1, Coke chicken wings: Wash the chicken wings and cut one knife on each side, which is convenient for boiling bleeding water and eating. Boil the water in the pot, add chicken wings, add ginger slices, cooking wine, blanch, take out, wash, and control the water to dry for later use. Heat oil in another pot, add chicken wings and fry until golden on both sides, add a spoonful of salt, soy sauce and oyster sauce, pour a bottle of cola, cover the pot and stew for 20 minutes, and drain the soup. Sprinkle sesame seeds and chopped green onion on the pot and serve.
2, braised hairtail: fresh hairtail scales and internal organs, washed and dried, cut into small pieces, add pepper, a spoonful of cooking wine and mix well, marinate for 20 minutes, put oil, fry hairtail, and fry until both sides are golden. Prepare ingredients, dried peppers, garlic slices, onion slices, ginger slices, and a spoonful of Pixian bean paste. Add a spoonful of sauce, cooking wine, fresh soy sauce, oyster sauce, sugar and vinegar, and stir well.
Heat the oil in the pan, fry the pepper, garlic, onion and ginger, stir-fry Pixian bean paste to get red oil, add the fried hairtail, pour the prepared juice, pour a bowl of clear water and stew until the juice is collected. It's delicious.
3. Steak pot: Chop the fresh beef ribs into small pieces, wash them, put them in the pot and cook them, then remove them and control the moisture for later use. Heat oil in a pot, stir-fry with rock sugar, add sugar to bone, add carrot, potato, corn, salt, chicken essence, soy sauce, oyster sauce, monosodium glutamate, northeast miso sauce and thirteen spices, and add purified water to stew for 50 minutes.
4, pot meat: a piece of pork tenderloin cut into thin slices, beat with the back of a knife, taste better, put the cut and beaten meat slices into a bowl, add salt, cook a spoonful of wine, and catch well. Prepare another bowl, add two spoonfuls of potato starch, add water and stir well, and let it stand for 20 minutes to precipitate. After 20 minutes, the water in the upper layer was poured out, leaving dry starch lumps. Prepare the ingredients, shredded ginger, shredded carrot and shredded onion, and mix them into juice. Put sugar and white vinegar in a bowl according to the ratio of 1: 1, add a spoonful of fresh soy sauce, and stir well for later use.
Put the marinated meat into the precipitated starch block, grab and mix well, add a spoonful of oil and mix well to prevent splashing when frying. Burn more oil in the pot, fry the meat in the pot to 60% heat, fry it for the first time until it is solidified, fry it for the second time, fry it thoroughly, and take out the oil. Leave the bottom oil in the pan, add onion, ginger and shredded carrot, stir-fry the sauce until it is thick, add the fried meat, stir-fry evenly, let each piece of meat be covered with juice, and sprinkle some coriander out of the pan.
5, beef ball radish soup: put fresh beef stuffing into a bowl, add salt, thirteen spices, a spoonful of fresh soy sauce, oyster sauce, pepper, starch, chopped green onion and an egg, stir well for later use. Wash radish, peel it and cut it into filaments. Boil the water in the pot, pound it into small meatballs with a small spoon, cook it in the pot, skim off the floating foam on the surface, and add shredded radish. Add a spoonful of salt and pepper, cover the pot and stew 15 minutes, pour a circle of sesame oil out of the pot and sprinkle some coriander.
6. Roast mutton: chop fresh mutton into stuffing, add chopped green onion, add Jiang Mo, chopped green onion, salt, one spoonful of fresh soy sauce, oyster sauce, white sugar, pepper, thirteen spices and pepper, add three spoonfuls of chopped green onion and Jiang Shui, and stir well for later use. You can use ready-made wrapped lotus leaf skins to wrap the prepared fillings one by one, put them all in a steamer, spray a little water on the surface, boil the water and steam for about 10 minute. Steamed and taken out, served with garlic vinegar.
7. Tin-coated bass: Prepare a fresh bass, remove scales and viscera, clean it, and evenly apply a spoonful of salt and a spoonful of cooking wine inside and outside the fish for later use. Heat oil in a pan, add perch and fry until golden brown on both sides. Put a layer of tin foil on the baking tray, two spoonfuls on the bottom, a layer of shredded onion, and put the bass in the tin foil.
Add a spoonful of soy sauce, oyster sauce, cooking wine and water starch to the hot oil in another pot and cook until it becomes thick. Pour the juice on the fish, wrap it in tin foil, bake it in a big oven at 200℃ for 18 minutes, then tear off the tin foil, pour a little steamed fish soy sauce on it, and sprinkle with some coriander sesame seeds.
8, sauce big bone: fresh big bone stick, boil water in the pot, add big bone stick, add onion and ginger cooking wine, remove, wash, control water for later use. Heat oil in another pot, stir-fry a few crystal sugar, stir-fry a big bone stick until brown, add dried Chili, fragrant leaves, cinnamon, fennel, onion, pepper, soy sauce, salt, soy sauce, oyster sauce and thirteen spices, add purified water and stew for 40 minutes until the soup is dry.
9. Iron pot goose: Wash a fresh goose and cut it into small pieces, and prepare ingredients, such as pepper, cinnamon, dried pepper, fragrant leaves, star anise, ginger slices and tsaoko. Heat the oil in the pan, stir-fry the goose to dry, stir-fry the fat, pour out the fried oil, leave a little base oil in the pan, and add all the seasonings to stir-fry in the pan.
Stir-fry the goose, add half a bowl of white wine to remove fishy smell, add a spoonful of milk, seafood sauce, soy sauce, thirteen spices, soy sauce, salt and white sugar, stir fry evenly, add a can of beer, one third of boiled water, cover the pot with tortillas and stew for half an hour. You can add side dishes, dried tofu, wide noodles, potatoes, northeast sauerkraut and so on. Sprinkle some chopped green onion and minced garlic.
10. Dry fried meatballs: put the pork stuffing into a bowl, add a spoonful of salt, chicken essence, pepper, cooking wine, soy sauce, oyster sauce and starch, and stir an egg evenly. Add onion and Jiang Shui in three times, and stir well to form a thick paste. Heat the oil in the pot, pound it into small balls with a small spoon, fry them one by one in the pot until the balls float, and remove the oil.