Materials:
350g black carp fish meat with skin
four Chinese cabbage leaves
1 egg
75g bread crumbs
100g grape juice
Preparations:
Wash the carp meat and cut into the shape of a ladder, make deep-cuts in the skin.
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.
Scald the Chinese cabbage leaves, cut into grape leave shape and place beside the carp "grapes".
Make a sauce of cornstarch, sugar, white winegar, salt and grape juice, pour over the "grapes".
Dice the pork fillet, add cooking wine, scallion, ginger, pepper and MSG, stir-fry in 80% heated oil and remove.
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.
Rub the fish, outside and inside, with salt, sprinkle on minced ginger and scallion then pickle for 20 minutes.
Put rice crust into an iron saucepan, sprinkle with tea leaves, on top place an iron rack, put the fish on the rack.
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.
Chop the fish into long strips, arrange the strips in the original fish form on a plate.
Materials:
300g pork meat
one egg
50g sugar
1000g red-bayberry juice
40g bread crumbs
Preparations:
Mince 70% lean pork leg meat, add eggs, salt and water, mix well, add bread crumbs to make a filling.
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.
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.
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:
Slice the sea cucumbers, fish maw, squid, bamboo shoots, dried bean milk cream rolls and ham.
Add scallion, ginger slices and Shaoxing rice wine to the tripe, chicken and scallops, steam until the flavor penetrates, then slice.
Cut the cooked chicken and ham into shreds.
Mash and season the fish, shape into balls, roll in the scallop strips and steam.
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.
Pour out the soup stock, thicken with cornstarch, then pour back into the hotchpotch.
