Stir-fried chicken

Food: 1 farmhouse chicken, dried tempeh, dried chili, chili, onion, ginger, oil, dark soy sauce, rice wine, tapioca starch, white Sugar, salt, vegetable oil. Method: 1. Wash the chicken breast and chop it into small pieces. Add a small spoon of salt, two spoons of rice wine, two spoons of dark soy sauce, a few pieces of green onion and ginger to remove the fishy smell. Marinate for 20 minutes. Place in the freezer, remove and turn over halfway through. Then remove the marinated chicken breast, pick out the green onion and ginger segments, add appropriate amount of tapioca starch to the meat and stir well. 2. Add a little more oil to the wok than usual for cooking, then add ginger, a tablespoon of water, tempeh, and dried chili and stir-fry over high heat until fragrant. 3. After the watery fermented soybean sauce gradually becomes fragrant, pour in the previously marinated chicken breast, turn to medium heat, and slowly stir-fry until the chicken breast loses color and the water dries up; add two spoons of oil and one spoon of sugar halfway through. mix. 4. Stir-fry until the chicken breast is completely dry and fully colored, add a small bowl of boiling water to less than half of the chicken breast, and then bring to a boil over medium heat until it gradually dries up. Okay, this process takes about 10-15 minutes, and you need to season it slightly according to your taste in the middle. Teriyaki chicken steak

Food: 2 pieces of chicken steak (about 180g), brown sugar, pure honey, light soy sauce, dark soy sauce, oil, rice wine, white pepper, ginger Method: 1. Crush the plum blossom meat with a flower knife to make it more tender and tasty. 2. Put the plum blossom meat into a dish, add a small amount of white pepper, 2 tablespoons of rice wine, 1 tablespoon of light soy sauce and some ginger slices, mix well and marinate for 20 minutes. 3. Add 1 tablespoon brown sugar, 2 tablespoons rice wine, 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 teaspoon oil, 1 teaspoon pure honey and a small amount of cold water to a small plate and mix well. It’s the teriyaki sauce. 4. Bring the wok to a boil, add cooking oil, add the chicken chops and fry for a while. Fry on low heat until both sides are slightly browned. 5. Pour the teriyaki sauce into a small plate, bring to a boil, reduce to a simmer and simmer for 3 minutes. 6. Finally, reduce the sauce to a thick consistency, remove from the pot and cut into pieces before serving. Pork slices and green pepper roasted eggplant strips

Food: 2 long eggplants, 4 green peppers, 100 grams of raw pork, onions, ginger, appropriate amount of salt and oil, 2 cloves of garlic, 1/2 tablespoon of dark soy sauce, raw Add 1 tablespoon of soy sauce and cornstarch. Proper method: 1. Remove the stems of long eggplants and green peppers, wash them, cut the eggplants into strips that are slightly thicker than wooden chopsticks, put the tomatoes in a bowl, add a small amount of salt, and stir. Marinate for 10 minutes, as long as the marinating water is released, the eggplant will not absorb a lot of oil during stir-frying, and it will be easy to stir-fry. 2. Cut the fresh pork into shreds, cut the green pepper into shreds, heat the pan with oil, add the eggplant strips and stir-fry the eggplant strips until they loosen slightly, take them out and set aside, add green onions and stir-fry the minced ginger until fragrant, and then Add the meat slices and stir-fry until the color of the meat slices turns white. Pour in the rice wine, dark soy sauce, and light soy sauce and stir-fry evenly. Fry the meat slices until the color turns white. 3. Add the eggplant strips and stir-fry evenly, add half a bowl of water, and then pour in a small amount of salt. Add as little or no salt as possible. Salt is already added during pickling. Bring to a boil and turn to medium heat to infuse the flavor.