1, three cups of chicken: add water to the pot, add onion ginger and cooking wine, add chicken pieces to blanch, boil over high fire, skim the floating foam, wash and control to dry for later use, add sesame oil to the wok, then add ginger slices and garlic cloves to stir-fry until fragrant, then add onion pieces and millet pepper to stir-fry for a while, add chicken legs to stir-fry for two minutes, and add rice wine and raw rice pepper.
2. Barbecued pork: put the meat into a suitable container, pour in soy sauce, cooking wine and barbecued pork sauce, grab all the seasonings evenly, then wrap it in plastic wrap, and put it in the refrigerator for half an hour. Put the marinated meat together with the sauce in an electric rice cooker, sprinkle with broken rock sugar without water, cover the lid and press the cooking button of the usual steamed rice dry rice for 45 minutes, and then take out the pieces after cooking.
3. Oil-stuffy prawns: put a little more oil in the pot, and heat it to 80% over medium heat, then pour all the marinated prawns, fry until the prawns turn red and curly, and pour out the oil in the pot, leaving a little base oil to heat up, then put minced garlic and shredded ginger into the pot and stir fry, then add cooking wine, light soy sauce, salt and sugar in turn, and stir fry for about 10 minutes.
4. Braised pork ribs: put a proper amount of oil into the pot, heat it with low fire, gently smash the rock sugar with a shovel, and boil it to golden brown with low fire. Put the pork ribs in the oil sugar, wrap them in sugar juice, stir fry, then add spices such as shredded ginger, star anise, cinnamon and fragrant leaves, add water to the pork ribs, pour in soy sauce, soy sauce, cooking wine and balsamic vinegar, and cover the lid for five minutes after the fire, and turn it to the minimum.
5, garlic-flavored Pleurotus eryngii: cut Pleurotus eryngii into small squares or slices or strips, boil a pot of water, blanch the Pleurotus eryngii strips for about 1 minute, remove and drain. Add an appropriate amount of oil into the wok, add minced garlic to stir-fry until fragrant, then stir-fry Pleurotus eryngii until golden and slightly burnt. After the Pleurotus eryngii is parched to dryness, add 1 tablespoon oyster sauce, and season with soy sauce, soy sauce and white sugar evenly.