Hangzhou three delicacies(hang san xian )

Hangzhou three delicacies

Raw materials for Hangzhou three delicacies

Shuifa skin 150g, minced fish 75g, cooked chicken 75g, cooked pork belly 75g, white soup 150g, Shaojiu 10g, sugar 2G, refined salt 1.5g, monosodium glutamate 1.5g, wet starch 15g, cooked lard 50g.

Processing steps of Hangzhou three delicacies

Cut the skin of the meat into 5 cm long and 1.7 cm wide pieces of water chestnut. Cut the chicken and pork tripe bamboo shoots into 10 cm long and 4 cm wide pieces. Add 0.5g refined salt to the minced pork to make 5 meatballs. Steam them in the cage. Make 5 meatballs from the fish. Put them in a cold water pot and blanch them over low heat. Heat the frying pan over a high heat, add 25 grams of lard and green onion. Pour the skin, chicken, tripe, bamboo shoots, shrimp and meatballs into the pan. Add 1 gram of Shaojiu, soy sauce, sugar, white soup and refined salt. Bring to a boil for a while. Add monosodium glutamate and thicken with wet starch. Pour lard and 3 grams of green onion. Put the fish balls around and cover the ham slices.

The characteristics of Hangzhou three delicacies are as follows

The meat skin is soft, the meatballs are fresh and tender, the tastes are various, and the fragrance is smooth.

Hangzhou three delicacies

Hangzhou Sanxian is a famous local traditional dish in Zhejiang Province, which belongs to Zhejiang cuisine. With Shuifa skin, minced fish, cooked chicken and cooked pork tripe as raw materials, this dish has soft skin, fresh and tender meatballs, various tastes and smooth fragrance.

essential information

Hangzhou three delicacies

Zhejiang cuisine

[taste characteristics] the skin of meat is soft, the meatballs are fresh and tender, the tastes are various, and the fragrance is smooth,

Raw materials

Water hair skin 150 grams, 75 grams of minced fish, 75 grams of cooked chicken, 75 grams of cooked pork tripe. 150g white soup, 10g Shaojiu, 2G sugar, 1.5g refined salt, 1.5g monosodium glutamate, 15g wet starch and 50g cooked lard.

Production process

1. Cut the skin of Shuifa meat into 5 cm long and 2 cm wide pieces of water chestnut;

2. Wash and cook the chicken, and cut it into pieces of 4cm long and 1cm wide;

3. Wash the pork tripe with a little alkali, add water, cook and cut it into 4cm long and 1cm wide slices;

4. Shell the bamboo shoots, wash them, blanch them in boiling water, and cut them into pieces of the same size as the pork tripe;

5. Kill grass carp, take 75 grams of meat, chop it into minced meat, add water and refined salt, stir it in the same direction until sticky, add egg white and wet starch, and finally add monosodium glutamate and lard to stir it into minced fish; 6. Chop pork into minced meat, add a little refined salt to make 3 meatballs, and steam them in steamer with high heat;

7. Make 3 fish balls with minced grass carp, put them in cold water and cook them with low heat;

8. Set a high heat in the frying pan, add cooked lard, add 7g scallion, stir up the flavor, put the skin of meat, sliced chicken, pork tripe, bamboo shoots, river shrimp and meatballs into the pan, add 150ml yellow rice wine, soy sauce, refined salt, sugar and white soup, and cook;

9. after the boil, add MSG, use the thinning wet starch to thicken, sprinkle the cooked lard and sprinkle with 3 grams of onion.

10. Put the meatballs around the plate and cover with sliced ham.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hang San Xian