Braised pig's trotters raw materials: 500 grams of pig's trotters, appropriate amount of green onions and minced ginger. Condiments: marinade packets, salt, light soy sauce, chicken essence, rice wine, white sugar and dark soy sauce. Procedure: 1. Clean the pig's trotters.

Blanch the blood, pick it up and put it in a pot of purified water.

2. Add marinade bag, rice wine, and sugar, bring to a boil, simmer over low heat until tender, remove the bones, spread evenly on the soy sauce, dry in the sun, fry until soft, and stir-fry the sugar color.

3. In another pan, sauté the green onions and minced ginger until fragrant, add the pig's trotters, add cooking wine and sugar, add the pork trotters, add cooking wine and sugar until the soup has not passed through the raw materials, and add an appropriate amount

Add salt, light soy sauce, and chicken essence. Boil and stir-fry the sugar until brown. Put the pig's feet into a large plate and pour the remaining sauce on top.

Ingredients for braised pork with black fungus: pork belly, black fungus, leek moss, Pixian bean paste, tempeh, light soy sauce, ginger and garlic, star anise Method 1. Wash the pork belly, add cold water to the pot, boil the water for a minute or two to remove the blood

, rinse it with water, put it into a stone pot, add star anise, dongru, and ginger slices, bring to a boil and cook over low heat for 15 minutes. Take out the steamed meat, cool it completely and cut into slices. It is not easy to cut into thin slices when it is hot.

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2. Wash the soaked black fungus, cut the chives into sections, mince the ginger and garlic, mince the Pixian bean paste, and prepare the water and black beans.

3. Heat the oil in the pot, sauté the ginger and garlic until fragrant, reduce the heat to a simmer, and stir-fry the Pixian bean paste and black bean paste into chili oil.

4. Add pork belly slices, sauté for two to three minutes, add light soy sauce and stir-fry evenly.

Add black fungus and stir-fry for a minute or two.

5. Add part of the leek moss and white garlic, stir-fry a few times quickly, add the leek moss leaves, and stir-fry twice.

Three cups of chicken food: appropriate amount of chicken, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 10 to 15 slices of ginger, 4 cloves of garlic, 10 tablespoons of fermented rice wine, appropriate amount of rock sugar, and 1 tablespoon of sesame oil. Method: 1. Chop the chicken into pieces

Rinse black pepper chicken pieces of medium size and put them into a pot with cold water. After the water boils, simmer for 2 minutes to boil out all the blood. Rinse and set aside.

2. Pour sesame oil into the wok, then add garlic cloves and ginger slices and stir-fry until fragrant. Add water-soaked black pepper chicken pieces and stir-fry until fragrant.

3. Next, you need to add the fermented rice wine, light soy sauce, dark soy sauce and old rock sugar and stir well; 4. After stir-frying evenly, cover the lid and simmer over low heat for 10 minutes. Finally, remove the red sauce and thicken the sauce. Sprinkle with coriander.

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