Entering China
Healthy donkey meat pot
Raw material:
500 grams of donkey meat with skin and belly, 300 grams of donkey tenderloin, 500 grams of bitter chrysanthemum, 300 grams of donkey blood, 1000 grams of donkey bones, 50 grams of ginger, 15 grams of star anise, 15 grams of cinnamon, 15 grams of dried yellow pepper, 30 grams of red pepper powder.
Seasoning:
50 grams of clear oil, 10 grams of refined salt, 5 grams of monosodium glutamate, 50 grams of cooking wine, 30 grams of sesame paste.
Make:
1. Wash the donkey meat with pork belly, put cooking wine, cinnamon, star anise, old ginger, dried yellow chili pepper with a little salt and water, simmer the donkey meat until it is eight ripe (easy to insert it with chopsticks), and then cut it into slices and set aside.
2. After the donkey blood is cooked, cut into slices for later use, and cut the donkey loin into slices and grasp it evenly with oil; Wash the bitter chrysanthemum and set aside.
3. After the donkey tube bone is cut into sections, pass the water, put ginger and water together and press it in a pressure cooker for 50 minutes, select ginger, put salt, monosodium glutamate and adjust the flavor into the casserole (leave a tube bone in the casserole).
4. Put bitter chrysanthemum in the deep dish, put cooked pork belly donkey meat slices, donkey loin slices and donkey blood, and bring a well-seasoned donkey tube bone broth and flavored dish.
Flavor Dish Making:
1. 30 grams of sesame paste, add 20 grams of clear oil and mix well.
2. Add 30 grams of clear oil, add 30 grams of red pepper powder, stir-fry together and add salt.
Oil-fried conch
Ingredients:
1000 grams of conch, 50 grams of cucumber slices, 20 grams of fungus, appropriate amount of red pepper slices, salt, sugar, vinegar, bean paste, green onions, garlic slices, starch, bright oil, clam essence.
Method:
1. Cut the conch into thin slices of uniform size, mix it with clam essence, salt and sugar, and put it in the refrigerator for later use.
2. Add salt, sugar, cornstarch and oil to the clear soup in a bowl and mix it into a sauce.
3. Add a little white vinegar to the boiling water, blanch the snail slices quickly in the water and remove them to dry.
4. Add oil to the pot and boil until it is 6 hot, pour in cucumber slices, red pepper corners, and snail slices to slip away, immediately pour out and drain the oil, put in the green onion and garlic slices and stir-fry until fragrant, pour in the main and auxiliary ingredients and cook them into a bowl, and quickly stir-fry evenly in the pot to serve.
Watercress carp
Material:
Carp 600 g.
Seasoning:
Appropriate amount of salt, water starch, minced green onion, sugar, cooking wine, vinegar, 10 grams of minced garlic and spicy bean paste, and appropriate amount of cooking oil.
Directions:
1. Wash the carp, cut it with a flower knife, marinate it in salt and cooking wine for 10 minutes, then smear it with water starch for later use.
2. Put the carp in a frying pan, fry the fish over medium heat until cooked, and put it on a plate.
3. Pour the remaining seasoning into a pot and heat it into a sauce and pour it over the fish.
