2. Add water to the hot pot again, then add appropriate amount of green onions, appropriate amount of ginger slices, appropriate amount of rice wine and appropriate amount of salt, and bring to a boil. Then add the chicken and bring to a boil, and simmer for 30 minutes. In the case of slow cooking, water can be boiled.
Chicken breast can't be cooked with hot sauce to avoid overcooking. After 30 minutes, insert the chicken wings with chopsticks and discharge them without blood. 3. Prepare a small plate, pour in soy sauce, then add garlic seeds, add appropriate amount of rice vinegar and appropriate amount of sugar.
Cantonese food ingredients: fresh cabbage 400g, garlic 3 cloves, ginger 1 piece, 1-3 fresh rice peppers, salt, fresh June 3 tablespoons, monosodium glutamate and starch. Practice: 1. Wash the green vegetables for later use, chop garlic, chop ginger and cut rice pepper in half.
2. Boil the wok with clear water, which needs more water. After boiling, add small vegetables, add a little salt and drop a little vegetable oil. Remove the small vegetables from the water and put them aside.
3. Boil a wok and add a proper amount of vegetable oil, then add garlic, ginger and rice pepper to stir-fry until fragrant, then add fresh June, boil with a little water, add monosodium glutamate to taste, thicken with water starch until thick, and pour into Chinese cabbage.
Sauté ed sausage with peas: 200g peas, 2 sausages, monosodium glutamate, salt and soybean oil. Practice: 1. First, remove the silk from both sides of the pea and slice the sausage for later use. 2. Add water to the wok, add appropriate amount of salt and drop a little oil. After the water is boiled, add peas and soak them in the water until they completely fade, and then take them out for later use. 3. Put a small amount of oil in the wok, stir-fry the sausage until it is translucent, then pour in the peas, add a proper amount of salt, and stir-fry the monosodium glutamate evenly.