Ingredients: 500g hairtail, 4 peppers, 4 garlic, 3 ginger, 2 coriander, 2 onion, 3 tablespoons of salt 1 spoon, 3 tablespoons of soy sauce, a little chicken essence, cooking wine 1 spoon, half a spoon of pepper and half a bowl of flour.
Production method: 1. Rinse hairtail after cleaning and dry the surface. 2. Cut the hairtail into small pieces, then cut a few knives on both sides of each hairtail and evenly cover it with flour. 3. Heat the hot oil in a hot pot to 60% heat, and fry the hairtail until golden on both sides. 4, add soy sauce, pepper, ginger, garlic, cooking wine, salt, chicken essence, simmer for half a minute. 5, pour a bowl of water and simmer for 3 minutes, simmer until the soup is thick, sprinkle with chopped green onion and coriander.
Ingredients: 350g pork belly, 400g wax gourd, a handful of vermicelli, 3 grains of star anise, 3 tablespoons of soy sauce, 3 slices of ginger, 3 grains of garlic, 2 tablespoons of salt, chicken essence 1 tablespoon, sugar 1 tablespoon, and onion 1 root.
Practice: 1, pork belly and wax gourd are cut into large pieces, and the wide flour is softened with water in advance. 2. Pork belly is poured into soy sauce and marinated with starch for 10 minutes. 3. Heat oil in a hot pot, pour pork belly and stir-fry for 3 minutes, then add 2 bowls of hot water, star anise, ginger slices and garlic slices and stew for 3 minutes. 4. Pour in the wax gourd, salt and chicken essence, turn to medium heat and stew until the entrance of wax gourd melts, and pour in the wide powder when it is half stewed. 5. Sprinkle chopped green onion for decoration when cooking.
Ingredients: several prawns, vermicelli 1 root, 4 garlic, 2 peppers, soy sauce 1 spoon, a little chicken essence, salt 1 spoon, and onion 1 root.
Practice: 1, prawns open their backs after removing the shrimp line, soften the vermicelli with water in advance, and chop the garlic into garlic paste. 2. Put the vermicelli on the big plate, and then put the prawns neatly on the vermicelli. 3. Put garlic in each shrimp. 4. Pour soy sauce, chicken essence and salt into a bowl and mix well, then pour into a plate and sprinkle pepper on the center. 5. Steam in a steamer for 4 minutes, turn off the heat and sprinkle with chopped green onion.
Ingredients: pig's ear 1, star anise 3, rock sugar 1, soy sauce 1, onion 3, ginger slice 4, fennel 1, balsamic oil 1, salt 1, and a little chicken essence.
Practice: 1. Scrape the pig's ears, rinse them, and put them into an electric pressure cooker. 2. Add ginger slices, star anise, soy sauce, rock sugar, fennel, salt, chicken essence and onion, and press the stew button. 3. After pickling, take it out and let it cool. 4. Crush garlic, add balsamic vinegar, sesame oil, coriander and red oil, and mix well. 5. Slice the pig's ears, put them neatly on the plate, and pour the seasoning juice to eat.
Ingredients: 500g of Monopterus albus, 5 grains of garlic, 40g of celery, half a root of onion, 4 peppers, 3g of shredded ginger, 2 tablespoons of soy sauce, half a spoonful of white wine, a little pepper and 0/root of onion.
Practice: 1, Monopterus albus cut into sections, then onion cut into sections, celery cut into small pieces. 2, hot pot hot oil, pour ginger, garlic, pepper and stir fry. 3. Add eel, white wine and soy sauce and stir fry for 3 minutes. 4. Pour celery and onion, cover the pot and simmer for 2 minutes. 5. Add chopped green onion and pepper to turn off the heat.
Ingredients: chicken feet 500g, star anise 3, fragrant leaves 3, nutmeg 2, tsaoko 2, fennel 1 teaspoon, ginger 3, onion 2, salt 1 tablespoon, soy sauce 1 tablespoon, crystal sugar 6, and chicken essence half a tablespoon.
Practice: 1, wash chicken feet and cut into small pieces. 2. Wrap all star anise in gauze and tie it tightly. 3. Put the chicken feet into the rice cooker, add soy sauce, salt, chicken essence, crystal sugar and aniseed, and press the soup button. 4. After cooking, take it out to cool.