Materials:
500g of hair tendon, 50g of fish100g, 50g of pig fat, 20g of ham, 20g of small rapeseed heart, 0g of red pepper10g of coriander10g, 5g of Chinese cabbage heart10g, and 5g of Flos Magnoliae, eggs). Onion 10g, salt 5g, monosodium glutamate 5g, Shaoxing wine 10g, Jiang Mo 5g, soy sauce 6g, and a little starch.
Exercise:
Take half a hair tendon, cut it from the middle along the length direction, and then cut it into 2.5 cm long sections. Divide the green onion in half and cut it into 2.5 cm long sections. Cut Flos Magnoliae slices and ham into slices with a thickness of 0.3 cm and a width of 2 cm. Cut the heart of the vegetable into 2.5 cm long sections. Chop the fish and fat together into fine mud. Cut the onion and ginger into fine powder and put them in a bowl. Add refined salt and salt. Cut the evenly distributed tendon into 4cm long segments, cut a cross from the middle (don't cut it), put the fish stuffing on the edge of the tendon, and the stuffing should be higher. Decorate the ingredients such as sliced magnolia, chopped ham, chopped coriander and shredded red pepper with different colors of flower patterns, and put the raw materials for making hooves on the plate. Add peanut oil to wok, heat to 70% heat (about 175℃), add onion (Jiang Mo), stir-fry for a few times, add refined salt, soy sauce, Shaoxing wine, magnolia slices, ham slices, Chinese cabbage, tendon of tendons, clear soup, boil, thicken with wet starch, and pour chicken oil in the middle of the plate. The rape heart is carefully dressed, nailed from the root, and the exothermic clear soup is soaked in the flavor and surrounded by burnt tendons. Put the filled tendon blank into the cage. Steam on high fire for about 8 minutes until cooked, take it out and put it around the stewed tendons. Pour the original soup into a wok, add refined salt, Shaoxing wine and clear soup to boil, skim off the floating foam, add monosodium glutamate, thicken it with wet starch, stir well and pour it on the brewed tendons.