Composition:

500g sparerib, appropriate amount of onion, appropriate amount of ginger, half a spoonful of oyster sauce, cooking wine 1 spoon, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of white vinegar, and star anise 1.

Exercise:

1. Choose ribs, cut them not too big, and cut them bite by bite; Soak the ribs in cold water for about 2 hours, and soak them in bleeding water; Prepare all the spices before ignition.

2. Put the onion, ginger and cooking wine into the pot, add cold water, boil the water and remove the floating foam. It won't take long for the ribs to turn white. Take out the ribs and use kitchen paper to absorb water;

3. Pour some oil into the pot! Pour in the ribs and stir fry. Don't pour too much oil when shaking hands, because ribs are rich in oil. Give some sunshine, and it will be brilliant. Stir-fry until the color is slightly darker. Be careful not to fry for too long, otherwise the taste will be very old;

4. Pour the seasoning prepared in advance and add it to the fried ribs. The ratio of material to juice: 1 spoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar and 4 tablespoons of vinegar. Put 1 spoon of cooking wine first, then put 2 tablespoons of soy sauce, 3 tablespoons of sugar and 4 tablespoons of vinegar.

5. Then add hot water, just above the ribs. Simmer on low heat for about 30 minutes, cover the pot and simmer until one third of the water is left. At this time, you can open a big fire to collect juice. Keep stirring when collecting juice to avoid burning the pot ~ the color of ribs depends on this moment! Stir for a minute or two, and the ribs will be cooked ~

Materials:

Appropriate amount of mutton, cumin-flavored gravy, soy sauce, cooking wine, cumin powder, cumin granules, Chili powder, onion, onion and coriander.

Exercise:

1, tenderloin is recommended, it is tender. Slice the mutton as thin as possible, add two spoonfuls of cooking wine (not much) and two spoonfuls of soy sauce, sprinkle with appropriate amount of marinade according to the amount of meat, then add shredded onion, mix well and marinate for one hour.

2. Set the coriander as a segment and the green onion as a circle, and prepare cumin powder Chili powder (according to my own preferences, I like the rich flavor, so I put a lot).

3. Heat the oil in a hot pot, add a little more oil, put the mutton in hot oil, stir-fry until the water evaporates and the meat changes color.

4. Add cumin powder, cumin granules and Chili powder, and stir-fry until fragrant.

5, before the pot, add green onions and stir fry, then add parsley. Just scald the coriander a little and turn off the heat.

Ingredients: potatoes, chicken legs, tomatoes, green onions, ginger, millet, spicy.

Steps:

1. Sauce: Put three tablespoons of soy sauce, two tablespoons of cooking wine, one spoonful of oyster sauce and one spoonful of soy sauce into a bowl and mix well.

2. Soak chicken legs in clear water for half an hour to remove blood, wash and drain, peel potatoes, wash and cut into pieces, cut onions, ginger and millet into spicy pieces, and peel tomatoes with hot water and cut them into small pieces for later use.

3. Put cool oil in a hot pan, add rock sugar and stir-fry until brown, add chicken pieces and stir-fry until the oil is golden, add onion, ginger and millet and stir-fry until fragrant, then add juice and stir-fry evenly, and add enough water to the chicken legs.

4. Add tomatoes, star anise and salt, stew for 20 minutes on medium fire, then add potato pieces, and stew for 10 minute. Finally, collect the juice over high fire, add chicken essence and mix well, take out the potato pieces, pour in the soup, sprinkle with chopped green onion, and the delicious potato pieces will be ready.

food

Bass 1 (I bought 1 kg, I suggest buying about 2 kg), 5 shrimps and 80 grams of mung beans.

Sweet and sour juice: 5 tablespoons of tomato sauce, vinegar 1 tablespoon, 0 tablespoon of soy sauce, 2 tablespoons of sugar, appropriate amount of salt, and 0/00 ml of white water/kloc.

working methods

1. Remove the fish head and cut it up and down along the fish bone until it is 3 cm away from the fish tail.

(Don't cut) Then cut the fishbone. Cut the fish half a centimeter wide vertically with a straight knife, and then cut diagonally at 45 degrees horizontally. Key points: Don't cut off the skin of the fish. The knife should be as deep as possible and the blade should be as close as possible.

2. Add 1 tbsp cooking wine to the fish, add appropriate amount of white pepper and salt, add starch, stir well, and marinate for 10 minute. Wrap a layer of starch before entering the pot, and try to dip starch in every meat seam.

3. When the oil is 70% to 80% hot, put the fish pieces, turn the meat outside and put it in the pot, and pour oil on the fish continuously during frying. Put a piece of ginger in the fish head and fry it vertically in the pot. Fry for about 6-7 minutes and take out. When the fish is cold and the oil temperature rises, fry for another 2-3 minutes.

4. Heat-releasing oil in the pan, 5 tablespoons of tomato sauce, vinegar and soy sauce 1 tablespoon, 2 tablespoons of sugar, appropriate amount of salt, and white water 100 ml. After boiling, add peas and shrimp and cook for about 5 minutes. You can add some water starch to thicken it. Finally, pour the juice on the fish and sprinkle with pine nuts.

Ingredients: 1 trotters, ginger, garlic, leek, millet spicy, chicken essence, soy sauce, vinegar, salt, pepper oil, red oil, pepper, star anise, fragrant leaves and cinnamon.

Exercise:

1, pig's trotters in cold water, add ginger cooking wine, boil the water, skim off the floating foam, and wash for later use.

2. Add pepper, star anise and cinnamon salt into the pot, blanch the trotters with water and stew them with water for 50 minutes.

3. Sauce: Chop leek, ginger, garlic and millet, put them in a bowl, add 1 tablespoon chicken essence, 3 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 5 tablespoons white vinegar, a little salt, 3 tablespoons pepper oil, 2 tablespoons red oil and half a bowl of cold boiled water, and stir well.

4. Add the cooked pig's trotters into the prepared juice, stir well, and put them in the refrigerator for 3 hours before eating.

Half a catty of flour, a handful of garlic seedlings, two peppers, two millet peppers, a little fungus, a little garlic, a proper amount of minced meat and a proper amount of cooked peanuts.

Production method:

1. Add one or two grams of salt to half a catty of flour, pour in about 400 grams of water, stir it into a paste and let it stand for about 20 minutes.

2. Heat the electric baking pan, add the batter and spread it out with a wooden shovel. Take it out for about one minute and repeat the steps until the batter is spread out.

3. Chop the pepper, chop the garlic moss, chop the fungus, slice the garlic, and chop the meat into meat foam.

4. Put minced meat in a hot pot and stir-fry with oil. Add pepper and garlic and stir-fry evenly. Pour in chopped garlic stalks and fungus, stir-fry until fragrant. Stir-fry a spoonful of soy sauce, a spoonful of oyster sauce, a little salt and chicken essence evenly.

5. Pour in the cooked peanuts, stir fry evenly and then take out the pot.

food

500g pork belly, appropriate amount of onion, appropriate amount of garlic, appropriate amount of ginger, 20g quail eggs, 3 tablespoons of cooking wine, 0.5 tablespoons of 65438+ soy sauce, half a tablespoon of soy sauce, 3 tablespoons of xylitol (sugar substitute) which can be increased or decreased according to taste, and a little salt.

Then the practice is as follows:

1. Slice pork belly (it will taste better if it is cut a little bigger); Put the meat in a pot with cold water, add onion, ginger and garlic cooking wine, boil over high fire, and skim off the floating foam; Take out the meat pieces, wash them, and absorb the water for later use; Wash quail eggs and cut them before and after with a cross knife for later use;

2. Add a small amount of oil to the pot, add onion, ginger and garlic to saute, add meat and stir-fry excess oil; Add 1 tbsp cooking wine, 1 tbsp half-soy sauce, half-soy sauce and 3 tbsp xylitol (instead of sugar) and stir quail eggs evenly; Add warm water without meat, boil over high fire and stew for 45 minutes;

3. Collect juice on fire and season with salt according to taste; Go out of the pot and enjoy the food.

Preparation materials: 1 red pepper, onion, ginger and garlic, one or two potatoes, a handful of leeks, Chili noodles (ground at home), soy sauce, soy sauce, salt, chicken essence and vinegar.

Method:

1, cut the potato shreds, soak the starch in water, and paste it easily before taking it out.

2. Cut the onion, ginger and garlic into sections, stir-fry the onion, ginger and garlic, stir-fry the potatoes in the pepper exothermic oil, and add the red pepper and pepper noodles for two or three minutes.

3. Pour in two spoonfuls of soy sauce, two spoonfuls of soy sauce, add leeks and one spoonful of vinegar.

4, add salt, a little chicken essence, stir fry evenly.

5, out of the pot! Delicious!