What kind of delicacies are simple and hygienic to make at home, and are more delicious than the ones bought?

Ingredients for braised chicken wing tips: chicken tips, light soy sauce, dark soy sauce, ginger, green onions. Method: clean and dry the chicken tips, slice the ginger, and chop the green onions.

Add oil to the pot, heat 70% and stir-fry the ginger slices until fragrant.

Stir-fry the wing tips, add a little light soy sauce, dark soy sauce, and salt and stir-fry evenly.

Pour the water into the chicken legs, grill over medium heat for 15 minutes, and sprinkle with chopped green onion.

Oil-splashed fish fillets Prepare food: carp, bean sprouts, Shanghai green garlic, onion, egg white, condiments: salt, rice wine, white pepper, soy sauce, soy sauce, rice vinegar, MSG, sesame oil, chili pepper, rapeseed oil, thick chili noodles Process: prepare vegetables, bean sprouts, garlic,

Chives and fish.

Butterfly fillet the boneless fish.

Put it in a bowl, add a small amount of salt, egg white, white pepper and a small amount of rice wine to marinate.

Cut the scallions into strips and mince them, mince the garlic, use the scallion segments as fried scallion oil, mince the scallions, put them into a plate and pour them with boiling oil.

Take a large bowl or a deep-bottomed vegetable plate, add white pepper, light soy sauce, seafood soy sauce, MSG, sesame oil, spicy oil, and rice vinegar seasoning.

Boil water, add bean sprouts and green vegetables and bring to a boil.

Put the cooked vegetables and fruits into cold water and chill them.

Drain and pick up the water, put it on the bottom of a basin, put the marinated fish slices into a pot of boiling water, and bring to a boil.

Pick it up and put it on the vegetable plate.

Add chopped garlic and green onion, then add chili powder.

Pour cooking oil into a pot, add a few peppercorns and scallions, and simmer the sesame oil over low heat.

Boil the boiled oil, remove the green onion and peppercorns, pour it on the chili powder, and it is ready to eat.

How to make a large stew from the Northeast region: Prepare all the ingredients.

Soak the dry vermicelli in warm water and set aside.

Prepare the condiments, wash and set aside the garlic and coriander.

Peel and slice the potatoes, slice the eggplants, remove the tendons from the long beans, shred the onions, cut the sausages into slices, and finish cutting the ginger and garlic.

Heat oil in a wok and sauté ginger, garlic, star anise and cinnamon until fragrant.

Pour in the sausage and stir-fry until it becomes completely transparent and spits out oil.

Put the fried sausage into the stone pot.

Add a little more oil to the wok and sauté the fragrant bean paste.

Add potato strips and long eggplant and stir-fry for a while.

Remove from heat until eggplant becomes slightly loose and food is colored.

Put the eggplant and potatoes into a stone pot and add appropriate amount of cold water.

Bring to a boil and skim off the white foam on top.

Add light soy sauce and sugar and cook again.

After 15 minutes add the beans and green onions.

Cook again for 8-10 minutes and add the soaked dry vermicelli.

Add a little salt, MSG seasoning, and drizzle in sesame oil.

When the sweet potato flour turns completely transparent, add the garlic segments and coriander and turn off the heat.