Ingredients:

Beef 300g green pepper 100g onion 100g ginger 50g oyster sauce, seafood sauce, spicy girl sauce, broth, red oil, vegetable oil as appropriate

Method:

1. Cut bell peppers, onions and ginger into small pieces for later use. Heat a pot, add vegetable oil, add diced bell peppers, onions and ginger to sauté until fragrant, then add broth and simmer for 20 minutes, add oyster sauce, seafood sauce and spicy girl sauce to season.

2. After boiling the beef, roll it into a roll. Heat a pot, put in the beef roll to spread the oil and shape it, take it out and drain the oil and then put it back into the pot with the braised broth, cook over high heat to reduce the sauce.

3. Arrange the reduced beef on a plate, drizzle a little red oil and it's done.

This dish, like many hotels sell, and should sell well. Our dish is actually made with three homemade sauces, which makes the chicken flavor more intense and the dish not too greasy, so guests like it. Even in hot weather, its sales volume hasn't declined. Because the production time is long, we only supply a limited amount of this dish, and those who come late won't be able to get it.

Ingredients:

30 good-killing baby chickens (net weight 1400g/piece), 15 dry pig trotters

Seasonings:

7500g homemade vegetable ingredients, 500g salt, 1000g flavor enhancer, 350g cumin, 750g white pepper, 500g scallion segments, 500g ginger slices, 1000g, 1500g homemade sauce fragrance ingredients, 8 small pieces of ginger, 8 cloves of garlic, 10g chili flakes, 15g cooked pig fat, flower almond wine, chicken essence, sesame oil, scallion oil each 5g

Homemade sauce ingredients method:

Large onion, chili 500g, round onion 4000g, carrots 1500g, celery 1000g, respectively wash and cut into small pieces and put into the food processor for processing.

Homemade broth method:

4 good-killing chickens were slaughtered and cleaned, put into a cold water pot, add scallion segments, ginger slices 200g, 100g, bring to a boil, remove foam, take out and wash, put into a stainless steel bucket, add fragrant herbs, fresh ginger slices 250g, celery segment, carrot segment 1000g, garlic, round onion slices 500g, dried chili 50g, water 40 kilograms, bring to a boil, reduce the heat and simmer for about 30 kilograms, then remove and filter the solid ingredients.

Homemade sauce fragrance ingredient formula method:

Sweet bean sauce 40 packs (250g/pack), Lee Jinqi seafood sauce, Lee Jinqi Hou Sauce, Lee Jinqi Char Siu Sauce each 20 bottles, Hai Tian Fresh Tofu 1 large bucket, Hai Tian Old Soy Sauce 0.5 bucket, sugar 1500g, flavor enhancer 500g, homemade broth 30kg together put into the pot, bring to a boil, simmer for about 4 hours, until the sauce becomes very thick, remove from the fire.

Production method:

(1) Kill 30 good-killing baby chickens, wash and remove blood, add 7500g homemade vegetable ingredients, 500g salt, 1000g flavor enhancer, 350g cumin, 750g white pepper mix well, roll inside and outside and put into the refrigerator for 2 hours.

(2) Wash the marinade off the chickens, put them into boiling water and cook over high heat, take them out to absorb the water.

(3) Wash 15 dry pig trotters, cut them into blocks weighing about 50g, wash them with running water to remove blood, put them into a cold water pot, add scallion segments, ginger slices 500g, 100g, bring to a boil, reduce the heat and remove foam, until there is no foam, take out the pig trotters and wash them.

(4) Divide 15 dry pig trotters into 30 portions, each portion into homemade vegetable ingredients 50g, salt 500g, flavor enhancer 1000g, cumin 350g, white pepper 750g mixed well, roll inside and outside and put into the refrigerator for 2 hours.

(5) Wash the marinated pig trotters and baby chickens, divide them into 30 portions, each portion into homemade vegetable ingredients 50g, salt 500g, flavor enhancer 1000g, cumin 350g, white pepper 750g mixed well, roll inside and outside and put into the refrigerator for 2 hours.

Old Tank Crisp Ear Slices

Ingredients:

800g pig ears, 80g red skin radish, 50g shredded greens, 10g fragrant celery, salt, shredded greens, garlic sprouts, dried chili, dried flower, fermented wild mountain pepper juice, red oil juice, peanut fragments, scallion green each appropriate amount

Method:

1. Wash the pig ears, put them into a water pot and cook until cooked, take them out and drain, and then press flat while hot, let them cool down and cut into thin slices. Also slice the red skin radish and shredded greens, ready to use.

2. Put appropriate cold water into the container, add salt, shredded greens, garlic sprouts, dried chili, dried flower and fermented wild mountain pepper juice to make a pickling water, then put red skin radish slices, shredded greens and fragrant celery slices into the pickled water.

3. Put the sliced red skin radish, shredded greens and fragrant celery slices on the plate, pad the bottom with 80g pig ears, and then drizzle red oil juice, sprinkle in peanut fragments and scallion green.

Production key:

The time of entering the ingredients should not be too long, just to taste, while maintaining its color and texture, and not too long.