1, corn chicken wing fort: put chicken wings in cold water, add onion, ginger and cooking wine, boil, wash and drain. Add less oil to the chicken wings, fry on low heat until golden on both sides, and remove. Add garlic slices and hot pot seasoning to stir-fry red oil, then add corn and carrots to stir-fry, pour chicken wings, pour clear water into the ingredients, add a little light soy sauce and oil consumption, stir well, bring to a boil with high fire, turn to low heat for simmering, and sprinkle chopped green onion and white sesame seeds after collecting juice.
2. Braised prawns in oil: Mix the sauce 1 tablespoon cooking wine, 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon oyster sauce, 1 tablespoon tomato sauce and half a spoonful of sugar, and add a proper amount of cold water to mix well. Wash the shrimp, and remove the shrimp line, shrimp gun and shrimp whiskers. Stir-fry shallots, ginger and minced garlic in hot oil, pour in shrimps and stir-fry until the color changes, pour in the prepared sauce, stir-fry until the dish is thick and juicy, and sprinkle with chopped green onion.
3. Stewed ribs with potatoes: sauce 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon braised sauce. Add spareribs, cooking wine and ginger slices into cold water, boil, take out spareribs, wash and drain. Stir-fry a little oil with rock sugar, pour in ribs and stir-fry until the surface is slightly burnt, pour in spices and sauce and stir-fry evenly, and pour in boiling water without ingredients. Stew 10 minutes, open the lid, add potatoes and green beans and mix well, then stew for 5 minutes to collect the juice and taste.
4. Third freshness: Mix 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, half a tablespoon of starch and a little sugar, and mix well with cold water. Coat the surface of eggplant with starch evenly, pour hot oil into eggplant, and take it out after frying. Stir-fry potatoes until golden brown, and then stir-fry green peppers a little. Leave some oil in the pan and stir-fry minced garlic, pour in eggplant, potatoes and green peppers, pour in the prepared sauce and stir-fry until it is thick and juicy.
5. Braised pork: 2 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp light soy sauce, 1 tbsp braised sauce, 1 tbsp oyster sauce. Put pork belly in cold water, pour ginger slices and cooking wine, blanch and boil, and skim the floating powder. Wash the pan without oil, pour pork belly, stir-fry pork belly to get meat, stir-fry lard with rock sugar, stir-fry pork belly until brown, add onion, ginger, garlic, fragrant leaves, star anise, cinnamon and dried pepper, pour in the prepared sauce and stir-fry evenly, add boiling water, and turn to low heat for 40 minutes to collect juice.