sauce sheep tendon
Main ingredients: mutton (lean) 5000 grams.
Seasoning: 1500g soy sauce, 50g five-spice powder, 5g pepper, 5g star anise, 50g garlic, 50g ginger, 50g green onion.
production: Method edit Report
1. Peel the garlic;
2. Wash the ginger and green onion, cut the green onion into sections, and slice the ginger for later use;
3. Wash the meat, sit in a pot of water, add meat and soy sauce, put five-spice , pepper and large ingredients into a cloth bag and put it in a pot, add garlic cloves, ginger slices, and green onion segments, and add 3500 grams of water;
4. After cooking, take out the meat, put it in a porcelain plate, scatter it flat, spread sesame oil on the surface of the meat, change the knife when eating, and put it on the plate.
Jade Swallow Black Truffle Soaked Mulberry sprouts (1 position)
Raw materials:
1 white pigeon egg, 100 grams of mulberry sprouts, 1 gourd, 5 grams of black truffle slices, appropriate amount of wolfberry, appropriate amount of salt, sugar, and thick chicken soup.
Made:
1. Steam the white pigeon eggs and remove shells;
2. Pick the mulberry buds, put them in water with oil and salt, remove them and dry them, and set a plate for later use;
3. Peel the gourd, steam them and press them into a paste, add concentrated chicken soup and cook them into soup, add salt and sugar to season, pour them into a plate, and decorate the blanched wolfberry, black truffle slices, and white pigeon eggs.
Litchi Fish Roll
This dish is a hot dish. It is wrapped in bacon and fish skin rolls and eaten with dipped rice.
Ingredients:
carp 1 pieces (about 1500 grams), 60 grams of bacon slices, ginger and green onion juice, salt, cooking wine, pepper, MSG, water starch, and salad oil, and some Thai spicy chicken sauce flavor plate.
Made:
1. Slaughter the carp and treat it, remove the fish meat and remove the fish skin. Cut the fish into 6 cm long strips, marinate it with ginger and green onion juice, salt, cooking wine, pepper powder, MSG, water starch to make it taste, and marinate the fish skin with ginger and green onion juice, salt, cooking wine, pepper powder, and MSG to make it taste, and spread it into a cage and steam it.
2. Take bacon slices flat on vegetable dumplings , put fish strips and wrap them into a roll, and seal the mouth with water starch to get fish roll green.
3. Add salad oil to a clean pot and cook until 50% hot. Add the fish rolls and soak until golden and crispy. Take it out and drain the oil, then wrap it with steamed fish skin to form, and then serve it with Thai spicy chicken sauce flavored sauce plate to dip.
