First, chicken wings with garlic
1, take a bowl and pour in soy sauce, salt, ginger powder, black pepper, fragrant leaves and cooking wine to make bacon;
2. Cut a few small mouths on the back of the chicken wings and marinate them in bacon for one hour;
3, minced garlic;
4. Take the oil pan, put the marinated chicken wings, pour the right amount of sugar, and fry until it is colored;
5. Pour in soy sauce, stir fry evenly, and then pour in minced garlic and stir fry;
6, add the right amount of water, stew. The chicken wings are cooked, add salt to collect the juice.
Second, steamed spareribs with millet
1, millet soaked in water for three hours;
2. Soak the ribs in water for 30 minutes to remove blood;
3. Add sugar 3g, salt 5g, soy sauce 20g, cooking wine10g, oyster sauce10g and Chili sauce15g;
4. Marinate for 2 hours to taste;
5. Add millet to ribs and mix well.
6, potato slices into the bottom of the container;
7. Pour in the millet ribs and steam for about 40 minutes.
Third, braised chicken feet
1, nail chicken feet, blanch them and take them out;
2, stir-fry the sugar color, stir-fry until the chicken feet are slightly yellow;
3. Add onion, ginger and star anise red pepper and stir-fry until fragrant;
4. Soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, boil;
6. Cook on medium and small fire 15 to 20 minutes, and collect the juice. Put some monosodium glutamate in the pan to taste.
Fourth, scrambled beef with slippery eggs.
1. Slice beef, add marinade (soy sauce, ginger juice, wine, sugar, starch, peanut oil) and mix well. After soaking, pick it up for use. After breaking the eggs, add salt and mix well.
2. Put the beef soaked in oil into the egg liquid;
3. Heat the wok to a very hot temperature, add the oil, heat it, add the egg liquid, stir fry over medium heat until the egg is solidified, sprinkle with onion and mix well. Serve.
Verb (short for verb) Pearl Zi Yuan
1. Wash and soak glutinous rice in advance for one night, then take it out and drain it;
2. Add salt to pork stuffing, soy sauce, cooking wine, oil, starch and quail eggs, and stir in one direction. Add onion ginger powder and lotus root starch and mix well;
3, the meat stuffing is smashed into a ball;
4, the meat ball is wrapped in a layer of glutinous rice;
5. Put the pearl Zi Yuan into the pot and steam it in water. After the water is boiled, continue to steam on high fire for about 10 minute.
6. Chop Chili and stir-fry chicken gizzards
1, wash the chicken gizzards, slice them, add Jiang Mo and red chopped pepper, and marinate them with cooking wine for about 20 minutes;
2. Wash the long green pepper, remove the seeds, and slice the onion, ginger and garlic;
3. Put the oil in the hot pot. After the oil is hot, add pepper, ginger, onion and garlic in turn and stir-fry until fragrant;
4. Add the marinated chicken gizzards and stir-fry until they are broken;
5, add green pepper pieces and stir fry, add a little soy sauce, stir fry until the green pepper is broken, put a little salt and pour a little sesame oil.
Seven, steamed chicken feet with soy sauce
1, chicken feet into the pot, blanched for 3 minutes, drained for use;
2. Heat the oil, add chicken feet, fry until slightly yellow, and then soak in cold water for 10 minute;
3. Take out chicken feet, add salt, pepper, onion, red pepper, minced garlic, lobster sauce, cornmeal, cooking wine, sesame oil, soy sauce, soy sauce and oyster sauce, and fully grasp them;
4. Put the tofu in the bowl, put the chicken feet, pour the remaining juice on the chicken feet, and steam in the pot for 25 minutes.
Eight, Mapo eggplant
1. Wash eggplant, cut into pieces, soak in light salt water 10 minute, chop onion and garlic, and mince ginger;
2. After the oil in the hot pot is hot, add the eggplant and slowly fry until the eggplant is Microsoft.
3. Pour oil into the pot, add minced garlic and Jiang Mo until fragrant, and stir fry with red oil and bean paste;
4. Stir-fry eggplant, add cooking wine, sugar and soy sauce, pour water and stew for a while, add Chili oil and pepper oil, and sprinkle chopped green onion when the soup is dry.
Nine, spicy trotters
1. Wash trotters and slice ginger and garlic;
2. Boil the water in the pot, add the onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, skim off the floating foam and take out the trotters;
3. Put oil in the pot, add dried Chili, pepper, aniseed, ginger slices and garlic slices and stir fry;
4. Add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5. Turn the fire to a small fire until the trotters are cooked.