Food: 600 grams of chicken claws, 20 grams of minced garlic, 4 red chili peppers, 3 slices of ginger, 2 star anise, 2 slices of good ginger, 10 grams of cooking wine, 10 grams of soy sauce with soy sauce, 15 grams of vinegar, 2 grams of salt, 3 grams of sugar, 30 grams of garlic chili sauce, 10 grams of sesame oil, 1 scented lilies, an appropriate amount of cooked peanut rice

Practice:

1, chicken claw scissors cut off the toes, followed by chopping into a small piece. Chop a small piece of eating convenient, a chicken claw split into 3 sections, so a mouthful of a piece of eating just right.

2, cut a good bit of chicken claws into the pot of cold water, add 3 pieces of ginger, 2 star anise, 2 leaves, 10 grams of cooking wine, cook for 10 minutes, cook until the chicken claws can be cooked through. Stew the whole process to be able to take a spoon to skim off the surface of the steamed white foam.

3, chicken claws cooked on the fish up into the cool water or ice boiling water refrigeration. This step is vital haha, lies in the chicken claws made is not Q bouncy important.

4, refrigeration good ah on the fish up, drain the water, is currently the case, whether it looks very Q pop ah. Then add minced garlic, chili circles, soy sauce, vinegar, salt, sugar, garlic chili sauce, sesame oil, mix well.

5, as much as possible and mix for a while, so that the chicken claws absorb all the flavor of the seasoning. Then cover the bag tightly and place it in the freezer for 6 hours or more, removing it inside and rolling it around a few times, which ensures that the chicken claws are more evenly flavored.

6, refrigerated to the time you can take out, add the fragrant Lai section also have the right amount of cooked peanut rice, again mix well can open eat it.

Required information: chicken wings 1 catty Hangzhou pepper 10, vinegar pepper 1, cooking oil, cooking salt 5 grams, 1 tablespoon of soy sauce, scallions 1 section, 3 slices of ginger, 3 cloves of garlic, 1 tablespoon of wine, 1 tablespoon of cooking oil, water.

Methods:

1. Chicken wings cut not particularly large piece, wash the pot of cold water, boiling boil out white foam after fishing up with water to clean and control intervention to stay.

2. Pour into the pot a little more than the usual vegetables a little more oil, under the ginger slices stir-fried flavor into the chicken thighs.

3. Black pepper chicken pieces in the oil quickly stir-fry, and then into the wine.

4. Chicken breast own vegetable fat on the part of out after adding green onions, garlic, round onions and garcinia cambogia.

5. Add soy sauce and oil seasoning successively, and eventually make up an appropriate amount of salt depending on the saltiness of the soy sauce and the flavor.

6. Add the Hangzhou pepper section stir-fry evenly until slightly broken raw can be removed from the pot.

Raw materials: large scallop 24, radish 1000 grams. Salt, chicken essence moderate.

Methods:

1, the scallop cleaning, put in a bowl, add a small amount of cold water, in the steam drawer in the steam for 15min, take off the scallop (whole) juice to stay;

2, will be set out of the radish with a special tool 1,5cm in diameter, nominal diameter of 1cm, 1.5cm thick, 24 jade trigger finger;

3, each jade trigger finger is in the center of the an Scallop beads, arranged into the buckle bowl, pour the shellfish juice, on the steamer on high heat steam rotten, control dry juice (spare) turned buckle in the soup plate;

4, the pot set on high heat, will drain the juice boiling, seasoned with salt, chicken seasoning dripped on the class finger on it.