Old-fashioned mutton brisket

Special-grade Dong goat mutton brisket is cooked slowly by old-fashioned method. Rice wine as the base, angelica, dried tangerine peel, ginger and other spices slowly taste, and add horseshoe to increase the compound taste experience.

The secret traditional sauce is the highlight. Hong Kong's old fermented bean curd is as thin as the lemon leaves in the hair, and the mutton brisket with thick flavor is more powerful when dipped in it. This dish needs to be simmered for 1 hour, and the meat is elastic and melts in the mouth. It's a taste feast.

secret beef tendon casserole

double winter mutton casserole

porpoise mushroom oyster casserole

dried shrimp fried vermicelli casserole

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Crab in Chicken Pot

Wenchang Chicken in Pepper Root Pork Pot

Crab Meat Pot

The raw ingredients we mainly use are: blue crab, ginger, chicken feet, prawns, shallots, starch, potatoes, lotus root slices, cooking wine, cooking oil, bean paste, onions, dried peppers, fennel and garlic. I eat rice cake strips outside, but I don't like them, so I usually use this crab stick instead. There are also lotus root slices, and you can change them into other ones. Let's do a good job in the early stage. First, the first step: wash the bought blue crab with a brush, then we will separate the blue crab, peel off its crab shell, and then cut off the crab's feet and two crab pliers with scissors. After we separate the legs, we will keep the shell of the blue crab. After it is done, we will keep it for later use.

Step 2: We take out the shrimp line of this prawn, and when the prawn is back, we clean the shrimp line and a little black stuff with it, and then we wash it with clean water for later use. Then we cut off the fingernails of this chicken claw, and then wash it with clear water several times. Then chop the chicken feet in half. Step 3: We cut the ginger into slices, then we make a summary directly with the shallots, then we cut off the skin of this potato, then cut it into potato chips and put it in clean water, then we cut off the skin of the lotus root and cut it into slices, and we also put it directly in the water for later use. Then we take another half of the onion and cut it into onion strips. And the crab stick is best cut into two or three sections. All the preparations for these ingredients have been completed. Step 4: We pour the starch on the chopping board, then dip this crab leg with starch and wrap the crab claws.

Step 5: Now we add oil to the pot, and then fry the crab legs wrapped in starch in the pot until they are golden yellow. We don't need to put too much oil here, just a little more than stir-frying them. Then we start another pot and boil the clear water. Then I put chicken feet in my pot, blanch the chicken feet for about three minutes. After blanching, we change a pot of clean water, then put the chicken feet in, pour the cooking wine, then put the ginger slices and shallots on it, and boil the chicken feet for five or six minutes before taking it out. Step 6: Put a proper amount of oil in the wok and fry this prawn. When the color of the prawn changes and then it bends, we will serve it out. Then add a little more oil, heat the oil to 6%, then drain the potato, fry it directly in the pot, and fry the potato chips until golden. Take it out for later use.

Step 7: Heat the oil left in the pot again, then put the ginger slices, ginger segments and onion strips into the pot for frying, then put the bean paste in, and stir fry for a few times, then we put the dried pepper, star anise and other spices in, and then stir fry together. After we stir fry the red oil, we pat a few garlic cloves in. Then we put the fried green crab in, then pour the cooking wine, then put two spoonfuls of soy sauce, shrimp and chicken feet into the pot, and then we pour the chicken feet soup into the pot. We stir it with a spoon, then cook it for ten minutes. When the time is good, we will put the lotus root slices and potato chips in, as well as the crab sticks, stir it, and stew it for five minutes with low fire. Then a super delicious crab pot is ready.

Fish-flavored eggplant pot

Ingredients: two eggplants, appropriate amount of ground pork, one chive, Jiang Mo, appropriate amount of minced garlic, and 1 tablespoon of Pixian red oil bean paste

The recipe of fish-flavored sauce: 1 tablespoon of soy sauce, 1/2 teaspoon of soy sauce, 1/2 teaspoon of balsamic vinegar, 1 teaspoon of sugar and appropriate amount of chopped chives

.

2. The ground pork can be marinated in a little cooking wine for a while (without seasoning, otherwise it will be salty), and all the ingredients of the fish-flavored sauce are mixed in a bowl to dissolve the sugar.

3. Heat the oil of the two rice bowls in the pot, and put the tomato strips in the frying pan.

4. fry until the tomato strips are soft.

5. Take out the eggplant and drain the oil.

6. pour out the remaining oil, leaving only a little base oil. Cold oil will make Jiang Mo and minced garlic fragrant.

7. add a tablespoon of red oil bean paste and stir-fry until the color is red and bright. (The bean paste is very salty, so you must control the amount.)

8. Add the ground pork and stir-fry until cooked.

9. pour shallots, fish sauce, a glass of water or stock and boil until the water boils.

1. Add the fried tomato strips and cook until the water is almost dry.

11. Pour in water starch and thicken. Don't collect the water too dry, because it will be boiled in the casserole later. If it is too dry, it will paste the bottom.

12. put the cooked eggplant into the casserole and cook until the water boils (that is, just heat the casserole). finally, sprinkle with chives and serve.

Tips

Fish-flavored sauce is a special flavor created by Sichuan chefs. Although there is no fish in the dishes, it exudes a strong fish flavor.

the characteristics of fish flavor: bright red color, fresh and delicious, salty and sweet, slightly sour and spicy, and the flavor of ginger, onion and garlic is outstanding.

The color is bright and red, which mainly comes from frying pickled peppers in oil (frying for fragrance and coloring), and vinegar and soy sauce should not be too much (blackening)

It is salty and sweet and slightly sour, so it is heavy salt and sugar, and light vinegar (the amount of salt depends on the dish, and sugar and vinegar are two or three times as much as salt). I didn't buy pickled peppers here, so I used bean paste to enhance the flavor.

Chicken pot

Materials

Broiler, Pixian bean paste, ginger slices, dried peppers, prickly ash, cooking wine, soy sauce, monosodium glutamate, sugar and chopped green onion

Practice

1. Wash the chicken and cut into pieces.

2. Put oil in the pan and stir-fry Pixian bean paste.

3. Stir-fry ginger slices, dried peppers and prickly ash to get fragrance.

4. Pour in the chicken pieces and stir fry.

5. Add cooking wine, a little light soy sauce, and add water to continue cooking.

6. When it is almost cooked, add monosodium glutamate and sugar, sprinkle chopped green onion and serve.