Longfengdacheng lane
Basic materials: zaocys dhumnades 1, old hen 1, 25g shredded ham and 3g medlar. Ingredients: a little salt, wet shredded mushrooms 25g, shredded lemon leaves 9g, chrysanthemum 9g, ginger 15g.
1. Wash the snake slaughter, peel it, blanch it with boiling water, drain the water, cut it into small pieces about 6 cm, and put it in a casserole.
2. Add appropriate amount of water, simmer for about 40 minutes, remove and drain, shred and leave soup.
3. Wash the hen, remove the tail, claws and internal organs, fly the blood with boiling water, put it in a casserole, and add a proper amount of water.
4. After the chicken is half rotten, fish it up and shred it, and put it into the casserole together with the shredded snake, snake soup and chicken juice. Add Lycium barbarum, shredded ginger, shredded wet mushrooms and shredded ham, spread them on both sides and add salt.
5, simmer until cooked.
6. Eat with shredded lemon and chrysanthemum.
Stewed south snake meat with dipsacus root
Dipsacus root10g, cooking wine10g, raw astragalus root 30g, south snake (python) meat 500g, ginger 9g and pepper 0. 1 g. Salt, onion, lard, monosodium glutamate.
manufacturing method
1. Cut off the head and tail of the snake, peel off the skin and internal organs, wash, and cut into pieces with a length of 3 cm and a width of 1.5 cm. Slice ginger and cut onion.
2. Wash Radix Dipsaci and Radix Astragali with cold water to remove floating ash impurities, slice them, put them in a casserole, soak them in clear water, and fry them into thick juice.
3. Stir-fry 30 grams of lard in a pot until the oil is 70% cooked, add snake meat, cook with cooking wine and salt, then pour the snake meat into a casserole, add ginger slices and onion segments, stew with low fire for 1 hour, remove onion ginger and dregs, add pepper and monosodium glutamate, and cook for a while.