Coca-Cola chicken wings
Ingredients: chicken wings, 1 dried red peppers, half star anise, 1*2 cm cinnamon, onion, ginger, soy sauce, salt and Coca-Cola
Practice: cut the wings into small pieces, cut several knives on each wing, put them in a container, then marinate them with salt and cooking wine for a while, and put the marinated chicken wings into 6. Leave a little oil in the pot, stir-fry ginger, onion and dried Chili, add chicken wings, add salt, soy sauce, star anise, cinnamon, cooking wine and Coca-Cola, bring to a boil over high heat, change to low heat to taste thoroughly, switch to high fire to collect juice, and sprinkle chopped green onion when the juice is thick, and then take out the pot.
Remarks: If you don't like spicy food, you can also dispense with dried chilies.
spicy tofu
raw materials: old tofu and tender tofu are difficult to fry and easy to break. Generally speaking, tender tofu is better as a soup or mapo tofu, because it tastes smooth, while fried tofu still needs old tofu. The skin of old tofu is obviously different from tender tofu, which is easy to distinguish. After tofu is bought, it is best to preserve it with salt water, so it is not easy to deteriorate, tastes better when cooking, and is easy to color if fried. The method is to boil some water, add salt to it, and soak the tofu in it after the water cools.
practice: when cooking, first remove the tofu and cut it into pieces, the size of which is as you like, preferably not too thin, for later use. Prepare two more red peppers, seeded and diced red peppers, and some black fermented beans (which should be washed), and then cut some chopped green onion and some minced garlic (more minced garlic, about two spoonfuls). Add oil to the pot, heat it, start frying tofu, fry the tofu until it is golden brown, and then take it out. After heating it with the remaining oil (if there is a lot of oil, pour out some), put the minced garlic into the pot and saute until fragrant. At the same time, pour the lobster sauce and red pepper, add soy sauce and half a glass of water (you must not put too much water), and then pour the fried tofu into the pot and stir evenly (. You can cook.
note: this dish is actually not spicy-although it is called spicy tofu, it is very fragrant and the tofu is very tasty. If you add mushrooms, minced meat, fungus, etc. on the basis of frying, you can make "home-cooked tofu", which is not bad.
Braised pig's trotters
1: One pig's trotters, flying water, removing blood, taking out warm water and washing. 2. Put pig's trotters in the pressure cooker, add ginger slices, cooking wine, soy sauce (half soy sauce and half soy sauce), a few crystal sugar, a little salt, cinnamon and star anise. After the pressure cooker is sprayed, turn to low heat (to avoid explosion), and then turn off the fire for 1 to 15 minutes (depending on how crispy you want to eat, decide for yourself). 3. Transfer the soup and pig's trotters from the pressure cooker to the pot. (Before stewing, there is another way to stir-fry the wok with sugar, and then add it to the trotters. I don't like sugar very much, so I didn't do this.) In the meantime, you can taste it, see if you need to add more salt, and you can put dried peppers or something according to your own taste. I put some Chili oil when I collect the juice quickly, which will make the trotters better in color and taste. 4: Take the soup out of the pot when collecting juice and sprinkle with chopped green onion. The pig's trotters are crispy and delicious:)
Sweet and sour pork ribs
Raw materials: pork ribs (small ribs) are the best, and the taste is good.
practice: cut the ribs into pieces, splash water, rinse with warm water again, and drain the water. Add a little more oil to the pot and saute the ginger slices. At the same time, pour the ribs and fry them. At the same time, add cooking wine, a little soy sauce and white sugar, and stir fry them together until the meat color turns golden red. At the same time, add white sugar (more sugar) balsamic vinegar (not white rice vinegar, but brown balsamic vinegar). Don't be stingy, otherwise it will be dead sweet and greasy. After the fire boils it, simmer it over low heat. Don't worry, wait for the juice to be collected, turn it over several times in the middle, and be patient until the soup is dried up. The thick syrup will hang on the ribs, and it will be delicious and delicious. Take a bite and taste it. Believe me, you can cook the thick sugar juice that the sweet and sour ribs should have without thickening, as long as the materials are sufficient, the proportion is appropriate and the heat is sufficient.
Sweet and sour pork ribs can't make too much soup, otherwise there is not enough sugar, or the heat is not enough. What heat is better? That is, when the ribs are taken out, they are clamped with chopsticks. When the ribs are clamped off the plate, the thick juice will stick to the ribs and form a sugar line that seems to be able to pull out the silk, but it will not pull out the silk in practice. This is the degree.