Exercise:
1 ingredients are ready; Cut chicken into large pieces, soak for 20 minutes and then wash; The taro cutter is washed and soaked in water (to prevent blackening).
2. When the oil is hot, add chicken and stir-fry to get oil (stir-fry), add onion, ginger, garlic, dried pepper, dried pepper and pickled pepper to stir-fry until fragrant, and then add a tablespoon of bean paste; Add a little salt, chicken essence, sugar, 2 tablespoons of soy sauce, half a spoonful of soy sauce and a chafing dish, and continue to fry until the water is dry.
3 Pour in a can of beer and a proper amount of water (a little more water), bring it to a boil over high fire and stew for about 20 minutes, then add taro and continue to stew for about 15-20 minutes.
Ingredients: silver carp (3 kg), pickled ginger+pickled pepper, celery, onion, ginger, garlic and pepper.
Exercise:
1 silver carp cut into pieces, washed, marinated with more salt, onion ginger and cooking wine for about 1 hour, washed, then added with a little salt and starch and mixed well for later use.
2 oil is hot, add ginger and garlic and stir-fry until fragrant, then add pickled pepper, soaked ginger and bean paste and stir-fry until fragrant; After the water is boiled, add 1 tbsp soy sauce, a little pepper, salt and chicken essence, and cook for 3 minutes to remove the residue.
3 Put the fish (fish head first), turn it slowly after setting, then add celery, pour the fish into a bowl after it is cooked, then add pepper and onion, and pour 1 tablespoon hot oil.
Ingredients: roast duck, bean sprouts, Flammulina velutipes, dried bean curd, ham sausage, quail eggs, ginger and garlic water, chopped green onion and coriander.
Exercise:
1 Wash and prepare side dishes.
2 seasoning juice: add ginger and garlic water, chopped green onion, coriander, 1 spoon soy sauce, 1 spoon oyster sauce, 1 spoon pepper oil, half a spoonful pepper powder and 2 spoonfuls alms chicken seasoning and mix well for later use.
3. Boil the water into the chafing dish, add vegetables and cook, then remove the bottom of the cushion bowl; Put some stock soup into a bowl, add the roast duck and mix well.
Then pour it into the plate.
Ingredients: silver carp, green pepper, millet spicy, ginger garlic, lobster sauce and onion.
Exercise:
1 Wash the fish, marinate with salt (slightly more), cooking wine and onion ginger for about half an hour, then add appropriate amount of starch and mix well.
2 When the oil is warm, add the fish pieces and fry them on low fire until they are golden on both sides (turn them over after setting), and remove them for later use.
Leave the bottom oil in 3 pots, add ginger, garlic and millet, stir-fry until fragrant, add fish pieces, lobster sauce and 1 spoon cooking wine, and stir well; Pour proper amount of water, 1 spoon of light soy sauce, half a spoon of light soy sauce and 1 spoon of oyster sauce, and stew for a while; Add green pepper and onion and stir-fry until it is cut off.
Ingredients: forelegs, potatoes, carrots, dried peppers, dried peppers, fragrant leaves, tsaoko, star anise, cinnamon, rock sugar, ginger and garlic.
Exercise:
1 potato and carrot cutting hob block; Seasoning: 4 tablespoons soy sauce, 3 tablespoons soy sauce, 2 tablespoons cooking wine; Wash the front leg meat and cut it into 2 cm pieces, put it in cold water, add ginger slices and cooking wine, cook for 5 minutes, take it out and drain it for later use; Put less oil in the pot, pour in the meat and stir.
Stir-fry the oil until it turns brown and take it out for later use.
2. Leave the bottom oil in the pot, add the rock sugar and stir-fry until it is jujube red, add the meat and stir-fry, then add the dried pepper, dried pepper, fragrant leaves and tsaoko.
Fried cinnamon, star anise, ginger and garlic.
3 pour in the sauce and stir fry until the color is the highest. Pour in some water and bring to a boil, then turn to low heat and simmer for about 40 minutes. Add potatoes and carrots and continue to stew for about 15 minutes. Finally, add salt and pepper and stir well.
Ingredients: front leg meat, Chinese cabbage, vermicelli, ginger and garlic, dried Chili.
Exercise:
1 cut ginger, garlic and dried pepper for later use; Wash the cabbage and cut into sections; Wash and cook the front leg meat and cut it into thin slices for later use; After the vermicelli is soaked in hot water, it can be broken with chopsticks and then mixed with soy sauce.
2; Seasoning juice: 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar and 1 tablespoon of sugar, mix well with 2 small oils, add meat and stir-fry until it is slightly dry, and add ginger, garlic, dried Chili and bean paste to enhance flavor.
Add cabbage and stir-fry until soft, then pour in vermicelli and sauce, and pour in 1 large bowl of water and cook for about 5 minutes.