Ingredients: 200g fresh fish, citronella 1 tree, parsley 1 tree, shallot 1 tree, and banana leaf 1 piece.
Seasoning: rapeseed 1 teaspoon, salt 1 teaspoon. ?
1. Dice the fish, cut the citronella, parsley and shallot into small pieces, add the rapeseed and salt and mix well with the diced fish.
2. Wash the banana leaves, wrap 1 in them and bake them in the oven.
Cooking experience:
If conditions permit, it is best to roast it with charcoal fire, which is more characteristic of Dai flavor.
Fish can be replaced with other ingredients, such as seafood or chickens and ducks.
Young cock ... 1 ginger ... 30g
Egg white paste ...100g onion ... 50g
Pig net oil ... 500g soy sauce ... 30g.
Pig fat and lean meat ..100g Shaoxing wine ...15g
Bean sprouts ...100g Sichuan salt ... 5g
Sweet and sour lettuce ..100g sesame oil ... 25g
Red peppers ... four? Pig oil ... 30g
Cooking method
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1. After the chicks are slaughtered, they are bled, their hair, internal organs, head, feet, wings, leg bones and neck bones are removed, cleaned and drained. Wipe the chicken inside and outside with soy sauce, Shaoxing wine, ginger onion and Sichuan salt, and soak it for taste.
2. Pork fat and lean meat are cut into filaments, sprouts are washed and cut into short sections, and pickled peppers are cut into filaments. Put the wok on a high fire, stir-fry the shredded pork with pork fat to disperse the seeds, then stir-fry the sprouts and pickled peppers evenly, and stuff them into the chicken's abdomen from the opening.
3. Wash and dry the pig net oil and spread it on the case, and remove the edge of the net oil. Place the chicken plate on the pig net oil, coat it with the first layer, and then apply the egg white paste. Apply it firmly at the intersection, and coat it with three layers of net oil. Then fork the chicken with a small roasting fork and coat it with a layer of egg white paste.
4. Turn the forked chicken into golden brown in a charcoal roasting pool. When the chicken is cooked, remove the outer two layers of mesh oil and cut it into pieces with a width of 4 cm and a width of 1.5 cm. Put the innermost layer of mesh oil on one end of the plate, brush the chicken with sesame oil, remove the bones and cut it into pieces with a length of 4 cm. A strip with a width of1.5cm is placed in the middle of the tray, and the pork stuffing in the chicken belly is taken out from the other end of the tray. Serve with sweet and sour lettuce around the plate.
[process key]
1. Charcoal roasting pool: self-made. Brick a pool 0.5 meters wide, 67 centimeters long and 4 bricks high in the leeward, pad it with ash, and after burning 2.5 kilograms of charcoal in the pool, move it around him, and barbecue the chicken on the fork directly on the fire.
2. When roasting the chicken, turn the left and right sides, poke holes in the chicken with a bamboo stick, and let go of the bloody smell in the chicken. When the net oil is roasted until it is "into the skin" and spits out oil, the whole body is golden yellow and the chicken is well done.
3. Traditional eating method: the innermost layer of chicken net oil, skeleton and abdominal sprouts are not needed.
"Bao Shao" is different from the general barbecue. It does not make the main ingredients directly suffer from fire, but wraps a layer of pig net oil on the main ingredients, and makes the chicken mature through its heat conduction. At the same time, to barbecue this dish, we must stir-fry the famous Sichuan Xufu sprouts with shredded pork into stuffing, and pour it into the chicken belly. When heated, the umami flavor of the sprouts penetrates into the chicken, making the mellow Sichuan flavor more distinct. After the dish is cooked, the net is crispy and fragrant, the chicken is tender and the meat is mellow, and the flavor is especially good when eaten with sweet and sour lettuce.