Second, crispy fried legs. Practice: 1. Prepare boiling water, add sticks and legs, blanch for about 5 minutes, and pick up. 2. Put the stick leg in cold water. 3. Pour the egg liquid into the low-gluten flour and stir well. 4. Make the small stick legs evenly stained. 5. Fry in the oil pan for about 1 min. 6. Pick up a stick and add seasoning and mix well.
Third, roast prawns with gold. Practice: 1. Take out the salted egg yolk and cut it into powder for use. 2. Cut off the sideburns of the big grass shrimp and cut it from the middle to the front and back. 3. Get some white powder. 4. Fry it in a hot pot and pick it up for later use. 5. Add salad oil, cream, salted egg yolk and chicken powder to the hot pot, stir-fry over low heat until bubbling. 6. Turn off the fire and add the grass shrimp and mix well.
Fourth, braised lion's head. Practice: 1. Chop the onion and ginger, break the eggs and add them to the minced meat. 2. Add cooking wine to minced meat, and vigorously stir the salt in the same direction until it becomes thick. 3. Peel and chop the horseshoe, chop the whole wheat toast, and put it into the minced meat and mix well. 4. Scoop a spoonful of stuffing with your palm, knead it into a ball, and then pat it back and forth between your palms to exhaust the internal air, so that the lion's head will be stronger. 5. After the wok is heated, add oil to heat it, fry the meatballs on medium heat until the surface is golden yellow, and filter off the excess oil. 6. Add soy sauce, sugar and appropriate amount of water, cook on low heat until it tastes good, collect the juice, and sprinkle with sesame oil. 7. Wash the vegetable core, take another pot of boiling water or broth, add oil and salt after the water is boiled, and put it in the vegetable core and wrap it on the lion's head after cooking.
5. Fried shredded pork with dried bean and onion. Practice: 1. Pork belly, dried bean curd, shredded carrot, sliced onion and minced garlic. 2. Use a spoonful of hot oil pan to saute minced garlic and stir-fry shredded pork. 3. Then add carrots and shallots and stir fry in the pan. 4. Put the dried bean curd into the pot and stir well. 5. Season before cooking, add soy sauce, oyster sauce, sugar and pepper and stir well.
Six, braised chicken legs. Practice: 1. Prepare all the materials. 2. Wash the chicken legs, drain the water and put them in a frying pan. 3. Fry on low heat until the skin is slightly yellow. 4. Take another pot, inject a small amount of oil, add octagonal cinnamon leaves and stir-fry until fragrant. 5. Add onion and ginger and continue to stir fry. 6. Add braised soy sauce and rock sugar. 7. Pour in boiling water. 8. Boil and add fried chicken legs. Don't pass the water over the chicken legs. When the fire boils, turn to medium heat and simmer for 30 minutes. 9. Add salt, turn the fire and drain the soup.