How to do it

1. Separate the skin and meat, marinate the meat with salt and nitrate for 10 hours, take it out and boil it with boiling water to remove the oil, nitrate and salt water, steam it in a basket and set aside;

2. Stew the pig skin with onion and ginger water over low heat. Take a stainless steel square shallow plate, spread the whole stewed pig skin on the bottom, and then put the steamed and crispy pure meat on the surface;

3. Adjust the flavor with the skin stew soup, slowly pour it into a plate and freeze it in the refrigerator. < /p>

Seasoning: 1g MSG, 5g salt, 5g green onions, 1g pepper, 25g cooking wine, 15g lard

Method

1. Remove stems from mushrooms, wash and slice;

2. Wash pea shoots and cut into sections;

3. Remove roots from green onions, wash and mince;

4. Slice cooked ham;

5. Peel the spring bamboo shoots, wash, cook and slice them;

6. Place the catfish (catfish) with its back facing out On the cutting board, hold the skin of the fish belly with your left hand, use a knife to cut the skin, then push it outward to remove the skin, take out the liver, remove the gallbladder and wash it;

7. Dig again Remove the internal organs, cut from the pectoral fins, cut along both sides of the spine to the tail, remove two pieces of fish, put them in clean water to tear off the mucous membrane, and wash away the blood;

8. Cut the fish and liver Cut into two pieces respectively, put them into a bowl, add a little refined salt and mix, decan out the water, wash them, put them into a bowl, add 2 grams of refined salt, minced green onions, and 5 grams of cooking wine and mix.

9. Place the wok on high heat, ladle in 750 ml of chicken broth and bring to a boil. Add the fish fillets and cod liver, then add 20 grams of cooking wine and 5 grams of refined salt and bring to a boil. Skim off the foam. ;

10. Add ham slices, bamboo shoot slices, mushroom slices, pea shoots, add MSG, bring to a boil, put it into a soup bowl, pour in cooked lard, and sprinkle with pepper (white pepper) and serve.

Orange Chicken Cup

Ingredients: One chicken leg, juice of one orange and one lemon, sugar, salt, starch, grated ginger, a little pepper, diced carrots, a few peas

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Method

1. Cut the chicken legs into cubes, marinate them with salt and starch for 15 minutes

2. Hollow out the oranges, squeeze the juice from them, and add Mix lemon juice and sugar into juice and set aside

3. Heat oil in a pot, blanch the chicken in the oil and take it out

4. Put oil in the pot and stir-fry the minced ginger until fragrant , pour in carrots and peas, then pour in sweet and sour juice, diced chicken, collect the juice and pour into oranges

Stewed Wenwu duck

Ingredients: 750 grams of roast duck, duck 750g,

Accessories: 50g ham, 15g fresh mushrooms,

Seasoning: 10g shallot, 3g salt, 10g ginger, 25g rice wine, 25g duck fat

Method

1. Cut the cooked ham into slices;

2. Remove the stems of the mushrooms, wash them, and cut them into two pieces;

3. Wash the ginger and pat it loose with a knife;

4. Wash the green onions and tie them into knots;

5. Use a knife to loosen the backbone of roast duck and white duck and remove the duck smell. ;

6. Use a large casserole to place the duck head and duck neck on the bottom of the pot. Place the roast duck and white duck belly together in the pot. Ladle in 2000 ml of duck clear soup, rice wine, ginger and green onions. Fasten the duck with a plate and cover it, put it on the stove and bring it to a boil, then simmer it over low heat;

7. Remove the pressure plate and ginger and green onions, add salt and bring to a boil over high heat, skim off the floating foam, remove from heat;

8. Cover the duck breast with ham and mushrooms, add duck fat, cover, and simmer over low heat for about 5 minutes.

Yangzhou Fried Rice

Ingredients: 150g japonica rice, 1 egg, 10g chopped green onion, 25g shrimp, 25g green beans, 25g cooked diced ham, 25g cooked diced chicken Seasoning: 2 grams MSG, 30 grams cold lard, 250cc vegetable oil, a little salt, pepper, a little cornstarch

Method

1. Wash the shrimps and add them to the container. Stir with egg white, cornstarch, and salt to make a paste.

2. Heat the pot over high heat and add vegetable oil to the pot.

3. Pour 250cc of oil into the pot, add the shrimps and fry them until cooked and drain.

4. Add cooked diced ham, cooked chicken, green beans and drain.

5. Put another pot into the pot, add 30 grams of cold lard, add the beaten egg liquid and stir-fry until cooked.

6. Add the oiled shrimps, diced cooked ham, diced cooked chicken, green beans and rice and stir-fry evenly.

7. Add salt, pepper, and MSG to stir-fry the rice until fragrant, and sprinkle with chopped green onion.

Red wine braised chicken wings

Ingredients: chicken wings, red wine, carrot salt, cooking wine, chicken essence, pepper, soy sauce, ginger, onion, pepper, stock, edible oil, water starch

How to do it

1. Remove the tips of the chicken wings, cut into two sections, wash them, marinate them with salt, cooking wine, soy sauce, ginger and green onions for 20 minutes and set aside;

2. Wash the carrots, peel them and cut them into "green fruit shapes", blanch them in boiling water and set aside;

3. Put the oil in the pot and put it on fire. When the oil temperature reaches 40% hot, pour in Stir-fry the chicken wings until they are colored. Add red wine and cook briefly. Add stock, soy sauce, ginger, onions, pepper, carrots, salt, and chicken essence. Reduce heat and simmer for 30 minutes until the chicken wings are tender. When the soup is delicious, use high heat to reduce the juice. Thicken with starch. Serve in the middle. Place chicken wings and carrots around the edges.