the 12 Anhui dishes on the tip of the tongue are fresh and rich, crisp, tender and fragrant!

Method

1. Chop pork fat and chicken breast into minced meat, add egg white (1),

proper amount of raw flour, salt, monosodium glutamate, pepper and Shaoxing wine, stir well, apply a little cooked oil, pat the anchovies and put them in a spoon, and put the shrimp stuffing on them to smooth them. Egg white, flour, cornflour and sesame oil are mixed into a crisp paste. Dip steamed prawns in paste and stick sesame seeds.

2. Heat the pan, add oil, and when it's 7% ripe, fry the prawns until the skin is crisp, pick them up and put them on the plate. Stewed pigeon in Huangshan Mountain

Practice

1. Peel off the skin of Huangshan medicine, wash it, cut it into thin slices, and put it in boiling water for a while to pick it up. Open a small mouth of the pigeon from the abdomen (near the anus), take out the internal organs (leave the liver) and wash it.

2. blanch the pigeon in boiling water, take it out and clean it again, put it in a soup bowl, add yam slices, onion knots, ginger, salt, crystal sugar, Shaoxing wine and soup (over the noodles), cover the soup bowl with a big dish, steam it in the pot for about 2 hours, take it out and pour sesame oil on it, and then

marinate fresh mandarin fish

.

2. Put the pot on a big fire, add the cooked lard (6g), and when it is 7% cooked, fry the fish in the pot until both sides are light yellow.

3. Leave a little oil in the original pot, stir-fry the sliced meat and bamboo shoots slightly, then put the fish in, add soy sauce, Shaoxing wine, white sugar, Jiang Mo and soup, boil it over high fire, and then cook it over low fire for about 4 minutes. When the soup is almost dry, sprinkle with green garlic, thicken it with raw flour water, and sprinkle with 15g of cooked lard.

Huizhou hairy tofu

Method

1. Cut each piece of hairy tofu into 3 small pieces. Put the pot on a strong fire, add rapeseed oil and burn it to 7% heat, then fry the hairy tofu until both sides are yellow. When the skin wrinkles, add chopped green onion, Jiang Mo, monosodium glutamate, white sugar, refined salt, broth and soy sauce and cook it, turn it over a few times, and then take the pot and put it on a plate to get the product.

Roasting pork with Huizhou peach fat

1. Wash the peach fat. Wash pork belly and cut it into pieces for later use.

2. Heat the oil to 7%, stir-fry the meat, stir-fry the soy sauce, and bring it to a boil.

3. Add the onion, ginger, salt and sugar, and turn to low fire until the meat is cooked, then add the peach fat, turn to high fire and continue to burn for 5 minutes, and then serve.

Mao Feng smoked swordfish

Method

1. Sprinkle salt on the shad and rub it evenly inside and outside. Sprinkle 25 grams of Jiang Mo and chopped green onion on the fish and marinate for about 2 minutes.

2, take a pot, put the rice pot (rice pot) first, and then sprinkle tea leaves (Mao

Put a wire operator on it, put the pickled fish and scales up on the operator, cover the pot, and smoke with high fire until it is thick,

Smoke with low fire for 5 minutes, and then smoke with high fire for about 3 minutes, and then take out the crab yellow shrimp

. Put the shrimps in a small bowl, add egg white, a little salt and dry starch and mix well;

2. Take 1 wine glasses, put a layer of lard in the glasses, first put a piece of crab leg meat, put crab roe on both sides of the crab leg meat, and spinach leaves on the other side, then cover with a piece of shrimp paste, smooth the cup mouth and put it on a large plate. When finished, put it in a cage and steam for 5 minutes, and remove the shrimp cup.

3, the big shrimps are also steamed together with the shrimps; Place the shrimp cups in the glass one by one in a large plate, and then set 1 large shrimps as a foil; At the same time, put the pot on medium fire, add 2 ml of chicken soup, add salt to boil, dilute the wet starch and thicken it, pour the chicken oil, and pour it on the shrimp bowl. Serve with Jiang Mo and balsamic vinegar.

Spring bamboo shoots, broad beans and lotus root

Method

1. The two main ingredients needed for frying this dish are a spring bamboo shoot and a small dish of peeled broad beans. Stir-fry the washed broad beans with boiling water first, and then roll them to remove them. Take it out and soak it in cold water for later use. When the bamboo shoots are cooked, add minced garlic

2, take out the pot to make oil, pour in the oil when the pot is hot, add chopped green onion and Jiang Mo when the oil is 8% hot, and then take out the minced onion and ginger and throw them away after stir-frying. This will not only keep the flavor of onion and ginger in the dish, but also keep the dish in beautiful color, which is more suitable for people who avoid eating onion and ginger.

3. Cook diced bamboo shoots in an oil pan and stir fry for a while, then cook cooked broad beans and stir fry for two or three minutes, then pour cooking wine, add salt and chicken powder, and pour in starch water mixed with a spoonful of water and a spoonful of starch. After collecting the juice, you can go out of the pot.

Fire-dried fish

Practice

1. Remove the scales, head, tail and internal organs of the fish, cut the fish in half, remove the biting bones, wash them, cut them into 1cm thick fish pieces with a slope blade, marinate them with 5 ml of refined salt and saltwater for about 1 hour, and then take them out and spread them on a cleaning cloth to dry.

2. first, apply sesame oil on the iron operator and put the fish on it neatly.

3. Put the residual fire ash of burning sesame stalks or sorghum stalks into the cauldron, evenly sprinkle a layer of sawdust (Chinese fir is the best) on it, put it on the cauldron with two fine iron

sticks, put the iron operator for arranging fish on the iron bars, cover it with a smoke tent and smoke for 5 minutes.

4. Then take off the smoking tent, turn the fish over and smoke for another 3 minutes as described above. Fish pieces: put the smoked fish pieces in a large pot, add 5 grams of onion knots, ginger pieces (beaten pine), star anise, sugar, soy sauce and vinegar, drown them with water, boil them with medium heat, simmer for about 3 minutes, and take them out of the pot

6. When serving, change the knife and cut them into small pieces, put them on a plate, and pour sesame oil on them.

Fried mutton

Method

1. Wash the lamb rib, put it in a boiling pot and bring it to a boil with high fire, skim the floating foam, then move it to a low fire and take it out, cut it into slices 5 cm long, 1.2 cm wide and .3 cm thick, and put it in a bowl

2. Mix the pepper, onion and ginger, chop the chopped pepper, onion and ginger together. Break the egg white, add sesame oil and wet starch to get a crisp paste, wash the onion and cut it into pieces.

3, put the pot on medium fire, add cooked lard, and when it is 5% hot, pick up the sheep. Then fry them all in the pan until they are golden yellow, take them out and put them on a plate, sprinkle with pepper and salt, and serve them with sweet noodle sauce and scallion.

Zhu Hongwu tofu

Method

1. Soak the tofu in light salt water for later use. Green shrimps are peeled off to become shrimps, which are chopped with pork. Add a little chopped green onion, salt, chicken essence, ginger juice, cooking wine and a little water, and stir well to become stuffing for later use. Eggs take egg whites for later use.

2. Slice the tofu into thin slices, and add a large piece of broad bean stuffing between the two slices. Do it all in turn. The egg white is whipped into foam, and starch is added to become egg white paste. Put the tofu clip into the egg white paste and wrap it evenly.

3. Heat the oil in the pan, add the tofu and fry it until it is slightly yellow. Put it in the pot again and fry it again until it is golden. Saute chives and ginger in a wok. Pour in water and add sugar to boil. Add balsamic vinegar and a little chicken essence. After stirring, add a proper amount of water starch to thicken. Pour the sauce on the fried tofu.

Fat king fish with milk sauce

Method

1. Remove gills from the fish, disembowel the fish, wash it, and cut small The Lancet flowers on both sides of the fish with a knife. Pork lean meat is cut into comb-shaped slices 3 cm long and 1. 5 cm wide.

2. Heat the pot on a big fire, add oil, and when it is almost done, add the soup, then add the fish, pork, onion and ginger, cover the pot, boil the soup into milk, add salt, sprinkle with white pepper, and pour it into the soup bowl. When serving, bring a small dish of coriander with you.

fry and steam the ribs

Practice

1. Chop the ribs into pieces with a thickness of half a centimeter, add all the seasonings into the pot, mix well and let stand for 1 minutes. Heat the frying spoon and put oil, pat the two sides of the ribs with flour, fry them in the oil and shovel them out, arrange them in a plate and steam them in a drawer. Put the marinade of pickled ribs on fire to adjust the taste, thicken it and pour it on the ribs.