Ancient method of roasting pigeon
Raw material:
1000 grams of suckling pigeon, 350 grams of green pepper, 20 grams of fresh green pepper, 20 grams of garlic, 30 grams of green onions, 6 grams of salt, 1 pot of brine, chicken essence, monosodium glutamate, and edible oil.
Production:
1. Change the pigeon to a knife, put it in a pot of water to remove the blood, remove the drain and put it in the brine for 20 minutes. Cut the green pepper into cubes, and cut the garlic and green onions into cubes.
2. Heat the pan with cold oil, add fresh green peppercorns, garlic and green onions and fry until fragrant, add suckling pigeon and green pepper pieces, mix in an appropriate amount of brine, then add salt, chicken essence and monosodium glutamate, boil for 10 minutes, and put it on a plate.
Shrimp dried white broth crispy fried hand
Ingredient:
500 grams of roast pork, 15 grams of dried shrimp, 30 grams of porcini mushrooms, 10 shoushou, 500 ml of broth, 1 baby cabbage, 5 garlic, 15 grams of mushroom powder, 10 grams of sea salt.
Method:
1. Roast the pork slices, add dried shrimp, porcini mushrooms, and mushroom powder to simmer for 15 minutes with broth.
2. Defrost by hand, pat the powder and fry it for later use.
3. Put the boiled white meat on a plate, put it on the plate and keep up.
Braised chicken thighs
Ingredient:
Chicken thighs, garlic, ginger, cooking wine, oyster sauce, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, bay leaves, salt.
Production:
1. After cleaning the chicken thighs, change the surface with a knife, cut the ginger into slices, and cut the garlic slightly.
2. Put water in the pot, put in the chicken thighs, add cooking wine and ginger and blanch and remove.
3. Put oil in the pot, add the chicken thighs and fry the yellow, add light soy sauce, oyster sauce, dark soy sauce, garlic, ginger, rock sugar, star anise, cinnamon, bay leaves, and salt and stir-fry evenly.
4. Add the water that has not been used to bring to a boil, turn to low heat and simmer for 15 minutes, the chicken thighs are soft and rotten, and the juice can be reduced over high heat.