Ingredients: chicken half (about 400g), vegetable oil 50g, broth 30g, cooking wine 20g, soy sauce 20g, sugar 10g, water starch 10g, onion 5g, ginger 5g, star anise 4g, refined salt 2g, monosodium glutamate1g.
Methods: Wash the chicken, cut it into pieces, put it in a pot and marinate it with a little soy sauce and cooking wine for 20 minutes. Cut onion into sections; Slice ginger. Fry the pickled chicken pieces in 80% hot oil, and take them out to control the oil; Put the chicken pieces into a bowl, add soy sauce, salt, broth, onion, ginger slices, star anise and sugar, steam them in a cage for 30 minutes and take them out. Pour the steamed chicken soup into the pot and buckle the chicken in the plate. Boil the soup in the pot, adjust the taste with monosodium glutamate, thicken with water starch, and collect the thick soup out of the pot.
2. Braised peppers in oil
Ingredients: 300g of Zanthoxylum bungeanum (green tip). Seasoning: soy sauce 10g, sugar 3g, soy sauce 5g, monosodium glutamate 2g.
Practice: Wash pepper, remove pedicle and cut into sections; Heat oil in the pot, add Chili and fry until the skin is wrinkled; Mix the seasoning into a sauce and soak it in the fried pepper overnight.
3. Braised carp in sauce
Ingredients: carp 1 strip, pork belly100g, and carrot 50g. Seasoning: 300g of oil (about 75g), 3 tbsps of Shaoxing wine and soy sauce, light soy sauce 1 tbsps, sugar and vinegar, refined salt and monosodium glutamate 1 4 tbsps, pepper oil1tbsps, a little onion and ginger, and proper amount of starch.
Practice: Scrape carp scales, remove gills, viscera, wash, obliquely insert a "cross knife" on the fish, evenly spread soy sauce, fry in oil pan until both sides are golden, and pour into a colander; Pork belly and carrots are cut into small pieces. Heat a wok, add a proper amount of base oil, stir-fry shallots and ginger, add meat slices and carrot slices, burn Shaoxing wine, vinegar, soy sauce, white sugar and refined salt, add the soup to boil, add the fried carp, and simmer on low heat until the soup is thick. Pick the shallots and ginger, add monosodium glutamate and water starch to thicken.