Huiyang Hakka cuisine how to do Huiyang Hakka cuisine practice

1, eight knife soup. Wash and cut small pieces of Chinese sausage. Cut the sausage with a little wine and mix well. Cut the pork loin, pork liver, pork heart, meatloaf into thin slices, and cut the meatballs into cross cuts. Mix the liver, heart and tenderloin with a little cooking wine and peanut oil. Boil water in a casserole dish, add a little peanut oil. Add the vermicelli and cook for 20 minutes. Wash the scallions and finely chop the ends and leaves. In a small bowl, add the scallions, add peanut oil, pour in soy sauce and set aside as a dipping sauce. After 20 minutes of boiling, add the meatballs and meatloaf and cook for two to three minutes. Add pork liver and pork heart. After boiling, season with salt and add a little pepper. Sprinkle with chopped scallions can be.

2, salt _ chicken. Three yellow chicken a clean. Salt _ powder 1 bag. Pour the salt_powder. Repeatedly massage and put into the refrigerator to marinate for 12 hours. Take out the marinated chicken into a bowl add appropriate amount of cooking wine, ginger and green onion. Put into steamer and steam for about 30-35 minutes. Take out and cool. Cut the pieces and serve on a plate.