condiments
Valley duck: 1
condiments
Ginger:1; Garlic: appropriate amount; Green pepper: 2; Liquor: appropriate amount; Vinegar: appropriate amount; Salt: appropriate amount; Chicken essence: appropriate amount; Soy sauce: appropriate amount; Bean paste: appropriate amount; Dried Chili: appropriate amount; Chopped pepper: appropriate amount; Star anise: right amount; Cinnamon bark: 1 yuan
Specific steps
first step
1. Cut the duck into small pieces as much as possible, fly into the water first, and add some white wine to the water to remove the fishy smell.
Second step
2. After the duck is fried, add salt, wine, vinegar, cinnamon, star anise, dried pepper and ginger to continue frying.
Third step
3. Put some water, bean paste, chopped pepper and some soy sauce. Cover the pot and simmer, turn it with a spatula every ten minutes, and add some water halfway. I stewed it for about forty-five minutes, and the duck was rotten and delicious.
Fourth step
4. Add green pepper and peeled garlic and stir well. There is little water in the duck.
Step five
4. Add green pepper and peeled garlic and stir well. There is little water in the duck.
Braised fish with yuba
condiments
Fushou fish: 750g；; Yuba: 100
condiments
Salt: appropriate amount; Feast friends peanut oil: right amount; Chopped green onion: appropriate amount; Ginger:15; Soy sauce: moderate amount
Specific steps
1. Wash the fish and don't cut it into pieces. Marinate the whole fish with a little peanut oil and salt for 10 minute, and add a proper amount of ginger into the fish belly to remove the fishy smell.
2. When pickling fish, soak yuba in warm water until it becomes soft.
3. Fry the salted fish with low fire until golden brown, then add appropriate amount of salt and soy sauce, stew for 2 minutes and then take out the pot.
4. Stir-fry the soaked soft yuba in soy sauce for 2 minutes, and then cook the fried fish on yuba for 6 minutes (let yuba fully absorb the fresh flavor of the fish).
5. Finally, add a proper amount of chopped green onion stew, and the yuba fish with good color and flavor will be ready.
7. Soak the yuba soft, so as not to lose its elastic taste after soaking for too long.
8. Pay attention to frying fish with even slow fire, and turn the fish frequently to avoid frying.
Sufu garlic bone
condiments
Sparerib: right amount
condiments
Garlic: appropriate amount; Onion: appropriate amount; Oyster sauce: appropriate amount; Zanthoxylum bungeanum: appropriate amount; Edible oil for banquet friends: appropriate amount
Specific steps
first step
Wash the ribs with clear water and cut them into 8 cm long sections. Peel garlic and chop it into garlic paste for later use.
Second step
Put the ribs in a large bowl, add garlic paste, oyster sauce, soy sauce, soy sauce and pepper, mix well and marinate for 20 minutes.
Third step
Pour the right amount of oil into the pot. After the oil temperature is about 70 degrees, the marinated ribs are evenly wrapped with a layer of crispy fried powder, put into the pot, and fried until golden.