Jackie Chan welcomes the New Year
More than every year. There are many ways to make fish, such as roasting, steaming, stewing, etc., and what I often make at home is "five fillet fish". Knock the fish out first, the strength should be mastered, the head of the fish is too heavy, it is ugly, it is useless to be light, and the fish will "snap" and shake its tail when scraping the scales, which will make you bloody and watery.
Clean up the scales, flush a few scoops of water, wash off the mucus, and cut the back of the fish, so that the fish is separated in half but connected, and it looks good.
Then take out the internal organs, remove the gills, scrape the black membrane, cut the flower knife, smear the salt and marinate to taste, then cover it with dry powder, fry it in the pot until golden brown, remove the oil and put it on the plate; Leave the bottom oil in the pot, add the five willow ingredients and seasonings and stir well, and pour it on top of the fish.
The five willows are made from pickled buckwheat, large meat ginger, green papaya, radish, and cucumber shredded separately, and sugar, oyster sauce, and soy sauce are added to make a sweet and sour topping.
Money is rising all over the place.
Seeing the name of this dish, it is estimated that everyone is confused, in fact, it is braised dried bamboo shoots with shiitake mushrooms; It is because the mushrooms are round like copper coins, and the bamboo shoots grow high, hence the name.
First, soak the dried bamboo shoots in rice water overnight in advance, then put them in a pot under cold water, put in the dried bamboo shoots and blanch them to remove the astringency, then cut the Japanese character slices, and fry the dry water in the pot.
Shiitake mushroom soaking. Heat the pot, add chicken fat, ginger and shallots, then pour in cooking wine, pour in the water for soaking shiitake mushrooms, add salt, sugar, light soy sauce, shiitake mushrooms, bamboo shoots, turn to low heat and simmer for 1 hour, drop oyster sauce, thicken with cornstarch water.
Lettuce and fish curd soup, reunion.
Lettuce homonym to make money, fish rot round round delegation round.
The highlight is to make fish curd, use dace meat to chop and mix with water, eggs, salt, cornstarch, and my unicorn arm as a human-shaped mixer to stir in the same direction, mix until it is thicker and thicker, add some water and continue to stir for 15 minutes, add water 3 times, it takes about 45 minutes.
When my arm was about to be scrapped, my lover's voice came in time: Okay, it's okay, you go down and rest, and I'll do the rest of the heavy work.
She squeezed the round ball into the warm oil, and then pushed it with a spoon to make the fish rot float, and her hands kept turning to make the fish rot evenly oiled, which is called rough and heavy work?
When making Shengcai soup, first blanch the chicken offal (kidney, intestines, heart, red), pour the chicken soup into the pot, add the chicken offal, fish curd, lettuce, and cook for about 1 minute with salt.
Get rich. Looking at the name of the dish, it is another dish that makes people misty, in fact, it is braised pork trotters; On our side, the trotters are divided into front and back, the front is called the pig's hand, and the back is called the pig's foot.
First scorch the skin of the pig's hand with fire, soak and scrub it clean, and then cut it in half, the difficulty comes, the pig's hand is round, which means that I have to hold a sharp knife in one hand, straight into the middle of the pig's hand as a locator, and hold the machete in the other hand to stick to the sharp knife and chop it vertically.
Chop eight pieces of two halves of pork knuckles, add water and condiments to simmer until the juice is thick, put in the soaked hair cabbage, and then simmer until the juice is dry, and then take it out of the pot.
Buckle the meat. This dish scared away a lot of novices, the reason for the horror is that the skin of the pork belly will react violently when it encounters hot oil, resulting in a fryer.
Here's how my neighbor fried the pork: after the pork belly was cooked to 7-8 years of maturity, countless holes were inserted into the skin of the meat, and then vinegar was poured and salted.
After the painting style changed, the neighbor poured oil into the pot and put on a helmet and anti-scald gloves; When the oil is hot, he holds the pieces of meat in a fence, and holds the lid of the pot in the other hand as a protective shield.
Boom", the hot oil blew the lid crookedly, splashing out from the middle of the meeting, and there were countless impact points on the neighbor's body.
As for the seasoning of the buckle meat, there are really thousands of differences in various places, each teacher has its own method, each horse has its own sa, and each worships its own Bodhisattva. Sichuan pepper, chili, sour plum, mountain yellow peel, green onion, ginger, fermented bean curd, sugar, salt, light soy sauce, rice vinegar, etc., there are everything.
And each emphasized that his own approach is the most authentic, and what you are doing is stealing my teacher, and you only learn the surface of your own, which is not worth mentioning.
Steaming button meat, the time is also different, most of the Lingnan area is steamed for 45 minutes, and in the Central Plains, some places have to be steamed for more than 2 hours, the buckle meat is rotten to the point that it can not be clamped with chopsticks, it needs to be done with the help of a spoon, and the meat melts in the mouth, which is called enjoyable.
White-cut chicken. There is nothing to say about this, soak the chicken in slightly boiling water for about 20 minutes, pass the cold river, chop the pieces and put them on the plate, and build them back into the shape of the chicken; Served with sand ginger sauce or coriander and shallot soy sauce.
The difficulty lies in killing chickens, the New Year's steers weigh 5-6 pounds, to grasp the chicken wings with one hand, cut the neck with a knife in the other hand, and the chicken red must accurately flow into the bowl, without technology and strength it is really difficult to control.
The chicken's dying struggles are so great that many people don't expect it; I tried it in my hometown, and at first, the chicken was controlled and it didn't move, but when the chicken sensed something was wrong, it suddenly broke free, fell out of my hand, rushed forward desperately, and ran away in the blink of an eye.
I chased my legs, the dog was more excited, I pounced on it one step ahead, the chicken was not stupid, it would fly at the critical moment, and it flew on the melon fence at once, and the dog jumped a few times and failed to jump up, so anxious that "Wang" barked.
My dad is worthy of being a veteran, holding a bamboo pole, with the momentum of fighting bayonets with the Yankees, he inserted it into the chicken, pierced the chicken through a hole, and then threw it twice, and the chicken "snapped" and fell in front of me, good skills!
The New Year is always a lot of joy, even the dog is infected by this atmosphere, my child threw two kicks, the dog also came up to sniff with his nose, thinking it was a bone, suddenly a loud "bang", scared the dog to run back to the nest, incontinence, shivering ......