Recipe for Stewed Pork Vermicelli: Soak sweet potato vermicelli in cold water the night before.

Slice the pork belly, add cold water to the pot, and pour in the rice wine.

Bring to a boil, then simmer over low heat for five minutes to remove the blood.

During this period, prepare the seasonings, including shallots, garlic, ginger slices, dried chili peppers, dried Sichuan peppercorns, galangal, star anise and cinnamon.

Pour out the pork belly, rinse well, drain and reserve the water.

Heat the pot, add the pork belly without adding any oil, and bring to a simmer.

Fry the pork belly until it turns golden brown and a lot of oil comes out.

Pour out some oil, otherwise the finished product will be very greasy.

Turn it red, add rock sugar, and stir-fry until the rock sugar melts.

Add rice wine, light soy sauce and dark soy sauce and stir-fry until coloured.

Add the seasonings and stir well, then pour half the pot of water (a little more water is needed because sweet potato vermicelli is very hygroscopic).

After it comes to a boil, cover and simmer over low heat for 40 minutes.

Open the lid, scoop up the seasonings in the pot and discard.

Add sweet potato vermicelli and salt, bring to a boil again, cover and simmer over low heat for 20 minutes.

After the sweet potato vermicelli is crispy, collect the juice.

Remove the pot and arrange the dishes.

How to make Kung Pao Chicken. The black color on the plate is the sauce. Just put all the sauces and condiments together. Stir with a spoon until the salt and sugar melt. No need to add water. In the food packaging bag is marinated shiitake mushrooms and beef (cut into 1.5x1

.5cm with skin, add light soy sauce, Shaoxing Huadiao and mix well, then add water starch and mix well, finally mix in cooking oil and marinate for about 15 minutes), be careful not to be too salty, just have a little taste, soy sauce is added for

Coloring makes it look better~ The one in the novice bowl is chili oil (youchizi). You need to use these to show the actual effect of the chili oil in the recipe photo on your mobile phone~ The pure white dices on the plate are diced bamboo shoots, because I don’t have any peanuts

Ren, but use it instead ~ Recipe for Kung Pao Chicken 1 Stir-fry: Bring the wok to a boil, add an appropriate amount of cooking oil, first stir-fry the mushrooms and beef until 8 minutes cooked, take it out and set aside ~ Put half of the chili in the pot

Oil, add peppercorns and chili pepper segments and stir-fry until the pepper segments turn yellow, add garlic, ginger slices and diced green onions and stir-fry until the scent becomes fragrant, add the stir-fried shiitake mushrooms and beef, and stir well.

Cook in the sauce and stir-fry until the mushrooms and beef are covered with the sauce. Add peanut kernels and the remaining chili oil. Ingredients for potato stewed chicken legs: 8 chicken wings, 3 potatoes, fish paste, appropriate amount of oil, chicken powder, sugar, appropriate amount of salt.

Use less oil, soy sauce, soy sauce, soy sauce, soy sauce, dark soy sauce, and water. Method: Slice chicken wings, cut potatoes into cubes, and blanch chicken thighs. After blanching the chicken wings, rinse with tap water. If there is cold water, soak it to make it stronger.

Don't cut potatoes so quickly because you are afraid of oxidation. If you don't want to oxidize, soak them in salt water and set aside.

Crush the fish paste, wait for the oil to burn, and then put it in. Stir-fry the garlic until fragrant. Step 6 of Braised Chicken Legs with Potatoes. Add the potato strips and stir-fry until golden brown on all sides.

Add the chicken wings and fry together. Add oil and fry together. Add light soy sauce, sugar, chicken powder and water. Do not overcook the food.

Cover and simmer for about twenty minutes.

Finally, add dark soy sauce for coloring. At this time, you can also taste whether the flavor is sufficient and season to reduce the juice. Remember to continue stir-frying, otherwise it will burn.