1. Ningxiang native goose
Main ingredients:
Ningxiang grass-fed Luo Binwang goose 1500 grams.
Ingredients:
30g old ginger, 30g garlic seeds, 20g garlic leaves, 20g red pepper, 15g millet pepper, 15g soaked wild pepper, 1 star anise , 1 bay leaf, 1 white button, and a little cinnamon.
Seasoning:
100 grams of rapeseed oil, 500 grams of homemade red rice wine, 50 grams of homemade goose sauce, 5 grams of salt, 10 grams of MSG, 10 grams of chicken essence, 10 grams of cornstarch Gram, 2 spoons of Zhejiang Nanru, a little cooking wine.
Preparation:
1. Slaughter the Luo Binwang goose, remove the feathers and internal organs, wash and chop into 2 cm wide and 4 cm long pieces, wash and drain.
2. Add salt, southern milk and corn starch and marinate for 15 minutes.
4. Heat up the pot, add vegetable oil and stir-fry, add cooking wine, star anise, cinnamon, white buckwheat and bay leaves and stir-fry until fragrant.
5. Add the stock, wait until it boils, remove the foam, season, simmer for 10 minutes, leaving a little soup, take it out of the pot and set aside.
6. Stir-fry the peppers and cover the goose.
7. Dice the ginger and garlic, cut the bell pepper into long strips with a diagonal knife, and cut the garlic leaves into sections.
8. After serving, pour in rice wine and simmer for 10 minutes, then add ingredients.
Features:
The meat is smooth and tender, the soup is rich and delicious, and the aroma is fragrant.
2. Stir-fried sausage with pepper in a jar
Ingredients:
250 ??grams of fresh sausage.
Ingredients:
50 grams of jar pepper and 20 grams of celery.
Seasoning:
10 grams of salt, 10 grams of MSG, 10 grams of light soy sauce.
Preparation:
1. Clean the fresh intestines, add boiling water to the pot, and remove excess grease after cooling.
2. Add ginger and green onions into the pressure cooker, press until cooked for 2 minutes, remove and shred.
3. Heat the lard, stir-fry the fat intestine until fragrant, add light soy sauce and water, simmer for a while and pour out.
4. Heat the oil in a clean pot, add a jar of chili peppers and stir-fry until fragrant, then add the sausage, season and mix well.
Features:
The pepper is spicy and the fat intestine is soft and glutinous.
3. Special hodgepodge
Ingredients:
200g meatballs, 150g egg rolls, 150g pork belly, 50g pork lungs, lotus root balls 100 grams, 30 grams of pork skin, 30 grams of pork belly, 25 grams of pork liver, and 50 grams of pork heart.
Ingredients:
5 grams of red dates, 5 grams of fungus, 10 grams of mushrooms, and 20 grams of crispy bamboo shoots.
Seasoning:
50g salt, 3g chicken juice, 50g pepper, 3g MSG, 500g stock, 30g lard, 10g chopped green onion, 1000g clear soup .
Preparation:
1. Add pig lungs, lotus root balls, pig skin, pork belly, pork liver, pig heart, red dates, fungus, mushrooms and crispy bamboo shoots to the broth and simmer until Delicious.
2. Take out all the ingredients, put them into a bowl, place the meatballs, egg rolls, and meatballs on the surface, then add the clear soup, then the lard, and simmer for 3 minutes.
3. Sprinkle with chopped green onions and serve.
Features:
Complete ingredients, bright colors, rich taste, original flavor, delicious.
4. Hometown Fried Tofu
Ingredients:
400 grams of white tofu, 50 grams of pork belly.
Ingredients:
20 grams of rural chopped pepper, 5 grams of shredded ginger, 5 grams of celery, and 50 grams of fish soup.
Seasoning:
5 grams of salt, 3 grams of MSG, 3 grams of chicken essence.
Preparation:
1. Heat the pot, then put the rapeseed oil in the pot until the oil is red.
2. Fry the tofu in oil until golden brown, crispy on the outside and tender on the inside.
3. Put the pork belly into the pot and stir-fry until fragrant, add shredded ginger, chopped chili pepper, salt, MSG, chicken essence and other seasonings for seasoning.
4. Pour the fish soup that has been cooked in advance into the pot and simmer for two minutes to absorb the flavor.
5. Add celery, plate and serve.
Features:
The tofu is golden in color and the pork belly is sour and spicy.
5. Home-style pork trotter bowl
Ingredients:
650 grams of fresh pig trotters, 50 grams of dried prunes.
Ingredients:
5 grams of garlic seeds, 5 grams of ginger, and 5 grams of bell pepper.
Seasoning:
8 grams of salt, 3 grams each of chicken essence and monosodium glutamate, 5 grams of soy sauce, 5 grams of light soy sauce, and 15 grams of lard.
Preparation:
1. Remove the hair from fresh pig's feet, wash them, chop them into pieces and set aside.
2. Stir-fry the pig feet in a pot, add seasonings, and then put it into a pressure cooker for 10 minutes.
3. Cut the soaked prunes into a knife and stir-fry until fragrant.
4. Add lard, add ginger and garlic and stir-fry until fragrant, then add pig trotters, stock, and prunes to reduce the juice.
5. Put it into the prepared container and garnish with chopped green onion.
Features:
Rich sauce flavor and endless aftertaste.
6. Shredded Chicken with Charming Flavor
Ingredients:
400 grams of black-footed chicken.
Ingredients:
10 grams of garlic, 5 grams of ginger slices, 100 grams of pepper, 50 grams of green onions, 20 grams of cinnamon, 20 grams of star anise, 20 grams of bay leaves, Sichuan peppercorns 5 grams.
Seasoning:
10g light soy sauce, 2g spicy sauce, 2g oyster sauce, 5g soy sauce
Preparation:
1 .Clean the black-footed chicken, add star anise, cinnamon bark, bay leaves, ginger, and Sichuan peppercorns to a pot and cook until cooked, then tear into pieces.
2. Add oil to the pot, add garlic seeds, ginger slices, and chicken and stir-fry.
3. Add the screw peppers, add seasonings and stir-fry until fragrant.