1. Cooking in Kangxiang

Materials:

Rice, water and oil

Practice:

1. Cook the rice with water.

2. squeeze the rice into small pieces with a shovel.

3. after heating the pan, pour a little oil, add the rice pieces and fry until both sides are golden.

2. Stewed mushrooms with local chicken

Materials:

Local chicken, mushrooms, ginger slices, cooking wine, salt and water

Practice:

1. Cut the local chicken into pieces, add ginger slices and cooking wine and marinate for half an hour.

2. Heat the oil in a hot pan, add onion and ginger and stir-fry until fragrant.

3. Add the local chicken pieces and stir-fry until it is 8% cooked.

4. Add mushrooms and add salt to taste, add water until the chicken pieces are flooded, boil and simmer for 1 hour.

3. Crock yellow croaker

Material:

Yellow croaker, onion, green pepper, cooking wine, oyster sauce, ginger slices and salt

Practice:

1. Cut the yellow croaker, green pepper and onion into pieces.

2. add proper amount of cooking wine and oyster sauce to the crock, and add ginger slices and stir well.

3. put the yellow croaker, green pepper and onion into a crock, and add clear water until all the ingredients are flooded.

4. Cover and steam in a steamer for about 15 minutes.

4. Meat on a platform

Material:

Pork, onion ginger, salt, sugar, cooking wine, soy sauce, soy sauce, 1 platform

Practice:

1. Add salt to pork slices, and marinate with cooking wine for half an hour.

2. boil water in the pot, add onion and ginger, soak in water and blanch the pork for later use.

3. Heat the oil in a wok, add onion, ginger and garlic and saute until fragrant.

4. pour in seasoning and cook until it is thick.

5. Pour the blanched pork into a pot and cook until it tastes good.

5. Dry pot beef

Material:

Beef, dried pepper, pepper, ginger and garlic, onion, green pepper, salt, soy sauce, sugar and cooking wine

Practice:

1. Cut beef into thin slices, add salt, cooking wine, soy sauce and soy sauce, and marinate for 2 minutes.

2. Stir-fry dried peppers and prickly ash in a hot pot for later use.

3. Cool the oil in a hot pan, add onion, ginger and garlic and saute until fragrant.

4. Add beef and stir-fry until the color turns white.

5. add green pepper and seasoning, add a little water and cook until the soup thickens.

6. add stir-fried dried pepper and pepper and stir-fry for a few times.

6. Braised pork with plum vegetables

Material:

Pork streaky pork, plum vegetables, onion, ginger, cooking wine, soy sauce, salt and sugar

Practice:

1. Wash pork pieces slightly, add onion ginger, cooking wine, soy sauce, soy sauce, salt and sugar to marinate.

2. shred the plum vegetables and put them in the bottom of the plate.

3. Put the pickled pork pieces on the plum vegetables.

4. Pour clean water into the pot, the water level is higher than the meat, bring to a boil with strong fire, and steam with low fire for 1-1.5 hours.

5. Turn the plate upside down, take it out and buckle it on the plum vegetable, and buckle the meat on the plum vegetable.

7. Eel pot

Material:

Eel, mushroom, onion, ginger, cooking wine, salt, chicken essence, white pepper, raw flour and garlic

Practice:

1. Wash the eel thoroughly, soak it in cold water to remove the fishy smell, and cut it into sections for later use.

2. Shred onion and ginger, sliced mushrooms and minced garlic.

3. add water to the pot and bring to a boil. add cooking wine, scallion, ginger and mushrooms to boil.

4. Add the eel segments and simmer for 5 minutes, then add salt, chicken essence and pepper to stew until the meat is cooked.

5. finally, add sugar and mix well, and add cornstarch to thicken.

8. Stone pot tofu

Material:

Tofu, dried shrimp skin, lean meat, ginger, garlic, dried Chili, onion, salt, chicken essence, soy sauce, cooking wine, and soy sauce

Practice:

1. Slice the lean meat with salt, chicken essence, a little soy sauce and cooking wine.

2. add a little soy sauce and a little soy sauce to the water, and put it on the steamer after boiling.

3. spread the shrimp skin on the stone pot, then put the cut tofu on it and steam it in a steamer for 1 minutes.

4. Boil water in a stone pot, add a small amount of oil, and stir-fry ginger, onion and dried pepper when the oil is hot.

5. add the marinated shredded pork, stir-fry until it changes color, and add tofu and stir-fry a few times.

6. add water to taste, add salt, chicken essence and cooking wine, add it to boil, and continue to stir fry with low heat.

9. Hand-patted pork

Material:

Pork belly, garlic, pepper, pepper, salt, sugar, soy sauce, soy sauce

Practice:

1. Slice pork belly and blanch it in water.

2. Heat oil in the pan, saute minced garlic and pepper, add pepper and saute.

3. Add pork belly, add salt, sugar, soy sauce and soy sauce to taste.

4. Chop the sliced meat with a knife until it breaks, and stir-fry until it tastes good.

1. Butter tea

Material:

Butter oil, milk powder, black tea, sugar, salt and water

Practice:

1. Heat butter in a pot until it melts.

2. Add black tea and bring to a boil.

3. add proper amount of milk powder, sugar and salt, and stir well.

11. Fried meat with garlic moss

Materials:

Pork, garlic moss, onion, ginger, soy sauce, salt, sugar, cooking wine and water starch

Practice:

1. Slice the pork and marinate it with cooking wine and salt for 1 minutes.

2. cut garlic moss into pieces, and mince onion and ginger for later use.

3. add oil to the pot, heat it to 6%, add garlic moss and stir fry.

4. Add pork and stir-fry until the meat changes color.

5. add seasoning and stir-fry evenly, and add appropriate amount of water to boil.

6. thicken with starch water.

12. Sauté ed duck with soy sauce

Material:

Duck, bean paste, dried pepper, onion ginger, garlic, pepper, cooking wine, salt, sugar, soy sauce, soy sauce

Practice:

1. Cut duck into small pieces, add salt and marinate in cooking wine for 2 minutes.

2. Heat the oil in the pan, add onion, ginger, garlic and bean paste and stir-fry until fragrant.

3. Add duck meat pieces, add sugar, salt, soy sauce and soy sauce and stir-fry until each piece of meat is evenly covered with seasoning.

4. add dried chilli and pepper powder and stir-fry until the duck meat is evenly colored.

5. add water or chicken soup, bring to a boil, turn to low heat and simmer until the water is slightly less, and then serve.

13. Papaya millet porridge

Material:

Millet, papaya, sugar, milk and water

Practice:

1. Wash the millet with clear water.

2. Peel papaya and cut into small pieces.

3. pour water into the pot, add millet and papaya pieces, boil over high heat and turn to low heat for 2 minutes.

4. add some sugar and milk and cook for another 1 minutes.

14. pancake fruit

materials:

eggs, dough, stuffing (bean paste stuffing, etc.), condensed milk

practice:

1. Take a portion of dough and knead it into a cake.

2. put the cake in a pan and fry until golden on both sides.

3. spread a proper amount of condensed milk on the cake and spread the stuffing.

4. break up the eggs, pour them into the pot and fry them with the stuffing on the cake.

5. Slice the pancake fruit with a knife.

15. Fried peanuts

Material:

Peanuts, edible oil

Practice:

1. Wash peanuts with clear water and drain.

2. Cool the oil in a hot pan. When the oil temperature is 8% hot, add peanuts and fry until golden brown.

3. Take it out and put it in a colander, and filter the excess oil.