Method:

1. Take a bowl and pour light soy sauce, salt, minced ginger, black pepper, bay leaves, and cooking wine to make a marinade;

2. Cut a few small slits on the back of the chicken wings, put them in the marinade, and marinate for one hour;

3. Mince the garlic;

4. Take the oil pan and put it in Add the marinated chicken wings, add an appropriate amount of white sugar, and fry until it turns color;

5. Pour in the light soy sauce, stir-fry evenly, then add the minced garlic and stir-fry until fragrant;

6. Add appropriate amount of water and simmer. After the chicken wings are cooked, add salt to reduce the juice.

Method:

1. Soak the millet in water for three hours;

2. Soak the ribs in water for 30 minutes to remove the blood;

3. Add 3 grams of sugar, 5 grams of salt, 20 grams of light soy sauce, 10 grams of cooking wine, 10 grams of oyster sauce, and 15 grams of chili sauce;

4. Marinate for 2 hours to add flavor;

< p> 5. Add millet to the pork ribs and stir evenly.

6. Put the potato slices into the bottom of the container;

7. Pour in the millet ribs and steam them for about 40 minutes.

Method:

1. Remove the nails from the chicken feet, blanch them and fish them out;

2. Fry the chicken feet until the color of sugar turns yellow;

3. Add onion, ginger, star anise, red pepper and stir-fry until fragrant;

4. Dark soy sauce and light soy sauce 1:1, and a bowl of rice wine. Bring to a boil;

5. Add salt, thirteen incense, and bring to a boil;

6. Simmer over medium-low heat for fifteen to twenty minutes and then over high heat to reduce the juice. Add some MSG to enhance the flavor.

Method:

1. Cut the beef into thin slices, add marinade (soy sauce, ginger juice, wine, sugar, starch, peanut oil), mix well, soak until tender, remove and wait Use, beat the eggs, add salt and mix well;

2. Put the beef soaked in oil into the egg liquid;

3. Heat the wok until it is very hot. Add the oil, heat it up, add the egg liquid, stir-fry over medium heat until the eggs are solidified, add the green onions, mix well, and serve.

1. Wash the glutinous rice in advance and soak it overnight, remove and drain;

2. Add salt, light soy sauce, cooking wine, oil, starch, and quail eggs to the pork filling and stir in one direction Be energetic. Add minced onion, ginger, and lotus root and mix well;

3. Shape the meat filling into a round ball;

4. Wrap the meat ball with a layer of glutinous rice;

5. Steam the pearl yuanzi in a pot over water. After the water boils, continue to steam over high heat for about 10 minutes.

Method:

1. Clean the chicken gizzards and cut into thin slices, add minced ginger, red pepper and cooking wine and marinate for about 20 minutes;

2. Long Wash the green peppers, remove the seeds and cut them into sections, and slice the onions, ginger and garlic;

3. Heat oil in the pan. After the oil is hot, add the peppercorns, ginger, onions and garlic and stir-fry until fragrant;

4. Add the marinated chicken gizzard slices and stir-fry over high heat until the green peppers are tender;

5. Add the green pepper cubes and stir-fry, add a little dark soy sauce, stir-fry until the green peppers are tender, add a little salt, and drizzle with a little sesame oil That’s it.

Method:

1. Blanch the chicken feet in a pot for 3 minutes, drain and set aside;

2. After the oil is hot, add the chicken feet Fry the chicken feet until slightly brown, then soak them in cold water for 10 minutes;

3. Take out the chicken feet and add salt, pepper, onions, red peppers, minced garlic, tempeh, cornstarch, cooking wine, sesame oil, Mix the light soy sauce, dark soy sauce, and oyster sauce thoroughly;

4. Put the tofu in a bowl, place the chicken feet, pour the remaining sauce on the chicken feet, and steam over high heat for 25 minutes That’s it.

Method:

1. Remove the stems from the eggplant, wash it, cut it into pieces, soak it in light salt water for 10 minutes, chop the green onion and garlic, and mince the ginger;

< p> 2. After the oil is hot in the pan, add the eggplant, fry over low heat until the eggplant is soft and then remove it;

3. Pour oil into the pan, add minced garlic and ginger and saute until fragrant, add bean paste Stir-fry the red oil;

4. Add the eggplant and stir-fry evenly, add cooking wine, sugar, light soy sauce, pour in water and simmer for a while, add chili oil and Sichuan pepper oil, wait until the soup is reduced Dry and sprinkle with chopped green onion.

Method:

1. Wash the pig's trotters and slice the ginger and garlic;

2. Boil water in a pot, add the green onion and ginger slices, and pour a little Cooking wine, after the water boils, put the pig's trotters into the water, skim off the floating foam and fish out the pig's trotters;

3. Put oil in the pot, add dried chili, pepper, aniseed, ginger slices and garlic slices and stir-fry until fragrant ;

4. Add the pig's trotters and stir-fry, add dark soy sauce, mature vinegar and salt to taste, add water to cover the pig's trotters;

5. Bring to a boil over high heat and reduce to low heat until the pig's trotters are cooked. The juice can be collected when cooked.

Method:

1. Wash the chicken and cut it into small pieces of 2-75px, add cooking wine and salt, mix well, and marinate for 20 minutes;

2. Slice the ginger and garlic, and cut the dried onion and chili pepper into sections;

3. Pour 300ml of oil into the pot and heat it, add the chicken pieces and fry briefly until golden brown;

< p> 4. Heat oil over high heat, add ginger and garlic slices and sauté until fragrant, add chili pepper, add fried chicken pieces and stir-fry, sprinkle in chicken essence, white sugar and green onions and stir-fry evenly.

Method:

1. Wash the chicken, chop it into pieces, blanch it in a pot of boiling water with cooking wine, remove and drain;

2. Heat oil in a pan, add star anise, cinnamon, bay leaves, dried chili, Sichuan peppercorns, onion and ginger slices and stir until fragrant;

3. Add chicken pieces and stir-fry for 3 minutes, add light soy sauce, dark soy sauce, and sugar Fry until it turns color;

4. Add boiling water to cover the chicken pieces. After boiling, add tomato paste and lemon juice, cover and reduce heat to low for 20 minutes. Add green and red pepper, salt, and pepper, and reduce the juice over high heat.

Method:

1. Wash the leeks, cut into sections, wash the dried leeks, cut into thin strips, remove the seeds from the red pepper and cut into shreds;

2. Wok Heat oil, add shredded red peppers and dried fragrant spices, stir-fry, add a little salt and light soy sauce to taste, and add a little water;

3. Stir-fry constantly until the dried fragrant spices absorb the soup and become soft and fluffy. , add the leeks, stir well, and wait until the leeks soften before serving.

Method:

1. Wash and shred the cabbage and soak the vermicelli until soft;

2. Cut the pork belly into thin slices, slice the green onion, shred the ginger, and slice the garlic. , dice the red pepper;

3. Heat the oil in a pan, add the meat slices and fry until the oil comes out, then add the dried red pepper, onion, ginger and garlic and saute until fragrant, add dark soy sauce and cooking wine and stir-fry briefly before adding the buns

4. When the vermicelli becomes soft and water comes out, add the vermicelli and stir-fry, add salt, so that the vermicelli can fully absorb the fried water;

5. Until the vermicelli becomes soft and tender, add red beetroot. Stir-fry the peppers and serve.

Method:

1. Wash the winter melon, peel it, cut it into thin slices about 2mm thick, chop garlic and green onion separately;

2. Meat Add a little minced garlic and salt to the minced meat and marinate for 5 minutes;

3. Place the winter melon slices on a plate and spread them flat, spread the marinated minced meat on the winter melon, put it in a steamer, and use medium Steam for 8 minutes until the winter melon is cooked;

4. Remove from the pan, add a few drops of sesame oil, and sprinkle with chopped green onion.

Method:

1. Soak the glutinous rice in water for 2 hours and drain;

2. Chop the green onions and mince the ginger;

3 , add cornstarch, salt, cooking wine, chopped green onion, and minced ginger to the meat filling and mix well;

4. Grind the lotus root into puree with a utensil, add it to the prepared meat filling and mix well;

p> 5. Roll the meat filling into balls and roll a layer of rice on top of the glutinous rice;

6. Put it in a steamer and steam it over high heat for 20 minutes in boiling water;

7. Turn off the heat and sprinkle with chopped green onion.

Method:

1. Soak the vermicelli in cold water until soft and take out;

2. Chop the carrots, green peppers, and ginger and green onions;

3. Stir-fry one tablespoon of red oil bean paste over low heat, stir, and stir-fry until the oil turns red when you lift a spatula;

3 Add the minced meat and stir-fry until it is dispersed and white, add one teaspoon of sugar, and add Minced carrots, ginger and scallions;

4. Add water just to the edge of the minced meat, and add vermicelli;

5. Boil until the water is almost dry, stir with a shovel to collect the juice. Add green pepper, chicken essence, sesame oil and turn off the heat.