1. Salt and pepper pipa legs

Materials: Zhengyangjiayuan pipa legs

Method:

1. Soak the pipa legs in cold water for one hour , remove the blood, drain, add all the seasonings and marinate for one hour.

2. Wash the basil leaves, also known as the nine-story pagoda, and drain them.

3. Prepare a plate of sweet potato powder. Coat the marinated chicken wings with a layer of sweet potato powder and set aside.

4. Heat oil in the pot, add basil and fry for a few seconds, remove and set aside.

5. Fry the pipa legs slowly over medium-low heat until the outer shell is burnt and the inside is uncooked. Fry until golden and take it out.

6. Turn to high heat and heat the oil again, pour in all the chicken wing roots and basil leaves and fry for half a minute, take them out, and sprinkle with your favorite salt and pepper or chili powder, and that's it.

2. Stewed Pipa Legs with Crab Mushrooms

Materials: Zhengyang Homestead Pipa Legs

Method:

1. Boil Pipa Legs in water Blanch it once, change the knife, marinate it with soy sauce, green onions, ginger and aniseed, wash the mushrooms and blanch them in boiling water.

2. Heat up the oil, add the pipa legs, stir-fry, add the mushrooms, Chiba tofu and boiling water, add some starch to thicken it, and take it out of the pan.