Golden Rabbit with Bamboo Shoots, Chili-Spiced Pigeon, and Plum Blossom Mushroom-Crab Claw
Ingredients:
Rabbit slices 350g, Enoki mushrooms 100g, Sweet potato vermicelli 100g, Two Jin Chai Green Pepper 50g, Wild Pepper 20g, Pickled cabbage 100g, Pickled Ginger 50g,
Seasoning:
Yellow Lantern Chili Sauce 50g, Ginger and Scallion Juice, Salt, Liquor, Flavoring Agent, Chicken Powder, Pepper, Dry Potato Starch, Fresh Soup, Rendered Pork Fat, all to taste.
Production:
1. Cut the rabbit slices thinly, marinate with Ginger and Scallion Juice, Salt, Liquor, and Pepper.
2. Put Enoki mushrooms and Sweet potato vermicelli into a boiling water pot until cooked, then place them in a dish with a base.
3. Heat Rendered Pork Fat in a pot, add Yellow Lantern Chili Sauce, Wild Pepper, Pickled cabbage, and Pickled Ginger to fry fragrant, then add Fresh Soup, Salt, Flavoring Agent, and Chicken Powder to adjust the taste, after a short time over low heat, remove the residue.
4. Stick Dry Potato Starch evenly on the rabbit slices, put them into a boiling water pot to cook thoroughly, then take them out and place them on a dish with Enoki mushrooms and Sweet potato vermicelli, pour in the sour soup, and finally drizzle with Green Pepper circles seasoned with hot oil.
This dish's innovative method is to first marinate pigeons with Sichuan peppercorns, millet pepper, and vegetables, then enter a boiling water pot to cook, brush with crispy water after frying, the finished dish has a unique aroma of spicy and fresh.
Ingredients:
PigeonSmall Green Onion, Ginger Slices, Onion Strips, Carrot Strips, Millet Pepper, Fragrant Pepper, Sichuan Peppercorn, Green Pepper, Sichuan Peppercorn, Honey, Large Red Zhejiang Vinegar
Production:
1. Pigeon is slaughtered and cleaned, placed in a stainless steel basin, added with Small Green Onion, Ginger Slices, Onion Strips, Carrot Strips, Millet Pepper, Fragrant Pepper, Sichuan Peppercorn, Green Pepper, Salt, and Liquor, mixed and marinated for four or five hours.
2. Add a certain amount of water to the pot, put the marinated pigeons into it, cook over low heat until almost cooked, take them out and filter out the residue for later use.
3. Put the steamed Chicken Meat Grain into a cage to steam into a shape, take it out and cut it into long strips.
4. Sweet potato, carrot are pre-processed, also cut into long strips, the corners are cut into cubes, all for later use.
5. Spread the slices of Pig Heart, Pig Tongue, Sweet Potato cubes, Carrot cubes into the bottom of the basin, cover with Carrot strips, Sweet Potato strips, Chicken Meat Grain slices, add Fresh Soup, put in the steamed Sichuan Peppercorn slices, and steam in a steaming cage for 15 minutes before taking it out.
6. Pour the steamed original broth into the pot, add a little Salt, Pepper, Chicken Oil, Pumpkin puree, and thicken with Two Flow Qi, when the pot is ready, pour it into the dish, arrange it around the cooked Enoki mushrooms, and add a little decoration.
Ingredients:
Snow Lotus Root and Chicken (Snow Lotus Root and Chicken) 250g, Pig Tongue 200g, Pig Heart 200g, Lettuce 150g, Carrot 150g, Chicken Meat Grain 150g, Broccoli, Ginger Slices, Ginger Blocks, Scallion Knot, all to taste.
Seasoning:
Salt, Flavoring Agent, Pepper, Chicken Oil, Starch, Fresh Soup, all to taste.
Production:
1. Snow Lotus Root and Chicken are processed and soaked, added with Ginger Slices, Scallion Knot, and marinated for flavor, then put into a fresh soup pot to simmer until soft and cooked, take them out and cut into slices.
2. Pig Tongue and Pig Heart are cleaned, put into a pot with Ginger Blocks, Scallion Knot water, boiled until cooked, take them out and cut into slices.
3. Chicken Meat Grain is steamed into a shape, take it out and cut into long strips.
4. Lettuce, Carrot are pre-processed, also cut into long strips, the corners are cut into cubes, all for later use.
