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原辅料:鲜牛冲900克 鸡鸭骨各250克 西兰花50克 红樱桃14颗 老姜50克 葱段50克 精盐30克 味精20克 鸡晶粉10克 胡椒粉15克 料酒15克 鲜汤150克 水豆粉15克菠萝150克 化猪油350克 鸡油15克 烹制法:1、将鲜牛冲清洗干净,撕去浮皮刮净杂质后,下开水锅焯至硬型捞取漂冷,再撕去血丝、肉质。用压力锅加入鸡、鸭骨垫底并放上洗好的牛冲,加入清水压10分钟后取出用清水浸漂至冷备用。 2、老姜去皮拍破,葱段配好;西兰花改小朵入沸水中加入精盐、味精焯一水备用;红樱桃用清水洗一下以免串色;菠萝刻成一个卧牛作为装盘用;将浸漂好的牛冲改刀成十厘米长的段,顺着对破开成两片,
Raw materials: fresh cow red 900 grams of chicken and duck bone 250 grams of broccoli 50 grams of red cherry 14 ginger 50 grams of spring onion 50 grams of salt 30 grams of MSG 20 grams of chicken powder 10 grams of pepper 15 grams of cooking wine 15 grams of soup 150 grams of water 15 grams of soybean meal 150 grams of pineapple 150 grams of lard 350 grams of chicken oil 15 grams cooking method: 1, the fresh cattle rinse clean, remove the skin scraping scraping impurities, And then tear the bloodshot, fleshy. Add pressure cooker with chicken, duck bone bottom and put a good washed cattle red, add water pressure for 10 minutes and then removed with cold water bleach until cold reserve. 2, ginger peeled beat broken, scallion with a good; broccoli change small into the boiling water, add salt, MSG Zhuo a water standby; red cherry wash with water to avoid string color; pineapple carved into a lying cow as a loading plate Use; will dip a good ox red change knife into ten centimeters long segment, along the broken into two,