Large Plate of Chicken

1. Wash the chicken, chop it into pieces, blanch it in a pot of boiling water with cooking wine, remove and drain;

2. Heat oil in a pan, add star anise, cinnamon, bay leaves, dried chilies, Sichuan peppercorns, onion and ginger slices and stir until fragrant;

3. Add chicken pieces and stir-fry for 3 minutes, add light soy sauce, dark soy sauce, and white sugar Stir-fry until colored;

4. Add boiling water to cover the chicken pieces. After boiling, add tomato paste and lemon juice, cover and turn to low heat for 20 minutes. Add green and red pepper, salt, and pepper, and reduce the juice over high heat.

Pearl lotus root balls

1. Soak the glutinous rice in water for 2 hours and drain;

2. Chop the green onions and mince the ginger;

3. Add cornstarch, salt, cooking wine, chopped green onion, and minced ginger to the meat filling and mix well;

4. Grind the lotus root into minced lotus root with a utensil, add it to the prepared meat filling and mix well;

5. Roll the meat filling into balls and roll a layer of rice on top of the glutinous rice;

6. Put it in a steamer and steam it over high heat for 20 minutes in boiling water;

Braised Chicken Feet

1. Remove the nails from the chicken feet, blanch them and take them out;

2. Fry the chicken feet until they turn into sugar color;

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3. Add onion, ginger, star anise, red pepper and stir-fry until fragrant;

4. Dark soy sauce and light soy sauce 1:1, and a bowl of rice wine. Bring to a boil;

5. Add salt, thirteen incense, and bring to a boil;

6. Cook over medium-low heat for fifteen to twenty minutes over high heat to reduce the juice. Add some MSG to enhance the flavor.

Spicy pig's trotters

1. Wash the pig's trotters and slice the ginger and garlic;

2. Boil water in a pot, add onion and ginger slices, and pour Add a little cooking wine, and after the water boils, put the pig's trotters into the water, skim off the floating foam and fish out the pig's trotters;

3. Put oil in the pot, add dried chili peppers, Sichuan peppercorns, aniseed, ginger slices, and garlic slices Stir-fry until fragrant;

4. Add the pig's trotters and stir-fry, add dark soy sauce, mature vinegar and salt to taste, add water to cover the pig's trotters;

5. Bring to a boil over high heat and reduce to low heat. The juice can be collected when the pig's trotters are cooked.

Sweet and sour short ribs

Ingredients: 1 spare rib, 4 garlic cloves, 2 shallots, 3 tablespoons rice vinegar, 3 tablespoons rice wine, 1 brown sugar, 2 tablespoons soy sauce, boiling water A bowl, appropriate amount of oil

Steps:

1. Wash the ribs and drain the water. Peel the garlic and cut it in half. Peel off the outer layer of dry clothing from the shallots and remove the roots. Wash well.

2. Pour oil into the pot, add garlic and green onions and fry until fragrant. Add the pork ribs and stir-fry until the bones hidden in the meat are exposed.

3. If there is too much oil, pour out part of it, leaving a small amount of base oil, and pour 3 tablespoons of rice vinegar.

4. Pour 3 tablespoons of rice wine.

5. Add a small piece of brown sugar.

6. Pour boiling water until it reaches the end of the ribs.

7. Pour 2 tablespoons of soy sauce.

8. Return to the wok over high heat to collect the juice. If it is too light, you can add a little salt. If you want the color to be darker, you can also add a few drops of dark soy sauce.