Laba Shuangdouchi Sauce Elbow Ingredients: Pig leg with skin. Condiments: bamboo sauce, garlic Chili sauce, soy sauce, Yangjiang lobster sauce, laba bean, salt, dried pepper and pepper. Production method: 1. Cut the pork leg with skin into strips of moderate size, add sauce, salt, dried pepper and pepper, spread evenly and marinate for four days, and connect them in series with ropes to dry; 2. Wash the flour paste with clear water, add ginger and onion, cook it, let it cool, cut it into large pieces and serve; 3. Yangjiang Douchi and Laba Bean are mixed and steamed on the sauce elbow.
Jiaozi with seafood bean curd is characterized by novel method and soft taste. Ingredients: 400g of tofu, 0/5g of fresh shrimp, fish and shellfish/kloc-,20g of cucumber slices and 3g of coriander leaves. Seasoning: salt 10g, chicken essence 3g, white pepper 3g, ginger 5g, onion 5g, onion ginger 20g, pepper 10g, edible oil 20g. Production: 1. Make tofu into a square area with a thickness of 6cm and 0. 1cm, and put it on the emery cloth for later use. 2. Mix fresh shrimp, mullet and shellfish into paste with a pulverizer, and add white pepper, salt, chicken essence and onion ginger juice to mix. 3. Add some oil to the pan, heat it to 50% heat, add Jiang Mo to saute, add minced seafood, stir-fry for 2 minutes, add tofu slices, gradually lift the tofu slices diagonally with gauze to make tofu jiaozi, steam it on a plate with an electric steamer for 3 minutes, then take out the plate, sprinkle with pepper and coriander leaves, and put cucumbers around.