Fragrant Cumin Crispy Bones
A delicacy made with pork crispy bones as the main ingredient, and seasoned with refined salt, tender meat powder, light soy sauce, white sugar, etc. It is spicy and fragrant, with a crispy texture.
Ingredients:
400 grams of crispy pork bones, 1 egg, 20 grams of Sichuan peppercorns, 15 grams of cumin seeds, 75 grams of dried chili knots, refined salt, meat tenderizer, light soy sauce, sugar, MSG, glutinous rice flour, and cornstarch in appropriate amounts, salad 2000 grams of oil (approximately 100 grams consumed)
Operation method:
1. Cut the crispy pork bones into slices about 0.5 cm thick, put them into a basin, add light soy sauce, refined salt, tender meat powder, white sugar, MSG, and beat in the egg liquid. , add cornstarch and glutinous rice flour, mix well and set aside.
2. Heat a clean pan, add salad oil and heat until it is 40% hot. Add pork crispy bones and fry until the surface becomes hard. Remove and drain the oil.
3. Leave a little base oil in the pot, add dried chili knots, peppercorns and cumin seeds and stir-fry until fragrant. Then pour in the fried pork crispy bones, stir-fry quickly and evenly, remove from the pot and serve on a plate.
Hand-shredded South Australia sea duck shreds
Ingredients:
One wild sea duck.
auxiliary materials:
galangal two pounds, licorice 20g, star anise 10g, cinnamon 10g, geranium leaf 10g, Xinhui tangerine peel 30g, dried chili 200g, lemongrass 450g.
seasoning:
15 pounds of water, 5 pounds of Maggi fresh soy sauce, 2 pounds of rock sugar, 42 pounds of brown sugar, 100 grams of MSG, and 100 grams of chicken powder. Production of
:
1. Wash the whole sea duck, add accessories and seasonings, seal it in sealed bag , slow cook at 75℃ for 3 hours, take it out and hang it to dry, then put it in air dryer 55℃ to air dry for 48 hours.
2. Take the dried sea duck, remove the bones and tear it into shreds by hand. Sprinkle in white sesame seeds before serving, add a little vinegar and mix well.
Steamed fish head with pickled vegetables
Recommendation reason: Fish head is generally recognized as delicious, but apart from stewed and braised, it is mostly cooked with chopped pepper or steamed. In order to cater to the taste of many northerners who don’t like spicy food, this dish was launched. "Steamed fish head with pickled vegetables" became a hit within a few days.
Features: Plum vegetables are crispy and rich in flavor, and the meat is fresh and delicious.
Ingredients: About 2500 grams of fat fish head.
Accessories: 350 grams of pickled vegetables, 50 grams of spicy Yunnan millet, and 20 grams of pickled fish.
Seasoning: 2 grams of salt, 5 grams of chicken powder, 4 grams of MSG, 10 grams of Lee Kum Kee steamed fish with soy sauce, 8 grams of Liuyang black bean sauce, 2 grams of Shaoxing rice wine, 3 grams of Zhanwang pork juice, a little pepper, 50 grams of lard, 2 grams of light soy sauce, 2 grams of Donggu Yipin fresh soy sauce, 2 grams each of onion and ginger, 3 grams of minced garlic, and 2 grams of chopped green onion.
Production: Cut the washed fish head in half, put it into a plate with a knife, sprinkle with 3 grams of chicken powder, 2 grams of MSG, salt, Lee Kum Kee steamed fish with soy sauce, Shaoxing rice wine, a little pepper, and marinate After 5 minutes, cover the fish head with the stir-fried plum vegetables and steam over high heat for 10 minutes until cooked, take out and sprinkle with chopped green onions and pour hot oil over it.
Preparation of plum vegetables:
1. Soak the plum vegetables in water for more than 12 hours (the water needs to be changed several times during this period) to remove the salty taste and cut into small pieces of about 0.5 cm. The fish pickled cabbage is also cut into the same small pieces, and the millet is chopped. Crushed and set aside.
2. Heat the pot and stir-fry the cut plum vegetables to dry them. Re-heat the pan and add lard, green onion, ginger, minced garlic, black bean paste , spicy millet, and fish pickled cabbage until fragrant. Add the pickled vegetables and continue to stir-fry until fragrant. Add 2 grams of MSG, Zhanwang pork juice, light soy sauce, and soy sauce. Guyipinxian and 2 grams of chicken powder, stir-fry well and then put it into a container and steam it for 30 minutes.
