ingredients
1 grass chicken, 1 onion, appropriate amount of ginger, 1 spoon of pepper, 1 cup of white wine, 1 cup of soy sauce and 1 cup of sugar.
Practice
1. If you don't like pepper, you can leave it.
2. Remove the chicken head and feet (which can be placed at the bottom), cut the chicken and put it in the rice cooker.
3. Put the rock sugar at the bottom, add the white wine and soy sauce.
4. Soy sauce is enough. If you like heavy taste, you can add some salt.
5. Cover it and press the cooking mode. (about 15 minutes)
6. Turn the chicken once in the middle. It's time to cook.
7. Cut into pieces and pour the remaining soup in the pot over the chicken pieces.
2. Stewed pork neck with carrot and wax gourd
Ingredients
Appropriate amount of pork neck, wax gourd, carrot, corn oil, ginger and onion, 2 star anise, 2 fragrant leaves, rock sugar, salt, light soy sauce, light soy sauce, oyster sauce and chives.
Practice
1. Thaw the pig's neck bone, wash the blood, pour a proper amount of water, turn on low heat, blanch for a while, and wash the floating foam for later use.
2. Heat a proper amount of oil in the pot, add ginger, scallion, star anise, fragrant leaves and rock sugar to stir fry.
3. Put the pig neck bone, add appropriate amount of salt, soy sauce, soy sauce, seasoning with oyster sauce, stir-fry and color.
4. Pour a proper amount of water, bring to a boil with high fire, and stew for 25 minutes with low and medium fire.
5. Peel, wash and cut the wax gourd into large pieces, and cut the carrot into hob pieces.
6. Add wax gourd and carrot, and simmer for 15 minutes.
7. Turn off the fire and sprinkle with chives.
3. Sauce-flavored chicken wings
Ingredients
5 chicken wings, 2 red peppers, 2 garlic, 3 pieces of ginger, 1 onion, 5g vegetable oil, 2 tablespoons cooking wine, 1 tablespoon light soy sauce and 1 tablespoon light soy sauce.
Practice
1. Cut the chicken wings on both sides.
2. Put the cooking wine, ginger slices, pepper, onion segments and soy sauce and marinate for one hour. Rinse and drain, and use kitchen paper to drain.
3. Put the chicken wings in a hot pot and fry them on fire.
4. Fry until golden brown on both sides.
5. Remove excess oil, add boiled water to chicken wings, add soy sauce to color, cover and cook for 8 minutes.
6. Add garlic, red pepper, light soy sauce and collect juice, and then serve.
Fourth, roast chicken with water bamboo
Ingredients
3 boneless chicken legs, 3 water bamboo, a little oil, a little salt, a little cooking wine, a little onion, a little soy sauce, a little sugar, a little chicken essence and a little ginger.
Practice
1. Cut the chicken leg into small pieces, rinse it twice with clear water to control the moisture, and add cooking wine and ginger slices for half an hour.
2. Remove the old skin of Zizania latifolia, wash it and cut it into hob blocks.
3. Cool the oil in a hot pot and stir-fry the chicken pieces. After a few times of stir-frying, add cooking wine and continue to stir-fry.
4. Add a little soy sauce after the chicken changes color, and continue to stir fry with soy sauce.
5. After the chicken is colored, add water, and the water is basically the same as the chicken. Add cooking wine, onion ginger, sugar and salt, cover the pot, and simmer for 2 minutes after the pot is boiled.
after 6 or 2 minutes, pour the water bamboo, cover the pot and stew for another 1 minutes.
after 7 or 1 minutes, change the fire to run the soup. After the meat is hung with juice, add a little chicken essence, and then turn off the heat and take out the sugar.
5. Stewed elbow at home
Ingredients
One elbow, one onion, several slices of ginger, one spoonful of soy sauce, three spoonfuls of soy sauce, one spoonful of sugar, an appropriate amount of salt, vegetable oil, pepper, star anise, one nutmeg and two spoonfuls of white wine.
Practice
1. Wash the elbows and put cold water into the pot.
2. Boil the boiled water for a few minutes, then pour out the dirty water and wash it.
3. Cut the onion into small pieces and slice the ginger.
4. Put a proper amount of vegetable oil into the pot and put the elbow.
5. Add one spoonful of soy sauce, two spoonfuls of white wine, one spoonful of sugar and three spoonfuls of soy sauce, stir-fry and color, and then add onion and ginger.
6. Pour into an electric pressure cooker and add pepper, star anise and nutmeg.
7. Add a proper amount of hot water and salt.
8. Press the tendon key, and then press the tendon key again after the procedure is over, and the procedure is over, and the gas will naturally deflate.
9. Pour the elbow and soup into the wok until the soup is sticky. Turn off the heat and take out.
6. Sweet and sour pork ribs
Ingredients
1 kg of pork ribs, appropriate amount of ginger slices, 5 garlic cloves, appropriate amount of salt, 4 tablespoons of white sugar, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce and 1 tablespoon of light soy sauce.
Practice
1. Boil the ribs with clear water to remove blood, then wash them. Add appropriate amount of water, ginger slices, salt and star anise into the pot again, and press them on the high pressure pot until the bones are soft. Cook them for a long time if you like them soft and rotten.
2. After cooking in the pressure cooker, remove the ribs for later use, and keep the bone soup for broth or stewed radish.
3. Cut the ingredients.
4. Add oil and stir-fry the ingredients on low heat, add 4 tablespoons of white sugar and stir-fry until the sugar is brown, then add the ribs.
5. Add cooking wine, soy sauce, soy sauce and aged vinegar, stir-fry and color, then add 2 tablespoons of stock, and stew for 2 minutes to taste.
6. Add shallots to add flavor before cooking.
VII. Fresh pot rabbit
Ingredients
.9kg rabbit meat, .5kg string pepper, appropriate amount of onion, ginger and garlic, 2 pickled peppers, appropriate amount of aniseed, appropriate amount of pepper and 1 spoon of bean paste.
Practice
1. Let the master cut the rabbit meat into pieces. Rinse repeatedly to remove blood. Then drain the water and marinate with cooking wine, salt and onion ginger for 3 minutes.
2. Then rinse again and drain the water. Add a little salt, clear oil, pepper and starch for pickling.
3. Side dish-line pepper, diced.
4. Ingredients-onion, ginger, garlic and pickled sea pepper.
5. Heat oil in a hot pot, add bean paste, aniseed and pepper, simmer for 3-5 minutes on low heat, and remove the residue.
6. Then pour in the diced rabbit, stir-fry it over high fire, and when the rabbit meat is almost cooked, take it out for later use.
7. Leave the oil in the pot, add the ingredients and stir-fry to get the fragrance.
8. Add the side dish pepper.
9. Stir-fry all the vegetables, add light soy sauce, chicken essence, pepper powder and spiced powder, and sprinkle a little salt if it is light. You can go out of the pot.
Eight, beef stew
Ingredients
27g beef, 5g tofu, 1 potato, 1 green vegetable, half a red pepper, 4 cloves garlic, a little salt, a little pepper, a little starch, a little soy sauce, 2 tablespoons bean paste, a little chicken essence, a little oil and a little water.
Practice
1. Cut all the dishes for later use.
2. Slice beef and mix with a little salt, soy sauce, pepper, starch and oil.
3. Put the bean curd cut into triangles into a non-stick pan and fry.
4. Fry until golden on both sides, put on a plate for later use, and then fry potatoes.
5, should not be fried for too long, a color can be scooped up and loaded.
6. Stir-fry the beef in the pan until it is half-cooked. Add the garlic slices and stir-fry until fragrant.
7. When the beef is medium-ripe, add the red pepper and stir-fry for a few times before serving.
8. Make a sauce with bean paste, soy sauce, starch, pepper, chicken essence and water.
9. Pour two bowls of water into a small pot, then add vegetables, fried tofu and potato chips.
1. Cover and stew for two minutes, pour in the sauce, simmer, add beef slices, sprinkle with chopped green onion, and take out.
IX. Braised pork with bean sprouts
Ingredients
1 piece of pork belly, 1g of bean sprouts, appropriate amount of green onions, appropriate amount of ginger slices and 1 star anise.
cured meat ingredients: 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, half of bean curd, 1 tablespoon of sweet noodle sauce, 5g of sugar, 3g of white pepper, 1 tablespoon of oyster sauce, 1 tablespoon of chicken essence, appropriate amount of onion slices and ginger slices.
Practice
1. Prepare a piece of pork belly, wash it, drain the water, take the pot and burn the dry pot, with the skin facing down, stick the meat to the edge of the pot with your hand, and burn the pig hair on the surface of the skin.
2. Take the cooked pork out for a shower and scrape off the crusts on the skin.
3, another pot, cold water pot, water at the end of the pork, add a spoonful of cooking wine.
4. Boil the water, skim off the blood foam, and take it out to cool for later use.
5. Add onion and ginger slices, continue to cook for 3 minutes (chopsticks can be inserted), then turn off the fire and take out.
6. After cooling, use a fork to make a small hole in the skin evenly, then drop two drops of soy sauce, smear evenly, and air dry the coating.
7. Boil the oil (medium-small fire) to 5% heat, put the skin down, put it in the oil, cover it immediately, and fry for about 3 minutes, as long as there is no loud splash.
8. Turn over, continue frying, and cool the meat in cold water for 1 minutes.
9. Take out the meat and cut it into even slices.
1. Add the cured meat, stir well and marinate for 2 minutes.
11. find a big bowl with the skin facing down and code it.
12. Then put the sprouts, code them, compact them by hand, and steam them on the pot for 1 hour.
13. Turn off the fire, first pour out the soup in the bowl, then find a plate, buckle it on the bowl and turn it over.
14. Then pour the soup on the meat and finish.
X. Braised crayfish
Ingredients
Appropriate amount of crayfish, star anise, cinnamon, fragrant leaves, hot pot bottom material, salt, sugar and monosodium glutamate.
Practice
1. Clean the raw materials.
2. Set fire to the bottom of the pot with garlic and ginger slices. Illicium verum.
3. Stir-fry for fragrance.
4. pour in the washed crayfish.
5. Add salt, stir-fry the soy sauce, and add water over the crayfish.
6. Boil over high fire to collect juice. Add green pepper and monosodium glutamate to taste before cooking.
Xi. Stewed beef ribs with tomatoes and potatoes
Ingredients
Beef ribs 75g, 1 potato, 2 tomatoes, small onion, chopped green onion, salt, a little oil, 1 spoon of sand tea sauce, oyster sauce, soy sauce, pepper, 2 spoons of sugar and a little chicken essence.
Practice
1. Dice tomatoes and potatoes, and dice small onions.
2. bring a pot of water to a boil, then add the beef ribs and blanch them.
3. Remove the bleeding foam and clean it.
4. Boil a pot of water in another pot, and put the washed beef ribs into the pot for stewing.
5. Put the tomato pieces together and stew over medium heat.
6. stew for half an hour, then open the lid and add potatoes and small onions.
7. Add oil, soy sauce, oyster sauce, sand tea sauce, pepper and sugar to taste, cover and continue to stew for 3 minutes.
8. It's time to open the lid, sprinkle with chicken essence and chopped green onion, and take out the pot.
XII. Braised pork
Ingredients
Pork belly 7g, a piece of ginger, a handful of shallots, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of rock sugar, appropriate amount of aniseed, a small piece of cinnamon and a few pieces of fragrant leaves.
Practice
1. Cut the pork belly into one inch square, blanch it and tie it with cotton thread, and put ginger slices at the bottom of the casserole.
2. Onion segments covered with onion leaves.
3. The tied pork belly skin is spread downwards.
4. add water, light soy sauce, dark soy sauce, aniseed, cinnamon and fragrant leaves, and finally add rock sugar and simmer.
5. Bring the fire to a boil, and simmer for 3 minutes.
6. After stewing for 3 minutes on low and medium fire, turn the meat side up, stew for another ten minutes on high fire, and collect the juice perfectly, then you can put it on the plate and start!