Braised lamb leg 1 500g onion 1 ginger 4 slices garlic 2 petals vegetable oil 1 5g Pixian bean paste 2 spoons concentrated soy sauce 2 spoons braised soy sauce 2 spoons red rice flour1spoon spiced seasoning package1salt 20g15g. Cut the leg of lamb into small pieces the size of an egg with a knife; Add water to the leg of lamb, boil, and boil the bleeding bubble; The leg of lamb is clamped for use; Add 1 tbsp of oil to the wok, and add the winter onion, ginger slices and garlic slices to stir-fry until fragrant; Add 2 spoonfuls of Pixian bean paste; Chili oil is produced from a frying pan; Pour a good roast leg of lamb, add water with the meat, and then pour 2 tablespoons of concentrated juice; Then pour in 2 spoonfuls of braised soy sauce; Add 1 spoon of monascus powder, then pour 20g of salt and15g of sugar, stir well and turn off the fire; Pour the beef in the wok into the pressure cooker and put in the spiced seasoning package; Cover, bring to a boil and press for 25 minutes; ; After releasing the air, open the lid, and a smell of beef comes to my face. Braised leg of lamb is white and red in color, crisp and delicious.

Sweet and sour carp material fish one vinegar four tablespoons sugar three tablespoons rice wine two tablespoons onion three garlic three grains salt right amount soy sauce four tablespoons soy sauce two tablespoons oil consumption one tablespoon practice 1. Wash the fish, drain the water, draw a diagonal knife flower on the fish, stick a layer of wheat flour on the fish, add some oil to the pan, fry the fish in the oil until both sides are golden, and take it out for later use. 2. Cut the onion, chop the onion and ginger, and take four tablespoons. 2 tablespoons soy sauce, mix together, stir into sauce, add some oil to the pot, stir-fry minced onion and garlic until fragrant, and put it into the fried sauce. 3. Add the fried fish, pour in three bowls of warm water, bring to a boil, cook on low heat 10 minute, add salt to taste, and collect the juice. 4. Set the plate, sprinkle with onion and eat a bowl of rice with yellow sauce, which is no trouble at all.

Steamed chicken wings with potatoes and mushrooms (boneless) 1 Pleurotus ostreatus 2 potatoes 1 Chili 2 soy sauce 2 tablespoons braised soy sauce 1 tablespoon yellow rice wine 1 tablespoon oil consumption 1 tablespoon Pixian bean paste 1 tablespoon white pepper/Kloc-. Cut the boneless chicken into pieces; Chicken seasoning: rice wine 1 teaspoon, 2 teaspoons of concentrated soy sauce, braised soy sauce 1 teaspoon, oil consumption 1 teaspoon, Pixian bean paste 1 teaspoon, white pepper 1 gram, and 3 grams of sugar. Grab and marinate for 30 minutes. Cut potatoes, peppers and Pleurotus ostreatus into hob blocks; Add into the pickled black pepper chicken pieces and mix well; Put into a pot and steam with slow fire for 30 minutes; After taking out the pot, take out the chicken pieces with black pepper and control the soup; Put the steamed chicken juice into a pot, heat it with slow fire, add water starch to thicken it, adjust it to the proper consistency of the mortar, and turn off the fire; Pour the juice back into the black pepper chicken nuggets and decorate the surface with some hanging pepper rings; The chicken breast is tender and juicy, full of sauce, and the dishes are served.