Baked chicken wings with salt
Cut chicken wings a few times on both sides, grab 1 spoon of roasted salt powder+1 spoon of cooking wine+1 spoon of peanut oil and marinate for 5 minutes. Stir-fry ginger and garlic in hot oil, add chicken wings, pour in the remaining marinade, cover the pot, and stew for 15 minutes.
Sweet and sour diced lotus root
Two spoonfuls of soy sauce, one spoonful of tomato sauce, one spoonful of white vinegar, one spoonful of sugar, one spoonful of starch, a little salt, and half a bowl of clear water, stir well, blanch lotus root for 2 minutes, stir-fry minced garlic in oil, add diced lotus root, stir-fry, pour in the sauce, cook until thick, and sprinkle with chopped green onion and white sesame seeds.
Stewed chicken leg
Put the chicken leg in a non-stick pan without frying until it is brown, add ginger, garlic and galangal, pour in the sauce: soy sauce, soy sauce, oil consumption and boiling water, cover and stew for 10 minute, and finally collect the juice over high fire.
Stewed chicken feet with potatoes
Cut chicken feet in half, blanch, stir-fry onion, ginger and garlic, stir-fry red oil with a spoonful of bean paste, stir-fry chicken feet evenly, add sauce, pour a bottle of beer into chicken feet, stew for 20 minutes, add potatoes, continue to stew for 15 minutes, and collect juice with high fire.
Stuffed shrimp with clams
Add clear water without clams, add a little oil and salt, soak for 2 hours, spit out the sediment and wash it, add chopped carrots into the shrimp and mix well. Add onion and ginger cooking wine to clams and cook until they are fished out. Don't take the clams out and stuff them into the shrimp. Boil water and steam for 10 minute, two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of starch, a little sugar and half a bowl of water.
Garlic spinach
Add garlic and stir-fry until fragrant, add vegetable stalks and stir-fry until soft, add vegetable leaves and stir-fry quickly, add a little salt, and add a spoonful of oyster sauce to stir-fry evenly.