Braised chicken in Japanese sauce
material
1 tablespoon of corn flour, 1 tablespoon of cold boiled water, 100g of refined sugar, 100 ml of soy sauce, 4 tablespoons of distilled apple vinegar, 1 slice of garlic, mashed, half a teaspoon of Jiang Mo, 1/4 teaspoons of white pepper.
working methods
1. Heat the wok over low heat, and add corn flour, cold water, sugar, soy sauce, vinegar, minced garlic, Jiang Mo and pepper. Stir occasionally until the sauce thickens and bubbles.
2. Preheat the oven to 220 degrees.
3. Put the chicken into a greased 23*33 cm baking pan. Rub the sauce on the chicken. Then turn the chicken over and brush the other side.
4. Bake in the preheated oven for 30 minutes. Turn the chicken over and bake for another 30 minutes until the chicken is no longer red and the juice is clear. Brush a layer of sauce every 10 minute during the barbecue.
Braised pork and fried miscellaneous beans
material
1 cup miscellaneous beans, 1 wrapped peas (optional), 450g pork, 1 root onion, 1 spoon garlic, appropriate amount of soy sauce, corn starch, sugar, salt, water and oil, 2 tablespoons soy sauce, a little pepper,/kloc-0.
working methods
1. Boil beans and ginger together and drain. Dutch beans go from head to tail and root.
2. Marinate pork 15 minutes with basic seasonings (soy sauce, corn starch, sugar, salt, water and oil) and 2 tablespoons of barbecue sauce.
3. Put the oil out of the pan under the fire, saute the minced garlic, add the pork and stir-fry until it is 70% cooked. Add onion, peas, 2 teaspoons soy sauce and a little pepper until soft.
4. Add beans and mix well. Cover 1/2 material with water and cook for 2-3 minutes. Add 1 teaspoon oyster sauce and stir-fry 4 tablespoons cooking wine.