production materials: main ingredients: 75g of chicken with bone, 15g of chestnut meat, about 1 tbsp of Shaoxing wine, 1 tbsp of soy sauce, 6 cups of soup, proper amount of cornflour, pepper and sesame oil. Teach you how to cook chestnut roast chicken, how to cook chestnut roast chicken is delicious ① Remove the thick bones from the clean chicken and chop it into cubes about 3 cm wide. Wash and drain chestnut meat. Cut the onion into 3 cm sections. Ginger is cut into long, l-cm-wide slices. 2 Heat the oil pan until it is half cooked, so fry the chestnut meat into golden brown and pour it into the colander to filter oil. (3) Heat the oil pan until it is 8% cooked, stir-fry the chicken pieces until the water is dry, add Shao wine, add ginger slices, salt, soy sauce and soup and stew for about 3 minutes. (4) Take a earthenware bowl, put a bamboo grate at the bottom, pour the chicken pieces in the wok together with the soup, simmer on low fire until it is 8% rotten, add the fried chestnut meat, continue to simmer until it is soft and rotten, then pour it into the wok, add monosodium glutamate and shallots, sprinkle with pepper, boil, thicken with raw powder water and pour in sesame oil. The practice of sweet and sour pork ribs

Production materials: Ingredients: pork chops 5g, flour 5g, Shaoxing wine 6g, soy sauce 5g, sugar 9g, vinegar 8g, onion segments, cornmeal and sesame oil. Teach you how to cook sweet and sour pork ribs, how to make sweet and sour pork ribs delicious ① Chop pork ribs into small pieces about 1 inch long, mix well with 2 grams of Shao wine and salt, and then mix well with proper amount of raw flour, flour and water. ② Mix 35g of soy sauce, sugar, vinegar and Shaoxing wine, and add water to raw flour water to make juice for later use. (3) Heat the pan, oil it, and when it is six-ripe, put the pork chops into the pan one by one and fry them until they are crusted and fished out, remove the adhesion, pick up the minced meat, and when the oil temperature rises to 7%, fry the pork chops in the pan again until the shell is crisp and fished out. (4) Leave a little oil in the original pot, put it in the onion section and fry until fragrant, then remove it, that is, put the ribs into the pot, quickly put the prepared sauce into the pot, stir fry continuously, and pour the sesame oil. How to stir-fry the meat

Production materials: fresh meat as the main ingredient, green peppers as the auxiliary materials: Hunan chopped peppers, garlic, ginger, salt, chicken essence, soy sauce, cooking wine and vinegar. According to personal preference, Liuyang Douchi is prepared. Teach you how to cook small fried pork, and how to cook small fried pork is delicious. 1. Slice peppers (cut peppers into tubes), slice fresh meat or silk, shred ginger and slice garlic; 2. Heat the oil, add shredded ginger and garlic slices, pour shredded pork into the pot, add appropriate amount of salt, stir-fry until it is 9% ripe, and serve; 3. When stir-fried green peppers are few (adjust the time according to the size of the fire), add a little salt, add a spoonful of chopped peppers and stir well. Pour the shredded pork into the pot and stir fry.

4. add proper amount of vinegar, soy sauce, cooking wine and fermented soybean, and when stir-frying is less, add proper amount of chicken essence and stir well, and then serve. Braised pig's feet

Production materials: main ingredients: clean pig's feet, salad oil, salt, monosodium glutamate, cooking wine, soy sauce, sugar, white sugar, chopped green onion, ginger, scallions, cinnamon, star anise and whole dried pepper. Teach you how to cook braised pig's feet, and how to cook braised pig's feet is delicious. (2) Stir-fry ginger, scallion, cinnamon, star anise and whole dried pepper, put pig's feet and stir-fry to dry water, cook cooking wine, sugar and soy sauce, stir-fry and add water, adjust the taste, and simmer until crisp and rotten. When eating, pick out ginger, onion and spices, put them in a bowl and sprinkle chopped green onion.

the practice of braised pork in Mao Shi

Production materials: main ingredients: pork belly with skin. Accessories: garlic seeds, dried peppers, lard, salt, brown sugar, monosodium glutamate, cooking wine, honey and broth teach you how to cook braised pork in Mao Shi, and how to cook braised pork in Mao Shi is delicious. 1. 2. Put lard in the pot and heat it. Stir-fry garlic seeds and dried peppers in the pot. Pour in the cut meat and stir-fry until the skin turns pink. 3. Add a little lard to another wok and start frying brown sugar. Pay attention to controlling the heat, and simmer slowly, because the color of brown sugar will make you confused whether it is burnt or not, and you can see it as syrup; 4. Quickly add the fragrant meat pieces, quickly stir fry and color, add salt and light soy sauce, pour in broth or water (no main ingredient is 2 fingers), and then cook over medium heat, and poke the meat with chopsticks to determine the time to turn off the fire; 5. pour a little honey and monosodium glutamate before turning off the fire, in order to improve the overall color and brightness of the dish. The method of frying stinky tofu

The production materials of fried stinky tofu: main ingredients: 1g of tofu, seasoning: 1g of vegetable oil, 5g of Chili oil, 5g of soy sauce, 2g of monosodium glutamate and 25g of sesame oil. The characteristics of fried stinky tofu are: it smells bad, but it tastes fragrant, and it is tender and spicy. Teach you how to make fried stinky tofu, and how to make fried stinky tofu is delicious. 1. Put melanterite in a bucket, then pour boiling water and stir it with a stick, then add tofu, soak it for 2 hours, then take it out and cool it;

2. Put it in brine again, mainly depending on the hardness of the embryo. The hard one can be soaked more, while the light one can be soaked for less time.

3. Take it out after brine, wash it with cold boiled water, put it into a sieve to drain the water, keep the washed water for further washing, and pour it into the brine when the water is strong;

4. Mix Chili oil, soy sauce, sesame oil, monosodium glutamate and a little soup into juice;

5. Bring the oil to a boil, put the marinated tofu into the oil pan piece by piece, fry for about 5 minutes, and take it out when it is tender inside;

6. drain the oil, put it on a plate, poke a hole in the middle of each tofu with chopsticks, mix the mixed spicy oil juice evenly, and pour it into the tofu eye. Tips for making fried stinky tofu: 1. Stinky tofu is a traditional snack product in Hunan Province, and its unique flavor, which is burnt outside, tender inside and spicy, has been well received by people at home and abroad. Many foreign friends made a special trip to inspect the detailed process of making stinky tofu and expressed strong interest in it;

2. Method of making brine: use 15 kilograms of cold water, put 3 kilograms into fermented soya beans, boil for about half an hour, and then filter out the fermented soya beans juice. After the bean juice is cooled, add 2 grams of soda ash, 1 grams of melanterite, 2 grams of Lentinus edodes, 4 kilograms of winter bamboo shoots, .75 kilograms of salt, 15 grams of Moutai and 1.5 kilograms of bean curd, soak for about half a month (stir once a day), and ferment to obtain brine. Brine should not be stained with oil, and it should be clean and hygienic to prevent impurities from mixing with people, and it should be flexibly controlled according to the different temperatures in four seasons to keep it in a state of fermentation at all times. For continuous use, add the main ingredients once every three months, with the same method and weight (but do not add melanterite and alkali), and at the same time, pay attention to always leave the old brine (the longer the better). The normal standard for testing brine is to ferment. If it is not fermented and the smell is abnormal, it should be saved in time. The method is to burn the brick for cleaning fire red, put it in brine to promote fermentation, and at the same time, add a little seasoning according to the above formula to make it not go bad after fermentation (after each soaking, add a proper amount of salt to the brine to keep it salty and normal);

3. Because of the frying process, it is necessary to prepare 1g of vegetable oil;

4. When tofu is soaked with brine, it is soaked for 3 to 5 hours in spring and autumn, 1 to 2 hours in summer and 6 to 1 hours in winter;

5. when frying tofu, if it is too hot, use a small fire, which shall be subject to thorough frying. The practice of chopping fat fish head with pepper

The ingredients of chopping fat fish head are: 1 fat fish head (about 1g), appropriate amount of chopped pepper specially made in Hunan, and appropriate amount of salt, monosodium glutamate, red oil, shredded ginger, sliced ginger, chopped green onion, sliced white radish and cooked oil. Features of fat fish head with chopped pepper: salty, spicy and delicious, excellent with meals. Teach you how to make a fat fish head with chopped peppers. How to make a fat fish head with chopped peppers is delicious. 1. Wash the fish head, remove gills and scales, and split it in half from the middle of the fish lips. 2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then spread the chopped pepper on the fish head. Put 2~3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish. 3. Steam in the pan for 15 minutes. After the pan is taken out, sprinkle chopped green onion on the fish head, pour the cooked oil, and then steam in the pan for 2~3 minutes, then serve. How to fry eight pieces

How to make eight pieces: Ingredients: tender chicken 3 cooking wine 5g salt 5g peanuts 1g monosodium glutamate 2g eggs 2 sugar 1g coriander 1g sesame oil 25g peanut oil 1g pepper 2g ginger 15g pepper powder 2g wet starch 5g onion 15g teach you how to fry eight pieces, and how to fry eight pieces is delicious. 1. Peanuts are fried with salt, peeled and chopped, and half of the onion. 2. After the chicken is boneless, pound it loose with the back of a knife, cut it into 4.5 cm square pieces, marinate it with cooking wine, salt, sugar, onion ginger, pepper and monosodium glutamate for about an hour, then remove pepper, onion and ginger, then paste it with egg white and wet starch, and stick it with chopped peanuts. 3, put peanut oil in the pot to boil, put it into the oil pan one by one and fry it, then take it out. When the water in the oil pan is dry, put it into the oil pan and fry it until it is golden brown, decant it, sprinkle pepper powder, chopped green onion and sesame oil, put it in a plate, and serve with coriander. The practice of tiger skin fragrant meat

The production materials of tiger skin fragrant meat: main ingredients: 1 kg of pork with hair and 5 g of pickled sherry red stems. Seasoning: 1 kg of vegetable oil (actual consumption is about 1g), 2g of cooking wine, 15g of sugar, 5g of salt, 2g of soy sauce, 2g of onion, 2g of ginger and 2 pieces of aniseed. Teach you how to cook tiger skin fragrant meat, and how to cook tiger skin fragrant meat is delicious. (1) Bake the meat on the fire, soak it in warm water until soft, scrape off the yellow burnt skin and dirt, and dry it. Then cut a tiger-patterned flower knife on the skin, and then wash it with clear water for later use. (2) pat the ginger thinly, and cut the onion into 3 cm long sections. Remove the root tip of the pickled sherry red stem, cut it into 2 cm long sections, wash it with cold water, dry it slightly and fry it for later use. (3) Put some water in the pot, bring it to a boil, add soy sauce, cooking wine, aniseed, sugar, onion, ginger and salt, and then put the meat (with the skin facing up). After the soup is boiled, skim off the floating foam. When it is simmered to 3-4 degrees, turn the meat over and continue to simmer. When the meat is simmered to 8-9 degrees, take it out, put the skin down, put it in a bowl, pour the soup on the meat, add the standby sherry red stalks, and steam it on the drawer for 15-2 minutes with high heat. Then buckle the skin up into the plate, pour the soup into the frying spoon to be thick, and then pour it on the meat. The method of Hunan-style sour pickles

The production materials of Hunan-style sour pickles: main ingredients: carrot 25g, white radish 25g, mung bean horn 25g, cucumber 25g and cabbage 5g.

seasoning: 5g of yellow vinegar, 5g of sugar, 1g of white wine, 15g of refined salt, 5g of pepper and 25g of warm water. Features of Hunan-style pickle: it tastes like litchi, sweet and sour, refreshing, salty and palatable. Teach you how to make Hunan-style pickles, and how to make Hunan-style pickles is delicious. 1. Wash the main ingredients, cut them into strips and pieces, and dry the surface moisture. 2. Disinfect, clean and drain the pickle jar (to make it free of oil stains), add warm water and seasoning, add processed main ingredients, and seal and soak for 3-5 days to get the pickled vegetable. The practice of spicy hairtail

The material for making spicy hairtail: main ingredients: hairtail 25g

Seasoning: 2g of garlic (white skin), 3g of ginger, 3g of Chili powder, 2g of scallion, 5g of peanut oil, 1g of salt, 3g of monosodium glutamate, 2g of aged vinegar, 2g of white sugar, 2g of oyster sauce and 6g of starch (corn).

3. put the oil in the pot, heat it to 8%, put hairtail in pieces, fry until golden brown, and take out and drain the oil;

4. put garlic, ginger rice, dried pepper powder, chopped green onion and perilla in a bowl;

5. Add salt, monosodium glutamate, sugar, aged vinegar, oyster sauce and water starch, and mix them well with chopsticks;

6. Put the fried hairtail in the pot and put it on the fire;

7. quickly cook the mixed juice in hairtail, wait for the juice to dry, pour sesame oil on it and serve. Tips for making spicy hairtail: this product has a frying process, and about 5 grams of peanut oil is needed.

the method of Hunan-style pickle

the material of Hunan-style pickle: main ingredients: carrot 25g, radish 25g, mung bean horn 25g, cucumber 25g and cabbage 5g.

seasoning: 5g of yellow vinegar, 5g of sugar, 1g of white wine, 15g of refined salt, 5g of pepper and 25g of warm water. Features of Hunan-style pickle: it tastes like litchi, sweet and sour, refreshing, salty and palatable. Teach you how to make Hunan-style pickles, and how to make Hunan-style pickles is delicious. 1. Wash the main ingredients, cut them into strips and pieces, and dry the surface moisture. 2. Disinfect, clean and drain the pickle jar (to make it free of oil stains), add warm water and seasoning, add processed main ingredients, and seal and soak for 3-5 days to get the pickled vegetable. The practice of Xiangshui Chicken The production materials of Xiangshui Chicken: Ingredients: 1 native chicken (about 75 grams).

seasoning: 2 grams of capsicum, 4 grams of vegetable oil, 2 grams of monosodium glutamate, 3 grams of chicken essence, 6 grams of soy sauce, 1 grams of oyster sauce, 12 grams of chili sauce for spicy girls, 1 grams of Yongfeng chili sauce, 8 grams of seafood juice, 15 grams of ginger, 1 grams of chives, 1 grams of mountain pepper oil, 1 grams of red oil and 4 grams of fresh soup. Features of Xiangshui Chicken: The chicken is soft, rotten and delicious, and mountain pepper oil is rich in flavor, with local flavor. Teach you how to make xiangshui chicken, and how to make xiangshui chicken is delicious. 1. Slaughter and wash the chicken and chop it into 2 cm-sized dices; The red pepper is pedicled and cut into oblique sections; Slice ginger; Cut the shallot into sections. 2. Place a clean pot on a high fire, add vegetable oil, stir-fry ginger slices when the heat is 5%, add diced chicken and stir-fry until dry, add Chili sauce, Yongfeng Chili sauce and sea magnesium juice, and cook the fresh soup. After boiling on a high fire, skim off the floating foam, add monosodium glutamate, chicken essence, soy sauce and oyster sauce to adjust the taste, and simmer until the chicken is soft. Hunan hot and sour chicken wings

Hunan hot and sour chicken wings are made of materials: ingredients: 12 chicken wings, 5 grams of pickled vegetables, 5 grams of bright red peppers, 5 grams of water-borne magnolia slices, and 8 water-borne mushrooms

seasoning: about 2 tablespoons of Shaoxing wine, 3 teaspoons of vinegar, 1 tablespoon of soy sauce, green garlic, onion, ginger, cornmeal and sesame oil. Teach you how to make Hunan hot and sour chicken wings. How to make Hunan hot and sour chicken wings is delicious? ① Put chicken wings in boiling water, blanch them, and cut them into two parts from the middle joints. Take a earthenware bowl, put bamboo grates at the bottom, add chicken wings, vinegar, salt, soy sauce, Shaoxing wine, scallion, ginger slices and 6 cups of water in turn, boil it on a large fire, then simmer it on a low fire for 1 hour until the chicken wings are soft and detached from the fire, remove the onion and ginger, and take out the bamboo grates. Wash the bright red pepper, remove the stalks and seeds, remove the stalks of mushrooms, and cut them into rice grains with pickled vegetables, magnolia slices and green garlic respectively. (2) Heat a wok, add oil, and cook until it is 7% cooked. First, add magnolia slices, red peppers and mushrooms, then stir-fry with salt and soy sauce. After about 3 seconds, add pickled vegetables and stir-fry a few times, then pour chicken wings and original soup into a earthenware bowl, stir-fry, add green garlic and monosodium glutamate, thicken with raw powder water, and pour in sesame oil. The practice of stir-frying beef

The ingredients of stir-frying beef: main ingredients: 2g of beef

Accessories: 5g of millet pepper (2g of pickled pepper water), 25g of celery and 5g of eggs.

seasoning: 5g of vegetable oil, 5g of refined salt, 3g of monosodium glutamate, 8g of soy sauce, 1g of garlic seeds, 3g of sesame oil, 5g of wet starch and 2g of tender meat powder. Characteristics of stir-fried beef: beef is tender, sour and spicy, and appetizing. How to teach you to snack beef?