Practice: 1, drumstick cleaning. Use clear blisters 1 hour. 2. Cut a knife on the chicken leg with a knife; 3. Add marinade (red wine, soy sauce, king soy sauce, sugar, black pepper, pepper noodles (sprinkled twice), five-spice powder, starch, Jiang Mo, monosodium glutamate and pure honey) according to COOK 100, and mix well. Marinate for more than 2 hours.
4. Boil the pot and paint it. Add the marinated chicken legs. 5. fry one side until golden brown, then turn it over and fry the other side. 6. After both sides are golden, pour in the remaining juice of the pickled chicken wings. 7. Cover and simmer. 8. Cook until the juice is dry, and easily pierce the chicken leg with chopsticks.
Dongpo meat material: 600g pork belly, appropriate rapeseed. 100 g rice wine, 40 g light soy sauce, 30 g white Dongru, 30 g sugar and 20 g ginger. Practice: 1, wash and cook pork belly for 5 minutes, remove and control drying, and wash the bottom with rapeseed. 2. Take a stone pot and put it into the onion and ginger slices to lay the bottom. Add pork belly, add sugar and soy sauce, and pour rice wine. The relative height with rice wine should not be too high.
3. Turn to low heat and stew for two hours. Take out the meat and steam it in a bowl for 30 minutes. Then take out the steamed Dongpo meat and pour it into the raw juice of boiled beef.
Prepare ingredients in advance for fried beef tenderloin slices: beef tenderloin175g, potato (yellow skin)150g, 25g of Dutch beans, 20g of cauliflower, 20g of whole wheat flour, 5g of spicy soy sauce, 20g of animal oil (seasoning), 5g of salt and 3g of white pepper.
Practice process: 1. Wash beef tenderloin, remove tendon and skin, cut into 3 sections, pat it into pieces with a flower knife, marinate it with salt and white pepper for about 10min, pat a layer of dry flour, cut the whole potato into pieces, and stir-fry cauliflower and peas respectively;
2. When the pork tenderloin is cooked in a thick-bottomed pot, put it in, fry it on both sides with high fire, color it, drain the remaining oil, cook it with spicy soy sauce, put it on a plate, add potato chips, stir-fry flowers, stir-fry lentils and pour in the original juice.
The secret recipe of self-made griddle sauce for griddle fish is made by mixing 500g of Le Jia griddle sauce, Lee Kum Kee garlic Chili sauce and oil consumption100g, tomato sauce, chopped peanuts, 50g of seafood soy sauce and mushroom soy sauce, 30g of sugar, galangal powder and spice powder (star anise, pepper, galangal and pepper)15g.
Application: all kinds of dry pot dishes, both salty and spicy, such as dry pot fish. Practice: (1) First, clean 250g of Ankang roe, 0/50g of healthy fish skin and 0/00g of Ankang fish white with white vinegar water (water and white rice vinegar 15: 1), and add onion, ginger slices and kloc.
(2) Remove Dongru, ginger slices and Xianglai from the marinated fish offal, scald it in boiling water, and rinse the residue with cold water. (3) Boil 20g of cooking oil in a vegetable pot for 3min, add 35g of self-made dry pot sauce and 20g of millet pepper rings, stir-fry until fragrant, add150g of bone soup, add 3g of fish offal and chicken essence powder, stir-fry with a wooden shovel for about 3min until the juice is digested and absorbed, put it into a spicy dry pot filled with 80g of shallots, and sprinkle 20g of diced leeks with moss.