Sauce-flavored chicken wings raw materials: chicken leg 65438+ shallots 1 ginger 1 chopped beer 1 dried Chili 3 octagonal, 3 pepper, 20 slices ginger, 3 tablespoons (45 ml) soy sauce 1 soup (15 ml) sugar 65438+. Practice: 1. Pour cold water into the pot to boil, and then add the washed chicken legs. After the water is boiled again, skim off the floating foam with a spoon, cook again for 2 minutes, remove and control drying. 2. Cut the shallots into 5cm long segments. Ginger is peeled and cut into large pieces. Put star anise, pepper and galangal into the package or seasoning box (if not, please put it into the pot immediately in step 3). 3. Put the oil in the pot. When the oil is 70% hot and starts to smoke a little, add the chicken legs, fry them on both sides with slow fire, and then pour in the beer sprinkles, shallots, ginger slices and bags. Add soy sauce and soy sauce, cover and cook for 10 minutes. 4. After opening the lid, add sugar to make it popular and drain the juice. Sprinkle a small amount of sesame seeds on the pot after serving.

Douchi Chili fried eel Ingredients: 500 grams of loach; Green pepper100g; Onion15g; Garlic10g; 20 grams of ginger; 5 grams of shallots; 3 grams of salt; 3 grams of sugar; Shaoxing wine10g; 2 grams of white pepper; Astringent15g; 6 grams of soy sauce; Hot sauce 1 spoon; 8 grams of lobster sauce; 1. It can help the loach to remove the bones, wash the slippery ripples on the eel with water, dry it, cut it into strips, add salt and pepper, and marinate it with Shaoxing wine. Cut green pepper into diamond blocks, garlic slices, shallots into strips, ginger slices and shallots into sections; 2. Add some oil to the pot, cool the pot to warm the oil, pour in the marinated loach section, stir-fry the flavor, and pick up the loach section for later use; Leave the base oil in the pan, add garlic, wax gourd and ginger slices to stir-fry until fragrant, add chopped pepper and water lobster sauce and stir-fry until fragrant. Add Chili sauce and stir-fry the fragrance and Chili oil. 3. Add loach section, add a little water and mix well. Add sugar, salt and light soy sauce to the green and red pepper, stir-fry until it tastes good, add water and starch to thicken it, and keep the juice firm. Put it in the onion and you can serve it.

Stir-fried Chiba Tofu Ingredients: Chiba Tofu 1 piece, appropriate amount of meat stuffing, Laoganma Chili sauce 1 spoon, 4-5 pieces of millet spicy, 2 pieces of leek moss, appropriate amount of soy sauce, appropriate amount of rice wine, a little sugar, a little salt, a little ginger and garlic, and an appropriate amount of oil; 1. slice chiba tofu, cut millet, cut leek moss, and chop ginger and onion for later use! 2. Put the oil in the wok on high fire, add the meat foam after the oil is boiled, stir fry and add the ginger and garlic until it changes color! 3. Add Laoganma Chili sauce, stir-fry evenly, add millet spicy, appropriate amount of soy sauce, sugar and rice wine, stir-fry again, pour in thousand-water tofu, stir-fry until Chiba tofu is colored, then pour in leek moss, stir-fry until the color becomes light, and then add a little vegetables and stir-fry evenly to serve! Leek moss will fade!

Method of frying lettuce with yuba: 1. Soak the tofu skin in advance, wash the lettuce, and cut it into sections with an oblique knife for later use. 2. Cut the onion into chopped green onion, garlic into slices, and sausage into horseshoes. 3. Take the pot, put the appropriate oil in the pot, add the onion after heating, and stir-fry the fragrance of garlic cloves. 4. Stir fry in ham for 30 seconds. 5. Pour in the cut lettuce and tofu skin, stir fry for a while, add soy sauce, stir fry evenly with oil consumption, and stir fry quickly with a little cold water. 6. Season with salted chicken essence before cooking, and serve.

The method of spicy garlic shrimp: 1, the head and shell of fresh shrimp are removed, and the filaments are removed from the back mouth for later use. 2. Chop green onions, ginger slices, garlic and dried red peppers. 3. Add oil to the pot. When the oil is 70% hot, pour in fresh shrimps and cook until golden brown, then take out the oil to control the water supply. 4. Start another oil pan. After the oil is burned, put the minced onion and ginger into the wok, add the pepper and stir-fry until fragrant. 5. Pour in two spoonfuls of tomato sauce, stir well and add a little soy sauce. 6. Pour in the shrimps that control the cleanser and stir fry with slow fire. Add appropriate salt, stir well and serve.