1 potato, peeled and sliced, cut into pieces and put in the bottom of the pot. Put the pickled chicken pieces on the potato pieces. Add a proper amount of water into the pot and put it into the steamer. Put the vegetables in, cover the pot, put them in water and cook for 15min, then simmer for 2min, and then take out the pot. Pour the water in the dish into the pot, hook the appropriate thickening powder, add oil consumption and light soy sauce and stir until the juice becomes thick, pour it on the chicken and sprinkle with onion.
Fried bacon with garlic seedlings: 4 pieces of garlic yellow, 1 piece of sausage bacon, 3 pieces of red and green peppers, 2 pieces of ginger 1 piece, 2 pieces of garlic, 1 spoon of soy sauce. Practice: Wash sausages and bacon with clear water, and steam for half an hour before cooking. After the cooked sausage bacon is slightly cold, cut it into pieces with a knife and put it on a plate for later use. Steamed sausage bacon is translucent.
Wash red and green peppers and cut into sections, peel garlic and cut into powder, cut ginger foam in Jiang Ye, and cut garlic, garlic and leaves into sections separately with an oblique knife. Put a little oil in the pan, boil for 7 minutes, add sausage and bacon slices, turn the pan over and take out the oil. Stir fry the oil and leave it in the pot. Add the pepper part. Stir-fry minced onion and ginger until fragrant. Stir-fry garlic first to make it loose. Then put the garlic leaves in the pot and fry them again, and the color will fade. Finally, add sausage and bacon slices, without salt, pour in 1 tbsp soy sauce, stir-fry for 30 seconds and serve.
Spicy fish food: carp 1, onion 1, 2 green peppers, pepper 1, 6 garlic, ginger 1, cassava starch and spicy juice. Practice carp cleaning, cut a knife at the head and body 2cm each. When you see white spots, gently pull out the fishing line, cut off the pepper head and body, and chop off the pepper body.
Cut small pieces obliquely, wash the fried fish several times and drain. Put it in a pot, add 1 spoon salt and 1 spoon rice wine, stir with chopsticks, marinate for 15 minutes, and add a proper amount of cassava starch to wipe evenly.
Heat the oil in the pan, add the fried fish and fry until golden yellow, then take it out to control the oil and replenish water. Slice onion, dice ginger, garlic and red and green pepper, burn oil in a stone pot, and saute shallot, garlic ginger and red and green pepper in half. Add the fried fish, add a sauce of fried shredded chicken and hot sauce, add a little water, cook for about 10 minute, turn off the heat and sprinkle with the remaining red and green peppers.
Stewed trotters: 2 trotters, 1 root onion, 1 root ginger, 1 spoon salt, 4 tablespoons soy sauce, 6 tablespoons old rock sugar, 1 piece cinnamon, 2 pieces star anise, 3 pieces galangal, 3 dried peppers, 1 spoon rice wine.
Practice: Wash the pig's trotters to remove foreign hair, put them on the chopping board, take a knife between the two toes of the pig's trotters, cut them hard along the bone seam, chop them into pieces, and then clean them. Add a proper amount of clean water to the pot, add pig's trotters, add 3 slices of ginger, 1 teaspoon of rice wine, boil the water, soak it for 5 minutes, then clean it and drain it.
Add a little oil to the pot, after the oil is burned, add old rock sugar and stir-fry until brown, and add trotters and stir-fry and color, so that you can add 1 tablespoon soy sauce and teaspoon soy sauce. Pour the fried pig's trotters into a pressure cooker, add boiling water, add the prepared star anise, cinnamon, galangal, dried pepper, ginger slices, white gourd and garlic, and then pour in 1 tbsp soy sauce, 1 tbsp soy sauce and 1 tbsp white rice vinegar. Turn the boiling to slow fire, stew for 40 minutes, remove the steam, open the lid, add 1 tbsp salt, and drain the juice (the juice doesn't need to be too dry, the juice is very good).