Wine-wine chicken drumsticks

Ingredients: 8 to 10 chicken wings or chicken wing roots, 5 or 6 slices of ginger, 2 or 3 cloves of garlic, 2 tablespoons of light soy sauce, and fermented rice wine. You can omit the amount of chicken legs and sesame seeds. Method: 1. Wash the chicken legs, slice the ginger, and cut the garlic cloves into slices or smash them. Put the chicken legs and half of the ginger slices into the pot, cover with water, and start cooking; 2. After boiling, there will be a lot of white foam. Pick up the chicken legs, clean them and keep them in check. Or like me, carefully use a filter to skim off the foam little by little, then remove the chicken legs and set aside. I reserved the bottom of the hot pot pot for cooking noodles; 3. Heat the oil in the pot and fry the remaining half of the ginger. and garlic slices; 4. Add chicken legs and stir-fry until the surface is slightly discolored; 5. Add light soy sauce and stir-fry evenly until the surface of the chicken legs is colored; 6. Add wine to the pot, 7. Cover and braise After opening, use low heat. Since I poured very little fermented rice, I need to turn the chicken wings over every now and then; 8. Stew until the sauce becomes thicker and thicker, turn red and then collect the juice. When frying the sugar, roll and turn the chicken wings more often. Just heat up the pot and sprinkle some sesame seeds. Hunan Fried Pork

Ingredients: 200g pork belly, 1 hot pepper, 1 green pepper, 15mL cooking oil, Pixian Doubanjiang, 1 tsp rice wine, 1 tbsp white sugar, 1/2 tsp garlic, 2 cloves of ginger, 1 piece of ginger 1 spoon of rice vinegar Method: 1. Prepare the raw materials; cut the green and red peppers into shreds, cut the pork belly into thin slices, cut the green onions and ginger into pieces. 2. Boil oil in the pot, add the pork belly and stir-fry until the pork belly fades. Add the minced ginger and minced garlic. 3. Add Pixian bean paste, rice wine and rice vinegar, stir-fry until fragrant, add green and red peppers and stir-fry together. 4. Stir-fry until the green and red peppers are broken, add white sugar, stir-fry and it is ready to serve. Beef tenderloin wrapped in smooth egg

Ingredients: Beef tenderloin, raw eggs, rice wine, light soy sauce, cooking oil, tapioca starch, salt, vinegar, sugar, MSG, green onions Method: 1. Clean and cut the beef tenderloin Shape into slices, pour rice wine, light soy sauce, light soy sauce and flour, mix well, and marinate for 20 minutes; break the raw eggs into a bowl and sprinkle them, add salt, mix and set aside; 2. Wash the green onions and chop them; remove the stems of the small peppers and wash them Chop into pieces; 3. Put oil in the pot, heat the fire to 7 minutes, pour in the beef fillet slices and stir-fry until the color changes, take it out immediately, after it cools slightly, pour into the egg liquid; 4. Wash the cooking pot Finally, pour in the oil again, and heat it over high heat until it is 9 minutes cooked. After pouring in the green onion and red pepper segments, immediately pour in the egg liquid filled with beef fillet slices, and continue to stir with a spatula in circles until the eggs solidify. Finally, add vinegar, sugar and MSG, stir well and turn off the heat.