Duck in sauce
Sauce duck, duck meat is fat and tender, has a strong sauce fragrance, red and bright color, cooked and not greasy, can be used as a large piece in the banquet.
Raw material:
200 grams of slaughtered fat duck, 25 grams of sweet noodle sauce, 1.5 grams of refined salt, 40 grams of soy sauce, 15 grams of cooking wine, 250 grams of clear soup, 15 grams of sugar, 15 grams of wet starch, 50 grams of green onions, 10 grams of ginger, 50 grams of white oil.
Primary processing and cutting:
Wash the slaughtered duck, use a knife to split from the neck to the back from the middle of the back, chop off the duck's beak and duck paws, put it in boiling water, cook it over a slight fire until it is five mature, and then put it in cold water to wash; Remove the hair roots, remove the duck tongue and neck tendons, cut off the anus and duck cheek, and remove the duck bones (do not break the duck skin). Use a knife to draw a knife pattern on the duck meat surface at an interval of 1.5 cm, put the skin down into a large bowl, the duck bone and duck neck are chopped into 3 cm segments, placed on the duck meat, the duck head is split in half, placed on the duck neck.
Cooking:
Put the stir-fry spoon on medium heat, add 40 grams of white oil, burn until it is hot, add white sugar and fry until red, put in the sweet noodle sauce, fry the fragrance, and then put in the green onion, ginger, 50 grams of clear soup, 30 grams of sauce, 5 grams of Shao wine, refined salt to boil, pour into the duck bowl, steam it for about three hours with a strong fire and take it out when cooked. Decant the soup into a bowl and place the duck on a plate; Put in the clear soup, soy sauce oil, cooking wine and steamed duck soup in a stir-fry spoon, boil it over a strong fire, skim off the foam, moisten the starch to thicken, then put in the white oil, stir well with a hand spoon, and pour it on the duck meat.
Tempeh waist flower
Raw material:
300 grams of pork loin, 80 grams of water black bean sauce, 50 grams of green pepper section, 50 grams of millet pepper section, 10 grams of ginger slices, 30 grams of garlic slices, ginger and onion juice, salt, cooking wine, pepper, monosodium glutamate, chicken essence, sugar, water starch, chemical lard, rapeseed oil.
Make:
1. After the pork loin is cleaned, use a blade to remove the loin, chop the wheat ear flower knife and cut it into kidney flowers, add ginger and onion juice, salt, cooking wine, pepper and water starch to starch the sizing.
2. Put the pot on the fire, put in the lard and rapeseed oil to heat, put in the good pulp of the waist flower and fry the loose seeds, put in the green pepper section, millet pepper section, ginger slices, garlic slices and fry until fragrant, add the water black bean sauce and add salt, pepper, monosodium glutamate, chicken essence, sugar and stir well, and finally thicken with water starch, and put it on the plate.
Black truffle mushroom stewed in conch soup
Ingredient:
5 grams of black truffle, 200 grams of conch meat, 100 grams of pork ribs, 100 grams of red meat, 100 grams of ham juice, 2 slices of ginger, 10 grams of salt, 10 grams of Huadiao wine.
Method:
1. Soak the fresh conch meat in water for 2 hours in advance to soften it.
2. Cut the soaked snail meat into thin slices, put it in boiling water, you can put ginger and Huadiao wine at the same time, and remove it after the water boils.
3. Cut the pork ribs into 2 cm pieces, cut the red meat into small pieces, put them in water and boil them for five minutes, then remove them.
4. Put the blanched snail slices, pork ribs, red meat and black truffle into the pot and simmer for 6 hours.
5. Finally, add salt and ham juice to taste.