Specific practices:
Raw materials: duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed.
Specific practices:
1, cut duck blood curd into strips, cut chicken breast, pork belly and pork heart ham into pieces, cut mushrooms into pieces, and cut cabbage and celery into sections for later use.
2. Place the wok on a strong fire, add a little oil to stir-fry the cabbage, celery, green onion festival and soybean sprouts, add monosodium glutamate, add a little sesame oil, and put it in a bowl for the bottom.
3. Place the wok on a strong fire, put the chicken breast, pork belly, pork heart and ham sausage in the wok and add pickled peppers. The dried peppers will be fried until fragrant, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and then put them on the fried accessories for the bottom.
Qixinggang maoxuewang
Materials:
Duck blood curd 500g, eel slices 1 00g, pork100g, ham sausage150g, fresh yellow flowers 50g, bean sprouts150g, water-borne fungus 50g and lettuce head100g.
Production method:
1, cut the duck blood into strips, boil it in boiling water and take it out; Cut off the fibrous roots of bean sprouts, cut the ham sausage into large pieces, cut the pork (half fat and half thin) into pieces, cut the head of lettuce into strips, remove the stamens from yellow flowers, and cut the dried peppers into sections.
2. Boil the chafing dish bottom material with water, put it in a pot and boil it to taste. Add salt and monosodium glutamate, and add blood curd, eel slices, ham sausage, meat slices, soybean sprouts, water-borne fungus, green onions and various vegetables to cook. After the soybean sprouts are cut off, the pot is transferred into the pot.
3. Put the wok on a strong fire, pour the mixed oil and burn it to 60% heat. Add the Chili pepper and fry it in brown, fry the pepper and pour it in the basin to serve.