Braised pork with plum

Ingredients: pork belly 1g, dried plum 2g, 5 slices of ginger, salt, chicken essence, soy sauce, cooking wine and soy sauce

Steps:

1. Put cold water in the pot and add pork belly to boil, turn off the fire and stew for 3 minutes, and remove blood foam.

2. add a little oil to the wok and fry the pork belly until golden brown. After frying, slice and let cool.

3. add the soy sauce, cooking wine, chicken essence and salt into the bowl and stir well, then add the sliced meat.

4. soak the dried prunes in clear water, wash them, squeeze out the water, spread them on the meat slices, put the ginger slices on them and sprinkle some salt.

5. Steam in cold water. After boiling, turn to low heat and steam for another 3 minutes. Take it out and turn it upside down.

Egg yolk chicken wings-signature specialty

Ingredients:

Chicken wings/salted duck eggs/starch/cooking wine/salt/oil

Steps:

1. Make two cuts on the chicken wings, sprinkle with salt and cooking wine and marinate for 15 minutes.

2. During the curing time, take out the salted duck egg yolk and crush the yolk into mud with a spoon.

3. after pickling, drain the chicken wings and coat them with a layer of starch evenly.

4. put oil in a hot pot. when the oil is heated to 7%, add chicken wings and fry until golden on both sides. take out and set aside.

5. There is a little oil left in the pot, put the yolk mud into the heat and stir, and when it bubbles, add the chicken wings and stir them quickly, so that the chicken wings are evenly covered with egg yolks.

Boil the sliced meat in water

1. Add seasoning, wet starch and egg white into the sliced meat and mix well;

2. Shred rape and celery, blanched lettuce slices, blanched ginger and garlic slices, and shredded onion;

3. Add bean paste, pepper, shredded onion, garlic slices, ginger slices, add broth, soy sauce, refined salt, monosodium glutamate, sugar and pepper to the oil pan, and then add vegetables.

4. Deep-fry the dried peppers to make pepper oil, and pour it into a bowl.

Braised Shrimp with Red Wine and Onion

Ingredients:

Shrimp, Onion, Red Wine, Salt and Butter

Practice:

1) Wash the shrimp, remove the shell and shrimp line, and control the moisture.

2) cut the onion in half, with the cross section downward, and cut into filaments.

3) Put the butter cubes in the pan, and put them on medium heat. After melting, put the shrimps in the pan, fry both sides until they change color, and put them out for later use. Don't fry for too long. Turn over when one side changes color, and then take them out. It's best to make it with butter, which will taste better. Fry the shrimp in advance. First, it tastes better when the butter is absorbed. Second, the shrimp is bigger. Fry it in advance, so that it won't get old when it is cooked for a long time.

4) In the same pot, add some butter and high fire. When the butter melts, add shredded onion.

5) stir-fry until the onion is slightly wilted and the edge is a little transparent.

6) Add the previously fried shrimp, stir-fry for a few times, pour a tablespoon of red wine (about 15ml) along the side of the pot, add salt to taste according to your own taste, stir-fry for a few times, and then take out the pot until the soup is completely dried.

stir-fried chives and dried fragrant herbs

ingredients: 1 handful of chives, 6 pieces of dried fragrant herbs, 1 red pepper, proper amount of oil, a little salt and a few drops of light soy sauce.

Practice:

1. Wash leek, cut into sections, wash dried chives, cut into thin strips, remove seeds from red pepper and shred;

2. Heat the wok with oil, add shredded red pepper and dried fragrant, stir fry, add a little salt, light soy sauce to taste, and add a little water;

3. Stir-fry until the fragrant dried soup becomes soft and fluffy, add the leek, turn it over evenly, and take the pot out when the leek becomes soft.

Golden garlic rape

Material:

5g of rape, 1 handful of mushrooms, appropriate amount of salad oil, a little chicken essence, 1 head of garlic, appropriate amount of water, 2 tablespoons of steamed fish black bean oil and 1/2 teaspoon of sugar

Practice:

1. Chop garlic and mushrooms, steam fish black bean oil with water, and add a little sugar and chicken essence to make it. Put the plate with the head facing outward for later use

4. Add oil to another small pan, heat it, add mushrooms and minced garlic, fry it into golden crisp, and turn off the heat immediately

5. Pour the adjusted soy sauce on the middle leaves while it is hot, and serve.