Cantonese cuisine, referred to as Cantonese cuisine for short, is one of the eight major cuisines in China and has the reputation of "eating in Guangzhou". Guangdong is located in the subtropical zone, bordering on the South China Sea, with evergreen seasons, rich products and rich delicacies. Here are some methods I have compiled, hoping to help everyone!

Details are as follows:

Steamed ribs with black beans and peppers;

Ingredients: ribs, a little lobster sauce, ginger, dried red pepper, onion, soy sauce, cooking wine, sugar and starch.

working methods

1. Wash the surface salt of douchi with clear water and chop it with a knife. Ginger is cut into powder, dried pepper is cut into small pieces, and onion is cut into chopped green onion.

2. After the ribs are washed and drained, add a proper amount of lobster sauce/Jiang Mo/soy sauce/sugar/cooking wine/starch and mix well. Let it stand and marinate for at least two hours * * * I sometimes marinate it the next night and put it in the refrigerator.

3. After the water in the steamer is boiled, put the ribs in the drawer together with the container. Steam on high fire for 20 minutes, sprinkle with dried red pepper and continue steaming for 10 minute. Turn off the heating. * * * If it is spicy, mix the pepper in the marinade.

4. Sprinkle chopped green onion on the pot. The meat is tender and the soy sauce is attractive. Tip: This dish will be more delicious if it is a little sweeter.

The practice of Guangdong oil chicken:

Ingredients: 2 chicken legs, 2 cups of water 1/2 cups, and 3 cups of Guangdong fried chicken juice1.

working methods

* * *1* * Blanch the chicken legs in boiling water, remove the blood, and then drain them for later use.

***2*** Boil Guangdong fried chicken juice in a pot, then add chicken legs, add 1/2 cups of water, cover the pot and cook for 3 minutes, then turn off the heat. Let the chicken legs soak for another 25 minutes, and then take them out to cool.

***3*** Cold chicken legs are coated with sesame oil, then cut into pieces and placed on a plate, and then served with a little marinade.

Steamed chicken feet with black bean sauce;

Ingredients: chicken feet 1 kg, ginger slices, pepper, onion,

Seasoning a: soaked red pepper, shredded ginger, onion and fermented soybean.

Seasoning B: 1 tablespoon bean paste, ginger and garlic paste, 1 tablespoon sesame oil, 1 tablespoon fermented grains, 4 tablespoons steamed fish soy sauce, monosodium glutamate, sugar and pepper powder.

working methods

1*** Cut off the nails of chicken feet.

2*** Wash and mix well with a little salt and 2 spoonfuls of rice wine.

3*** Put cold water in the pot, add ginger slices, pepper and onion to boil, then add chicken feet to boil, about 10 minutes, the chicken feet should be at least half cooked, otherwise it will not be easy to steam them later.

4*** Boiled chicken feet, scoop them up and dry them, and cut them in half.

5*** Put oil in the pan and fry chicken feet on medium heat until the skin becomes brittle and sticky. * * * The chicken feet should be medium-rare at this time.

6*** Stir-fry chicken feet, leave a little oil in the pot, add lobster sauce and stir-fry until fragrant, then add seasoning A and stir-fry a few times.

7*** Mix chicken feet and seasoning B, spread them in a bowl, and then sprinkle the fried seasoning A on them.

8*** Then steam in a steamer. If the front chicken feet are cooked 7 or 8 minutes, steam them for 10 minute.

If it is not cooked enough, it needs to be steamed slowly for a long time with a small fire until it is crispy.

9*** Steamed chicken feet and sprinkled with fermented bean juice and chopped green onion.