Raw materials: fat hen 1 hen, 2 mushrooms in water, 2 slices of ham, 50g of sorghum wine, 750g of chicken soup, 5 cloves of clove, monosodium glutamate, refined salt, Shaoxing wine, ginger, onion, etc.

Exercise:

1. Wash the chicken, cut it from the back and cross-cut it three times. Put the chicken belly up in a stew pot, spread ham slices and mushrooms, and add seasonings such as monosodium glutamate, refined salt, Shaoxing wine, ginger, onion and chicken soup;

2. Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, and take it out after steaming for 2 hours.

Fried eel slices

Ingredients: 750g eel, onion, garlic, soy sauce, white vinegar, sugar, starch, pepper, monosodium glutamate and peanut oil.

Exercise:

1. Cut the eel's back into two parts with a knife, remove the bones in the middle, remove the internal organs, head and tail, cut the meat surface with a cross knife and cut it into 3 cm long oblique slices;

2. Soy sauce, white vinegar, sugar, monosodium glutamate and wet starch are mixed into juice;

3. Put the pot on a strong fire. When the peanut oil is burned to 70% heat, fry the eel for 30 seconds, pour it into the colander and drain the oil quickly;

4. Put the remaining oil in the pot into the fire, stir-fry the minced garlic, onion and eel slices, pour in the sauce, turn it over a few times and sprinkle with pepper.

Litchi meat

Raw materials: lean pork 300g, clean horseshoe slices 100g, minced garlic 3g, onion slices 15g, tomato juice 50g.

Exercise:

1. Cut the lean pork into pieces, cut it with an oblique cross knife, then cut it into oblique pieces, and soak the water chestnut slices with wet starch evenly;

2. Clear soup with seasoning is made into marinade. Stir-fry the meat and water chestnuts for 2 minutes and take them out like lychees;

3. Stir-fry minced garlic and shallots, pour in marinade, add lychee meat and water chestnut slices, stir-fry and take out the pan.

Minsheng Guo

Ingredients: 300g peanut, 60g frozen lard, 40g sugar, a little spiced powder, a little salt and pepper.

Exercise:

1. Soak peanuts in boiling water, remove and peel them, fry them in a hot lard pot, then take them out and cool them, but don't fry them for too long or too long to avoid bitterness;

2. Mix the spiced powder, sugar, salt and pepper together; Mix frozen lard with peanuts; Finally, these materials are mixed and stirred.

Drunk ribs

Ingredients: half a catty of ribs, garlic, onion, sugar, vinegar, soy sauce, sesame oil and starch.

Exercise:

1. Chop garlic and onion into a bowl, add sugar, vinegar, soy sauce and sesame oil, and make juice according to your own taste;

2. Cut the ribs into small pieces and grab them evenly with a little salt and starch;

3. Heat the pot, pour in a bowl of oil, add ribs without heating, and fry over medium fire;

4. Pick it up and put it in a bowl with mixed juice, cover it and shake it a few times to eat.

Nanjiangan

Ingredients: 500g pork liver, 2 egg whites, a little chopped green onion, 20g yellow wine, 6g white sugar, 20g soy sauce, 40g water chestnut and 60g sesame oil.

Exercise:

1. Cut the pork liver into thin slices about 1.5 inches long and about 7 minutes wide, add the brine made of soy sauce, wine and egg white, drag for a while, and then roll them together with dried horseshoe powder.

2. Boil the hot oil, put the pork liver into the pot, fry it until it is 70% mature, and quickly pick it up for use. (Be sure to note that pork liver can't be fried for too long, and it is easy to get old. You can pick it up as soon as you see it turn yellow. )

3. Pour the oil out of the pan, add sugar, onion and sesame oil, turn it over with the pork liver, and put it on the pan.