which traditional cantonese dishes are simple and delicious? Boiled chicken

food: a whole Sanhuang chicken, 3 tablespoons of soy sauce, rice wine, 2-4 green onions, 2-4 cloves of garlic, ginger slices, salt, soybean oil, rice vinegar and white sugar. Practice: 1. First clean the Sanhuang chicken, boil the water in the hot pot, the water level line should be able to hide half of the chicken, boil the water, first put the chicken in boiling water, and then fish it up and drain it for later use.

2. Put clean water into the hot pot again, then add appropriate amount of green onion, appropriate amount of ginger slices, appropriate amount of rice wine and appropriate amount of salt, and bring to a boil, then add the chicks to boil, and slow cook for 3min. If the water is slow to boil, it will be enough.

Don't cook the chicken breast with a hot sauce to avoid overcooking it. After 3 minutes, just insert the chicken wings with chopsticks and drain it without blood. 3. Prepare a small plate, pour in soy sauce, then add garlic seeds, add appropriate amount of rice vinegar and appropriate amount of white sugar. Cantonese cabbage

Food: 4g fresh cabbage, 3 cloves of garlic, 1 small piece of ginger, 1-3 fresh rice peppers, proper salt, 3 tablespoons of June fresh, proper monosodium glutamate and proper starch. Practice: 1. Clean the small vegetables for use, chop the garlic, chop the ginger and cut the rice pepper into half.

2. Boil the wok with clear water, which needs more water. After boiling, add small vegetables, add a little salt, drop a little vegetable oil, remove the small vegetables from the water, and set aside.

3. Boil the wok, add a proper amount of vegetable oil, add garlic, ginger and rice pepper to stir-fry until fragrant, add fresh June, boil with a small amount of water, add monosodium glutamate seasoning, thicken with water starch until thick, and pour in the cabbage. Sauté ed sausage with peas

Food: 2g of peas, 2 sausages, proper amount of monosodium glutamate, salt and soybean oil. Practice: 1. First, remove the silk from both sides of the peas and cut the sausage into pieces for later use. 2. Add clean water to the wok, add proper amount of salt, and drop a little oil. After the water boils, add the peas and soak them in water until they completely fade, and fish them up for later use. 3. Put a small amount of oil in the wok, stir-fry the sausage until it is translucent, then pour in the peas, add the right amount of salt, and stir-fry the monosodium glutamate evenly.