1

Boatman crispy crucian carp

Ingredients: crucian carp, ribs, lotus root, cabbage

Seasoning: ginger, rock sugar, vinegar, raw material Smoking

Operation process:

(Rough processing process)

1. Remove the scales and internal organs of crucian carp.

2. Chop the ribs into pieces.

3. Peel the fresh lotus root.

4. Rinse the cabbage leaves in water and roll them into rolls by hand.

(Operation process)

1. Fill the crucian carp belly with meat filling.

2. Add 80% hot oil and fry until dry.

3. Put the fried crucian carp, cut lotus root segments, ribs, and cabbage rolls into the pressure cooker.

4. Add rock sugar, light soy sauce, vinegar and ginger to the pressure cooker and heat for 20 minutes.

Notes:

1. Do not fry the crucian carp too dry, just dry it slightly.

2. Don’t make the soup too heavy, otherwise the color and taste will be strong.

2

Pan-fried tender beef

Ingredients: Beef brain, cabbage, enoki mushroom, baby cabbage, purple onion, green and red bell pepper< /p>

Seasonings: fresh dew, Vida, black pepper juice, crushed black pepper, peanut oil, cumin, chili powder, salt, chicken powder, chicken juice

Preparation method:

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1. Cut the beef into thin slices and set aside.

2. Remove the roots from the cabbage, cut the baby cabbage into finger-thick strips, remove the roots from the enoki mushrooms, wash and drain, and cut the green onions into rings and set aside.

3. Arrange neatly on a plate, cut green and red peppers into small circles and set aside.

4. Prepare the magnetic cooker.

5. Mix fresh dew and flavored milk into sauce and set aside.

6. Put the peanut oil, cumin noodles, chili noodles and salt into a small dish separately.

7. Marinate the cut beef with chicken powder, chicken juice and salt, then place it neatly on a small plate.

8. Serve the prepared raw materials and seasonings together on the table. After serving, light the fire and operate on the spot.

Notes:

1. The beef should be marinated for 30 minutes in advance. The time should not be too long, otherwise the taste will not be good.

2. We must focus on training waiters to explain clearly to customers.

3

Small intestine jelly

Ingredients: pig intestine, pig skin, shredded ginger, chives, small cakes

Seasoning: flavor Delta, MSG, liquor

Operation process:

1. Wash the pig small intestine and rinse it with water. Remove the fat from the pig skin and set aside.

2. Put boiling water in the pot, add the washed small intestine and pig skin, add seasonings and cook until crispy. Put it into a bucket and let it cool to form.

3. Break the prepared intestine jelly into small pieces by hand and put it into a plate.

Notes:

1. The small intestine must be washed and the pig skin must be clean of grease. The ginger shreds should not be less than 20 grams.

2. The ratio of water to raw materials, the water just covers the raw materials.

4

High-pressure bone broth old tofu

Ingredients: old tofu, big bones, butter old chicken

Seasoning: chicken powder, Soybean oil, green onion, ginger, star anise, salt, chicken juice

Production process:

1. Chop the big bones and rinse the old chicken with water.

2. Break up the old tofu with your hands, cover it with water and put it in a pressure cooker.

3. Pour the big bones and old chicken into the water and put them into the pressure cooker.

4. Stir-fry soybean oil, star anise, green onion and ginger into a pot and add broth. Press it into the pressure pot for 20 minutes.

5. Prepare the ingredients and serve with coriander and chopped green onion.

5

Four Seasons Fish Head Noodles

The fried fish head is added to the sauce made with pea puree and simmered into a soup, and then chewy homemade noodles are added , it can be eaten in soups, noodles, and spring bamboo shoots, radish, ginseng and other seasonal supplements according to the season. It has good sales all year round.

Pre-made in batches

Cut 45 pounds of silver carp head into pieces, add appropriate amount of salt, chicken essence and cooking wine and mix thoroughly, add cornstarch and mix well, add 40% hot oil and fry until broken After raw, remove the oil and control it. Divide it into 30 portions and refrigerate it in a fresh-keeping refrigerator. Soak the ginseng thoroughly, steam it in a steamer for about half an hour and take it out for later use.

Add fish head soup made with mashed peas.

Homemade fish head soup (30 servings)

Heat the oil in the pot, add 200 grams of lard, 100 grams of chicken fat, and add onions, ginger, and garlic. Stir-fry 200 grams until fragrant, add 250 grams of Pixian bean paste, 150 grams of hot girl sauce, and 50 grams of oyster sauce, stir well, add 30 pounds of stock and bring to a boil, pour in pea puree (soak 1 kilogram of peas in water, and add In a pressure cooker, pour 4 kilograms of soup stock into it, turn on the steam and press for 30 minutes until the cake is soft, then put it into a food processor and puree it.) Bring 500 grams to a boil, reduce the heat and simmer until the soup is thick, add salt and MSG , 100 grams each of chicken essence, stir well, remove from heat and cool thoroughly.

Food delivery process

Put the fried fish head pieces into a casserole, put a piece of ginseng, pour 500 grams of homemade fish head soup, put it on the clay pot and bring it to a boil. Cover and cook over low heat for about 5 minutes, spread 200 grams of homemade dough, cover and heat the dough, sprinkle with chopped green onion and serve.

1. Cut the fish head into large pieces, add salt, chicken essence, and cooking wine, mix well, and add cornstarch to make a paste.

2. Place the fried fish head pieces into the bottom of the casserole and put the steamed ginseng on top.

3. Pour homemade fish head soup when serving and put it on the clay pot to boil.

4. Place the premade dough pieces and heat them before serving.

6

Dancing Green Beans

Origin of the idea

Use green beans and olives to make a clay pot. When it comes out of the pot, sprinkle the fish flowers on it, open the lid of the pot, and the fish flowers will dance gracefully, which is very interesting to eat.

Ingredients

500 grams of green beans (use tender green beans to make the product more green), 15 grams of olives, 15 grams of minced meat, and 3 grams of fish flakes.

Seasoning

15 grams of Maggi, 100 grams of stock, 3 grams of salt, 5 grams of MSG.

Preparation

1. Remove both ends of the green beans and wash them. Dip them in 40% hot oil and fry for 1 minute until small bubbles form on the surface. Remove and control the oil and set aside.

2. Add 30 grams of scallion oil to the pot, add minced meat and olives and stir-fry over low heat. Add green beans, pour in Maggi Fresh, stock, salt and MSG and cook over high heat for 2 minutes until the juice is reduced. , drizzle with oil, put into a hot pot, sprinkle with fish flakes, cover and serve.

Flavor type

Salty and fresh, with a strong aroma of olives.

Technical key

The clay pot must be heated until it is boiling hot, so that the fish flowers placed on it can dance.

7

Fish curd in thick soup

Ingredients: Spanish mackerel, mixed mushrooms, baby cabbage, wolfberry, eggs, flour

Production Method:

1. Remove the bones from the fresh miniba fish, add flour and eggs to make fish material.

2. Heat the oil in the pot until it is 60% hot, add the fish balls until golden and take them out. Remove the miscellaneous fungi and baby cabbage and set aside.

3. Add broth and cook!

Notes:

1. The fish must be fresh and be careful to remove the fish bones.

2. The general water ratio is about 0.5 catties of water for 1 catties of fish.

8

Braised roast goose with ginger

Preparation in batches:

1. Clean a goose of about 5 pounds and cut it into small pieces , rinse with water and blanch thoroughly in boiling water.

2. Soak the square bamboo shoots and cut them into sections, add broth, chicken juice, salt and MSG and simmer over low heat for 30 minutes.

3. Heat 300 grams of red oil in a pot, add 10 grams of star anise, 6 grams of cinnamon, and 5 grams of bay leaves and fry until fragrant. Add 150 grams of homemade claypot sauce and 100 grams of chili sauce and stir-fry until fragrant. Then add the goose meat and stir-fry over medium heat until it is translucent, add 8 pounds of stock, add 500 grams of square bamboo shoots and 400 grams of ginger slices. Bring to a boil over medium heat and add an appropriate amount of oyster sauce, first-grade fresh soy sauce, salt, MSG, and chicken powder. , sugar, cover the pot, turn down to low heat and simmer for 20 minutes, open the lid and add 400 grams of soaked yuba segments, continue to cover the pot and simmer over low heat until the juice naturally reduces, stop the fire and set aside.

Dishes process:

1. Take 500 grams of goose meat, bamboo shoots, yuba*** and an appropriate amount of original soup into the wok, add 50 grams of fresh ginger slices, red Boil 30 grams of spicy millet strips and 20 grams of garlic sprouts, stir well, put into a container and serve.

Features:

The goose meat is fresh and tender, and the ginger is rich in flavor.

Key points for making:

The stock should be added enough at one time to ensure that the juice is drained and the meat is just mature. Do not add soup in the middle, otherwise the flavor will not be strong.

Self-made clay pot sauce:

Clean the pot and put 1 bottle of sesame sauce, 150 grams of peanut butter, 1 bottle of southern milk, 2 bottles of hoisin sauce, 1 bottle of Zhuhou sauce, and sand tea sauce 1 bottle, 1 bottle of black bean paste, 800 grams of spice water (add water to basic spices such as star anise, cinnamon, bay leaves, etc., put it into a steamer over high heat to get the fragrance, remove the spices and leave only the water) and simmer over low heat until fragrant.

9

Xuewang Fat Sausage

Reasons for popular sales:

The Xuewang used in this dish is made in an iron pot and earthen stove , with daily sales of at least 60 copies. There are two secrets to the deliciousness of this dish: homemade spice water and homemade spicy oil. The Xuewang cooked in water with spices is very tasty. Spicy oil made with braised pork puree is poured into it before serving, making the finished dish extra fragrant.

Preliminary processing of Xuewang:

Put 6 pounds of pig blood, 18 pounds of water, and 250 grams of salt into a basin, stir well, let it sit and solidify, cut into small pieces, and put Add 300 grams of lard and 500 grams of spice water to the water that has been boiled until shrimp eyes bubble. Cook over low heat for 8 minutes. Turn off the heat and soak until the flavor is fully absorbed. Put the blood clots and water into a basin and set aside.

Preliminary processing of fat sausage:

1. Remove the fat from the inner wall of 3000 grams of fat sausage, add flour and balsamic vinegar and rub to remove the odor, boil in water until it changes color, remove and cut into sections.

2. Heat 250 grams of lard in the pot until it is 50% hot. Add 20 grams of ginger slices and 5 grams of Sichuan peppercorns and sauté until fragrant. Add the fat intestine segments and stir-fry over low heat until the water vapor is dry. Add the broth to cover and turn on high heat. Bring to a boil, turn to medium heat and simmer for 20 minutes until cooked. Add 30 grams of salt and 20 grams of white pepper. Place on a clay pot over low heat to keep warm.

Dishes preparation process:

1. Bring 200 grams of broth to a boil, add 200 grams of mung bean sprouts, add 5 grams of spice water and 3 grams of salt and simmer for 30 seconds. Pour the soup and ingredients into a bowl, then scoop in 350 grams of Xuewang and 100 grams of fat intestines.

2. Heat 80g of homemade spicy oil in the pot until it is 80% hot. Pour in the Xuewang from the pot. Sprinkle 10g of white sesame seeds, 8g of bright red millet spicy rings and 5g of chopped coriander. Serve immediately. .

Preparation of spice water:

1. Put 30 grams of cumin, 25 grams of cinnamon, 20 grams of angelica, 15 grams of white cardamom, and 10 grams of bay leaves into a wok to roast until fragrant, then beat into fine powder.

2. Pour 5000 grams of water into the pot, add 300 grams each of green pepper and celery, 200 grams of green onions, and 100 grams of ginger slices. Bring to a boil over high heat. Turn to low heat and continue to cook for 20 minutes. Turn off the heat and drain. Sprinkle in 100 grams of beaten spice powder and mix well.

Preparation of spicy oil:

Heat 15 jins of salad oil, 15 jins of rapeseed oil, and 10 jins of lard until it is 50% hot. Add 2000 each of green onion and ginger slices. 1500 grams of garlic cloves and fry until golden brown and fragrant, remove the residue, add 15 jins of glutinous rice cake chili in batches and fry until the water vapor is dry. When the fragrance escapes and the oil turns red, add 8 jins of Pixian bean paste and stir-fry until fragrant. Add 500g of canned braised pork puree and 300g of Yongchuan black bean paste and continue to cook for 5 minutes, then pour in 500g of fermented rice and mix well, then add chopped spices (250g of dried green peppercorns, 40g of tangerine peel, bay leaves, star anise, cinnamon, grass 30 grams each of fruit and 10 grams of cloves, mixed and crushed) simmer over low heat for 15 minutes, then turn off the heat and pour into a stainless steel bucket, cover and simmer for two days to become fragrant. The upper layer is the spicy oil.

10

Neptune Vermicelli Pot

Instructions:

1. Steam a pack of vermicelli until soft, cut into pieces, and boil a pot of water , put in the vermicelli and bring to a boil over medium heat until slightly soft, then take it out, then sauté the fish meal and shrimp roe until fragrant, then add water (clear soup is better), season with dark soy sauce, then put the vermicelli in and simmer until completely Soften, remove and drain the water, then slowly fry it over low heat until fragrant, set aside.

2. Thaw the Australian scallops and cut them into shreds together with the fresh squid, marinate them with salt, monosodium glutamate, sugar, corn starch, egg whites and raw oil, then fry until cooked and set aside.

3. Prepare a small bowl of boiling water (depending on the number of vermicelli. If you have 1 kilogram of vermicelli, prepare about 3 taels of boiling water. Clear soup is better), use light soy sauce, monosodium glutamate, sugar, and chicken powder. , sesame oil (also called sesame oil), and pepper are mixed, taste it, don't make it too salty, and set it aside for later use.

4. A little onion, cut into shreds; a little green onion, cut into small sections, white and green should be separated; 2 or 3 dried onions (also called red onions), peeled and sliced; coriander (also called coriander) Coriander), cut into long sections and set aside.

5. Put a little oil in the pot, sauté the dried onion slices first, then add the shredded onions and white scallions and stir-fry until fragrant, then reduce the heat to a simmer, add the vermicelli, and put the bowl of seasoned boiling water with your left hand Slowly pour in the vermicelli bit by bit, and stir-fry the vermicelli with your right hand until the vermicelli completely absorbs the bowl of flavor and no excess water will flow out, but it should not be fried too dry to keep the vermicelli looking moist. Finally, put down the fried scallops and fresh squid and stir-fry them together for a few times, then turn off the heat.

6. Heat the pot, then lower the heat, pour in a little hot shallot oil (obtained from fried shallots) to lubricate the bottom of the pot, and then sprinkle a little Huadiao wine on it, while the Huadiao When the wine has not completely evaporated, quickly pour in the fried vermicelli, the remaining coriander (cilantro) segments, and green onions, then mix slightly with chopsticks, and then cover it.

11

Crab Roe Tofu

Ingredients: hairy crab, lactone tofu

Seasonings: chives, salt, MSG, pepper< /p>

Production process:

1. Steam the hairy crabs, remove the crab roe and crab meat and set aside.

2. Cut the tofu into 1 cm square dices.

3. Add oil to the pot and stir-fry the crab roe. Add the soup stock and add the tofu and cook until the flavor is absorbed. Place on a plate and sprinkle with chopped chives.

Notes:

1. Choose crab roe with full crab roe.

2. Add a little salt to the tofu.