Big-plate chicken
1. Wash the chicken, chop it, blanch it in a boiling pot with cooking wine, take it out and drain it;
2. Put oil in a hot pot, and add star anise, cinnamon, fragrant leaves, dried peppers, peppers, onions and ginger slices;
3. Add chicken pieces and stir-fry for 3 minutes, add soy sauce and soy sauce, and stir-fry white sugar to the highest color;
4, add boiling water, no chicken, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green pepper, salt and pepper, and collect the juice over high fire.
Pearl lotus root
1, soak glutinous rice in water for 2 hours and drain;
2, chopped green onion, ginger;
3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo into the meat stuffing and mix well;
4. Knead lotus root into lotus root paste with utensils, and add it into the prepared meat stuffing and mix well;
5. Knead the meat stuffing into balls and roll a layer of rice on the glutinous rice;
6. Put in a steamer and steam in boiling water for 20 minutes;
7. Turn off the fire and sprinkle with chopped green onion.
Braised chicken feet
1, nail chicken feet, blanch them and take them out;
2, stir-fry the sugar color, stir-fry until the chicken feet are slightly yellow;
3. Add onion, ginger and star anise red pepper and stir-fry until fragrant;
4. Soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, boil;
6. Cook on medium and small fire 15 to 20 minutes, and collect the juice. Put some monosodium glutamate in the pan to taste.
Spicy pettitoes
1. Wash trotters and slice ginger and garlic;
2. Boil the water in the pot, add the onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, skim off the floating foam and take out the trotters;
3. Put oil in the pot, add dried Chili, pepper, aniseed, ginger slices and garlic slices and stir fry;
4. Add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5. Turn the fire to a small fire until the trotters are cooked.
Sweet and Sour Spare Ribs
Ingredients: 1 ribs, 4 garlic cloves, 2 red onions, 3 tablespoons rice vinegar, 3 tablespoons rice wine, 1 brown sugar, 2 tablespoons soy sauce, a bowl of boiled water, and a proper amount of oil.
Steps:
1, ribs washed and drained, garlic peeled in half, red onion peeled off the outer layer of dry clothes, and roots washed.
2. add oil to the pot, add garlic and onion and stir fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out the part, leave a small amount of base oil and pour in 3 tablespoons of rice vinegar.
4. Pour in 3 tablespoons of rice wine.
5. Add a small piece of brown sugar.
6. Pour boiling water into the end of the ribs.
7. Pour in 2 tablespoons of soy sauce.
8. Go back to the pot and collect the juice. If it is too light, you can add a little salt appropriately. If you want a darker color, you can also add a few drops of soy sauce.
Slices of minced meat and wax gourd
1. Wash wax gourd, peel it, cut it into thin slices about 2mm thick, and chop garlic and onion separately;
2. Add a little minced garlic and salt to minced meat and marinate for 5 minutes;
3. Put the wax gourd slices in the pot and smooth them, spread the marinated minced meat on the wax gourd, put them in a steamer and steam for 8 minutes on medium heat until the wax gourd is cooked;
4. Drop a few drops of sesame oil on the pot and sprinkle with chopped green onion.
Steamed chicken with black bean sauce
1, chicken feet into the pot, blanched for 3 minutes, drained for use;
2. Heat the oil, add chicken feet, fry until slightly yellow, and then soak in cold water for 10 minute;
3. Take out chicken feet, add salt, pepper, onion, red pepper, minced garlic, lobster sauce, cornmeal, cooking wine, sesame oil, soy sauce, soy sauce and oyster sauce, and fully grasp them;
4. Put the tofu in the bowl, put the chicken feet, pour the remaining juice on the chicken feet, and steam in the pot for 25 minutes.
Mapo eggplant
1. Wash eggplant, cut into pieces, soak in light salt water 10 minute, chop onion and garlic, and mince ginger;
2. After the oil in the hot pot is hot, add the eggplant and slowly fry until the eggplant is Microsoft.
3. Pour oil into the pot, add minced garlic and Jiang Mo until fragrant, and stir fry with red oil and bean paste;
4. Stir-fry eggplant, add cooking wine, sugar and soy sauce, pour water and stew for a while, add Chili oil and pepper oil, and sprinkle chopped green onion when the soup is dry.