Sanbei Chicken is one of the famous dishes in Taiwan Province Province, which has a unique flavor and is famous for its ruddy and bright color, tender chicken and mellow sauce. The dish is called "Three Cups", because a cup of soy sauce, a cup of cooking oil and a cup of rice wine are added to the chicken nuggets, and the chicken nuggets are stewed directly on low heat without soup. After the dish is cooked, it is rich in flavor and makes people's appetite increase greatly. Ingredients: chicken (1), ginger (5 slices), onion (1), black sesame oil (1 paper cup), soy sauce (1 paper cup), rice wine (1 paper cup) and sesame oil (/kloc) Slice ginger and cut onion. 2. Put ginger slices and shallots into the casserole in turn. 3. Pour in 1 cup of soy sauce, 1 cup of black sesame oil and 1 cup of rice wine and mix well. Add a little sugar and simmer for 35 minutes until the marinade thickens. 4. Pick out the onion and ginger slices and pour in 1/3 tablespoons of sesame oil. 5. Scoop the chicken pieces into the bowl and serve. Chef tip 1. Casserole can make the food in the pot heated evenly, and it will not affect the original taste of the food because the temperature is too high or too low. So stew three cups of chicken in casserole can keep the original flavor. 2. When stewing three cups of chicken, uncover the lid and stir fry a few times every ten minutes to avoid the chicken burning and sticking to the pot, which will affect the taste of the dish. Cooking three cups of chicken will be a little greasy. People with a light diet can reduce the consumption of edible oil. You can also compare the taste of three cups of chicken with half a cup of rice wine and half a cup of Shaoxing wine. It is suggested to put three cups of chicken into the nine-story tower after cooking. Its taste is sweet and spicy, and it has the function of enhancing fragrance and removing greasy. The nine-story tower is also an indispensable material for cooking seafood. Sauted duck production materials: main ingredients: duck1500g; Seasoning: chives10g; Red yeast 25g ginger10g; 20g of salt and 5g of star anise; 50g rock sugar and 5g cinnamon; Characteristics of 50g sauce duck with cooking wine: This dish is purple in color, fresh and delicious. The practice of sauce duck: 1. Cut off the viscera of the naked duck by laparotomy, wash and chop off the mouth and feet, cut off the duck gizzard, put it in a boiling pot and take it out, then wash the blood and wipe the inner wall of the duck's abdomen evenly with salt; 2. Put the wok on the fire, add 250 ml of water, and add Redmi to boil; 3. Pour the red juice into another pot, leaving Redmi to continue pouring water and boiling; 4. It can be made continuously for three times, and then 1000 ml red kojic water can be made for later use; 5. Put the wok on the fire, add the red rice water, wrap the onion, star anise and cinnamon with a clean cloth, put it in the pot, cook for a few minutes, and then take out the cloth bag; 6. Put the duck into the pot again, add 5 grams of rock sugar and salt, and cook the wine for about 2 hours on low heat; 7. After the duck is crisp and the soup is about 200 ml, collect the juice with strong fire, pour the juice on the duck with a spoon, and make the duck rotate with a pot; 8. When the soup is about 100 ml, take out the duck and put it on the plate. When it cools naturally, cut it into pieces and put it on a plate. Tips for making sauced duck: 1. Blanch the duck with boiling water to remove blood stains, and wipe the inner wall of duck belly with salt 15g to taste; 2. After the duck enters the pot, it should turn to a small fire instead of a big fire. One is to make the duck well, and the other is to keep the duck skin intact. When the duck is cooked, the soup will drown it. If you are not satisfied, you can add boiling water and often turn the duck over until it is cooked and tasty. 3. After the duck is fished out, it is cooled and then cut to keep the duck shape intact.