Seasoning: salad oil1000g (about 50g), 3g monosodium glutamate, 5g salt, 5g dried pepper powder and 5g sesame oil.
Method: 1. Put the blood of the preserved pig in a cage and steam for 20 minutes, take it out and let it cool, and cut it into 0.3 cm thick slices. Shred celery and red pepper for later use. 2. Heat the oil in the pot to 60% heat, remove the waxed pig blood for 2 minutes. 3. Leave the bottom oil in the pan and heat it to 60%, stir-fry dried pepper powder, add celery and red pepper, stir-fry slightly, add monosodium glutamate and salt to taste, stir-fry preserved pork blood slices for 1 minute until cooked, and pour sesame oil.
Features: local flavor, delicious wax.
Sauté ed goose intestines
Ingredients: 500g of fresh goose intestines, 250g of red pepper and 25g of green garlic.
Seasoning: 25g of vegetable oil, 25g of sesame oil, a little wet starch, 6g of salt, 2g of white wine10g, 2g of soy sauce, 5g of chicken essence, 50g of aged vinegar15g, 50g of fresh soup and 5g of ginger15g.
Method: 1, the goose intestines are stripped of oil film, washed and rubbed with salt and vinegar, cut open and cut into 1.5 cm long sections. Wash the bright red pepper, remove the pedicel and seeds, cut the ring, cut the ginger into nail-sized pieces, and cut the green garlic into small pieces. 2. Place the pan on a strong fire, put clear water to boil, blanch the goose intestines in the pan for 10 seconds until they are ripe, remove them and rinse them for later use. 3. Put the oil in a clean pot on a high fire until it is 60% hot, add ginger, red pepper and green garlic, stir-fry goose intestines 10 second, add salt, soy sauce, white wine and fresh soup, simmer for 30 seconds, add chicken essence, thicken it, pour sesame oil, and pour it into the plate.
Features: bright red color, light yellow goose intestines and strong taste.
Braised white eel with red sauce
Ingredients: eel 1 strip (weighing about 750g), pork elbow100g, chicken100g, vegetable core 12, 50g of cooked winter bamboo shoots and 50g of cooked ham.
Seasoning: salad oil1000g (about consumption100g), salt 8g, soy sauce10g, cooking wine 20g, monosodium glutamate 3g, sugar 2g, red oil15g, ginger, onion 20g, egg white.
Method: 1, the head, tail and viscera of white eel are removed, slightly scalded with warm water at 80℃ to remove mucus, washed and cut into 4 cm long tubes. Cut the cooked winter bamboo shoots and cooked ham into 3 cm strips, cut the vegetable core and cut the elbow meat into pieces. 2. Put the eel into a 60% hot oil pan, fry it until golden brown, remove it, use a knife to remove the bones and leave the meat, and fill it with winter bamboo shoots and ham. 3. Take a casserole, put a bamboo grate at the bottom, put elbow meat, spread eel, add chicken, ginger, onion, cooking wine, sugar and soy sauce, and add broth and simmer for 1 hour until eel is soft and rotten. 4. Add base oil to the pan and heat it to 60%. Add the vegetable core, add salt and monosodium glutamate, stir-fry for 15 seconds, put it around the dish, put the eel, pork elbow and chicken nuggets on the dish, concentrate the original juice in the pan, pour red oil on the eel, and sprinkle with chopped green onion.
Features: bright red color, soft and crisp flavor.
Braised lake lotus root with preserved ribs: 250g of preserved ribs and 500g of lake lotus root.
Seasoning: lard 1 0g, salt 2g, monosodium glutamate 2g, pepper 2g each, chopped green onion10g, edible alkali10g, ginger 7g, onion knot10g.
Method: 1. Chop the ribs into 3cm square pieces. Wash the lotus root, cut into hob pieces, soak it in water (put edible alkali in the water) and take it out. 2. Put the preserved pork ribs and lake lotus root in a casserole, add 700g of water, put them in the casserole together with ginger, onion and lard, stew for 30 minutes on medium heat until the lotus root is rotten, remove the ginger and onion, add salt, monosodium glutamate and pepper, pour in the oil and sprinkle with chopped green onion.
Features: the ribs are crisp and rotten, the lake lotus root is fresh and fragrant, and the taste is moderate.
Raw materials of the goose: 500 grams of fresh goose meat and 200 grams of spiced rice flour.
Seasoning: lard 1 00g, cooking wine 7g, salt 5g, monosodium glutamate1g, ginger and onion10g, clear soup100g.
Method: 1, wash the goose and cut it into pieces 4 cm long and 2 cm wide. Beat half of the onion and ginger, cut the other half of the ginger into rice and mince the onion. 2. Put the lard in the pot until it is 70% hot, add the goose pieces, add the salt, cook the cooking wine, stir-fry until the skin is yellow, take it out of the pot, put it in a bowl, put the chopped onion and ginger on it, and steam it in a cage 15 minutes. 3. Put oil in the pan and burn it to 60% heat. Put the steamed goose, then add ginger rice, chopped green onion, monosodium glutamate and clear soup. Stir-fry and sprinkle spiced rice noodles. Stir-fry over medium heat until the soup in the pan is dried. Serve.
Features: Goose meat is crisp and rotten, fresh and delicious.
Steamed eel slices with lotus leaf powder
Ingredients: 500g fresh eel meat, 200g spiced rice flour, and 0/2 fresh lotus leaves/kloc-.
Seasoning: salad oil100g, soy sauce and salt 5g, monosodium glutamate 2g, onion ginger wine juice10g, red oil 7g, sugar 3g and sesame oil 3g.
Method: 1, wash the eel meat and cut it into 5 cm long sections. 2. Marinate eel segments with salt, monosodium glutamate, sugar, onion ginger wine juice, soy sauce and red oil 1 hour for later use. 3. Stick the rice noodles with spiced rice evenly, put them in a cage and steam 15 minutes until cooked, take them out, mix sesame oil and wrap them in lotus leaves, then steam them in a cage for 5 minutes until they are soft and cooked.
Characteristics: the meat is soft and waxy, fat but not greasy.
Fish roll with pearl and pepper
Ingredients: 300 grams of clean black fish (commonly known as "talented fish" and "mullet"), quail eggs 150 grams, egg white 1 piece.
Seasoning: 2g of salt, 2g of monosodium glutamate, 8g of cooking wine, soaked pepper (salty, spicy and sour)10g, 3g of raw flour, 2g of sesame oil and 50g of stock.
Method: 1, black fish cut into pieces with a thickness of 0.2 cm. Beat quail eggs into a greased spoon, steam them over medium heat, and keep warm over low heat for later use. 2. Black fish fillets are flavored and sized with cooking wine, salt, monosodium glutamate, egg white and raw flour, and then added with pickled peppers to make fish rolls. 3. Heat the oil in the pan to 40% heat, put the fish in a small fire and lubricate it for 30 seconds until it is just cooked, put it in a plate, and steam the quail eggs around. 4, another pot, put the broth, add pepper, salt, monosodium glutamate to boil, thicken, pour sesame oil, and pour it on the pickled fish roll.
Features: spicy and tender, with elegant color.
Steamed Laba Bean with Preserved Fish and Preserved Meat Raw materials: 250g of preserved meat, 250g of preserved fish, 50g of preserved duck150g, 50g of oil pepper, 50g of preserved bean150g, and 5g of steamed lobster sauce15g.
Seasoning: salad oil 750g, dried pepper powder10g, chicken essence 6g, cooking wine10g and chopped green onion 2g.
Method: 1, bacon and duck are washed, steamed in a cage for 50 minutes, and cut into pieces with a thickness of 0.2 cm. 2. Scale the preserved fish, cut it into 2.5 cm square pieces, soak it in warm water for 30 minutes, and drain. 3. Heat the oil in the pot to 70% heat, fry the preserved fish until the skin is crisp, pour it into a colander to drain the oil, and put it in a steaming bowl with the meat and duck. Leave the oil in the pot and heat it to 50%. Stir-fry the laba beans until golden brown. Stir-fry the dried pepper powder with strong fire. Pour it into a steaming bowl and sprinkle with chicken essence and cooking wine. Steam for 40 minutes in a cage with strong fire. Take it out and pour it into a plate. 4. Put the base oil in the pan and heat it to 60%. Add the oil pepper and black lobster sauce and stir-fry for 1 min. Pour it on the plate and sprinkle with chopped green onion.
Features: three kinds of bacon are steamed together, and bacon oil penetrates into fish, ducks and beans, which is spicy and delicious.
Stir-fried black goat raw materials: 350g of lamb, 50g of bright red pepper and 80g of coriander.
Seasoning: 75g of tea oil, 20g of sesame oil, 0/5g of cooking wine/kloc-,0/5g of Agapo hot sauce/kloc-,5g of refined salt, 3g of chicken essence, 3g of dried starch and 2g of soy sauce.
Method: 1, wash and drain coriander and put it on the bottom of the plate. 2. Wash the bright red pepper and cut the circle. Scrape and wash the lamb, cut the skin into 6 cm long and 0.3 cm wide shreds, add salt, cooking wine and soy sauce to marinate for 0/0 minute, and add dry starch to scratch. 3. Put oil on the wok and burn it to 70% heat. Stir-fry the spicy sauce. Stir-fry the mutton and chicken essence quickly (about 40 seconds). Stir-fry the sesame oil evenly and cover the parsley.
Features: mutton is smooth and tender, slightly spicy and delicious.
Xiangxi Tujia fish raw materials: live mandarin fish 1 strip (about 750g), garlic cloves 8g, shredded bamboo shoots 50g, pickled red pepper10g, shredded fat bacon 20g, shredded pickles15g and chopped green onion 3g.
Seasoning: 5g of soy sauce, 20g of Chili sauce, 0g of cooking wine10g, 5g of chicken essence, 3g of sugar, 5g of red oil, 5g of salt and aged vinegar, and 20g of salad oil.
Method: 1, cut the mandarin fish by laparotomy, scrape the scales, wash the blood in the belly of the fish, and put a tic-tac-toe knife on both sides. 2. Heat the oil in the pot to 40% heat, fry the fish with low fire until both sides are golden and hard, cook the cooking wine, add garlic cloves, shredded bamboo shoots, pickled red peppers, shredded bacon and shredded pickles, add soy sauce, chicken essence, white sugar, red oil and aged vinegar, add hot water to soak the fish, cover it after boiling with high fire, and simmer with low fire 15 minute.
Features: Strong local flavor.
Tin foil iron plate fresh mandarin fish raw materials: live mandarin fish 1 strip (about 750g), coriander 25g, tin foil paper 1 piece about 20cm square.
Seasoning: salad oil 250g, sesame oil and soy sauce each15g, spicy girl sauce 30g, chicken essence 5g, sugar 5g, tomato sauce15g, dried pepper powder 4g, onion and ginger each10g, cooking wine15g, etc.
Method: 1, the scales, gills and internal organs of mandarin fish are removed, and the spine is removed from the back. Two pieces of meat are connected with the tail. Add salt, monosodium glutamate, sugar, dried pepper powder, chopped onion, ginger, cooking wine and soy sauce to pickle for about/kloc-0.5 minutes, and wash the parsley for later use. 2. Put the marinated fish in 60% hot oil and fry slowly until both sides are hard. Add spicy girl sauce, tomato sauce, cooking wine and chicken essence and cook for 5 minutes to taste. Pour it on tin foil, pour sesame oil and add coriander. 3. Wrap the tin foil into a square, put it down on the iron plate and heat it with low fire until the tin foil bulges and serves.
Features: the fish is tender and the dishes are interesting.
Braised pork with oily lobster sauce
Raw materials: 750g pork with skin.
Seasoning: Liuyang black lobster sauce 75g, sweet wine juice 50g, soy sauce 3g, tea oil 600g (about 75g), chicken essence 7g, salt 3g and chopped green onion 5g.
Method: 1, sear the pork belly with an open flame and wash it in hot water. 2. Cook the meat in boiling water with high fire for 5 minutes, remove it, dry it, and immediately apply sweet wine juice and soy sauce for pickling 10 minute. 3. Put the oil in the pot and burn it to 60% heat. Turn to low heat and oil the pork belly skin down for 3 minutes. When the skin is fried to bordeaux, take it out, and then soak the meat in 80 degrees hot water (which can be kept at this temperature with low heat) until it wrinkles. 4. Cut the meat into large pieces with a thickness of 0.3 cm and a width of 6 cm. Arrange the meat skin in a bowl with the skin facing downwards. Sprinkle the lobster sauce, chicken essence and salt evenly on the meat, steam it in a cage for 10 minute, take out the meat plate, thicken the raw juice, and sprinkle chopped green onion on the meat.
Features: the entrance is fat but not greasy, and the fermented soybean is rich in flavor, soft and rotten and delicious.
Introduce several xinjiang cuisine:
Shicheng Grass Chicken 58 yuan/Cost 35 yuan
Ingredients: one and a half chickens over one year old (gross weight: 2.5kg), one noodle cake and 50g green pepper.
Seasoning: garlic cloves 10, onion segments 40g, dried peppers 30g, prickly ash 20g, star anise10g, pepper 5g, sugar 5g, white wine10g, ginger slices 30g, salt15g and chopped green onion 5g.
Method: 1, Zanthoxylum bungeanum and Illicium verum add a little oil and stir-fry until fragrant. 2. Slaughter and wash the chicken, chop it into small pieces, and soak it in boiling water. 3. Heat the oil in the pan, stir-fry the dried pepper, fried pepper and star anise for half a minute, pour in the chicken pieces and stir-fry, add ginger slices, chopped green onion, salt, pepper, white sugar and white wine, stir-fry over high heat, then let it stand aside and marinate for more than 40-60 minutes, then pour the chicken and the stir-fry materials into the pressure cooker, and add clear water for over-pressure 12 minutes. 4. Put the fried crispy noodles on the plate for later use. When serving, put the chicken pieces, onion segments, chopped garlic cloves and green peppers in the pot, stir-fry them over medium heat, and put them on the noodles.
Diners eat more than half of it, and the oil at the bottom is tender. They eat it with the chicken and taste excellent.
Flavor: spicy and delicious.
The key to making: When cooking, because the chicken itself contains a lot of oil, there is no need to add base oil, and it can be directly fried with auxiliary materials.
Interview with chef Jin Yuncun's comments: The chicken tastes quite good, and the skin is crisp and the meat is rotten. It is also very good to cook ducks, sheep and rabbits with skin in this way.
There are also sheep's hoofs, geese, seafood and so on in our large-scale series.
Da pan Hu la mutton ti
Oyster sauce is added to the spicy mutton hoof when it is made, and it is more particular when it is pressed. It tastes more full than other stores.
Practice: Select 0/5 lamb hoofs/kloc-within one year, unhairing and cleaning, add 20g of salt, 0g of pepper10g, 0g of tsaoko15g, and 0g of cinnamon15g, add clean water, press in an autoclave for 25-30min, and take out and drain for later use. Heat 50 grams of oil in a pan, stir-fry Jiang Mo and minced garlic, add 50 grams of tomato sauce, 25 grams of soybean sauce, 25 grams of dried chili, 20 grams of pepper and mutton hoof, stir-fry until fragrant, add sugar10g, soy sauce10g, oyster sauce10g, stir-fry evenly over medium heat, and add 2000.
Jin Yuncun suggested that adding white radish150g and white wine for a little longer, boiling all the blood foam for about 3 or 4 minutes, and then adding red dates during pressing can better remove the fishy smell of sheep's feet.
You see a lot of seafood, but twenty or thirty shrimps, twenty quail eggs, sea cucumber, fungus and fish skin are all fried together, and the dish is about 2 kilograms, which is absolutely rare and shocking! It's not just a hodgepodge, it's made of garlic flavor, and diners love it. Almost anyone who comes to the store to eat seafood must order it!
Large plate of assorted seafood 68 yuan/portion cost 42 yuan
Raw materials: 30 prawns, 50g bamboo shoots and 300 sea cucumbers.
G, 700g beef omasum, 50g water-borne fungus, 20 quail eggs, 50g crab sticks, and 0/50g frozen fish skin/kloc-.
Seasoning: 30g of dried red pepper, 70g of spicy girl sauce, 0g of pepper10g, 5g of oyster sauce, soy sauce and monosodium glutamate, 20 smashed garlic cloves and 70g of salad oil.
Method: 1, and the fish skin is thawed and washed. 2, shrimps and crabs and other seafood drowning, hairy belly into boiling water alone, immediately removed for use. Soak auricularia auricula and bamboo shoots in water for later use. Put all the raw materials for retting into the basin. 3. Heat the oil in the pan, add spicy girl sauce and dried red pepper to make red oil, add pepper, oyster sauce and soy sauce, pour the whole basin into the pan together, stir fry over high fire for one minute, add fish skin and smashed garlic cloves when leaving the pan, and stir fry with monosodium glutamate.
Flavor: Garlic has a strong fragrance.