Green pepper grouper
Raw material:
1 grouper (about 750 grams), green two wattle chili peppers, ginger slices, green onion knots, fresh green peppercorns, pepper, salt, chicken essence, monosodium glutamate, oyster sauce, Donggu soy sauce, sesame oil, Sichuan pepper oil, edible oil
Production:
1. Slaughter and cure the grouper, cut off the head and tail, change the fish body into strips about 3 cm wide, add ginger slices, green onion knots, chicken essence, monosodium glutamate, pepper and mix well to taste.
2. Put the green two vitex chili peppers into the oil pan and oil, remove and rinse and break them, add salt, chicken essence, monosodium glutamate, oyster sauce, Donggu soy sauce, sesame oil, and Sichuan pepper oil, mix thoroughly, and put on a plate.
3. Put the delicious fish into the steamer and steam it for 5 minutes until cooked, take it out and put it on the green pepper sauce on the plate, then scoop an appropriate amount of green pepper sauce on the fish pieces, sprinkle with fresh green peppercorns, and garnish slightly.
Steamed crab with pumpkin in soy sauce
Ingredients: 600 grams of crab (2 pieces).
Excipients: 10 pieces of triangle pumpkin, 300 grams of Hong Kong-style egg noodles, 40 grams of ginger slices, 100 grams of Huadiao wine (15 years), 300 grams of soup, 100 grams of three threads of oil
Seasoning: 15 grams of spicy fresh sauce, 10 grams of chicken broth mix, 30 grams of steamed fresh soy sauce, 5 grams of miso sauce, 5 grams of refined salt
Production:
1. Steamed the pumpkin with broth and Knorr chicken powder, slaughtered the crab and steamed with ginger slices and broth;
2. Stack the pan, roll the boiled whole egg noodles and put them on the pumpkin ring;
3. Cook lightly in the soup with the seasoning, pour it on the main and auxiliary ingredients, and stir the oil with three threads.
Eight years of sturgeon roe drunk fat liver
Raw material:
Eight-year-old sturgeon roe, high-quality fatty liver, white wine, salt, black pepper, vanilla (e.g. rosemary, thyme), lemon juice
Production:
1. Take out the fatty liver, gently absorb the excess oil on the surface with a paper towel, rinse the sturgeon roe with water, drain the water and set aside.
2. Sprinkle salt and black pepper evenly on the fatty liver and gently massage it to make it flavorful. Then, drizzle with an appropriate amount of white wine and marinate for 10 minutes.
3. Preheat the oven to 180°C.
4. Put the marinated fatty liver into the oven and bake for about 10 minutes, until the surface is slightly browned and the inside remains tender.
5. Add a small amount of olive oil to the pan, heat it, put the sturgeon roe into the pan, fry slowly over low heat, and fry until golden brown on both sides.
6. Sprinkle the fried sturgeon roe with an appropriate amount of salt and black pepper, and squeeze the lemon juice to add a fresh taste. Slice the grilled fatty liver and arrange it on a plate alternately with the fried sturgeon roe and sprinkle with fresh herbs for garnish.
Soft-shelled turtle in hot and sour golden soup
This dish burns the soft-shelled turtle into a sour and spicy flavor, with the crust, the taste is rich, sour and spicy appetizing.
Raw material:
700 grams of net soft-shelled turtle, 50 grams of garlic, 300 grams of lettuce skin, 50 grams of green pepper knots, 50 grams of chopped wild pepper, 50 grams of yellow bell pepper sauce, 100 grams of minced ginger and garlic, 200 grams of gourd juice, 1000 ml of thick soup, 5 grams of salt, 3 grams of chicken essence, 2 grams of monosodium glutamate, 5 grams of pepper, 5 grams of chicken juice, 50 ml of white vinegar, 80 grams of chicken fat, appropriate amount of salad oil
Production:
1. Change the net soft-shelled turtle and the skin into pieces respectively and set aside.
2. Add chicken fat to the pot and heat it, add minced ginger and garlic, yellow bell pepper sauce, and wild pepper to fry to make a sour fragrance, mix it with thick soup, add salt, chicken essence, monosodium glutamate, pepper, chicken juice, and white vinegar to taste, boil out the sour fragrance and pour out the filter to remove the residue.
3. Then add the processed soft-shelled turtle pieces to the appropriate amount of boiled soup, then add the garlic and cook them together until they are cooked and flavorful, and then add the gourd juice to adjust the color and reduce the juice.
4. In another pot, collect the skin pieces with golden broth until cooked and flavorful, put them into a hot casserole to cushion the bottom, and then pour the juiced soft-shelled turtle pieces on the skin. Finally, pour the green pepper knots that have slipped through the oil on top of the soft-shelled turtle.
Spicy sweet and sour fish
Raw material:
1 carp (about 750 grams), 50 grams of chopped peanuts, 100 grams of chili pepper, 30 grams of ginger rice, 40 grams of garlic, 10 grams of chopped green onion, ginger and shallots, salt, cooking wine, sugar, vinegar, chicken essence, monosodium glutamate, and rapeseed oil
Production:
1. Slaughter the carp and clean it, cut a knife at a distance of 1 cm on both sides of the fish body, add ginger and onion juice, salt, and cooking wine and mix well for 30 minutes until it tastes.
2. Put rapeseed oil into the net pot and burn it until it is hot, fry the whole fish in the marinated fish until the surface is golden and crispy, take it out and drain the oil, when the oil temperature drops to four or five percent hot, re-fry it in the pot until the fish is all crispy, take it out and drain the oil and put it on a plate.
3. Leave the bottom oil in the pot, add ginger rice, garlic rice, and chili pepper to fry until fragrant, mix a small amount of water, add salt, sugar, vinegar, chicken essence, and monosodium glutamate to thicken into sweet and sour sauce, put in the crispy peanuts and fry well, pour the fish on the plate out of the pot, and sprinkle some green onions.
Toon roasted pepper fresh abalone
Ingredients: 5 fresh abalone
Excipients: 25 grams of toon, 15 grams of green peppers, 8 grams of shallots, 40 grams of fresh bamboo shoots, 8 grams of minced garlic
Seasoning: 12 grams of Wanfu charcoal roasted pepper sauce, 3 grams of Wanfu rattan pepper oil, 3 grams of sugar, 4 grams of monosodium glutamate, 3 grams of balsamic vinegar, 6 grams of light soy sauce, 5 grams of oyster sauce
Production:
1. Boil the toon in water and chop it for later use.
2. Add salt and light soy sauce to the abalone when boiling water to give the abalone some bottom taste, and change the abalone after boiling the water for later use.
3. Chop the green peppers and shallots, mix them with the Wanfu charcoal roasted pepper sauce, Wanfu rattan pepper oil and other seasonings, and pour them on the arranging abalone to garnish with red pepper rings.
Hongjiang duck
Raw material:
900 grams of net hemp duck, 800 grams of red-skinned and yellow-hearted potatoes, 150 grams of homemade sweet sauce, 3 star anise, 2 kaempfers, 3 grams of chicken essence, 400 ml of vegetable oil, chopped green onions, and an appropriate amount of fresh soup
Production:
1. Chop the net duck into pieces, rinse the blood water and put it into a pot of boiling water, remove and drain it for later use; Cut the potatoes into lumps and set aside.
2. Add vegetable oil to the pot, add the duck meat pieces to dry the water, add star anise and kaempfera and stir-fry until fragrant, then add homemade sweet sauce and stir-fry evenly, mix in 2 stir-fry spoons of fresh soup, and add chicken essence to taste.
3. Put the bottom of the potato lump in the pressure cooker, then pour the duck pieces into the soup, put the air pressure for 13 minutes, scoop it in the basin, and sprinkle the green onion to become a dish.
Description: Homemade sweet sauce is made of sweet paste, sesame paste, beer and finely beaten bean paste, and the bean paste and sweet noodle sauce are salty, so there is no need to put salt in this dish.
Garlic tangerine peel pork ribs
Raw material:
5000 grams of fresh pork ribs, 50 grams of tangerine peel water, 25 grams of garlic powder, 50 grams of garlic juice, 200 grams of crispy powder, 20 grams of food powder, 40 grams of salt, 4 egg yolks, 50 ml of Guangdong rice wine, 100 ml of white vinegar, appropriate amount of cooking oil
Production:
1. Take the middle section of the pork ribs, cut them into about 8 cm long sections, add powder and white vinegar, mix well and marinate for 3 hours, flush for 5 hours to remove the alkaline taste, and drain the water.
2. Mix the pork ribs with tangerine peel water, garlic powder, garlic juice, crispy powder, salt, egg yolk and Guangdong rice wine and marinate for 12 hours, then steam for 22 minutes, take out and cool, and store in the refrigerator.
3. Heat the oil in the pot until it is hot, fry the pork ribs until golden brown, remove and drain the oil, and arrange on the plate.