Practice: Cut several marks on the chicken wings with a knife and marinate them in red wine for half an hour.

Heat oil in a pan, add some shallots, fry them in wings until both sides are golden, pour in red wine with just added salt, add half a bowl of water, add sugar, add salt, cover the lid, cook until the soup is dry, add monosodium glutamate, and add some shallots to make it more fragrant. Just serve. If you like potatoes, you can add potatoes to stir fry when you fry them in the wings and cook them until they are crisp and rotten. It won't be too much trouble, because it tastes really good and many people praise it. You can try.

Braised mutton with red wine

Ingredients: mutton 250g, red wine 100ml Ingredients: carrot 1, onion 1, 4 ginger, 4 onion, 20 pepper, 5g salt, 5g sugar, cooking wine 15ml, 4 fragrant leaves and cinnamon/kloc-0.

Practice: 1. Cut the mutton into small pieces about 3 cm square, find a deep soup bowl, add water and pepper, then add the mutton and grab it a little and marinate it for about half an hour;

2. After the mutton is salted, pour out the blood, then rinse it twice with clear water, and wash the remaining blood and pepper granules. Add clean water to the wok, add half onion and ginger, add mutton, boil the water over medium heat, pour cooking wine after the water boils, remove the mutton to avoid floating foam, and rinse it with clean water again;

3. Add a little oil to the wok and heat it to 30% heat. Add mutton and stir-fry onion and ginger over medium heat until the water is dry. 4. Pour in red wine, add white sugar and stir-fry until fragrant, then add cinnamon and fragrant leaves, and add water to the surface of mutton;

5. Cover the lid and simmer for half an hour. You can easily pierce the mutton with chopsticks, then add carrots and onions and cook for 10 minutes until the carrots are cooked. You can dry the soup according to your preference.

Red wine soaked in Sydney

Ingredients: one Sydney, appropriate amount of red wine, appropriate amount of fragrant leaves, and a little rock sugar.

Exercise:

1. Peel the pear, put it in a casserole, add red wine and fragrant leaves, boil, add rock sugar, and simmer for half an hour to make the pear turn red.

2. Put the stewed pears in a bowl, and then pour the red wine juice around.

Red wine beef brisket

Ingredients: a piece of beef brisket, a carrot, the seasoning "stew king" bought in the supermarket, and red wine.

Exercise:

1. Cut the beef brisket into small pieces and cook it in a pot with cold water. After boiling, pour off the foam and water on it, and wash the brisket with clear water.

2. Roast the onion, ginger and red pepper in the oil pan, then add the beef, roast for a while, roast the water in the beef, and add a little cooking wine and soy sauce. I add a little soy sauce to refresh it, and then add a little soy sauce to color it.

3. Add red wine to drown the beef, and then add the material box. It's best to use dry red wine instead of whole juice wine ~ Because whole juice wine is sweeter in the end ~ You can also change it into beer, that is, beer beef ~ Add water to braised beef ~ You can put some scattered seasonings in the box you bought before ~ You can add the seasoning in "Stewed King" according to the amount of beef brisket, and you can add a little to everything if there is less meat ~

If you don't buy the "King of Stewed Meat", the seasonings you can add are: hawthorn, star anise, pepper, nutmeg, fennel, Amomum villosum, ginkgo, angelica dahurica, dried tangerine peel, cinnamon, white pepper, dried ginger and clove ~ this is the formula in the King of Stewed Meat ~ but generally, you must add star anise, nutmeg, fennel and cinnamon to the barbecue at home.

By the way, speaking of tricks ~ Listen ~ When you stew beef, you should add a pinch of tea, so that the meat is easy to rot ~ delicious ~ Then by the way, when you stew meat, you should add a little vinegar, which will make the meat rotten and delicious ~ Hee hee ~

4. Bring the carrot to a boil, then cover it and simmer it slowly ~ Be sure to simmer it slowly so that the meat will be fragrant ~ Check to see if the water is used up from time to time ~ When the juice is almost the same ~ You can add some salt appropriately ~ If you like coriander when you finally come out of the pot, you can pile up some coriander powder and sprinkle it on it ~

Pork chop with red wine and mushrooms

Ingredients: 2 pork chops, red wine 1 cup, lemon 1 2, onion 1 piece, 20g flour, sugar1teaspoon (5g),

Raw flour 1 teaspoon (5g)

Exercise:

1. Wash pork chops, add salt and mix well. Sprinkle flour on both sides of pork chops. Wash and shred onions. Wash the lemon, add a little peach, and juice the lemon meat.

2. Heat oil, fry pork chops until golden on both sides, until cooked, and pick them up.

3. Heat the oil, add shredded onion, stir-fry, add shredded lemon, lemon juice and red wine, stir-fry the pork chop evenly, and thicken it with raw flour.

Braised duck in red wine

Ingredients: duck (1000g), one or two tender ginger (it is better to soak ginger, the taste will be better), five dried peppers, six garlic sprouts, two red wines, one quarter bottle of star anise and three crystal sugar.

Steps:

1. Cut the duck into pieces, wash it, boil it in boiling water for two minutes, then take it out and drain it.

2. Cut the ginger into pieces and pat it. Don't cut garlic into peppers, cut it into half an inch.

3. Heat the pan, pour a proper amount of oil (according to personal taste) to heat it, then add ginger and garlic to saute, and add pepper to stir fry.

Stir-fry the duck for two minutes, and pour in four tablespoons of soy sauce, salt and star anise. Stir-fry until the duck color changes, then pour in red wine and a spoonful of soy sauce to color; Stir-fry well, cover the pot and stew until the soup bottom, then add two bowls of water and put down the rock sugar (if you like rotten and soft things, you can stew them in a pressure cooker for fifteen minutes)

4. When the soup bottoms out again, mix a spoonful of corn starch with a bowl of boiling water, pour it in, cook for another two minutes, and finally add garlic sprouts and stir fry.

Features: Duck meat is bright red and full of flavor, suitable for eating and brewing.