Full of fragrance(man tan xiang )

How to make full use of incense:

Raw materials for making mantan incense:

500 grams of dog meat with bone, 500 grams of chicken and duck meat with bone, 150 grams of lean pig meat, 150 grams of pickled fish maw, 150 grams of dried fish lips, 500 grams of lettuce, 150 grams of pickled mushrooms, 2.5 grams of cooked tangerine peel, 100 grams of green garlic, 5 grams of green onion, 50 grams of ginger, 5 grams of ginger, 15 grams of refined salt, 2.5 grams of monosodium glutamate, 50 grams of soybean paste, 25 grams of tofu milk, 25 grams of sugar, 100 grams of oyster sauce, 5 grams of sesame oil, 15 grams of dark soy sauce, and 15 grams of Shao sauce Wine 50g, ginger wine 10g, wet starch 25g, light soup 1500g, cooked lard 750g (actual consumption 100g).

Steps of making mantan incense:

1. Cut the dog meat, chicken and duck meat into small pieces, cut the fish and fish lips (after soaking) into 3.5cm long and 2cm wide strips, cut the garlic into 4cm long sections, wash the lettuce and serve in two dishes. Heat the frying pan, dry the dog meat, remove the water, put the ginger pieces into the boiling water pan, blanch for three minutes, and take out.

2. Heat wok, add 50g lard, add ginger and garlic, fry for one minute, then take out. Add 25g of oil, stir fry in soy sauce and bean curd, saute dog meat, ginger and garlic for about one minute, add 25g of Shaojiu, 1000g of light soup, 10g of sugar, 5g of refined salt and tangerine peel, bring to a boil, pour into a casserole, cover, and place on a charcoal stove for about 90 minutes.

3. Heat up a wok, add 750 grams of oil and heat it to 50% heat. Add chicken and duck meat mixed with wet starch and stir until smooth

Characteristics of mantan flavor:

This dish uses a wide range of ingredients. The soup is fragrant and full-bodied. When it is uncovered, the flavor is overflowing. The food is extremely delicious. In the middle of winter, it is cooked and eaten around the altar. The stove warms up and has a unique flavor.

Full of fragrance

Mantanxiang is a traditional dish in Guangzhou, Guangdong Province, which belongs to autumn and winter season. It is well-known both at home and abroad as the chief famous dish "fo Tiao Qiang" in Fujian. This dish began in the late Qing Dynasty. It is said that mantanxiang was first operated by some food stalls in Guangzhou. In autumn and winter, these food stalls put dog meat, chicken, pork, fish maw, chicken soup, etc. into the food jar, add wine, ginger, onion, salt and other seasonings, and simmer on the stove.

Characteristics of dishes

Dog meat with bone 3500 grams of lettuce 3000 g

Chicken with bone 750 grams of tofu 50g

Duck with bone 750 grams of sugar 50g

Roast pork belly 500g oyster sauce 100g

Fish maw with water 500 grams of dark soy sauce 40g

Dried fish lips 150 grams of Shaojiu 150 g

Shuifa mushroom 500g ginger wine 15 g

Ripe tangerine peel fine grain 2.5 g soy sauce 175 G

Green garlic 250 g wet starch 50g

Scallion strips 10g light two soup 6000 G

Ginger cubes 350 g sesame oil 5 g

Ginger slices 15 grams of cooked lard 1000 g

Refined salt 25g (about 300g)

Monosodium glutamate 5 g

practice

1. Soak fish lips in clean water for about 8-10 hours, take them out, wash them and put them into a basin, cover them with boiling water and soak them for 3 times, about 4 hours each time until they are soft and smooth, then rinse them with clean water, remove fine sand and black carrion, and put them into a clean water basin for later use.

2. Cut the dog meat into pieces, each piece weighs about 25g. Cut chicken and duck meat into pieces, each piece weighs about 20g. Cut the roast pork into pieces, each weighing 15g. Fish maw and fish lip were cut into 3.5cm long and 2cm wide pieces. Cut the garlic into 4cm long pieces. Wash the lettuce and divide it into 2 portions. Serve on a plate.

3. Heat the frying pan with medium heat, add dog meat and stir fry in water, remove. Blanch ginger in boiling water for about 3 minutes. Remove.

4. Heat wok with medium heat, add 50g lard, add ginger and garlic, stir fry for about 1 minute, take out. Add 25 grams of cooked lard, stir fry in soy sauce and bean curd, add dog meat, ginger and garlic, stir fry for about 1 minute, cook 100 grams of Shaojiu, add 3500 grams of Er Tang, 40 grams of sugar, 15 grams of refined salt and tangerine peel, bring to a boil, transfer to a casserole, cover, and place on a charcoal stove. Cook over medium heat for about 1.5 hours until soft and rotten.

5. Heat the frying pan over medium heat, cook 1 000 grams of lard until it is five mature, add chicken and duck slices starched with wet starch, oil until it is eight mature, then pour in hedgerow and drain the oil. Put the frying pan back on the stove, stir fry the chicken, duck and roast pork, cook 50g Shaoxing wine, add 1500g two soup, 5g monosodium glutamate, 5g refined salt, 10g sugar, 40g soy sauce and oil, bring to a boil, transfer to casserole, use medium heat for about 30 minutes until soft and rotten, add mushrooms and leave the end of the fire.

6. Put the fish maw and fish lip into the boiling water pot and roll for about 30 minutes. Remove the fish maw and fish lip and drain the water. Heat the frying pan with medium heat, add 25 grams of cooked lard, add ginger slices and scallion strips, cook ginger wine, add 1000 grams of two soup and 5 grams of refined salt, simmer the fish maw for about 1 minute, pick it up, and absorb the water with clean towel; simmer the fish lips for about 1 minute, pour in the colander, drain the water, and remove the ginger and scallion. Mix fish maw, fish lips, chicken, duck, roast pork, mushrooms with dog meat. Pour all into the jar, add sesame oil and cover with a cover. Set a charcoal stove in the middle of the table, put the jar on the stove, add 2 plates of lettuce and 1 bowl of cooked lard (100g), cook while eating.

nutritive value

Dog meat not only has high protein content, but also excellent protein quality, especially globulin, which has obvious effect on enhancing disease resistance, cell vitality and organ function. Eating dog meat can enhance people's physique, improve digestion ability, promote blood circulation and improve sexual function. Dog meat can also be used for the frailty of the elderly, such as urine drowning, cold limbs, low spirits and so on. Often eat in winter, can make the elderly enhance cold resistance. Traditional Chinese medicine believes that dog meat has the effects of warming kidney, helping Yang, strengthening strength and tonifying blood vessels.

There is a saying in the field of nutrition that "the one without legs is better than the one with legs, and the one with two legs is better than the one with four legs". That is to say, the nutritional values of fish, poultry and livestock are in order. The results of clinical research show that the rate of cerebral thrombosis, atherosclerosis, hyperlipidemia and other diseases of people who often eat fish is lower than that of people who often eat pork. Because fish contains many essential polyunsaturated fatty acids, which can effectively prevent the occurrence of cardiovascular and cerebrovascular diseases. In addition, the amino acid composition of protein in fish is very close to that of human body, and the absorption rate and bioavailability of various nutrients are relatively high. On the contrary, bear paw is rich in collagen, which is not easy to digest.

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Chinese PinYin : Man Tan Xiang