Preparation time: 15 minutes

Pickling time: 24 hours

Baking time: 50 minutes

Quantity: 5 persons.

Materials:

A piece of plum head meat is about 1000g, washed and dried with kitchen paper, and cut into 4x4x20cm strips.

4 tablespoons of honey

Cotton rope 8 meters

Marinade:

4 tablespoons soy sauce

Soy sauce 1 tablespoon

2 tablespoons rose dew

Garlic powder 1 tbsp

Sugar 1 tablespoon

A little red pigment

Practice:

1) fork the meat strips several times, add marinade and grab them evenly, put them in a sealed bag and refrigerate for 24 hours. Turn it over several times to make the marinade evenly distributed;

2) Bind the marinated meat strips with cotton rope and put them on the grill, and add honey to the excess marinade to make honey sauce;

3) Preheat the oven at 350F, bake the meat strips for 25 minutes, and take out the meat strips and brush them with a layer of honey sauce every 10 minute. Turn over and bake for another 25 minutes, brushing honey sauce twice in the middle. When the roasted pork is slightly cool, remove the thread and slice it.

Tips:

A) The pork strips are easy to taste after being forked, and the barbecued pork can look good after being tied with cotton rope;

B) It is not easy to smoke too much, which will make the barbecued pork too dark. Red pigment can not be put;

C) The baking time is related to the thickness of the meat strips and the actual temperature of the oven, which should be adjusted according to the actual situation.

Specific production process:

A. Materials

B. fork the meat strips several times and marinate them evenly.

C, packaging in a sealed bag and refrigerating in a refrigerator for 24 hours.

D. Tie it with cotton rope and bake it in the oven at 350F for 25 minutes.

E brush a layer of honey sauce every 10 minute. Turn over and bake for another 25 minutes, brushing the honey marinade twice in the middle.

F. roasted barbecued pork

G, taking out stitches after cooling and slicing.

Donald Duck

Ingredients: half a striped duck.

Green onions, ginger slices, star anise, pepper, cooking wine, soy sauce, sugar and salt-the ingredients for curing ducks.

Honey and clear water-materials for brushing duck skin

Practice:

1 Half a white-striped duck, clean, and smear the inside and outside of the duck with salt.

Put the duck in a slightly larger container and add three tablespoons of soy sauce.

3 Add cooking wine 2 tablespoons.

4 put in star anise 1 capsule.

5 add pepper 1 small bar.

6. Add scallion into the second section.

7 Add 3 slices of ginger.

8 Add sugar 1 teaspoon.

9 Mix all seasonings evenly, marinate the duck in the seasoning, cover it with plastic wrap, put it in the refrigerator, and marinate for 12 hours.

10 honey and water are evenly mixed according to the ratio of1:1and evenly coated on the pickled duck skin.

1 1 air dry the duck coated with honey slightly, spread tin foil on the baking tray, put the duck in the baking tray, preheat the oven 180 degrees, and put the baking tray in the middle layer for 30 minutes.

12 After roasting for 30 minutes, take the duck out of the oven, cool it a little, pour the roasted duck oil into another container, evenly coat the surface of the duck with honey water, dry it a little, then put it in the oven, 160 degrees, and roast it for another 30 minutes.

13 roast the duck for an hour, then coat it with honey water, wrap the tip of the wing, the tip of the thigh and the butt with tin foil, and then put it in the oven and bake it at a high temperature of 240 degrees 10 minute. It is strongly recommended to change a clean tin foil before entering the oven! )

Mock turtle soup

Materials: 2Kg of ox head, ox foot 1 piece, ox kneecap 1 piece, cavity bone 1 piece, 500g of beef ribs and meat, 20L of water, 4 onions, garlic 1 piece, ginger 1 piece, and appropriate amount of salt.

Practice:

(1) Cut the cow's head, foot, cavity and kneecap into pieces, soak them in cold water for about 1 hour, and then take them out. Wash the whole meat for soup, such as steak and meat, and take it out.

(2) Put a certain amount of water in the cauldron, put the cow's head, the cow's foot, the cavity bone and the kneecap bone in it, and after boiling, reduce the fire, remove the oil and foam on it, and when cooking, cut the onion, ginger and garlic into large pieces and put them in. (3) When the meat is cooked to half-cooked, put the beef ribs and the whole meat into it and take it out after boiling, and then remove the oil after the soup is cool.

(4) Scrape the meat from the bone, then cut it into small pieces, and take out the ribs and cut them into thin slices.

(5) Put the meat slices in a sea bowl, heat the soup and pour it. Add chopped onions and salt, pepper noodles and Chili noodles.

Stewed oxtail soup

Boil the oxtail with slow fire, take it out, adjust the taste with salt, pepper noodles, onion, garlic and clear sauce, then put it in and boil it. Prepare salt, pepper noodles and chopped onions. In order to remove the smell of oxtail, put laurel leaves, celery, celery, carrots and onions and take them out after cooking. Celery used for deodorizing is rich in cellulose, except? Taste at the same time has the effect of supplementing vitamins and inorganic substances.

Ingredients: 2Kg oxtail (water 10L, 3 onions, 5 pieces of garlic), salt, pepper and appropriate amount of onion. Seasoning for meat: soy sauce 1 tablespoon, salt 2 tablespoons, chopped onion 2 tablespoons, mashed garlic 1 tablespoon, sesame oil 1 tablespoon, and a little pepper.

Practice:

(1) Cut the oxtail into 4-5cm, or when buying the whole piece, insert a knife into the cartilage between the joints to cut it off, shave off the outer membrane, soak it in water and take it out after bleeding.

(2) Put oxtail in boiling water and cook for a while, then lower the fire and cook for about 3 hours. When cooking, cut the onion and garlic into large pieces and put them in, and remove the oil and foam on them.

(3) Cook the soup, remove the meat from the oxtail when it is rotten, and then float the oil floating on it after the soup is cool.

(4) Mix the beef with seasoning.

(5) Boil the soup again, and put the oxtail with seasoning to cook for a while and put it in a bowl, and then put the prepared chopped onion, salt and pepper noodles.

Coriander chicken soup

Coriander chicken soup is a nutritious diet suitable for summer consumption, which is seasoned with cold soup cooked with big chicks and ground sesame powder, and added with chicken, vegetables, meatballs, fungus and eggs. Chicken is a nutritious food with low fat, high protein and rich unsaturated fatty acids.

Ingredients: chicken 1/2 (600g), water 10 cup, onion 1 tree, 2 garlic heads, white sesame 1 cup, salt 1 tablespoon, a little white pepper, and beef/kloc-0. Beef seasoning: salt 1 tsp, chopped onion 2 tsps, pounded garlic 1 tsp, sesame oil 1 tsp, and a little pepper.

Practice:

(1) Wash the chicken bones with meat and cook them in boiling water. When cooking, cut the onion, garlic and ginger into large pieces and put them in.

(2) When the chicken is cooked to a paste, take it out and tear it small. After the soup is cool, remove the oil from it.

(3) White sesame seeds are added with water, crushed, peeled and fried.

(4) Grind the fried sesame seeds and chicken soup to make sesame soup, and then season with salt and white pepper.

(5) Chop the beef and add seasoning to make meatballs with a diameter of 1cm, wrap a layer of flour and eggs and fry them in a pan. (6) Wash and cut the water celery and string it on the bamboo stick.

(7) Divide two eggs into egg whites and egg yolks, add some salt and fry them thin, and cut them into rectangular dominoes with the size of 2×3.5cm. Wash the cucumber with salt water, peel it, dip it in starch, and boil it in boiling water.

(8) Picking the soaked mushrooms, cutting them into dominoes, dipping them in starch and scalding them in boiling water.

(9) Cut the red pepper, remove the seeds, cut it into dominoes, dip it in starch, put it in boiling water, and rinse it with cold water.

(10) Put the torn chicken in a bowl, and put egg balls, fungus, cucumber and pepper on it, plus cold sesame soup.

Artemisia argyi decoction

Artemisia argyi soup is a soup made of tender Artemisia argyi and beef and boiled in miso soup. It is a unique spring food with the fragrance of mugwort. Artemisia argyi is a wild vegetable representing spring, with strong fragrance. It is rich in inorganic substances such as calcium, phosphorus and iron, and vitamins A and C.

Ingredients: beef (for miso soup) 100g, mugwort 60g, beef (for meatballs) 100g, 8 cups of water, appropriate amount of clear sauce, 2 tablespoons of flour, eggs 1 piece. Sauce soup meat seasoning: salt 1 tsp, sesame oil 1 tsp, small amount of pepper noodles, garlic 1 tsp, salt 1 tsp, sesame oil 1 tsp, small amount of pepper noodles, garlic/kloc-0.

Practice:

(1) Cut the beef used to make miso soup into pieces to taste with seasoning, add water to boil the soup and taste with clear sauce.

(2) Boil the tender Artemisia argyi in boiling water, rinse it with cold water, remove water and break it.

(3) Beef with low fat content should be used to make meatballs, and beef and mugwort should be pounded and put together with seasoning to make meatballs with the size of 1.5cm.

(4) Dip a layer of white flour in the balls and soak them in the eggs, then put them in the boiled sauce soup and cook until they float on them. When cooked, put them in a bowl. Bleaching some mugwort leaves is also ok.