A complete Collection of masked palm civet's practices

Abstract: masked palm civet is one of the "eight treasures". In practice, he is often based on the method of braising. According to the theory of traditional Chinese medicine, it has the functions of tonifying the middle and tonifying qi, curing Zhu Qi, going to travel wind, and bleeding under the intestinal wind. Let's take a look at masked palm civet's practices.

Masked palm civet is one of the "eight treasures". In practice, he often uses the braised method as the main method. According to the theory of traditional Chinese medicine, it has the functions of tonifying the middle and tonifying qi, curing Zhu Qi, going to wandering wind, and bleeding under the intestinal wind. Let's take a look at masked palm civet's practice.

Braised masked palm civet in soy sauce

[materials] 500 grams of fruit beaver meat, 150 grams of pure pear, 10 grams of green onion, 10 grams of Shaojiu wine, 15 grams of ginger, 15 grams of rock sugar, 50 grams of soy sauce and 50 grams of cooked lard.

[practice] ① soak the raccoon meat in warm water, wash it, chop it into 4cm square pieces, put it in a pot filled with rice water for the second time (not boiled, the meat is not easy to rot), boil over high heat, remove and drain the water. Cut the pear into orange petals. ② heat pot under oil, to medium, add beaver meat to stir-fry thoroughly, add water and meat flat, then add rock sugar, Shaojiu, soy sauce, salt, onion knots, ginger pieces (pat loose), boil and use low heat to burn until 80% rotten, pick up green onions and ginger pieces, put pear pieces, until pear crisp rotten, turn to high heat until the soup is sticky.

Stewed masked palm civet

[material] masked palm civet 1000 grams, pork (thin) 150g, Codonopsis pilosula 10g, astragalus 10g, yam (dried) 15g, Chinese wolfberry 15g, Morinda officinalis 60g, cooking wine 10g, ginger 15g.

[practice] ① buys quick-frozen masked palm civet, after thawing, soak it in boiling water. ② lean meat washed and scalded in boiling water, cut into pieces, simmered together with fruit beavers, and drained ginger on the surface. ③ put all the herbs on the ginger slices in the stew cup, sprinkle a tablespoon of wine and pour cold water until 80% full. seal the lid with gauze paper and simmer in the pot for three hours.

Spicy masked palm civet

[materials] 400g rapeseed heart, 200g masked palm civet, 15g vegetable oil, 8g salt, 2g monosodium glutamate, 25g Douban, 10g ginger, 5g garlic, 15g cooking wine.

[practice] masked palm civet was washed by ① and changed into large pieces to remove all the blood. ② is steamed with ginger, spring onions and cooking wine, then it is boned and cut into strips. Add masked palm civet into the regular sauce of ③ speculators, mix it with fresh soup, such as cabbage heart, salt, monosodium glutamate and Douban, cook it in a pot and put it on a plate at the bottom of the cabbage heart. ④ will dry sea pepper festival, pepper stir fragrance and then sprinkle on top.

[tip] ① masked palm civet should be softened and the smell should be bigger when burning in order to suppress its own smell. Don't stir-fry the dried sea pepper when frying ② oil.

Masked palm civet in casserole

[materials] masked palm civet 300g, Lentinus edodes (fresh) 150g, winter bamboo shoots 150g, ham 50g, Douban 20g, ginger 5g, green onion 10g, cooking wine 15g, salt 8g, monosodium glutamate 2g, sugar 5g, vinegar 5g, garlic 5g, salad oil 25g, coriander 10g, pepper 2g.

[practice] ① bleached the beaver with blood, chopped it into large pieces, blanched it in a pot and washed it. Add ginger, spring onions and cooking wine to medium well in ② pot. ③ to cool, remove bones, change meat into slices. ④ mushrooms, bamboo shoots, ham slices and water for use. Some of the ⑤ mushrooms, bamboo shoots and ham are placed at the bottom of the casserole, while the other half is placed with masked palm civet in the casserole. Put the ⑥ pot on fire, put a little oil, stir-fry Douban, garlic and ginger to taste well. ⑦ add wine, soup, salt, monosodium glutamate, sugar, vinegar, pepper, after ticking, beat the dregs. ⑧ pour the soup into a casserole, cook slowly over low heat and sprinkle with parsley.

[tip] ① masked palm civet should not be too soft when hanging, otherwise it is not easy to form. ② made the dishes in the form of a casserole, keeping the original taste of the dishes.

Steamed wax masked palm civet

[materials] 2000 grams of fruit beaver meat, crude salt, liquor, sugar, soy sauce, nitrate.

[practice] ① wipes the beaver meat with sugar and salt, marinate overnight, rinse with clean water, cool dry water, mix sugar, liquor, soy sauce and nitrate with meat, marinate for about 50 minutes, spread out on bamboo sieve, expose to the sun, roast in the fire at night, and dry again the next day. After about 4 days, it was made into wax fruit and beaver meat. ② will wash the wax fruit beaver meat, put it in a basin, steam for about 50 minutes, ripe and take out, cut into slices and put on a plate.

Stewed masked palm civet with red dates

[materials] 200 grams of fruit beaver meat, 15 red dates, monosodium glutamate, salt, cooking wine, sliced ginger, spring onions, lard, broth.

[practice] ① will wash the beaver meat, boil thoroughly in a boiling water pan, remove slices, wash red dates, and enucleate. ② hot pot add a small amount of lard, stir-fry spring onions and ginger, then add fruit raccoon meat and stir-fry until dry, cook with cooking wine, add salt, monosodium glutamate, jujube meat and soup, simmer until the meat is cooked and rotten, pick out the spring onions and ginger in a soup bowl.