Food Recommendations: Three Cup Duck, Green Pepper Chicken Offal, and Live Sizzled Scallop Chicken
Three Cup Duck
Ingredients:
Duck legs, MSG, scallions, ginger, garlic, star anise, light soy sauce, dark soy sauce, yellow wine, five-spice powder, vegetable oil, bay leaf, white sugar.
Instructions:
1, Wash three duck legs and put them in a basin, pour in light soy sauce, dark soy sauce, yellow wine, add five-spice powder, scallions, ginger and garlic, and rub evenly to coat the duck legs with the marinade. Cover with plastic wrap and marinate for 2-3 hours.
2, Take out the marinated duck legs, pour a little vegetable oil into a frying pan, and sear the duck legs until both sides are golden brown.
3, Leave a little oil in the pot, add scallions, ginger and garlic to sauté the fragrance.
4, Prepare the Three Cup Sauce, which is sequentially: water, yellow wine and light soy sauce.
5, Pour in the Three Cup Sauce. For those who like to eat less salty, they can add another cup of water.
6, Bring to a boil, add star anise, bay leaf and seared duck legs, cover the pot and simmer for 30 minutes. During this time, continue to scoop the marinade and pour it onto the surface of the duck legs. When the duck legs are cooked, add sugar and MSG to complete the process.
Green Pepper Chicken Offal
Materials: 250g Chicken Offal (Chicken Gizzard), 100g Two-Vinegar Green Pepper Rings, 50g Red Beauty Pepper Rings, 20g Sichuan Pepper Slices, 10g Sichuan Flower Pepper, Ginger, Garlic, Salt, Cooking Wine, Chicken Essence, Light Soy Sauce, Vinegar, Light Soy Sauce, Oyster Sauce, Sesame Oil, Flower Pepper Oil, Salad Oil, each appropriate amount.
Instructions:
1, Chicken offal first add salt and vinegar to wash clean, after knife cutting processing and put into bowl.
2, Heat oil in a pot to 50% hot, add minced ginger, stir-fry to release fragrance
3, Put the washed chicken offal into the pot and stir-fry, add salt, dry the moisture and serve in a bowl.
4, In the pot, add a little oil, heat the oil and add sliced green pepper rings, add salt and stir-fry until the green pepper turns white foam.
5, Add the chicken offal and quickly stir-fry. Add salad oil, salt, chicken essence, light soy sauce, vinegar, flower pepper oil to season. Finally, serve it out.
Live Sizzled Scallop Chicken
Making:
1, A 600g duck from Zhanjiang cut into small pieces, add 20g scallion ginger water, 5g light soy sauce, 4g black pepper, 1g dark soy sauce to mix evenly, then add 30g Live Sizzled Sauce, 10g Cornstarch to mix and set aside.
2, Four scallops are slaughtered and cleaned, cut four knife flowers on the meat surface, add a little oyster sauce, Live Sizzled Sauce, cornstarch to mix evenly.
3, Heat the sand pot, pour in 50g peanut oil, add 60g dried scallion blocks, ginger grains, and garlic grains to sauté the fragrance. Pour in the chicken pieces and cover for 8 minutes. After inserting the scallops, continue heating for 5 minutes, open the lid and garnish with scallion segments and coriander segments.
Live Sizzled Sauce:
In the pot, heat 1 kilogram of peanut oil, add 200g minced scallions and 200g garlic puree over low heat to fry fragrant, add 3.5 kilograms of Hou Shou Mushroom Sauce, 1.5 kilograms of Seafood Sauce, 1 kilogram of sugar, 600g sesame paste, 500g peanut butter, 1 bottle light soy sauce, 300g fermented bean curd, 300g flavor powder, 150g flower wine, 75g preserved tangerine peel, 75g five-spice powder, 50g sand ginger powder, slowly stir-fry for 15 minutes to make it.
