Kung Pao Chicken

Ingredients: 300g chicken breast, one cucumber, one carrot, one green onion, whole head of garlic, salt and a seasoning spoon, raw Add one tablespoon of smoked bean paste, two tablespoons of Pixian bean paste, one tablespoon of rice wine, two tablespoons of sugar, and two tablespoons of vinegar. Method: 1. Cut cucumber, carrot and green onion into small pieces, the size is according to your preference. 2. Mix light soy sauce, garlic cloves, sugar and vinegar into juice and set aside. Cut the chicken into cubes, mix well with egg white rice wine and marinate. Add some oil to the pot, stir-fry the mushrooms and beef until half cooked, set aside. 3. Put the fried sauce into the pot and stir-fry, add the bean paste and stir-fry until red, then add the carrots and fried chicken breast. Then add the onion and cucumber and stir-fry for a few times.

Sheep blood tofu

Ingredients: 1 piece of sheep blood, 1 piece of water tofu, 1 handful of leek moss, appropriate amount of oil, appropriate amount of salt, a small amount of sugar, and a small amount of rice wine. Method: 1. Cut sheep blood into pieces, soak in hot water and pick it up. 2. Cut tofu into small pieces, soak in hot water and pick it up. 3. Clean and chop leek moss. 4. Heat oil in a pot, add ginger paste and garlic paste and stir-fry. When fragrant 5, add half a small plate of cold water, add Chaotian pepper pork sauce, sugar, smoke first, bring to a boil 6 add sheep blood, add water tofu, add cooking wine until red and boil for 3 minutes. 7. Add some salt and bring to a boil, add white pepper, MSG, sprinkle some green garlic paste and stir-fry evenly, pour some oil and chili pepper and it’s done

Braised Beef Brisket in Tofu Skin

Ingredients: 500g beef tendon, 500g tofu skin, 30ml light soy sauce, appropriate amount of salt, 2 star anise, 1 piece of ginger, 2 garlic, 3 rock sugar, appropriate amount of oil. Method: 1. Clean the beef tendon, cut it into pieces, boil it in water to remove the blood, then pick up the meat and set aside; soak the tofu skin in small water in advance, if you want the taste, you can choose not to soak it; cut the garlic Shape into thin slices and cut the ginger into slices; 2. Add some oil to the pot, add ginger and garlic and sauté until fragrant, then add star anise and beef tendon and sauté for a while, finally add rock sugar and light soy sauce, stir-fry for about 1 minute. Then add an appropriate amount of water and simmer on low heat for 30 minutes. When the water is almost reduced, add the tofu skin, stir-fry for 2 minutes, then add salt and MSG. After stir-frying evenly, you can remove the pot.

Pork belly and roasted chestnuts

Materials: One pound of pork belly, appropriate amount of chestnuts, a small amount of green onions, a small amount of dark soy sauce, a small amount of light soy sauce, an appropriate amount of old rock sugar, a small amount of rice wine, a small amount of star anise, A small amount of ginger

Method: 1. Clean the pork belly and cut into small pieces, blanch, remove and drain, and cut the ginger into slices. 2. After making crosses on the chestnuts, boil them with warm water for 10 minutes with the shells still attached, then add cold water, remove the shells and remove the meat for later use. 3. Add a little oil to the pot, add an appropriate amount of rock sugar, simmer slowly over medium-low heat, stir constantly, once the color becomes darker, add the pork belly, stir-fry evenly and color. 4. Until it starts to bubble a lot, add light soy sauce, follow the same method as dark soy sauce: 1:1.5, stir-fry briefly, add ginger slices, star anise, add enough water to cover the meat, and add a little rice wine. 5. Cook until 1/3 of the water consumption is reduced. At this time, add chestnuts. After the red color is boiled, turn to low heat and simmer. When the sugar color gradually changes, turn to red color. Stir and stir-fry until the sugar color turns red.

Sprinkle green onions before serving