1, braised trotters:

(1) Put the pig's trotters in cold water, add onion and ginger cooking wine, blanch them, and put the hot oil into the rock candy novel to boil out the sugar color;

(2) Stir-fry the trotters evenly and add all spices;

(3) Add three spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of cooking wine, and two spoonfuls of soy sauce, stir-fry evenly;

(4) Add boiling water to the pig's trotters, simmer for about 1 hour on medium and small fire, and collect the juice on high fire.

2. Braised chicken wings:

(1) Wash the chicken wings with cooking wine and ginger, fry them in the pan until both sides are golden, and take them out;

(2) Stir-fry the sugar with rock sugar, pour in chicken wings and add onion and ginger;

(3) Two spoonfuls of soy sauce, one spoonful of soy sauce and one spoonful of oyster sauce are stirred evenly;

(4) adding water without chicken wings, and adding fragrant leaves, star anise and kaempferia kaempferia;

(5) Bring the soup to a boil, and simmer until the soup is thick.

3. Braised pork:

(1) Cooked quail eggs, shelled, sliced pork belly and fried with onion and ginger cooking wine;

(2) Pork belly is fried with oil, and two spoonfuls of rock sugar are melted to caramel color;

(3) Pour the pork belly, and pour the boiled water into the pork belly;

(4) Add three spoonfuls of soy sauce, one spoon of soy sauce, one spoon of oyster sauce and one spoon of cooking wine;

(5) Stew with small fire for 30 minutes;

(6) Pour quail eggs, stew for 20 minutes, and collect the juice over high fire.

4. Braised hairtail:

(1) Two spoons of soy sauce, one spoonful of cooking wine, one spoonful of vinegar, one spoonful of soy sauce and a little rock sugar are stirred evenly;

(2) Wash hairtail, cut into pieces, add onion and ginger cooking wine and marinate for a while;

(3) wrapping hairtail in starch oil pan and frying until both sides are golden;

(4) Leave the oil in the bottom of the pot, add onion, ginger, garlic, dried chili and star anise, and stir fry until fragrant;

(5) adding hairtail and pouring the juice;

(6) Add a little water and cook until it is thick and sprinkle with chopped green onion and millet.

5. Braised Japanese tofu:

(1) Two spoons of soy sauce, half a spoonful of soy sauce, a spoonful of oyster sauce, a little sugar and oil, a spoonful of starch and half a bowl of water are mixed evenly;

(2) Japanese tofu is wrapped with starch oil and fried until golden;

(3) Stir-fry fragrant fungus, green pepper and pour into the sauce;

(4) Pour in Japanese tofu, stir-fry and eat evenly.

6. Braised potatoes:

Prepare ingredients: two spoons of soy sauce, one spoonful of oyster sauce, half a spoonful of soy sauce, a spoonful of starch and half a bowl of water and mix well.

(1) Boil potatoes in cold water for 5 minutes, and fry them in oil until they are slightly yellow;

(2) Add minced garlic and stir-fry until fragrant, then pour in sauce and cook until thick.

7. Braised eggplant:

(1) Two spoons of soy sauce, one spoonful of vinegar, one spoonful of oyster sauce, a little sugar, a little salt, chicken essence, and half a bowl of water are stirred evenly;

(2) Cut the eggplant into pieces, add two spoonfuls of starch and mix well. Add the eggplant into the oil pan and fry until golden.

(3) Add a little oil into the onion, garlic and millet, stir-fry until fragrant, pour in the sauce and cook until thick;

(4) Add the eggplant and stir-fry evenly, and sprinkle with coriander and white sesame seeds.

8, roast chicken pieces:

(1) Blanch chicken pieces and ginger slices with wine, remove and drain;

(2) pour oil in a hot pot, stir-fry the chicken pieces until the color is high, and take them out for later use;

(3) Pour oil from the pan, add pepper, and stir-fry two spoonfuls of bean paste with low heat;

(4) stir-fry red oil with low fire, and stir-fry with seasoning;

(5) Stir-fry the chicken pieces and add two spoonfuls of cooking wine;

(6) Add three spoonfuls of soy sauce and one spoonful of soy sauce;

(7) The hot water does not reach the chicken nuggets, and the fire turns to medium-small fire for 5 minutes 15 minutes;

(8) When the juice is quickly collected, add the green and red peppers and stir well.

9. Braised winter melon:

(1) Stir-fry shallots and garlic in hot oil, and pour in wax gourd;

(2) Stir-fry for a while, add dried peppers, two spoonfuls of soy sauce and one spoonful of soy sauce;

(3) Add a proper amount of water, and boil the salted chicken essence to taste;

(4) Pour a little water starch to collect juice until it is thick and sprinkle with chopped green onion.