How to make Royal Concubine Chicken Wings with a detailed introduction to the cuisine and functions: Sichuan cuisine recipes for replenishing Qi, recipes for constipation, recipes for stomach recuperation, recipes for strengthening waist and kidneys, recipes for strokes

Taste: sweetness, craftsmanship: Braised Royal Concubine Chicken Ingredients for making wings: Ingredients: 1000g chicken wings

Accessories: 100g bamboo shoots, 25g mushrooms (fresh)

Seasoning: 25g rock sugar, 50g soy sauce, 50g red wine Grams, 20 grams of starch (corn), 50 grams of cooking wine, 15 grams of green onions, 15 grams of ginger. Features of Royal Chicken Wings: Bright red color, with a strong wine aroma. Teach you how to make imperial concubine chicken wings, how to make imperial concubine chicken wings delicious 1. Rinse the chicken wings in boiling water to remove the fishy smell;

2. Wash the bamboo shoots and shiitake mushrooms and slice them separately;< /p>

3. Add lard and rock sugar to the pan and stir-fry until golden brown;

4. Add chicken wings, stir-fry for a while, then add cooking wine, soy sauce, ginger and green onions. And serve the soup;

5. Simmer over low heat until crispy (young chickens are simmered for 15 minutes, old chickens are simmered longer);

6. Then take out the onions and ginger and put them in the wine Bake the bamboo shoots, mushroom strips and mushroom slices together, then add water starch to make it thin and greasy. Tips for making Royal Concubine Chicken Wings: This product requires about 1,000 ml of soup. The recipe of potato-braised pork ribs introduces the cuisine and functions in detail: Sichuan cuisine

Materials for potato-braised pork ribs: Ingredients: spareribs, potatoes, carrots, Pixian bean paste, dried chilies, Sichuan peppercorns, aniseed, salt, Rock sugar, soy sauce, and vinegar teach you how to make potato-roasted pork ribs. How to make potato-roasted pork ribs so delicious 1. Pour the pork ribs into boiling water, then remove and filter the water. 2. Put oil in the wok, not too little, it doesn’t matter if it’s more. After it’s hot, add Pixian bean paste, cut dried chilies, an appropriate amount of Sichuan peppercorns, one or two aniseed, an appropriate amount of rock sugar, an appropriate amount of soy sauce and vinegar and stir. Fry, lower the heat, don't burn it.

3. After the seasonings are stir-fried, turn up the heat and add the pork ribs and stir-fry thoroughly until the oil in the pork ribs is forced out.

4. Pour water to cover the ribs, cover the pot and stew.

5. Simmer until there is not much soup left.

6. Pour some sesame oil in, then add carrots and potatoes and stir-fry thoroughly.

7. Add water again to cover the ingredients, cover the pot and simmer.

8. If you put too much bean paste, it is recommended not to add salt. If it is heavy, you can use your own discretion. If you like it spicy, add more dried chili peppers, because the bean paste is not very spicy. If you like spicy food, add more Sichuan peppercorns. Anyway, feel free to season it to your liking!

Detailed introduction to the recipe of boiled cabbage. Cuisine and functions: Sichuan cuisine

Ingredients for making boiled cabbage: Ingredients: 500 grams of yellow cabbage heart. 1000 grams of clear soup, 3 grams of refined salt, 2 grams of pepper, 1 gram of MSG, and 10 grams of cooking wine. Teach you how to make boiled cabbage and how to make boiled cabbage delicious. 1. Select the cabbage heart from Huangyangbai, remove the tendons, and wash. Blanch them in a pot of boiling water until they are just raw, take them out and immediately rinse them in cold boiling water. 2. Then take it out and trim it neatly, put it into a soup bowl, add cooking wine, monosodium glutamate, Sichuan salt, pepper and clear soup, put it in a basket and steam it over high heat for about 2 minutes, take it out, decant the soup, and then add it to the boiling clear soup. Once, finally boil the special clear soup, skim off the foam, and pour it into the soup bowl. The recipe of Sichuan-style glutinous rice introduces the cuisine and functions in detail: Sichuan cuisine

Ingredients for making Sichuan-style glutinous rice: Main ingredients: glutinous rice, bacon, peas, potatoes, green and red bell peppers

Seasoning : Salt, chicken essence, pepper, Sichuan peppercorns, and ginger. Features of Sichuan-style glutinous rice: Soft, glutinous, salty, and rich in cured flavor. Teach you how to make Sichuan-style glutinous rice, how to make Sichuan-style glutinous rice delicious 1. Wash the glutinous rice and soak it in water for two hours. Cut the bacon into cubes, and cut the potatoes and green and red bell peppers into shreds; 2 , put the pot on the fire and pour in the oil. When the oil is hot, first add the bacon and stir-fry, then add the peas, glutinous rice, pepper and salt and stir-fry repeatedly. After 5 minutes, pour it into the rice cooker, add an appropriate amount of hot water and steam until cooked. Yes; 3. Set the pot on fire and pour in a little oil. When the oil is hot, add shredded ginger to the pot, then add green and red bell peppers and shredded potatoes and stir-fry. Add salt, chicken essence and pepper to taste and stir-fry until cooked. Remove from the pot. The two can be eaten together.