6 Delicious and Practical Innovative Dishes!
Preparation:
1. Cut the frozen duck meat into slices, remove the bones, and marinate with a little salt, scallion ginger water, and potato starch.
2. Heat oil in a pot, first sauté chili flakes, two-jinjiao green pepper shreds, onion, and ginger. Then add the duck meat slices and stir-fry until cooked. Season with salt, MSG, sugar, and Mala Lu. Before serving, drizzle with red oil and stir-fry until done, then serve and plate.
Ingredients:
Crab meat 5000g (also known as 'Pearl Crab', with a chewy and elastic texture, but a strong smell, which needs to be removed before cooking), shrimp 2000g, dried mushrooms 200g, scallion segments 5g.
Seasoning:
Mala Oil10g.
Preparation:
1. Thaw and wash the crab meat, put it in running water for 2 hours to remove the smell, boil it in boiling water (add scallion, ginger) for 1 minute, take it out and cool it down, drain the water.
2. Soak dried mushrooms in 60℃ warm water, take them out, wash them, cut them into granules, and boil them in boiling water, drain them.
3. Put crab meat, shrimp, and dried mushrooms into a basin, pour in Mala Oil to immerse them, cover and seal, marinate for 1 night.
4. Take out the marinated crab meat and shrimp, and dried mushrooms, and put them into small dishes, drizzle with Mala Oil, and sprinkle with scallion segments.
:
10g Mala Oil.
Preparation:
1. Dried chili peppers 700g, Sichuan flower pepper 70g, boil in water, drain.
2. Salad oil 3500g, heat to 40% hot, add chili peppers, Sichuan flower pepper, fat pork diced, cooked carrot puree 600g, onion shreds 150g, chili flakes 100g, scallion segments, ginger slices 50g, star anise 2 (soak in water before), small fire for 15 minutes, until the fat pork diced turns golden and the dried chili peppers turn brown, mash the oil, add salt, MSG (adjust the saltiness as desired).
Ingredients:
Snail cabbage 150g, whelk meat 150g, garlic leaf segments 20g, red bell pepper diced 30g, garlic cloves 20g, purple basil 10g.
Seasoning:
Salt 2g, light soy sauce 5g, rendered lard 50g.
Preparation:
1. Wash snail cabbage, soak it in water for 2 minutes, cut it into small pieces.
2. Heat rendered lard 20g in a pot until 50% hot, put whelk meat in, small fire to cook 80% cooked.
3. Heat rendered lard, heat to 50% hot, first put snail cabbage in, small fire to sauté until fragrant, then add red bell pepper, garlic cloves, sauté, then add whelk meat, garlic leaves, and remaining seasonings, stir-fry over high heat.
Northern Pufferfish and Cod, a fish with three 'best' qualities – fish skin the thickest, collagen the richest; fish meat the smoothest; the fish meat is the most fragrant, best fried to bring out the flavor of the fish meat.
Ingredients:
Frozen Northern Pufferfish and Cod 35g, ginger slices 100g, garlic cloves 75g, dried scallion head, leafy gai lan 50g each.
Seasoning:
Salt 2g, oyster sauce 40g, black pepper 4g, potato starch 10g, cornstarch 3g, sesame oil 2g, salad oil 500g (about 50g).
Preparation:
1. Thaw the pufferfish and cod, remove the internal organs, and cut into 5x5x3.5cm rectangular pieces, wash them clean, and dry them with a dry towel, marinate with 20g oyster sauce for 30 minutes.
2. Sprinkle potato starch on the marinated fish pieces, fry them in a non-stick pan until the surface is golden brown.
3. Put ginger, garlic, dried scallion head into oil and stir-fry until fragrant, remove and drain the oil; leafy gai lan blanched.
4. Leave oil in the bottom of the pan, fry ginger, garlic, dried scallion head, add black pepper, stir-fry with remaining oyster sauce, add the fried fish, then add leafy gai lan, use potato starch to thicken, add sesame oil, and serve.
When frying the pufferfish and cod, give enough oyster sauce.
Ingredients:
Wild small carp 8 pieces (each 100g, about 12cm long), lamb leg meat 150g, scallion, ginger, garlic, coriander 10g.
Seasoning:
Salt 5g, chicken broth 5g, oyster sauce 5g, 10g, cumin 1g, chili powder 1g.
Preparation:
1. Cut the small carp into heads and tails, cut in half, remove the internal organs, clean and fillet, cut into fish pieces about 7cm long.
2. The lamb meat is diced into pieces 3cm long and 1cm wide and 0.2cm thick, and the fish pieces are placed in a basin with scallion, ginger, garlic, salt, chicken broth, oyster sauce, and, and mix well.
3. Place the fish pieces skin-down on a cutting board, and place a lamb meat piece on top, roll them up, and stitch them with steamed scallion stems, put them into a preheated oven and bake for 15 minutes until cooked, take them out and let them cool naturally.
4. To serve, heat a wide oil in a pot to 80% hot, fry the fish and lamb rolls until the surface is slightly charred, take them out and let them cool naturally, and plate them with cumin and chili powder.
This dish can also be made with crucian carp meat, but the fish slices should be cut thicker, otherwise the fish rolls are easy to break apart.
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