Food Recommendations: Organic Beef Short Ribs with Fish Head, Pan-Fried Meat Balls, and Crispy Shrimp Hearts
Organic Beef Short Ribs with Fish Head
Features:
Aromatic fish head dish with a brown-red color.
Ingredients:
Main Ingredients: 1 organic large fish head (approx. 3.5kg), Wheat Field Grain-Fed Beef Ribs 150g
Seasoning: Salt 6g, Chicken Powder 6g, Flowering Wine 12g, White Pepper 3g, High-Quality Broth 300g, Salad Oil 1500g, Sugar 5g, Green Onion and Ginger each 5g, Meiji Spicy Sauce 6g, Red Onion Paste 4g, Emperor’s Fresh Steamed Fish 3g, Peanut Butter 3g, Corn Starch 150g
Instructions:
1Clean the large fish head, remove the gills and scales, and cut it in half using clean water. Prepare the beef ribs, cut them into 5cm long and 3cm wide pieces.
2Heat salad oil 1500g in a wok over a six-layer heat. Deep-fry the fish head for 1 minute, then remove it.
3Sauté red onion paste, add beef ribs and flowering wine, then add high-quality broth 300g and 500g of water, add the remaining seasoning, simmer over low heat until infused, thicken with cornstarch, garnish with green onions, and serve.
Mini Beef Balls
Ingredients: Ground Beef, Eggs, Green Onion and Ginger, Thirteen Spice, Salt, Chicken Powder, Starch, Oil, Seafood Soy Sauce.
Instructions:
1Prepare the ground beef, add an egg, mix well, add chopped green onion and ginger, add thirteen spice, salt and chicken powder, mix well. Add starch and mix well. If the filling is dry, add a little water to make it a comfortable consistency.
2Add a lot more oil than usual to the wok. Use a spoon to flatten the meat filling and sear it until golden brown and slightly charred.
3Prepare a starch slurry with seafood soy sauce.
4Add oil to the wok and sauté chopped green onion and ginger, then add thirteen spice.
5Add the prepared starch slurry, and when the slurry thickens, add the pan-fried meat balls, and add chicken powder for further cooking and serving.
Crispy Shrimp Hearts
Ingredients: Bamboo Shoots 1 root, Kei Shrimp 150g, Bird’s Eye Chili 1, Chili 1, Salad Oil, Salt 4g, MSG 2g, Ginger 2 slices, Garlic 2 cloves, Rice Wine 1 tablespoon, Starch 1 teaspoon.
Instructions:
1Wash and peel the bamboo shoots, then cut them into 1cm square pieces; peel and devein the Kei shrimp, marinate with rice wine, salt and cornstarch for a moment.
2Heat the wok. Sauté the shrimp hearts until they turn color (immediately turn off the heat when the shrimp turns color to ensure they are tender), then remove them from the wok.
3Leave the bottom oil in the wok, sauté chopped green onion and ginger, then add the bamboo shoots and stir-fry briefly, then add the bird’s eye and chili and stir-fry evenly, until the bamboo shoots turn a dark green color, season with salt and MSG, and turn off the heat. Finally, add the shrimp hearts and let the flavors combine relying on the residual heat in the wok (add the shrimp at the end to maintain tenderness).
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