Ingredients: 500g of bullwhip, 30g of chicken gizzard and 30g of duck gizzard. Seasoning: 3 grams of bean paste, 3 grams of cinnamon, 2 grams of star anise, 3 grams of dried Chili, 3 grams of salt, 2 grams of monosodium glutamate, 50 grams of salad oil, 5 grams of soy sauce, 3 grams of ginger, 3 grams of garlic cloves and 200 grams of broth.

Practice of dry pot chrysanthemum bullwhip;

1. Wash the bullwhip, boil it in clear water 15 minutes, take it out, remove the urinary tendons, and cut the chrysanthemum knife. Chicken gizzard and duck gizzard cut chrysanthemum knife.

2. Put the base oil in the wok, stir-fry cinnamon, star anise, dried whole pepper, garlic cloves and bean paste, add the chopped flowers of bullwhip, chicken gizzards and duck gizzards, simmer in the broth for 8 minutes until it tastes delicious, season with soy sauce, add salt and monosodium glutamate, and put it into the dry pot after taking out.

Exercise 2

material

Ingredients: 500g of bullwhip, 30g of chicken gizzard and 30g of duck gizzard. Seasoning: 3 grams of bean paste, 3 grams of cinnamon, 2 grams of star anise, 3 grams of dried Chili, 3 grams of salt, 2 grams of monosodium glutamate, 50 grams of salad oil, 5 grams of soy sauce, 3 grams of ginger, 3 grams of garlic cloves and 200 grams of broth.

working methods

1. Wash the bullwhip, boil it in clear water 15 minutes, take it out, remove the urinary tendons, and cut the chrysanthemum knife. Chicken gizzard and duck gizzard cut chrysanthemum knife.

2. Put the base oil in the wok, stir-fry cinnamon, star anise, dried whole pepper, garlic cloves and bean paste, add the chopped flowers of bullwhip, chicken gizzards and duck gizzards, simmer in the broth for 8 minutes until it tastes delicious, season with soy sauce, add salt and monosodium glutamate, and put it into the dry pot after taking out.

skill

trait

The entrance is crispy and mellow.

Production key

The bullwhip should be simmered with low fire to avoid burning the pot.