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Ingredients: Duck 1 pc. (283 g per serving), lard 30, 10 rice wine, ginger 10, 10 parsley, dill 10, 57 tomatoes, cucumbers 53, 13 onions, green onions 13 5 soy sauce, sugar 5, concentrate 5 star anise, cloves, cinnamon, allspice and 1. Output 1ea. (100 g per serving).
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Prepared for the smoked duck (p. 114) cut along the back, put in an earthenware bowl, pour broth untucked (200 g) rice vodka, soy sauce, ginger brew, I put concentrate aromatic seasonings and spices and leave to marinate refrigerated place on 3-4 hours. After this bowl with the content put in a strainer and cook steamed until tender.
When ordering the duck cooked in deep fat fry until golden brown, then it throws the whole carcass and (cut down) put on a dish. Decorate duck slices of fresh tomatoes, cucumbers and green onions, chopped
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Ingredients: 200 Offal of poultry, mushrooms muer 3, 5 soy sauce, lard 30, 13 green onions, onions 13, garlic 13, starch 10, concentrate 5. Portion weight 200 g
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Heart and liver of poultry, ducks some better after appropriate preparation cut into small: slices, and the stomach - for four pieces in length and each portion of the stomach, moreover, make cuts in the form of oblique cells (but not cut through to the end). Then scalded tripe, washed, recline and fry in deep fat.
Simultaneously, in a separate pan put water and pressed sliced mushrooms muer concentrate, green onions, chopped 2 cm long, fine-cut onions and garlic, salt, pour untucked broth (20 g), rice vodka, soy sauce, ginger infusion, starch , diluted with cold water (1: 2).
When your order is strongly heated pan with a smal
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Ingredients: Pork 118 eggs (protein) l / 4 pcs., Starch 20, lard 30, 10 fresh ginger, onions 12. For the sauce: soy sauce 5, 10 rice wine, starch 10, 25 sugar, vinegar 5 concentrate 5. portion weight 150 g
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Stripped flesh back leg or loin, cut into slices. Prepared onions and ginger cut into strips.
In order pork slices soaked in a mixture of egg white and starch, wherein the starch is cold water pre-diluted (1: 1). Roast pork fried, preparedness throws. Then the same pan, leaving thereon. a little fat, put prepared onion and ginger, and after repeated shaking lightly fried, then put the pork and pour prepared beforehand in a separate saucepan mixture of untucked chicken broth (20 g), rice wine, soy sauce, concentrate, vinegar, sugar and starch diluted with cold water (1: 2), mixed b
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Ingredients: Pork 118, 125 fresh cabbage, lard 30, 5 soy sauce, rice wine 10, 10 ginger concentrate 5. Portion weight 200 g
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Flesh back bliss or loin trimmed and cut into slices. Prepared by the head of fresh cabbage cut into 2-4 pieces, cut stalks and cut into small squares, and then cook until soft and recline. When your order is strongly heated pan with a little fat and put pork, repeatedly shaking, fry until cooked, then put the prepared cabbage, pour seasoned broth (20 g), rice vodka, soy sauce, put the concentrate and repeating shaking, stirring. After that, pour in the melted lard.
Appearance - slices of pork, mixed with pieces of cabbage, lightly soaked with fat.
Taste - fried pork and cabbage with soy sauce flavor.
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Ingredients: Pork 118 100 Sichuan pickled cabbage, lard 30, 5 soy sauce, rice wine 10 Concentrate 5. Portion weight 200 g
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Sichuan pickled cabbage, cut into slices, put in cold water for 10-15 minutes, then recline and stored without water in a cool place. Flesh back leg or loin trimmed and cut into thin slices.
When ordering prepared pork put on strongly heated pan with a little fat and shaking, deep fried and then added Szechuan cabbage, concentrate, pour soy sauce, rice vodka, untucked chicken broth (20 g) and shaken again, then pour the melted pork lard.
Appearance - slices of pork, mixed with pieces of cabbage, lightly soaked with fat.
Taste - roasted pork, spicy enough, with the aroma of soy sauce.
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