Fried pork with tiger skin and pepper is made of raw pork (fat and thin). Appropriate amount of oil for small green pepper, appropriate amount of onion and ginger, appropriate amount of soy sauce, 2 tablespoons of salt, 2 tablespoons of monosodium glutamate and rice wine according to your own taste. Clean the small green pepper, tear it into pieces, or break the pot with a knife, then put it directly into the pepper, dry it and flatten it, and gradually use it in a frying pan with medium heat to be more patient, so that it can be served in the shape of a budgerigar. After the fat meat and lean pork are cut into pieces, spare onion and ginger, add lean pork, stir-fry until the color changes, add rice wine and soy sauce, stir-fry the better tiger skin pepper, add salt and stir-fry monosodium glutamate, and cook well. You can add some lobster sauce if you have water.
Stewed chicken leg material chicken wing root 10 rice wine 3/4 spoons soy sauce 2 spoons salt, appropriate amount of onion half root and a few slices of ginger sugar 1 spoon cassava starch 1 spoon fuel consumption 1 spoon chicken leg tea for 30 minutes, clean. Cut the leg in two with a bone knife (easy to cook) and put it in a bowl. Add two spoonfuls of rice wine, two spoonfuls of soy sauce, two spoonfuls of oil consumption, three slices of ginger, one spoonful of cassava starch and one spoonful of sugar, and mix well! Pour some cooking oil and marinate for 30 minutes! Marinate, cool out of the pan, pour in a little oil and fry until golden on both sides! That's it! Add onion and garlic and mix well! Add onions, add a spoonful of rice wine and half a bowl of water! Stir well! Cover the pot and stew 10/ 15 minutes! The aroma is fragrant, and the juice will be beaten when it is almost dry. Don't be too dry, leave some rice! The children are lovely!