Raw Materials:

Spare Ribs, Ginger, Scallions, Spices (Star Anise, Fennel, Sesame, Cinnamon, Grass Fruit, Clove, Incense), Peppercorns (a little bit), Salt, Flavored Grain, Sugar, Soy Sauce (soy sauce)

Methods:

Measurements:

Place spare ribs, butchered to a 4-cm length, into boiling water, and remove from bloodstream and rinse for later use. Ginger slices, scallions cleaned head tied into a knot (3 or so)

Practice: pour oil in the pan, when the oil is still cold at the same time into the sugar (to be more, about a sugar, 2.5 or 3 portions of the oil), slowly stir frying sugar over a low flame. When the sugar water began to turn brown-red, and began to bubble brown-red, immediately the ribs into the pan and stir-fry, and then into the ginger, pepper and spices, stir-frying the aroma of a little wine and soy sauce on the color, mixed with water, add salt and green onion knots, high-fire boil and then turn to a small fire and slowly burned to the pork ribs poi soft, and then clip off the pot of green onions and large pieces of spices, high-fire sauce, when the soup thickens, add monosodium glutamate to the pot. The first thing you need to do is to get rid of all the spices in the pot.

Black Pepper Mushroom Stir Fry Chicken

Raw materials:

Chicken a half onion, mushrooms a catty, a head of garlic, a cut of ginger (about 10 cm long enough), scallions 5, a whole bottle of black pepper sauce (I use the Lee Kum Kee's bottle, a whole bottle is not too much), soy sauce, starch, salt, monosodium glutamate (MSG), cooking oil

Directions:

1. Cut the chicken into pieces, rub a little salt and fry in 6 layers of hot oil until browned and shaped, then remove and set aside. Mushrooms from the center in two under the boiling water to cook 1 minute, then remove and wait for use. Cut the onion into 3cm long pieces, peel the garlic and cut each clove in half, and slice the ginger. Soy sauce and water together with the starch into the gravy.

2. pot of oil, boil to 6 layers of heat, pour into the garlic, ginger and onions, stir fry and pour into the fried chicken, and then add salt, into the black pepper sauce, stir fry and pour into the mushrooms (poured into the first before pouring the water seeped out by the mushrooms), stir fry for a few times, until the black pepper sauce evenly coated in the mushrooms and chicken, then add monosodium glutamate, and then hooked, and finally a layer of cooking oil and scallions on the pot can be started.

Fish and Chicken

Fish spiced elbows

Practice: Simmer the elbows over low heat to soften them and then remove them from the pan, then add a bowl of elbow soup, bring to a boil, thicken the sauce, sprinkle in chopped green onions and pour the sauce over the elbows.

Fish spices: Fish flavor is mainly by garlic, beans, pickled chili peppers (chopped), a little vinegar and sugar and scallions mixed. It's hard to get pickled chili peppers abroad, so you can use the vinegar-based chili sauces available on the market. These chili sauces have enough acidity, so you don't need to add vinegar. Some chili sauces are sweet and sour, like the one I use, so you can skip the vinegar and sugar if you use that.

When you make it, sauté the bean curd first, then pour in the garlic and ginger when the oil turns red, and then pour in the chili sauce when the aroma comes out. Pour how much with the nose can be smelled out, the appropriate chili sauce down, the quasi-fish aroma will immediately come to the nose These chili sauce are generally with a salty taste, so you can pay attention to the salt, taste the salt and then add it. After the dry ingredients are fried, add the soup in which the elbow was boiled, add MSG, then hook the yawning, and finally add green onions, and the fish flavor sauce is ready. The green onion is the finishing touch in fish-flavored dishes, and should not be used sparingly, especially the white onion.

Ants on a tree

Raw materials:

Vermicelli, minced pork, ginger, garlic, scallions, Sichuan spicy bean paste, chili powder, cooking wine, soy sauce, salt, monosodium glutamate, cooking oil

Methods:

1. Soften the vermicelli in boiling water, then remove and drain well. Cut the green onion, ginger and garlic into small pieces.

2. Heat oil in a pan until 7 layers of heat, pour in the pork, dry and cook the wine, then sprinkle chili powder according to personal taste, stir fry until the oil turns brown, pour in Sichuan spicy bean sauce and garlic and ginger foam. When the flavor comes out, add a little water, and then add soy sauce and salt, boil and put the cooked fans, and minced meat stir fry until the water dries up, when the oil begins to come out add monosodium glutamate sprinkled with chopped green onions, stir fry on the pot to plate.

Ribs soup

Raw materials:

Ribs 1KG, rib 1KG, ginger a cut (10 cm long), red dates about 8, goji berries a pinch, scallions and cilantro (these two non-essential), salt, chicken essence, pepper. .

Practice: 1. Spare ribs slaughtered into 4 cm long section, under the boiling water to boil until the blood water are out, pull up and wash and wait for use. Peel the skin and cut into chunks, and break the ginger. Chopped green onion and cilantro.

2. Mix enough water in the pot, pour in the ribs, rice noodles, ginger, dates, Chinese wolfberry, salt, chicken essence, cover the pot with a lid and boil over high heat, then turn the heat down to low and slowly simmer until the rice noodles can be easily cut with chopsticks, sprinkle a little pepper and then OK. You can add some chopped green onion and cilantro into it according to your taste, it has a special flavor.

Note:

Ribs must be boiled once to remove the blood, otherwise the smell of blood will ruin the soup.

The best way to mix enough water is to add boiling water to the soup. Adding cold water will cause a sudden drop in the temperature of the soup, which will cause the proteins and fats in the soup to solidify and not melt into the soup, thus affecting the flavor of the soup. Similarly, don't add cold water to other roasted or stewed dishes.

Spicy Celery Chicken

Raw materials:

One whole chicken, one celery, two heads of garlic, half of ginger (10 cm long), 5 small onions, spices (star anise, sannay, cinnamon, clove, fennel), dry chili + pepper (amount according to personal taste), Szechuan spicy soybean paste, cooked sesame seeds, salt, monosodium glutamate, cooking oil

Practice: 1. Slaughter the whole chicken into pieces, add a little eye mix well under 6 layers of hot oil pot, surface frying immediately after the surface, and then remove, wait for use. Celery cut into 1 cm long small section, the leaves do not throw, later together with the pot. Onion cut foam, ginger slices, garlic peeled.

2. pot of oil (to much), burned to five layers of hot when the pouring of bean paste, fried until the water is almost dry to the ginger, garlic, dry chili, pepper, pepper, spices. Stir fry the aroma, chili color begins to darken when mixed with a bowl of water, boil, add two teaspoons of sugar, salt, and then pour in the fried chicken, stir fry evenly, and then high heat to reduce the juice. Juice almost dry, pour in celery, stir fry for a few seconds, add monosodium glutamate, chopped scallions, sesame seeds, stir fry can be up.　

Note: fried chicken, as long as the surface of a cooked, you have to immediately fish up, so that the chicken's moisture will be locked, eat up especially tender.

Celery should not be fried for too long, otherwise the flavor will be lost, and the dish will be overshadowed.

The taro chicken

Raw materials:

Chicken, JJ Landlord, taro, scallions, ginger, garlic, dried chili peppers, peppercorns, bean curd sauce, soy sauce, star anise (a little), sannay (a little), salt, monosodium glutamate, sugar, cooking oil

Practice:

1. chicken and taro cut into chunks, bocce, garlic cloves cut in two, ginger slices, scallions cut foam.

2. pot of boiling oil to 5 layers of heat, pour in the bean paste, fried dry together with the ginger, garlic, anise, sannai, dry chili and pepper, stir fry the aroma and pour into the chicken, the surface of the fried cooking a little soy sauce color, and then add salt, sugar, stir-fry after adding water to just cover the chicken for the benefit of the, and then poured into the taro, high-fire boil into a small fire slowly burned to taro softening, and then the Taro, the taro is softened, and then the taro, the taro is softened. Large fire to collect the juice, sprinkle in monosodium glutamate, chopped green onions on the pot.　

Experience: If you cook taro in boiling water for 3 minutes, the skin will become very easy to peel, and you can even brush it off with your hands.

Sweet and Sour Spare Ribs

Ingredients: spare ribs, ginger, dry starch (beautiful powder), soy sauce, vinegar (must be Chinese vinegar, never use foreign vinegar), salt, cooking wine (if not, other white wine will do), sugar, cooking oil

Practice:

1. Slaughter the spare ribs in a 4-centimeter-long section, add a little salt and wine and toss well (not too much salt). Mix well (not too much salt, 2/3 of the normal amount can be, more

will affect the sweet and sour flavor).

2. Coat the ribs with an even layer of dry cornstarch, then fry them in a pan of oil at 8 degrees Celsius until light brown. (At this point you can taste the saltiness of the ribs, if it is too light, you can add salt later in the cooking, so before the salt rather than too much)

3. ginger cut into fine foam, pan oil, boil to 60% of the heat into the chopped ginger foam, burst incense, then pour in the vinegar, white sugar, soy sauce. When the sugar melted, put in the fried ribs, stir fry juice can be up on the plate.

PS: In the addition of vinegar and sugar, or that, rather less than more, the ratio must be balanced, any one of them add more will seriously affect the quality of the finished product. Inexperienced friends can taste while adding. Generally speaking, add vinegar until a little pungent when it is OK. Soy sauce is preferred, but a little goes a long way, mainly for color.

Since there is a layer of starch on the outside of the ribs, the sauce in the pot will thicken right away, so keep stirring to prevent it from staining the pot. The juice must be dry, when you see the bottom of the pan is basically oil, and then the ribs in the ribs will be separated from the pull open a sugar wire when, the juice is almost done. Otherwise, the juice is not dry will seriously affect the luster and texture of the finished product.

Spicy Drunken Chicken

Practice:

Raw materials: a whole chicken or boxed chicken thighs, chicken wings, cilantro, scallions, onions, salt, monosodium glutamate, beans, soy sauce, sugar, sisal, cooked sesame seeds, a high degree of white wine, spices, dried chili peppers, peppercorns, garlic, ginger

Steps:

1. Slaughter the chicken, sprinkle salt, then put into 8 Fry the chicken in 8-minute oil until golden brown, then remove and set aside. Peel the two heads of garlic and cut each clove in half with a knife. Slice the ginger. Cilantro cut into 10 cm long section, scallion cut section, onion cut block, 7k7k game, dry chili pepper cut 2 cm long section

2. (Oil to be more) pot of boiling oil to 7 layers of heat, pour the Sichuan bean paste non-stop stir fry, to oil bean paste water is almost dry, the oil becomes dark red when, poured into the garlic cloves prepared in advance, ginger, spices, dry chili peppers, peppercorns, non-stop stir-frying, to be out of the aroma, and then pour into the Fried chicken, and then add a small amount of soy sauce, a teaspoon of sugar, salt, a high degree of white wine, stir-fry and add a bowl of broth or water, high heat until the juice, and then add green onions, onions, cilantro, cooked sesame seeds, seasoning, stir-frying after the pot.

Tips:

1. The spices are star anise, sanya, cinnamon, cloves, grass nuts and fennel. Don't add too much, or you will get dizzy and the chicken will taste bitter.

2. Only two full caps of white wine is enough (for a 2KG chicken), more will only make the chicken bitter. In foreign countries, white high VODAK, GIN, RUM wine can be.

3. This dish is spicy, so the amount of dried chili peppers and peppercorns should not be less. And spicy dishes should be added to the salt focus, salt is the Lord of all flavors, salt flavor is light what other flavors are not reflected.

4. The juice must be dry, otherwise the chicken flavor is not strong enough.

Pig's trotters in sauce

Raw materials:

Pig's trotters, ginger, garlic, scallions, Sichuan spicy bean paste, spices (star anise, fennel, sannay, cinnamon, cloves, fruits of the grass, incense), dried chili peppercorns, peppercorns (according to personal taste to add, but also can not be added), soy sauce (dark soy sauce), sugar, salt, monosodium glutamate (MSG), beer (I do this dish bought seven pig's trotters, used a bottle of 550ML), water, water, water, beer, water, water.

2. Ginger slices, peeled garlic from the center of a knife cut in half. (This dish belongs to the flavor of heavy, JJD Landlord, the amount of ginger and garlic can not be less)

3. pot of oil to 6 layers of heat, pour Sichuan spicy bean paste fried dry water, and then into the ginger and garlic, spices, dry chili and pepper, stir frying a small fire flavor, and then mixed into the water, and to boil after the sequential addition of salt, a little sugar, soy sauce (to the right amount, as long as the soup material into a kind of very deep sauce red on it), the beer, and then the ready to go to the water, and then the water, and then the water to the water, and then add salt, some sugar, soy sauce (to moderate amount, as long as the soup material into that kind of deep sauce red on it), and then the water. Beer, and then the ready pig's feet into the pot, small fire slowly simmer to poi soft and then put into the container, and then with high heat boil soup, salvage the inside of a variety of condiments, add monosodium glutamate, pour water starch thickening, and then the juice poured over the pig's feet, and finally sprinkled with green onions can be