1. Kangxiang Cooking

Materials:

Rice, water, oil

Method:

1 . Add water to the rice and cook.

2. Use a shovel to squeeze the rice into small pieces.

3. Heat the pot, pour a small amount of oil, add rice cubes, and fry until both sides are golden brown.

2. Local chicken stewed with mushrooms

Ingredients:

Local chicken, mushrooms, ginger slices, cooking wine, salt, water

Method :

1. Cut the native chicken into pieces, add ginger slices and cooking wine and marinate for half an hour.

2. Heat the pan with cold oil, add onion and ginger and stir-fry until fragrant.

3. Add in chicken pieces and stir-fry until cooked.

4. Add mushrooms and salt to taste, add water until the chicken pieces are covered, bring to a boil, then reduce heat and simmer for 1 hour.

3. Yellow croaker in earthen pot

Materials:

Yellow croaker, onion, green pepper, cooking wine, oyster sauce, ginger slices, salt

Method :

1. Cut yellow croaker, green pepper and onion into pieces.

2. Add appropriate amount of cooking wine and oyster sauce to the earthen pot, add ginger slices and stir evenly.

3. Put yellow croaker, green pepper, and onion into a crock pot, and add water until all ingredients are covered.

4. Cover the lid and steam in the steamer for about 15 minutes.

4. Taiwan Pot Pork

Materials:

Pork, onion and ginger, salt, sugar, cooking wine, light soy sauce, dark soy sauce, 1 Taiwan pot< /p>

Method:

1. Slice the pork, add salt, mix well with cooking wine and marinate for half an hour.

2. Boil water in a pot, add green onion and ginger soaked in water and blanch the pork and set aside.

3. Heat oil in a pot, add onion, ginger and minced garlic and sauté until fragrant.

4. Pour in the seasonings and cook until thick.

5. Pour the blanched pork into a pot and cook until the flavor is absorbed.

5. Dry pot beef

Ingredients:

Beef, dried chili pepper, Sichuan peppercorns, ginger and garlic, onion, green pepper, salt, light soy sauce, dark soy sauce, Sugar, cooking wine

Method:

1. Cut the beef into thin slices, add salt, cooking wine, light soy sauce, and dark soy sauce and marinate for 20 minutes.

2. Add dried chilies and Sichuan peppercorns to a hot pot and stir-fry until fragrant, set aside.

3. Heat the pan with cold oil, add onion, ginger and garlic and sauté until fragrant.

4. Add beef and stir-fry until color turns white.

5. Add green peppers and seasonings, add a little water and cook until the soup thickens.

6. Add the fragrant dried chili peppers and Sichuan peppercorns and stir-fry a few times.

6. Braised pork with pickled vegetables

Ingredients:

Pork belly, pickled vegetables, onions, ginger, cooking wine, light soy sauce, dark soy sauce, salt, sugar

Method:

1. Wash the pork pieces slightly, add onion and ginger, cooking wine, light soy sauce, dark soy sauce, salt and sugar and marinate for half an hour.

2. Cut the prunes into shreds and put them on the bottom of the plate.

3. Place the marinated pork pieces on top of the pickled vegetables.

4. Pour water into the pot, the water level is higher than the meat, bring to a boil over high heat, and steam over low heat for 1 to 1.5 hours.

5. Turn the plate over, take it out and put it on the pickles. The pickles and meat are done.

7. River eel stew

Ingredients:

Grey eel, mushrooms, onions, ginger, cooking wine, salt, chicken essence, white pepper, cornstarch, Garlic

Method:

1. Clean the river eels, soak them in cold water to remove the fishy smell, cut them into sections and set aside.

2. Shred the onion and ginger, slice the mushrooms, and mince the garlic.

3. Add water to the pot and bring to a boil, add cooking wine, green onions, ginger, and mushrooms and bring to a boil.

4. Add the river eel segments, simmer over low heat for 5 minutes, then add salt, chicken essence, and pepper and simmer until the meat is cooked.

5. Finally, add sugar and mix well, then add cornstarch to thicken.

8. Stone pot tofu

Materials:

Tofu, dried shrimps, lean meat, ginger, garlic, dried chili peppers, green onions, salt, chicken essence, soy sauce, Cooking wine, light soy sauce

Method:

1. Cut the lean meat into shreds, marinate with salt, chicken essence, a small amount of light soy sauce, cooking wine, ginger and garlic for 15 minutes.

2. Add some soy sauce and a small amount of light soy sauce to the water, wait until it boils and put it on the steamer.

3. Cover the stone pot with shrimp skin, put the cut tofu on top, and steam it in a steamer for 10 minutes.

4. Boil water in a stone pot, add a small amount of oil, and when the oil is hot, add ginger, green onions, and dried chili peppers and stir-fry.

5. Add the marinated shredded pork and stir-fry until it changes color. Add the tofu and stir-fry a few times.

6. Add water to taste, add salt, chicken essence and cooking wine, bring to a boil and continue to stir-fry over low heat.

9. Hand patted meat

Ingredients:

Pork belly, garlic, chili, pepper, salt, sugar, light soy sauce, dark soy sauce

1. Cut the pork belly into thin slices and blanch in water.

2. Heat oil in a pot, sauté minced garlic and chili until fragrant, add Sichuan peppercorns and stir-fry until fragrant.

3. Add pork belly and season with salt, sugar, light soy sauce and dark soy sauce.

4. Use a knife to chop the meat slices until they break, and stir-fry until the meat is fragrant.

10. Butter tea

Materials:

Butter, milk powder, black tea, sugar, salt, water

Method:

1. Heat ghee in a pot until melted.

2. Add black tea leaves and bring to boil.

3. Add appropriate amount of milk powder, sugar and salt and stir evenly.

11. Stir-fried pork with garlic moss

Ingredients:

Pork, garlic moss, onions, ginger, light soy sauce, salt, sugar, cooking wine, water starch

Method:

1. Cut the pork into thin slices and marinate with cooking wine and salt for 10 minutes.

2. Cut the garlic into sections, mince the onion and ginger and set aside.

3. Add oil to the pot, heat until 60% hot, add garlic and stir-fry.

4. Add pork and stir-fry until meat changes color.

5. Add seasonings and stir-fry evenly, add appropriate amount of water and bring to a boil.

6. Add starch water to thicken.

12. Sautéed Duck

Ingredients:

Duck, bean paste, dried chili, onion, ginger, garlic, Sichuan peppercorns, cooking wine, salt, sugar , light soy sauce, dark soy sauce

Method:

1. Cut the duck meat into small pieces, add salt and marinate in cooking wine for 20 minutes.

2. Heat oil in a pot, add onion, ginger, garlic and bean paste and stir-fry until fragrant.

3. Add duck meat pieces, add sugar, salt, light soy sauce, and dark soy sauce and stir-fry until each piece of meat is evenly coated with seasonings.

4. Add dried chili pepper and Sichuan peppercorn powder and stir-fry until the duck meat is evenly colored.

5. Add water or chicken stock, bring to a boil, then reduce heat and simmer until the water is slightly reduced, then remove from the pot.

13. Papaya and millet porridge

Ingredients:

Millet, papaya, sugar, milk, water

Method:

1. Wash millet with water.

2. Peel the papaya and cut into small pieces.

3. Pour water into the pot, add millet and papaya pieces, bring to a boil over high heat, then turn to low heat and simmer for 20 minutes.

4. Add appropriate amount of sugar and milk, and cook for another 10 minutes.

14. Pancake fruit

Materials:

Eggs, leavened dough, fillings (bean paste filling, etc.), condensed milk

Method :

1. Take a portion of the dough and knead it into a cake shape.

2. Put the pancake in the pan and fry until both sides are golden brown.

3. Spread appropriate amount of condensed milk on the cake and spread the fillings.

4. Beat the eggs, pour them into the pan and fry them together with the fillings on the cake.

5. Slice the pancake fruit with a knife.

15. Fried peanuts

Materials:

Peanuts, cooking oil

Method:

1. Wash the peanuts with water and drain.

2. Heat the pan with cold oil. When the oil is 80% hot, add peanuts and fry until golden brown.

3. Take it out and put it into a colander and filter out the excess oil.