Chicken wings ball with black bean sauce

Raw materials: chicken wings, fermented bean sauce, rice wine, salt, tapioca starch, ginger, garlic, garlic, oil consumption, white sugar and white pepper. Practice: 1. Draw a circle on the bone of the chicken leg, then take a knife to remove the meat along the bone, then cut the meat into small pieces and chop it with fermented bean sauce. 2. Cut the chicken into small pieces, add rice wine, salt and tapioca starch, grab well and pickle for 1min. 3. Add oil to the wok, burn the oil, then add the chicken, stir-fry until the chicken breast fades and serve it out. 4. Leave the bottom oil in the pot, add ginger, garlic and water lobster sauce to stir-fry until fragrant, then add chicken and garlic to stir-fry until fragrant. 5. Add rice wine, oil consumption, white sugar, white pepper and soy sauce and stir well. 6. Pour boiling water into the chicken breast, cover it, simmer for 5 minutes, then turn red, and collect the juice. Braised trotters with Chili sauce

Raw materials: pig's feet, minced pork, Laoganma Douchi, green and red pepper rings, onion segments, salt, soy sauce, chicken essence, white sugar, monosodium glutamate, cooking oil and brine. Practice: 1. Clean the pig's feet, put cold water into the pot, boil the bloody foam, and then remove them for cleaning. 2. Put a layer of soy sauce on the surface of the pig's feet, fry them in a pot for coloring, fish them up, let them cool and divide them into two halves, then put them in a pressure cooker, add marinade, and when they are easy to get angry and press until they are soft and cooked, put them out of the pot and put them on the plate. 3. Add some oil to the pan. First, stir-fry the minced pork until it fades. Add Laoganma Douchi and green red pepper rings and stir-fry into Chili oil. 4. Add salt, chicken essence, monosodium glutamate and white sugar, stir well, sprinkle on the pig's feet, and sprinkle with onion. Crispy lotus root clip

Raw materials: lotus root, meat stuffing, wheat flour, raw eggs, rice wine, salt, soy sauce, scallion, ginger and spiced powder. Practice: 1. Peel the lotus root, remove the pedicle and clean it up. 2. Cut horizontally into a lotus root box that can hold dumpling stuffing in the middle. 3. Add rice wine, salt, soy sauce, oil, chopped onion and ginger foam to the meat stuffing, mix and pickle for a while. 4. Beat raw eggs, a small amount of salt and spiced powder into wheat flour, and put water into a paste that is not thin or thick. 5. Take some dumpling stuffing and clip it into the lotus root box. 6. Put the lotus root box into the batter, and both sides are stained with batter. 7. Put the oil in the pot, boil it to 6% heat, put the lotus root box into the cooking, fry it until the golden surface is golden yellow, and then fish it up and drain the oil.