Summary: Casserole Sauce Duck

Preparation: Use a spray gun to burn off the fine hairs on the surface of 20 wild ducks, remove the internal organs and chop them into small pieces, add an appropriate amount of salt, oyster sauce, soy sauce, cooking wine, and green onions. ginger, stir well. Fry them in 40% hot oil until white bubbles appear on the surface. Take out and drain the oil, leaving the bottom oil in the pot, stir-fry the green onion and ginger, add the duck cubes, stir well, cook 60g of Hongxing Erguotou, stir-fry the wine over high heat. Add 1000 grams of homemade game sauce, a little star anise and bay leaves, stir-fry until fragrant, pour 3 bottles of beer, add broth, simmer over high heat, put the duck pieces with soup into several pressure cookers, remove the SAIC and press for 8 minutes. After cooling, pick out the duck pieces, put them into 20 portions in bowls, seal with plastic wrap and place in the refrigerator. Filter the duck soup to remove the residue. When leaving the vegetables, put salad oil in the pot and add garlic seeds.

Game sauce: 2400g Yongfeng chili sauce, 1800g Xiangpo chili sauce, 200g sesame paste, 200g peanut butter, 20g Shisanxiang, 50g cumin powder. Mix well, seal with plastic wrap and store in the refrigerator.

Radish casserole with mutton soup

Ingredients: white radish, mutton slices, wolfberry, ginger, chives, coriander, salt, wine, soup.

1. Wash and shred the white radish; cut the green onion into sections, cut the ginger into three slices, wash the radish casserole with mutton soup and wolfberry step 1

2. Boxed mutton slices and spare radish Step 2 of making mutton soup in casserole

3. Add enough water to the casserole, add mutton slices, ginger slices, and green onion segments and bring to a boil. Add shredded radish, boil and shake off the floating powder, add broth, and simmer Turnip Casserole and Mutton Soup 20-30 minutes. Step 3

4. Add wolfberry and simmer for 10 minutes, then add salt and coriander powder to taste.

Warm Curry Beef Brisket Pot

Ingredients: 500g brisket, 2 carrots, 2 potatoes, half onion, 3 Japanese curry paste, 150ml coconut milk (must be Rich and creamy coconut milk, not a coconut milk drink), two bay leaves, one star anise, a little Sichuan peppercorns, and a piece of ginger.

1. Peel the potatoes and cut them into slices (if you don’t want to cook them temporarily, please soak them in cold water to avoid turning black), wash the carrots and cut them into hob pieces, slice the onions, and cut the beef brisket into large pieces. piece.

2. Blanch the sirloin and wash it.

3. Put it into a pressure cooker, add boiling water, bay leaves, star anise, peppercorns, and crushed ginger, SAIC and press for 20 minutes (if you like soft beef, you can extend the time appropriately)

4. Pour a small amount of oil into the frying pan. When it's 80% hot, add the potatoes, carrots and onions. Stir-fry until the surface shrinks and is slightly charred, take it out and set aside.

5. Put the beef brisket and fried vegetables in the stew pot, add the freshly cooked beef brisket broth, and soak the ingredients. Once boiling, add three slices of curry paste.

6. Simmer over medium-low heat for 20 minutes, then pour in the coconut milk and mix well and turn off the heat. During this time you can taste it and decide whether to add salt and sugar to taste according to each individual.

Fish head hot pot

Ingredients: fish head, Sichuan peppercorns, chili peppers, 3 tablespoons of bean paste, tofu, green onions, and ginger.

1. Put plenty of oil in the pot. Fry the fish head until half-cooked and take it out slightly brown.

2. Add 3 tablespoons of bean paste to the remaining hot oil and stir-fry until red oil appears. Sauté the onions, ginger and garlic to bring out the aroma.

3. Take out the bean paste residue. Boil the old tofu for a few times.

4. Pour the soupy old tofu into the fish head pot. boiled. Cook for a while. Just do it. After catching the fish head, you can prepare various hot pot ingredients.

Heart-warming tomato and bacon miso pot

Ingredients: bacon, tomatoes, miso, noodles or vermicelli, mushrooms, bean sprouts, asparagus, spinach, enoki mushrooms.

1 .Cut tomatoes, cut asparagus, cut mushrooms, soak, clean and arrange other vegetables, 1

2. Boil water in a pot, put tomatoes and bacon in and hang the soup.

3. Skim off the foam and add to the mushroom and asparagus noodles. I use this tofu silk noodles, other vermicelli noodles or noodles or konjac noodles. And put it into the pot according to the general cooking method and watch the time.

4. Add bean sprouts, enoki mushrooms and other easy-to-cook vegetables, add a few spoons of miso for seasoning, or add a little buckwheat noodles with soy sauce and miso.

5. When everything is cooked, turn off the heat

Ingredients: half a catty of semi-finished sausage, one catty of tofu, appropriate amounts of salt and five-spice powder, appropriate amount of cooking wine, appropriate amount of light soy sauce , a little dark soy sauce, a spoonful of Pixian watercress, a lot of garlic cloves, 4 slices of ginger, optional chopped green onion, optional bay leaves and other seasonings.

1. Wash the semi-finished large intestine and cut it into small pieces, drain the oil in a wok under water and stir-fry over low heat until the surface turns golden. While frying the large intestines, cut the tofu into cubes and put them into the casserole. It can also be placed directly in the large intestine pot.

2. According to the oil condition in the large intestine, add a little base oil to the pot, stir-fry with bean paste until the oil is red and shiny, add garlic cloves and ginger slices, stir-fry until the garlic skin is slightly wrinkled, and pour into the large intestine. stir fry.

3. Stir-fry the large intestine evenly and add cooking wine, or white wine, soy sauce, and dark soy sauce. It’s so fragrant!

4. Depending on the size of your casserole, add an appropriate amount of boiling water (even if the pot is hot enough, cold water will do). Don't use too much.

5. Add a little salt and five-spice powder, cook it in a casserole together with the wrapped tofu, and add bay leaves and aniseed. Add some essence and continue to cook until the tofu becomes fat and the soup becomes narrow, about 20 minutes.

New stew pot

Ingredients: 300g beef slices (or mutton slices), 1 or 2 shiitake mushrooms, 100g enoki mushrooms, 100g bean paste, half a carrot, 1 iron yam , a little green vegetables, black pepper, ginger slices, green onions, salt, sugar, soy sauce, cooking wine.

1. Thaw the beef or mutton slices in advance, and cut the mushrooms with a knife.

2. Wash the enoki mushrooms and cut them into two sections, slice the yam, cut the carrots into flower shapes, wash and cut the vegetables into sections, put the prepared materials and seasonings into the pot, and sprinkle the seasonings in the middle.

3. Add water, don’t eat beef. Don't be too full, as it will overflow when cooking. Simmer on low heat for 20 minutes and you're ready to eat ~ the soup is delicious.

Grilled Fish Head in Casserole

Ingredients: 1 fish head (about 750 grams), 35 grams of fresh ginger, 80 grams of garlic, 50 grams of dried onions, 60 grams of green onions, 2 nine-story pagodas indivual.

Seasoning: 25g XO sauce, 15g Huadiao wine, 20g salt, 50g flour, 10g MSG, 2g pepper, 200g salad oil, 50g olive oil.

Preparation: Remove the gill scales from the fish head, chop it into strips about 6 cm long, add 25 grams of dried onions, 20 grams of fresh ginger, salt, monosodium glutamate, and pepper to marinate. Beat the seasoned fish into flour, fry it in a pot until golden brown, heat it in a casserole, pour in olive oil, add 15g fresh ginger, garlic seeds, 25g dried scallions and green onions, stir-fry, and then fry Place the fish pieces neatly on the fried base, add the remaining original seasoning to the fish pieces, cover the lid, and simmer over low heat for 3 minutes.