2 live river eels (net meat weight is about 750g), 25g diced meat, 40g onion, 25g ginger slices, 60g onion segments, 75g sugar, 30g yellow wine, 40g red soy sauce, 1 g monosodium glutamate, 5g sesame oil and 50g raw oil.
Exercise:
(1) First, cut the eel at the pectoral fin and anus with scissors, cut off the big bone, and the flesh and blood will still be connected, drain the blood, put it in a wooden bucket, heat the blisters to wipe off the white mucus on the eel, then insert two bamboo chopsticks into the abdomen from the throat, hold the eel tightly with one hand, hold the chopsticks tightly with the other hand, twist it several times in one direction, pull out the intestines and wash them together, cut off the head and tail, and then. (2) Take a buckle bowl, wrap the cut eel in the buckle bowl in turn, add onion, ginger slices and yellow rice wine, steam in a cage for about 1 hour, take it out when the eel is crisp and rotten, and take out the onion and ginger for later use. When eating, heat 25g of cooking oil in a wok, then stir-fry the onion and Jiang Mo, then put the steamed eel together with the diced lard into the wok, add 250g of yellow rice wine, red soy sauce, white sugar, monosodium glutamate and white soup, cover the lid and stew for about 10 minute, and when the soup is thick, sprinkle 25g of cooking oil and turn it over several times. Raw materials:
500g pork belly, 2 fresh lotus leaves (about 60cm in diameter), 75g japonica rice, 75g indica rice, 30g shredded onion and ginger, clove 1 g, kaempferia kaempferia 1 g, cinnamon and star anise1.5g, 50g sweet noodle sauce and 40g Shaoxing wine.
Exercise:
First, clean japonica rice and indica rice, drain water and dry. Put star anise, kaempferia kaempferia, clove, cinnamon and rice in a pot, stir-fry with low fire until it turns yellow (not burnt), cool and grind into powder (not too fine).
Second, scrape off the fine hairs on the pork skin, wash them with clean water, cut them into 8 pieces (each piece weighs about 60 grams) 7 cm long and 2 cm wide, and then cut a knife directly on each piece of meat without breaking the skin. Then, put the meat into a container, add sweet noodle sauce, soy sauce, sugar, wine, onion and shredded ginger, and marinate evenly for 1 hour, so that the marinade can penetrate into the meat slices, then add rice flour and mix evenly, and embed the rice flour into the knife edge between the meat slices.
3. Blanch the lotus leaf with boiling water, cut it into 4 small pieces, put 1 piece of meat on each piece, wrap it into small squares, and steam it in a cage for about 2 hours until the meat is crisp and rotten and the lotus leaf is fragrant.
Basic elements:
1. When meat slices are mixed with flavor, the flavor is slightly stronger in winter, and it should be light in summer.
2, choose hard pork belly, easy to remove slag, fat but not greasy taste good.
3, the amount of rice flour is appropriate, pay attention to the amount of fresh soup when mixing meat, so as to be dry and moderate.
4. The quantity of a bowl of sliced meat is generally 100g to 400g. Raw materials:
200g of boneless Pseudosciaena crocea, 0.5g of moss powder/kloc-0, 20g of flour, 9g of baking powder, 7g of Shaoxing wine/kloc-0, 5g of refined salt, 5g of chopped green onion, 0.5g of pepper, 0.3g of spiced powder, 0g of sesame oil/kloc-0, 0g of peanut oil/kloc.
Exercise:
1. Wash the yellow croaker, cut it into strips with a length of 5cm and a width of 1cm, put it in a bowl, add Shaoxing wine, refined salt, chopped green onion (3.5g) and pepper, and knead well.
Second, put the flour into a bowl, add moss powder, baking powder and water (about 200g), and stir evenly to form a thick paste (don't stir hard to avoid being too sticky).
3. In a wok, add peanut oil and heat it to 50% heat. Turn the wok on low heat, paste the yellow croaker strips with moss batter, put them in the oil pan one by one, and take out the fish strips with hard skin while frying (to avoid inconsistency between old and tender). When all the fish sticks are fried, put them in the oil pan and fry them until they are dark green. Then put the pot back on the high fire. When the oil is 60% hot, pour all the fish sticks in, fry them until the skin is crisp, and pour them into a colander to drain the oil. Put the wok back to the fire, add the fried fish sticks, sprinkle with chopped green onion (1.5g) and five-spice powder, pour with sesame oil, turn it over a few times, and serve.