Spicy duck head
Ingredients:
Duck head 1000g, Pixian bean paste 20g, star anise 2, Amomum tsaoko, clove, fennel, fragrant leaves 3, pepper 20, pepper 20, soy sauce 15g, oyster sauce 10g, salt 2g and sugar 5g.
Practice:
1) Wash the duck head.
2) put the oil in the pot and heat it, and add dried pepper, pepper and pepper.
3) Add bean paste and stir-fry until fragrant.
4) Add ginger slices and stir-fry garlic slices to give a fragrance.
5) Old pot-stewed soup
6) Add the old marinated soup, star anise, Amomum tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt, sugar and boil the marinated soup for 20 minutes.
7) Pour the boiled brine into the casserole, add the duck head, bring to a boil with strong fire, and simmer with low fire 1 hour.
Spicy pot-stewed chicken feet
Ingredients:
Chicken feet 500g, edible oil, refined salt, spice package, soy sauce, soy sauce, rock sugar, ginger juice and white wine.
Practice:
1) Wash chicken feet for later use.
2) Prepare spices and ginger juice for later use. Spices can be prepared according to the existing materials of each family, because they are spicy and spicy, and pepper and pepper are essential.
3) Cut off the nails of chicken feet one by one for later use.
4) Chop the chicken feet in two for later use.
5) Add water to the pot, add a little white wine and bring to a boil.
6) Take out the chicken feet that have been watered for later use.
7) Put the oil in the wok and add the spices to stir fry.
8) In order to prevent the pepper from burning off, after the spices are fried, add the pepper and stir-fry the fragrance.
9) Add appropriate amount of water.
10) Add ginger juice, soy sauce, rock sugar to adjust the taste and color of brine.
1 1) chicken feet after being put into flying water.
12) Bring the soup to a boil over high fire, turn it down for 30 minutes, then turn off the fire and stew until it is eaten.
Brine pig's ear
Ingredients:
2 pig ears, old bittern 1 piece, stewed stew bag 1 bag, 30ml soy sauce, crystal sugar 15g, proper amount of salt, 20ml of cooking wine, and proper amount of onion and ginger.
Practice:
1) Prepare all the ingredients.
2) Scrape and wash the pig's ears, put cold water into the pot and blanch it too cold.
3) Put the old bittern into the pot and heat it with low fire to thaw.
4) Add a proper amount of water and put it into the pig's ear.
5) Add the stew bag.
6) Add onion and ginger.
7) Pour in yellow rice wine.
8) Add the soy sauce.
9) Add rock sugar.
10) skim the foam after the fire is boiled.
1 1) simmer for 40 minutes and then add salt to taste.
12) Turn off the fire and cover and stew for 20 minutes.
13) Take it out and shred it slightly.
Braised bean curd with fragrant sauce
Ingredients:
500g of bean curd skin, appropriate amount of marinade, cooking wine 1 tablespoon, appropriate amount of cooked sesame seeds, red oil 1/2 tablespoons, sugar 1/2 tablespoons.
Practice:
1) Wash the tofu skin and roll it along one side, leaving 5 cm without rolling.
2) Cut the rolled part into thin strips with a knife.
3) Shake off the shredded tofu.
4) Roll the shredded bean curd along the uncut part and fasten it with a toothpick.
5) Put the processed shredded tofu into the marinade pot.
6) Add a few red peppers. After the fire is boiled, turn off the fire and marinate for one night.
7) Remove the marinated shredded tofu.
8) Cut the shredded tofu into the desired length.
9) Put the shredded tofu into a clean small basin and put a tablespoon of cooking wine.
10) Add half a tablespoon of sugar and mix well.
1 1) If you like spicy food, you can add half a tablespoon of red oil.
12), sprinkle with cooked sesame seeds and mix well.
halogen eggs
Ingredients:
500g eggs, salt, fragrant leaves, star anise, cinnamon, sugar, ginger, white wine and soy sauce.
Practice:
1) Wash the eggs, put them into the boiling pot, and add enough water, preferably before they are eaten. Add fragrant leaves, star anise, cinnamon, refined salt and ginger.
2) Pour in a proper amount of soy sauce.
3) Pour in a tablespoon of sugar.
4) Put the pot on the stove and cook on low heat until the eggs are cooked.
5) Break the shell of the boiled egg.
6) Add white wine and marinate the eggs in the soup for two days.
Pot-stewed platter
Ingredients:
Hind leg meat 1 block, duck leg 2, pork liver 1 block, proper amount of oil, salt, cinnamon 3, star anise 6, fennel 5g, pepper 5g, green pepper 5g, nutmeg 5, kaempferia kaempferia 5, tsaoko 3, fragrant leaves 10, dried pepper/0. Brine 1000g, rock sugar 100g, some dried bean curd, some dried flowers, some kelp.
Practice:
1) Prepare materials. Cut the green onion and slice the ginger.
2) Wash pork and dried tofu. Kelp is soft.
3) Wash the pig liver and tear off the white membrane for later use.
4) Boil water in the pot, wash and blanch pork and duck legs to remove blood foam. Then wash and blanch the pig liver to remove blood foam.
5) remove the oil pan, add the crystal sugar, and wait until the crystal sugar melts.
6) When the color turns dark brown, turn off the fire immediately.
7) Pour broth or water into the pot.
8) Pour in the marinade (3 pieces of cinnamon, 6 fennel, 5 grams of pepper, 5 grams of green pepper, 5 grams of cardamom, 5 kaempferia kaempferia, 5 Amomum tsaoko, 3 fragrant leaves 10 dried pepper/4 cloves).
9) Add 5 slices of ginger and green onion 1 root.
10) pour brine1000g.
1 1) Add pork and duck legs, bring the fire to a boil, then turn to low heat and cook for 30 minutes.
12) Add pork liver, dried bean curd, smoked and dried flowers and continue to cook for 40 minutes.
13) and then put it into the sea with brine 15 minutes. Remove the onion and ginger from the remaining soup, skim off the oil foam, and it will become old brine. After cooling thoroughly, put it in a sealed box and freeze it.