Braised chicken legs 1. Take one or two fresh lemons, pour the juice on the chicken wings and marinate for 15min. You can go to the soft ground, but it's best not to have too much. Honey, the green lemon is very sour! If there is no green lemon and you don't want to buy this step, you can also leave it out. ) 2. Slice the ginger, cut the onion into sections, blanch the chicken wings in a pot with cold water, and wash the blood for later use. In another oil pan, add ginger, garlic and chicken wings and stir-fry over medium heat until the chicken wings fade slightly. 3. Pour in rice wine, soy sauce and soy sauce, stir well, then add chicken wings and water. The legs of the pipa I use are slightly larger, so it is only added to two-thirds of the legs. If it's crispy chicken or boneless chicken leg, it needs to be cooked. 4. Bring to a boil, and turn to low heat and stir-fry for two or three times to make the chicken breast taste evenly. When the juice is half dry, add a proper amount of old rock sugar, and stir-fry it for two or three times to avoid the chicken wings sticking to the pot. Simmer again for 20 minutes. Too much juice will become popular and dry, but avoid sticking to the pot, but I don't think juice bibimbap will dry. ).

Cold pork tripe 1. Clean the pork belly, cut it into shreds, and marinate it with white pepper, ginger and appropriate amount of salt 15 minutes. Prepare auxiliary materials, roll pepper with flour, press a small piece of peanut kernel, cut dried pepper into strips, and chop garlic. 2. Boil the water in the pot, pour it into the pig's stomach and soak it for three or four minutes, then pick it up immediately. If it is ripe, it will be very loose. Sprinkle pepper on the good pork belly, burn oil in the pot, and saute dried pepper and garlic. 3. The fragrant oil waves are on the pork belly. With a bang, the spicy pepper is full of fragrance, poured into the chopped flowers, sprinkled with chopped green onion and poured with soy sauce. There are many ways to make pork bellies. Have a fresh one this time! Oil wave! I have always loved greasy dishes, and I like to hear the wonderful sound of "Woo" when boiling oil meets cold dishes.

Spicy tofu skin Ingredients: 2 pieces of soybean oil skin; Accessories: Lai Xiang 1 Pepper1; Seasoning: edible salt 4 g monosodium glutamate 3 g onion 5 g ginger 1 small piece of soy sauce 1 spoon of soy sauce 1 spoon; Exercise 1. Cut the bean curd skin into thick strips about 7 cm long and 0.5 cm wide, blanch in hot water 1 ~ 2 minutes, and drain; Stir-fry shallots and ginger slices in a hot pot with cold oil; 2. Add soybean hull and stir evenly; Soy sauce plus 1 spoon; Add 1/2 tablespoons of soy sauce king and stir well; Add shredded pepper and coriander stalks, and add appropriate amount of salt to taste; 3. fry again. If you feel a little dry, you can sprinkle some boiling water while frying; Finally, add a small amount of monosodium glutamate, turn off the fire, stir well, and take out the pot.