Adequate amount of chicken, one carrot

Ginger slices, garlic slices, small pepper as you like

A small spoonful of salt, soy sauce, and a little oil

Production process

1. Put oil in the pot, sauté the ginger slices, garlic slices and chili until fragrant.

2. Add the carrots and stir-fry until they are halfway cooked. Stir-fry for about 5 minutes. Add half a bowl of water in the middle and put it on a plate.

3. Put oil in the pot and heat the oil. Put the chicken into the pot.

4. Stir-fry until the water is somewhat dry, then turn to medium heat, add tempeh and a little soy sauce (the tempeh can be increased or decreased according to personal taste). This process takes about 4-5 minutes

5. When the chicken skin is slightly brown, add the radish slices, simmer for 2 minutes, add salt and soy sauce, stir-fry, and remove from the pot.

1. Cut the chicken breast into strips, add a small amount of flour, salt and oil and mix evenly;

2. Wash the carrots and cabbage leaves, cut them into strips and set aside;

3. Boil the oil pan, add the seasoned chicken breast strips, stir-fry until cooked, then place on a plate and set aside;

4. Boil the oil pan, put Add the carrot strips and cabbage stem strips. When they are slightly soft, add the cabbage leaf strips, add water (or chicken soup) and simmer;

5. After they are cooked and soft, add the fried chicken breast strips. Add appropriate amount of salt and stir-fry for a while.

Ingredients: half a tender rooster (about one and a half kilograms), one and a half kilograms of carrots

Seasoning: three tablespoons of soy sauce, two tablespoons of watercress, more than 20 pieces of Sichuan peppercorns, Two tablespoons of cooking wine, appropriate amount of salt

Accessories: soak a small piece of ginger, eight soaked red peppers, chop them all, a piece of old ginger, break it with a knife

1. Tender Cut the rooster into pieces and put them in boiling water.

2. Peel the carrots and cut into hob pieces.

3. Heat the oil in the pot until it is 80% hot. Add the peppercorns, ginger and chicken nuggets and stir-fry over medium-high heat until the oil is bright and the chicken nuggets are slightly yellow. Remove the chicken nuggets and leave the oil.

4. Pour the watercress, soy sauce, soaked ginger, and chopped chili into the oil, and stir-fry over low heat until it turns cherry color.

5. Pour in the chicken pieces and fry for about a minute.

6. Add soup or water that is about two knuckles high than the chicken pieces. Bring to a boil over high heat, then cover and simmer over medium to low heat for about 40 minutes.

7. Add carrots and salt, cover and simmer for about 20 minutes. When the soup is almost dry, turn to high heat to reduce the juice and serve.

4 chicken legs, appropriate amounts of onion and ginger juice, soy sauce, tomato paste, Shaoxing wine, water starch, and cooked lard.

[Preparation method]:

Wash the chicken legs, put them in a bowl, and marinate them with onion, ginger juice and soy sauce. Cut the cooked carrots into hob cubes and set aside; heat the wok over high heat, add cooked lard until it is 80% hot, add the chicken legs and fry until golden brown, remove with a slotted spoon. Turn on the wok over high heat, add clear soup, add salt and tomato sauce, pour in the chicken legs, bring to a boil, then lower the heat and simmer for about 20 minutes, take out the chicken legs, cut them into pieces; put the green beans and carrots into the chicken brine soup pot, and bring to a boil over high heat. , then thicken it with water starch and pour it on the chicken drumsticks.