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Braised pork intestines with black fungus

Food: pig intestines; Green and red pepper; Auricularia auricula; Onions; Ginger; Garlic; Pepper; Illicium verum; Cooking wine; Salt; Original pumping; White sugar; Monosodium glutamate; Vinegar;

Exercise:

1. Wash the fat sausage, be sure to wash it, soak it in water, and then cut it into sections; Put the water in the pot, put the fat sausage in the pot, boil it and skim off the oil and foam.

2. Add cooking wine, ginger slices, winter shavings and pepper granules to the pot where the fat sausage is cooked, and boil it over high fire (don't cover the pot when cooking, in order to release the fragrance), and cook for about 35 minutes; Picking up fat sausage, cleaning, steaming, removing seasoning, and cooling for later use.

3. Add a little oil to the pot, let it cool, add ginger foam, onion and minced garlic to stir fry, add fat sausage to stir fry, and then add blanched black fungus to stir fry;

4, popular cooking add soy sauce, salt, sugar, a small amount of monosodium glutamate or chicken soup to taste, stir-fry until the green pepper is slightly cooked, that is, keep the juice, let the juice hold the fat sausage, it is best to sprinkle garlic powder from the pot, or pour two drops of sesame oil or vinegar along the pot to refresh.

Garlic chicken wings

1. Take a bowl and pour in soy sauce, salt, ginger powder, black pepper, galangal and cooking wine to make a curing material;

2. Cut multiple knives on the back of the chicken leg and marinate it in marinade for one hour;

3. Chop garlic;

4, take the pot, put the marinated chicken legs, pour in the right amount of sugar, and fry until it is colored;

5. Pour in soy sauce, stir-fry evenly, then pour in minced garlic and stir-fry for fragrance;

6, add the right amount of water, stew. After the chicken legs are steamed, add salt and stir-fry until they are brown.

Ribs sauce

1. Add ginger slices and cooking wine to the ribs, grab them evenly by hand and marinate for 30 minutes;

2. Beat in egg white powder and water starch and grab it again;

3. Add the right amount of oil to the pot, saute the fish paste and ginger slices, add the ribs and fry until both sides are golden;

4. Add Shaoxing carved flowers, soy sauce and Pixian bean paste in turn, bring to a boil, turn to medium heat and cook until brown;

5. Finally squeeze a small amount of lemonade to taste.