Second, stir-fried prawns with lotus root 1. Remove shrimp lines from prawns, wash, peel carrots and lotus roots and slice ginger and garlic. 2, enamel pot boil oil, ginger and garlic into the pot and stir fry. 3. Stir-fry prawns in the pot. 4. Pour in the appropriate rice wine seasoning. 5, carrots and lotus root slices into the pot and stir evenly. 6. Pour in soy sauce, sugar, red pepper and vinegar and mix well. 7. Sprinkle sesame seeds in the pot.
Third, braised herring 1, washed and chopped herring, and marinated with pepper for 30 minutes. 2. Add tomato sauce, Pixian bean paste, soy sauce king, mature vinegar, soy sauce, sugar, fuel consumption, and Laoganma mix well to make juice. 3, onion diced, potatoes peeled and diced, ginger and garlic cut into sections. 4. Burn oil in an enamel pot and stir fry ginger and garlic in the pot. 5. Stir-fry the onions, potatoes and herring in the pan. 6. Stir-fry the sauce on the fried fish. 7. Add rice wine to deodorize. 8. Cover the pot, cook 10min, and simmer for 20min, then serve.
Four, onion roast chicken leg 1, chicken leg soaked in bleeding water, fished out, boned, chopped into small pieces. 2. Put the chicken leg meat into a large bowl, pour in two spoonfuls of yellow wine, one spoonful of soy sauce, half a spoonful of soy sauce, one spoonful of sugar and one spoonful of corn starch, and marinate for 30 minutes. 3. Wash the onion and slice the ginger. 4, hot pot cold oil, ginger, onion stir fry in the pot. 5. Stir-fry the chicken leg meat in the pot until it is broken. 6. add water to stew. After the fire boils, turn to medium heat and stew for 20 minutes. 7. Season with edible salt, plate and decorate with onion.