Yellow Braised Chicken

This dish uses 1-year-old farm-raised native chickens, after slaughtering, does not use blanching, directly into the pot to sauté, preserving its original flavor and juice, using braising cooking method, the broth can accompany rice, highlighting the rich, fragrant and mellow taste of the native chicken.

Ingredients:

Native chicken pieces 600g (after slaughtering and cutting into pieces).

Seasonings:

Chicken broth 500g, vegetable oil 100g, chili peppers 50g, ginger slices 5g, 5g, salt 2g, black pepper 3g, scallion segments 1g.

Production:

1. Put the chopped native chicken pieces into the pot and sauté until the surface is charred, then remove.

2. In a separate pot, pour vegetable oil into the pot until 50% hot, add chili peppers, chicken pieces, ginger slices and sauté, then pour in chicken broth, add, salt to season, reduce the fire and braise for 15 minutes, sprinkle black pepper and scallion segments.

Water yam strips braised with abalone

Use wrinkled abalone, in autumn the meat is elastic and delicious, with locally dried water yam strips, water yam strips can well absorb the aroma of bone broth and sauce; but because water yam strips absorb oil, it is necessary to add red braised pork to increase the flavor of the dish.

Ingredients:

Abalone 10 pieces, soaked water yam strips 300g, homemade red braised pork 100g, crystal powder 50g.

Seasonings:

( 1g, homemade sauce 40g, salt 3g, white pepper 2

g), scallion oil 35g, flower pepper oil 10g, scallion, ginger each 7g, flavor essence 5g.

Production: :

1. Remove the shell and clean the abalone, cut a cross shape, blanch and then remove.

2. Put the water yam strips into warm water and soak for 5 hours, then cut them into 6cm segments and put them into bone broth to braise for 2 hours until fragrant (batch production can be pre-processed, then put into the refrigerator for storage). Pour in bone broth, small fire braise for

3. Put scallion oil in the pot, when it is 60% hot, put in scallion, ginger, sauté to make the pot fragrant, add , put in water yam strips, small fire braise for 10 seconds, put in red braised pork, crystal powder, abalone braise, pour in bone broth 600g, small fire braise for 15 minutes, when the remaining broth is 300g to 350g, add flavor essence, drizzle flower pepper oil, take out the pot, plate and serve.

Homemade sauce:

Pour oil 300g into the pot, put scallion segments and ginger slices each 100g, flower pepper 35g, eight corner 10 pieces, cinnamon 50g small fire stir-fry until fragrant (about 3- -5 minutes), filter out the spice residue, add chef's flavor essence 500g, steamed canned mud 550g, flavor essence 10g, white pepper 5g small fire to boil.

Homemade red braised pork:

1. Cut 2.5 kilograms of five-flavor pork into 2cm cubes, season with 15g old-dried liquor, put into 80% hot oil to sauté until the surface is golden, then take out and drain the oil.

2. Pour oil 35g into the pot and heat it, add sugar 100g and stir-fry the caramel color, then add scallion, ginger each 15g, eight corner 5 pieces, cinnamon 10g, flower leaf 15 pieces, brown sugar 150g, chef's flavor essence 300g, salt 5g, flower carving liquor

1.5 kilograms, water 3 kilograms small fire braise for 1 hour, when the meat shrinks, add flavor essence 15g.

Key:

Water yam strips – must first small fire sauté, sauté out moisture, sauté out pot aroma, then add bone broth to braise, the flavor is the best.

Green Pepper Bone Marrow Pork

Green pepper pork is a characteristic dish, using pressure cooker bone marrow soup to briefly braise the dish, the flavor of the finished product is more fragrant.

Ingredients:

Fresh pork bone marrow 800g, local green chili circle 6g.

Seasonings:

Mature pork fat 25g, fine salt 8g, minced garlic 10g.

Production:

1. Cut the fresh pork bone marrow into pieces and wash them, put them into the pressure cooker, add water 1200g, and open the fire to boil, then reduce the fire and press for 25 minutes, after the gas is released, take out the bone marrow, cut the meat and tear it into small pieces.

2. Put mature pork fat in the pot and heat it to 50% hot, put in bone marrow, green chili circle, salt, minced garlic, sauté to make the pot fragrant, add bone marrow original soup 100g, braise for