Tianfu Family Portrait of Sichuan Cuisine Ingredients: clean carrot 100g, clean lettuce 100g, clean white radish 100g, cooked pigeon eggs 10g, fat and lean pork 100g, cooked pork belly 100g.
Seasoning for Tianfu Family's Family, a famous Sichuan dish: 3g of refined salt, moderate sugar color, a little red soy sauce, 2g of pepper, 50g of carved wine, 4g of ginger, 4g of onion, 4g of chicken essence, 750g of fresh soup, 5g of wet starch and 200g of refined oil.
The making method of Tianfu family portrait, a famous Sichuan dish;
1, pork belly, pork tongue, pork belly, carrot, white radish and lettuce were cut into strips with a thickness of 1.2 cm respectively. Chop the lean pork, add chicken essence, salt, pepper powder, eggs and wet starch, mix well, squeeze into balls with a diameter of 2.5 cm, fry with cooked pigeon eggs (shelled) in 60% hot oil until golden brown, and take out. Cut abalone into thick slices.
2. Add fresh soup, pork belly, pork tongue, pork belly, salt, pepper, carved wine, sugar and red soy sauce to the pot and bring to a boil. Remove the froth, add ginger and shallots, cook slowly until it is 80% cooked, then add pigeon eggs, stir-fried, red and white radish L, shredded noodles, lettuce strips and chicken essence, and cook until it is tasty. Take out the raw materials, scoop them into a 10 small round bowl, add sea cucumber, abalone and shark's fin in turn, pour in the original juice, cover them, put them in a boiling water cage, steam them for 30 minutes, take them out, and put the bowl on a small lit stove.
Tips for making Tianfu family portrait, a famous Sichuan dish;
Abalone, Liaoshen and shark's fin must be seasoned and simmered in advance. When cooking, master the amount of sugar color, and slowly burn it with a small fire until the baked glutinous rice tastes good.