Braised fragrant bamboo rat Ingredients: 1 bamboo rat Ingredients: 35g ginger, 30g chives Seasoning: 500g oil, 10g anise, 10g cumin 10g cloves, 5g nard, 5g tangerine peel 5g Caoguo 25 grams salt 50 grams sugar 25 grams MSG 10 grams Sanhua wine 150 grams soy sauce 25 grams vinegar 10 grams sesame oil 5 grams Cooking: 1. Shampoo the bamboo rat, disembowel it, remove the internal organs, put it into a pot and add water Bring to a boil over strong fire, then use a slow fire until the bamboo rat can be inserted under the skin with chopsticks, pick it up, and insert a thick needle all over the body. 2. Apply sugar and vinegar to the leather surface. Heat the oil pan until it is 90% hot, fry the bamboo rats in the oil pan until the skin turns yellow, and remove from the pan. 3. Pour out the remaining oil and replace with soup water, add ingredients and seasonings, and bring to a boil. 4. Add the fried bamboo rats, cover and simmer until the meat is tender, remove and rub the skin with peanut oil, cut into pieces, and put the original shape on an oval-shaped plate. 5. Thicken the original sauce in the pot and pour it on the noodles, add a small amount of sesame oil and serve. Key points of the process: 1. Drain the blood and water when killing bamboo rats to avoid the fishy smell of the finished product. 2. The purpose of frying bamboo rats is to color the outer skin, so the oil temperature should be high. 3. The skill of this kitchen knife is very particular. You must first place the broken bones and minced meat on the bottom of the plate, then cut them into small pieces with a diagonal knife and cover them with silt. Features: Ruddy color, tender meat, delicious taste, rich in nutrients, good flavor and shape. Roasted Bamboo Rat with Garlic is known among the people as “turtle doves in the sky and bamboo rats in the earth”. Its taste is indescribable. Bamboo rat is not only delicious when eaten as a dish, but it can also stimulate the appetite, strengthen the spleen, and refresh the mind. It is worthy of being a famous game dish. Ingredients: 600 grams of bamboo rat meat Ingredients: 100 grams of garlic cloves, 50 grams of cooked cloud leg slices, 50 grams of dried mushrooms, 50 grams of seasonings: 30 grams of sweet soy sauce, 5 grams of salt, 20 grams of soy sauce, 20 grams of sesame oil, 10 grams of MSG, 3 grams of Shaoxing wine, 30 grams of green onions, 20 grams of ginger, 10 grams 100 grams of cooked lard, 500 grams of soup, cooking:

1. Chop the bamboo rat meat into pieces, rinse them in clean water, and drain off the water. Turn on the wok over high heat, add 50 grams of lard, heat until 70% hot, add the bamboo rat meat and stir-fry.

2. Add green onion, ginger (pai pine), soy sauce, sweet soy sauce, Shaoxing wine, dry the water, add meat clear soup, bring to a boil and then simmer over low heat until soft.

3. Take another pot, add 50 grams of lard, add garlic cloves and fry over low heat until fragrant, until yellow, add cloud leg slices, mushroom slices, add bamboo rat meat, add salt, After the MSG thickens the sauce, remove the onion and ginger, and drizzle with sesame oil.

Key points of craftsmanship: Chop the bamboo rat meat into even pieces, stir-fry over high heat to dry out the water, and roast slightly over low heat until soft.

Features: Golden-red color, crispy rat meat, prominent garlic aroma, and mellow umami flavor.