First, sweet and sour pork ribs:
1, ribs with onion and ginger, cooking wine and blanching.
2. Stir-fry the rock sugar to sugar, and stir-fry the ribs in color.
3. Pour in sweet and sour juice (see the copy for sweet and sour juice).
4, add onion ginger, add, water has not been boiled ribs.
5. Collect juice on high fire, then sprinkle some white sesame seeds.
6, can be loaded.
Second, fish-flavored shredded pork:
1, prepare the ingredients.
2, a spoonful of soy sauce, a spoonful of starch, half a spoonful of cooking wine, pickled pork.
3. Fish-flavored sauce: 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 2 tablespoons of sugar, 1 spoon of oyster sauce, 1 spoon of starch, 1 spoon of red bean paste, and half a bowl of water.
4. The oil-hot shredded pork is smooth and cooked, and the garlic foam is sauté ed.
5, green peppers and carrots, fungus silk fried soft.
6. Add shredded pork and pour in fish-flavored sauce.
7. Cook until the soup is thick.
Three, coke braised chicken legs:
1, fry the chicken legs, fry the chicken skin until it changes color and pour it into the rice cooker.
2. Add 3 slices of ginger, 2 grains of star anise, 300ml of music and 3 tablespoons of soy sauce.
3. 1 spoon of soy sauce 1 spoon of oyster sauce choose steaming/stewing mode, and then transfer to the wok to receive thick soup.
Fourth, stir-fry scallop meat:
1, scallop meat boiled the seasoning wine, blanched it 1 min and fished it out.
2. Stir-fry shallots, ginger, onions and dried peppers.
3. Add 1 spoon of bean paste and stir-fry red oil.
4. Pour in the green pepper and stir fry.
5. Add 2 tablespoons of soy sauce, cooking wine, a little sugar and salt into scallop meat.
6, sprinkle some pepper and stir fry, sprinkle some pepper and stir fry to taste.
Five, spicy hand-torn chicken:
1, prepare ingredients.
2. Pour olive oil into the pot and add pepper particles to heat.
3. Sprinkle with hot oil.
4, add three spoonfuls of soy sauce.
5. Add two spoonfuls of balsamic vinegar.
6. Add an oyster sauce.
7. Add appropriate amount of salt chicken essence and stir well for later use.
8, chicken legs cold water into the pot, add cooking wine onion ginger pepper cooked.
9. Take it out and put it in ice water to cool.
10, the chicken leg is torn into small pieces by hand.
1 1, add brown lemon slices of coriander.
12, pour the sauce and mix evenly.
Six, kung pao chicken:
1, prepare ingredients.
2. Stir-fry the chicken breast until it becomes discolored.
3. Saute shallots, garlic and dried peppers, add 1 spoon bean paste and stir-fry red oil.
4. Pour in carrots and stir fry.
5, pour the chicken breast and stir well, add cucumber and stir fry.
6, pour the sauce and stir fry until the soup is thick and add peanuts.
Seven, coke shrimp:
1, shell and shrimp line, 1 spoon cooking wine.
2, a little salt.
3. Add shredded ginger, grab well and marinate for 20 minutes.
4. Boil the shrimps in water, cook them and remove them.
5, pour in the sauce, (step copy).
6. Cook until the soup is thick and bubbling.
7. Add the shrimps and boil.
8, stir fry evenly, and collect juice on fire.
9, you can get out of the pot.
Eight, shredded pork in Beijing sauce:
1, juice: 1 spoon of soy sauce 1 spoon of cooking wine 1 spoon of oyster sauce, 2 spoons of sugar, 1 tablespoon of sweet noodle sauce and half a bowl of water, and mix well.
2. Stir-fry the shredded pork, remove it and pour the juice into the spare pot. Stir-fry until it is thick and bubbling. Add the shredded pork and stir well.
Nine, spicy braised duck head:
1, duck head should be marinated in advance.
2. The ridge is divided into two halves.
3. Sprinkle some starch.
4. Fry until golden and dry, and remove for later use.
5. Soak the dried peppers in boiling water for 1 min, and take out the water for later use.
6. Saute ginger and garlic in wide oil, drain the pepper segments and stir fry.
7. Pour the duck head, add a spoonful of soy sauce and stir fry.
8, the next pepper noodles.
9, half a spoonful of thirteen incense, half a spoonful of sugar, stir well, complete!