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Water shark net 500g ... Duck gizzard 6

Seawater 250g kudan ... 12

Net fat hen ... A black mushroom with 200 grams of water. ...

Water-soaked pork tendon ... 250g Fei Biao pork ... 95g.

Big Judu ............... has 75g of ginger.

Sheep elbow ............... 500 grams onion 95 grams.

Ham with clean tendons 65438+ cinnamon 050g ...............10g.

Soju made by cooking scallops ...125 ... 2500g

Clean winter bamboo shoots 500g monosodium glutamate ............10g.

Yu Chunshui 250g rock sugar ............ 75g.

Belly bream125g first class ... 75g soy sauce.

Baoqian ...1000g pig soup ...1000g

Pig's Tip1000g Shulard ............1000g

Net ... a duck ...

Production method:

1. Remove the water from the sand shark, put bamboo slices in the grate, put them in a pot, add 30 grams of boiling water, 15 grams of ginger, 100 grams of cooking 10 minutes, and take out its support. There is no need to take out the onion, ginger and juice.

2. Cut Yuchun into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Jiu Shao100g, ginger15g and cook for 0/0 minute, remove the fishy smell, and remove the onion and ginger.

3. Put the abalone in a cage, steam it, then take it out and steam it over high fire. After cleaning, cut it into 2 pieces, cut it horizontally, put it into a pen container, add 250g of soup,15g, steam it in a cage over high fire for 30min, then take it out and steam it to decant for juice. Gedan is cooked and peeled.

4. Chickens and ducks should remove their heads, necks and feet respectively. Pick the pig carcass, clean it, and wash it. The sheep scratched their elbows and cleaned them. More than four are expected to be cut 12, and boiled with clean duck gizzards for a period of time like boiling water, and the blood is removed for salvage. Wash the pig's belly, turn it out twice with boiling water, boil it for a short time, remove the turbid smell, cut it into 12, hacker, add 250g of boiling soup, add a little boiling to 85g of wine, and you can pick it up in a short time, but Tom Khan doesn't want it.

5. Wash the sea cucumber water and cut it into two pieces. Wash the pig's trotters and cut them into 2-inch long sections. Add 1 50g water to the hamstring, put it on a long hoof fire and steam it for 30min, then take it out, steam it until it is decanted to get juice, and cut it into pieces with the thickness of1cm. Boil the winter bamboo shoots in a boiling water pot for a short time, then take them out and cook them. Cut each bamboo shoot into four straight pieces and pat them gently. Buy a wok, add 70 woks of cooked oil to heat it, stir-fry Gedan and winter bamboo shoots, and take them out for about 2 minutes. Then, drill the fish into the belly of the fish, stick it by hand until it can be broken, pour the oil until it leaks, then take it out and soak it in water, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm.

6. Leave more than 50 grams of oil in the pot, and the fire is very hot at 70. Stir-fry 35 grams of onion and 45 grams of Jiang Mo, add chicken, duck, mutton elbow, pointed pig, duck gizzard and pork belly, and add 75 grams of soy sauce, monosodium glutamate 10 gram, 75 grams of rock sugar and Jiu Shao 2/kloc.

7. Wash Shaoxing jar, add 500 grams of water, and Huo Wei will be hot. It is a clean jar in water, put it on the grate bamboo, cooked chicken, duck, goat, pig elbow tip, duck gizzard and pork belly block, and take black mushrooms and winter bamboo shoots into blocks, then slice shark's fin, ham, scallop and abalone into a rectangular gauze bag, and put it on chicken and abalone. When it's ready, put the jar wine on the charcoal stove, simmer for 2 hours, then boil, and put the fast bamboo joints, tendons, fish maw and fish maw into the high jar. I immediately sealed the jar, simmered for another hour, and took it out. After taking it out, I poured the jar vegetables into the big pot of Hu, opened the gauze bag and covered it. At the same time, I similarly followed a plate of radish and bean sprouts mixed with a plate of ham, the latter a plate of fried mushrooms, hot mustard oil, and a silver dish roll and fresh fried sesame seeds.