Method 1 of the set of Four Treasures,

Materials

Main ingredients: one each of duck, chicken, pigeon and quail.

Ingredients: 2.5 grams each of dried squid, diced sea cucumber, uncooked ham, diced mushrooms, diced squid, green beans, cooked glutinous rice, 10 grams each of green onion and ginger.

Condiments: 15g salt water, 15g cooking wine, 1g soy sauce, 1000g clear soup.

Method

1. After slaughtering ducks, chickens, pigeons and quails, remove the feathers and cut them into bags of chicken shapes. Chop off the claw bones, shoulder tips and 2/3 of the chickens. Clean the tip of your mouth, inside and out. Add 2.5 grams of salt water and 5 grams of cooking wine to the ingredients, and mix into a filling.

2. Spread a clean white cloth on the pier, put the stuffing into the belly of the quail, put it in a soup pot to soak the blood foam, put the quail into the belly of the pigeon, and then put the pigeon into the belly of the chicken. Inside. Each time, the blood foam should be soaked in a boiling soup pot. Finally, the chicken is put into the belly of the duck, and the opening of the duck is tied with chicken intestines and bamboo shoots.

3. Soak the duck in a soup pot, take it out, wash it with warm water, put it in a basin, add onions and ginger, add clear soup, and steam until tender. Remove the cage, pick out the onions and ginger, pour the juice into the pot, and put the duck into the pot. Put the pot on the fire, add appropriate amount of soup and seasonings, bring the soup to a boil, skim off the oil foam, and put it into the pot. Serve.

Method 2,

Ingredients

Main ingredients: 150g flower mushrooms, 300g rapeseed hearts, 150g mushrooms (fresh mushrooms), 150g straw mushrooms , 150 grams of spring bamboo shoots,

Accessories: 20 grams of broad bean starch,

Seasoning: 4 grams of salt, 10 grams of rice wine, 7 grams of oyster sauce, 15 grams of soy sauce, 30 grams of chicken fat, white 10 grams of sugar, 25 grams of condensed milk (sweetened, canned), 3 grams of MSG, 15 grams of sesame oil, 50 grams of peanut oil

Method

1. Cut off the roots of the water-flowered mushrooms, Wash and squeeze out the water;

2. Put the mushrooms into a basin, add 150 ml of chicken soup and 20 grams of chicken fat, steam over high heat for 1 hour and take out;

3. Cut the tender tips of fresh bamboo shoots into 1 cm square strips along the length;

4. Add 100 ml of chicken broth to the tender tips of bamboo shoots, simmer over low heat for about 12 hours, and set aside for later use;

5. Wash and drain the rapeseed heart, and cut the root into a pointed shape;

6. Put the wok on the fire, add peanut oil, heat until 60% hot, add the rapeseed heart and fry with oil, see When the cabbage turns green, pour out the oil;

7. Add 100 ml of chicken stock, salt, MSG, and cabbage into the pot, cook for a while to let it taste, use a slotted spoon to take it out, and shake off the soup. ;

8. Take a large round plate with a diameter of 32 cm, and place the cabbage hearts inward to form a circle around the edge of the plate;

9. Put the pot on the heat and put in the steamed vegetables. Make the original mushroom and steamed mushroom soup, add 10 grams of soy sauce, 7 grams of sugar, and MSG, and cook;

10. After cooking, thicken with 10 grams of starch (5 grams of starch, add water), and pour in Add sesame oil and turn it out to make it shiny;

11. Put the mushroom umbrella side up and put it into 1/4 corner of the rapeseed plate;

12. Clean the pot and put it on the fire Heat 20 grams of cooked peanut oil, add straw mushrooms, add 5 grams of soy sauce, rice wine, white sugar, and 50 ml of chicken stock, and cook;

13. After the flavor is infused, add oyster sauce and 10 grams of water starch (5 grams of starch, add water) thicken the gravy, pour 10 grams of cooked peanut oil, remove from the pot, and place in the corner opposite the mushrooms;

14. Put the pot on heat, pour 30 ml of chicken stock and bring to a boil, add Mushrooms, refined salt, monosodium glutamate, and cook;

15. After cooking, use a slotted spoon to take out the mushrooms and put them into the other empty corner of the plate;

16. Add the condensed milk 25 grams, add 20 ml of chicken stock, bring to a boil, add 5 grams of water starch to form a thin gravy, and pour it on the mushrooms;

17. Put the pot on high heat, add cooked fresh bamboo shoot tips, and 50 ml of chicken stock. Add refined salt and MSG to taste, thicken with 5 grams of water starch, pour in 10 grams of chicken fat, and put it neatly into the last corner of the plate;

18. Then bring 150 ml of chicken soup to a boil, add water starch Thicken 5 grams of gravy, add chicken oil and spread evenly, pour on the cabbage around the plate and serve.