Introduction: Cantonese cuisine is more famous in China, but how to do it is the best way to do it, the following for you to bring Cantonese cuisine home-cooked recipes, come and take a look.

A, oyster sauce chicken wings

Features: Guangdong flavor dishes. With chicken wings as the main material, after deep-fried, stewed, boiled and become. Vegetable chicken wings golden yellow, vegetables crisp green, thick juice and flavor, soft meat. Guangdong favorite chicken wings.

Raw materials: 500 grams of chicken wings in the middle, 250 grams of green vegetables, 20 grams of green onion, 25 grams of ginger, 40 grams of oyster sauce, 1 gram of monosodium glutamate (MSG), 5 grams of refined salt, sugar, soy sauce, 20 grams of water 200 grams, 300 grams of oil.

Practice:

Chicken wings marinated in soy sauce for 5 minutes, deep-fried discoloration removed; pot leave a little oil to explode incense onion, ginger, poured into the chicken wings, oyster sauce, sugar, water, monosodium glutamate, simmer until the juice thick; half a pot of boiling water with refined salt, put into the green river vegetables hot, fish out of the cool row of dishes, the boiled 'chicken wings row into can be.

Two, white burnt snail pieces

Characteristics: color milky white, crisp and tender.

Ingredients: conch meat (2000 grams), ginger (2 slices), green onions (2), yellow wine (20 grams), white vinegar (3 drops).

Methods:

1, the shell of the large snail knocked open to pick out the meat, cleaned and cut off the edge of the snail meat, with a cross-cutting method of the snail meat sliced into a lampshade.

2, start the lard pot, ginger, onion into the slightly explosive, and then add water to burn through, remove the onion ginger, add 3 drops of white vinegar, immediately put the snail piece into the pot, slightly hot three seconds that is removed, drain water (with a clean towel will be the snail meat water absorbent dry).

3, another frying pan, add a little lard hot, the conch meat down a little fried a few times, that is, add a little yellow wine stir fry a few times, it will be removed from the fire can be mounted on a plate.

Three, honey barbecue pork

Methods:

1, tenderloin cleaned and dried, with a toothpick to tie some holes;

2, into a sealed box, pour enough barbecue sauce, massage well, marinate in the refrigerator for 1 night;

3, half an hour before baking. p> 3, half an hour before baking the marinated barbecue pork removed;

4, the meat forked in the barbecue fork and fixed;

5, the surface of a layer of barbecue sauce and honey, and then put into the oven, rotisserie, 205 degrees, 50 minutes;

6, every 10 minutes, the meat out of the brush a layer of barbecue sauce and honey, until the end of the baking can be.