Ingredients: 500g lamb chops.

Material: onion150g.

Seasoning: three tablespoons of bean paste, one tablespoon of braised soy sauce, one tablespoon of cooking wine 1/2, two star anises 12g, two fragrant leaves, six Amomum villosum, one Amomum tsaoko, one nutmeg, one short onion, ginger, three cloves of garlic and one teaspoon of salt.

Exercise:

(1) After thawing, soak the mutton ribs in cold water for more than 5 hours, and change the water frequently to soak out impurities and blood.

(2) Drain the soaked tenderloin with cold water and put it into a pot, and put a few slices of ginger and cooking wine in the pot.

(3) After boiling, take out the lamb ridge and drain the water while the water is boiling.

(4) Take the oil pan, stir-fry shallots, ginger and garlic, and stir-fry the bean paste for fragrance.

⑤ Add lamb chops and stir fry.

6. Add onion and stir fry, and add soy sauce.

⑦ Add a lot of boiling water, add spices such as rock sugar, star anise and fragrant leaves, boil and simmer for 40 minutes.

(8) Add salt, collect juice over high fire, and take out the pot.

2. Braised hairtail in hometown

Ingredients: hairtail, eggs, flour, salt, spiced powder, monosodium glutamate and water.

Exercise:

① Wash hairtail, and control the surface moisture to dry.

② Mix eggs, flour, salt, allspice powder, monosodium glutamate and water into a bowl of batter, and stir well without pimples.

(3) pour oil in a hot pot, not too much oil. The fire is hot, and when the oil smoke comes out, it becomes a small fire.

(4) Cut the hairtail into sections, put them into the egg batter in pieces, soak them for a while, put them into the oil pan, fry them on slow fire until both sides are golden, and take out and drain the oil.

3. Gourd chicken

Ingredients: Broiler 1 piece, ginger and onion, salt 1 tablespoon, pepper 1 tablespoon, 2 tablespoons soy sauce, soy sauce 1 tablespoon, and compound spices.

Exercise:

① Wash the chicken, soak it in clear water for half an hour, and wash away the blood stains.

② Drain the chicken, take 1 tbsp salt and 1 tbsp pepper, evenly spread the pepper and salt on the chicken body and abdominal cavity, massage for a while, and marinate for 1 hour to taste.

③ Tie the chicken's waist with hemp rope.

(4) After the water is boiled, put the chicken in the pot, add the onion and ginger slices, add the seasoning bag, and cook for half an hour on low heat.

⑤ Take out the chicken, soak it in the original soup, and then add the ginger slices and shallots.

⑥ Steam on a steamer until cooked.

⑦ Add oil to the pan, heat it to 80% heat, and put the chicken drained into the oil pan to fry until cooked.

8 Turn off the fire until the skin turns golden red. It is best to drain the oil and eat it while it is hot.