The special Dong goat mutton brisket is made by slow cooking in ancient times. Rice wine is used as the base, and spices such as angelica, dried tangerine peel and ginger are tasted slowly, and water chestnut is added to increase the compound taste experience.
The secret traditional sauce is the highlight. Hong Kong's old fermented bean curd is as thin as lemon leaves in hair, which is more powerful for thick mutton brisket. This dish needs to be stewed 1 hour. The meat is elastic and melts in the mouth. This is a feast of taste.
Special beef tendon casserole
Shuangdong mutton brisket pot
Stewed mushrooms with dolphin meat.
Shrimp with vermicelli
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Chicken soup crab
Braised Wenchang chicken with pepper root and pork tripe
Crab cage
The main raw materials we use are: blue crab, ginger, chicken feet, prawns, shallots, starch, potatoes, lotus root slices, cooking wine, cooking oil, bean paste, onions, dried peppers, fennel, garlic, star anise, pepper, soy sauce, salt and crab sticks. 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, which can also be replaced with other ones. Let's do the preliminary work well. First, the first step: clean the bought blue crab with a brush, then we separate the blue crab, peel off its crab shell, and then cut off the crab feet and two crab pliers with scissors. After we separate our legs, we will keep the shell of the blue crab. When it is finished, we will save it for later use.
Step 2: We take out the shrimp line of this prawn. When the prawn comes back, we use it to clean the shrimp line and a little black stuff, and then we rinse it with clear water for later use. Then we cut off the nails of this chicken claw and wash it with water several times. Then cut the chicken feet in half. Step 3: We slice ginger, then we make a summary directly with shallots, then we peel off the potato, then cut it into potato slices and put it in clear water, then we peel off the lotus root and cut it into slices, and we also put it directly in water for later use. Then we take the other 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 in starch and wrap the crab claw.
Step 5: Now we add oil to the pot, and then put the crab legs wrapped in starch into the pot and fry them until golden brown. We don't need to put too much oil here, just a little more than cooking. Then we start another pot and boil the water. Then I put the chicken feet in the pot and blanch them for about three minutes. After blanching, we change a pot of water, then put the chicken feet in, pour the cooking wine, then put the ginger slices and shallots on it, and cook the chicken feet for five or six minutes before taking them out. Step 6: Put a proper amount of oil into the wok and fry this prawn until it is cooked. When the color of the shrimp changes and then bends, we take it out. Then add a little more oil, heat the oil to 60% heat, then drain the potatoes, fry them directly in the pan, and fry the potato chips until golden brown. Take it out for later use.
Step 7: Heat the remaining oil in the pot again, then stir-fry the ginger slices, ginger segments and onion strips in the pot, then add the bean paste and stir-fry for a few times, then we add the spices such as dried peppers and star anise, and stir-fry together. After we stir-fry the red oil, add some garlic cloves. Then we put the fried blue crabs in, then pour the cooking wine, then put two spoonfuls of soy sauce, shrimp and chicken feet in the pot, and then we pour the chicken feet soup into the pot. We stir it with a spoon and cook it for ten minutes. Time is good, we will put the lotus root slices and potato chips in, and the crab sticks, stir them, and then simmer for five minutes. Then a super delicious crab pot is ready.
Yu-eggplant pot
Ingredients: two eggplants, appropriate amount of minced pork, a chive, Jiang Mo, appropriate amount of minced garlic, and 1 tablespoon Pixian red bean paste.
The formula of fish-flavored sauce: 1 teaspoon soy sauce, 1/2 teaspoons soy sauce, 1/2 teaspoons balsamic vinegar, 1 teaspoon sugar and chopped chives.
The ratio of water to starch: 3 teaspoons of starch +3 tablespoons of water.
working methods
1. Material preparation: eggplant is cut into long strips, green pepper is sliced, ginger and garlic are ground into powder, and chives are cut into small pieces.
2. Pork stuffing can be marinated in a small amount of cooking wine for a while (without seasoning, otherwise it will be salty), and all the ingredients of fish sauce are mixed in a bowl to dissolve the sugar.
3. Heat the oil of two rice bowls in the pot and fry the tomato strips.
4. Fry until the tomato strips are soft.
5. Take out the eggplant and drain the oil.
6. Dump 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 turns red and bright. The bean paste is very salty, so be sure to control the amount.
8. Add minced pork and stir-fry until cooked.
9. Pour in shallots, fish sauce, a glass of water or stock and cook until the water boils.
10. Add the fried tomato strips and cook until the water is almost dry.
1 1. Pour in starch. Don't collect the water too dry, because it will boil in the casserole later. If it is too dry, it will paste the bottom.
12. Put the cooked eggplant into a casserole, cook until the water boils (that is, heat the casserole), and finally sprinkle with shallots to serve.
skill
Fish-flavored sauce is a special flavor created by Sichuan chefs. Although there is no fish in the dish, it exudes a strong fish flavor.
The characteristics of fish flavor: bright red color, fresh and delicious, salty and sweet, slightly sour and spicy, with outstanding flavor of ginger, onion and garlic.
The color is red and bright, mainly from fried pickled peppers (frying and coloring), not too much vinegar and soy sauce (blackening)
Salty, sweet and slightly sour, it means heavy salt and sugar, light vinegar (the amount of salt depends on vegetables, 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 add flavor.
Chicken soup
material
Broiler, Pixian bean paste, ginger slices, dried peppers, prickly ash, cooking wine, soy sauce, monosodium glutamate, sugar and chopped green onion.
working methods
1. Wash the chicken and cut it into pieces.
2. Put oil in the pot and stir-fry Pixian bean paste.
3. Stir-fry ginger slices, dried peppers and prickly ash for fragrance.
4. Pour in the chicken pieces and stir fry.
5, put cooking wine, a little soy sauce, add water to continue cooking.
6. When it is almost cooked, add monosodium glutamate and sugar, sprinkle with chopped green onion and serve.