Crispy peppercorns with salted elbows
Raw material:
1500 grams of pork elbow, 10 grams of cucumber strips, 20 grams of shallots.
Seasoning:
15 grams of ginger and shallots, 3 grams of pepper, 3 grams of cinnamon, 5 grams of star anise, 3 bay leaves, 1000 grams of pepper water, 50 grams of salt, and an appropriate amount of dark soy sauce.
Preparation of Sichuan pepper water:
Soak the peppercorns in hot water for about 3 hours (the ratio of peppercorns to water is: 1:10), and then boil for 10 minutes.
Directions:
1. Fly water on the elbow, remove the remaining hair on the surface, and wash it with pepper water.
2. Put ginger, green onions, pepper, cinnamon, star anise, bay leaves in the pepper water, sprinkle the elbow into the pepper water and sprinkle salt, marinate for 20 hours.
3. Put the pickled elbows into the basket and steam for 2.5 hours. The surface of the elbow is coated with dark soy sauce and colored, put in 80% hot oil, fry for about 3 minutes until the skin is crispy and the meat is tender, jujube red and take out and put on a plate, and serve with cucumber strips and shallots.
Production keys:
The elbow should be washed with pepper water first, which can add fragrance to the elbow and remove some odors. When frying the elbow, the oil temperature should be 80%, and too low will make the elbow greasy.
Fruity leek mandarin fish balls
Peculiarity:
The fish balls are smooth and delicious, with a rich leek aroma, making it a good seasonal dish.
Raw material:
1 live mandarin fish (about 500 grams), 50 grams of leeks, 11 kumquats, 150 grams of dragon fruit balls, 20 grams of diamond-shaped red pepper slices.
Seasoning:
Ingredient A (5 grams of refined salt, 5 grams of cooking wine, 3 grams of monosodium glutamate, 10 grams of corn starch, 1 egg), 15 grams of corn starch, 1 kg of salad oil (about 60 grams).
Directions:
1. Slaughter and wash the live mandarin fish, cut off the head and tail, and cut the meat into rice; Wash the head and tail of the fish, pat on a thin layer of cornstarch, fry in the hot salad oil, remove and drain the oil, and put it on a plate;
2. Cut the leeks into minced pieces, add fish rice and A ingredient and whip to make each fish ball weighing about 20 grams, cook in water at 90 °C, drain the water, put it on a plate, put dragon fruit balls and kumquat around it, and garnish with red pepper slices.
Sauce fragrant bitter gourd duck
Raw material:
500 grams of pure duck, 200 grams of bitter gourd pieces, 50 grams of red kidney beans, 20 grams of green and red bell pepper sections, sweet noodle sauce, ginger slices, garlic, salt, thirteen spices, soy sauce, monosodium glutamate, chicken essence, fresh soup, salad oil.
Method:
1. Chop the pure land duck into strips, add ginger slices and salt to taste first, then put it into the oil pan, fry it until the color is slightly yellow, pour it out and drain the oil.
2. Put oil in the clean pot, first fry the ginger slices, garlic and sweet noodle sauce until fragrant, pour in the duck pieces and stir well, mix an appropriate amount of fresh soup and add salt, thirteen spices, soy sauce, monosodium glutamate and chicken essence, and cook until the duck pieces are soft and ripe, then add the bitter gourd pieces, green and red bell peppers and red kidney beans, and burn them together for 10 minutes, then you can start the pot and put it on the plate.