steamed venetian blinds with South Wind Meat of Matsutake

South Wind Meat is only produced in the south of the Yangtze River, which is between ham and bacon. This dish combines South Wind Meat and fresh Tricholoma matsutake, so that these two kinds of fresh things can be steamed with venetian blinds that are not easy to taste, and the soy sauce can make this dish exude an incredible delicious taste.

material:

main ingredients: 6 pieces of Tricholoma matsutake and 6 pieces of Nanfeng meat.

accessories: 6 thick louvers.

seasoning: 15g of extremely fresh soy sauce, 3g of sesame oil, a little pepper, 3g of sugar, 5g of monosodium glutamate, 15g of refined chicken oil and 5g of carved wine.

Practice:

1. Wrap Tricholoma matsutake and cooked Nanfeng meat with thick venetian blinds and discharge them in turn for later use.

2. Stack the wrapped Nanfeng meat roll neatly on the plate, sprinkle with refined chicken oil and carved wine, and steam in the cage for 4 minutes before taking it out.

3. Take the pan, roast chicken with oil, pour oil on it, and then drizzle with soy sauce.

Soy Sauce King:

5g vegetable water, 15g fresh soy sauce, 3g sugar, 5g monosodium glutamate, a little pepper and 3g sesame oil.

Vegetable water:

Boil 2g of clean water, 6g of celery, 5g of carrot, 5 dried onions, 1 sweet pepper and 3g of coriander, simmer for one hour and filter out. Details of ingredients

Jinhua ham

yellow croaker

ginger

steamed fish and soy sauce

peanut oil

cooking wine

salt

onion

salty taste

steaming process

takes half an hour

simple and difficult

. Make a big cut on the fish's back with a knife, spare

3

ham slices, insert them into the knife edge one by one

4

sprinkle with Jiang Mo, steam in boiling water for 15 minutes

5

remove the excess water, pour in steamed fish black bean oil

6

sprinkle with chopped green onion, and pour in.