Chapter 1201 Jumping at the wall

I don’t know if it was because of this easing time that Ke Baijia was scared. The next day she delivered the meal and left when she arrived. She didn’t want to stay and enjoy Brother Zhenqing’s storm eating as usual.

Shang Zhenqing coughed lightly, and buried his head in the dry rice, but did not try to keep him.

Although the two got along like an old couple, they began to take care of each other and help each other's families and elders, they didn't do that except kissing, hugging, and accidentally exploring the waistline and back.

Not only Ke Baijia felt that the impact last night was too big, but even Shang Zhenqing felt that he was like a March cat last night.

Jia Jia doesn't like radicalism, so he should suppress it.

Ke Baijia, who doesn’t like radicalism, is doing Buddha Jumping over the wall.

This dish is exactly the same as the state banquet menu given by the master.

Remove the sand from the shark fins, pick them all up on the bamboo grate, put them in a pot of boiling water and add onion slices, ginger slices, and Shaojiu boil for ten minutes, take out the fishy smell, pick off the onion and ginger, and the juice is not used. This step alone can be seen, and the fineness starts from this step.

Then take out the grate and put it in a bowl, place the pork fat on the shark fin, add Shaoxing wine, steam it in the cage and steam it for two hours, pick off the fat fat, and decant the steamed sauce.

Cut the fish lips into pieces, put them in a pot of boiling water, add onion slices, Shaoxing wine, and ginger slices to cook for ten minutes to remove the fishy smell, pick off the onion and ginger.

Put the money abalone into the cage, steam it over high heat and remove it. After washing, each slice is made into two pieces, put it in a cross knife, put it in a small pot, add bone soup and Shaojiu, put it in the cage, steam it over high heat for 30 minutes, and remove the steamed juice.

The pigeon eggs are cooked, the shells are removed, the chickens and ducks are chopped off their heads, necks and feet. The pig's trotters are picked, the hair is plucked, and the sheep's elbows are scraped and washed.

Cut twelve pieces of each of the above four ingredients, put them in a boiling water pot with the clean duck squid, remove the blood and remove them, wash them clean inside and outside, use boiling water twice, remove the turbid smell, cut them into twelve pieces, put them in the pot, add about half a pound of the same soup, boil them, add more soy wine and remove them, and don’t use the soup.

Wash the ginseng in water, cut each into two slices, wash the trunks of water, cut it into two-inch-long sections, add clean water to clean the ham tendon meat, steam it on the cage and steam it over high heat for 30 minutes, decant the steamed juice, cut it into slices about one centimeter thick, put the winter bamboo shoots into boiling water and cook it, and remove each piece directly into four pieces, and pat it gently.

Place the pot on high heat, put cooked lard in the pot until it is 70% hot, put the pigeon eggs and winter bamboo shoots into the pot and fry for about two minutes to remove.

Then, put the fish in a pot and fry until your hands are broken, pour it into a colander to drain the oil, then soak it in clean water and remove it, cut it into pieces, the size is similar to the size of a small square of braised pork you usually make.

Leave remaining oil in the pot, and cook it on high heat until 70% hot, put the scallion and ginger slices into the pot and stir-fry it out, add chicken, duck, sheep elbow, pig's trotter, duck leech, and pork belly blocks for a few times, add soy sauce, MSG, rock sugar, Shaoji wine, one pound of bone soup, cinnamon, cover and cook for two minutes, pick off the onion, ginger, cinnamon, take out the pot and put them in a pot, and put the soup for a while.

Take a bay of old Fujian Province, wash it, add a pound of clean water, heat it on a light heat, pour the water in the jar, and place a small bamboo grill at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's trotter, duck trunk, pork belly, flower mushrooms, winter bamboo shoots, and then wrap the shark fins, ham slices, dried scallops, and abalone fillets into a rectangle in gauze, and place them on chicken, duck and other ingredients.

(End of this chapter)
Chapter completed!