Tag Archives: chicken

Braised fish in soy sauce

Braised fish in soy sauce.
The mouth of the fish, with fish mouth, Chinese sturgeon, fleshy, rich in pectin, to dry into the dishes, fresh, can. “Braised fish in soy sauce mouth” to dry mouth into the cooking, Sichuan is a famous Chongqing dish. This cuisine for sturgeon mouth several times to cook, so soft, with mushrooms, ham, pork knuckle, cabbage, red soup, with slow fire slow harvest food, juice color is bright red, fresh mellow thick, soft, winter and spring season, taste delicious.
Raw materials
Ingredients: 1000 grams of sturgeon solution.
Ingredients: 50 grams of mushrooms, ham 50 grams, 50 grams of chicken, pork meat 250 grams, 2 pairs of wings, chicken feet, 2 to 150 grams of fresh cabbage. Spices: 100 grams of Shaoxing wine, salt 5 grams, ginger 15 grams, 50 grams of onion Festival, pepper 2 grams, 10 grams of sugar, monosodium glutamate 2 grams, chicken soup 15 grams, 15 grams of fat,
System of law
(1) dry mouth of sturgeon into the boiling water pot, stew for about 90 minutes, remove scrape off sandy, deputy bone, washed, cut into 4 cm long, 1.5 cm wide stripe, reentry boiling water even boil for 3 Liang Sheng into the aluminum pan, add chicken broth (500 grams), with small fire 90 minutes out. Flowering Chinese cabbage to tendons washed, cut into 7 cm long, chicken wings, chicken feet in boiling water boil for a short while, into the aluminum pot bottom. Pig elbow in boiling water boil for a short look at the pieces of spare.
(2) wok stir, the next essential oils (50 grams) burning heat troughs twelve months later into the ginger, onion and stir fry until fragrant. Add chicken soup (750 grams), salt (4 g), sugar, color, pepper powder, pig elbow, fish hatched Shaofei, do floating foam, pour put chicken wings, chicken feet at the bottom of the aluminum, move to a small fire burning, pick to chicken wings, chicken feet, pig elbow meat, onion ginger move to stir admiral Decoction concentrated close, placed MSG push the uniform.
(3) another wok stir at home, lard oil till the 6 into the heat, flowering Chinese cabbage fried a few, chicken soup, mushrooms, ham, sliced chicken, white salt burn tasty, put the tray at the bottom, then the fish mouth even juice poured cover of the top.

The fish maw

The fish maw
Sichuan cuisine famous chef, to traditional cooking techniques, chess board pitched battle to the image, reproduced in the dish, Xie taste to fish maw dishes, beautify the dishes, dishes into red and green phase contrast, the tone is beautiful natural, soft texture of delicious soup, taste palatability light. The best soup Sichuan Traditional feast.
Raw materials
Ingredients 500 grams of water; yellow belly.
Ingredients: Chicken mixed with 500 grams, 10 grams of spinach, 50 grams of cooked lean ham.
Ingredients: white pepper 3 grams of salt, 1 grams, 50 grams of white wine, MSG 1 grams, 1500 grams of chicken soup, soup 1000 grams of egg white 50 grams of starch.
System of law
(1) will drift to the oil slick maw with a blade into 0.5 cm thick slices. Spinach leaves Gengzhong boiling water blanched remove cold bleaching, tore into filaments. Cut into filaments with ham.
2) will fish maw chip with chicken soup (750 grams), wine (25 grams), salt (1 g) in the pan picked up, fish out of the water dry, flat, after wiping egg white starch, and then coated with a layer of chicken grits wipe smooth, do grow 20 cm, width 15 cm of semi-finished blank, and then with spinach leaf stalks, ham wire in the chicken grits placed on the checkerboard, the cage with the fire steamed into the soup plate.
(3) stock and bring to the boil over, add pepper, salt, monosodium glutamate injection of white fish into the tray.