Style iron pot hand-grilled bone
Features: The ribs are fragrant and fresh, the meat is tender, the onions are rich in flavor, and the taste is salty and spicy.
Ingredients: 1000 grams of pork ribs, 1 large piece of tofu skin, 100 grams of shredded onions, 50 grams of parsley segments, and 10 grams of carrot slices.
Seasonings: 5 grams each of jujube and salt, 30 grams of Axiangpo spicy sauce, 5 grams of Sanwu Brand Special Umami King, 8 grams of MSG, 15 grams of bright oil, 2000 grams of Guli Xiangjiang Soup, and 1000 grams of salad oil.
production:
1. Cut the pork ribs into 7 cm long and 3 cm wide sections, soak them in water for 24 hours, take them out and put them into the bone-infused sauce soup and cook them over low heat for 25 minutes.
2. Put salad oil in the pot. When it is 60% hot, dip the pork ribs in the sauce over low heat and fry for 3 minutes. Take them out.
3. Add 100 grams of water to jujube and bring to a boil over high heat. When 60 grams of soup remains, filter and keep the soup; mix with 80 grams of Guli Xiangjiang Soup to make a fresh soup.
4. Put the iron pot on the fire and cook it until the bottom turns white, add 40 grams of salad oil, add shredded onions, parsley segments and carrot slices and stir-fry over low heat until fragrant, then add the fried pork ribs.
5. Put 30 grams of salad oil in the pot. When it is 50% hot, add Axiangpo spicy sauce and stir-fry over low heat for 1 minute. Add fresh soup, salt, monosodium glutamate and special umami king, mix well and bring to a boil over high heat. Drizzle with oil. Take out of the pan, pour it over the pork chops, cover with tofu skin and serve.
Notes:
Preparation of Guli Xiangjiang Soup: Raw materials: spice bag ( cloves 430 grams, cinnamon , star anise, and pepper 20 grams each, 10 grams each of sage, grass fruit , licorice , kaempferia , 15 grams of fragrant leaves, nutmeg , cardamom , long pepper , angelica , costus , angelica 8 grams each, amomum , white cardamom , galangal, Codonopsis pilosula , vanilla 5 grams each), 10 kilograms of stock, 180-150 grams of coarse salt, 50 grams of MSG, 50 grams of the best flavor sauce (see the introduction in the Gaba pot for details), 10 grams of sunset yellow pigment. Production of
: Put all the ingredients except sunset yellow into the pot and bring to a boil over high heat. When the heat is reduced to low and simmer for 20 minutes, take out the spice packet. Continue to simmer for 2 hours, add the sunset yellow and mix thoroughly.
Crispy pepper and lobster eggplant box
Features: crispy and slightly spicy on the outside, fresh and delicious filling.
Ingredients: 150g lobster meat, 150g pork belly puree, 50g leeks, 500g long eggplant, 50g yellow red pepper.
Seasoning: 5g pepper, 2g salt, 2g MSG, 2g chicken powder, 10g cooking wine, a little sesame oil. Production of
: Cut the eggplant into small pieces, cut the lobster meat into small pieces, chop the leeks, stir in the pork belly puree, add salt, MSG, cooking wine, chicken powder, and sesame oil to taste, stuff it into the eggplant, beat the cornstarch, and hang the crispy skin. Paste , fry in 50% hot oil, take out and stir-fry briefly with yellow and red peppers.
Batch pre-production: Fill the eggplant boxes with stuffing right after work in the morning, and then fry or stir-fry after ordering.
Aftertaste Pleurotus eryngii
Ingredients & Ingredients:
Pleurotus eryngii, Pansy , Mint leaves , Sesame , chicken powder, garlic chili sauce, Donggu soy sauce, sweet chili sauce, sugar, MSG, salt , red oil.
Method:
1. Cut the king oyster mushrooms into 0.5 cm thick slices, add oil and salt to blanch them, and then absorb the water.
2. Heat the oil in a pan until the oil temperature reaches 60%. Add the king oyster mushroom slices and fry until golden brown. Remove and control the oil.
3. Add all the above seasonings, mix well and serve on a plate. Add appropriate garnishes.
