Secret Pork and Chicken

1One piece of Three Yellow Chicken, after thawing and rinsing, sprinkle a layer of Chicken Powder on the surface, rub continuously for 10 minutes to make it fully 'eat' into the skin, then hang in a ventilated place to dry for 2 hours.

2200g of pig trotters, cleaned and cut into four pieces for reserve.

3Add 250g of water to the clay pot, season with 20g of oyster sauce, 8g of salt, 7g of Lee & Co. Char Siu Sauce (mushroom type), 5g of rock sugar, 3g of Angelicae Sinensis, 2g of peanut paste and sesame paste, stir evenly, then place pig trotters and Three Yellow Chicken into it, cover the pot lid.

4Place the clay pot in a salt pot (2500g salt), first cook over high heat, then reduce to medium heat and simmer for 65 minutes, stir every 10 minutes to prevent sticking and burning. Before serving, heat over small fire for 3-5 minutes to bring out the aroma.

Key: 1After applying Chicken Powder, hang the chicken for 2 hours to remove moisture from the meat, which is beneficial for absorbing the sauce during simmering.

2When seasoning, add appropriate amount of water, don't add too much, otherwise the soup will be too much, the Three Yellow Chicken will not condense properly, and the color will become dark.

3Place pig trotters into it, its gel can increase the aroma of the chicken meat, and also prevent burning.

Golden Fragrance Crispy Meat

Production: 1Cut 300g of pork neck meat into slices with vegetable juice for 12 hours, then wash and slice into 5x5x0.2cm pieces. 2Add 15g of Nanyaju juice, 5g of garlic powder, half a bag of crispy flour (100g/bag), 80g of cornstarch, mix with salt, MSG, white sugar, sesame seeds in 50ml water, put into the pork slices, marinate. 3Place 800g of salad oil in a clean pot, heat the oil to 50% heat, then heat the meat slices one by one, stirring over low heat until golden brown, then remove and drain oil, put into plates lined with flower paper, and serve with 10g of seasoning.

Vegetable juice: Angelica root, radish, garlic, scallion, and ginger, blended and filtered.

Seasoning: 250g of garlic, 200g of Mei Li Fish Sauce, 200g of white sauce, 150g of sugar, 500g of purified water, blended and stirred together.

Key: 1When marinating, control the amount of powder, otherwise the taste of the dish will be affected.

2Do not use high heat when frying, otherwise the meat will not have a tender and juicy texture.

Traditional Braised Pork

Ingredients: 1300g of pork belly, 300g of pork brisket, 150g of dried melon, 100g of ham, 50g of dried mushrooms.

Seasoning: 30g of salad oil, 10g of chili pepper, 10g of star anise, 5g of Sichuan peppercorns, 5g of cinnamon, 3g of clove, 10g of ginger, 5g of garlic, 10g of green onion, 10g of scallion.
Production: 1Cut the pork belly into 3cm pieces, and the pork brisket into 5cm pieces. 2Add oil in the pot, and stir-fry with ginger and garlic, add chili and star anise, add pork belly and pork brisket, stir-fry until the fat is melted. 3Add the sliced melon, and stir-fry for a few minutes. 4Add the sauce, and stir-fry until the sauce is absorbed.

Key: The key is to use the right amount of oil and to stir-fry it until the sauce is absorbed. You can add some dried mushroom slices, it can improve the flavour.

Village Maiden and Pork Belly

Ingredients: 500g of old tofu, 300g of sour cabbage, 100g of pork belly, 20g of dried chili pepper, 20g of ginger, 20g of garlic, 10g of green onion.

Seasoning: 300g of salad oil (about 50g), 5g of yellow pepper circles, A (15g of fermented bean chili sauce, 3g of ginger, 5g of dried fish sauce, 5g of white sugar, 5g of MSG, 5g of white pepper, 5g of rock sugar, 6g of aged wine). 260g of chicken soup.

Production: 1Cut old tofu into 3.5x2x0.5cm pieces and fry until golden brown on both sides. 2Add oil in the pot, and stir-fry with ginger, garlic, and dried chili pepper, then add the tofu, chicken soup, and simmer for 5 minutes, then add yellow pepper circles, and out of the pot.

Key: The sour cabbage must be washed for 1 hour before cooking, to remove the saltiness.

Comments: This dish can be added with some tofu skin, together with the cooking, it can improve the taste.

Special Features: This dish can breakthrough the daily average sales of 40,000 yuan, which is the key to use the right amount of oil and to stir-fry it until the sauce is absorbed. You can add some tofu skin, together with the cooking, it can improve the taste.

Farmhouse Pork Belly

Ingredients: 250g of loofah, 120g of pork belly (made from pork belly skewers with bone and meat), 15 pieces of shrimp, 50g of frog, 40g of ham sausage, 40g of dried mushrooms.

Production: 1Cut loofah into pieces, and shrimp into shrimp head and shrimp line. 2Cut ham sausage into flower shape.

2Place the salad oil in the pot until 70% heat, then put in loofah, shrimp and ham sausage, fry for 30 seconds until shrimp is 80% cooked, then take out and drain oil; then put in the remaining four ingredients, fry for 30 seconds and remove. 3Leave the oil in the pot until 40% heat, then put in dried chili pepper, garlic and ginger, fry fragrant, then pour in pork belly and pork brisket, stir-fry until the fat is melted. 4Add melon, and stir-fry for a few minutes. 5Add sauce, and stir-fry until the sauce is absorbed.

Key: The sour cabbage must be washed for 1 hour before cooking, to remove the saltiness.

Farmhouse Pork Belly

Ingredients: 250g of tofu, 300g of bitter melon, 100g of pork belly, 50g of dried chili pepper, 20g of ginger, 20g of garlic, 10g of green onion.

Seasoning: 300g of salad oil (about 50g), 5g of yellow pepper circles, A (15g of fermented bean chili sauce, 3g of ginger, 5g of dried fish sauce, 5g of white sugar, 5g of MSG, 5g of white pepper, 5g of rock sugar, 6g of aged wine). 260g of chicken soup.

Production: 1Cut old tofu into 3.5x2x0.5cm pieces and fry until golden brown on both sides. 2Add oil in the pot, and stir-fry with ginger, garlic, and dried chili pepper, then add the tofu, chicken soup, and simmer for 5 minutes, then add yellow pepper circles, and out of the pot.

Key: The sour cabbage must be washed for 1 hour before cooking, to remove the saltiness.

Comments: This dish can be added with some tofu skin, together with the cooking, it can improve the taste.

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