Crooked-mouth eel

Production:

1. Slaughter and remove the eel After the bones are cured, cut them into 5 cm long sections; cut the green millet pepper in half.

2. Heat a clean pot, add an appropriate amount of vegetable oil and a small amount of lard, add ginger, bean paste and dried green peppercorns and stir-fry until fragrant.

3. Then put the eel segments into the pot and stir-fry until raw. After cooking the cooking wine, pour in the green millet and pepper sections. While frying, add oyster sauce, salt, MSG and chicken essence. , stir-fry well, put it in a pot, and pour it with pepper oil and sesame oil.

Braised Abalone Pork

Ingredients: 400g fresh abalone, 400g pork belly, 3 broccoli, ginger slices, green onion sections, sugar color, rock sugar, dark soy sauce, oyster sauce, seafood Appropriate amounts of sauce, salt, pepper, MSG, and salad oil

Preparation method:

1. Remove the flesh from the fresh abalone one by one, clean it, and then cut a cross knife on the surface. stand-by. Cut the pork belly into pieces, put the broccoli into a pot of boiling water with oil and salt, blanch until raw and remove.

2. Put oil in a clean pan over high heat, stir-fry the pork belly pieces until oil spits out, add rock sugar and dark soy sauce and stir-fry well, then add hoisin sauce, ginger slices, green onion segments and stir-fry slightly, mix in After water, add sugar color, oyster sauce, pepper, salt and MSG, simmer over low heat until the meat is soft and cooked, add abalone and simmer together to absorb the flavor, remove from the pot and put on a plate, put on the cooked broccoli and it is ready.

Crispy Cumin Duck

This is a particularly popular dish in the store, and the skill is reflected in the "whole duck boneless". Wang Deping debones the stuffed duck, marinates it with cumin flavor, and finally beats it with custard powder, sprinkles it with cumin, and deep-fries it until it is crispy. It's very considerate for customers to go through the trouble of picking bones.

Batch prefabrication:

Slaughter and clean the stuffed duck, remove the head, claws, and wings. After "deboning the whole duck", cut it open from the abdomen and put it into the basin. Add appropriate amount of green onions, ginger slices, Sichuan peppercorns, star anise, cinnamon, bay leaves, galangal, cumin, salt, monosodium glutamate and cooking wine and marinate for 24 hours.

Production:

1. Place the marinated duck on a tray, steam it in a steamer for 25 minutes until cooked, take it out and divide it into portions Two, each half is for one serving only.

2. Take half a cooked duck and pat it with a layer of custard powder while it is still hot. Sprinkle with cumin seeds and fry in 70% hot oil over medium heat until golden brown and crispy on the outside. Remove and drain, cut into strips, plate and serve.

Spicy fish steak

Preparation method:

1. Clean the bones of rainbow trout with meat, cut them into sections, and season them with salt, ginger and green onions. Marinate it with juice and cooking wine, then fry it in hot oil until the surface is golden brown and crispy, then take it out and drain the oil.

2. Leave the bottom oil in the pot, add dried chili segments, Sichuan peppercorns, ginger slices, garlic slices and green onion segments and stir-fry until fragrant, add fried fish bone segments, cook in cooking wine, add salt, Stir-fry monosodium glutamate, chicken essence and white sugar until flavourful, drizzle with sesame oil and sprinkle with cooked sesame seeds, take it out of the pan and serve it on a plate, mix it with sweet and sour lotus root and serve it together.

Features: Golden color, spicy and crispy, sweet and sour lotus white silk is refreshing.

Ancient vinegar knuckles

Pre-made in batches:

1. 30 pig knuckles (each weighing 1 kg) Clean the stubble, scrape it clean and rinse it thoroughly with boiling water.

2. Add 35 kilograms of water to the soup bucket, add 3 pig bones (beat them into pieces), 2 old hens, 1.5 kilograms each of chicken racks and chicken feet (above) The raw materials should be boiled in advance), bring to a boil over high heat and skim off the scum, turn to low heat and hang for 3 hours, turn off the heat and filter out the dregs, resulting in approximately 25 kilograms of soup base.

Put 300 grams of green onions, 200 grams of ginger slices, and spice packets into the soup bucket, add 200 grams of Huadiao wine, 150 grams of salt, 150 grams of white soy sauce, 100 grams of sugar, 50 grams each of MSG and chicken powder, and 30 grams of rock sugar. Bring to a boil, then turn to low heat and simmer for 10 minutes, then turn off the heat.

3. Put the elbows into the brine, bring to a boil over high heat, turn to medium-low heat for 40 minutes, turn off the heat and soak for 1 hour. The marinated elbows will be white in color, take them out and wrap them Cover with plastic wrap and refrigerate.

Food preparation process:

1. Take an elbow out of the refrigerator, remove the bones, and cut it into 0.8 cm wide strips with a top knife.

2. Place a lotus leaf in the gong, place the elbow bone on the bottom, place the elbow meat neatly on the bone, and cover the skin part.

3. Pour 250 grams of vinegar and pepper juice, and sprinkle a little white sesame seeds on the surface.

Spice bag: 50 grams of cumin, 35 grams of Sichuan peppercorns, 30 grams each of galangal and cinnamon, 20 grams each of glycosides and grass fruit, 10 grams of cinnamon, 10 bay leaves Slices, 5 star anise, 5 grams of pepper, rinse, wrap in gauze bag and tie tightly.

Kung Pao Pork Flowers

Ingredients:

150g pork tenderloin, 3 local scallions, 50g crispy peanuts 50 20 grams of dried chili pepper, 5 grams of ginger slices, 5 grams of garlic slices, 5 grams of white sugar, 30 grams of salt, 6 grams of vinegar, 30 ml of dark soy sauce, water bean powder, and salad oil.

1. Cut the pork tenderloin into pieces, add appropriate amount of salt and water and soybean flour to taste. Pour Shanghai greens into a pot and blanch them until they are raw, then drain the water. Cut local scallions into pieces and set aside.

2. Clean the pan and put it on the heat. Heat the pan with oil, leaving the bottom oil. When it is 70% hot, add the dried chili knots, red peppercorns, ginger slices and garlic slices and stir-fry until fragrant, then Add the pork belly and stir-fry, add green onions, season with salt, sugar, vinegar and dark soy sauce, sprinkle in crispy peanuts, thicken the sauce, remove from the pan and put on a plate, top with boiled Shanghai greens and serve.

Rice pepper swan crisps

Ingredients:

Goose Paradise 100 grams celery 30 grams coriander 10 10 grams of shallots, appropriate amounts of ginger, green onions, pepper, cooking wine, minced garlic, minced millet and pepper, salt, monosodium glutamate, white sugar, Yipin fresh soy sauce, and rattan pepper oil

Preparation method:

1. Wash the goose paradise, add ginger, green onion, pepper and cooking wine to marinate for 1 hour, then put it into a boiling water pot and blanch it, remove and drain. use. In addition, cut the cleaned celery, coriander and green onions into sections and set aside for later use.

2. In a mixing bowl, add minced garlic, millet pepper, salt, monosodium glutamate, sugar, first-grade fresh soy sauce and rattan pepper oil, stir evenly, then add boiled goose paradise , celery sections, coriander sections and green onion sections, mix well and serve.

Features: Spicy and crispy.

Original Cured Pork Knuckles in Griddle

Ingredients:

Wax 1000 grams of pork trotters, 100 grams of soaked soybeans (soaked in water for 12 hours), 50 grams of garlic cloves, 1 gram of peppercorns, 5 grams of dry red pepper, 2 grams of ginger slices, 10 grams each of green and red pepper slices, 2 chopped green onions gram.

Seasonings:

2g chicken powder, 1g pepper, 8g salt, 10g Huadiao wine, 3000g clear soup, 30g rapeseed oil.

Method:

1. After cleaning the waxed pig hands, cut them into 2 cm square pieces, blanch them in boiling water for 3 minutes on high heat, take them out and set aside.

2. Heat rapeseed oil in a pot until it is 70% hot, add ginger slices and peppercorns and stir-fry, then add soybeans, pork trotters, Huadiao wine and stir-fry over low heat until fragrant, then add clear soup and salt , season with chicken powder, simmer over low heat for 30 minutes until the pork knuckles are soft and tender, then add garlic cloves and simmer over low heat for 5 minutes, add green and red pepper slices and simmer over low heat for 1 minute, take it out and put it into a container, and finally sprinkle with pepper , chopped green onion, dried red pepper, just bring it to the alcohol stove and serve.