combination" method. Chickens and ducks should be connected from the back after hair removal, viscera removed, washed and drained, and the legs and feet of chickens and ducks should be slaughtered. Just rub the legs and bodies of chickens and ducks with salt, soy sauce, star anise powder and Chili powder for a while, squash the chickens and ducks, clamp them with bamboo clips and bake them with charcoal fire until they are nine-cooked. Clamp the whole plate or cut it into pieces. The chicken roasted by "combination" method has Huang Liang skin, fresh and pure meat and delicious flavor.
Roast beef by "combination" method. Select 300g fresh and pure beef, wash and drain it, rub it with a little salt, soy sauce and Chili powder to make the seasoning taste into the meat, clamp the beef with a clamp, add lard once when the meat doesn't drip, and when it is re-roasted to 80% maturity, take it out with a knife back or a wooden hammer, knock the shredded pork loose and break it up, and then coat it with lard. This roast beef is silky, brownish red and oily, crisp and delicious.
"Wowo" baking method needs to add more ingredients to the main ingredient, and bake it with the main ingredient wrapped, so that the baked food can fully absorb the flavor of the ingredients. This roasting method can be used not only for roasting livestock and poultry meat, but also for roasting game meat. "Wo Wo" roast beef is similar to "Wo Wo", but it needs green pepper, green onion, coriander, leek, green garlic and fresh citronella as ingredients. When the beef is roasted to medium-ripe, take out the meat and tap it gently with the back of a knife or a wooden hammer. When the shredded pork is loose, spread out the meat, cut the seasoning into small pieces, put salt and monosodium glutamate on the meat, wrap the ingredients in the meat, wrap them with fresh citronella leaves, and add reactionary lard to roast until cooked. This kind of wrapped roast beef is oily in meat color, with green ingredients and alternating red and green. The meat is fragrant but not crisp, the shredded pork is loose and palatable, and the ingredients are rich in flavor and good in color, smell and taste.
The method of "nesting" is very suitable for roasting fishy game. If it is used to roast bamboo rat meat, 300-400 grams of fresh bamboo rat meat is used as the main material, and appropriate amount of onion, green garlic, leek, coriander, Schizonepeta tenuifolia, green pepper or Chili powder is used as the auxiliary material. First, clean green pepper, green garlic and water spinach, chop them up, put them in a pot and fry them until they are fragrant, then take them out, add chopped green onion, coriander, Schizonepeta tenuifolia, wild pepper, salt and monosodium glutamate and mix well. The bamboo rat meat is coated with salt once, tied with citronella, and then baked on the top clip until it is seven-cooked. Then remove the meat, remove the bones from the meat, hammer the meat out, spread the ingredients, and roll it into a meat roll. Tie it with citronella and bake it on it. When the ingredients are fragrant, add lard and bake slowly until it is hot. Take it off and put it on the plate. The bamboo rat meat baked by this method is brownish red in color, loose in shredded pork, green in inner layer, fresh and odorless, rich in nutrition, and is a folk delicacy.
"Heya" is also a physical barbecue method, which is characterized by wrapping food with banana leaves and wood leaves for baking, so that the food will not spread after coal baking. This method can be used to roast animal brains, small fish and shrimp, and can also be used to roast wild vegetables. When roasting pig brain in an elegant way, a pig brain is used as the main material, and green onions, ginger, green peppers, coriander and Schizonepeta are used as ingredients. After washing pig brain, remove impurities, spread 50g (unnecessary) on fresh banana slices, put some citronella leaves, mix the washed and chopped ingredients with salt and monosodium glutamate, spread on the surface of pig brain, carefully wrap it with banana leaves (at least three layers), tie it with rope, clip it, bake it on low heat until it is cooked, and put it on a plate, or put it on a table with leaf bags instead of plates. The pig brain processed by this method is cake-shaped, white and green in color and delicious in taste. Cut open the small fish to be roasted, squeeze out the internal organs, wash and drain, mix with green pepper powder, radish, chopped green onion, salt and monosodium glutamate, wrap them tightly with banana leaves, bind them with citronella, roast them on the upper clip with low fire until cooked, and put them on the lower clip. The small fish in the bag are closely combined with the ingredients to form a cake, which is white and green, delicious, fragrant and slightly spicy. (Xishuangbanna)
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