风吹杨柳千条线
北京烤鸭——Peking Duck,or Peking Roast Duck is a famous duck dish from Beijing[1] that has been prepared since the imperial era,and is now considered one of China's national foods.The dish is prized for the thin,crisp skin,with authentic versions of the dish serving mostly the skin and little meat,sliced in front of the diners by the cook.Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven.The meat is eaten with pancakes,spring onions,and hoisin sauce or sweet bean sauce.The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang,two centuries-old establishments which have become household names.
Kinglijiji
Braised Pork with Preserved Vegetable in Soya Sauce主料五花肉750克 梅干菜100克Ingredients 750 grams of pork 100 grams of pickled vegetable调料色拉油适量 食盐适量 八角1枚 料酒15毫升 生抽30毫升 老抽10毫升 水淀粉适量 大蒜2瓣 白糖5克Seasoning salad oil the right amount salt amount aniseed 1 gold cooking wine 15 ml of soy sauce 30 ml of soy sauce 10 ml water starch right amount garlic 2 valve sugar 5 grams梅菜扣肉的做法Mei food braised pork practice1.将梅干菜放入清水中浸泡5分钟，再反复的冲洗干净至无泥沙，八角掰成小瓣，大蒜切碎1 plum dried vegetables in water for 5 minutes, then rinse repeatedly to no sediment, octagonal breaking into small pieces, chopped garlic2.将五花肉洗净后切成大块，放入锅中煮至8成熟，将五花肉捞出，趁热在肉皮表面涂抹上一层老抽，并用竹签在肉皮上扎上密密麻麻的孔2. Wash the pork cut into large chunks, into the pot boiling to eight mature, put the pork fish out, take the advantage of heat in skin surface coated a layer of dark soy sauce, and bamboo in the skin bar dense hole3.将五花肉上的水分擦干，放入油锅中，肉皮朝下，炸至金黄色，肉皮爆起后捞出3 the pork moisture on the dry, placed in the pan, an upside down, fry until golden brown, remove the skin after the explosion4.将炸好的五花肉浸泡入冷水中，再分别切成1cm的厚片4 the fried pork soaked into the cold water, then cut into thick slices of 1cm5.锅中倒入少许油，放入八角和蒜末用小火煸炒出香味，放入梅干菜炒香，加入料酒、生抽、老抽、白糖、盐和少许清水，盖上锅盖煮5分钟5. The pot pour a little oil, add star anise and garlic with small fire stir and stir fry until fragrant. Add plum dried vegetables, stir fry, add cooking wine, soy sauce, soy sauce, sugar, salt and a little water, cover and cook for 5 minutes6.将五花肉肉皮朝下整齐的码放碗中，把煮好的梅干菜填在上面，放入蒸锅中蒸约2个小时6 Wuhua Rourou skin down neatly stacked in the bowl, put the cooked pickled vegetable fill in on, into the steamer and steam for about 2 hours7.取出梅菜扣肉，在面上覆盖一个盘子，双手按住上下碗盘，迅速将盘子翻个面，梅菜扣肉就反扣在了盘中，再将多余的汤汁滗出来倒入锅中，用水淀粉勾芡，淋在扣肉上即可7. Remove the pork with preserved vegetable, a plate covered on the surface, hold hands up and down the dishes, quickly dishes turned face, Mei Cai Kou Rou anti buckle in the tray, then the excess juice decanter out into the pot, water starch thicken, pour in the pork on can烹饪技巧1、梅干菜有很多的细纱，一定要先用水浸泡一下在慢慢的漂洗几遍才干净。Cooking Tips 1, plum dried vegetables have a lot of spinning, we must first soak in the water slowly rinse several times before.
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