Learn to Cook 4 Dishes Every Day to Become a Master Chef (Episode 788)

Hello everyone! Thank you for your attention to Little Bo's Love for Food. Today I’m sharing 4 recipes, I hope you all like them.

I. Secret Preserved Duck

1 duck half, ginger slices, scallion segments, dried chili flakes, scallion flowers, a little bit each.

Seasonings:

Salt, MSG, Shao Xing wine, five-spice powder, fragrant oil, Malaizhi sauce, old hen’s blood, a little bit each.

Fragrant Oil Making Method:

1. 100g of dried shiitake mushrooms, 60g of dried fragrant grass, 50g of green peppercorn, 30g of eight-flavor spice, 30g of bay leaf, 20g of cinnamon, 20g of cloves, 10g of cardamom, 5g of white pepper, all put into a blender for powder.

2. Heat the salad oil to 60% heat, while pouring in the powder while stirring, wait for the oil and powder to fully merge, cover for one day to complete.

Recipe:

1. Wash the duck, cut into small pieces, put into a basin, add salt, MSG, Shao Xing wine, five-spice powder and mix evenly for use.

2. Put fragrant oil in a pot, heat to 50% heat, sauté ginger slices and scallion segments, add duck pieces and sauté until fragrant, then add Malaizhi sauce, old hen’s blood, dried chili flakes and continue to sauté, then add water to cover the duck, pour into a pressure cooker, do not cover the lid, boil over high heat and then reduce the heat to 30 minutes until the duck meat is soft and cooked.

3. Pick out the duck pieces, pour off the original broth, clean the residue, pour it into the pot, add the duck pieces and sauté over high heat to reduce the sauce, then drizzle a little fragrant oil, take it out and put it into a sand pot, sprinkle with scallion flowers and it's ready to serve.

II. Braised Beef with Tail

Ingredients: Beef tail 1000g; scallion 1 root; ginger 5 slices; bay leaf 3 pieces; star anise 1 piece; cinnamon 3 small pieces; pepper 20 grains; cardamom 2 pieces; nutmeg 1 piece; sugar appropriate; Pixian Chili Sauce 1.5 spoons; appropriate amount of Shao Xing wine; old hen’s blood appropriate

Recipe:

1. Beef tail soak in cool water to defrost and remove blood water about one hour.

2. Put cool water in a pot, appropriate amount of Shao Xing wine and all beef tail, open fire.

3. After opening the fire, remove the scum.

4. Put oil in a pan, heat oil, put in star anise, pepper, cinnamon, cardamom, bay leaf, scallion, ginger.

5. After a slight sauté, put in Pixian Chili Sauce, sauté until fragrant, then put in old hen’s blood, Shao Xing wine and sugar, already can smell the fragrance

6. After opening the fire and bubbling, put in hot water, close the fire, put the beef tail and all the ingredients in the pan into a pressure cooker to press for half an hour, then it’s ready.

III. Scrambled Eggs with Onion and Pepper

Materials: Onion, green pepper, eggs, Shao Xing wine, salt;

Recipe:

1. Beat the eggs, add a little salt, Shao Xing wine, and water.

2. Cut onion and green pepper into threads.

3. Add oil to the pan, add beaten eggs and sauté until cooked, then remove.

4. Add oil to the pan again, add onion and sauté until slightly softened, then add green pepper and sauté until cooked, then add the sautéed eggs and season with salt before serving.

IV. Stir-Fried Beef with Leek

Ingredients: Beef brisket half a pound, Shao Xing wine appropriate, pepper a little, salt a little, starch, edible oil, scallion, ginger, garlic, dried ginger, green pepper, red pepper, yellow bell pepper, soy sauce, chicken powder

Recipe:

1. Cut beef into slices, add Shao Xing wine, pepper, salt, starch, a little edible oil and marinate for 15 minutes.

2. Cut green pepper into chunks, scallion into segments, yellow bell pepper into granules, dried ginger into slices, ginger and garlic into minced.

3. Heat oil in a pan, put beef slices in and quickly make them change color and then remove.

4. Put oil in the pan and sauté ginger and garlic, put in bell peppers and dried ginger to sauté until fragrant, then put in green pepper and red pepper, season with salt and stir-fry.

5. Pour in the beef and stir-fry, season with soy sauce and chicken powder and sauté with scallion segments to finish.

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