<h1 class="pgc-h-arrow-right" > chicken mushroom grilled vegetable hearts</h1>
Ingredients & Ingredients:
350 grams of vegetable hearts, 15 grams of chicken minced mushrooms, 50 grams of clear chicken soup, salt, a little chicken powder, a suitable amount of corn starch, a little green onion oil
method:
First wash the chicken paste and soak it softly, wash the vegetable heart with a knife, add water to the net pot and boil it, separately put the vegetable heart over the water, tear the mushroom by hand, and also pass the water
Add hot oil to the net pot and fry it, season the pot and put it on the plate, wash the pot and add the chicken thighs to the mushrooms to season, simmer over low heat until it tastes, then pour the oil into the heart of the dish and garnish it to serve
< h1 class= "pgc-h-arrow-right" > grass goose row</h1>
1/2 grass goose, 10 five fresh abalone, 10 g rose salt
Simmer goose boneless bones over low heat for 50 minutes
Cut the succulent part of the goose to supplement the less meaty part to make the goose meat flat
Marinate the goose meat with spices for half an hour, then roll up the goose meat and soak it in a cryogenic machine for 8 hours
Remove and fry the crispy paste until golden brown, then change the knife and plate it
<h1 class="pgc-h-arrow-right" > roasted deer tendons</h1>
300 grams of deer tendon, 100 grams of green onion, 20 grams of green peppercorns, broth, shallot oil, oyster sauce, ham juice, sugar, abalone juice, dark soy sauce, chicken juice
Deer tendons are soaked in cold water for 3 days, blanched and put into a pressure cooker, add ginger slices, peppercorns, star anise, cinnamon, ham juice, put on the stove on high heat and boil the steam for 50 minutes, take out the water and soak until there is no hard core, and then change the knife to an inch segment
Add broth, oyster sauce, chicken juice, sugar and soy sauce to the pot, add the deer tendon segments and simmer over low heat to taste
Add scallion oil to the hot pot, add abalone juice, oyster sauce, chicken juice, sugar, simmered deer bones, add broth to the high heat to collect the juice, drizzle with the old soy sauce and drizzle the shallot oil, and then put it in a vessel and serve