Firewood put the ducks

Menu features:

This dish is a famous pictogram dish in Tan's cuisine. Its processing and production pay attention to knife work, pay attention to molding, and the shape is like firewood. The finished dish is red, white, brown and light yellow, which is set off against each other in the bright juice and thickening, which is particularly distinct, and its taste is fresh and sharp.

Raw material:

50 ducks (about 0 grams), 0 grams of moss, 0 grams of winter rafts, 0 grams of shiitake mushrooms, 0 grams of cooked ham, 0.0 grams of refined salt, 0 grams of soy sauce, 0 grams of sugar, 0 grams of wine, 0 grams of chicken soup, 0 grams of water powder.

Production process :

1、將鴨子自脊背部開膛，掏去內臟洗凈。 鴨子放入盆內上屜蒸至六、七成熟取出，滗去湯，放一圓盤內，待晾涼后剔去鴨骨，要保持鴨肉、鴨皮完整不破。

3. Place the duck skin side up on the cutting board, cut vertically with two knives and change it to 0 strips with the same width, and then cut it horizontally into small strips one centimeter wide. Winter bamboo shoots, mushrooms, and cooked ham are cut into strips half the width and length of the duck strips, and then the winter bamboo shoots and mushrooms are scalded with boiling water, removed, and rinsed with cold water.

3. Soak the moss in warm water to soften, then wash it with water, and the thick one should be broken into two from the middle.

4. Take a moss vegetable, put it horizontally on the cutting board, first take a piece of duck meat (skin side down) and press it horizontally on the vegetable moss, take a mushroom and put it on the side of the duck meat, press the winter bamboo shoots on the top of the mushroom, take a mushroom and put it on the side of the duck meat, and press a winter bamboo shoot on top of the mushroom; Put ham on the other side of the duck meat, and then tie the duck meat, mushrooms, bamboo shoots, and ham into a firewood handle with moss. After bundling, cut off the excess moss. According to this method, all the duck meat, mushrooms, bamboo shoots, and ham are tied into a firewood handle.

10. Put the bundled firewood duck and duck skin down into a deep disc, after the yard is good, then put the remaining mushrooms, bamboo shoots, ham and duck pads that are not enough to put on it, add duck soup, chicken fat, refined salt (0.0 grams), monosodium glutamate (0 grams), sugar (0 grams), Shao wine (0 grams), steam for about 0 minutes on the drawer and take it out, decant the soup in the plate into the stir pot, add refined salt (0 grams), monosodium glutamate (0 grams), sugar (0 grams), Shao wine (0 grams), soy sauce, and adjust the flavor after the soup boils. Thicken it with water starch into a thin rice soup shape, and pour it on the duck with the flip buckle.

Bacon, sausage, artichoke rolls

Raw material:

Guizhou bacon dices, sausages, Guizhou potatoes, Guizhou sour radish shreds, peanut kernels, chopped coriander, sweet noodle sauce.

Make:

1. Peel and wash the potatoes, mash them into a puree after steaming, spread them on plastic wrap, add diced bacon and sausages to roll and set;

2. Fry in hot oil until the surface is browned, code the plate, pour sweet paste, sprinkle shredded sour radish, chopped coriander, and garnish with peanut kernels.

Famous and fragrant pigfish

Ingredients:

10 eight abalones, 0 grams of fragrant pork three-line meat, 0 grams of morel mushrooms, 0 grams of matsutake mushrooms, 0 grams of black truffle, 0 wolfberries, 0 fragrant leaves, 0 grams of abalone juice, 0 grams of oyster sauce, 0 grams of Maggi fresh, 0 grams of sesame oil, 0 grams of peanut oil, 0 grams of braised soy sauce, 0 grams of ginger, 0 grams of chives.

Method:

1. Wash and cut the three-line meat into square pieces, wash the abalone and remove the meat to remove the internal organs for later use, and wash and slice morels, matsutake mushrooms and truffles for later use.

40. Put oil on the pot and boil it until it is 0-0 hot, fry the three-line meat until it is golden brown, leave the bottom oil in the pot and add ginger and chives to fry until fragrant, add the third-line meat to the soup, braised soy sauce, oyster sauce, Maggi fresh seasoning, move to low heat and simmer for 0 minutes, the meat is soft and glutinous and ready to use.

3. Put peanut oil in the pot on a hot fire, add morels, matsutake mushrooms, truffles and stir-fry until fragrant, add abalone in broth, stewed third-line meat, season and burn with abalone juice, Maggi fresh, braised soy sauce and oyster sauce to taste and put on a plate.