Ingredients

300g of eel meat, 25g of hydrated shiitake mushrooms, 50g of fresh green peppers, 25g of net cilantro. Egg white 1, 25 grams of wet starch, 25 grams of lily powder, 25 grams of meat broth, 10 grams of fresh perilla leaves, 25 grams of wine, 2,5 grams of yellow vinegar, 0,5 grams of pepper, 1 gram of monosodium glutamate, 2 grams of salt, 10 grams of sesame oil, 500 grams of cooked lard (100 grams of actual consumption).

Production process

1, the eel meat on the cutting board piece of a knife to cut the skin, and then use a knife to hold down the meat, quickly a tear, pull down the skin. Eel meat blanch in boiling water, pick off the thorns, and then cut into 5 centimeters long, 0, 3 centimeters thick filaments. Green chili washed, with magnolia slices, hydrated mushrooms without cut into long 4 cm of fine silk, fresh perilla leaves chopped.

2, the egg white a?' into the bowl, whisk foam, put the lily powder, salt 1, 5 grams of mixing, and then into the eel stirred batter.

3, frying pan on medium heat, put cooked lard, burned to fifty percent hot, under the eel, chopsticks scattered, about thirty seconds, pour into the funnel, drain the oil.

4, 50 grams of oil in the frying pan, burned to 80% hot, under the yucca slices, green chili peppers, mushrooms, salt 0, 5 grams of stir-frying for a while, and then under the eel, cooking into the Shaoxing wine and stir-fry. Then the yellow vinegar, perilla leaves, wet starch, monosodium glutamate, meat broth into juice, pour into the frying pan, upside down, into the plate, sprinkle pepper, dripping sesame oil, parsley spelled into the side of the plate that is complete.

Red Pepper Stuffed Pork

Ingredients

Bubble red pepper 500 grams, 300 grams of pork, gold fishing shrimp, 15 grams of mushrooms, 1 egg, 50 grams of garlic cloves.

Process

1, pork minced into mud, shrimp, mushrooms, cleaned and chopped, plus puree, egg, monosodium glutamate, salt and starch into the filling;

2, pickled red peppers in the tip of the incision to remove pith, fill the meat filling, with wet starch sealing, deep-fried to 8 mature fish out; bottom-side down into a bowl, sprinkled with garlic cloves on the steam through, decanting the original sauce buckle in the dish. The original juice and seasoning thickening to pour on the red pepper that is.