Spilled chicken

Ingredients: 1 Sanhuang chicken, onion, ginger, spicy sauce, salt, pepper and vegetable oil

Practice:

1. Wash the chicken, cut it into small pieces, add ginger and onion, and marinate with a little salt for a while. Take a clean bowl and put it in the spicy sauce. Heat another pot, add two tablespoons of vegetable oil, heat the oil to 7%, and add pepper, onion and ginger to make it fragrant.

2. Use a strainer to remove pepper, onion and ginger, pour hot oil into a bowl filled with hot sauce, and stir evenly. Pot, boil the water. After boiling, pour the chicken into the pot with ginger and onion.

3. Boil the chicken, immediately turn off the fire, put the chicken in water for about 1 minutes, take it out, wash the foam with clear water, soak it in cold water for 5 minutes, put it on a plate, take the red oil from the chicken and sprinkle a little chopped green onion and peanuts.

cumin sparerib

Ingredients: pork sparerib, green pepper, onion, cumin, soy sauce, coriander, white sesame, oil and salt.

Practice:

1. Remove seeds and pedicels from green and red peppers, cut onions, chop pork ribs into small pieces, add a few slices of ginger to the pot under cold conditions, boil and simmer for a while, then remove and drain for later use;

2. Heat the pan, pour more oil, add the ribs and fry for five minutes, then drain the oil;

3. Leave a little oil in the pot, pour in the green and red pepper pieces and stir-fry until it breaks, and add a little salt to stir-fry evenly;

4. Return the fried spareribs to the pan and stir fry together. Pour in a little soy sauce and salt and stir fry evenly. Finally, sprinkle a little coriander and white sesame seeds to serve.

Steamed chicken with mushrooms

Ingredients: 3g chicken wings, 12g fresh mushrooms, 1g instant fungus, 2g ham, 1/2 teaspoon salt, 2 teaspoons soy sauce, 1/2 teaspoon cooking wine, 1/2 teaspoon pepper, 1/2 teaspoon sugar, 1/4 teaspoon monosodium glutamate, 2 teaspoons olive oil, 1 tablespoon sesame oil and ginger.

2. Boil water in the pot, add auricularia and shiitake mushrooms, blanch for three minutes, remove and rinse with cold water, and drain.

3. Put the chicken wings, mushrooms and auricularia into a large bowl, add salt, soy sauce, cooking wine, pepper, sugar and monosodium glutamate, grab well, and finally pour in olive oil, grab well and marinate for 3 minutes.

4. Cut the ham into thick slices of about 7mm, and cut one slice into four pieces.

5. Arrange all the ingredients in the deep bowl in the order of chicken wings-mushrooms-fungus-ham slices-chicken wings

6. After the steamer is boiled over high fire, put the bowl in and steam over high fire for about 13 minutes.

7. Take it out, sprinkle with chopped green onion, heat sesame oil and pour it on chopped green onion.

Fried bean curd with bean sprouts

Ingredients: 12g of bean sprouts, 3g of leek, 3g of carrot, 1 piece of old bean curd, 1 spoon of soy sauce, 1 spoon of vinegar, 1 spoon of oyster sauce, and appropriate amount of salt

Practice:

1. Cut the bean curd into small cubes about 1cm thick.

2. cut the leek into sections.

3. fry the tofu in an electric baking pan or pan until both sides are golden, and clip it out for later use.

4. Slice carrots.

5. add a spoonful of soy sauce, a spoonful of vinegar and a spoonful of oyster sauce to the dish and mix well for later use.

6. Heat the oil in a hot pot until it is 8% hot.

7. Add soybean sprouts and carrots and stir-fry for 1 seconds.

8. Add fried tofu and stir-fry for 1 seconds.

9. Add the juice and stir-fry for 1 seconds.

1. Add leeks and stir-fry for 1 seconds.

11. Add a proper amount of salt and stir-fry for 5 seconds before serving.

shredded pork belly

Ingredients: 1 pork belly, 1 tbsp Chili oil, 5 shallots, 1 ginger, 2 coriander, 1/3 tbsp pepper, 2 star anise, 1 tbsp peanut, 1 tbsp cold soy sauce, 1 tsp white sugar, 3 tsps salt, 1/3 tsp chicken essence, 1/3 tbsp balsamic vinegar and 1 tsp sesame oil < p

2. blanch the pig's belly with boiling water, remove it and wash it with cold water for later use.

3. Add ginger, pepper and star anise to the pork tripe, and add two teaspoons of salt pressure cooker to cook until it is soft.

4. Remove the cooked pork belly from the cold water.

5. Shred pork belly for later use.

6. Put pork tripe, coriander, chopped peanuts and chopped chives together in a flavor bucket, add one teaspoon of soy sauce, sugar, salt, chicken essence, balsamic vinegar and chili oil, mix them evenly, and pour one teaspoon of sesame oil on them.

Fried ribs with garlic

Ingredients: ribs 5g, half of garlic, light soy sauce, salt and Chili oil.

2. cut garlic into pieces for later use. Put the oil that can't pass the ribs in the pot. When the oil temperature reaches the point where the chopsticks are put in, they will be fried. When they are fried, they will be taken out with golden appearance.

3. I fried the ribs of this size for about 4-5 minutes and then fished them out.

4. put a little oil in the pot, saute the garlic until fragrant, add the ribs and stir-fry until the garlic is wrapped on the ribs. Perfect pot!

Beef tenderloin in oyster sauce

Practice:

1. Wash the beef tenderloin and cut it into strips, cut the seafood mushrooms into the same length as the beef, shred the onion and cut the shallots into sections;

2. Beef tenderloin should be evenly sized and marinated with soy sauce, soy sauce, cooking wine, salt, chicken essence and water starch for later use;

3. Pour a little cooking oil into the marinated meat and mix well. Pour an appropriate amount of oil into the pot. When the oil temperature is 5% hot, put it in Jiang Mo and pour in beef tenderloin, stir-fry and take it out.

4. Put the base oil in the pan. When the oil is hot, first pour the onion and stir-fry until fragrant;

5. Stir-fry the seafood mushrooms until soft, add beef tenderloin and stir-fry, add oyster sauce and stir-fry;

6. Sprinkle the shallots and stir-fry them evenly, and then serve.

Stir-fried pork liver at home

Ingredients: pork liver: appropriate amount, pepper millet spicy: appropriate amount, ginger garlic: appropriate amount, cooking wine; Appropriate amount, starch: appropriate amount, soy sauce: appropriate amount, chopped pepper: a little, chicken powder: a little

Practice:

1. Wash the pork liver, change the knife and cut it into small triangular pieces with a thickness of 2mm, marinate it with two spoonfuls of cooking wine and a little salt for a while, and add appropriate amount of starch when you put it in the pot and mix well.

2. Cut the bell pepper and millet pepper into 8mm pieces, and slice the ginger and garlic for later use.

3. after the pan is hot, pour in cooking oil (a little more than the usual amount of cooking), while the oil is not hot, put in pork liver, quickly spread it until it is all broken and white, and then filter the oil and take it out.

4. Use the remaining base oil in the pot, add ginger and garlic slices, stir-fry the fragrance, then add Hangzhou pepper and diced millet, stir-fry evenly, and when the side dishes are evenly covered with oil, add pork liver and continue to stir-fry for 1-2 minutes.

5. When the side dishes are evenly covered with oil, add pork liver, pour in a little cooking wine, and continue to stir fry for 1-2 minutes.

6. finally, add a proper amount of soy sauce, chopped pepper and chicken powder, stir-fry evenly, then turn off the heat and plate.