Home-cooked Chicken Leg Meat

Method: 1. Cut the chicken wings along the bones, remove the chicken leg bones, and cut into mushroom and beef pieces of the same size; 2. Sprinkle in peppercorns and white pepper For pepper, add appropriate amount of salt, pour 10mL of rice wine, beat in an egg white, mix well and marinate for 20 minutes; 3. Cut pepper into pieces, garlic into pieces, ginger into pieces, cut millet pepper into strips, loosely cut into strips Reserve; 4. Heat the oil in the pan, pour in the mushrooms and beef, cook, fry until orange and remove; 5. Leave the oil in the pan, pour in the black soya bean, add the diced ginger and garlic, and stir-fry the winter ruts. Fragrant; 6. Pour in the peppercorns and stir-fry, pour in the oil-coated mushrooms and beef, pour in 15mL of oil and stir-fry; 7. Pour in the millet pepper before serving, and pour in the peppercorn oil before serving. Stuffed Prawns

Food: 1 pound of live prawns, onions and garlic, rice wine, light soy sauce, dark soy sauce, oil, tomato sauce, sugar. Method: 1. Cut off the whiskers of fresh shrimps Clean the shrimp feet, cut the back, remove the sand lines, rinse with water, and use kitchen oil-absorbing paper to absorb the water; 2. Pour a little more oil into the pot, bring to a boil, pour in the fresh shrimp and fry over low heat until golden. Pick it up until crispy; 3. Leave the base oil and sauté the onion and garlic until fragrant, add the lobster and stir-fry evenly, add a spoonful of rice wine and stir-fry until fragrant, then add a spoonful of light soy sauce, a small spoonful of dark soy sauce, a spoonful of oil, and a spoonful of dark soy sauce. Spoon tomato sauce and a small amount of sugar, stir well, put 1/3 of a small plate in cold water and simmer for 2 minutes! 4. Stir-fry until the juice is dry, then sprinkle with cooked sesame seeds and coriander! Beer-sprinkled roasted pig's trotters

Method 1. Clean the pig's trotters after buying them, then put them into a pot and add an appropriate amount of water. Add a dozen peppercorns and a spoonful of rice wine, and blanch the pig's feet in water. 2. Pick up the blanched pig's feet, rinse them clean, drain and set aside. The wok is prone to heat. Pour in a small amount of oil, add star anise, amomum villosum and ginger slices and stir-fry until fragrant. Amomum villosum should be broken up with a flower knife to make it more flavorful. 3. Saute the amomum villosum and other spices until fragrant, then add the pig's feet and stir-fry for a while. Stir-fry the pig's feet until the water releases the vegetable fat. Then add a small spoonful of five-spice powder, a tablespoon of light soy sauce and a small amount of dark soy sauce and stir-fry for color. 4. Pour in the beer and bring to a boil. After pouring in the beer, check the color of the sauce. Each soy sauce brand is different, so the color of the tea soup will naturally be different. The color of the tea soup depends on the color of the finished product. You can adjust it according to your own soy sauce. Add the amount of dark soy sauce used for the coloring level.

The amount of beer sprinkler used must cover the pig's feet to a finger depth. If the beer sprinkler is not enough, you can add some boiling water. I added a bottle of beer and a bowl of boiling water. After the sauce is boiled, do not cover the pot and simmer for an hour to allow the beer to evaporate. Do not cover the pot. 5. After an hour, the beer has evaporated. At this time, we can cover the lid and stew for another hour until the pig's feet are crispy. We can also put them in the pressure cooker to cook them. Since they have been cooked for an hour before, the pressure cooker You don’t have to press it inside for a long time, just choose the pork ribs. 6. After the pig's feet are cooked soft and glutinous, add an appropriate amount of salt seasoning, and then reduce the juice. After the sauce is bright and thick, turn off the heat. Add a little chicken essence before taking it out of the pot to make it taste more delicious.