1, steamed meat

(1) pork cut into thin slices, add wine, soy sauce, soy sauce, a little pepper and mix well marinated for four hours;

(2) marinated meat plus steamed meat rice flour, pour a tablespoon of broth and mix well again;

(3) peeled and washed potatoes and cut into thick slices

(4) steamer basket bottom pad with a steamer basket of paper, a layer of potatoes first, and then placed the Step 3 in the treatment of the meat;

(5) into the pot to steam, high heat until the water boils, turn to medium-low heat for 30 minutes sprinkled with chopped scallions can be.

2, three cups of chicken

Materials: whole chicken (2 pounds) a wash, drain.

Seasoning: a water cup of yellow wine, soy sauce a water cup, a little monosodium glutamate, ginger, a small cup of sugar (moderate)

Practice: all the seasonings into the pot, add sugar adjusted to the right taste, put the whole chicken burned on a small fire side, the edge of the side (with the broth) pouring, the side of the flip, in the middle of the cover to simmer for 5-10 minutes until the soup is left half a cup (to do the dipping material), turn off the fire, the boiling hot whole chicken taken out into the instant! into the freezer for 10-15 minutes (chicken skin will be tasty point oh), take out the whole chicken neatly chopped pieces on the plate, the soup as a dip or pour can be served.

3, braised beef brisket

(1) brisket washed, drained and spare (personally recommended to buy a little fat brisket, stewed out will be more fragrant)

(2) pot hot, pour a small amount of oil, until the oil temperature burned to seventy percent hot, put the brisket stir fry

(3) when the brisket blood water thoroughly fried until the emergence of the caramel color, adjusted to medium-low heat, add ginger, star anise, Add the ginger, star anise, allspice, peppercorns and dried chili peppers and stir-fry well

(4) When the seasonings are fragrant, add the cooking wine and stir-fry well. Then pour in the soy sauce and stir-fry until the brisket is evenly coated with color. Add enough boiling water to boil over high heat, skim off the foam, cover and simmer over low heat.

(5) While the brisket is cooking, peel and wash the potatoes, cut them into chunks the size of the brisket, and sauté them in a frying pan until the surface is lightly browned. When the brisket burns until soft, add the fried potatoes to the brisket pot, continue to simmer for 10-20 minutes, and finally mix in salt and sugar to blend well and then collect the juice over high heat.