Charm of the old teal
Ingredients:
A three-year-old hemp duck (about 1200 grams).
Ingredient:
150 grams of screw pepper, 20 grams of small red pepper, 25 grams of ginger, 20 grams of garlic, 10 grams of star anise, 10 grams of cinnamon, 15 grams of dried yellow pepper.
Seasoning:
8 grams of Donggu Yipin fresh soy sauce, 8 grams of oyster sauce, 3 grams of salt, 7 grams of chicken essence, 7 grams of monosodium glutamate, 2 grams of pepper, 10 grams of teriyaki soy sauce.
Make:
1. Wash the duck and chop it into five-centimeter squares for later use.
2. Boil water in a pot, pour in the duck meat and remove from the pot for 1 minute.
3. Heat the lard in the pot, add ginger and duck meat and stir over low heat until fragrant, add the above seasonings, pour into the pressure cooker and press for 16 minutes, pick out the ingredients and set aside.
4. Put the pot on the heat, put in a little salad oil to stir the garlic until fragrant, pour in the duck meat over high heat to reduce the juice, add the red pepper out of the pot, and put it into a plate with screw pepper.
Roasted pepper money belly
Raw material:
300 grams of green and 200 grams of green and red pepper Finely chopped millet pepper, green peppercorns, shredded kimchi, coriander, Sichuan pepper, cooking wine, salt, chicken essence, monosodium glutamate, chicken powder, light soy sauce, Maggi fresh, aged vinegar, lettuce oil.
Make:
1. Treat the money belly, put it in a pot with an appropriate amount of salt, pepper and cooking wine and cook for an hour and a half, remove it and cut it into even slices, and then roll up a little millet pepper, shredded pickles and coriander with the money belly and put it on the plate.
2. Make the green two vitex chili peppers into roasted peppers, chop them into a pot, add an appropriate amount of salt, chicken essence, monosodium glutamate, chicken powder, light soy sauce, Maggi fresh, aged vinegar, lettuce oil to taste, pour on the money belly roll on the plate, and sprinkle with green pepper grains.
Stir-fried whelk with crispy cucumber
Peculiarity:
With a refreshing conch head, crispy cucumbers and leeks to enhance the flavor, this dish is especially suitable for the peak season of seafood.
Raw material:
200 grams of crisp cucumbers, 100 grams of conch heads, 20 grams of leeks.
Seasoning:
4 grams of refined salt, 2 grams of chicken powder, 10 grams of Huadiao wine, 25 grams of red oil, 5 grams of green onions, ginger slices, and garlic slices.
Directions:
1. Cut the conch head into thin slices, boil in boiling water for 1 minute, remove and drain the water;
2. Wash the crispy cucumber and cut it into thin slices, boil it in boiling water for 20 seconds, remove it and take it down, drain it and set aside;
3. Clean the pot, put in the red oil, boil until it is hot, add the green onions, ginger slices, garlic slices and fry the fragrance, put in the Huadiao wine, crispy cucumber slices, and conch head slices and stir-fry quickly, season with the remaining seasonings, put in the leek section and stir-fry, and put it out of the pot and put it on the plate.
Technical keys:
The boiling water of the conch head should be within half an hour before frying, and the time should not be too early, otherwise it will affect its taste. In addition, the snail head should be evenly changed, which can ensure that the dish looks good.