The delicacies that remind me at this moment are ginger chicken feet and shredded sweet and sour pork. I will post the recipes for your reference.

(1) Use Brazilian snow to hide the chicken feet because they are relatively large (2) Cook the chicken feet over slow fire, otherwise the skin of the chicken feet will crack (3) The chicken feet need to be soaked in ice water to make the skin cool (4) Make sand ginger

The juice must be frozen and the ginger powder can be dissolved easily. (5) Chicken feet soaked in ginger juice can only be soaked for three or two minutes, otherwise they will be too salty. Ingredients: Wash the chicken feet (from Brazilian ice cream) and cut off the toenails.

Powder 3 small packets of ginger and green onions. Appropriate amount of ginger paste: ginger powder, salt, sesame oil, boil with raw oil. Method 1. Boil hot water, add two slices of ginger and three or three green onions (to remove the cold smell).

Roll the water over the chicken feet, then turn the water back to low heat. Boil the chicken feet for 5 minutes, then turn off the heat and soak for 20 minutes. 2. Press the thick meat in the center of the chicken feet to see if they are soft. 3. Pour the chicken feet into the ice water. 4. Turn on the water first. 2 1

/2 packets of ginger powder, salt and a small amount of chicken powder, bring the juice to a boil, add the chicken feet, boil the juice again, turn off the heat and soak for 2 to 3 minutes, then add sesame oil to the plate. 5. You can also prepare the ginger sauce, such as

If the chicken feet are not flavorful enough, you can use them as a dip for shredded sweet and sour pork. Ingredients: Cut pork belly into 1 inch

1 (cut into the size of pineapple pieces) fried batter, self-raising flour, 4 tablespoons of glutinous rice flour, 1 tablespoon of salt, a little sour juice, canned pineapple water, tomato juice, sugar, white vinegar. Cooking steps 1. Use light soy sauce, sugar, cornstarch, and

Marinate in oil and sesame oil for at least half an hour.

Boil the frying mixture with water until thickened (like a cake mix consistency), add a little oil, and let the frying mixture rest for at least fifteen minutes.

2. First dip the pieces of meat into the sauce and fry them over medium heat. Don't fry them too golden.

Pick it up and place it on the empty grid.

3. Fry red and green peppers in oil.

4. Fry the pork for the second time and put it on the grid again.

5. Put the sour juice into the pot and cook until it thickens. Test the taste. If it is not thick enough, add cornstarch water.

6. Add pineapple, red and green pepper into the juice, stir well, finally add pork, turn off the heat, stir well and serve on a plate.