Gold medal duck rabbit
Flavor: zixiang spicy flavor.
Ingredients: 500 grams of fresh shiny rabbit, 1 pot of homemade spicy brine with chopped peppers, pepper noodles, cumin powder, chopped green onion and vegetable oil.
Preparation method:
1. Wash the rabbit, put it in a pot of boiling water and blanch it, and drain it. Then put it in a homemade spicy braised pot, braised for about 40 minutes, turn off the heat and soak for about 40 minutes until it is soft and cooked. After picking it up and drying the moisture, cut it into pieces.
2. Put a fire in the pan, pour in an appropriate amount of vegetable oil and cook until it is 50% hot, add the braised rabbit pieces, fry until the skin is crispy and fragrant, quickly pick it up and control the oil.
3. Leave the bottom oil in the pot, pour in the knife edge and stir-fry the chili peppers, add rabbit meat and stir-fry, sprinkle in pepper flour, cumin powder, and chopped green onion, and when out of the pot, use clean fine iron wire to tie it up piece by piece, hang it on special tableware, and serve.
Stir-fried tiger tail
"Stir-fried tiger tail" is a traditional famous dish in Jiangnan. The whole eel is blanched in boiling water, and the tenderest spine meat is added with soy sauce and stir-fried. When putting it on the plate, put lettuce leaves on the bottom, and the eel back meat is placed above, making the appearance more full.
batch pre-made:
1. Add an appropriate amount of green onion, ginger (pasong), salt 25 grams, rice vinegar 50 grams, Huadiao wine 450 grams, boil it, add 100 eels (each weighs about 25 grams), stir gently to remove the black film on the skin, and burn until the fish mouth is completely open, quickly remove the ice water and cool it.
2. Place the eel in a tray, cross off the triangular bones, remove the internal organs, cut the spine and abdomen, and place them separately.
vegetable flow:
1. Put 200 grams of eel back in boiling water with Huadiao wine, take it out and place it neatly on a plate with lettuce leaves (blanch in water in advance and put it in the bottom flavor).
2, 50 grams of clear soup, 50 grams of soy sauce, 25 grams of Zhenjiang vinegar, 5 grams of salt, 2.5 grams of black pepper powder, and boil it into soy sauce, pour it on the back of the eel, sprinkle 10 grams of garlic, pour it into 80% hot peanut oil to stir up the garlic aroma, garlic leaves, and drizzle a little sesame oil to get away with the dish.
production key:
1. According to experience, generally, 100 grams of rice vinegar and 50 grams of salt should be added to boil 10 kilograms of live eel. Adding salt is to prevent fish from cracking, while adding rice vinegar is to loosen and brighten the meat and to remove fishy smell.
2. Generally, choose eels weighing between 20-30 grams. Cook until they are just opened and quickly remove them and cool them down, making the meat more tender.
3. The hot eels must not be refrigerated in the refrigerator, otherwise the meat will be made of firewood.
Rice cake kimchi bullfrog
Main ingredients: bullfrog 400g.
auxiliary ingredients: Korean rice cake 100 grams, Xinra noodles 1 bag, 20 grams of garlic, 10 grams of green onion segments, 11 grams of shredded ginger, 20 grams of shredded onion, 4100 grams of spicy cabbage 100 grams.
Seasoning: 25 grams of Carrefour tomato sauce, 5 grams of sugar, 10 grams of ice sour plum sauce, 10 grams of white vinegar, 10 grams of cooking wine, 45 grams of spicy fresh luster, 5 grams of chicken sauce, 4.5 grams of chicken essence, 435 grams of sweet and sour sauce.
Cooking steps:
1. Leave the bottom oil in the pot and add oil, and put the small ingredients in the pot and stir-fry;
2. Add seasonings and stir-fry for half a minute, add 800 grams of two soups, boil and turn to low heat;
3. Add Korean rice cakes and bullfrogs, cook for 2-3 minutes until the mixed shells are flavored, and put them on a plate.
