Prepare food in advance: whole chicken, shallots, ginger slices, garlic, star anise, pepper, galangal and cinnamon.
Remove the nail clippers from the chicken skin and feet, then rinse them with clear water, put them into a basin, pour in 1 spoon of rice wine and winter shavings, soak them in clear water for 1 hour, then take them out, then put them into a boiling pot, and wash the chicken's surface and abdomen with hot water again, which is helpful to remove the fishy smell.
After the surface color fades, use kitchen blotting paper to dry the surface moisture of the whole chicken, put it aside to dry for about an hour, pour some pure honey on the chicken and wipe it off, and then wipe it twice.
Pour enough oil into the pot and boil for 4 minutes. Put the whole chicken in a pot and cook it slowly over medium heat. If the pot is very small and the oil in the pot can't completely cover the chicken, use a big spoon to pour the oil on the chicken until it is golden on both sides, turn it over and fry it until it is golden on both sides, and then take it out.
Put the fried chicken into a rice cooker, pour half a pot of warm water, add appropriate amount of Dongru, ginger slices and garlic, add 5 tablespoons of soy sauce, 2 tablespoons of rice wine, 5 tablespoons of soy sauce, appropriate amount of salt and old rock sugar, 2 star anises, 3 slices of Alpinia officinarum, a handful of pepper and 1 slice of cinnamon, and cover and cook for more than 1 hour.
Steamed pork ribs with lobster sauce early. During storage, the sauce gradually penetrated into the ribs, and the ribs were steamed for 10 minutes for secondary heating. It will be crisp and delicious when eaten, and it will not damage the appearance at all.
Prepare food in advance: ribs, lobster sauce and garlic.
Wash the ribs with clear water to remove blood, soak them in salt water 15min to remove fishy smell, take them out, rinse them again, and set aside to drain.
Peel half a garlic, cut it into minced garlic, drain the ribs, put it into a bowl, add minced garlic, ginger foam, onion, 1 spoonful of douchi, a small amount of rice wine, 1 spoonful of sesame oil and a proper amount of salt, and mix well to fully combine seasoning with seasoning.
Add seasoning and seasoning to pork ribs, then marinate for 10min, then add 1 spoon cassava starch and stir, then pour in a spoonful of oil and stir again to lock the water. Spread the ribs in an open pan and steam 18 to 20 minutes. This kind of ribs can be stored in the refrigerator after being cooked and cooled, and only need to be heated when eating.
Braised pork ribs braised pork ribs can be said to be a veritable people's specialty food. No matter in the streets, braised pork ribs must be one of the first choice dishes when you want to satisfy your cravings, and it is also the highlight of many banquets, which is deeply loved by men, women and children. Near the Mid-Autumn Festival, why not prepare enough braised pork ribs and put them directly on the banquet, which is convenient and delicious.
Prepare food in advance: pork belly, old rock sugar.
Put a pork belly skin down in a boiling frying pan, fry for 2 minutes until the pork belly skin turns yellow, then take it out, wash and slice it, put it in a cold water pot, add 2 spoonfuls of rice wine and ginger slices, and cook for 2 minutes before taking it out.
Add a little oil to the wok, pour a lot of water, and then slowly cook the pork belly with medium heat to bring out the excess vegetable oil.
Add old rock sugar into the pot, stir-fry until brown, then pour pork belly pieces, stir-fry evenly and color, then add ginger slices, dried peppers, winter shavings, ginger and cinnamon, and stir-fry until fragrant. Pour hot water without pork belly, 4 tablespoons of soy sauce, 1 tablespoon of pure grain wine, 1 tablespoon of soy sauce king, cook a proper amount of salt for 30 minutes, and collect the juice.
Sauce bone sauce bone is prepared in advance, just steam it directly when eating, and the more you chew, the more fragrant it is.
Prepare food in advance: pork bones, ginger and onions.
Rinse the big bone with clean water, soak it in salt water for 30 minutes, put it in a clean water pot, add a small amount of ginger slices, winter melon peel and rice wine, boil the water and stew for 2 minutes, then take out the big bone.
Add old crystal sugar and water 1: 1, put a little vegetable oil into the pot, simmer until it is burgundy, add a bowl of boiling water, stir well and stir until it is brown. Add wide oil into the pot, and add Dongru, ginger slices, 3 slices of Alpinia officinarum, 2 pieces of star anise, cinnamon 1 slice, and appropriate amount of dried pepper. Stir-fry with low fire, then pour in boiled water and bones and stir well.
Add the cooked fried sugar color, 2 tablespoons of bean paste, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, appropriate amount of salt and enough water, stew for 40 minutes on medium heat, and collect the juice.
Stewed beef brisket with tomatoes is an increasingly popular soup. The sweetness and sourness of tomatoes are closely related to the delicacy of beef, which contributes to each other. Eating thick meat and bone soup, coupled with bright colors, is more in line with the festive atmosphere of Mid-Autumn Festival reunion. It is undoubtedly a delicious dish at the Mid-Autumn Festival reunion banquet.
Prepare food in advance: tomatoes, beef tendon, hot pot.
Wash the beef tendon, put it in salt water, and soak it in 2 spoonfuls of rice wine for 10 minute to reduce the fishy smell. After soaking, take out and cut into pieces, wash the tomatoes, cross them with a knife, put them in boiling water 1min, peel and chop the tomatoes.
Pour the sirloin into the pot, add appropriate amount of water, add the onion and ginger slices, boil for 2 minutes after the fire, and then remove the foam on the surface of the beef tendon with water.
Reheat the hot oil in the pot. When the oil is boiled, add chopped tomatoes and stir-fry until the juice is collected. Add the blanched beef tendon and stir well. Pour the tomato sirloin into an electric cooker, a bowl of boiling water and a small piece of hot pot, add Dongru, ginger slices, star anise, cinnamon bark and galangal again, cook with proper salt for 40 minutes, and add proper monosodium glutamate.
Braised pork with dried plum is a traditional dish with bright red color, fat but not greasy. Dried prunes are fragrant and refreshing, and the two are just right. If you don't know which dishes to prepare in advance for the Mid-Autumn Festival banquet, you can include them in the menu bar.
Prepare food in advance: pork belly, dried plum, onion, ginger and garlic.
Select a pork belly about 8cm long, scald the skin with a high-pressure spray gun, put it in a cold water pot, add some ginger slices and rice wine, boil the water for 5 minutes, then take it out and drain it.
After the pork belly is cooled, the skin is facing down, and some small round holes are tied with wooden sticks. Then change the kitchen paper to suck up the leaked vegetable oil, coat it with soy sauce for a while, and then wipe it again.
Pour more oil into the pot, put the pork belly skin down into the pot, fry it until it turns yellow, then take it out, quickly put it in cold water, soak it for 10 minute, take it out and drain it.
Pork belly is cut into 1 cm, and marinated with appropriate amount of chicken essence powder, oil consumption, salt and sugar 10min. Clean the dried plums, soak them in the prepared warm water for 20 minutes, take out and knead the water, put them in a hot oil pan, add onions and garlic, add the dried plums, and add a proper amount of salt to the soy sauce to stir well.
Put the small skins into a bowl neatly, cover the fried dried vegetables with pork belly, cover a plate inside, steam in a pressure cooker for 35 minutes, stew for 10 minutes, let cool, and then store. When eating, take it off after steaming 10 min. Find a big plate to cover the bowl and spin it quickly.