Claypot Chicken with Lotus Root

Initial Processing:

1. 750g of chicken bones are washed and put into a cold water pot, with 10g of, 10g of ginger slices and 10g of scallion segments. Bring to a boil over high heat, and simmer for 10 minutes, then drain the scum.

2. Put the chicken bones into the pot, add 2.5kg of water, bring to a boil over high heat, then reduce the heat and simmer for 2.5 hours.

3. Wash 1kg of tofu, cut into 8x2x2cm strips, and put into the pot. Pour in a little of the chicken bone broth over low heat and simmer until the tofu is infused with the flavor.

Cooking Method:

Heat 25g of vegetable oil and 75g of tea oil in a pot until five-tenths hot, then add 20g of garlic slices and 20g of ginger slices to stir-fry until golden brown. Then add the chicken bones and old tofu, season with 20g of oyster sauce, pour in 500g of chicken bone broth, bring to a boil over high heat and simmer for 15 minutes, season with 20g of Lee Kong Kee Red Sauce, 5g of chicken powder, 4g of salt, add 20g of red bell pepper segments and stir-fry for 2 minutes, remove from heat, transfer to a container, garnish with cilantro and serve.

Hundred Egg Braised Chicken

Main Ingredients: Thousand Egg

Accessories:

Vegetable Oil, Dried Chili, Pepper, Salt, Chicken Powder, Flavoring Agent

Cooking Method:

1. Cut the thousand egg into 6cm x 3cm x 0.5cm slices, put into a four-fifth hot oil pan until slightly golden, then turn out and drain the oil.

2. Heat the oil in the pot, put in 50g of pork belly minced, stir-fry until fragrant, then add 200g of dried chili and 100g of dried pepper, stir-fry evenly.

3. Add a little chicken broth and bring to a boil, season with 5g of chicken powder, 5ml of Mei Ji Fresh Soy Sauce, 5ml of Fresh Dew, 3ml of Spicy Fresh Dew, then add the thousand egg.

4. Adjust the heat to bring to a boil, after thickening, add 20g of Lee Kong Kee Red Sauce, 5g of chicken powder, 4g of salt, add 20g of red bell pepper segments and stir-fry for 2 minutes, then set aside.

Radish Braised Beef

Main Ingredients: 1kg of yellow cattle ribs

Accessories:

Radish, fresh chicken oil, salt, pepper,, green onion, ginger

Cooking Method:

1. Wash the beef ribs, put into the pot, add appropriate amount of water, bring to a boil, remove foam, then add, fresh chicken oil, braised beef for six tenths (fire paste) time, then add radish blocks, use salt, flavor and pepper to season.

Characteristics:

The soup is clear and transparent, the beef is tender and fragrant, and the flavor is rich and fragrant.

Cooking Techniques:

1. When making radish braised beef, it is best to use fresh yellow cattle ribs, because yellow beef is less pungent and fragrant than other beef, and it is more suitable for stewing. Secondly, because the ribs have a characteristic of not dispersing shape when boiled for a long time, this is very important.

2. Wash the beef ribs clean before braising, then braised, cut into 3-3.5cm pieces, and after braising the beef, filter out the impurities in the water and use them.

3. Chicken oil is an essential ingredient, which enhances the aroma of the soup and makes the radish taste more moist and not bland.

Eggplant Braised with Sauce

Main Ingredients: Long eggplant, pork loin minced

Accessories:

Ginger particles, eggs, salt, vegetable mustard powder, pork loin minced, pickled vegetable minced,, green and red small bell peppers, garlic particles

Accessories:

Salt, light soy sauce, white sugar, soy sauce, flavor enhancer, vinegar, red oil, flower pepper oil

Cooking Method:

1. Cut the long eggplant into knife-shaped slices, and put the minced pork loin into a bowl, add ginger particles, eggs and mix with salt to make meat filling.

2. Heat oil in the pot, put in eggplant slices one by one into the meat filling, then coat with a layer of egg mixture, when put into a pot, cut into 15cm long slices.

3. Put the eggplant slices in the pot, then pour in the meat filling, add, green and red small bell peppers, garlic particles and ginger particles, stir-fry until fragrant before adding light soy sauce, white sugar, soy sauce, flavor enhancer, vinegar, red oil and flower pepper oil, stir-fry evenly, then set aside.

Braised Pork Hands Duck

Ingredients: One piece of pork hand, half a duck, a little scallion

Accessories:

A(Green onion, ginger slice each 15g, old wine 15g)

Ordinary red sauce water 2kg, vegetable oil, sesame oil.

Cooking Method:

1. Wash the pork hands, cut into pieces of uniform size, put into a cold water pot, with A and pork hands, bring to a boil over high heat, drain the scum.

2. Wash the duck, don't cut the knife, braised over high heat, then cook the duck.

3. Heat vegetable oil to six or seven tenths, put in pork hand and duck, braised until the skin is wrinkled, remove and drain the oil.

4. Put ordinary red sauce water in the pot, bring to a boil, add pork hand and duck, small fire braised for 50 minutes, off the heat, remove the duck, cut into large pieces.

5. When the customer orders, put the pork hand and duck pieces into a sesame oil pot, then pour in the sauce water 250g and bring to a boil, finally sprinkle with scallion for garnish.

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140020010040

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120

220

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B505

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115

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350

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A1015

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550

6250

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