Spicy chicken feet with cold dish

Ingredients: 10 chicken feet, 1 coriander, 2 tablespoons of cooking oil, 1 tablespoon of sesame oil, 3 grams of salt, 1 green onion, 2 pieces of ginger, 2 cloves of garlic, 2 tablespoons of delicious fresh soy sauce, 1 tablespoon of rice wine, 20 peppercorns, dried chili peppers 6 Methods: 1. Wash the chicken feet, cut off fingernails, put water in the pot, put the chicken feet in cold water , add 1 tablespoon of rice wine and ginger slices, bring to a boil, cover and cook over low heat for 12 minutes. 2. When the time is up, pick up the cooked chicken feet, rinse them with warm water, take them out and let them cool. 3. Chop the chicken feet into pieces and set aside. Chop the green onions into finely chopped pieces, mince the ginger, cut the garlic into thin slices, cut the dried chilies into sections, and cut the coriander into strips. 4. Heat oil in the pan, add peppercorns and fry over low heat until fragrant. Add onion, garlic, and dried chili peppers and stir-fry until fragrant. 5. Pour in light soy sauce, add salt and bring to a boil, turn off the heat and let cool, add chicken feet, coriander and sesame oil, stir well, take it out and serve on a plate. Bean-roasted eggplant

Ingredients: long eggplant, long beans, ginger slices, garlic, dried red pepper; Method 1. Wash the long beans and cut them into strips, cut the eggplant into sections about the thickness of your little finger, cut the ginger and garlic into slices , cut the dried chilies into sections; after the water in the pot boils, put in the long beans, and immediately take them out after the water boils again. (The long beans are in the water for about a minute. Add a little salt and a little oil when cooking, in order to remove the beans. 2. Add some oil to the pot, heat it to a constant high temperature, pour in the eggplant strips, and drain the oil. (Eggplants are easy to remove oil. When passing oil, keep the oil burning for a while. Put in the long eggplants when the temperature is high, and then use low heat. After the long eggplants lose color, turn red and take them out when they are out of the pot. In this way, the long eggplants can maintain their shape without absorbing a lot of oil); 3. After the long eggplants become popular, the pot Leave a small amount of oil in the pan, add garlic, ginger slices, and chili peppers, stir-fry until fragrant, then add long beans and long eggplants; adjust the sauce, add appropriate amount of salt, white sugar, fresh clam juice (or use oil, the purpose is to enhance freshness, because I If you don’t like to use MSG, and add a little seafood seasoning, you can stir-fry to create a fragrance comparable to restaurants), mix water into juice; (this step can be done before frying eggplant); pour in the fried juice, cover Cover and simmer for a while until the juice dries up. Pork Ribs Stewed with Beans

Food: Pork ribs, long beans, salt, oil, light soy sauce, sugar, rice wine, ginger, tapioca starch, salt, Knorr Dragon Bone Soup, chopped chives Method: 1. Prepare all the food; 2. Clean the pork ribs and chop them into small pieces, put cold water into the pot, add ginger slices, scallion segments, and some rice wine to cook until the blood is drawn, remove and drain; 3. Select the ribs of the long beans, Clean it, cut it into inch sections, and set aside; 4. Add some oil to the pot and bring it to a boil, then add the ginger slices and sauté until fragrant, then put the blanched pork ribs into the pot and stir-fry evenly; 5. Add some oil to the pot and stir-fry evenly. Add light soy sauce, rice wine, and white sugar to the pan and stir-fry evenly, then add cold water to cover the pork ribs; 6. Add Knorr Keel Soup Rich Soup to the pot and bring to a boil; 7. Put the long beans into the pot and braise After opening, simmer for 20 minutes; 8. Open the lid, and then reduce the sauce until it is thick, and the sauce has the feeling of metal wire drawing layer by layer. Just pour the juiced pork ribs and stewed beans into the plate.