Introduction:
Traditional Maoxuewang is delicious, but slightly simple, and the materials used are also very common. Therefore, four kinds of seasonings, namely chafing dish bottom material, perfume fish material, special old oil and green pepper oil, are mixed and used, which makes this dish spicy, delicious, mellow and attractive. This material can also be used to cook fat beef in spicy pot, fish head king in spicy pot, catfish in spicy pot and so on.
raw materials:
15g of duck blood, 15g of pork loin slices, 8g of beef omasum and 8g of duck intestines, 5g of kelp slices, Agrocybe aegerita and 5g of winter vegetables.
seasoning:
2g of specially-made old oil, material A (15g of bean paste, 1g of dried pepper and prickly ash, 12g of ginger and 12g of garlic), 1kg of stock, material B (2g of chafing dish bottom material and perfume fish material, 5g of salt, sugar, cooking wine, green pepper oil, monosodium glutamate and chicken essence).
Making special old oil:
First, put a stainless steel vat on a strong fire, add 15kg of oil (butter or vegetable oil) and cook it, add 2kg of garlic slices, 2,5g of ginger slices and 3kg of onion slices, fry until it tastes dry, then remove it, then add 1kg of bean paste and stir-fry until it is fragrant, and then add 5g of fragrant leaves, 3g of nutmeg and 2 cinnamon. After refining the old oil, let it stand for 5-6 hours, remove the slag and add it into the soup stock for later use.
Preparation method:
(1) Add cooking wine to boiling water, and blanch duck blood and eel; Soak Flammulina velutipes and Agrocybe aegerita in another pot for later use.
(2) Add special old oil to the wok, add material A to stir-fry until fragrant, then add stock, add material B to taste after cooking, then put it into the sea, cook the sliced scallops and Agrocybe aegerita for 15 minutes, and fish it to the bottom of the wok.
(3) Add duck blood and pork loin slices into the sauce in the pot, finally add beef tripe and duck intestines and cook for 1 minute, then take out the pot and sprinkle chopped green onion into the incense pot.
(4) Add material C into another pot, stir-fry until fragrant, and then pour it on the surface of the dish.
chopped wild okra
Ingredients:
2g fresh okra
Accessories:
2g homemade chopped pepper sauce
Seasoning:
2g chicken essence, 1g pepper, 2g Chili oil and 15g vinegar.
Practice:
1. Cut off the tail-connected parts of fresh okra, wash it and drain it, and put it neatly into a plate for later use;
2. Put a little base oil on a hot pan, add chopped red pepper and stir-fry slightly. After turning off the fire, add chopped garlic, 1 tbsp soy sauce, 2 tbsps steamed fish black bean oil, a little sugar, and add 2g chicken essence, 1g pepper, 2g Chili oil and 15g vinegar to make a flavor juice.
3. Put the sorted fresh okra neatly, add the evenly mixed flavor juice and pour it on.
Home-made chopped pepper sauce:
1. Wash the red pepper and air it until it is completely dry without moisture;
2. Wash the chopping board, knives and containers to be filled with chopped peppers until there is no oil, and dry them in the sun, that is, no oil and raw water can be left in all tools and containers;
3. Chop the red pepper, cut the garlic cloves together, chop them into even pieces, put them into the prepared container several times, and add salt to mix well;
4. Don't bottle chopped peppers too full, leave a certain space at the bottle mouth, pour in white wine, and then seal;
5. Ferment the mixed chopped pepper in a well-ventilated room at room temperature for 2 days, then transfer it to the refrigerator for cold storage, and eat it after pickling for 7 days.
Tip:
1. Be sure to wear gloves before chopping peppers to avoid the discomfort of pepper juice on your hands;
2. Don't touch water and oil on all utensils, or they will deteriorate easily.
the secret appetizing pork hand
features: sour and spicy, appetizing and invigorating the spleen, and the taste juice relieves the greasy pork hand.
raw materials: 2 pig hands, about 45g, and sweet potato vermicelli, 1g.
seasoning: homemade flavor juice (5g of red soy sauce, 1kg of balsamic vinegar, 1g of crushed ginger, 3g of chopped green onion, 3g of minced garlic, 1g of fresh millet spicy festival, 3g of salt and 5g of monosodium glutamate) is 2g, chicken essence is 5g, monosodium glutamate is 5g, salt is 5g, and millet pepper is 1g.
Production method:
1. Remove the hair from the pig's hands, add boiling water (add onion, ginger and cooking wine) to remove the blood, remove and control the dry water, then steam in a steamer for 3 minutes until it is rotten, take it out and change it into pieces.
2. Make sweet potato flour with boiling water, then add boiling water for 1 minute until it is cooked, take it out and put it on the bottom of the plate, and buckle the steamed pork hands on the vermicelli on the plate.
3. Put the homemade flavor juice into another pot, add chicken essence, monosodium glutamate and refined salt to taste, add millet pepper powder, sesame oil and pepper oil to boil, pour it on the pig's hands and sprinkle with coriander powder.