Sharing four delicious rice dishes~Absolutely clean up the rice! 1. Chili Ma Ke Water Chicken 1. Remove the bones from three chicken legs and wash them, add green onions, ginger, and cooking wine and cook for 10 minutes, remove, 2. Soak in cold water and cool

, keep a small bowl of the soup for cooking the chicken legs for later use. 3. Pour the minced garlic, millet pepper, chili noodles, pepper, sesame seeds, and hot oil into the bowl. Stir evenly and let it sit for 2-3 minutes to better produce red oil.

4. Then add two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce, two spoons of vinegar, an appropriate amount of salt, sugar, chicken essence, and two spoons of the chicken soup cooked before, mix well and set aside. 5. Slice the chicken legs and put them on the plate. It's okay.

Cook some side dishes as a base, 6. Pour in the prepared sauce and refrigerate for 2 hours to allow the flavors to settle.

2. Spicy and sour lemon chicken feet, cut nails, add green onion, ginger, cooking wine and cold water for 10 minutes, remove, wash and soak in ice water, cut from the line, twist the joints to remove bones, add garlic, chili powder, white sesame seeds, pour hot

Add oil to bring out the aroma. Mix 8 tablespoons of light soy sauce, 3 tablespoons of mature vinegar, and 2 tablespoons of sugar. Drizzle the chicken feet with the sauce. Add lemon, coriander, and millet. Mix well and marinate in the refrigerator for 1 hour.

3. Put minced garlic, 2 spoons of Korean hot sauce, 1 spoon of light soy sauce, 1 spoon of chili powder, 1 spoon of sugar, half a spoon of salt, and 1 spoon of sesame oil in a Korean-style bean sprout mixing bowl. Mix well and cook the bean sprouts. Remove them from cold water.

Drain, put in the sauce basin, add some green onions, mix well and eat.

4. Place the squid on the iron plate in a pot with cold water, blanch the ginger slices in cooking wine, take them out, sauté the onion with a little oil, add millet, pepper and garlic slices, and a tablespoon of bean paste, stir-fry the red oil, add the squid and stir well, and finally

Pour in a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of oyster sauce, and a spoonful of cumin powder, stir well and serve.