Ingredients: clean winter bamboo shoots (325g), pickled cabbage (75g), sugar (20g), salt (45g), water chestnut powder (8.5g), sesame oil (a little), clear soup (175g).

1, cutting the winter bamboo shoots into small rotary knife blocks; Remove the dead leaves and old terrier from Chinese cabbage and cut into small pieces.

2. Open a pot of warm lard (325g) (too hot makes the bamboo shoots cooked inside and white outside), pull the bamboo shoots in for about two minutes, pour them out and filter out the oil.

3. Stir-fry the cabbage in the pot for a while, then put down the bamboo shoots, add clear soup, sugar and salt and cook for about one minute, thicken the water chestnut powder and pour a little sesame oil into the pot.

Hujiang sparerib

Ingredients: 300 grams of ribs. Raw powder, milk powder, custard powder, edible powder, eggs, salt, monosodium glutamate, sugar, refined oil, yellow wine, garlic paste, chopped green onion and dried Chili powder.

1. Cut the ribs into thumb-sized squares and wash the blood.

2. Put the eggs, boiled powder and water into the ribs and stir well, then add milk powder, cheese powder and raw powder.

3. Heat the oil pan to about 50% heat, pour in the ribs, fry until golden brown, and pour in the hedge to drain the oil.

4. Finally, add sugar, salt, yellow wine, garlic paste, chopped green onion and dried Chili powder, stir-fry and put them in the pot.

Crispy outside and tender inside, spicy and slightly sweet, delicious.

Fried rice cake with crab

Ingredients: 500g sea crab and 250g rice cake.

Seasoning: 20g of cooking wine, 30g of monosodium glutamate, 25g of salt, 10g of sugar10g of starch (pea)10g, 3g of ginger, 3g of onion, 50g of peanut oil and 0g of sesame oil10g.

1. Slaughter crabs (sea crabs), wash them, cut them into pieces and sprinkle with dry powder. Small rice cakes are boiled in water.

2. Heat the pan and add oil. When it's 50% hot, add crab pieces, fry them and take them out. Leave the bottom oil in the pot, add the onion and ginger slices and saute until fragrant.

3. Pour the crab pieces, boil the yellow wine, add a little water, salt, monosodium glutamate and sugar, and add the rice cake after boiling.

4. Cover the lid and simmer with medium and small fire, then collect the juice with high fire, thicken it with wet starch, and pour the sesame oil out of the pot.

Delicious and mellow.

Chicken soaked in wine

Material: 2000 grams of hen.

Seasoning: 80g of yellow rice wine, 0g of shallot10g, 0g of ginger10g, 20g of salt, 20g of fragrant grain, 3g of cinnamon and 2g of star anise.

1. Slaughter the tender hen, soak and scald the hair, remove the internal organs, cut off the chicken skin around the chicken foot joints with a knife and wash it; 2. Put the wok on a strong fire, add 2000 ml of clear water, add chicken after boiling, take it out after the skin is tight, and rinse it with clear water;

3. Pour the soup from the pot into the basin for later use;

4. Change 4000 ml of water in the pot, add chicken, bring it to a boil over high fire, move it to low fire for about half an hour, take it out after cooking and put it in a container; 5. Pour the original boiled chicken soup to drown the chicken and let it cool;

6. Put 20 grams of cinnamon, star anise, ginger slices, onion segments and refined salt into a wok, pour in the chicken hot soup cooked before, and boil it;

7. After cooling again, add fragrant granules, mix well, let stand for a while, drain the residue, cinnamon bark, star anise, ginger slices and onion segments with a fine cloth bag, and put them into a container;

8. Take out the chicken, cut off the claws, head and tail, cut two pieces in half, cut from the ribs and cut into four pieces;

9. Coat the chicken with refined salt, sprinkle with yellow wine, stew in a covered bowl for about 1 hour, and take it out;

10. soak the chicken pieces in a brine container and put them in the refrigerator for about 3 hours;

1 1. When eating, cut the chicken into pieces with a length of 10 cm and a width of 6 cm, and then cut into strips with a length of 6 cm and a width of 1 cm;

12. When loading the plate, put the chicken nuggets and head and neck at the bottom, then cover the chicken strips on them and pour the original brine.

The chicken is tender and oily.

Tips for making drunken chicken:

1. Cut off the chicken skin around the joints with a knife to avoid the chicken skin tightening and bursting when cooking, which will affect the appearance;

2. When making bittern, after the hot soup is cooled, add the fragrant granules, first wrap them in a fine cloth bag and put them into the soup.