1. Garlic ribs
Wash ribs, 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp minced garlic, 1 tbsp Jiang Mo, 1 tbsp Chili powder, 1 tbsp black pepper, 65433.
Sprinkle some parsley on the pot.
2. Shrimp with garlic and butter
Remove the head and shell of prawns, remove the shrimp thread from the back, add minced garlic and shredded ginger, add a spoonful of cooking wine, a spoonful of chili powder and a proper amount of black pepper, mix well and marinate for 15 minutes or more, put butter in the pot and cook until it melts, then fry the marinated prawns in the pot until both sides change color, add minced garlic, dried chili, a spoonful of cooking wine and a spoonful of white sugar, and stir well.
3. Crispy hairtail
Slice hairtail, add onion and ginger cooking wine, a spoonful of soy sauce, a little salt and a proper amount of pepper, marinate for half an hour, pick out onion and ginger, add starch, pour oil in the pot and heat until there are dense bubbles on the edge of chopsticks, then turn over carefully while frying, fry on low heat until the surface is golden, take it out, raise the oil temperature, fry for 2.30 seconds until the skin is crisp (pay attention to oil leakage), and sprinkle with pepper powder and pepper.
4. Braised pork with plum vegetables
Put pork belly in cold water, add onion and ginger cooking wine, cover and cook for half an hour, then take it out. Punch a hole in the skin with a toothpick, wipe off the grease with paper, and wipe it with soy sauce. Pour oil into the pan, put down the meat with skin (be sure to cover it), fry it for four or five minutes, turn it upside down for one minute, take out cold water, cut it into pieces you like, and add soy sauce, soy sauce, sugar and pepper. Stir-fry together, add appropriate amount of chicken essence, stir well, put dried plums on the meat, steam for 50 minutes (steam in pressure cooker for 20 minutes), and finally pour into the plate.
5. roast leg of lamb
Cut the leg of lamb into thick slices, wash it, add shredded onion and ginger, pour in chicken essence, barbecue material, Chili powder, cooking wine, soy sauce, oyster sauce and cooking oil, mix well, marinate overnight, spread it on tin foil, fry it in an air fryer at 200℃ for 30 minutes, take it out and bake it at 180℃ 15 minutes.
6. Braised lion head
Meat foam+chopped green onion+Jiang Mo+1 tablespoon cooking wine+1 tablespoon soy sauce, 1 tablespoon oyster sauce, half a spoonful of thirteen spices, a proper amount of salt and chicken essence, 1 egg+1 tablespoon starch, and stir evenly to make a spherical air fryer.
7. Mao Xuewang
Flammulina velutipes, bean sprouts, coriander, dried pepper, pepper, chafing dish bottom material, garlic slices, duck blood, lunch meat, garlic slices, tripe, fried garlic slices in hot oil, add bean paste chafing dish bottom material and stir-fry in a hot pan, take a spoonful of dried pepper and pepper for later use, add water to cook, take out for later use, and cook duck blood and lunch meat.
Add fried pepper and pepper, sprinkle with white sesame seeds and pour in hot oil.
8. stewed beef
Dice carrots and potatoes, diced beef, soaked in light salt water 10 minute, diced onion, ginger, garlic, millet, spicy dried pepper and diced green pepper.
, cold water from the pot, onion ginger cooking wine, oil in the pot, fry until golden brown, add soy sauce, oyster sauce, soy sauce, potatoes, carrots and continue to stew for 20 minutes, add ingredients, add salt, chicken essence, water, simmer for 40 minutes, and add green pepper to cease fire.