Old Pot Head Beef Brisket, Congee with Mixed Mushrooms and Fish Paste, Bone Pork, Yam and Sea Cucumber Braised Dish
Old Pot Head Beef Brisket
Place a beef brisket with beef shank in a pot filled with a large amount of fine sand, then cover with another iron pot, and heat for a long time. Although the seasoning method of the dish is ordinary, the fresh flavor of the finished product is more prominent than simply placing the pot on the fire to add heat.
Ingredients:
Beef brisket 500g, pork belly 50g.
Seasoning:
Ginger slices 100g, floral wine 100g, beef consommé 20g, chicken powder 10g, green onion segments 50g, dried chili, salt 5g, A seasoning (green onion segments, ginger slices 15g, floral wine 50g).
Production:
1. Wash the beef brisket, cut it into 4cm segments, slightly rinse and put it into a cold pot, add A seasoning, boil over high heat, remove foam, take out and dry; cut the pork belly into 2 pieces, blanch.
2. Take a pot, put the beef brisket, pork belly, remaining seasoning, and pour in 750g of water, cover with a lid.
3. Take a large iron pot, put sand (thickness 5cm), place the pot with beef brisket on the sand, then take a pot upside down on the pot, this effectively creates a sealed heating space for the pot, heat over high heat for 2.5 hours, take out the pot and serve directly.
Congee with Mixed Mushrooms and Fish Paste
Highlights:
This dish uses rich chicken broth to extract the freshness of mushrooms, and then puts in homemade fish paste to cook slowly, even if it's cooked for a long time, it won't break or disperse. Fish paste absorbs the flavors of both, it's light and fresh.
Cutting Board:
1. Yunnan rice noodles 100g, pass water, take out and lay in the braising pot as a base; bell mushrooms 50g cut into rhombus slices; white pearl mushrooms 80g, crab mushroom 20g trimmed; wood ear 10g soaked in water.
Stove Top:
1. Yunnan rice noodles 100g, pass water, take out and lay in the braising pot as a base; bell mushrooms 50g cut into rhombus slices; white pearl mushrooms 80g, crab mushroom 20g trimmed; wood ear 10g soaked in water.
2. Put rich chicken broth 500g in the pot and boil, add mushrooms slightly to cook, pour into the braising pot, add fish paste 200g, slowly cook over low heat, add salt, chicken powder 4g, Kitchen King Fresh Seasoning 2g to season, when the broth is almost cooked, pour in melon rind slices 20g to continue to cook, before plating, sprinkle Western celery segments 10g and carrots 5g.
Bone Pork, Yam and Sea Cucumber Braised Dish
Ingredients:
Bone pork 400g, live sea cucumber, rattan mountain yam 200g each.
Seasoning:
A seasoning (salt 5g, flavor enhancer, shellfish extract 3g each, chicken broth 3g), green onion, ginger, star anise, liquor, Kitchen King Fresh Seasoning, cornstarch 5g each, vinegar 20g, bone broth 150g, salad oil 1kg (about 50g).
Production:
1. Cut the bone pork into 3cm long blocks and blanch, put it in a high-pressure cooker and add green onion, ginger, star anise and liquor to pressure cook for 8 minutes.
2. Peel and cut the rattan mountain yam into 3cm long segments, blanch and fry in hot oil until crispy, then fry the bone pork in the same oil temperature for 10 seconds and remove to drain oil.
3. Remove the head and internal organs from the live sea cucumber and cut it into 2cm long segments, wash it with white vinegar, then stick it with cornstarch, blanch it.
4. Heat the oil in the pot, stir-fry green pepper and red pepper strips, add soy sauce, pour in bone broth, put in bone pork, yam and add A seasoning and simmer over low heat until the broth is thick, then put in sea cucumber and cook over high heat for 10 seconds to thicken, serve in a dish and garnish with green onion.
4.,A10
