Although many delicacies are nutritious and healthy and look good, they are difficult to cook. In fact, there are tips and steps for cooking delicious food. The following are the cooking recipes I have compiled for you, I hope they can help you.

Cooking Gourmet Sweet and Sour Pork Ribs

Recipe Introduction Sweet and Sour Pork Ribs is a famous cold dish in Sichuan, which has a sweet and sour flavor. It is characterized by its shiny amber color, moist dry aroma, and mellow sweet and sour taste. It is an excellent dish to go with wine or as an appetizer. Ingredients: 500g pork ribs, 15g ginger, broken, 0.5g pepper, 200ml vegetable oil (25ml consumption), 5ml cooked vegetable oil or sesame oil, 75g brown sugar, 25ml vinegar, 15ml cooking wine, 2.5g salt, fresh 600 ml of soup or water, 5 grams of cooked sesame seeds

Method

1. Choose piglet bones with more meat, wash them, and cut them into sections about 4 cm long.

2. Use a soup pot to boil the water, then put the ribs in the pot and cook, add broken ginger, pepper, and cooking wine; after boiling, beat off the foam, continue to cook on medium-low heat for 1 hour and 20 minutes. When the meat can be separated from the bone, you can take it out and drain it.

3. Place the wok on a high fire, add oil and heat it to 70% heat. Fry the ribs for about 2-3 minutes. Take them out when they turn brown. Be careful not to fry for too long to avoid losing the meat. Hard.

4. Then clean the pot, add the ribs, add fresh soup, brown sugar, salt and a little cooking wine, cook over medium-low heat until the soup is almost dry, add vinegar and stir-fry until the juice is reduced and the oil becomes bright. Pour in a little cooked oil or sesame oil and mix well. After cooling, put it on a plate and sprinkle with cooked sesame seeds and serve.

Cooking delicious potato stewed chicken legs

Ingredients: 5 chicken legs, 3 small potatoes, a little ginger, an appropriate amount of cooking oil, 1 spoon of soy sauce, a few drops of cooking wine, and an appropriate amount of salt

Method

1. Prepare the required ingredients

2. Wash the chicken legs and cut them into small pieces with a knife, and cut the potatoes into random pieces with a hob

3. Gas stove Turn on the heat, pour a little oil into the pot, add the chicken legs and shredded ginger and stir-fry slowly over low heat

4. When the chicken legs are fried until no red blood streaks can be seen, continue to stir-fry for about 1 minute, then add the cooking oil Stir-fry with soy sauce

5. After the chicken legs are fried with the color of soy sauce, put them into a small pot, add boiling water and potatoes, and simmer slowly over low heat. After about 15 minutes, add an appropriate amount of salt and stir a few times. Finally, continue to simmer slowly over low heat, stirring with chopsticks a few times. When the soup is gone, turn off the heat and cook the Cantonese stir-fry - Spicy Chicken Sausage with Wine?

Recipe introduction inspired by ?Teppanyaki rice noodle sausage?, but most families don’t have this kind of kitchen utensils! Think of chicken intestines instead of ?pig small intestine? It’s okay! Anyway, I like to eat it! That kind of ?toughness? feeling! So I made this dish !!!The taste is not bad, I hope you all like it... This dish is a bit like a food stall! Friends who like to eat the feeling of Teppanyaki? Chicken in water? May wish to give it a try

Ingredients

1. Fresh chicken intestines (1 catty),

2. 2 taels of local pure rice wine (or appropriate amount),

3. 1 small piece of garlic (particles

4. 2 large peppers (blocks),

5. 2 small peppers (broken),

6. 1 salt Small spoon,

7, appropriate amount of light soy sauce,

8, 2 stalks of turnip (cilantro),

9, appropriate amount of oil,

10. Ginger (silkwork)

How to do it

1. Wash the chicken intestines first (generally chicken stalls in the market will sell them after they are reversed). You also need to wash them a few more times. Secondary water

2. Boil some water, put the washed chicken intestines in and cook for a while. When the chicken intestines shrink slightly, pick them up, wash them again with cold water, and then build them into small pieces

3. Heat a pan, add oil, add garlic, chili pepper, salt, sauté until fragrant, then add chicken intestines, stir-fry over high heat for a while, then add rice wine and light soy sauce (adding too much light soy sauce will cause it to become dry and watery)

4. Cover and cook over medium heat for three minutes. Open the lid and add the large chili cubes and stir-fry for a while. Cover for another minute and finally sprinkle with shredded ginger and wilt and stir-fry twice before serving.

Small Tip

If you like it spicy, add more chili peppers. If you like it lighter, you don’t need to add it, because big chili peppers are not spicy.