Native method:

When I was a child, I used to sit around my grandmother's stove and watch her put the chopped chicken pieces into a firewood-burning pot for stir-frying. The fragrant smell always made me unforgettable, so I cooked this dish with my grandmother's native method, which reminded many diners of their childhood memories.

raw materials:

751g of farm chicken, chicken offal (71g of chicken gizzard, 71g of chicken liver and 71g of chicken intestines) and 2 chicken loins.

seasoning:

material a (3 grams of star anise, pepper and fragrant leaves, 5 grams of nutmeg and 15 grams of cinnamon), 5 grams of dried red pepper festival, chives and Haitian soy sauce, 15 grams of onion, ginger and garlic, 4 grams of fresh soy sauce and pepper from Donggu Yipin, 8 grams of cooking wine, 6 grams of sesame oil and refined salt.

1. Slaughter the native chicken, chop it into pieces, soak it in clear water for 5 minutes, and drain it after removing blood.

2. Clean the pan, heat it, pour rapeseed oil on it, add onion, ginger slices, garlic, chili festival and material A, saute until fragrant, then add chicken nuggets, chicken offal and chicken loin, stir-fry for 5 minutes, pour soy sauce and soy sauce, add salt and stir-fry until the skin of chicken nuggets is tight, cook cooking wine, add hot water and bring to a boil, and turn to low heat.

main ingredients: Zhanjiang tender chicken (about 711g)

auxiliary materials: 51g of wild pepper, 11g of star anise, 5g of cinnamon and pickled pepper, 5g of ginger and onion

seasoning: 211g of refined salt and 5g of monosodium glutamate

1. Slaughter Zhanjiang chicken, eviscerate it and cut it into 3cm long.

2. Pour clean water into the pot, add pickled pepper, star anise, onion, ginger, cinnamon, wild pepper, salt and monosodium glutamate to make brine, pour it into the jar after boiling, cover the jar, and soak the chicken in the jar for 2-3 hours while it is hot.

Features:

The cooked dish is sour and spicy, appetizing, yellow and tender.

raw materials: 1 catfish, 1 tender eggplant, a little onion, shredded ginger, sliced garlic and parsley.

seasoning: cooking wine, pepper water, refined salt, monosodium glutamate, chicken soup and cooked lard.

1. Cut catfish into sections, peel eggplant and tear it into long strips by hand.

2. Put a little cooked lard in the spoon, stir-fry the eggplant and pour it out.

3. Put a little base oil in the spoon, add onion and shredded ginger into the wok, add catfish and eggplant after adding soup, then add cooking wine, pepper water and refined salt, boil over high fire to remove floating foam, simmer over low fire, add garlic slices and monosodium glutamate when the eggplant is cooked, put it in a soup bowl, and then add coriander.

Features:

As the saying goes, "Braised eggplant with catfish will kill the old man". Clean up the catfish from Songhua River, put them in boiling water for a little scalding, take them out and soak them in cold water, then take them out and scrape off the surface mucus with chopsticks. The big catfish can be cut into 6-7 cm pieces, and the small catfish can be whole. Wash and peel the eggplant, tear it into strips and put it into the pot. The biggest feature of eggplant is that it absorbs flavor and is soft and easy to eat in the mouth, but it has fully absorbed the taste and nutrition of catfish.

main ingredient:

beef tenderloin (preferably, Cucumber strips are ok) 311g

Accessories:

151g green pepper, 151g red pepper, 2 cloves of garlic (about 11g)

Seasoning:

2 tablespoons of soy sauce (11ml), 1 teaspoon of starch (about 5g), 1/2 teaspoon of baking soda (about 3g) and oyster sauce. Oil

1. Remove the fascia of beef, and cut the beef into small slices as thin as possible. If it is difficult to cut, you can put the beef in the freezer until it is hard, which is convenient for slicing. Then mix with 1 teaspoon starch, 1 teaspoon (15ml) soy sauce, 1 teaspoon baking soda and 1 teaspoon oil and marinate for 15 minutes;

2. Cut the green and red pepper into small circles, peel the garlic and cut it into powder;

3. Heat the pan, add more oil (about 51g) than the stir-fried ones, add the beef slices and stir-fry to change color, then take out and drain the oil;

4. Leave 2 tablespoons of oil in the pot, add minced garlic and stir-fry until fragrant, and add green and red pepper rings to stir-fry until fragrant;

5. Stir the beef together, add soy sauce, oyster sauce, chicken essence and appropriate amount of salt and stir well.

raw materials: 1 cereal ducks (weighing about 1,511g).

seasoning:

material a (5 grams of ginger slices, 5 grams of cinnamon, 3 grams of pepper), material b (11 grams of salt, 15 grams of local soy sauce, 5 grams of sugar, 8 grams of dried pepper shells, 2 grams of spice powder), 11 grams of local green pepper, 2 kilograms of clear soup, 2 small bundles of shredded onion, 5 grams of osmanthus leaves and 61 grams of rapeseed oil.

1. Slaughter and clean the duck, cut it into 2 cm square pieces, blanch it in a cold water pot, take it out after the water is boiled, rinse it in flowing water and drain it; Cut the local green pepper into small pieces.

2. Heat the rapeseed oil in the pan, stir-fry the A and green pepper pieces, then add the duck pieces to dry with low fire, add the B material to taste, add the clear soup to boil, simmer for 3 hours, then turn to high fire to collect the juice until the color becomes bright, and the juice is basically dry. Turn off the fire, pour it into the heated iron pan, and sprinkle with shredded onion and osmanthus leaves for decoration.

spice powder:

grind the star anise, pepper, cinnamon, fragrant leaves and fennel into powder.

Tips for making Changde cabbage:

1. Use local rapeseed oil to enhance the flavor of the cabbage.

2. Muddy stew is inseparable from Pixian bean paste.

Pot dishes in Changde generally cook meat with heavy taste, and Pixian bean paste, such as fat sausage, beef and mutton, is often used in seasoning, which can not only cover up the fishy smell of the ingredients, but also highlight the characteristics of rich juice, fragrant meat and thick taste, warm the stomach and serve.

3. Boil with medium fire first and then simmer with low heat.

the beauty of Changde bozi cuisine is that it can be eaten while cooking. After eating the main ingredients, fresh vegetables and noodles can be added into it according to the preferences of the guests. The collocation is rich, and the fire control of the small stove is also exquisite. First, it is stewed with a big fire, and then it is boiled with a small fire. Its taste is thick and fresh, so that the soup is gradually reduced and only some oil juice is left. At this time, the dry and fragrant flavor is highlighted.

4. Use dried Chili shells to spice up meat dishes.

The spicy taste in making pot dishes is not only reflected in Pixian watercress, but also the baked dried capsicum can be sun-dried by local farmers. The specific method is: stir-fry the sun-dried or air-dried local capsicum in a hot pan, without adding oil during the stir-frying. After the capsicum is stir-fried to black and gives off a pungent smell, it can be ground into pieces, and the prepared dried capsicum can be stored for a long time.

1. put 1 kg of salad oil into the pot, and when it is heated to 51%, add 251 g of onion and 251 g of garlic respectively, fry the garlic with medium fire until the garlic turns golden, take out the garlic and onion, then add spices (25 g of star anise, 5 g of cinnamon, 5 g of fragrant leaves, 11 g of cardamom, 21 g of dried yellow pepper), and fry the spices with low fire.

2. Take 511g of salad oil fried in step 1, and when it is 41% to 51% hot, add 251g of Lee Kum Kee ribs sauce, Lee Kum Kee Seafood Sauce and Lee Kum Kee soybean sauce, 51g of Wang Zhihe Red Fermented Bean Curd, and stir-fry the spice powder in medium heat until the sauce and oil are mixed evenly, then add 111g of chicken essence and 51g of monosodium glutamate to taste, and then the sauce is obtained.

1, take 15kg pork chops, clean them, cut them into ribs (each piece weighs about 35g), pour them into a pot, soak them in cold water for 2h, take out the water, put them into a cold water pot, add 51g onion slices, ginger slices and yellow rice wine, boil them with strong fire, remove the ribs after skimming the floating foam, and rinse them off. Fry in the oil pan until the outside is burnt and the inside is tender.

2. Cut the potatoes into strips and fry them in the oil pan until golden brown.

Take an oversized pressure cooker, put 2 bamboo mats in it, put all the ribs in it, pour in a proper amount of sauce, pour in clear water, cover it, heat it to the upper atmosphere with high fire, change it to medium fire for 5 minutes, and simmer for 5 minutes after turning off the fire.

when a guest orders, take 8 ribs, potato chips and 251g of soup for pressing ribs, put them in a pot, heat them over high fire until the soup is very thick, turn off the heat and serve.

material:

main ingredient: leg of lamb with skin

auxiliary materials: onion, ginger, star anise and green garlic

seasoning: yellow wine, soy sauce, sugar

1. Chopped leg of lamb with skin, washed and blanched;

2. Stir-fry the onion and ginger slices for a few times, put the leg of lamb in the pot, add yellow wine, star anise and boiling water, skim the floating foam after boiling over high fire, and then turn to a medium-low fire for about 3 hours until it is crisp and rotten;

3. Add the soy sauce, soy sauce and sugar, and continue to simmer for about 31 minutes. Turn the fire slightly until the soup is thick.

4, you can add some green garlic when eating.

1. After thawing, rinse 1 Sanhuang chickens, evenly sprinkle a layer of salted chicken powder on their skins, continuously knead for 11 minutes to make them fully "eat" into their skins, and then hang them in a ventilated place to dry for 2 hours.

2. Clean 211g raw pig's trotters and change them into four pieces for later use.

3. Add 251g of clean water into the casserole, add 21g of oyster sauce, 8g of salt, 7g of Lee Kum Kee sand tea sauce (mushroom type), 5g of crystal sugar, 3g of angelica sinensis, 2g of peanut butter and 2g of sesame sauce, stir well, then put in pig's trotters, put in dried Sanhuang chicken and cover the lid tightly.

4. Place the casserole in a salt pan (put 2,511g salt), bring it to a boil with high fire, and simmer for 65 minutes. Pick up the casserole and gently shake it every 11 minutes to prevent it from sticking to the bottom of the pan.

menu-taking process: after the guest places an order, turn on the low heat for 3-5 minutes before taking the menu.

Key points: 1. After smearing the salted chicken powder, hang the chicken to dry for 2 hours, and control the moisture in the meat, so as to absorb enough sauce when cooking.

2. When mixing the sauce, add a proper amount of water, not too much, otherwise too much soup will drown the Sanhuang chicken, which will not be easy to thicken and the color of the chicken will turn black.

3. Put the pig's trotters into it, and its gum can add flavor to the chicken, at the same time, it can also prevent the bottom from being burnt.

raw material: 511g native eel in Minjiang area.

seasoning: 611g of secret ingredient, 11g of salt, 1411g of pepper juice, 11g of sugar, 25g of rapeseed oil and lard, 21g of dried green pepper, 31g of dried pepper and 31g of fresh green pepper oil.

recipe of secret ingredient: 21g of pickled vegetables, 21g of pickled radishes, 11g of pickled ginger, 51g of garlic, 51g of rapeseed oil and 51g of lard, 251g of broth and 211g of Pixian watercress.

preparation method of pepper juice: 51 grams of ginger, 251 grams of pepper, 151 grams of chives and 1111 grams of water, broken to remove residues.

Production method:

(1) Kill the eel, remove the bones and viscera, and change it into 1.5 cm long segments.

(2) Clean the pot, stir-fry the secret ingredients, add a proper amount of broth to boil, add pepper juice, salt and sugar, and then add the eel. Cooked and poured into the basin.

(3) Take another pot, add rapeseed oil, lard, dried green pepper, dried pepper and fresh green pepper oil, stir-fry until fragrant, and pour it on the fish.

main ingredient: an original linwu duck.

ingredients: 11g of ginger, 11g of pepper, 5g of garlic and 75ml of tea oil.

Seasoning:

Lee Kum Kee soy sauce with thin salt 21ml, Lee Kum Kee soy sauce with straw mushroom 8ml, Lee Kum Kee oyster sauce 8g, chicken essence 5g, spice 2g, white wine 15ml and pepper 2g.

1. Put the original Linwu duck in a steamer for three minutes, take it out and put it in a pot to collect juice.

2. Add some Lee Kum Kee thin salt to add flavor, and Lee Kum Kee straw mushroom to color and pour out.

3. Stir-fry the ginger, add some fresh millet pepper and garlic, adjust the taste, pour the duck into the pot, stir-fry together for a few times, add some tea oil and onion and break out of the pot.

Tip:

Flaming Linwu duck is to use raw pumpkin as the base. The duck blood should not be thick. Heat it for three minutes, pour Erguotou white wine along the side of the pot and light it.

(11 servings)

1. Blanch 4111 grams of bean curd fried with rapeseed to remove some oil, remove the drain, and dry it with a dry towel.

2. Heat a little base oil in a clean pot, add 311 grams of fat slices, stir-fry over medium heat until oil comes out, add 5111 grams of stock, add 41 grams of salt and 41 grams of chicken powder to boil, add oil tofu, simmer for 15 minutes on low heat, and turn off the fire for soaking.

put 511g of stock soup into the pot, add 411g of oily tofu, sprinkle evenly with 15g of celery, 11g of red pepper, 6g of ginger slices and 6g of chopped green onion, and boil over medium heat.

Features:

Fried tofu with rapeseed oil is golden in color and fragrant. If there is no vegetable oil, you can use tea oil instead. It is best to simmer the oil tofu in advance, and then soak it in the soup, which is in a soup-filling state, which is deeper and smoother than the simmered one.

1. Put the earth duck eggs in a cold water pot, cook them for 1.5 minutes with low fire, then take them out, cool them, peel off their shells, and cut them into thick slices one by one.

2. When the oil in the clean pan is heated to 41%, pat the sliced duck eggs with a layer of raw flour and put them into the oil pan, fry them until they are golden yellow, and then pour them out to drain the oil.

3. Leave the bottom oil in the pan. Add ginger rice, garlic, garlic bolt, pepper ring, wild pepper festival, salt, monosodium glutamate and chicken essence and stir-fry until fragrant. Then, put the sliced duck eggs in the pan, add steamed fish black bean oil and Laoganma black bean sauce, and stir well to get out of the pan.

ingredients: 211g beef and 211g beef tendon.

ingredients: 31g of red pepper, 31g of fragrant garlic and 21g of garlic seeds.

seasoning:

5g of bean paste, 11g of chafing dish base, 5g of spicy girl and 5g of sea yellow juice.