Cut the pork into long strips, score slightly
crosswise, then slice, steep in salt and spirits, remove, dip in beaten egg
white, coat with dry cornstatch, deep-fry for 3 minutes in 50% heated oil,
turn off the heat, and remove after 2 minnutes.
Heat the oil again to 50% hot, drop in pork
slices, bamboo shoot slices and deep-fly until golden.
Fly finely chopped garlic and chillies until
the fragrance comes out, add scallion, sugar and vinegar sauce, thicken with
cornstarch, drop in the pork slices and bamboo shoot slices, sprinkle with
oil.
Materials: one young pigeon
200g cabbage mustard stalks
crushed garlic
finely chooped ginger
bamboo shoot tops
Preparations
Cut the cabbage mustard stalks into sections,
score crosswise twice and soak in water. Pick out the meat from the pigeon,
slice and steep for 20 minutes in salt, MSG, corn starch, and flour.
Scald, then stir-fry the cabbage mustard, add
soup, salt, and MSG, pile the stalks on a plate.
Fry the pigeon meat in 40% heated oil until
done.
Leave a little oil in the pan, put in garlic,
ginger, bamboo shoot tops, then drop in the pigeon meat, stir fry, add
soup-stock, MSG, oyster il, sesame oil, pepper and sornstarch solution,
sprinkle in a little oil and pour the mixture over the stalks.
Materials: 250g snake meat
winter bamboo shoots
Gan bamboo shoots
Preparations
Cut the winter bamboo shoots and snake meat
into slices.
Cut the Gan bamboo shoots into flower shapes.
Steep the snake slices in salt, MSG and flour
for 20 minutes, then stir-fry in 4 fold hot oil.
Stir fry finely chopped garlic, drop in the
Gan bamboo shoots then snake slices, bamboo slices and cooking wine; then
add soup stock, salt, MSG, sesame oil and pepper, toss a few times.
Materials: one lobster (1200g)
100g rice
100g crisp fritters
50g hot picked mustard tuber
10g chopped scallion
Preparations
Wash the rice and boil into almost-done
porridge.
After discarding the uneatable parts of the
lobster and wash it, put in the porridge, add salt, MSG, sesame oil, pepper
and simmer for 15 minutes until the soup turns into the color of milk and
the flavor comes out.
Serve with fried crisp fritters, hot picked
mustard tuber grains and chopped scallion.
Materials: 250g litchi
250g prawn meat
2 hot red peppers
Preparations
Peel and stone the litchi.
Cut the hot red peppers into small pieces.
Cut the prawns along the back going half way
through the thickness, add salt, MSG, and dry starch, leave for 20 minutes.
Stir fry in 4 fold hot oil.
Drop finely chopped garlic and Gan bamboo
shoots into hot oil, then add litchi, hot red peppers and prawns, toss a few
times, add soup, salt, MSG, sugar and thicken with cornstarch solution.
Slice the chicken leg and steep for 20 minutes
in salt, MSG, and flour.
Fry the chicken slices in 40% heated oil till
they curl into balls.
Leave a little oil in the wok and add crushed
garlic and Qiandao sauce, then drop in the chicken slices, add cornstarch
soup, salt, chicken powder, sesame oil, pepper, toss and drop in a little
clear oil, transfer to a plate.
Dip the mustard leaf hearts in boiling water
and remove, saute, add cooking wine and cornstarch soup, and place beside
the chicken balls.
