The main ingredient of three cups of broilers is one-year-old broilers (Shuoji), the auxiliary material is a little winter vegetables, and the seasoning is cooking wine, tea seed oil, soy sauce, ginger, garlic and salt. The production steps are as follows: (1) Slaughter the chicken, gut it and rinse it. (2) Boil the water in the pot, blanch the chicken until it is half cooked, cool the chicken and add a little salt. (3) Mix the chicken legs with ropes and hang them in a ventilated place to cool 15 days. (4) Wash the air-dried chicken with warm water, cut it into four inches long and one inch wide, and put it in a bowl for the winter. (5) Put a cup of wine, a cup of tea seed oil, a cup of soy sauce, ginger and a little garlic into a bowl filled with chicken. (6) Steam in the pot for 40 minutes. This dish smells of chicken and tea oil and tastes good. Suitable for winter consumption. Spicy meat: pork belly with skin 800g seasoning: rice wine 50g white sugar 7g soy sauce 15g yellow sauce 50g monosodium glutamate 1g shallots 10g ginger 5g production technology 1. Cut the pork belly with skin into a long square with a length of 4.5cm and a width of 1.5cm; 2. Cook the meat in a boiling water pot for 3 minutes, take it out and put it in a bowl; 3. Put the soy sauce, rice wine, sugar, monosodium glutamate and soy sauce into the meat bowl and grab them evenly with your hands to make the meat covered with seasonings; 4. Then put the skin down and put it in another bowl, and put the ginger slices and onion segments on the meat noodles; 5. Put the meat bowl into the steamer and steam for about 2 hours. When the meat is cooked, come out of the cage and buckle it in a clean plate.
Xunyang fillet ingredients: 300g herring.
Accessories: egg white 25g.
Seasoning: sesame oil 15g, onion 10g, ginger 5g, lard 50g, salt 3g, sugar 4g, monosodium glutamate 1g, balsamic vinegar 3g, cooking wine 10g, starch (broad bean) 20g 1.
2. Put the fish fillets into a bowl, add egg white, dry starch, refined salt and monosodium glutamate, and grab and size them evenly;
3. Wash the onion and ginger, cut the onion into sections and mince the ginger;
4. Heat the wok over medium heat, scoop in cooked lard, and when it is heated to 50%, put the fish fillets into the wok one by one, fry until the two sides are slightly Huang Shi, and pour them into a colander to drain the oil for later use;
5. Set fire to the original pot, scoop in a little cooked lard, stir-fry onion and Jiang Mo for a few times, scoop in 30ml stock, add a little monosodium glutamate, cooking wine, sugar, vinegar and refined salt, then pour in fish fillets, stir-fry lightly in the wok, thicken with wet starch and pour in sesame oil, and serve.