Food Recommendations: Flavorful Beer Duck Dry Pot, Cold Mixed Five-Flavor Squid, Crispy Chengcun Oysters Recipe
Ingredients:
Duck meat, ginger, cooking wine, garlic, spices, beer, edible salt, chicken broth, soy sauce, caperberry.
Spice ratio:
Bay leaf 4 sheets, star anise 2 grains, dried tangerine peel a little, Sichuan peppercorns 3 grains, white star anise 2 grains, lemongrass 2 roots, dried chili 6 grains.
Specific steps:
1Put a certain amount of water in the pot, put the duck meat in cold water.
2Put in a few slices of ginger and a few drops of cooking wine to remove the smell of the duck meat.
3Don't put oil in the pot directly, put the duck meat in with a small fire, the reason for using a small fire is to fully fry the fat of the duck.
4After the fat of the duck comes out, continue to put in garlic and spices to release the aroma, it's the best to stir-fry the original duck in the original oil, then add a half bottle of beer, a spoonful of salt, a spoonful of chicken broth and two spoonfuls of soy sauce for flavoring.
5Cover with a lid and simmer over a low heat until the soup thickens, before serving, add a half spoonful of caperberry and chopped green garlic stir-fried evenly before serving.
Cold mixed five flavors squid
Materials: Squid 100g, ginger slices 3 tablespoons, cooking wine 1 tablespoon, garlic 1 tablespoon, scallions 2 tablespoons, chili powder, soy sauce 1 teaspoon, sweet and spicy sauce 1 tablespoon, white vinegar 1/2 teaspoon, sugar 1/2 teaspoon, sesame oil 1 teaspoon.
Procedure:
1Boil a pot of water and put in old ginger slices and cooking wine, put the cut squid into blanched water until cooked and then pick it out and put it in ice water.
2Take a bowl of cold sauce to adjust it.
3Drained frozen squid and mixed with salad dressing, scallions, garlic and chili powder.
Fried Chengcun Oysters
Production:
1Take the flesh of Chengcun oysters, gently rinse and remove sand.
2Add a little salad oil to the crispy batter, put 300g of oysters into it, put it in hot oil for 3 minutes, fry until the outer layer is crispy and the inside is tender, take it out and drain the oil before plating and serving.
Crispy Batter:
Flour 500g plus multi-purpose frying powder 75g, baking powder 35g, rice flour 35g, glutinous rice flour 25g, potato starch 15g, cheese powder 10g, salt 8g, add an appropriate amount of water and make a batter of appropriate viscosity, stir well before use and add a little salad oil.
