Zhong Tianzheng saw that the hour was almost up, and immediately returned to reality from the cooking space, then picked up the firewood, took it back, pretended to pick up a bundle of firewood, and then returned to his cooking position.

Zhong Tianzheng saw that there was a contestant, who was similar to the dishes he made, and when he looked at it, it turned out to be Hunan cuisine, and the quantity was not much worse than his own.

Zhong Tianzheng was surprised.

"This man's strength is not bad. Zhong Tianzheng continued to cook.

At this time, most of the people on the field were already tired, and their energy was gone, and it seemed that they had almost reached the limit.

Zhong Tianzheng is glad that he has a cooking space, which can save a lot of space, and at the same time, the ingredients can also be asked for by the system, and they are all cooking anyway.

Zhong Tianzheng killed the silver carp and boiled it into fish soup, added the local five-clawed red pepper powder, mixed in local specialty soybean paste, tea oil and other condiments, and then made fish meal with dry cut powder. The most important thing is the soup stock, which is made of various spices, which is indispensable for fish, ginger, garlic, chili pepper and tea oil, the fish must be silver carp, and it should be a live silver carp bought in the morning, and it is not allowed to be a little fake, with the fish that is overnight or put in the refrigerator to do, the soup will not be fresh. Spicy and fresh make up the special flavor of the fishmeal.

It is understood that the real Qifengdu fish meal, the powder is made of high-quality dry cut powder from Qifengdu, and the soup is made of silver carp in this Qihe River (also known as the West River). Locals said that a few years ago, there were several old people in the town who specialized in cooking traditional and pure fish meal, and after these old people died or closed down one after another, it was the locals who cooked fish meal, which was also quite different from the traditional fish meal. Despite this, there are still many outsiders who come to Qifengdu to eat fishmeal. Fishmeal is one of the most popular breakfast foods in the region.

Zhong Tianzheng then made goldfish and lotus, dried squid, shrimp feed, fresh red pepper, vinegar, kimchi, egg white, minced meat, refined salt, shiitake mushrooms, monosodium glutamate, coriander, dry starch, green beans, garlic cloves, and sesame pickles.

He removed the dried squid, made a good alkali, rinsed it clean, cut a cross knife on one side of the front, cut 0.3 cm thick silk on the other side, do not cut it, and then cut it into 4 cm slices, that is, into a goldfish shape, put it on a plate, add 0.5 grams of refined salt and 25 grams of dry starch and mix well! Cut fresh red peppers, pickles, garlic cloves, and Shuifa shiitake mushrooms into diced rice grains; 25 grams of monosodium glutamate, 25 grams of dry starch, vinegar, and 10 grams of water are mixed into juice. Stir the egg whites well and stir in the shrimp stock. Take 12 shot glasses, smear cooked lard one by one, put egg white, shrimp and ingredients into the cup, inlay 5 green beans around, put a green bean in the middle, steam for 2 minutes on the basket, that is, become a lotus pod, and keep warm in the cage.

Put the wok on a hot fire, put in the cooked lard and cook it until it is hot, squid it, slide it until it is rolled up and fished out at the knife. Leave 50 grams of oil in the pot, put in red pepper, kimchi, garlic cloves, shuifa shiitake mushrooms, minced meat, 4.5 grams of refined salt and stir-fry into the flavor, put in the squid roll and fry well, pour in the mixed juice, hold the pot a few times, pour in the sesame oil out of the pot, pick up the fish roll with chopsticks, put the head on one side of the plate in one direction, and then take out the prepared lotus pod, put it on one side of the plate, and put the coriander around it!

The body shape of high-quality squid is complete and solid, pink, shiny, the body surface is slightly hoarfrost, the flesh is thick, translucent, and the back is not red; the body shape of the inferior squid is thin and mutilated, the color is red and slightly black, matte, the surface hoarfrost is too thick, and the back is black-red or mildew-red. There are two kinds of squid seen in the market: one is the squid with a fatter trunk, its other name is "gun squid", and the other is the squid with a slender trunk, its nickname is "soft fish", and the small soft fish is commonly known as "small pipe boy"!

Squid is rich in calcium, phosphorus, iron, conducive to bone development and hematopoiesis, can effectively treat anemia; squid is rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, can inhibit the cholesterol content in the blood, relieve fatigue, restore eyesight, improve liver function; the polypeptide and selenium contained in it have antiviral, anti-radiation effects.

Zhong Tianzheng then made Yongzhou blood duck, preparing 2,000 grams of duck, 1 gram of pepper, 6 grams of ginger, 4 grams of salt, 5 grams of chili pepper (red, sharp, dry), 3 grams of monosodium glutamate, 15 grams of shallots, 25 grams of garlic (white skin), 30 grams of peanut oil, 10 grams of sesame oil, 35 grams of cooking wine, and 4 grams of soy sauce.

This dish is brown and black Cheng Liang, black and red, spicy taste, fresh and tender meat, heavy oil, salty and fresh and palatable, suitable for wine and rice. Take a clean bowl, first fill 15 grams of cooking wine, kill the duck from under the neck, let the duck blood flow into the bowl, and stir well with chopsticks;

Then soak the duck in boiling water and scald it, then bracket the feathers and disembowel, dig out the internal organs, cut them into 1.8 cm square pieces with a knife, and put them in a bowl for later use (the head, feet, wings, internal organs, etc. are not used); wash the ginger and cut it into 1.2 cm square slices; remove the roots and whiskers of the green onion, wash it, take the white onion and cut it into 1.2 cm long segments; cut the dried red pepper obliquely into 0.9 cm long strips;

Put all the garlic cloves in half and put them together in a clean bowl; put the iron pot on the fire, pour in the peanut oil, when it is 70% hot, pour the cut ginger, green onion, garlic and dried red pepper into the stir-fry to get the fragrance, and then pour in the duck pieces and stir-fry; fry until the shrinkage turns white, then add 20 grams of cooking wine, soy sauce and refined salt and fry again;

Then add 200 ml of fresh soup, move the iron pot to simmer on the slight heat for 10 minutes; when the soup is about 1/10 left, pour the duck blood on the duck pieces, stir-fry while drizzling, make the duck pieces sticky with duck blood, add pepper, monosodium glutamate, stir-fry a little and then start the pot, put it into the plate, and then pour sesame oil to serve. When slaughtering, the knife does not leave the blood vessels, so that the duck blood flows into the bowl along the knife;

When the duck meat is fried, the soup will come out, first decanted out the bowl, burst the water, then put the oil, fry it with a strong fire until the meat color is yellow, and the duck blood is mixed evenly with the decanted juice and then put it in the pot, change to warm fire, and the lumps are formed.

Zhong Tianzheng then prepared 1 duck, ingredients: eggplant, green and red pepper, duck blood salt, monosodium glutamate, green onion, ginger, coriander, rice wine, soy sauce, rice vinegar.

He prepares first.

The six food trucks that Zhong Tianzheng brought in were almost half used. He uses a bowl with a small amount of salt (depending on the size of the duck), takes a live duck, kills it, and uses the prepared bowl to fill the duck blood that flows, and at the same time takes chopsticks and stirs quickly for one to two minutes to avoid letting it solidify; use boiling water, the water temperature is not too high, remove the hair and wash it after scalding; cut open the duck's belly, take out the internal organs and wash it (after the duck is cut, it is best not to put it in the water and wash it); chop the duck meat in a bowl, be careful not to chop it too much, it is best to scratch the duck legs.

He washes the duck, chops it into small pieces (relatively fine), and drains it for later use. Cut eggplant and green and red peppers into home-style (hob cut) ginger slices, and cut green onions into sections. The eggplant must be cut into small cubes, put the pot on the fire and heat with oil, add ginger slices and stir-fry until fragrant, then add duck meat, fry for 3-5 minutes, add rice wine to remove the smell. Stir-fry the green and red peppers, add eggplant and salt and soy sauce to season and fry until 8 mature, add duck blood and stir-fry until mature, add green onion and coriander to add monosodium glutamate to taste, pour a little vinegar (depending on personal taste, you can add a little first, and then add it gradually), and you can get out of the pot after frying.

Ducks should be 3 months old, weighing 2-3 pounds. Chili peppers should be spicy, half green and half red. Bitter gourd has a slightly bitter taste. Note: You don't have to use bitter gourd, you can use eggplant, peas, peanuts, and konjac tofu, and you can mix and match them according to your preferences. Sichuan peppercorns should be crushed, soaked in water, and slag removed. Tender Ginger Be fresh tender ginger. Appropriate amount of tea oil, salt, cooking wine, pepper. Cooking wine is important)

When killing duck blood, put 30 grams of high-quality rice vinegar in a bowl, and pay attention to cut off the butt when cutting the duck! There is a piece of yellow dongdong, if you put it in the pot and fry it, it will smell fishy, and the whole dish will be ruined.

HE PUT THE DEHAIRED DUCK INTO BOILING WATER, BLANCHED IT WITH COOKING WINE FOR 2 MINUTES, TOOK IT OUT, AND CHOPPED IT INTO 1CM PIECES FOR LATER USE. Turn on the heat and add the oil, put in the duck pieces and tender ginger when the tea oil is smoking, and fry it quickly for 3 minutes on high heat. Add the chili pepper and bitter gourd and fry for 2 minutes, then add the duck pieces, and fry for 2 minutes. Add an appropriate amount of salt, pepper water, pepper and duck blood and stir-fry for 1 minute. Remove from pan and serve.

In fact, there are other ways to make this dish, 1 duck with an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of ginger, an appropriate amount of chopped peppers, an appropriate amount of green peppers, an appropriate amount of dark soy sauce, an appropriate amount of beans, and an appropriate amount of duck blood.

He cleaned up the ducks. Duck blood for spare, because we don't want clotted duck blood, so putting some vinegar can prevent duck blood from clotting. The duck is chopped into small pieces, and the small ones are delicious. Don't put oil in the pan, fry the duck first. Stir-fry until the duck is oiled and set aside. Add tea oil, add duck and stir-fry, then add ginger, garlic, dried chili peppers and other seasonings, put in an appropriate amount of water and simmer for 20 minutes. Wait until the duck is soft. Add the fresh beans and continue to simmer. Then add the green and chopped peppers. Stir-fry evenly, and the beans and peppers are also cooked.

One minute before cooking, pour in the duck's blood and wait until the color turns dark red. The duck blood should be poured in one minute before it comes out of the pot so that it will not look old. Ducks should be preferred to be farm-bred ducks (the meat quality of farmhouse ducks is better than that fed in feed).

When killing ducks, it is best to wash the internal organs of the duck after removing them (it is relatively clean to wash them!, so as to prevent the organs inside the duck from being scratched when the duck's belly is opened, such as bile or something left on it). Duck, pepper, and bitter gourd should be cut into smaller pieces. When it is almost out of the pot, please turn down the heat before putting the duck blood, or put the duck blood in the pot and stir it evenly!

In this way, the Yongzhou blood duck is ready.

The next dish Zhong Tianzheng is going to cook is, Ningyuan stuffed tofu, the production of Ningyuan stuffed tofu is different from other places, first of all, the fried tofu is fried like a peach with tea oil, the size is uniform, the color is yellow, there is toughness, and the fried tofu with a hollow center in the middle. Secondly, with eighty percent lean meat, two percent fatty meat, you can mix a little pork skin, garlic white, garlic leaves, a little ginger, red pepper or chili powder, salt (it is recommended that salt is added when the meat filling is about to chop well, don't add too much, when the meat is chopped on the cutting board, sprinkle a layer evenly on the meat and then continue to chop the meat filling), five-spice powder and other condiments, chop together to make a filling. Make a small opening of the fried tofu, pour the filling into the tofu, and squeeze the tofu into a round and bulging ball.

He decided to cook differently, the first method: heat the pot over high heat, put oil, and then put the stuffed tofu into the pot and stir-fry for a while, then pour in water, the water should be appropriate, generally just over the tofu, and then sprinkle a little salt into the pot, sprinkle the chopped garlic leaves on the tofu, you can eat spicy and sprinkle a layer of chili powder on it, and then cover the pot lid and simmer, wait for the water in the pot to boil, turn to medium heat and continue to simmer, when you smell the meat, the water in the pot is basically only 1/ 5. Open the lid and stir-fry for a while to collect the juice to get out of the pot, don't wait for the juice to boil all the water before putting it on a plate.

This Chinese New Year will do this, the stuffed tofu is steamed through water, you can eat, but this practice is mainly to make cured tofu, the tofu is steamed and naturally cooled in the pot, and then the tofu is put in a ventilated place to dry, so that it shrinks, when the kitchen is still burning firewood, every household is put to put a cage to hang on the stove to borrow smoke and smoke dry, not only to store for a long time, but also to produce other flavors, the guests have come to the New Year, put a bowl and steam again, it is definitely a plate of hard dishes that cannot be missing on the table.

Zhong Tianzheng's big dish has been prepared, and then he is going to make some side dishes and fight the quantity.

Zhong Tianzheng prepared 200 grams of bacon, 200 grams of cured chicken thighs, 200 grams of preserved fish, 1 potato, 15 grams of black bean sauce, 4 dried red peppers, 1 tablespoon of cooking wine, 3 slices of ginger, and 1/2 teaspoon of sugar.

After cleaning the bacon, preserved fish and cured chicken thighs, put them in boiling water and blanch them out. Remove the bones of the cured chicken thighs and slice them, and slice the bacon, preserved fish, and potatoes separately for later use. Spread the bacon, preserved fish and chicken thighs in a large bowl. Spread the potato slices, put the dried red peppers, tempeh, ginger slices, and add cooking wine. Place the bowl on a plate and place in the steamer. After the fire boils, turn to medium-low heat and steam for about 40 minutes. Serve on a plate with chopped green onions.

Then prepare 100 grams of bacon, 100 grams of preserved chicken, 100 grams of preserved fish, chopped pepper, cooking wine, ginger, green onions, and an appropriate amount of cooking oil. Wash the bacon and fly the water. Slice and set aside. Wash the preserved fish in warm water, cut into thick slices, and put them on a plate. Finely chop the ginger. Place the bacon on the fillet.

Put an appropriate amount of chopped pepper in a bowl, add minced ginger, cooking wine, chicken powder made of preserved chicken, and mix well with cooking oil. Pour the prepared chopped pepper over the cured meat, put it in a pot of boiling water and steam it over high heat for 15 minutes. Remove from the pan and sprinkle with chopped green onions and serve. 150 grams of preserved pork belly, 1 preserved duck leg, 150 grams of preserved carp, half a cup of clear chicken soup, 3 finger peppers, 1 tablespoon of oil, 1/2 tablespoon of sugar.

Zhong Tianzheng washes the bacon, cured chicken thighs and preserved fish and puts them in a pot, covers them over high heat and steam them for 15 minutes, then takes them out and cools them for later use. First, cut the duck legs into strips, and the bacon is also cut into strips of uniform size. Remove the scales of the carp, remove the bones from the belly of the fish, and cut into uniform strips.

Take a deep bowl, put the bacon, duck leg and carp skin side down, neatly arrange them in the bowl, and press them slightly tightly with your hands. Add 1 tablespoon of oil and 1/2 tablespoon of sugar and drizzle into half a cup of chicken broth. Bring the water to a boil, put in a bowl of cured meat, cover over high heat and steam for 20 minutes. Take out the cured meat, pour out the chicken broth from the bowl first, and then turn it upside down on a plate. Place the finger pepper rings on the side of the plate for garnish, pour in the chicken broth, and serve.

Zhong Tianzheng decided to go back to the cooking space again and take the ingredients of cured chicken, cured carp, cured pork, meat consommé, monosodium glutamate, lard, and sugar.

 He squatted down to make a fire while people were not paying attention, and the people behind Zhong Tianzheng were already sitting on the ground tired. He took the opportunity to return to the culinary space.

He washed bacon, chicken, and fish in warm water, put them in a bowl, steamed them and took them out. Cut the bacon into 4 cm long and 0.7 cm thick slices, and cut the chicken and fish into strips of the same size. Take a porcelain bowl, arrange the bacon, preserved chicken, and preserved fish in the bowl with their skins facing down, and then put in cooked lard, white sugar and well-flavored meat broth on the basket and steam it, take out and flip it in a large porcelain plate. 1 preserved chicken thigh, 200g preserved fish, 200g bacon, 1 shallot, 1 slice of ginger, 1 dried chili, 1 teaspoon (5ml) of oil, 1 teaspoon (5ml) of sugar.

He chopped the chives, ginger and dried chili peppers separately. Bacon, preserved chicken, and preserved fish are washed off the surface with hot water, and the bacon is cut into 0.2cm thick slices, and the preserved chicken and preserved fish are cut into 2cm wide pieces. Take a large bowl, spread the preserved fish at the bottom of the bowl, the cured chicken nuggets on the middle layer, and the bacon on the top layer, sprinkle the white sugar on the bacon, and drizzle 1 teaspoon of oil.

Heat the water in the steamer over high heat, put the large bowl of cured meat into the steaming drawer after the water boils, sprinkle the minced green onion and ginger and dried chili flakes on the surface, cover and steam for 40 minutes, take it out and put it on the plate.

He made the preserved fish taste salty, so when making preserved fish and steaming, it is not advisable to add salt to taste, so as not to make the finished dish too salty and bitter. Before steaming, the bone spurs of the preserved fish should be removed to avoid the fish bones getting stuck in the throat when eating. Choose lean cured pork belly to avoid being too greasy and difficult to eat. After steaming the cured meat, you should eat it while it is hot, otherwise the lard will solidify when it becomes cold, and it will taste very fatty. Steaming the cured meat with chicken broth or broth can make the cured meat more delicious and flavorful, and the soup will be more fragrant.

He prepared 300g of preserved fish, 150g of preserved sausages, an appropriate amount of shredded ginger, and an appropriate amount of red peppers, and he prepared preserved sausages and preserved fish. Put water in the pot, boil the sausage and fish for 3 minutes, and put them on a plate for later use. Wash the sausage and preserved fish with cold water to remove the foam and set aside. Slice the sausages and set aside. Pack the preserved fish and pour the sliced ginger on top of the preserved fish. Pour the sliced sausage on top of the ginger shreds to ensure that the aroma of the sausage can penetrate into the preserved fish.

Put an appropriate amount of water in the pot, set up the steaming rack, and put the bowl in to steam for about 15 minutes.

After putting it on a plate, it is steamed and put in the shredded chili pepper prepared in advance.

Do not add salt to the steamed cured meat. Because there is enough oil in the sausage to seep into the fish, there is no need to put another oil. The fish must be placed at the bottom, and the oil must be placed on the top to ensure that the oil fragrance is better penetrated. The wax fragrance is heavy, salty and sweet, the color is red and bright, flexible and not greasy, slightly thick and juicy, and the flavors are complementary, each with its own wonders.

Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements. It has the effect of appetizing and dispelling cold, eliminating food, etc. Chicken has high protein content and high digestibility, which is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids, which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of Chinese people.

Fish meat contains folic acid, vitamin B2, vitamin B12, vitamin A, iron, calcium, phosphorus and other nutrients, the meat is tender and tender, compared with poultry meat, it feels softer to eat, and it is easier to digest and absorb.

It is not advisable to drink a lot of tea after eating pork. Because the tannic acid of tea will synthesize astringent tannic acid protein with protein, it slows down intestinal peristalsis, easily causes constipation, and also increases the absorption of toxic substances and carcinogens. Bacon loses a lot of nutrients. During the production process, many vitamins and trace elements in the meat are almost lost, so don't eat too much.

Bacon has a higher salt content. The sodium content of 100 grams of bacon is nearly 800 milligrams, which is more than ten times the average amount of ordinary pork. Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

And so the dish is done.

The next dish Zhong Tianzheng is going to make is sister dumplings. He grinds the finest glutinous rice into fine powder, wraps it in fresh meat, shiitake mushrooms, monosodium glutamate, sesame oil and other raw materials and makes a meat filling, twisted into a pointed flat-bottomed long cone, which is steamed like a small white jade pagoda. The other is a sugar core that is wrapped in white sugar and sesame seeds (a fine powder made by stir-frying sesame seeds). One sweet and one salty, glutinous and soft, fresh and sweet, white and clean appearance, delicate and oily, fresh and fragrant.

He prepared 600 grams of glutinous rice, 400 grams of rice, 350 grams of pork belly, 100 grams of Beiliu sugar, 10 grams of osmanthus sugar, 150 grams of red dates, 15 grams of shuifa shiitake mushrooms, 20 grams of soy sauce, 5 grams of monosodium glutamate, 5 grams of refined salt, and 30 grams of cooked lard. The color is white, soft and smooth, the sugar filling should be sweet, the meat filling is fresh and tender, such as sugar and meat, and the taste is even more unique.

Wash the glutinous rice and rice together, soak them in water for 4 hours (about 7 hours in winter), take them out and rinse them with water, put them in a bamboo basket and drain the water, and then add 1250 grams of cold water to grind them into a smooth pulp. Pour the slurry into a cloth bag, squeeze out the water, take it out and pour it into the basin. Take 150 grams of rice flour and knead it into flat cakes, steam it in the basket for about 30 minutes until cooked, take it out and mix it with other cornstarch and knead it well. Wash and remove the core of the jujubes, chop them into jujube paste, put them in a basin, steam them in a cage with a strong fire for about 1 hour, and take them out. Heat the cooked lard in the wok, first pour in the Beiliu sugar and stir-fry and dissolve, then pour in the jujube paste and osmanthus sugar, mix and fry evenly, and put it into the pot to form a sugar filling.

Wash the pork belly, chop it into minced meat, put it in a bowl, remove the stem of the mushroom, chop it and pour it into the meat bowl together with refined salt and monosodium glutamate, mix it twice, then add soy sauce and an appropriate amount of water and mix well, that is, it becomes a meat filling. Roll the mixed dough into strips, pick each about 15 grams of agents and knead them one by one, and use your fingers to knead them into a nest in the middle, put in the sugar filling and meat filling respectively, pinch and close, the sugar filling is kneaded into a circle, and the meat filling is kneaded into a sharp angle or other shape, so as to distinguish it. Spread a white cloth in the cage, steam it with boiling water for about 10 minutes, and take it out.

The dough should be kneaded until the surface is smooth; when frying the sugar filling, it should be stir-fried slowly over low heat, and it is easy to stir the bottom of the pot when the heat is strong; the meat filling should be added with an appropriate amount of water, and the water should be added in stages, and whipped in one direction while adding. The main ingredient is glutinous rice flour 200g, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of black sesame seeds, appropriate amount of pork, appropriate amount of shiitake mushrooms, and appropriate amount of shallots. Stir-fry the black sesame seeds until fragrant and mix with sugar. Mix pork, shiitake mushrooms and chopped green onions with an appropriate amount of salt. Add an appropriate amount of water to the glutinous rice flour and knead it into a ball, and let it rest for a while. Take one portion of the dough and flatten it by hand. Put the minced meat inside. Wrapped into a pagoda shape. Take another portion of dough and wrap it in sesame filling to make a round shape. Place on a greased steaming board. Steam on high heat for 10 minutes before eating. When there are two different flavor packs, pay attention to the difference in appearance. It will harden when it is cold, so you can reheat it.

Zhong Tianzheng asked the system for a snake.

He prepared about 1,000 grams of cauliflower snakes, 10 red peppers, a small bowl of red peppers, a small bowl of garlic cloves, and an appropriate amount of star anise cinnamon bay leaves.

Tea oil, salt, spicy sauce, broth, a little water starch, two tablespoons of oyster sauce, chicken essence, one tablespoon of sesame oil.

Peel the cauliflower snake and clean it, cut the snake meat into about 6-7 cm long segments, cut the red pepper into about 5 cm long segments, and cut the red pepper into small pieces at will. Sit in a pot and burn tea oil, stir-fry the snake meat, stir-fry and fry yellow, and then put it out, fry garlic cloves, dried red peppers, star anise, cinnamon, bay leaves in the remaining oil, fry the red oil in the spicy sauce, and then pour in the snake section and stir-fry for a while, so that all the juice is wrapped in the snake segment, pour in the broth and boil. Switch to medium-low heat and simmer until it is rotten.

Pick out the star anise cinnamon bay leaves in the pot, put the red pepper in the pot, adjust the salt and stir evenly, add water starch, pour oyster sauce, sprinkle chicken essence over high heat to reduce the juice, and finally pour sesame oil.

Don't simmer snake meat too badly, it's best when it's about seventy percent, a little chewy, and the meat is a little bit. The hot sauce is a chili sauce from Hunan, and adding dry pepper segments can make the spicy taste more prominent. Raise 1 cauliflower snake weighing about 1000 grams, 75 grams of fresh red pepper, 25 grams of ginger, 1 gram of star anise, 1 gram of cinnamon, and 1 gram of bay leaves. 150 grams of vegetable oil, 5 grams of sesame oil, 20 grams of hot sauce, 10 grams of bean paste, 5 grams of peanut butter, 1000 grams of clear broth, 13 grams of chicken powder, 10 grams of dark soy sauce, 10 grams of wet starch.

He slaughtered the live snakes, skinned them, and cut them into pieces about 10 centimeters long. Put oil in the wok, add spices and seasonings, stir-fry for a while on low heat, pour in the meat broth, simmer until it is rotten, and take out the original soup. Cut the red pepper into 10 cm segments, put it in the pot for a while, add the simmered snake and the original soup to season properly, then thicken and drizzle with sesame oil, and it is ready.

Snake meat is delicate, delicious, and highly nutritious, making it a popular delicacy. The protein content of snake meat is comparable to that of beef, and it is rich in amino acids, including 8 kinds of amino acids necessary for the human body, which cannot be synthesized and manufactured by the human body and must be ingested from food, and the content of these 8 amino acids in snake meat is higher.

The cholesterol content of snake meat is very low, which has a certain effect on the prevention and treatment of arteriosclerosis. In addition, snake meat also contains a special substance called glutamate, which has the effect of enhancing the vitality of brain cells. In addition, it also contains inorganic salts such as calcium, iron, phosphorus, zinc, and trace elements such as vitamin A, vitamin B1, and vitamin B2.

Traditional Chinese medicine believes that regular consumption of snake meat can dispel wind and invigorate blood, reduce inflammation and detoxification, and nourish the kidneys and strengthen yang. It has a high edible effect on prickly heat boils, joint rheumatism, kidney deficiency and impotence, beauty and rejuvenation. However, snakes are carriers of many intestinal infectious disease pathogens and Salmonella, with a germ carrying rate of up to 50%, and snake gall bladders have a higher germ carrying rate. In particular, because snakes are a ferocious reptile that feeds on rats, frogs, birds, etc., they are often infected with some zoonotic parasitic diseases, such as snake tongue worm disease.

"Anyway, one snake does it, and the other snakes do it too!"

Then let's make the ginger spicy snake.

Zhong Tianzheng is preparing raw materials, 1 kg of cultivated flower snakes, 500 grams of sharp red peppers, 500 grams of pork belly, and 300 grams of ginger. 10 grams of seasoning bean paste and hot sauce, 15 grams of salt and peanut hot sauce, 5 grams of monosodium glutamate and sesame oil, and 600 grams of water. Salad oil 50 grams. 2 grams of dried chili peppers, 150 grams of cooked peanuts, 40 Sichuan peppercorns, 50 grams of salad oil, 15 grams of salt, 6 grams of monosodium glutamate

He slaughtered the snake, chopped it into 3-centimeter-long pieces with the skin, and cut the pork belly into 2-centimeter slices. Add oil and stir-fry the pork belly until fragrant, then pick out the pork belly, add ginger, flower snake, salt, monosodium glutamate, bean paste, hot sauce, peanut hot sauce and press in a pressure cooker for 4 minutes. Put the salad oil in the pot and boil until it is 5 hot, add the sharp red pepper and the pressed flower snake, stir-fry for 3 minutes, and drizzle with sesame oil. A flower snake must be more than 750 grams, and the snake meat above 750 grams is thick and has a good taste.

Wash the radish, cut it into hob pieces on a cutting board and set aside. Heat oil in a pan and stir-fry the radish. Next, add some water and bring to a boil until the radish is raw and rotten. Then, add the chopped peppers, add a little salt to taste and stir-fry. Finally, add some chicken essence and stir-fry well. Wash the radish and cut off the head and tail. Cut the radish into fan-shaped or long strips. (With the same drying time, the fan-shaped radish is easier to dry through, and the taste is relatively tougher.) ) in a cool place to dry. Rinse the dried radish first, drain the water, add salt and marinate for about half an hour. Add a small amount of light soy sauce and sesame oil, mix well, add a tablespoon of chopped pepper sauce and mix well.

Pickled white radish is best pickled on a sunny day. If there is no good weather to dry, it is easy to make the radish dry and moldy and rotten. I like a tough taste, and the drying time can be appropriately extended. Dried radish can be seasoned according to personal taste, or it can be stir-fried with minced meat or beans.

He then made chopped pepper enoki mushrooms, and prepared the ingredients, 200 grams of enoki mushrooms, 30 grams of chopped pepper paste, 1/2 teaspoon of chicken essence, 1/4 teaspoon of pepper, 20 grams of chili oil, and 15 grams of vinegar.

Cut off the part of the enoki mushroom that is connected to the tail; Wash and drain the enoki mushrooms and put them neatly into the plate for later use, put the plate on the steaming grid, cover the pot, and steam on high heat for 5 minutes;

Chop 30 grams of pepper paste, 1/2 teaspoon of chicken essence, 1/4 teaspoon of pepper, 20 grams of chili oil, 15 grams of vinegar to make a sauce;

He prepared 400g of enoki mushrooms, 2 tablespoons of chopped pepper, 4 cloves of garlic, 1 tablespoon of light soy sauce, 2 tablespoons of steamed fish soy sauce, and a little sugar. Cut off the old roots of enoki mushrooms, clean them, and blanch them in a pot of boiling water for about half a minute. Remove from cool water and set aside. Heat a little base oil on the pan, add red chopped pepper and stir-fry slightly, turn off the heat and add the minced garlic.

Pour in the blanched enoki mushrooms, add light soy sauce, steamed fish soy sauce, sugar, sesame oil and mix well.

Cut off the roots of enoki mushrooms, wash and drain and place on a plate. Spread the chopped pepper on top of the enoki mushrooms. Add water to the steamer, bring to a boil over high heat, and steam the enoki mushrooms in the pot over high heat for 5 minutes. When the enoki mushrooms are out of the pot, discard the soup from the plate. Finely chop the shallots, sprinkle them on top of the chopped peppers, pour some steamed fish soy sauce, and finally pour hot oil.

Be sure to drain the enoki mushrooms after washing. Chopped peppers and steamed fish soy sauce have a salty flavor and do not require additional salt to taste. If the mouth is heavy, add a little salt to taste. The hot oil poured at the end must be burned until it smokes slightly, so that the fresh flavor can be aroused.

Zhong Tianzheng continued to make the dish of Xiaoxiang pork knuckle. He prepared pork knuckles, peanuts, dried chilies, chopped chilies, red peppers, ginger, green onions, oyster sauce, red oil, bay leaves, star anise, salt, monosodium glutamate, chicken essence, pepper, etc.

The first process is to remove the smell of pork knuckles. The iron pot is set up, the white water is boiled, and the pig's hands are put in, in one word, boil. At this time, the fire should be hot and the water should be hot, the reason why this is so is not only to remove the fishy odor, but also to tighten the skin and flesh of the pig's hand, not to see the problems that stretch everywhere, but to obtain the taste of the tendons.

Pork knuckle whole under the pot, boiling water boiled for half an hour, cool for 5 minutes, during which the next pot of water boiled and to be used for half an hour, the pig knuckle from the boiling water fished out, at this time the feel has been quite elastic, at this time, you must take a sharp blade, the pig hand chop into pieces, cut the pig hand has its own knack for cutting the pig hand, before the horizontal chop, remember to split vertically, a knife to cut between the two big hand bones, it is rumored that the master of the market can split to the end! In this way, the split pig hand is easily solved by slashing horizontally along the bone structure with a thin knife. You have your own knowledge of what to do, in fact, where can you not use this kind of pig-killing tactics.

After the knife split, the boiling water transport of the pig's hand has not yet been completed. At the same time as the knife work, a new pot of white water has been erected on the stove, and at the same time as the split pork knuckle is ready, the pot has also been boiled, and the lumpy pig knuckle is thrown into the pot and continues to boil to remove the blood. At this time, you need to add ginger slices, green onions, star anise, Sichuan pepper, Shao wine, a small amount of monosodium glutamate and salt, the purpose is still to remove the cold and fishy smell of the pig's hands. ”

Ingredients and pork knuckle pieces in the pot to start cooking, if there are no green onions, garlic cloves can also be used.

"Half an hour later, the pork knuckle out of the pot, remember to quickly throw the hot pork knuckle into the prepared ice water at this time, it is very simple, hot expansion and cold contraction, but this is the trick to make the pork knuckle taste elastic, long-term suffering but not lost in erosion. After the skin is quickly cooled, the semi-finished product is put into the plate, and it is still early to finish at this time, but it is already full of aroma, pick a piece of skin and flesh and fall on the board, you can bounce up half a foot high. ”

At this time, Xiaoxiang pig's hand is half completed, and the real oil fire has not yet been used.

Rest for a while, wait for the pig's knuckle to cool thoroughly, wash the spoon and add an appropriate amount of oil, when it is hot for six or seven years, the pig's knuckle is fried and fried, the color changes slightly and then the fish is removed, and the pot is replaced with new oil. This frying process is to remove the lump of oil from the pork knuckles, and finally make the finished product fat but not greasy, and improve the taste.

Remove from the pan, put on the ice cubes that have been frozen in advance, then let cool naturally and remove from the pan. Then heat the new oil urgently, stir-fry the fragrance with ginger and green onions, put in the fried pork knuckles, and then add rock sugar, Shao wine, monosodium glutamate, salt, red pepper, star anise, bay leaves, a little soy sauce and stir-fry for a while, add an appropriate amount of water, so that the ingredients are just not as good as the pork knuckles, and then simmer by the juice.

This step is the process of further flavoring. The process of boiling water and boiling of green onion and ginger is to remove the fishy odor, and gently pour a layer of light natural fragrance into the pig's hand as a foreshadowing, while the small fire is further immersed in a stronger Xiaoxiang flavor, the sweetness of rock sugar and the fire of red pepper dissolve each other, and other spices dance with it, and then blend into the bone marrow together. After the fire is extinguished, the once hateful pig's hands in the pot become ruddy and smooth, and the color is bright." Sprinkle white pepper on the colored pig's hands, then pounce on the chopped pepper from Hunan, then put in the fine shredded green onion and ginger, an appropriate amount of monosodium glutamate salt, and pour in red oil, and then put it in the cage drawer and steam it over high heat.

Pepper and chili pepper are two different realms of spicy, the spicy pepper is from the outside to the inside, and the spicy pepper is from the inside to the outside, however, the pepper needs heat to exert its power, and the cold pepper soup does not have a spicy taste, but after this fumigation, the pepper can penetrate deep into the pig's hand with the heat, and maintain the fresh and spicy taste, combined with the spicy taste of the chili pepper that has been boiled into the pork bones, it can be regarded as the best in spicy.

The fumigation takes about fifteen minutes, and at the end of the fumigation, the final process can begin, cooking.

The appropriate amount of oil in the spoon, burned to ninety percent hot, to a number of balsamic vinegar, how much to personal taste, the high temperature of the hot oil makes the balsamic vinegar into the pot quickly atomized, cooking a rich vinegar fragrance, although it has not been studied, but my many years of experience in cooking make me feel that this cooking word in Chinese food should come from this burning method, too vivid, there is no more suitable expression than this word. In the mist, then quickly put in sugar, green onion ginger and other condiments and a little sesame oil to continue cooking, note that at this time use granulated sugar instead of rock sugar, in order to make the juice rich, sesame oil must be put in order to have a beautiful color. At this time, the pork knuckle in the steamer is also ready for the fire, served out, and poured hot juice. After boiling, chopping, re-boiling, frying, burning, fumigation, and pouring juice, it is already very happy.

Zhong Tianzheng prepared pork knuckles, ginger, green onions, star anise, Sichuan pepper, Shao wine, rock sugar, salt monosodium glutamate, red pepper, bay leaves, soy sauce, white pepper, Hunan chopped pepper, sugar, and balsamic vinegar.

He goes to the fishy stink first. Set up the iron pot, boil the white water, and put the pig's hands into the pot to boil. Then the fire should be strong and the water should be hot. In addition to removing the fishy odor, this is also to tighten the skin and flesh of the pork knuckle and obtain a chewy texture. After about half an hour, the pig's knuckle can be fished out of the boiling water, and the feel is quite elastic at this time. At this time, chop the pig's hand into pieces, and add a pot of boiling water at the same time.

Bring the water to a boil, throw the lumpy knuckles into the pot, and continue to boil to remove the blood. At this time, you need to add some ginger slices, green onions, star anise, Sichuan pepper, Shao wine and a small amount of monosodium glutamate and salt, the purpose is to remove the cold and fishy smell of the pig's knuckles.

After half an hour, take the pork knuckle out of the pot, remember to quickly throw the hot pork knuckle into the prepared ice water at this time, this is a simple truth, hot expansion and cold contraction, but this is the trick to make the pork knuckle taste elastic and long-term suffering but not lost erosion.

After the quick cooling and tightening of the skin, the semi-finished product is put into the plate, which is already full of aroma, and a piece of skin and flesh is picked and dropped on the board, which can bounce up half a foot high. Wait until the pig's knuckle is completely cool, wash it with a spoon, add an appropriate amount of oil, and fry the pig's knuckle when the oil is six or seven hot, remove it after the color changes slightly, and replace it with new oil in the pot. This frying process is to remove the lump of oil from the pork knuckles, and finally make the finished meat fat but not greasy, and improve the taste.

Then heat the new oil with a rapid fire, stir-fry the fragrance with ginger shreds and green onions, put in the previously fried pork knuckles, and then add some rock sugar, Shao wine, monosodium glutamate, salt, red pepper, star anise, bay leaves, a little soy sauce and stir-fry for a while, add an appropriate amount of water, so that the ingredients just haven't passed the pork knuckles, and then simmer to collect the juice. Sprinkle white pepper on the colored pork knuckle meat, then spread the chopped pepper from Hunan, then put in the fine green onion shreds, ginger shreds, an appropriate amount of monosodium glutamate, salt, pour in red oil, and then put it in the cage drawer and steam it over high heat.

The fumigation process takes about fifteen minutes, and the "sauce" is "cooked" towards the end of the fumigation. Add an appropriate amount of oil to the spoon, boil the oil until it is 90% hot, and add a certain amount of balsamic vinegar, the amount is appropriate for personal taste.

Then quickly add sugar, green onions, ginger and other condiments and a little sesame oil to continue cooking, note that at this time use "granulated sugar" instead of "rock sugar", in order to make the juice rich, sesame oil must be put in order to have a beautiful color. At this time, the pork knuckle in the steamer is already ready for the fire, and the hot juice is poured out. It is ready to serve.