Braised chicken feet: 1. Wash the chicken feet and cut off the nails, blanch them in boiling water, put ginger slices in the water, 2. Cook the wine, pick up the blanched chicken feet, cut them with a knife to taste, slice the ginger, and leave the chopped green onions.

Add a little color to the pot, chop the dried chilies, heat the oil, stir-fry the seasonings, add the chicken feet to the stir-frying pot and stir-fry, add water and start to stew the stir-fried seasonings and chicken feet, add oyster sauce

, light and dark soy sauce, 3. Add fermented rice wine, a little light soy sauce for coloring, add rock sugar, set aside rock sugar, simmer over low heat for about 10 minutes, remove from the pot and add a little salt, because there is light soy sauce, be careful that the taste is not too salty.

Add green onions, add white sesame seeds, and you’re done!

Spicy chicken nuggets: Cut the three-yellow chicken into pieces, clean them, add shredded ginger and green onions, pour in cooking wine and marinate for 30 minutes. Pour more oil into the pot and heat it up to 70%.

Pour in the marinated chicken pieces and fry. Before frying, remove the onion and ginger shreds. Fry until there is no water vapor in the chicken pieces and the surface is brown. Cut the green and red peppers into pieces. Prepare the ginger slices, green onion segments, dried chili peppers, and peppercorns in the pot.

Add a little base oil, add sliced ??ginger, green onions, dried chilies, and Sichuan peppercorns and stir-fry until fragrant, then add the fried chicken pieces and stir-fry, add salt, and a little soy sauce. 7. Season with sugar, add green and red peppers, and stir-fry until broken.

Raw 8. Add chicken essence to taste, and you are ready to serve. Minced meat, tea tree mushrooms and crab-flavored mushrooms: 1. Fry the minced meat until slightly burnt, put it in a bowl and set aside. Fry the crab-flavored mushrooms until the water comes out. Continue frying until the water evaporates. 2.

, add an appropriate amount of salt and soy sauce to taste, add fresh tea tree mushrooms, stir-fry together, then season with salt and soy sauce and stir-fry, add an appropriate amount of oyster sauce, and the crab-flavored mushrooms must be fried dry.

Cold deboned meat: 1) Blanch the big bones in a pot and rinse them with hot water. Add enough water to the casserole at once, put in the big bones and bring to a boil over high heat, then simmer over low heat for 40 minutes. Remove and shave the meat with a knife.

Remove and cut into small cubes for later use; 2) Wash the side dishes, shred the celery and bell pepper, blanch them, cut the coriander into sections, prepare minced garlic, chopped green onion, and use Sichuan pepper oil, chili oil, very fresh soy sauce, and balsamic vinegar.

Prepare the sauce; 3) Put the deboned meat and celery shreds in a vegetable basin, add an appropriate amount of salt, sugar, garlic paste, chicken essence, and seasoning sauce, and stir evenly. 4) Put it on a plate, sprinkle with chopped green onion and coriander, and the meat will be fragrant.

The bright-colored cold deboned meat is completed with pork belly and braised dried beans: cut the pork belly with skin into mahjong pieces; soak the dried beans in warm water until soft, clean them, and cut them into inches; add oil to a hot pan, and when the oil is hot, fry the pork belly pieces until they are oily and

The surface is slightly yellow; stir-fry ginger slices, red pepper segments and star anise until fragrant.

Add cooking wine, soy sauce and a small spoonful of sugar, stir-fry until the meat is completely coloured; add boiling water and bring to a boil over high heat, then reduce to low heat and simmer for about 50 minutes; then add the processed dried beans, stir well and add an appropriate amount of salt to taste

, continue to simmer for about 20 minutes, then reduce the juice over high heat; Ingredients for stir-fried pork slices with tofu soaking: 300g lean meat, appropriate amount of tofu soaking, three okra (optional), 2 to 3 millet peppers (optional),

Appropriate amount of light soy sauce, salt, sugar, oyster sauce, corn starch, appropriate amount of garlic and ginger; Method 1. Marinate the lean meat slices with light soy sauce, raw powder, salt and sugar for 10 minutes to add flavor. Wash the okra and blanch it in boiling water. Let cool and cut into hob pieces. Soak the tofu.

Boil clean water until soft and take it out; 2. Cut the garlic and ginger into mince, shred the millet and pepper, prepare a bowl of hot water, add oyster sauce, cornstarch, a pinch of salt and light soy sauce and set aside; 3. Heat oil in a pan and saute minced garlic and ginger until fragrant

Add the meat slices and stir-fry over medium-high heat. Remove from the plate and set aside. No need to wash the pot. Continue to add a little oil and soak the soybeans in oil and stir-fry. Add the freshly prepared juice, cover the pot and simmer for 1 to 2 minutes. Add the meat slices, millet, pepper and okra and stir-fry over high heat.

Stir-fry until the juice is reduced, then serve on a plate.

Ingredients for Braised Carp: Carp Ingredients: Shredded ginger, garlic, salt, cooking wine, vinegar, soy sauce wine, Laoganma black bean, coriander, chopped green onion, red pepper. Method: 1. Start when the ingredients are ready. Turn up the heat first.

Add an appropriate amount of oil to the pan, then place the carp into the center of the pan and fry, turning the fish over after about half a minute.

2. In about half a minute, the fish will be almost fried. Pour a bowl of water into the pot and continue to cook the fish. Add cooking wine, shredded ginger and salt, and then cover the pot.

3. After one minute, add appropriate amount of vinegar, soy sauce, Laoganma black beans and garlic into the pot. Finally, add the chopped red pepper shreds into the pot.

4. After another five minutes, it will be ready. Put the fish directly into the plate covered with coriander, then sprinkle the chopped green onions into the fish soup in the pot, and then pour the fish soup evenly into the plate.

Tips: After cleaning the carp, be sure to remember to remove the cramps, which are the two white threads on the carp. Once done, put it in a plate, wrap it with plastic wrap and put it in the refrigerator for 2 to 6 hours.