Braised hairtail

Ingredients:

Hairtail, onion and ginger, cooking wine, sugar, soy sauce

Method:

1. Wash the hairtail and cut it into sections, cut the green onion into sections and slice the ginger.

2. Fry the fish pieces, fry one side and then the other side. Fry both sides until golden brown, then take them out and drain the oil

3. Leave a little oil in the pot, add onion and ginger and stir-fry until fragrant, add fried fish, cook in cooking wine to remove the smell

4. Add soy sauce and sugar to taste, and add a little water , cook over medium heat for 3-5 minutes

Braised duck cubes

Ingredients:

Half a piece of duck, star anise, pepper, cinnamon, cooking wine, dark soy sauce

Method:

1. Wash half a piece of duck, drain and chop into pieces. Put an appropriate amount of water in the pot, add the duck pieces under cold water, boil and cook for about 2 minutes, then cut the duck pieces into pieces. Remove, rinse with clean water and set aside

2. Put a small amount of oil in the wok, add peppercorns, star anise, cinnamon and ginger slices, and green onions and stir-fry until fragrant

3. Add the duck pieces, stir-fry until the duck pieces are oily, add enough water to cover the duck pieces, then add dark soy sauce and cooking wine, bring to a boil over high heat, then turn to medium-low heat and simmer for about an hour.

4. When simmering until one-third of the soup remains, add an appropriate amount of salt, and then reduce the juice over high heat.

Braised Lamb Chops

Ingredients:

Lamb chops, garlic. Rock sugar, oil, pepper, cooking wine, salt, dark soy sauce

Method:

1. Cut the lamb chops into small pieces, soak in cold water and rinse well

2. Pour cold water into the pot, boil it and skim off the foam

3. Take it out and rinse away the foam adhering to the lamb chops, drain the water and set aside

4. Pot Heat a little oil inside, add rock sugar and stir-fry until it melts and turns reddish. Add lamb chops and stir-fry to coat with sugar color

5. Add cooking wine and pepper to taste, add an appropriate amount of dark soy sauce and stir-fry evenly. The color of the mutton chops will turn into a deep red sauce

6. Fill the mutton chops with water and throw in a few garlic cloves to cook

7. Bring to a boil over high heat, then reduce to low heat and simmer until The soup is thick, season with salt and serve.

Braised bullfrog

Ingredients:

4 bullfrogs, ginger, garlic, dried chili peppers , rice wine, dark soy sauce, chicken essence

Method:

1. Kill the bullfrog, cut into pieces and wash.

2. Heat the pot, add oil, and stir-fry ginger, garlic and small dried chili peppers.

3. Add bullfrog meat, stir-fry until half-cooked, add rice wine and simmer for 3 minutes to allow the wine aroma to enter the bullfrog meat.

4. Add dark soy sauce to color, stir-fry, add a little salt, and continue to simmer for about 8 to 10 minutes. If the bullfrog meat has taken on the flavor, add one and a half spoonfuls of chicken essence, and serve.

Braised pig tail

Ingredients:

Pig tail, ginger, onion, light soy sauce, dark soy sauce, pepper, aniseed, cinnamon, sugar, salt< /p>

Method:

1. Wash the pig tail and cut into inches; cut the onion and slice the ginger.

2. Blanch the pig tail in boiling water , remove and drain the water.

3. Put a little oil in the frying spoon, add sugar, stir-fry until the sugar turns into slightly yellow foam, add the pig tail and stir-fry evenly.

4. Add light soy sauce, dark soy sauce, green onion and ginger, put the peppercorns, aniseed and cinnamon into the seasoning box and add water to cover the pig tails.

5. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes, then reduce to high heat to reduce the juice.

Braised beef with potatoes

Ingredients:

1 potato, about 300g beef, 1 hot pepper, 2 star anise, 2 bay leaves, raw 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine, 1/2 tsp salt, 1/4 tsp sugar, green onions and appropriate amount of ginger

Method:

1. For beef Rinse with cold water and cut into 3cm cubes.

2. Wash the potatoes and cut into cubes for later use, and cut the ginger into thin slices.

3. Put the beef cubes into the soup pot, add enough cold water to completely submerge the beef cubes, bring to a boil over high heat and continue to cook for 2 minutes until the blood foam is completely poured out. , take out the beef pieces.

4. Put the beef cubes into the pot, add star anise, bay leaves, light soy sauce, dark soy sauce, cooking wine, green onion segments and old ginger slices, then pour the water into the pot and bring to a boil over high heat. Reduce heat and simmer for 60 minutes.

5. Finally, put the potato pieces and pepper into the pot, then add salt, mix evenly and continue to simmer over low heat for 20 minutes.

Braised Goose

Ingredients:

Goose meat, oil, salt, sugar, onion, ginger, garlic, soy sauce

Method:

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1. Wash the goose, chop into pieces, blanch and rinse with cold water.

2. Mince the onion, ginger and garlic and set aside.

3. Heat the oil pan, add appropriate amount of sugar, and cook until golden brown.

4. After the sugar is boiled, add the prepared goose meat and stir-fry, add the chopped green onions, ginger and garlic. Continue to stir-fry.

5. Add appropriate amount of soy sauce to taste, pour in boiling water until the goose meat is just covered, and simmer for about 40-50 minutes.

6. When the stew is 8 times cooked, add an appropriate amount of salt according to personal taste and continue to stew until it is cooked.

7. Wait until the soup dries up and serve.

Braised duck feet

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Ingredients:

350 grams of duck feet, 2 tablespoons of light soy sauce, 1 small piece of ginger, 2 bay leaves, 1 star anise, 1 tsp dark soy sauce, a small amount of green onion, 1 small piece of cinnamon, 1 clove, 2 tsp white sugar

Method:

1. Peel the ginger, wash and cut into shreds.

2. Blanch duck feet with hot water, then rinse with water.

3. Heat oil in a pan. When the oil is 60% hot, pour in the sugar. Stir-fry over medium heat until the sugar dissolves and turns brown, then add the duck feet.

4. Stir-fry until the duck feet are evenly coated with sugar color. Add light soy sauce, dark soy sauce, star anise, cloves, bay leaves, and cinnamon.

5. Stir-fry until you smell the aroma and then add water. Cover the pot, bring to a boil over high heat, then reduce to medium to low heat and simmer for about 30 minutes until the skin of the duck feet is soft and the meat is crispy, and the soup is thick. Finally, add the green onions and stir-fry evenly.