Lead: Cantonese cuisine is quite famous in China, but what is the best way to eat it? The following are some home-cooked recipes of Cantonese cuisine. Come and have a look.

I. oyster sauce chicken wings

Features: Cantonese food. Chicken wings are the main ingredients, including frying, stewing and boiling. The chicken wings are golden, the side dishes are crisp and green, the juice is thick and the meat is soft and tender. Cantonese people like to eat chicken wings.

Ingredients: 500g chicken wings, 250g Qingjiang vegetables, 20g shallots, 25g ginger slices, 40g oyster sauce, monosodium glutamate 1g, 5g refined salt, 20g sugar and soy sauce, 200g water and 300g oil.

Exercise:

Marinate chicken wings with soy sauce for 5 minutes, fry them until they change color, and then take them out; Leave a little oil-fried chives and ginger in the pot, pour in chicken wings, oil consumption, sugar, water and monosodium glutamate, and stew until the juice is thick; Add salt to half a pot of boiling water, blanch the Qingjiang vegetables, take out the shower plate and take out the cooked chicken wings.

Second, boiled rattle tablets

Features: milky white, crisp and refreshing.

Ingredients: snail meat (2000g), ginger (2 slices), onion (2 strips), yellow wine (20g), white vinegar (3 drops).

Exercise:

1. Knock off the shell of the big snail, remove the meat, clean it, cut off the edge of the snail, and cut the snail into the shape of a lamp with crosscutting.

2. Take out the pig oil pan, pour a little ginger and onion into it, add water to burn it thoroughly, take out the onion ginger, add 3 drops of white vinegar, immediately put the spiral slices into the pan, take them out after scalding for three seconds, and drain the water (drain the spiral slices with a clean towel).

3, another oil pan, add a little lard to heat, pour out the snail meat and stir fry a few times, that is, add a little yellow wine and stir fry a few times, then leave the fire and plate.

Third, barbecued pork with honey sauce.

Exercise:

1, wash and dry tenderloin, and stick some holes with toothpicks;

2. Put it in a sealed box, pour enough barbecued pork sauce, fully massage and mix well, and put it in the refrigerator for curing 1 night;

3. Take out the marinated barbecued pork half an hour before roasting;

4. Put the meat fork on the barbecue fork and fix it;

5. Brush a layer of barbecued pork sauce and honey on the surface, put it in the oven and bake it at 205 degrees for 50 minutes;

6. Every 10 minute, take out the meat and brush it with a layer of barbecued pork sauce and honey until it is finished.