1. Cut the corn into small pieces, cut carrots and bamboo shoots into hob pieces, and soak the mushrooms for later use.
2. Cook corn, bamboo shoots, carrots and mushrooms in hot water for later use.
3. Add purified water, ginger slices and 1 tbsp cooking wine to the pot, add the ribs and cook for 5 minutes, then take them out and rinse them with water.
4. Add 2 tablespoons of oil to the pot, add minced garlic and millet pepper and saute until fragrant.
5. Pour in the ribs and stir fry until brown. Add 2 bowls of water and stew for half an hour.
6. When the ribs are cooked, add corn, bamboo shoots, carrots and mushrooms and stir fry.
7. Add 2 tablespoons of cooking wine, 2 tablespoons of Chili sauce, 1 tablespoon of honey, 2 tablespoons of light soy sauce and 1 tablespoon of Chili oil to taste, stir-fry until the soup is thick and basically dry, turn off the fire, and sprinkle with white sesame seeds and chopped green onion.
1. Clean the blood of the fish, thoroughly clean the blood in the stomach, remove the black membrane, cut into blocks and cut horizontally. Add a little 3g of pepper, 5g of salt,15g of cooking wine,10g of soy sauce and shredded onion and ginger and marinate for about15min.
2. After pickling, pour in flour, and coat each piece with flour evenly.
3. Heat the oil, put the fish pieces one by one to avoid adhesion, gently separate them with chopsticks after entering the pot, and turn the fish into medium heat after entering the pot.
4. Deep-fry until golden brown, and serve.
5. Leave oil in the bottom of the pot, add onion, ginger, garlic, pepper and pepper and stir fry.
6. Pour in fish pieces, add 1 tablespoon delicious, 1 tablespoon cooking wine, 1 tablespoon white sugar, 1 tablespoon Chili powder, stir-fry over high heat, and sprinkle with coriander and white sesame seeds.
1. Soak edamame in salt water for half an hour in advance, then rub it repeatedly with both hands to wash off excess hair, and cut off the head and tail of edamame with scissors.
2. Put water in the pot to boil, add 1 tbsp salt, put edamame in the fire to boil, and cook for about 6 minutes. The opening is basically familiar.
3. Put the flower nail in clear water, add salt, soak for 2 hours to spit sand, and wash it for later use. Boil a pot of boiling water. When the water boils, add the flower nails and ginger slices and boil until it boils.
4. After the flower nail is cooked, remove it and drain it for later use.
5. Wash quail eggs and cook in cold water for about 6 minutes.
6. Take out the cooked quail eggs, rinse them with cold water, and shell them for later use.
7. Boil the water, add ginger slices/cooking wine, add shrimp tails and cook for 3-5 minutes. Take out the shrimp tail and control the water for later use.
8. We mix a fish sauce, 30g seafood soy sauce, 5g soy sauce, 20g sugar, 4g green pepper,15g oyster sauce and half a bowl of mineral water.
9. Put all the ingredients in the dish, pour the juice, and put it in the refrigerator for the night, which will taste better.
1. barbecue should choose fat and thin pork belly. The one I used is not bad. Pork belly with more layers and even fat is better. Sliced pork belly, about 8 mm thick.
2. Put pork belly, garlic and ginger into a bowl, then pour in 2 tablespoons of Korean Chili sauce, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of honey, stir well and marinate for 30 minutes. The marinating time should not be too long and should be controlled within 30 minutes as far as possible.
3. Bake until the meat slices are slightly rolled, the skin is brown and the meat is fragrant. You can use a baking tray or a pan. This oven is easy to repair.
1. Choose a large piece of pork belly with skin, wash it, add onion, ginger and star anise, and cook it in cold water.
2. After cooking, some fine hairs will appear when the skin shrinks, and all the fine hairs will be pulled out.
3. Cut the pork belly with skin into 2 cm thick pieces.
4. Do not put oil in a non-stick pan, add pork belly slices and fry over low heat. This can make the cooked pork belly fat but not greasy, and fry it on a small fire until the color changes and the pork belly wrinkles slightly.
5. Add sugar to pork belly and stir fry with sweet noodle sauce, soy sauce and soy sauce.
6. Use a casserole or a stuffy can with a layer of onion, ginger and garlic at the bottom.
7. code the colored meat slices in the casserole
8. Pour two bowls of water, add 5 grams of rock sugar, 5 grams of cooking wine and 8 grams of salt, cover the lid, and simmer for about 40 minutes after the fire is boiled.
1. Wash coriander and cut into small pieces.
2. Soak the dried fungus in advance, blanch it 1 min, and remove the cold water.
3. Soak the dried yuba in warm water, cook it in a pot, cool it and drain it for later use.
4. Wash the cucumber and slice it with a knife.
5. Pour the cooking oil into the pot, heat the pot to cool the oil, and put the peanuts directly into the pot. Turn off the fire when you hear the crackling sound of peanuts and the color of peanuts darkens. Take out the fried peanuts with oil control, and they will be crisp when they are completely cooled.
6. Put all the ingredients in a container, add 1 tbsp minced garlic, 3 tbsp light soy sauce, half tbsp oyster sauce, 1 tbsp balsamic vinegar, 1/4 tbsp salt, 1 tbsp sugar, 1 tbsp chopped flowers and 2 tbsp Chili oil and mix well.
1. Wash the bought beef and cut it into pieces, then soak it in a dish filled with clear water for half an hour, and change the water twice in the middle, which can fully remove the blood in the beef and effectively remove the fishy smell.
2. Blanch the beef. Because there is a lot of blood in beef, you must blanch it. Put some cooking wine and ginger slices to remove the fishy smell when blanching.
3. Wash carrots, peel them and cut them into hob blocks.
4. Pour 1 tbsp oil into the pot, stir-fry the beef pieces, and add one tbsp cooking wine to stir-fry. When the beef is slightly tight, add a proper amount of soy sauce and stir-fry until evenly colored.
5. Add boiling water until all the ingredients are submerged, add 3 slices of ginger, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of sugar, then simmer until the beef is soft and rotten, add carrots and salt and cook for five or six minutes.