Tiger skin fragrant meat ingredients: 65438+ 0 kg of hairy pork, 50 g of pickled sherry red stem. Seasoning: vegetable oil 1kg (actual dosage is about 100g), cooking wine 20g, sugar 150g, salt 50g, soy sauce 20g, onion 20g, ginger 20g and 2 aniseed. Production: (1) Roast the meat on the fire, soak it in warm water, scrape off the burnt skin and dirt, and dry it. Then cut a tiger pattern knife on the skin and wash it with water for later use. (2) Thin the ginger and cut the onion into 3 cm long sections. Remove the root tip of the pickled sherry red stem, cut it into 2 cm long sections, wash it with cold water, dry it slightly and fry it for later use. (3) Put some water in the pot, boil it, add soy sauce, cooking wine, aniseed, sugar, onion, ginger and salt, and then put the meat (with the skin facing up). After the soup is boiled, skim off the froth. When simmering to 3-4 degrees, turn the meat over and continue to simmer. When the meat is simmered to 8-9 degrees, take it out, put the skin down, put it in a bowl, pour the soup on the meat, add the spare sherry red stems, and steam it in the drawer 15-20 minutes. Then buckle the skin up on the plate, pour the soup into the frying spoon to thicken it, and then pour it on the meat. The basic characteristic of flour crucian carp is 1. Crucian carp (Carassius auratus) is a small fish with wide adaptability, which is widely distributed in water systems all over the country except the Qinghai-Tibet Plateau, and likes to inhabit shallow rivers and lakes with weeds. The growth rate is different in different regions. The crucian carp in the middle and lower reaches of the Yangtze River is generally around 250g, and the maximum can reach1250 g. Crucian carp is produced all year round, and the meat quality is the best in spring and summer. 2. The Dongting Lake area is rich in boiled crucian carp, which is plump, purse-shaped, tender, sweet and delicious, and is the top grade of fish. This dish is mainly boiled crucian carp, with steamed egg white, fresh and tender, which is a traditional dish in Hunan. Basic ingredients: 2 fresh crucian carp ... 750g pepper ... 0.5g egg white ... 5 onions ... 25g cooked lean ham. ......................................................................................................... ...................... obliquely cuts the head and tail of crucian carp, puts it into a plate together with the fish body, adds Shaoxing wine and minced onion and ginger, puts it into a cage for steaming for 10 minute, takes it out without moving the head and tail and the original soup, and takes out the fish with a knife. 2. After the egg white is broken, add fish, chicken soup and fish soup, add salt, monosodium glutamate and pepper, stir well, put half of it in a soup bowl, steam it in a cage until it is half cooked, take it out, pour the other half on it, put it in a cage and steam it to get the hibiscus crucian carp, and steam the head and tail at the same time. 3. Take out the hibiscus crucian carp and fish head and tail, put both ends of the hibiscus crucian carp at the head and tail respectively, make it into a fish shape, sprinkle with minced ham and chopped green onion, and pour with chicken oil. Note: Carassius auratus cannot be steamed for a long time, with 10 minute as the degree. Steamed for too long, the meat is soft and difficult to separate, losing the basic characteristics of Donganzi chicken. Donganzi chicken is a traditional dish in Hunan, which began in the Tang Dynasty. According to legend, there is a small restaurant opened by three elderly women in Dong 'an County, Hunan Province, and it came one night. Immediately slaughter and clean, cut into small pieces, add seasonings such as onion, ginger and pepper, stir-fry in hot oil, add salt, wine and vinegar, simmer with low fire, and pour sesame oil out of the pot. The chicken smells delicious and tastes fresh and tender. After eating, the guest officer was very satisfied. Later, it was publicized everywhere and the store became famous. Diners from all walks of life came to this store to eat chicken, so this dish gradually became famous and has been preserved in Dongshou County. Basic materials tender hen 1 ginger 25g dried red pepper 10g clear soup 10g yellow vinegar 50g wet starch 25g Shaoxing wine 25g monosodium glutamate 1g onion 25g cooked lard 100g sesame oil 2.5g preparation method 1. First, the hen is slaughtered, chicken feathers are removed, fine fluff is burned with dry straw, and cooked in chicken. 2. Put the washed chicken into the soup pot and cook for about 8 to 10 minutes. Take it out when it is ripe, and chop off the head, neck and claws for other purposes. 3. Remove all the thick and thin bones, separate the chicken breast from the chicken leg, and cut it into strips 5 cm long and 1 cm wide along the meat lines. 4. Peel the ginger, wash it, cut it into 4 cm long filaments with the thickness of 1.5 cm, shred the dried pepper and cut it into fine powder. Seeds of Zanthoxylum bungeanum are removed, chopped and finely chopped, and onions are cut into 3.3 cm sections. 5. Put the wok on a big fire, add cooked lard, stir-fry chicken strips, shredded ginger and dried Chili powder with 80% heat, then add vinegar, Shaoxing wine, refined salt, pepper powder and clear soup, and cook for 2 to 3 minutes with low heat. When the soup is almost dry, add onion and monosodium glutamate, and thicken with wet starch. Note: 1. Chickens born in Lu Hong, Dong 'an County have small drumsticks and big fat breasts. It is best to choose chicks whose growth period is less than 1 year. 2. Don't cook the chicken for too long. Legs can be inserted into chopsticks to draw out the water without bleeding. 3. Cut the chicken in half from the back, and then remove the bones. When deboning, the body bone is removed first, and then the leg bone is removed. The knife must stick to the bone and enter the knife, paying attention to keeping the chicken shape intact. 4. Thickening should be less and even, and raw materials can hold juice.

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