Ingredients: chicken wings 10 shallots 1 ginger 1 beer 1 canned dried peppers, 3 star anise peppers, 20 fragrant leaves and 3 pieces of soy sauce, 3 tablespoons (45ml) soy sauce 1 tablespoon (15ml) sugar/kloc-.

Exercise:

1) After the pot is boiled, add the washed chicken wings. After the water boils again, skim the floating foam with a spoon, continue to cook for 2 minutes, take it out and drain it; 2) Cut the green onions into 5cm long sections. Peel ginger and cut into large pieces. Put star anise, pepper and fragrant leaves into a material bag or seasoning box (if not, you can also put them directly into the pot in step 3); 3) Pour oil into the pot. When the oil is 70% hot and starts to smoke a little, add chicken wings, fry both sides on medium heat, and then pour beer, onion, ginger slices and bread. Transfer soy sauce and soy sauce, cover and cook for 10 minute; 4) Add sugar after opening the lid, turn to high heat, and dry the soup. Sprinkle a little white sesame seeds after serving.

Lotus root bone soup (three raw materials, one pot soup)

Ingredients: 2 lotus roots (about 500g), 500g ginger, 6 pieces of water, 2000ml.

Seasoning: 2 teaspoons of salt (10g).

Exercise:

1) cut the cavity bone and wash it. Peel lotus root and cut into pieces. Wash and slice ginger. 2) Pour clean water into the pot, heat it to boiling with strong fire, blanch it in the cavity for 3 minutes, take it out and wash off the floating foam on the surface with clean water. 3) Put the cavity bone into the soup pot, add enough water at one time, cover it, open the cover when it is heated to boiling, and skim off the floating foam with a spoon. Add ginger slices, cover and simmer for 30 minutes. 4) Add lotus root blocks, cover and continue to cook on low heat for 1.5 hours. Add salt before eating.

Fried shredded pork with sweet and sour sauce

Ingredients: Pork tenderloin 300g of auricularia auricula 10 bamboo shoots 200g of chopped green onion 1 tablespoon (1 5g) Jiang Mo 1 tablespoon (15g) minced garlic1tablespoon (1tablespoon).

Seasoning: soy sauce 1 tbsp (15ml), vinegar 2 tbsp (60ml), cooking wine 1 teaspoon (5ml), sugar 1 tbsp (15ml), salt1/2tsp (3g).

Exercise:

1) Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. 2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use. 3) Heat the pan, and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is discolored and immature. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork. 4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.

Jade eggplant pot

Raw materials:

Eggplant two meat stuffing 200g cooking wine 1 teaspoon (5ml).

Onion, ginger, Chili sauce powder, chopped pepper, sweet noodle sauce, vinegar, sugar, salt and chicken essence (a little each)

Exercise:

1) Wash eggplant, cut into strips, soak in salt water and drain. Add cooking wine to the meat stuffing and stir for later use. 2) Pour the oil into the pot. When it is 60% hot, add eggplant strips, fry for one minute, and remove the oil for later use. 3) Leave a little oil in the pot, heat it, fry the meat until it is not cooked, and shovel it aside with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce. 4) Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and adjust a little chicken essence.

Fish head tofu soup

Ingredients: fish head 1 (about 500g) tender tofu 1 box of mushrooms, 8 green onions, 3 slices of ginger and 3 slices of salt 1 teaspoon (5g).

Exercise:

1) Wash the fish head, split it in the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks with a thickness of 1cm. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them. 2) Pour the oil into the frying pan. When it's 70% hot, add the fish head and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the onion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head. 3) Add mushrooms, cover and simmer for 50 minutes. 4) Add salt, add tofu and continue to cook for 3 minutes.

stir-fried shrimps

Raw materials:

Shrimp 500g, chives, 2 ginger 1 garlic, 3 red peppers 1.

Cooking wine 1 tbsp (1 5ml), 2 tbsp (30ml) of soy sauce, 2 tbsp (30ml) of sugar1tbsp (15g) of vinegar.

Exercise:

1) Cut the shrimps, wash them and drain them for later use. Wash shallots and cut into 3 cm long pieces. Peel garlic, wash and chop. Wash and shred ginger. Wash the red pepper and cut it into small pieces. 2) Pour the oil into the pot, and when it is heated to 70% heat, add the onion, minced garlic, shredded ginger and red pepper slices and stir-fry until fragrant. Add shrimp and stir-fry twice, add cooking wine, soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, and then continue to stir-fry for half a minute.

Garlic and carrots -2 yuan's Sichuan home cooking.

Ingredients: carrot, 2 green garlic (also called garlic seedlings), 4 garlic, about 10 petal.

Seasoning: salt 1/2 tsp (3g) pepper 1/4 tsp (1g) pepper powder 1/2 tsp (1g) soy sauce 1/2 tsp (3ml) monosodium glutamate.

Exercise:

1) Peel carrots and cut them into diamond-shaped pieces. Wash the green garlic and cut it into small pieces obliquely. Peel garlic and chop it with a knife. Don't use a garlic press, otherwise it will easily paste the pot when frying, and adding garlic will not taste good. 2) Heat the pan and pour in the oil. When the oil is 50% hot, add the minced garlic and stir-fry for fragrance. When the minced garlic turns golden brown, add carrot slices, stir-fry until the carrot slices are soft, add salt, pepper, pepper powder, soy sauce and monosodium glutamate, and stir well. 3) Pour in the green garlic and stir fry for about 15 seconds.

Thick, Soft and Waxy Braised Pork —— Another New Cooking Method of Braised Pork

Ingredients: 500g pork belly, cinnamon 65438+ star anise 0 (also called aniseed), 3 slices of ginger, 5 slices, and 6 red dates (optional).

Seasoning: 2 tbsp salt (30ml+0 tsp (5g) and 3 tsp sugar (15g).

Exercise:

1) Pork belly is cut into 2cm pieces, and ginger is peeled and sliced. Pour the oil into the pot, while the oil is cool, add cinnamon and star anise and stir-fry until fragrant, then turn to high heat, pour pork belly and stir-fry until it changes color, and continue to stir-fry for 2 minutes until the oil comes out. 2) Pour in soy sauce, sugar and salt, stir-fry all seasonings evenly, and continue to stir-fry for 5 minutes. Then pour in boiling water (it must be boiling water), the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. 3) Add red dates and ginger slices, cover and simmer for 40 minutes. During this period, pay attention to the amount of water in the pot, and add a little boiling water when it is not enough. After 40 minutes, open the lid and turn to high fire to collect the soup, so that each piece of braised pork will be surrounded by a thick layer of soup.

Fried hairtail

Ingredients: hairtail (300g), 2 tablespoons of high-alcohol liquor (30ml), pepper 10, 2 tablespoons of salt (6g); Exercise:

1. The knife is slightly inclined, and the scales are scraped and washed; 2. Slice the fish slightly obliquely into diamond slices, add salt, pepper and white wine, and mix well; 3. Cover with plastic wrap, marinate in the refrigerator 1 hour, and stir twice in the middle; 4. Add a little oil to the pot, heat it to 50% heat, dry the water on the hairtail with a kitchen paper towel, wrap it with a layer of dry starch, then shake off the excess starch and put it in the oil pan; 5. Stir-fry the hairtail. After the bottom turns yellow, gently turn over and fry the other side; 6. Fry until both sides turn yellow.

Wuhan ciba fish

Pickling raw materials: grass carp 1 strip (about 2 kg), 2 tablespoons (30 g) of pepper, salt 1 small spoon (5 g), dried red pepper 10, 2 tablespoons (30 g) of minced garlic in Jiang Mo, 2 tablespoons (30 g) of shredded onion and 1 handful of cooking wine/kloc-0.

Stir-fried ingredients: soy sauce 1 tablespoon (15ml) vinegar 1 tablespoon (15ml) sugar 1 teaspoon (5g).

Practice: 1) Grass carp is cleaned after scaling and viscera removal. Cut off your head, then cut the fish evenly into small pieces of about 6 cm and put them in a big bowl. 2) Add shredded onion, Jiang Mo and minced garlic. Cut the dried pepper into sections with scissors, then pour in the pepper, cooking wine and salt, and gently stir well by hand (be careful not to let the fishbone prick your hand). 3) Put the caught fish together with seasoning into a sealed bag, seal it, and marinate it in the freezer for 7 days. After 7 days ~ ~ ~ ~ ~ 4) After 7 days, take out the salted fish pieces and thaw them (if the temperature is low, they can be thawed in the sun, and if the temperature is high, they can be thawed every day). When the fish is thawed to half-dry, peel off the seasoning from the fish and put it in a small bowl for later use. 5) Put a little oil in the pot. When the fire is 70% hot, put the fish in the kang fish. Kang is a saying in Wuhan. I think the translation of Putonghua should be close to speculation. Take out the fish kang after it is golden on both sides. 6) Pour the salted fish into the pot and add soy sauce, sugar and a little cold water. After 20 seconds of fire, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid to collect the juice, and cook a few drops of vinegar before taking out the pot to enhance the freshness of the fish pieces. Sprinkle sesame seeds after serving.

Sweet and sour yellow croaker

Ingredients: yellow croaker 1 carrot and half pea 50g shallot 1 ginger 1 garlic 4 petals 2 tablespoons cooking wine (30ml) 2 tablespoons salt (10g) 2 tablespoons dry starch (30g) 4 tablespoons tomato sauce (60ml) water 100ml.

Exercise:

1) Remove scales, fins and internal organs of yellow croaker. After washing, cut several knives on both sides of the fish and marinate with 1 teaspoon salt and cooking wine for 30 minutes. 2) Wash peas, peel and dice carrots, and chop onions, ginger and garlic for later use. 3) pat dry starch on both sides of pickled fish, pour wide oil into the pot, put it into the pot when the oil is 80% hot, fry until both sides are golden, take out and drain the oil, and put it on a plate. 4) Pour a little oil into the pot, weave minced onion, ginger and garlic into fragrance, pour diced carrots and peas and stir-fry for 2 minutes, add tomato sauce, add 1 teaspoon salt, sugar and water, pour white vinegar, and add water starch to thicken after boiling. 5) Pour the fried sweet and sour juice on the fish.

Hot and sour shredded potatoes

Ingredients: potatoes, 2 peppers, 1 pepper, a little dried red pepper, 8 chopped green onion, 3 tablespoons vinegar.

Soy sauce 1 tbsp sugar 2 tbsp salt 1/2 tsp.

In order to improve the taste, chicken essence and a little sesame oil can be optionally added.

Practice: 1) Wash potatoes, first cut a knife at the bottom, then put it flat on the chopping block, first cut into pieces, then shred. Prepare a pot of clear water, drop a little vinegar, soak the shredded potatoes for a while, then rinse them with clear water and drain them. 2) Heat oil in the pot, add pepper, and when you smell the smell of pepper (don't fry pepper), turn off the fire and pick out pepper. 3) Fire again. When the oil temperature is 70% hot, add dried red pepper, smell the spicy taste, add chopped green onion and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry for 1 min, then add shredded green pepper and stir-fry for about 1 min.

Fried mushrooms

Ingredients: Pleurotus ostreatus 750g cucumber 1 onion, ginger and minced garlic 1 teaspoon (5g× 3 = 15g), dried pepper 6 salt 1 teaspoon 5g (for soaking Pleurotus ostreatus) and salt 1/2 teaspoon 3g (for soaking Pleurotus ostreatus).

Exercise:

1) Select Pleurotus ostreatus, soak it in light salt water for 20 minutes, and then wash it one by one. 2) Pour clear water into the pot, heat it with strong fire until it boils, then add the oyster mushroom slices, cook until white powder emerges from the pot, continue cooking for 2 minutes, then take it out, rinse it with cold water and drain the water. 3) Brush the cucumber and cut it into diamond-shaped blocks (see figure). Cut the mushrooms into strips by hand and squeeze out the water slightly. Chop onion, ginger and garlic for later use. Wipe the dried red peppers with paper towels, and don't wash them with water. 4) Pour oil in the wok. When the fire is heated to 50% heat, pour in onion, ginger, minced garlic and dried red pepper. After stir-frying, add Pleurotus eryngii strips and stir-fry 1 min, add soy sauce, salt and sugar and stir-fry for 2 minutes. Pour in cucumber slices and stir-fry for 20 seconds. Pour in a little sesame oil before cooking.