3. Pour boiling water into chicken wings, add star anise and cinnamon, bring to a boil over high fire, turn to medium heat until the soup is thick, add rock sugar, stir-fry until the rock sugar melts, and stew for about 15-20 minutes.
Stewed pork with brown sauce
Ingredients: 500g pork belly with skin, onion, ginger, star anise, cinnamon, fragrant leaves, rock sugar, 10ml soy sauce, 40ml soy sauce.
1. Wash the pork belly, cut it into 2cm square pieces, put it in clean water, and soak it in 10 ml cooking wine10min.
2. Pour the pork belly into the pot with water, boil it for 2 minutes, and take it out.
3. Put the pork belly in the pot without oil, fry it with low fire until it turns yellow and produces oil, put the meat aside and put it in the onion and ginger wok.
4. Add light and deep soy sauce, stir well, add boiling water, without meat, add star anise, cinnamon and fragrant leaves, simmer for 5 minutes with low fire 1 hour, and then collect juice with high fire.
braised pork ribs
Ingredients: 500g sparerib, onion 1 root, 2 slices of ginger, 4 cloves of garlic, 2 slices of fragrant leaves, cinnamon 1 slice, aniseed 1 spoon, oil 1 spoon, 35g of rock sugar, soy sauce 1 spoon, and rice wine 4.
1. Put the ribs in cold water, cook them without covering the pot, skim off the blood foam as much as possible, and then take them out.
2. Break the rock sugar, put a little oil in the pot, add the rock sugar, stir-fry the sugar color on low heat, and cook slowly on low heat until the sugar smells burnt and turns light brown. Pour the blanched ribs into it and stir-fry with sugar.
3. Pour in a little soy sauce for coloring, add aniseed, fragrant leaves, cinnamon, ginger slices, onion segments and garlic, pour in half a bowl of yellow wine, pour boiling water on the ribs, cover the pot, and simmer for 40 minutes. When there is still one third of the soup, add salt and collect the juice over medium heat.
braised eggplant
Ingredients: purple eggplant, onion, ginger, garlic, soy sauce 1 spoon, balsamic vinegar 1 spoon, cooking wine 1 spoon, salt 1 teaspoon, sugar 1 teaspoon, 0.5 teaspoon of allspice powder, and starch/kloc-0.
1. Cut eggplant into hob blocks; Chopped onions and garlic.
2. Put the oil in the pot, heat it, add the eggplant, fry it until it is slightly soft, take it out, heat it with high fire, fry it again, and drain the oil with a colander.
3. Mix light soy sauce, balsamic vinegar, cooking wine, salt, sugar and spiced powder to make sauce.
4. Pour out all the oil, fry the minced onion, ginger and garlic in the base oil, add it to the sauce in the bowl and cook it in the stock.
5. Put the eggplant in and cook it again, thicken it.
Braised Spanish mackerel
Ingredients: Spanish mackerel, soy sauce, soy sauce, ginger slices, cooking wine, starch. Peanut oil, onion ginger, salt, garlic slices, coriander.
1. The head and internal organs of Spanish mackerel were removed and cleaned. Add soy sauce, soy sauce, ginger slices, cooking wine and starch and marinate for 20 minutes.
2. Heat the oil in the pan, put the onion and ginger in the wok, pour the marinated fish, turn it over a few times, and cover the pan 10 minute.
3. When the juice is almost collected, add the garlic slices, turn them over a few times, take them out of the pot and decorate them with coriander.
Braised trotters
Ingredients: 2 pork hands, rock sugar, oil, light soy sauce, dark soy sauce, onion, ginger, garlic, star anise 1, cinnamon and pepper 1.
1. Wash pig's trotters after blanching, and clean the remaining pig hair with tweezers.
2. Put the oil in the hot pot. After the oil is hot, stir-fry the sugar on a small fire and fry the pig to the top.
3. Add onion, ginger, star anise, cinnamon, soy sauce, stir fry, add boiling water, simmer for about 40 minutes after boiling over high fire, add salt to taste, and continue to cook until the trotters reach their favorite soft and rotten degree.
4. Sprinkle pepper to taste, collect juice over high fire, put cooked sesame seeds and decorate with chopped green onion.
Braised pork balls
Ingredients: 300 grams of meat sauce, half a yam and 6 eggs (5 cooked 1 raw).
Seasoning: 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp salt, 1 tbsp oyster sauce, a little black pepper, 1.
1. Wash, peel and chop Chinese yam; Peel 5 boiled eggs; Add chopped yam into the meat stuffing, add 1 raw eggs and all seasonings, and stir well. Stir in one direction to thicken it.
2. Wrap the peeled boiled eggs in meat stuffing and make five big balls.
3. Put it in a pot and heat it to 80% to 90% heat. Fry the cooked meatballs in a pot until the surface is golden, and then take them out.
4. Take another pot, put big balls in the pot, add auxiliary materials (except rock sugar and water starch), and change to medium-low heat after boiling. When cooking, scoop up the juice with a spoon and pour it on the meatballs. When boiling for about 30 minutes, add rock sugar until it melts, and the water starch thickens to collect juice.