Since ancient times, there has been a saying that "there is no feast without chicken" when it comes to homemade roast chicken. Of course, a complete banquet cannot be complete without chicken.

***Enjoy a home-made roast chicken recipe. Prepare it in advance and steam it in a pot for about 10 minutes before serving. The chicken breast is reheated to make it more delicious.

Prepare food in advance: whole chicken, spring onions, ginger slices, garlic, star anise, peppercorns, galangal, and cinnamon.

Cut off the chicken breasts and chicken feet with nail clippers, rinse them with clean water, put them into a basin, pour 1 spoonful of rice wine and dongru, pour in water that has not yet soaked the whole chicken, soak for 1 hour, take it out, and then drain the chicken.

Put it into a pot of boiling water and wash the surface and abdomen of the chicken again with hot water to help remove the fishy smell.

After the surface of the whole chicken has faded, use kitchen oil-absorbing paper to wipe off the surface moisture. Set it aside to dry for about an hour. Pour some honey on the chicken and spread it. Wipe it twice more.

Pour enough oil into the pot and bring to a boil for 4 minutes. Place the whole chicken into the pot and cook over medium heat slowly.

If the pot is very small and the oil in the pot cannot completely cover the chicken, use a large spoon to continuously pour oil on the chicken body, fry one side until both sides are golden brown, turn the chicken over and fry until both sides are golden brown, then remove.

Put the fried chicken into the rice cooker, pour half a pot of warm water, add an appropriate amount of winter squash, ginger slices, garlic, then add 5 spoons of light soy sauce, 2 spoons of rice wine, 5 spoons of dark soy sauce, an appropriate amount of salt and

Old rock sugar, 2 star anise, 3 slices of galangal, a handful of peppercorns, and 1 piece of cinnamon. Cover and cook for more than an hour. You can turn the chicken in the middle.

Spare ribs with black bean sauce. Spare ribs with black bean sauce are steamed in advance. During the storage process, the sauce gradually penetrates into the pork ribs. It is steamed for 10 minutes for secondary heating when drinking. It will be crispy and tasty when eaten, and it will not be harmful at all.

Appearance.

Prepare food in advance: pork ribs, black beans, garlic.

Put the pork ribs into clean water to wash off the blood, soak in salt water for 15 minutes to remove the fishy smell, remove and rinse again, set aside to drain.

Peel half a clove of garlic and cut it into minced garlic. Drain the pork ribs and put them into a bowl. Add the minced garlic cut into small pieces, minced ginger, green onion segments, 1 spoonful of watery black bean, a small amount of rice wine, 1 spoonful of sesame oil and an appropriate amount of salt.

Mix well to fully combine the seasonings and seasonings.

Mix the pork ribs with seasonings and condiments and marinate for 10 minutes to allow the flavor to infuse. Then add 1 tablespoon of tapioca starch and stir, then add a tablespoon of oil and stir again to lock in the moisture.

Spread the pork ribs on an open plate and steam them for 18 to 20 minutes. After they are cooked, let them cool and store them in the refrigerator. Just warm them up when you are ready to eat them.

Braised Pork Ribs Braised Pork Ribs can be said to be a veritable special delicacy of the people. No matter in the streets or alleys, when you want to satisfy your cravings and hunger, Braised Pork Ribs must be one of the preferred dishes. It is also the highlight of many banquets and is loved by men, women, old and young.

As the Mid-Autumn Festival is approaching, why not prepare some braised pork ribs and heat them up directly for the banquet, which is convenient and delicious.

Prepare food in advance: pork belly, rock sugar.

Put a piece of pork belly skin down into the boiling frying pan, and cook for 2 minutes until the pork belly skin turns slightly yellow. Remove it, wash it, slice it, put it into a pot of cold water, add 2 tablespoons of rice wine and ginger slices, and cook

Boil for 2 minutes and take out.

Add a small amount of oil to the wok, pour in water and simmer the pork belly over medium heat to remove excess fat.

Add rock sugar to the pot, stir-fry until it turns into a sugary color, then add the pork belly cubes, stir-fry evenly and color, add ginger slices, dried chili peppers, dongru, galangal and cinnamon, stir-fry until fragrant.

Pour in the hot water of the pork belly, 4 spoons of light soy sauce, 1 spoon of pure grain wine and 1 spoon of dark soy sauce. Bring to a boil with an appropriate amount of salt and cook for 30 minutes to reduce the juice.

Prepare the big bones in sauce in advance and just steam them before eating. The more you chew, the more fragrant it becomes.

Prepare food in advance: Rinse pork bones, ginger, and green onion bones with clean water, put them in salted water for 30 minutes, put them into a pot of clean water, add a small amount of ginger slices, winter fruits, and rice wine, and then simmer for 2 minutes after the water boils.

, fish out the big bones.

Add rock sugar and water 1:1 to the pot, a little vegetable oil, slowly simmer until wine red, add a bowl of boiling water, mix well and fry the sugar color.

Add a wide amount of oil to the pot, heat the oil, add dongru, ginger slices, 3 slices of galangal, 2 star anise, 1 cinnamon, appropriate amount of dried chili pepper, stir-fry over low heat until fragrant, pour in the blanched bones, and stir well.

Add the cooked fried sugar, 2 tablespoons of bean paste, 3 tablespoons of light soy sauce, 2 tablespoons of soy sauce, an appropriate amount of salt and enough water, and simmer over medium heat for 40 minutes to reduce the juice.

Beef Brisket Stewed with Tomatoes Beef Brisket Stewed with Tomatoes is an increasingly popular soup. The sweetness and sourness of tomatoes and the deliciousness of beef are closely connected and complement each other. The meat and bone soup is rich when you eat it, and the bright color is more in line with the festive atmosphere of Mid-Autumn Festival reunion.

, is undoubtedly a delicious dish at the Mid-Autumn Festival reunion banquet.

Prepare food in advance: tomatoes, beef tendon, hot pot ingredients.

Clean the beef tendons and put them in salt water. Pour in 2 tablespoons of rice wine and soak for 10 minutes to reduce the fishy smell.

After soaking, remove and cut into pieces. Clean the tomatoes, make a cross cut on the top and blanch them in boiling water for 1 minute. Tear off the tomato skin and chop into small pieces.