Carved chicken
Chicken, pork, Chinese cabbage, carved wine, onion, salt, ginger, oyster sauce, monosodium glutamate and honey.
Wash the chicken and cabbage first, scald the chicken in water, take it out, control the moisture, add a little water to the honey and rub it on the chicken. Stir-fry pork, spread it on the bottom of the pot, add oil, add white striped chicken, stir-fry until yellow repeatedly, add carved wine and onion ginger, add 200ml of soup, and cover with monosodium glutamate, oyster sauce and salt. Simmer on low heat, turn it once in the middle and take it out. After serving, surround the rape heart with boiling water and pour the original chicken soup.
Steamed red crab with chicken oil
To cook this dish, you should choose crabs with delicious meat. First steam it with carved wine and chicken oil until it is 80% mature, then steam it with egg yolk soup, and finally pour it with carved flowers.
According to the master, only ten years of carving wine can steam out a strong fragrance. Peel off the crab meat bit by bit with crab pliers, and serve with chicken oil and carved egg soup. It tastes delicious. If you can hold a lantern to the moon on Mid-Autumn Festival night, it is most appropriate to eat this red crab with rich wine flavor, and it should be timely.
Fried French foie gras in soup
When you see this dish, you may think, "Isn't this western food? How can it be a tidal dish? " Don't worry, listen to the chef's introduction. The chef said that this dish is made with Chaozhou sauce, which is a new attempt to combine Chaozhou cuisine elements with western food elements. This dish is made of French foie gras, and then fried with butter and carved wine. The chef said that adding carved wine can make it fishy, and there is a special kind of wine aroma.
Hometown fried fish zui
Ingredients: mandarin fish head, garlic, onion, dried tangerine peel, red pepper, raw flour, egg yolk, carved wine, hot sauce, oyster sauce, chicken essence and salt.
Exercise:
Wash the pomfret head and dry it with a dry cloth for later use; Mix raw flour, egg yolk, chicken essence, carved wine, hot sauce and oyster sauce into thick paste, add pomfret head and mix well;
Drop oil in the pan, add the fish head and fry until golden on both sides. Then put garlic, onion, dried tangerine peel and red pepper into the pot and fry for 15 seconds.
Nan Bao Hua Diao rou
★ One naan (which can be replaced by ordinary sesame cake or flour cake), two Jin of pork belly cut into pieces, one piece of cinnamon, one handful of dried peppers, two pieces of star anise, half a bottle of carved wine, and one slice of ginger (or directly sliced).
★ Put oil in the pan, heat it up, put three spoonfuls of sugar (more brown is better), stir-fry over low heat until it turns into red-brown sugar solution, pour ginger slices and chopped pork belly, and stir well to make each piece of meat brown.
★ Continue to stir fry, and add dried Chili, star anise, cinnamon and soy sauce (slightly more). Stir-fry until the skin shrinks and the oil begins to overflow, then pour in the carved wine. If it is not enough, add an appropriate amount of water until all the materials are just submerged.
★ Transfer to a casserole (my family is in a hurry to eat, so I am too lazy to use a pressure cooker), bring to a boil, turn to a low heat and stew until the meat is crisp and rotten, and turn off the fire (the pressure cooker is stewed for 20 minutes after charging).
★ When stewing meat, put it in the oven and heat it for another ten minutes. Take it out and cut it into pieces. Pour the stew with juice and serve it!
PS: I wrote it correctly. Carved pork needs no salt, not at all. The salty taste comes from the old smoke, but it is definitely not very sweet. You can try it once. If you are still used to adding salt, please add it when the meat is cooked, so that the meat will be soft and not firewood.