Required raw materials:
2 drumsticks, 1 tablespoon shredded onion, 3 slices of shredded ginger, 1 tablespoon rice wine or cooking wine (I use five-year-old rice wine, which tastes good), a proper amount of pepper, 3 shallots (just very small), 1 tablespoon chopped green onion, 1 tablespoon Jiang Mo.
Production method:
1. Soak the chicken leg in clear water, change the water bubble in the middle to remove blood, and cut the chicken joint with scissors to expose the bone;
2. Then cut the chicken lengthwise along the bone;
3. Cut the joint again, and the bone will be removed;
4. Remove the yellow chicken oil from the cut chicken leg meat, so that it is not greasy. Chicken bones can be used for soup, and chicken oil can be used for cooking;
5. Rinse the chicken with water again, then it is best to use gauze to absorb the water on the surface, then put it in a pot, add salt (to make the chicken tasty), yellow wine (cooking wine or rice wine), pepper, shredded onion and shredded ginger, grab it evenly by hand, dip the chicken inside and outside with seasoning, and then cover it and marinate it for 2 hours (you can put it in the refrigerator for a long time in advance);
6. Spread the chicken with seasoning on a plate, then put it in a steamer, boil it over medium heat and steam it for 15 minutes (if the whole chicken with bones is used, it is best to steam it for 25~30 minutes according to the size of the chicken);
7. Take out the steamed chicken, remove the shredded onion and ginger, and naturally cool. Leave the hot soup on the plate, then change the knife into a strip and pour a little onion oil on the surface, sprinkle with fried onion crisps, dip the chicken in the seasoning juice when eating, or pour the seasoning juice on the chicken;
Steamed chicken can be used for seasoning:
1, pour vegetable oil and chopped green onion into the pot, and turn on a small fire;
2. When the onion becomes Huang Shi, take out the fried onion and put it on the kitchen paper to absorb oil, which is onion crisp;
3. Put chopped green onion, Jiang Mo and minced garlic into a small bowl in advance, and pour two spoonfuls of hot oil into the bowl and mix well;
4. Then add soy sauce, oyster sauce and a little pepper and mix well. Then add two spoonfuls of hot soup to the steamed chicken plate and mix well. The sauce is ready. If you like the simplest and purest taste of onion oil, just heat two spoonfuls of oil and pour it into the chopped green onion, then add two spoonfuls of steamed chicken soup and pour it on the chicken nuggets.
Steamed duck with dried plum vegetables
Ingredients: half a duck, dried plums150g.
Seasoning: onion, ginger, rock sugar, fermented bean curd, salt, cooking wine, soy sauce, star anise and cinnamon.
Exercise:
1. Soak dried plums and wash them.
2. Add water to sufu to make juice.
3. Mash the rock sugar, take a large plate, pour a little oil and rock sugar and wipe it evenly.
4. Wash the duck, put it in a cold water pot, add onion, ginger, salt, cooking wine, soy sauce, star anise and cinnamon and cook until it is 80% cooked.
5. Remove and drain the water, apply soy sauce while it is hot, and put the duck skin face down on a plate coated with rock sugar.
6. Put the oil in the pan, add the shallots and Jiang Mo, stir fry, pour the washed plum vegetables into the pan and stir fry, add soy sauce and fermented milk, stir fry evenly, and turn off the heat.
7. Put the fried prunes on the duck and steam in a steamer for about 20 minutes until the meat is soft and rotten.
8. Take out the plate after turning off the fire, and then put the plate upside down in another plate.
Gu Lan smoked goose
manufacturing method
The first step, the selection of geese is the key, and the requirements for geese:
1. Goose should not be too fat or too thin;
2. It is better to weigh about 2-3 kg;
3. The selected geese must be disease-free (this is related to the health of consumers)
Step 2: After the goose is slaughtered, depilated and washed, put the whole goose in a pot and boil it in clear water for 20-30 minutes, and it will be cooked in seven or eight minutes (that is, the goose is yellow and elastic, and chopsticks can't pierce the goose). Take the goose out of the pot and drain the water from the goose.
Step 3: Coat the drained goose with spices such as pepper and salt, fix it, and bake it in a special oven for seven or eight hours (put glutinous rice, laurel leaves and tea leaves in the oven, and the glutinous rice will be burnt with low fire) until the goose is mixed with various spices, and the fragrance is overflowing. At this time, the goose skin is golden and bright. If the taste is slightly biased, you can brush a piece of Chili powder on the goose, which is full of spicy taste.