Can be eaten directly

Fish sauce duck

Dish name: Fish sauce duck tongue Ingredients: 12 taels of duck tongue (about 480 grams), ginger slices 4 slices, 4 pieces of onion meat, 2 pieces of garlic meat. Ingredients: Seasoning: 1 cup fish sauce, 2 cups water, 1 piece of sugar, 1 teaspoon each of dark soy sauce, wine, and ginger juice, 1/2 teaspoon pepper, 2 star anise. Method: 1. Wash the duck tongue, boil it in boiling water for 6 minutes, remove the outer layer of the tongue, wash it and drain it.

2. Boil a pot of water, add two slices of ginger, two scallions and duck tongue and simmer for about 18 minutes, remove and set aside.

3. Heat three tablespoons of oil in a wok, sauté ginger slices, onions, and garlic until fragrant. Add seasonings and bring to a boil. Add duck tongue and simmer over medium heat for about 10 minutes. Turn off heat and simmer for a while. Cook for about 5 minutes. Note: Experience: It is best to use fish sauce produced in Southeast Asia, the quality will be better. In addition, please note that if there is sediment at the bottom of the bottle, it is not advisable to buy it.

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Golden Phoenix Fish Sauce Chicken

2005-6-29 15:45:05

Ingredients:

1 Wenchang chicken (bare chicken) (weighing about 750 grams), 100 grams of ginger slices, and appropriate amount of fish sauce.

Preparation method:

1. Drizzle the chicken with water, then soak it in water for a few minutes, dry it and set aside.

2. Put an appropriate amount of fish sauce into the vessel, bring to a boil over high heat, then heat to 80C, add the chicken, lift the sauce once every 5 minutes, repeat this 3 times, soak for about 15 minutes It will be hot in minutes. During the soaking and rolling process, the fish sauce juice must be kept at 80C.

3. When the chicken is cooked, remove it, cut it into pieces, and put it back into the original chicken shape. Serve it on the table. Use a small bowl to fill the fish sauce with it.

(Attachment: How to make fish sauce: add 9.4 kilograms of water, 500 grams of large fish, 750 grams of dried shrimps, 2.5 kilograms of salted fish skulls, 1.5 kilograms of refined salt, 100 grams of ginger slices, 150 grams of peanut oil, Add 150 grams of Huadiao wine, 1.5 kilograms of red sugar, and 5 kilograms of rock sugar into a soup bucket. Boil until slightly boiled, then add 1.5 kilograms of dark soy sauce and 1.1 kilograms of light soy sauce. Remove any debris and serve).

Features:

The color is golden and buttery, the aroma of fish is fragrant, the meat is refreshing and crispy, and the aftertaste is endless.

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Stir-fried mixed vegetables with fish sauce

Dish name: Stir-fried mixed vegetables with fish sauce

Ingredients: 4 taels of yellow sprouts and white sprouts (about 160 grams), 2 taels each of broccoli, kale, bean sprouts, and fresh straw mushrooms (about 80 grams) , 4 pearl bamboo shoots, appropriate amount of carrots and fish sauce.

Method: 1. Wash all the ingredients first, cut them separately, and drain the fresh mushrooms, broccoli and pearl bamboo shoots. 2. Add a little more oil to the wok, stir-fry yellow sprouts, kale and carrots, then add fresh mushrooms, broccoli, bamboo shoots and bean sprouts and stir-fry together. Season with fish sauce and serve.

Note: It is not advisable to chop the vegetables too thickly, as long as they can match the fire path.

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Fish Sauce Fried Rice

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Ingredients: 50 grams of cooked pork, 100 grams of eggs, 20 grams of dried shrimp, 400 grams of rice, 75 grams of coriander

Seasoning: 75 grams of lard, 200 grams of fish sauce, 15 grams of dry soy sauce, 10 grams of garlic cloves, 10 grams of red pepper

Cooking method: Cut the cooked pork into thin slices, spread the eggs into egg pancakes and cut them Make wide strips, apply some shrimp paste on each strip, roll into a tube shape,

Put it in the oven and bake for a few minutes. Soak the dried shrimps in boiling water for a while, peel off the heads, cut the intestines into small pieces; wash and mince the coriander. ; Wash and slice garlic

; remove stems and seeds from pepper and cut into small pieces; set aside

Heat the pot and add lard; when melted, add garlic slices and pepper Fry the pieces until they are colored and fragrant, add the dried shrimps,

fry the remaining dried shrimp paste thoroughly, then add the pork slices and stir-fry for a while, add the hot rice and fish sauce, stir-fry and then sprinkle on Slightly stir-fry the coriander

onto a plate, top with egg rolls and serve.

Features: spicy and delicious.