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[Chinese GB] [Chinese Big5]

Anhui Dishes

Anhui Dishes consist of South Anhui, Yanjiang and Huai Bei Dishes.
Typical dishes are Smoked Duck, Feiwang Fish with Milk,, Wenzheng
Bamboo's Shoots.


Taros with Honey Juice
Taros with Honey Juice
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    Materials:
    1000g red taros
    200g honey
    125g crystal sugar

    Preparations:
  1. Choose some orange-colored taros which have "sweated", wash, peel, chop into pieces which have two pointed ends.
  2. Put a bamboo steamer in a casserole, add water and crystal sugar, when the sugar melts, put in the taros and honey and simmer for one hour.
  3. When the juice has boiled down, transfer the taros to a plate and pour on the juice.


Grape-shaped Fish
Grape-shaped Fish
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    Materials:
    350g black carp fish meat with skin
    four Chinese cabbage leaves
    1 egg
    75g bread crumbs
    100g grape juice

    Preparations:
  1. Wash the carp meat and cut into the shape of a ladder, make deep-cuts in the skin.
  2. Add condiments and leave for 20 minutes, coat with egg batter, followed by a layer of bread crumbs, deep-fry in 70% heated oil until light yellow, when grape-shaped, remove.
  3. Scald the Chinese cabbage leaves, cut into grape leave shape and place beside the carp "grapes".
  4. Make a sauce of cornstarch, sugar, white winegar, salt and grape juice, pour over the "grapes".


Hot Diced Pork Hot Diced Pork

    Materials:
    150g pork fillet
    50g fresh chillies
    50g green soybeand
    50g diced mushrooms

    Preparations:
  1. Dice the pork fillet, add cooking wine, scallion, ginger, pepper and MSG, stir-fry in 80% heated oil and remove.
  2. Leave a little oil in the wok, put in the chillies and saute until the flavor comes out, drop in the diced pork, soybeans and mushrooms, toss, thicken with cornstarch solution.


Maofeng Smoked Hilsa Herring Maofeng Smoked Hilsa Herring

    Materials:
    half a hilsa herring (750g)
    25g Maofeng tea leaves
    25g scallion
    50g ginger
    150g rice crust

    Preparations:
  1. Rub the fish, outside and inside, with salt, sprinkle on minced ginger and scallion then pickle for 20 minutes.
  2. Put rice crust into an iron saucepan, sprinkle with tea leaves, on top place an iron rack, put the fish on the rack.
  3. Heat the iron saucepan over a high heat until thick smoke comes out, smoke for five minutes over a low heat, then smoke for three minutes over a high heat.
  4. Chop the fish into long strips, arrange the strips in the original fish form on a plate.
  5. Serve with vinegar and minced ginger.


Red-Bayberry-Shaped Meat Balls Red-Bayberry-Shaped Meat Balls

    Materials:
    300g pork meat
    one egg
    50g sugar
    1000g red-bayberry juice
    40g bread crumbs

    Preparations:
  1. Mince 70% lean pork leg meat, add eggs, salt and water, mix well, add bread crumbs to make a filling.
  2. Squeeze the filling into balls the size of red bayberries, roll in salted bread crumbs and deep-fry in 50% hot oil until golden, drain off the oil and transfer to a plate.
  3. Add sugar, vinegar and red bayberry juice to soup stock and heat over a moderate heat to make a spicy sauce, thicken with cornstarch and pour over the meat balls.


Lihongzhang Hotchpotch

Lihongzhang Hotchpotch

    Materials:
    raw chicken meat
    sea cucumbers
    cooked white chicken meat
    fish
    ham
    fish maw soaked in oil
    squid
    soaked dried bean milk cream rolls
    dried scallops
    dried mushrooms
    dried slices of tender bamboo shoots
    pork tripe

    Preparations:
  1. Slice the sea cucumbers, fish maw, squid, bamboo shoots, dried bean milk cream rolls and ham.
  2. Add scallion, ginger slices and Shaoxing rice wine to the tripe, chicken and scallops, steam until the flavor penetrates, then slice.
  3. Cut the cooked chicken and ham into shreds.
  4. Mash and season the fish, shape into balls, roll in the scallop strips and steam.
  5. Add scallop balls, all other ingredients and condiments to chicken soup and boil until the flavor penetrates, transfer to a bowl and steam for five minutes.
  6. Pour out the soup stock, thicken with cornstarch, then pour back into the hotchpotch.


Hashima with Cherries and Orange Slices

Hashima with Cherries and Orange Slices

    Materials:
    25g Hashima oily pieces
    10g orange slices (canned)
    10g red cherries

    Preparations:
  1. Add water, cooking wine, ginger and scallion to soaked Hashima and steam for 10 minutes, rinse to get rid of the fishy smell then soak in water.
  2. Add water to crystal sugar and boil to a syrup.
  3. To another pan, add boilingg water, put in the Hashima and bring to the boil, remove and drain off the water.
  4. Add orange slices and the Hashima to the sugar syrup, bring to the boil, pour into a soup bowl and add the cherries.


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