How to make the wild mountain skin delicious, and how to make the sweet potato skin on the mountain

Material. Ingredients: Ingredients: 300 grams of grass carp belly, 30 grams of pickled mountain yellow skin, appropriate amount of perilla mint.

Seasoning: 2 grams of salt, 5 grams of white pepper, 5 grams of minced ginger, 5 grams of minced garlic, 2 shallots, 5 grams of light soy sauce, 5 grams of oyster sauce, 5 grams of sugar, 20 grams of cooking wine, 10 grams of oil.

Method. 1. Prepare the ingredients.

2. Handle the fish belly, use a knife to cut a cross knife on the surface, put it in a cooking bowl, add salt, cooking wine, and white pepper and marinate for 5 minutes.

3. Drain the mint cleanly, cut into thin strips, chop the camellia peel and mix it with minced garlic, ginger and green onion.

4. Add salt, light soy sauce, sugar and oyster sauce and mix well to form a steamed fish sauce.

5. Drizzle the sauce over the belly and marinate for another 10 minutes.

6. Put it in the steamer that has been steamed and steam for 6 minutes.

Tips. 1. The mountain yellow skin has a unique aroma, and the pickled mountain yellow skin has a sour and hot taste, which can be used to steam fish to remove the fishy smell of the fish.

2. It is best to chop the mountain yellow peel before cooking, so that it is easier to taste, and put a few complete decorations after steaming.

3. It is best to use high heat to steam fish, do it in one go, do not open the lid halfway, and try to control the fish or fish belly within 500 grams within 6 minutes.

4. Shan Huang Pi is also called chicken skin fruit, which is a unique seasoning in southern Guangxi, which is a wild mountain yellow peel fruit that can only grow in the Shishan area at the junction of Vietnam and Guangxi with a special fragrance, and adds a large amount of raw salt to make the marinade, and the pickled mountain yellow peel peel is like chicken skin, so it is also called chicken skin fruit. In the summer when the fruit is ripe, the mountain yellow peel is picked and washed, and the high sun moxibustion is roasted and dried to make chicken skin fruit, which has become an indispensable seasoning for summer dishes in southern Guangxi. For example, the first dish of Nanning summer "lemon duck" must use a large number of chicken skin fruit, when dealing with beef offal or pig offal, add a handful of chicken skin fruit and stir-fry can well cover up the strange atmosphere of parallel goods, when steaming fish and steamed meat, it can also play a role in removing the smell of fish, making yellow skin sauce with mountain yellow skin, which is the sauce that Nanning must pour when eating roll powder, so to speak, chicken skin fruit is definitely a unique taste that Nanning people are indispensable in the summer when they do not think about tea and rice!

The material for pickling the bark of the mountain yellow.

In addition to fresh yellow peel fruit, you also need to prepare an appropriate amount of edible salt and sugar, and prepare two clean glass bottles.

The specific method of pickling yellow peel fruit.

1. Remove the branches and leaves of the prepared yellow peel fruit, then remove the bad ones, and then wash them with water.

2. Prepare a steamer, put the washed yellow peel fruit in the pot to steam, and wait for the yellow peel fruit to be steamed, take out and squeeze out all the kernels inside, and put the yellow peel pulp in a cool place to cool down and set aside.

3. Wash the prepared glass bottle with water, then control the moisture, put a layer of yellow peel pulp at the bottom of the bottle, then sprinkle a layer of salt, then put a layer of yellow peel fruit, and then put a layer of salt, so that the bottle can be sealed after being placed repeatedly.

4. Pickle the remaining yellow peel fruit with white sugar according to the same method, so that after pickling, you can get two different flavors of pickled yellow peel fruit, salty and sweet, and it is also very convenient to eat. Pickled yellow peel fruit, after sealing, should be placed in a cool place, after a month or so to pickle, it is best not to open in the middle, so as not to deteriorate.

1.Wash the sweet potato, peel and cut into cubes, and set aside.

2.Put the sweet potato pieces of method 1 into the electric pot, add 1 cup of water to the outer pot, press the switch and cook until the switch jumps, and you can use a bamboo skewer to insert the sweet potato into it to test whether it is cooked.

3.Take out the steamed sweet potatoes in Method 2, transfer them to the gas oven and heat them, add granulated sugar and 150 degrees of hot water, and cook until the sugar melts and tastes.

Soak in warm water for more than 30 minutes, pinch it with your hands, it is good to become soft, and the cold salad depends on what kind of wild vegetables it is, and there are different ways to mix vegetables with different dishes, ask the old people around you, most of them are.

The fried cowhide is delicious.

Production method: 1. After the cattle are slaughtered, the whole skin is boiled in water, then shaved and then cooked.

2. After taking out, the top and bottom of the skin will be shaved off 1 3 on the upper board. Cut the middle cortex into strips 30 cm long and 6 cm wide, and make several cuts in the middle to prepare for frying.

3. Then put the lard into the pot, put in the cowhide, simmer over low heat, remove the oil when the skin is translucent, spread it on the bamboo fence, and dry it in the sun for storage. When eating, put the pot on the fire, pour in lard, when it is hot, put in the cowhide cut into small pieces, fry it slowly over low heat, and when the cowhide is fried to swell, remove the remaining oil and put it on the plate.

4. Eat fried cowhide with tomato lanmi. Wash the green peppers, garlic, green onions, and coriander and chop them into a dish, tear off the skin and lick the tomatoes after they are burned, put them into the dish with salt, raw pepper powder, and monosodium glutamate, and finally mix well to taste into tomato mranmi.

Technical essentials: When making the dipping sauce for fried cowhide, the tomato should be burned and peeled, so that the fragrance is strong and the sour taste is less; If the skin is scalded in boiling water, the fragrance is less and the sour taste is heavy.

Preparation of cooked cowhide fried greens:

1. Put the net cowhide in a wok, add water, cook it on a hot fire, take it out to cool, cut it into long strips 5 cm long, 1 cm wide and cm thick, and put it in a bowl.

2. Put the wok on the fire, boil the vegetable oil until it is 60% hot, put the cowhide into the stir-fry piece by piece, and remove it when it is yellow.

3. Put the wok on the fire, leave 50 grams of bottom oil to heat, add green onions, garlic slices and stir-fry slightly, then add yellow flowers, black fungus, magnolia slices, soy sauce, monosodium glutamate, cowhide, beef broth, cover and simmer for 30 minutes, thicken with wet starch, pour in 25 grams of cooked sesame oil, and get out of the pot.

3. Precautions for stir-frying cowhide:

1. The cowhide is first boiled in water until it is broken, and the blood stains are washed away and the fishy smell is removed.

2. Be sure to cook it in a pressure cooker before stir-frying, otherwise it will be very difficult to fry.

Spicy kraft jelly.

Ingredients: 300 grams of beef rind. Seasoning: 50 grams of Lao Gan Ma spicy sauce, 5 grams of monosodium glutamate, 2 grams of salt, 3 grams of fennel, 5 bay leaves, 50 grams of salad oil, and 5 grams of ginger and shallots.

Method 1: Wash the beef skin first, change the knife into small pieces of 2 cm square, boil in boiling water for 5 minutes, remove and wash and put it in a pressure cooker and add water pressure for 20 minutes (20 minutes after steaming) and then remove from the pot. Puree with a blender.

2. Put oil in the pot and boil it until it is hot, put ginger and shallots on high heat and stir-fry to bring out the fragrance, put fennel, bay leaves, and Lao Gan Ma spicy sauce, then put in the ground beef skin, add salt and monosodium glutamate, pour it into a square plate after boiling, pick out the fennel and bay leaves to cool, and then freeze them in the refrigerator for 30 minutes, and then change the knife to a basin.

Trick features.

The taste is spicy, and the meat skin is fresh and glutinous.

Put an appropriate amount of water and cooking wine in the pot, and pass the washed cowhide through the water again. After the water is boiled, remove and drain (passing the water again can remove the fishy smell of the hide) and cut it into 2 cm thick pieces.

3. Cooking process.

Stewed cowhide. Method: If you want to make the cowhide soft and rotten, you must use an electric pressure cooker or pressure cooker. Depending on the pot, the simmering time of the cowhide is also slightly different.

The simmering time of the electric pressure cooker is long, generally left and right (select the pig's trotter button button); If you are in a hurry to eat, use a pressure cooker (after the atmosphere) for about 30 minutes. This time, Kun Ma chose to use an electric pressure cooker, put the cut cowhide into the pot, add half a spoon of salt, star anise, 3 slices of ginger and an appropriate amount of boiling water. (Tips:.)

When stewing the hide, remember to add a pinch of salt to make it easier to absorb the flavor at the end of the simmer).

Stir-fry method: Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant. Add the old tofu strips, green pepper and garlic sprouts and stir-fry.

Stir-fry the cowhide. Method: Remove the cowhide from a large bowl and drain the soup, then pour it into a pot and stir-fry with the garnish.

Seasoning method: Add 1 scoop of light soy sauce and 1/2 scoop of salt and stir-fry evenly.

Simmering method: After seasoning, add two to three tablespoons of cowhide soup into the pot. Simmer over high heat for about 3 minutes. Add celery, green onion and a spoonful of chicken essence before cooking, stir-fry again evenly and then remove from the pot.

Wash the cow's hair, burn it, bake it with fire, shovel the barbecue, wash it with a steel wool ball - cut the whole cowhide into a large piece, a large piece, and then boil water to boil all kinds of flavors: star anise, bay leaves, chili, green onions, ginger, white wine, salt, depending on personal taste, put it in the pot and cook it for 3 hours, and then take it out and wash it, scrape the oil inside, and then cut the cowhide into different shapes, long and thin strips, and let it dry after drying, and it must be dried for a few days, 2-3 days, and the oil is boiled into the pot, and the oil is 7 into the oil, and the oil is fried until golden brown, and it is crunchy and delicious. It can also be made into soup, depending on personal preference

The cowhide made in this way is so delicious, soft and refreshing, delicious and simple, and everyone in the family likes to eat it.

You can make cold kraft vegetables, spiced dried kraft, and fried bacon with kraft vegetables.

Cowhide is generally not edible, and the industrial value is higher.

It can be made into kraft jelly, which is delicious and elastic.

Wild boar stewed with potatoes.

Smoked wild boar meat with ingredients.

Pork ribs with potatoes. Green onions and green peppers.

There are a few basic seasonings for cooking wine.

Preparation of wild boar stewed potatoes.

Because there are not many wild boar, I used some pork ribs and blanched the pork ribs and cut the green onions into sections.

Cut the green pepper into cubes. Smoked wild boar meat diced and old potatoes diced.

First, stir-fry the blanched pork ribs and potatoes in an oil pan and add cooking wine.

Add the potatoes, add water to cover the potatoes and steam with a lid.

Potatoes become powdered, green peppers are added, green onions are added, and appropriate seasonings are put to bak braised wild boar.

Ingredients: Wild boar meat dark soy sauce.

Light soy sauce (very fresh) with rice wine.

Beer ginger. Salt, chicken essence and shiitake mushrooms.

Preparation of braised wild boar meat.

Wash the boar meat.

Heat the oil in the pot, add the boar meat and fry until it changes color, add a few slices of ginger, add the mushrooms, salt, soy sauce, the taste is very fresh, and the stir-fry is fragrant.

Add half a bottle of rice wine and a bottle of beer to the pressure cooker, bring to a boil over high heat, and press over medium-low heat for 40 minutes.

Ingredients for stir-fried wild boar meat:

300 grams of skinless wild boar, 5 grams of ginger, 10 grams of garlic, 20 grams of cooking wine, 10 grams of oil, 20 grams of corn starch, 20 grams of light soy sauce, 5 grams of sesame oil, 5 grams of chili pepper. Slice the pepper, garlic and ginger and set aside.

Pour the wild boar slices into a bowl, add cornstarch, light soy sauce, cooking wine, sesame oil, stir well, and marinate for 10 minutes.

The method is similar to braised pork, that is, it must be boiled with water before braising it, and then braised it, do not put chili peppers, the soup is fresh, and it is very delicious.

Handle the boar meat, cut it into pieces, blanch it in boiling water and wash it. Heat the pot and put an appropriate amount of oil, stir-fry the ginger slices, then add the washed wild boar meat and stir-fry, fry the taste, add the old wine and appropriate water and salt, boil and then put it into the pot and stew it in the rice cooker for 90 minutes, and a game in the cold winter will be announced.

Material. Pork skin, green onion, ginger, dried red pepper, star anise, cinnamon.

Sichuan pepper, fennel.

Method. 1. Scrape off the grease on the inner layer of pork skin;

2. Add water and boil for three or two minutes, remove and cool;

3. Scrape the grease on the pig skin again;

4. Wash in hot water (repeat the step);

5. Cut the processed pork skin into uniform thin strips;

6. Wrap dried red pepper, star anise, cinnamon, residual pepper and fennel in gauze;

7. Add water, green onions, ginger slices and seasoning packets to the pot, bring to a boil over high heat, add soy sauce, sugar and salt to taste;

8. Add the meat skin to boil over high heat, turn to low heat and cook until the soup is thick, the meat skin can be worn through with chopsticks, turn off the heat;

9. Pour it into a closed container, let it cool and move it to a low temperature place for storage;

10. When eating, cut into any shape, and dip the sauce according to personal preference.

Red stewed mountain rabbit method:

1. Put the rabbit meat in a pot under cold water, add an appropriate amount of ginger, green onion and cooking wine to remove blood foam and impurities;

2. Heat the pan, add an appropriate amount of lard, star anise, cinnamon, Sichuan pepper, dried chili, bay leaves, ginger slices and green onions and stir-fry together over low heat;

3. After stir-frying to bring out the fragrance, add an appropriate amount of hot pot base and stir-fry together;

4. Add the blanched rabbit meat and stir-fry;

5. Add an appropriate amount of liquor and soy sauce when stir-frying;

6. Add boiling water that has not been used for raw materials, cover and cook for 25 minutes;

7. Open the lid and remove the impurities in it;

8. Add the prepared carrot cubes and garlic and cook for 8 minutes;

9. Add an appropriate amount of salt and pepper seasoning, and reduce the juice over high heat;

10. Put it on a plate.

Tips for how to make the red braised mountain rabbit.

1.Rabbit meat has a strong fishy smell, add ginger slices, green onions and cooking wine to blanch before making to remove the fishy;

2.First stir-fry the pepper, star anise and other large ingredients, and then add the hot pot base to stir-fry the fragrance, then put in the blanched rabbit meat and stir-fry, remember to add some high wine to remove the fishy when stir-frying, and then add an appropriate amount of boiling water to cook together for twenty-five minutes, so that the rabbit meat is cooked for seven or eight years;

3.Remove the lid, remove the impurities (this is to make the dish look good), add the prepared carrot cubes and garlic and cook for 7 minutes, 8 minutes until 9 is ripe;

4.At this time, add salt and other seasonings, stir well, and reduce the juice over high heat.

Hello! 1.Wash the rabbit meat.

2.Cut the rabbit meat into 4 cm cubes.

3.Add water and soak for half an hour to soak in bloody water.

4.Prepare green onions, ginger and star anise.

5.Blanch the rabbit meat and drain the water.

6.Add soy sauce and cooking wine and marinate for 10 minutes.

7.Fill the pan with oil, cook until 5 hot, and add the marinated rabbit meat.

8.Fry red, remove and drain.

9.Leave the bottom oil in the pan and sauté the chives, ginger and star anise.

10.Add the fried rabbit meat and stir-fry evenly.

11.Add soy sauce, sugar and an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

12.Add salt and drain the broth.

I hope it can help you, and I hope you will adopt it.