First of all, roast chicken with potatoes-means good luck.
Ingredients: potato, chicken essence, ginger, salt, chicken essence, monosodium glutamate, soy sauce, oyster sauce, pepper, soy sauce, star anise, cinnamon, angelica dahurica and dried Chili.
1. Slaughter the chicken, remove the hair, clean up the chicken oil in the internal organs and stomach, burn the chicken with fire first, and then chop the chicken into pieces of similar size.
2. Open a big fire from the pot, wet the pot with lard and vegetable oil, add ginger and chicken and stir fry, and stir fry the fat in the chicken.
3. After the chicken is fried, add star anise, cinnamon, angelica dahurica and dried Chili, spray soy sauce from the side of the pot, stir fry and color evenly, and then add water that has never eaten chicken.
4. After the water is boiled, add salt, chicken essence, monosodium glutamate, pepper, oyster sauce and soy sauce, cover the pot, and simmer for 10 minute.
5. Peel the potatoes and cut them into large pieces. 10 minutes later, put it in the pot and cook it with the chicken. Continue to cook for about 10 minutes.
6. When the soup is thick and the potato powder is glutinous, the chicken bones are served, and the pot can be served. Finally, sprinkle with chopped green onion and serve.
Second, steamed pork with flour-it means to have plenty of food and clothing.
Ingredients: glutinous rice, rice, star anise, pepper, cinnamon, pork belly, salt, chicken essence, soy sauce, oyster sauce, south milk sauce and ginger.
1. Put glutinous rice and rice into the pot according to the ratio of 1: 1 and stir-fry slowly. When the color changes slightly, add star anise, cinnamon and pepper and continue to stir fry. After the fragrance comes out, pick out the spices, put the rice into the gauze belt and grind it into rice flour with a rolling pin.
2. Burn the pork belly with skin in the pot to remove the residual pig hair, then clean it, and then cut it into large pieces with a thickness of 3mm and a length of 6cm.
3. Put the pork belly in a bowl, add ginger powder, south milk sauce, salt, chicken essence, soy sauce, oyster sauce, water and homemade rice flour and stir evenly, so that each pork belly is evenly coated with rice flour, and finally add a little cooking oil and stir evenly.
6. Put the powdered pork belly skin neatly into a bowl, and then steam it in a steamer for 2 hours. Take it out and pour it in another bowl. It is delicious.
Third, stir-fry sausage with garlic moss-a long time
Ingredients: garlic sprout, sausage, ginger, garlic, salt, chicken essence, soy sauce and sugar.
1. Remove the older part of the root of the garlic seedling first, and then fold it into sections by hand for later use.
2. Soak the sausage in warm water for a while, and then cut it into thin slices with even size.
3. Boil the water in the pot, first put the sausage in the water and remove the excess salt. After boiling for 2 minutes, add garlic moss and blanch it, then pour it out and shower it with cold water to avoid discoloration of garlic moss.
4. Put oil in the pot, add ginger and garlic until fragrant, then add sausage and garlic moss and stir fry, add salt, chicken essence, soy sauce and sugar, and spray a little water from the side of the pot and stir fry evenly.
Four, braised fish head-good luck
Ingredients: fish head, ginger, garlic, pepper, beer, salt, monosodium glutamate, chicken essence, pepper, sugar, soy sauce, mature vinegar and cornmeal.
1. First chop the fish head from the middle, then remove all the inedible parts, cut it into small pieces, give it a little salty taste, and then mix it evenly with a little cornflour, which will lock the water and make the fish head more tender.
2. Add a little more oil to the pot than cooking, heat and moisten the pot, put the fish heads in the pot in turn and fry them slowly, and fry them on both sides.
3. Add some lard, ginger, garlic and pepper, spray soy sauce and aged vinegar from the pot, add a bottle of beer, add a little water, add salt, monosodium glutamate, chicken essence, pepper and sugar, boil, and simmer for 10 minute.
4. When the time is up, collect the thick soup with strong fire, then spray the aged vinegar from the side of the pot to enhance the fragrance, add a little soy sauce to color it, then take it out of the pot and sprinkle with chopped green onion.
Onion beef-bullish
Ingredients: beef tenderloin, beer, salt, chicken essence, monosodium glutamate, oyster sauce, pepper, soy sauce, cornmeal, ginger, garlic, green pepper and onion.
1. Slice beef tenderloin into a bowl, add salt, chicken essence, monosodium glutamate, oyster sauce, soy sauce and beer, and gently knead. Finally, add a little cornflour and stir well, and add a little oil for later use.
2. Wash the green pepper, remove the seeds and cut into pieces. Peel the onion, wash and cut into pieces for later use.
3. Add cooking oil to the pot, add beef and stir-fry until cooked, then pour out and drain the oil.
4. Stir-fry the green pepper and onion in the pot, stir-fry the minced ginger and garlic, add the beef, add a little salt, monosodium glutamate, soy sauce and oyster sauce, stir-fry evenly, and then take out the pot and plate.
Six, braised chicken feet-the hand that grabs money
Ingredients: chicken feet, ginger, pepper, pepper, salt, monosodium glutamate, chicken essence, soy sauce, soy sauce, pepper and sugar.
1. First cut off the nails of the chicken feet, and then soak them in clear water for 2 hours, so that the blood in the chicken feet will come out and reduce the fishy smell.
2. Boil the water in the pot, put the chicken feet in the pot with cold water, remove the floating foam in time when there is floating foam, and then remove it and pour it with water.
3. Cook the oil in the pot. When the oil temperature is 6 layers hot, put the chicken feet in and fry them. At this time it will fry oil. Be sure to put the chicken feet in and cover them immediately to avoid burns. When there is no explosion noise, lift the lid.
4. Leave the bottom oil in the pot, add ginger slices, pepper and pepper to stir fry, then add chicken feet, spray soy sauce from the side of the pot, add water to the chicken feet, and add salt, monosodium glutamate, chicken essence and oyster sauce to boil.
5. After the water is boiled, pour the chicken feet into the pressure cooker, press 15 minutes, then pour into the pot, collect the thick soup with strong fire, and color with a little soy sauce.