Raw Materials: 10 chicken wings 1 green onion 1 ginger 1 beer 1 listen 3 dried chili peppers 3 anise 3 peppercorns 20 peppercorns 3 slices of coriander 3 tablespoons of soy sauce (45 ml) 1 tablespoon of dark soy sauce (15 ml) 1 teaspoon of sugar (5 grams) sesame seeds

Methods:

1) Boil water in a pot and put in the cleaned wings, and then wait for the water to come to a boil again, skim off the foam with a spoon and continue to cook for 2 minutes, then drain;

1) Boil the water and add cleaned wings. After the water boils again, use a spoon to skim off the floating foam, continue to cook for 2 minutes and then fish out and drain; 2) Cut the green onion into 5 cm long sections. Peel and cut the ginger into large pieces. Place star anise, peppercorns and allspice in a seasoning packet or seasoning box (if not, you can also put it directly into the pot in step 3); 3) Pour oil into a pot and when the oil is 70% hot and starts to smoke a little, add the chicken wings, keep the heat on medium to brown on both sides and then pour in the beer, scallion segments, ginger slices and the seasoning packet. Season with soy sauce and old soy sauce, cover and cook for 10 minutes; 4) open the lid and add sugar, change to high heat, the soup can be dried. Dispense and sprinkle with a few white sesame seeds.

Lotus root soup (three ingredients, a pot of soup)

Raw materials: lotus root 2 (about 500 grams) cavity bone 500 grams of ginger 6 slices of water 2000 ml

Seasoning: 2 teaspoons of salt (10 grams)

Practice:

1) will be the cavity bone chopped into chunks to wash. Peel and cut lotus root into pieces. Wash and slice ginger. 2) Pour water into a pot and heat it to boiling over high heat, then blanch the cavity bone for 3 minutes, fish out and rinse off the floating foam on the surface with water. 3) Put the bones into the soup pot, add enough water at once, cover and heat until boiling, then open the lid and skim off the foam with a spoon. Add ginger, cover and cook over medium-low heat for 30 minutes. 4) Add lotus root pieces, cover and continue to cook over medium-low heat for 1 1/2 hours. Season with salt before serving.

Shredded pork with fish

Raw materials: pork tenderloin 300 grams black fungus 10 bamboo shoots 200 grams minced scallions 1 tablespoon (15 grams) minced ginger 1 tablespoon (15 grams) minced garlic 1 tablespoon (15 grams) chopped peppercorns 4 tablespoons (60 grams)

Seasoning: soy sauce 1 tablespoon (15 ml) vinegar 2 tablespoons (30 ml) cooking wine 1 teaspoon (5 ml) sugar 1 tablespoon (15 ml) Salt 1/2 teaspoon (3g) sesame oil 1/2 teaspoon (3ml) fresh water 3 tablespoons (45ml) water starch 4 tablespoons (60ml, divided into 2 times)

How to make it:

1) Shred the pork loin. Soak black fungus in 40 degree warm water and then wash and shred. Shred bamboo shoots. Finely chopped green onion, ginger and garlic. 2) Put the shredded pork into a bowl, mix with water starch and marinate for 5 minutes. Put the chopped green onion into a bowl, mix with soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and set aside. 3) Heat the pan and pour in the oil, when the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is browned and fall off the bone, then use a spatula to the side of the pan, pour in the minced garlic and ginger and chopped peppers, stir-fry to release the aroma and mix with the shredded pork. 4) Pour in the shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, pour in the sauce, stir-fry from the bottom up for 20 seconds, until the soup is slightly sticky can be removed from the pot.

Fish Scent Eggplant Casserole

Raw materials:

Eggplant two 200g meat stuffing 1 teaspoon (5ml)

Scallion and ginger, chili sauce, chopped peppers, sweet noodle sauce, vinegar, white granulated sugar, salt, chicken broth (a little each)

How to do it:

1) Eggplant washed clean and cut into strips, put into the salted water soaked, and then dry water control. Stir the meat mixture with cooking wine and set aside. 2) Pour oil into the pot, and when it is 60% hot, put in the eggplant strips, and fry for a minute, then pull out to control the oil and set aside. 3) Heat a little oil in a wok and stir-fry the meat mixture until it comes out of the pan, then remove with a spatula. Pour in the chopped green onion and ginger, stir-fry until fragrant, then add the hot sauce. 4) Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken broth, cover and simmer for 2 minutes, adjust a little chicken essence can be.

Fish head and tofu soup

Raw materials: 1 fish head (about 500g) 1 box of tender tofu 8 mushrooms 3 green onions 3 slices of ginger 3 slices of salt 1 teaspoon (5g)

Methods:

1) Wash the fish head, split it in the middle, and dry the surface of the fish head with a paper towel. Cut the tender tofu into 1cm-thick chunks. Soak shiitake mushrooms in warm water for 5 minutes, then remove the stems and rinse. 2) Pour oil into a skillet and when it is 70% hot, add fish head and brown on both sides over medium heat (about 3 minutes per side). Arrange the fish head on one side of the pan, use the oil in the pan to sauté the sliced green onion and ginger, then pour in enough boiling water to cover the fish head. 3)Add the mushrooms, cover and simmer over high heat for 50 minutes. 4)Season with salt and add tofu and continue cooking for 3 minutes.

Shrimp in oil

Ingredients:

Shrimp 500 grams green onions 2 ginger 1 small garlic 3 cloves red pepper 1

1 tablespoon of cooking wine (15ml) 2 tablespoons of soy sauce (30ml) 1 tablespoon of sugar (15g) 2 tablespoons of vinegar (30ml)

Methods:

1) cut off the whiskers of the shrimp and rinse, drain water. Spare. Wash and cut green onion into 3cm long pieces. Peel and rinse the garlic, then mince. Ginger washed and cut into julienne strips. Peel and clean the red pepper and cut into small slices. (2) pour oil into the pot, heating to 70% heat, put the green onion, garlic, ginger and red chili pepper slices burst incense. Then put the shrimp stir fry two times, add cooking wine, soy sauce, vinegar and sugar, stir fry until the shrimp body turns red, continue to stir fry for another half a minute can be.

Pesto carrots - a Sichuan dish that costs $2

Ingredients: 2 carrots, 4 green garlic cloves, 10 cloves of garlic

Seasonings: 1/2 teaspoon salt (3 grams), 1/4 teaspoon pepper (1 gram), 1/2 teaspoon pepper (1 gram), soy sauce (2 grams), salt (3 grams), pepper (2 teaspoons), soy sauce (2 grams), soy sauce (2 teaspoons), soy sauce (3 grams), soy sauce (3 grams). 2 teaspoons (1 gram) soy sauce 1/2 teaspoon (3 ml) 1/4 teaspoon (1 gram)

Methods:

1) peel the carrots and cut them into diamond-shaped slices, wash the green garlic and slice it diagonally into small segments, peel the garlic and cut it into pieces with a knife, don't use a garlic press or you will easily get a paste in the pan when you fry it, and the flavor is not as good as if you use minced garlic. (2) pot hot pour oil, when the oil is 5 into the heat, put the garlic crushed fried flavor, see garlic crushed into a golden brown, put the carrot slice, stir-fry until the carrot slice soft, seasoned with salt, pepper, pepper, soy sauce and monosodium glutamate, stir-fry evenly. 3) Pour in the green garlic segments and stir-fry for about 15 seconds.

Spicy and soft braised pork - a new way to make braised pork

Raw materials: 500g pork, cinnamon, anise, star anise, 3 ginger, 5 jujubes, 6 jujubes (can be left out)

Seasoning: soy sauce, 2 tablespoons (30ml), salt, 1 teaspoon (5g), sugar, 3 teaspoons (15g)

Seasoning: soy sauce, 1 teaspoon (5g), sugar, 3 teaspoons (15g). Sugar 3 teaspoons (15 grams)

Practice:

1) Cut the pork into 2-centimeter pieces, peel and slice the ginger. Add cinnamon and star anise while the oil is still cold and stir-fry over low heat to release the aroma, then change the heat to high and pour in the pork and stir-fry to change the color, then continue to stir-fry for 2 minutes until the oil comes out. 2) Pour in dark soy sauce, sugar and salt, stir fry all the seasonings well and continue to stir fry for 5 minutes for color and flavor. Pour in the boiling water (must be boiling water), the amount of water should be no more than the surface of the meat, boil and skim off the foam. 3) Put in the red dates and ginger, cover the lid, turn on low heat and simmer for 40 minutes, during which time you have to keep an eye on the amount of water in the pot and add a little boiling water when it's not enough. 40 minutes later, open the lid and turn up the heat to collect the soup, so that there will be a layer of viscous and rich soup wrapped around each piece of braised pork on the ha

Pan-fried scallop

Raw materials: scallop (300g), 2 tablespoons of high white wine (30ml), Pepper 10, salt 2 spoons (6g); practice:

1. knife slightly tilted, scrape the fish scales, and rinse well; 2. fish body slightly tilted and cut into diamond-shaped section, add salt, pepper, white wine, mix well; 3. cover with plastic wrap, marinate in the refrigerator for 1 hour, halfway through the turn 2 times; 4. pan with a little oil, sizzling hot to 5 into the heat, dry scallop with a kitchen paper towel body Wipe the scallops dry with kitchen paper towels, coat with a layer of dry starch, then shake off the excess starch and place in a frying pan; 5. Fry the scallops to bring out the flavor, and when the bottom is browned, gently flip them over and fry the other side; 6. Fry them until they are browned on both sides.

Wuhan Patty Fish

Marinated ingredients: 1 grass carp (about 2 pounds) 2 tablespoons (30 grams) of peppercorns 1 teaspoon (5 grams) of salt 10 dried red chili peppers 2 tablespoons (30 grams) of minced ginger 2 tablespoons (30 grams) of minced garlic 2 tablespoons (30 grams) of shredded scallions 1 tablespoon (15 ml) of cooking wine

Sautéed ingredients: 1 tablespoon (15 ml) of soy sauce 1 tablespoon (15 ml) of vinegar 1 tablespoon (15 ml) of white sugar 1 teaspoon (5g)

How to make: 1) Scale and gut the grass carp and clean it. Cut off the head, then cut the fish body into even pieces of about 6 cm and put into a large bowl. 2) Add shredded green onion, minced ginger and garlic. Cut the dried chili pepper into pieces with scissors and pour it in, then pour in the peppercorns, cooking wine and salt, and mix gently with your hands (be careful not to let the fish bones pierce your hands). 3) Put the fish along with the seasonings into a ziplock bag, seal the mouth and marinate in the refrigerator freezer for 7 days. After 7 days ~~~~~~~ 4) After 7 days, take out the marinated fish pieces and thaw (thaw in the sun when the temperature is lower, thaw daily if the temperature is higher). When the fish is thawed until half dry, strip the seasoning from the fish and set aside in a small bowl. 5) Put a little oil in a wok and heat it over low heat until 70% hot, then put down the fish pieces to kang fish. (kang is a Wuhan term, but I think it's closer to "fry" in Mandarin). When the fish is golden brown on both sides, remove from the pan. 6) Pour the fish marinade into the pot, add soy sauce, sugar, and a little cool water. Cook over high heat for 20 seconds, then pour the fish back into the pot, cover and cook for 2 minutes, open the lid and reduce the sauce over high heat, and cook in a few drops of vinegar before serving to enhance the freshness of the fish pieces. Serve and sprinkle some sesame seeds.

Yellow fish in sweet and sour sauce

Ingredients: 1 yellow fish, half a carrot, 50 grams of peas, 1 scallion, 1 piece of ginger, 4 cloves of garlic, 2 tablespoons of cooking wine, 30 ml of salt, 2 teaspoons of dry cornstarch, 30 grams of dry cornstarch, 4 tablespoons of ketchup, 60 ml of clear water, 100 ml of water, 2 tablespoons of sugar, 30 ml of sugar, 2 tablespoons of watercress, 30 ml of watercress, 1 tablespoon of vinegar, 15 ml of watercress < /p>

How to make:

1) Scale the yellow croaker, remove fins and guts, wash and cut several cuts on both sides of the fish, marinate with 1 teaspoon of salt and cooking wine for 30 minutes. 2) Wash the peas, peel and dice the carrots, mince the shallots, ginger and garlic and set aside. 3) Pat the marinated fish with dry starch on both sides, pour oil into a pan, and when the oil is 80% hot, deep fry the fish until golden brown on both sides, drain the oil and place on a plate. 4）Pour a little oil into a pan, chopped green onion, ginger and garlic, pour in carrots and peas and stir fry for 2 minutes, add tomato paste, another 1 teaspoon of salt, sugar and water, drizzle white vinegar, bring to a boil and then mix in water starch to thicken. 5) Pour the stir-fried sweet and sour sauce over the fish to serve.

Sour and Spicy Potato Shreds

Ingredients: 2 potatoes 1 pointy pepper 1 peppercorns pinch of pepper 8 dried red chili peppers pinch of scallion 3 tablespoons of vinegar

1 tablespoon of soy sauce (or leave it out) 2 tablespoons of sugar 1/2 teaspoon of salt

To enhance the flavor, you can also optionally add chicken essence and a little sesame oil.

How to do it: 1) Wash the potatoes, cut a slice on the bottom first, repair it flat, lay it flat on the chopping board, cut it into slices first, then shred it. Prepare a pot of water, drop a little vinegar, put the shredded potatoes into soak for a while, then rinse with water and drain. (2) pot into the oil heating, add pepper, to smell the pepper flavor (do not fry the pepper paste), turn off the fire, pick out the pepper without. (3) open the fire again, when the oil temperature 7% hot, add dry red pepper, smell the spicy flavor into the shallot burst incense, and then pour into the shredded potatoes sautéed for 2 minutes. Then sequentially mix in vinegar, soy sauce, sugar and salt and stir-fry for 1 minute over high heat, add shredded green pepper and continue to stir-fry for about 1 minute.

Vegetarian fried mushrooms

Raw materials: 750 grams of mushrooms, 1 cucumber, 1 teaspoon each of green onion, ginger and garlic (5 grams × 3 = 15 grams) 6 dried red chili pepper Salt 1 teaspoon of 5 grams (used to soak the mushrooms) salt 1/2 teaspoon of 3 grams (used to stir-fry the vegetables) Sugar 1 teaspoon (5 grams) 1 tablespoon of soy sauce (15 ml) 1/2 teaspoon of sesame oil (3 ml)

Methods:

Practice:

1) the mushroom, the soy sauce, the soybean oil and the sugar, and then the soybean oil and the sugar.

1)Select flat mushrooms and soak them in lightly salted water for 20 minutes, then wash them piece by piece. 2)Pour water into a pot, heat it to boiling over high heat, then add the sliced flat mushrooms and cook until white ends emerge from the pot, continue to cook for 2 minutes, then fish out and rinse with cold water, drain. 3) Brush cucumber and cut into diamond-shaped slices (see picture). Using your hands, form the mushrooms into strips and slightly squeeze out the water. Mince green onion, ginger and garlic and set aside. Dry red chili peppers with paper towels to wipe clean, do not wash. 4) frying pan into the oil, high heat heating to 5 into the heat, pour onion, ginger and garlic minced and dried red chili, sautéed flavor, pour into the flat mushrooms strips stir fry for 1 minute, seasoned soy sauce, salt and sugar stir fry for 2 minutes, pour into the cucumber slices, continue to stir fry for 20 seconds can be, out of the pan before drizzled with a little sesame oil.

Private stir-fry cabbage

Ingredients: cabbage half tomato 2 dried tofu 5 slices ham 1 slices onion and ginger 1 teaspoon each (5 grams)

Seasoning: 1 tablespoon of soy sauce (15 ml) powdered five spice 1/2 teaspoon (3 grams) salt 1/2 teaspoon (3 grams) sugar 1/2 teaspoon (3 grams)

Methods:

1) will cabbage First pick it into slices, wash and drain it, and tear it into small pieces with your hands. Wash and cut tomatoes into pieces. Ham slices. Dried tofu cut into pieces. Ginger and green onion chopped. 2) Add oil to the pan, when the oil is 70% hot, add the chopped green onion and ginger, then add the dried tofu, do not use a spatula to turn. About half a minute, when you hear the sound of the dried tofu, turn it with a spatula and fry the other side in oil. This way, the dried tofu will be more flavorful and less likely to fall apart. 3) Once the tofu is puffed up, add the soy sauce and five-spice powder, then add the cabbage and stir-fry until slightly softened, then add salt and sugar. Add the tomatoes and sliced ham. Stir-fry until the tomatoes are slightly soupy, then turn off the heat. If the soup is too much, add a little water starch.

Raw fish congee

Raw materials: rice 100g fresh grass carp 100g dried mushrooms 3 celery 50g ginger 1/2 tablespoon (3g)

Salt 1 teaspoon (5g) sesame oil 1 teaspoon (5ml)

Methods:

1) soften the dried mushrooms in warm water, wash, and then remove the tips and cut into julienne strips. Remove leaves of celery, wash and chop. Grass carp meat sliced into thin slices. Ginger peeled and washed and shredded. 2) Wash the rice well. Add 1500ml of water to a pot, bring to a boil over high heat, pour in the rice, bring to a boil and simmer over low heat for 45 minutes. Reduce the heat to high, add the fish fillets, shredded mushrooms and ginger and cook for 4 minutes. 3) Add chopped celery, salt and sesame oil to taste.

Foolproof Xinjiang Handmade Rice

Ingredients: 500g lamb chops, 2 carrots, half an onion, 10 slices of hawthorn, 3 slices of ginger, 15 peppercorns, 1 bowl of rice

Seasoning: 1 teaspoon cumin, 5g salt, 1 teaspoon soy sauce, 1 tablespoon soy sauce, 15ml

How to make it:

1) Wash the rice, and soak it in water for 30 minutes. Peel the carrots and cut into 1cm cubes. The onion is also cut into the same size. 2) pot of water into the mutton chops and ginger, high heat boiling skimming foam (be sure to skim clean, because a moment to use the soup), and then continue to cook for 2 minutes to drain. 3) frying pan hot pour oil, when the oil is 70% hot, add half of the diced onion sautéed (the other half of the diced onion left for a while), put the lamb chops stir fry for 2 minutes, see the surface become golden brown, add the lamb chops of the soup, the amount of soup does not exceed the lamb chops can be, seasoning soy sauce and salt, put the package (cumin + pepper + hawthorn slices), cover and turn to medium-low heat and cook for 20 minutes. 4) Open the lid, clip out the packet, pour the diced carrot and remaining diced onion into the pot and cook for 1 minute, then pour the soup into the rice cooker, don't overcrowd the rice cooker, just enough to cover all the ingredients. Drain the soaked rice and lay it flat on top of the lamb chops (at this point the soup won't go over the rice, if there is more, spoon out some). Put the lid on the rice cooker and press the cook button, when it pops up automatically it's done, open the lid and use a spoon to stir the rice from the bottom up a few times to remember.

Steamed carp

Ingredients: 1 carp 2 tablespoons (30ml) of soy sauce 1/2 teaspoon (3g) of salt 1 teaspoon (5ml) of wine 3 mushrooms 50g of asparagus 10g of ginger

Practice:

1) Scale the carp and remove the viscera, clean it, and then use the knife tilted at an angle of 45 degrees to make a couple of cuts in the body of the fish about 2cm deep, 5cm apart from each other, and then cut the fish with a knife at a depth of 2cm, and then cut the fish in the middle of the body. centimeters, with 5 centimeters between each cut. 2) Sprinkle salt and cooking wine on the raw side of the fish, rub with your hands and marinate for 10 minutes. Soften and slice the shiitake mushrooms. Wash the asparagus, cut into thin slices and set aside. Cut green onion into segments and ginger into slices. 3) Lay the scallion segments on a plate, place the fish, and inside the incision of the fish body, put half of the sliced shiitake mushrooms, bamboo shoots, and ginger, and fill the other half in the fish belly. 4) Drizzle with steamed fish soy sauce, and then cut a few sliced scallions and ginger to sprinkle on the surface of the fish body. 5) Fill a steamer with water, add the fish, cover with a lid and steam over high heat until hot and continue to steam for 8 minutes. 6) Remove and sprinkle with shredded red pepper.

Elmichael chopped pepper four season beans

Raw materials: Meat stuffing four season beans olive vegetables chopped pepper onion minced garlic minced Soy sauce salt sugar chicken essence

Practice:

1) in the meat stuffing pour a little wine, stir and set aside. 2) choose to remove the tendons of string beans, wash and cut into small pieces. 3) Heat oil in a wok over high heat until it reaches 7 minutes, then add the beans and stir-fry until cooked. 4) Pour oil into the wok, add chopped green onion and garlic, stir fry until raw. 5) Put the beans back into the pot, add the olives, chopped peppers, soy sauce, salt and sugar, and stir-fry for 2 minutes, then add a little chicken essence before serving.

Bacon and tofu stew

Ingredients: 1 piece bacon, 1 box northern tofu, 2 green onions, 2 tablespoons oyster sauce, 1 teaspoon sugar, 1 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon white pepper, 2 tablespoons cornstarch, 30 ml

How to make it:

1) Boil the bacon in a pot of cold water over high heat for 10 minutes. After cooling, slice and set aside. Cut tofu into 2cm cubes and sauté on both sides in a skillet over medium heat until golden brown. Wash green onions and cut into pieces. 2) In a skillet, pour in a little oil, heat to 70% of the heat, add the green onions, then pour in the bacon, tofu, oyster sauce, sugar, salt and pepper and stir fry evenly, pour in the water (not more than half of the ingredients can be) cover the lid, simmer for 5 minutes over medium heat, with the lid open, drizzle water starch and stir evenly.

Shredded pork in Beijing sauce

Ingredients: 300g pork loin, 2 scallions, 1 egg (actual amount: half an egg white), 2 tablespoons cooking wine (30ml)

1 teaspoon dry cornstarch (5g), 2 tablespoons tomato salsa (30g), 1 tablespoon oyster sauce (15g), 2 tablespoons sweet noodle sauce (30ml), ? teaspoon sesame oil (1ml)

Methods. :

1) Slice the tenderloin now into 3mm thick slices, then into 3mm wide julienne strips. Put it into a bowl, mix in the cooking wine, pour in the egg white of half an egg, mix well, then mix in the dry starch, mix well and marinate for 10 minutes. 2) remove the green part of the green onion, only take the white onion, wash and cut into 4 cm long segments, then cut in half, cut into thin julienne, put into a plate and arrange. 3) pour oil into the pan, high heat until 80% hot, there is a slight green smoke, pour in the shredded meat, and use a spatula to quickly slide apart, stir fry until the shredded meat brown, fish out and set aside. 4) leave a little low oil in the pan, reduce the heat to low, pour in the tomato sauce, then oyster sauce, and finally pour in the sweet noodle sauce, stir and pour the fried shredded meat back into the pan, change to high heat and stir fry quickly, so that each shredded meat are hung with the sauce, drizzle a little sesame oil before leaving the pan, can be.

Fried Eggs

Raw materials: 1 egg, 1 omelette or onion ring, 1/4 teaspoon (1 gram) of salt

Practice:

1. Coat the bottom of a pan with a thin layer of oil, and put down the omelette (or chopped onion ring) when it is heated up to 70%. 2. Pour the cracked egg mixture into the omelette (or onion rings), reduce the heat to low and fry slowly until the bottom is set, sprinkle some salt evenly, and wait until the color turns golden brown and the egg mixture solidifies.

Home-style Kung Pao Chicken

Ingredients: chicken breast 250g, 4 green and red bell peppers, 50g, fried peanuts, 2 teaspoons of green onion (10g), 1 teaspoon of minced ginger (5g), 1 teaspoon of minced garlic (5g), 15 peppercorns of pepper, 6 dried red peppercorns

Seasoning: 1 teaspoon of salt (5g), 1/2 teaspoon of cooking wine (3g), 2 teaspoons of dry starch (10g), 2 tablespoons of rice vinegar (30ml), 1 tablespoon of soy sauce (1tbsp), 1 tablespoon of soy sauce (1tbsp). 30ml) 1 tablespoon (15ml) soy sauce 2 teaspoons (10g) sugar 2 tablespoons (30ml) water 2 tablespoons (30ml) water starch 2 tablespoons (30ml) sesame oil 1 tablespoon (15ml)

How to make it:

1) Dice chicken breast into 1cm cubes and marinate for 5 minutes, stirring in the salt (1/2 teaspoon), cooking wine, and dry starch. Dice green onion into slightly smaller pieces than the diced chicken, and mince green onion and ginger. Dice green and red bell peppers. 2) Put the garlic, green onion and ginger into a bowl, season with salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water and water starch to make a sauce and set aside. 3）Heat the wok, pour in the oil, add a little sesame oil, while the oil is cold, add the peppercorns, when the peppercorns are fragrant and the color becomes slightly darker, add the dried chili peppers and pop. (4) into the diced chicken stir-fried until browned, the green and red pepper particles into the, stir-fry 10 seconds, pour into the seasoned sauce, stir-fry over high heat for 1 minute, pour into the fried peanut rice can be.

Home-style meat fried pancakes

Raw materials: pancakes 300 grams of cabbage 300 grams of tenderloin 200 grams of red pepper 1 shallot half

Seasoning: 1 tablespoon of cooking wine (15 ml) 1 tablespoon of cornstarch (15 grams) 1 tablespoon of soy sauce (15 ml) 1 tablespoon (5 ml) 1 teaspoon (5 ml) of vinegar 1 teaspoon (1/2 teaspoon) of sugar (3 grams) 1 teaspoon (5 grams) salt 1 teaspoon (5 grams) MSG 1/4 teaspoon (1 gram)

There is no reason why you shouldn't use the same seasoning as the other two. g)

How to make:

1) Slice the flapjacks into thin julienne strips, wash and cut the cabbage into thin julienne strips, and wash and de-stick the red chili peppers into slices diagonally. Tenderloin cut into julienne along the grain of the meat, seasoned with cooking wine, soy sauce and starch and mix well and marinate for 5 minutes. 2) Heat the oil in a pan, when the oil is 70% hot, add the sliced green onion and stir-fry until the meat changes color. 3) Add oil to the pan, heat to 70%, add red pepper flakes, pour in the pancake, stir-fry for 2 minutes, pour in the soy sauce, then pour in the cabbage and continue to stir-fry until the shredded vegetables become soft, drizzle a little rice vinegar, add salt and sugar, stir-fry shredded meat, stir-fry evenly sprinkled with a little monosodium glutamate can be

Chicken marinara

Ingredients: chicken thighs 1 block, 2 eggs, fungus 3, mushrooms 5 mushrooms, 15g cauliflower, 2 tablespoons of soy sauce (30ml), 6 tablespoons of water starch (90ml), 2 teaspoons of salt (10g), 1 teaspoon of sugar (5g), 2 slices of ginger, green onion as much as possible

How to do it:

1) Boil the water in the pot, put in the ginger slices, put in boneless chicken thighs, skim the floating powder and then reduce the heat to medium to cook slowly until the chicken is fully matured (can be pierced by chopsticks), lift out the chicken thighs, then put in the chicken thighs. (can be pierced with chopsticks), fish out to cool, and use your hands to shred the chicken for later use. 2) Soak the dried fungus, cauliflower, and dried shiitake mushrooms in cold water. After soaking the fungus, gently rub off the sand on the top and cut off the hard part at the bottom. Slice the fungus into chicken threads of the same thickness as the chicken. Soak the shiitake mushrooms, gently squeeze out some of the water and cut into small cubes. Cut the yellow flowers into 4cm long pieces. 3) Beat the egg with chopsticks to make an egg wash. Pour some oil into a wok, heat it up to 70%, pour in the shredded fungus, diced shiitake mushrooms and yellow cauliflower and stir-fry them together to get a good flavor, after that, pour in the hot water not exceeding the ingredients, cover and cook for 10 minutes on medium heat. 4) Add salt, soy sauce and sugar. Change the heat to high and thicken the sauce. (Pour the water starch slowly in a circle around the pan with one hand, and with the spatula in the other hand, slowly push the water starch in as you pour it in.) When the marinade becomes thick, slowly pour in the egg mixture in a circular motion and push from the bottom to the top with a spatula to prevent the thickened marinade from sticking to the bottom of the pot. 5) Sprinkle the appropriate amount of chopped green onions can be removed from the pot and poured onto the cooked noodles.