Ingredients for taro chicken legs: chicken legs, taro, green onions and ginger, salt, fermented rice wine, light soy sauce, and Lee Kum Kee's unique braised sauce.

Method: 1. Chop green onions, cut ginger into slices, chop chicken legs, mince ginger and garlic, cut a few large slices of ginger, and slice taro.

2. Heat oil in a wok, stir-fry ginger slices until fragrant, add chopped chicken legs, stir-fry until chicken legs lose color, then pour in braised sauce.

3. Sprinkle in minced ginger and garlic, pour about three tablespoons of fermented rice, add taro cubes, change the pot to a pressure cooker, bring to a boil over low heat for ten minutes.

4. After boiling, fire to collect the juice and then remove from the pot.

Braised pork ribs raw materials: 15 eggs, 600g pork belly, 2 tablespoons rock sugar, appropriate amount of ginger, green onions, star anise, peppercorns, pure grain wine, rice wine, dark soy sauce, and light soy sauce.

1. Cut the ginger into slices, mince the green onion, and cut the pork belly into cubes.

2. Pour half a pot of water into the pot, add a few peppercorns, pour in appropriate amount of pure grain wine, add pork belly, blanch the blood, remove and wash.

3. Pour half a pot of water into the pot, add the eggs, cover the pot, cook for five minutes, turn off the heat, continue to simmer for three minutes and remove.

4. Pour oil into the pan, add pork belly, fry until golden brown, then serve.

5. Leave the bottom oil in the pot, add star anise and ginger slices and stir until fragrant, then put the pork belly into the pot, pour in appropriate amount of rice wine, light soy sauce, dark soy sauce, stir-fry and add green onions and eggs from the shells.

, pour half a pot of water, it is best to cover the pork belly with the river surface, cover the pot, bring to a boil over high heat, simmer over low heat for an hour, then add two spoons of rock sugar, and reduce the juice over high heat.

Pepper and sesame chicken wing food: 4 whole chicken wings, appropriate amount of oil, appropriate amount of salt, appropriate amount of dried chili pepper, appropriate amount of pepper, appropriate amount of green onions, a small amount of rice wine, appropriate light soy sauce, a small amount of sugar, appropriate amount of white pepper, appropriate amount of ginger, and appropriate amount of garlic.

Method: 1. Clean and chop the chicken legs into small pieces, add rice wine, salt, white pepper, and light soy sauce, stir and marinate for 20 minutes; 2. Cut onions and garlic into small pieces.

3. Put part of the light soy sauce, salt, and sugar into a bowl and let it solidify with a small amount; 4. Heat the oil in the pan, and when the temperature is 60 to 70% hot, add the black pepper chicken pieces and fry them until the color becomes darker, and remove them; 5. Oil

After the temperature is high, add the black pepper chicken pieces and fry until the surface is golden brown. Remove it to control the oil and replenish the water. 6. Leave the bottom oil in the pot, add peppercorns, chili peppers, onions, ginger and garlic and stir until fragrant. 7. Pour in the black pepper.

Fry the chicken pieces for a while, then pour in the stir-fried bowl of juice, stir-fry evenly and then serve.