Main ingredients:

Dove1(250g)

Composition:

50g of ginger meat, 50g of onion, top grade soy sauce 100g, 80g of sugar, 85g of wine, 50g of crude oil, and a little star anise.

Making:

1, first wash the squab, marinate it with ginger, onion, star anise and a little seasoning, and turn it over;

2. Put the onion, ginger slices and star anise into the bottom of the pot in turn, put the three ingredients into the pigeon belly, and pour in the secret juice, peanut oil and carved wine.

3. Cover the lid and simmer for 10 minutes. After the smoke from the lid proves that the squab is cooked, adjust the fire and continue to simmer. Time is running out, turn around and bake for 10 minutes, and then bake until golden brown.

Weiguo sauced meat

Main ingredients:

Pork belly with skin.

Composition:

80g of dried plum, 50g of millet pepper and 0g of onion10g.

Spices:

5 grams of star anise and 5 grams of cinnamon.

Seasoning:

50g of rapeseed oil, 5g of monosodium glutamate, 5g of chicken powder, 20g of Redmi and 50g of spicy girl.

Making:

1, wash pork belly with skin first, and change the knife into water; Wash the dried plums and stir-fry them to taste; Millet spicy knife, stir-fry until cooked.

2. Stir-fry the seasoning, add water for seasoning, add pork belly, add Redmi for coloring, simmer for 30 minutes, and take out.

3. Base the fried dried plums, cover them with cooked meat and steam them with millet pepper 1 hour.

Sauced crisp meat

Raw materials:

300g peeled pork belly, spring cake 18, cucumber strips100g, 50g shredded onion.

Seasoning:

Self-made sweet noodle sauce 75g, southern milk soup 15g, honey 5g, corn starch 25g, salad oil 1kg (about 50g).

Exercise:

1. Wash the peeled pork belly, cut it into 10×4×0.3 cm pieces, add south milk and honey, mix well, and marinate for 20 minutes until it tastes good.

2. Mix pork belly with corn starch, dry it in a ventilated place, seal it with plastic wrap, and freeze it in the refrigerator for 4 hours.

3. When the guest orders, directly put the frozen meat slices into the salad oil that is burned to 50% heat, soak them in low fire until the meat is cooked, and take them out; When the oil temperature rises to 60% to 70%, add pork belly slices, soak them in low fire until the meat is crisp, take out the oil control, put them on a plate, and serve them with cucumber strips, shredded onion, sweet noodle sauce and steamed spring cakes.

Homemade sweet noodle sauce:

500g of sweet noodle sauce, 50g of white sugar150g and 50g of sesame oil are evenly mixed, put into a container, covered with plastic wrap, steamed for 40min, taken out and mixed with 50g of honey.

Key points:

1. Air-drying of sliced meat is mainly to remove excess water and grease, so that the fried sliced meat is crisp and delicious. The air drying time should be about 12 hour, and it should be slightly longer than 2 hours in winter.

2. Freeze after air drying. First, it is convenient for large-scale production and storage. The second is to make the fried finished product taste looser and crisper.

Jintang green tofu

Raw materials:

High quality organic soybeans, spinach, eggs and shrimp.

Seasoning:

Golden soup, salt, starch.

Method:

1. Wash and blanch spinach, squeeze it into juice, add egg liquid and soybean, break it together, and filter to remove residue.

2. Mix the green soybean milk with salt, steam it in a steamer for 20 minutes, take it out, cut it into tofu slices, simmer it with golden soup for 10 minutes, take it out and put it on a plate.

3. When the shrimp is cooked, put it on the tofu and pour it with golden soup.

Production key:

Do not steam tofu for more than 20 minutes. If the time is too long, the finished product will have honeycomb eyes, which will affect the appearance and taste.

Roasted pork belly

Main ingredients:

Pork belly, light cake

Accessories:

red date

Seasoning:

Cooking wine, spiced powder, shrimp oil, sugar

Exercise:

1. Boil pork belly in a boiling water pot until it is half cooked, then take it out, cool it and cut it into thick slices for later use. After the light cake is baked, everyone cuts a hole in the middle (without separation).

2. Heat a little salad oil in the pot, stir-fry the ginger rice a few times first, then stir-fry the red distiller's grains and pork belly slices in the pot, add cooking wine, spiced powder, shrimp oil and white sugar, add fresh soup to boil, then simmer with low fire until the pork is soft and cooked and the soup is sticky, and then add a little monosodium glutamate.

3. Put the simmered pork belly into the light cake and put it on the plate.

Features:

This dish is also called "light cake rotten meat". Light cake is the traditional name of Fuzhou. In ancient times, it was the dry food that scholars carried when they rushed for exams. Every year, Fuzhou people use this cake as a sacrifice when they visit the grave in Tomb-Sweeping Day. It is said that this cake is the dry food for Qi Jiguang to March to kill the enemy. The "light" of the light cake not only refers to the surface features such as the shape and color of the cake, but also implies that the cake originated in Gwangju, and it also means remembering General Qi. Nowadays, when Fuzhou people make light cakes, they are used to sprinkling sesame seeds on the surface of the cake blank to enhance the fragrance.