Deep-fried steamed dog meat

Peculiarity:

The meat is tender and the soup is fresh, mellow and delicious, salty, fresh and slightly spicy.

Raw material:

2 grams of cooked white dog meat, 0 grams of yam (or winter melon), 0 grams of sesame oil (0 grams of actual consumption), 0 dried chili peppers, 0 grams of soy sauce, 0 grams of soybean sauce (stewed sauce in Korea), 0 grams of cooking wine, 0 ml of dog bone broth, 0 grams of ginger, 0 grams of green onions, 0 grams of ingredients, 0 grams of monosodium glutamate.

Production process :

1. Peel the cooked white dog meat slices, cut them into thick slices, cut them with a shallow flower knife, then cut them into domino pieces, put them in a bowl, mix them with sauce and ingredients, wash and clean the yams, peel them, cut them into rolling knives, and set aside.

2. Peel the large onion, wash it clean, and cut it into small pieces; Fresh ginger washed, peeled, and cut into pieces; Wash the dried chili peppers and remove the stems; Wash the ingredients with water and set aside.

3. Fry the pot on the heat, add sesame oil to heat, and add the mixed meat; Fry until golden yellow, pull out, control the oil, put it on the dog meat slices in the bowl, add monosodium glutamate, big sauce, dog bone soup, suscor, ginger, dried chili pepper, pepper, steam on the top, take it out, remove the onion, ginger, dried chili, and ingredients, and buckle it into a bowl.

Pan-fried dragon fish

Raw material:

200 slices of dragon fish (about 0g), 0g of oyster beans, 0 pieces of reeds, 0g of mushrooms.

Preparation:

WHM Mediterranean Garlic Spice 150g, White Wine 0ml, Wasabi 0g, Clear Soup 0L, Yellow Oil 0g, Lemon Juice 0ml.

Method:

1. First absorb the water of the dragonfish, add lemon juice and McCormick Mediterranean garlic seasoning, mix well, marinate to taste;

2. Stir-fry the oyster beans with yellow oil to make them fragrant, add Japanese-style green wasabi after adding the clear soup and boiling, and then use a mixer to mix them into oyster bean puree at high speed and set aside;

3. Heat the pan, fry the fish until golden brown on both sides, before leaving the pot, pour white wine, after the alcohol volatilizes, put it on a plate, put it on the broad bean puree, and then serve with asparagus and mushrooms.

Tips：

Dragonfish is a common, low-cost ingredient with thick and plump flesh. It is suitable for all kinds of cooking, as long as there is innovation in flavor, and then from the perspective of color and nutrition, it can be reasonably matched with side dishes, which can make it obtain higher value.

Green onion oil beans

Ingredient:

Broad bean kernels, chives, scallion oil, chicken broth powder, salt, monosodium glutamate, broth.

Steps:

1. Peel the broad bean kernels, add salt to boiling water and cook and remove to cool.

2. Put the broad beans into the broth stock after water control, and add the base flavor to brew.

3. Cut the chives into chopped green onions and fry them in scallion oil for later use.

4. Take out the soaked broad beans, add seasoning and chive oil, mix well and put on a plate.