There are dozens of raw materials of Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon egg, duck gizzard, gelatin, scallop, pigeon, sparerib, razor clam, Jinhua ham, pork belly, sheep elbow, toe of hoof, tendon of tendon, domestic old hen breast and domestic yellow mouth. The details are as follows:
Ingredients
500g of shark fin, 6 clean duck gizzards, 250g of Stichopus japonicus, pigeon eggs 12, net fat hen 1 bird, 200g of water-soaked mushroom, 250g of pork knuckle tendon, 95g of fat pork, and large pork belly/kloc-0.
seasoning
75g of ginger slices, 95g of shallots, 0g of cinnamon 1 0g, 20g of steamed scallops120g, 2,500g of Shaoxing wine, 50g of clean winter bamboo shoots, 0g of monosodium glutamate10g, 250g of fish lips with water hair, 75g of crystal sugar and 75g of tripe/kloc.
Ingredients needed for home cooking
Ingredients
Shark's fin (30g), abalone (15g), dried scallop (10g), water-soaked tripe (15g), prawn meat (20g) and quail eggs (20g).
seasoning
Fresh winter bamboo shoots (1 0g), water-soaked mushrooms (15g), cooked chicken (20g), two slices of ginger (5g), Shaoxing Carved Wine (50ml), Shang Tang (150ml), and salt (150g).
Production method
Firstly, 18 raw materials were processed into various flavors with the characteristics of frying, frying, cooking and frying by various methods respectively, and then they were stacked layer by layer in a big Shaoxing wine jar and injected into it.
Measure the soup and Shaoxing wine to make the soup, wine and vegetables fully integrated, then seal the jar mouth with lotus leaves and cover it tightly, and heat it on the fire. The use of fire is also very particular. It is necessary to choose white charcoal that is heavy and does not smoke, and first boil it on a strong fire.
Then simmer slowly for five or six hours on a slow fire, and you're done.
Second, the traditional production method
1. Remove the sand from the shark's fin, pick it up and arrange it on a bamboo grate (Yin bi is a bamboo steaming tool, or round or square), put it in a boiling water pot and add 30g of onion, ginger slices15g, Shaoxing wine100g for cooking10min.
Steamed Abalone with Shark’s Fin and Fish Maw in Broth
2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g10min to remove fishy smell, and take them out, and pick up the onions and ginger.
3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small basin, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-0, steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.
4. Cut off the head, neck and feet of chickens and ducks respectively. The pig's trotters are shelled, plucked and washed. Scrape and wash the sheep's elbows. Cut each of the above four ingredients into 12 pieces, blanch them in a boiling water pot together with the clean duck gizzards, remove the blood and scoop them up. Wash the pork belly inside out, blanch it with boiling water twice, remove the foul smell, cut it into 12 pieces, put it in the pot, add 250g of soup to boil, and add 85g of Shaoxing wine to blanch it, and then take out the soup.
5. Wash Stichopus japonicus and cut each into two pieces. Wash the pork trotters' tendons and cut them into 2-inch long sections. Add water 1 50g to the clean ham tenderloin, put it in a steamer, steam it for 30min, remove the steamed juice, and cut it into pieces with a thickness of about1cm. Boil the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it hard.
Flat. Guozhiwang
On the fire, when the cooked lard is put in the pot and heated to 70%, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and pick them up. Then, put the fish in the pot, fry until the hand can be broken, pour it into a colander to drain the oil, then soak it in clear water and take it out.
Cut into pieces 4.5 cm long and 2.5 cm wide.
6. Leave 50 grams of residual oil in the pot. When the heat is 70%, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot, add chicken, duck, sheep elbow, pig's hoof tip, duck gizzard and pork belly for a few times, and add 75 grams of soy sauce, monosodium glutamate 10 gram, 75 grams of crystal sugar and 2 Shaoxing wine.
7. Wash a Shaoxing jar, add 500 grams of clean water, heat it on a low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly pieces, flower mushrooms and bamboo shoots, and then add shark's fin, ham slices and scallops.
Wrap it into a rectangle with gauze, put it on chicken, duck and other materials, then pour in the soup of boiled chicken, duck and other materials, cover the jar mouth with lotus leaves, and press a small bowl upside down. After installation, put the jar on the charcoal stove and simmer for 2 hours with low fire.
After an hour, open the lid, put the Stichopus japonicus, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour, and take it out. When serving, pour the jar mouth cabbage into a large basin, open the gauze bag and put the pigeon eggs on the top. At the same time,
Keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, and silver coils and sesame seed cakes.