Features: strengthen the body and regulate the spleen and stomach.

Output: 1. The old duck is depilated, eviscerated, washed and cut into strips with a length of 3 cm and a width of 1 cm. 2. Wash the pork tripe, cut it into strips with the same shape as the old duck, soak the pork tripe and the old duck in water for about 10 minute, put the old duck and the pork tripe in a vat, add broth, mineral water, salt, chicken essence, pepper seeds, monosodium glutamate, onion, ginger and rice wine into the vat, and then stew the soup vat.

Production key: ducks must choose old ducks, because new ducks are too greasy; Tear off the oil film of pork belly first, then put it in boiling water for 2-3 minutes, take it out and rub it evenly with flour, vinegar and edible alkali. After soaking for 5-6 minutes, rinse with running water several times.

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Garlic crock chicken

Vegetable garlic crock chicken

All the cuisines they belong to

trait

raw material

750g of chicken, 75g of pork slices, 20g of pepper, 0g of onion15g, 40g of ginger slices and onion strips, 50g of garlic without head and tail, 50g of Shaoxing wine, 50g of oyster sauce, 20g of soy sauce, 0g of sugar10g of monosodium glutamate10g of refined salt.

manufacturing process

1, blanch chicken, remove fine hair, blanch again, and then apply soy sauce. 2. Burn the cylinder with a big fire. When the lard is brought to a boil, add garlic and stir-fry. After degreasing, add fat pork, ginger slices and onion strips, fry the chicken until golden on both sides, and pour Shaoxing wine on it.

Add light soup, monosodium glutamate, refined salt, oyster sauce, sugar and other seasonings, and cook the chicken until cooked. Cut the chicken into pieces and put it on a plate. 3. Boil the wok with a big fire.

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Sweet and sour crock fish

This fish is only made of fish body, and the fish head is used to make soup. The color will look better with ketchup, sour and sweet!

Ingredients: one grass carp, one egg and one onion.

Seasoning: tomato sauce, sugar, salt, vinegar and monosodium glutamate.

Exercise:

Cut the fish into pieces, break the eggs, chop the onion into powder, and dip the fish pieces in the egg liquid.

Deep-fry in a wok, remove the oil, leave the bottom oil in the wok, heat and stir-fry the chopped green onion.

Add tomato sauce and fillet seasoning and stir well.

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Crock sauced duck

Ingredients: duck 1 about 960g, sliced lean meat 40g, egg 1 piece, wheat flour, sliced wet mushrooms, coriander leaves, rose wine, vinegar, maltose and corn flour; Cinnamon, soy sauce, licorice and star anise; Shang Tang1.28kg.

Ingredients: Bawei Sauce Ingredients: 20 grams mustard sauce, 60 grams tomato sauce, 40 grams Chaozhou cinnamon oil, 40 grams sesame sauce, a little salt, sugar, sesame oil and white vinegar.

Practice: 1. Slice the duck, wash it, coat it with maltose dissolved in Zhejiang vinegar, fry it in a wok until golden brown, pick it up, put it in a crock, and add cinnamon, soy sauce, licorice and star anise until the flesh and blood are separated.

2. Cut the duck into Japanese-shaped pieces, pour the broken eggs and wheat flour on the duck, and then stick the lean meat slices, mushroom slices and ham slices marinated in wine on the meat noodles.

3, oil wok, fry the duck for about five minutes, take the pot and pour eight sauces.

Remarks: Mix the ingredients of Bawei sauce evenly by weight to make Bawei sauce.

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Dongyang crock chicken

Chicken is a native chicken raised in the countryside of Dongyang. When stewing, put it in a crock with the pork chops of Jinhua "Liangtouwu" pig. Only ginger and old wine are put in the jar, and stew it with mountain spring water for 8 hours. This way, the chicken can be neither too old nor too old, and it tastes fresh and tender. The strangest thing is that the chicken soup has been stewed for a long time, glittering and translucent and golden. In fact, the essence of chicken has been completely integrated into this pot of soup. Take a sip, the taste is extremely fresh and has a special fragrance, and the aftertaste is mellow.

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Crock simmer soup

As the saying goes, China people have the habit of drinking soup since ancient times. China's traditional concept of diet pursues (delicious enjoyment) and pays attention to (diet health preservation), and soup is the easiest way to give consideration to these two aspects. The classic cooking diet "Lu's Spring and Autumn Annals-Ben Wei Pian" wrote: (Among them, taste is the root, water is the beginning) Five flavors and three ingredients-(nine boiling and nine changes) make it (the most delicious), which is the truth summarized by the ancients.

Crock soup, completely adopts the traditional folk stew method, takes the crock as a vessel, takes refined food and natural mineral water as raw materials, and is heated on six sides by the traditional hard charcoal fire constant temperature method and stewed for more than seven hours. Finally, it was translated into a delicious food with traditional folk characteristics and modern taste. The beauty of earthenware lies in earthenware, which holds the nature of yin and yang and contains the effect of five elements. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, and its taste is fresh, fragrant and pure, which is unforgettable. Successful people get together with high friends and have a feast in the high hall. Without this crock, how can they simmer soup? Those who like Chinese food should have a quick taste!

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Crock chicken soup

Food ingredients

250g clean-bore hen, 5g lard15g, 2g monosodium glutamate, 5g chopped green onion and 4g Jiang Mo.

Gourmet practice

1, hen cut into pieces (legs and wings should be intact).

2. Put the wok on a big fire, add lard to heat it, stir-fry the chicken, chopped green onion and Jiang Mo in the wok until the smell is fragrant, add monosodium glutamate and refined salt, take the wok out and put it in a crock, then put it in clear water, then put it on a small fire, open the lid and cook until the soup is thick, and take it out and put it in a soup bowl.

Gourmet special

Chicken tender soup is thick and delicious.

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Crock surface

Take the unique vessel-crock as the carrier, so that the fragrance of noodles always gyrates in the crock. Noodles, with special soup, lifted the lid of the jar, and suddenly a fragrance came to the nose. Borrow a small jar and bowl, slide the noodles from the jar into a small bowl, and then stroll into your mouth. At that moment, the fragrance was incomparable! !

This soup is delicious and nutritious.

Besides delicious taste, it also has the functions of nourishing, health care and nutrition. The production of crock noodles is based on traditional Chinese medicines and natural condiments. Stewed juice for a whole day, with hand-grabbed noodles, all kinds of vegetables and meat. The "noodles" of the pot noodles have been cooked for a long time, and the bite is smooth; The soup is delicious and memorable after eating. It also has the functions of unique taste, dispelling cold and reducing fire, nourishing and nourishing stomach.

According to the different side dishes, there are mainly: three fresh crock noodles, fish fillet crock noodles, mushroom crock noodles, eel crock noodles, belly slice crock noodles, ribs crock noodles, sausage crock noodles, chicken pieces crock noodles, fungus crock noodles, beef crock noodles and so on. Prices are mostly below 10 yuan.