Stewed Beef Ribs in Sauce

Ingredients: Beef Ribs, Carrots, Seafood Sauce, Spare Ribs Sauce

Seasonings: Fresh Broth, Soy Sauce, Canola Oil, Lard, Salt, Monosodium Glutamate, Chicken Seasoning, Sugar

Directions: 1.

2, the pot on the fire and into the canola oil and lard, (the ratio of the two 2:1), hot that is, under the beef ribs section, fry until the surface of the oil, under the white radish pieces and add seafood sauce, pork chop sauce and soybean soy sauce, fry for about 3 minutes will be mixed with fresh broth, boil for about half an hour to the beef ribs soft, seasoned with salt, monosodium glutamate, chicken essence and sugar, start the pot plate that is complete.

Crispy Cowboy Ribs

Ingredients: Cowboy Ribs 500g

Flour 150g Eggs 2

Seasoning: Onion 200g Ginger 10g Soy Sauce 20g Chicken Bouillon 10g Rice Wine 100g Salt 5g Powdered Spices 10g MSG 6g Salt 35g Salad Oil 35g Salad Oil g pepper salt 35 g salad oil 800 g (100 g actual consumption)

Method:

1, cowboy steak cleaned and cut into 3 cm long small section, into the vessel with onion, ginger juice, soy sauce, chicken essence, cooking wine, salt, five spice powder marinade for 2 hours standby;

2, beaten eggs, add flour into the egg batter to the marinated cowboy steak, put into the egg batter coated, and then into the seventy percent of the oil temperature in the frying until golden brown, plate with flavor pepper salt on the table.

Spicy pigeon with lemongrass

From the outside, there is no difference between this dish and crispy pigeon, but in the mouth, lemongrass flavor highlights the rich layers of spicy flavor. When making this dish, it is important to marinate it with millet peppers to make it fresh and spicy, brine it with a spicy marinade to make it tangy and spicy, and the accompanying dipping dish has a Thai sweet chili sauce that adds another sweet and spicy kick.

Making:

1, the pigeon slaughtered clean, put in a pot, add thyme, lemongrass, fresh lemongrass, millet pepper section and fresh lemon slices mixed, marinated for 30 minutes, into the pot of boiling water, boil a water, fish out and rinse clean.

2, the spicy marinade boiling water, into the pigeon after reducing to a light fire, soaked until just cooked, then fish out, and then hung on the crunchy water, and then hang up to dry the surface water.

3, when serving, put the dried pigeon into the 50 percent hot frying pan, deep-fried until the skin is golden and crispy, fish out and chopped into pieces on the plate, accompanied by five-spice salt and Thai sweet and spicy sauce dish on the table for dipping.

The Lotus Roots in the Lotus Pond

Making:

1. Cut the lotus root into slices, stuff them into the horseshoes with the pork gelatin and pat them with the dry cornstarch, and then put them into a pan with a little bit of oil and fry them.

2, the yellow pepper pieces, red pepper pieces and honey beans into a small amount of oil and salt water, sautéed and wait for use.

3, the pot into the chicken oil heat, under the lotus root folder, red pepper pieces, yellow pepper pieces and honey bean section, stir fry while pouring into the bowl of gravy (add salt, chicken powder, sesame oil seasoning), out of the pot on the plate that is complete.

Honey Bean Double Crisp

Production:

1, put the palm of the treasure in the basin, add ginger, green onion and water mix, marinate for 1 hour, and then rinse with running water.

2, palm in the treasure after draining, add salt, sugar, oyster sauce, custard powder, garlic powder marinade flavor, wait for use.

3, put the honey beans into a small amount of oil and salt water to stir-fry, pour out to dry water for use.

4, the pan put salad oil, burned to fifty percent heat, down into the palm of the treasure slip cooked, pour out the oil.

5, the pot into the chicken oil hot, first under the garlic rice popping incense, then into the honey beans a little stir fry a few times, and then pour into a half bowl of gravy (add salt, chicken powder, sesame oil, pepper seasoning), pour into the palm of the treasure, and then pour into the rest of the bowl of gravy, stir fry out of the pot plate, sprinkle amber walnut that is complete.