1, three cups of chicken: add water to the pot, add onion ginger and cooking wine, add chicken pieces, boil over high fire, skim the floating foam, wash and dry for later use, add sesame oil to the wok, then add ginger slices and garlic cloves to stir fry, then add onion segments and millet pepper to stir fry for a while, add chicken legs to stir fry for two minutes, and add rice wine and soy sauce.
2. Barbecued pork: put the meat in a suitable container, pour in soy sauce, cooking wine and barbecued pork sauce, grab all the seasonings evenly, then wrap them in plastic wrap and put them in the refrigerator for half an hour. Put the marinated meat and sauce into the rice cooker together, sprinkle with broken rock sugar without adding water, cover the lid and press the cooking button for 45 minutes. After cooking, take out the pieces.
3. Oil-stuffy prawns: put a little more oil in the pot, heat it to 80% over medium heat, then pour in all marinated prawns, fry until the prawns turn red and curly, pour out the oil in the pot, leave a little base oil for heating, then put minced garlic and shredded ginger into the pot and stir fry, then add cooking wine, soy sauce, salt and sugar in turn, and stir fry for about 10 minute.
4. Braised pork ribs: put the right amount of oil in the pot, heat it on low fire, gently mash the rock sugar with a shovel, and cook it until golden brown. Put the spareribs in oil sugar, wrap them in sugar juice, stir fry, add spices such as shredded ginger, star anise, cinnamon and fragrant leaves, add water to the spareribs, pour in soy sauce, soy sauce, cooking wine and balsamic vinegar, cover them for five minutes after the fire, and adjust to the minimum.
5, garlic-flavored Pleurotus eryngii: cut Pleurotus eryngii into small squares or slices or strips, boil a pot of water, blanch the Pleurotus eryngii strips for about 1 minute, remove and drain. Add proper amount of oil to the wok, add minced garlic and stir-fry until fragrant, and then stir-fry Pleurotus eryngii until golden and slightly burnt. Stir-fry Pleurotus eryngii, add 1 tbsp oyster sauce, and season with light soy sauce, dark soy sauce and white sugar.