Here are some popular snacks from the night market, so delicious!

Ingredients: 10 potatoes for roasted potatoes, 14g of water starch, 3 bowls of water, seasoning, 2 tablespoons of light soy sauce, 3 tablespoons of green onion, 2 slices of dark soy sauce, 1 tablespoon of Sichuan peppercorns, 10g of white sugar, 3g of salt, a little star anise, a little cinnamon, step 1: Prepare the ingredients

2 Wash the potatoes and set aside. 3 Slice the ginger, cut the green onion into sections and dices, wash the cinnamon, star anise and Chinese peppercorns and set aside. 4 Heat the oil in a pan and stir-fry the green onion segments, Chinese pepper, cinnamon, star anise and ginger. 5 Stir-fry until fragrant and add 3 bowls.

Water 6. Add a little salt and sugar to taste. 7. Add 2 teaspoons of light soy sauce and a teaspoon of dark soy sauce to taste. Cover the pot, turn down the heat and cook until the potatoes are cooked. 8. After the potatoes are cooked, add water starch and stir-fry evenly. Turn to high heat.

9. After the juice is collected, add scallions, fresh lemon chicken tenders (Chinese style) Ingredients Chicken breast 2 pieces 1 lemon 2 seasonings Soy sauce 2 tbsp Shaoxing white wine 2 tbsp sesame oil 1 tsp cornstarch 3/4 measuring cup chicken stock 1/

2 measuring cups of white sugar, 1/3 measuring cup of salt, appropriate amount of vegetable oil. Steps 1. Prepare the ingredients. 2. Crack the eggs and put them into a bowl. 3. Then add soy sauce, Shaoxing white wine, sesame oil, 4. and a little lemon zest. 5. Stir evenly. 6. Break the large chicken breasts.

Cut the meat into thin strips 7 Add in the marinade and stir evenly, put it in the refrigerator for 20 to 30 minutes, or even longer 8 Take another clean container, pour in corn starch, add a little salt 9 and marinate well

Fold the chicken tenders into the cornstarch10 and place on a clean plate11 Then add an appropriate amount of oil to the pan and heat over medium-high heat12 After the oil is fully heated, put the chicken tenders coated in starch into the oil pan

Take it out after 134 to 6 minutes (the surface of the chicken fillet becomes golden at this time) use a slotted spoon to take out the chicken fillet from the oil pan and place it on a paper towel to cool and dry 14. Preparation of dipping sauce: Add lemon zest to the pan and squeeze over the lemon

Juice (about 2 lemons), 1/2 cup chicken broth, 1/3 cup sugar 15 Heat over medium-high heat, stirring constantly (let the sugar fully melt) 16 When the dip starts to bubble, add about 1/2 tablespoon

Cornstarch, 1 tablespoon water 17 Stir constantly until it thickens, turn off the heat 18 You can take a chicken fillet to try the taste of the dipping sauce 19 Finally, scoop a spoonful of dipping sauce onto the chicken fillet 20 Sprinkle a handful of sesame seeds,

Chives, let’s enjoy. Korean spicy short ribs. Ingredients: 500 grams of pork ribs, a quarter of purple onion. Seasoning: Korean hot sauce. One tablespoon of chives. White green onions. Appropriate amount of ginger. One piece of garlic. Four cloves of cooked sesame. Appropriate amount of oil. Appropriate amount of dark soy sauce. A few drops of rice wine.

The right amount of juice. Step 1: Prepare the raw materials.

2 Soak the ribs in water for an hour, then put them into a pot and blanch them. Pour warm water into the pot and remove the foam during the blanching process.

3. Cut onions, ginger, garlic, and scallions into fine pieces.

4. Use a bowl, add Korean chili sauce, rice wine juice, minced onion, minced onion, ginger and garlic, a few drops of dark soy sauce, cooked sesame seeds, mix well.

5. Heat the pot, add appropriate amount of oil, pour in half of the prepared sauce, and stir-fry until red oil appears.

6 Add the blanched pork ribs and stir-fry until fragrant.

7 Add appropriate amount of boiling water, bring to a boil over high heat, then reduce to medium to low heat and simmer for about 40 minutes.

8 When the soup is thickened, add the remaining half of the sauce, stir over high heat to reduce the sauce and remove from the pot.

9 Remove from the pan and serve on a plate.