Stripped flesh pork, cut into pieces, prepared ginger and onion mince with shallow bars. In this mixture was added the concentrate , starch, pre- diluted with cold water ( 1: 1) salt, and stir well . After that mince formed small balls (meatballs ) .
When ordering meatballs fried in deep fat until a brown crust , then recline , put on a plate , on board of which poured huatszeyan .
Appearance - slide of meatballs ( balls) golden.
Taste - fried pork cutlets with the scent of allspice .
In milled in a meat grinder with a fine grid pork poured starch, pre- diluted with cold water ( 1: 1) , soy sauce, rice vodka , add concentrate, mixed thoroughly and cut up beef in the form of small balls ( meatballs ) .
When ordering meatballs fried in deep fat until a brown crust and recline . On the same pan , leaving a little fat on it , put chopped onions , garlic and repeatedly shaking lightly fried and then poured with stirring : a prepared mixture in a separate pan . This , the mixture consists of untucked chicken broth (20 g ) , soy sauce , rice wine , ginger infusion , concentrate , salt , vinega
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For the preparation of the sauce is poured into a pan filled broth ( 20 g) , vodka, rice , soy sauce, and the concentrate was put brought to reflux , whereupon the foam is removed and by rotating the pan left to right, poured starch dissolved in cold water ( 1: 2) , and melted lard.
For the preparation of minced pork flesh trimmed of fat , cut into small pieces and passed two or three times through a meat grinder with a fine grating or finely chop with a knife. Trepangs thoroughly drained of water and finely chop with a knife.
Boiled and peeled pork tongue cut into thin slices.
When ordering the pan lay language , pour seasoned chicken broth (20 g) , soy sauce, rice vodka , put the concentrate and boiled. Thereafter , by rotating the pan left to right, trickle poured starch dissolved in cold water ( 1: 2) and a melted lard.
Appearance - slices of boiled tongue in sauce of dark brown color .
Taste - boiled tongue with various spicy aroma of spices.
Pork kidney washed, cut in half (lengthwise ) , cut the tape and fat and buffed side of each half kidney make shallow cuts lengthwise and then cut into small slices, zashparivayut them in boiling water until the order is stored in a cool place.
When ordering a separate pan put a mixture of products : soaked and wrung from mushrooms muer water , starch, diluted with cold water ( 1: 2) , soy sauce, rice vodka , concentrate, seasoned broth , vinegar, chopped green onions and cole long cloves of garlic .
Flesh hind leg of lamb trimmed . At Belly spare inner side edges of the middle incision film and trimmed of fat .
Prepared lamb put in a bowl, pour the water so that the meat was covered with it , add aromatic vegetables, condiments , spices (soy sauce , rice vodka , onion , parsley , dill , ginger , concentrate, cinnamon, cloves , star anise , allspice ) and cook at low boil . Preparedness lamb removed ; brisket and brisket bone removed . Chilled meat cut into pieces (one per serving) and stored as semi .
When ordering lamb dipped in egg mixture
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Stripped flesh back legs cut into thin slices. Syangu prepared mushrooms and bamboo shoots , cut into slices . Each slice of purified garlic chopped in length. Processed green onions cut into slices 2 cm long
When ordering lamb slices soaked in a mixture of protein and starch , diluted with cold water ( 1: 1) , fried in deep fat heated slightly and throws . On the same pan , leaving her a small amount of fat , put bamboo shoots , mushrooms and syangu , repeated shaking pan , deep fried them . Then put ovine , poured into pre-prepared mixture of a separate pan soy sauce , rice wine , seasoned chicken br
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Flesh back legs cut into small cubes (2X2 cm) , put in a bowl, pour cold water so that the meat was covered , and cook until soft. After that, pour broth and poured untucked chicken bro
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Stripped from films tenderloin cut into strips . When ordering tenderloin fried in deep fat heated slightly and throws . On the same pan , leaving a little fat on it , put shredded , soaked and then squeezed water from pickled root foshou (p. 58) and , with repeated shaking pan , deep fried it. After that, put in the pan " fried tenderloin , shaking stirred , poured untucked chicken broth (20 g ) was added concentrate, soy sauce, rice vodka , repeated shaking and pour melted lard.
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