(1) main ingredients: 500 grams of pig's feet, anchovies 100 grams, seasonings: 100 grams of yellow wine, 150 grams of salt, 50 grams of soy sauce, 25 grams of sugar, 15 grams of green onions, ginger 5 grams.

(2) the pig's hooves scraped clean, dissected to the bone, chopped off the feet and claws, the same into the frying pan, scooped into the pork broth, placed on a high fire to boil, skimmed off the froth, fished out and washed;

(3) pig's hooves are still put in the pot, add yellow wine, salt, scallion segments, ginger to boil;

(4) will be moved to a small fire in the pot burned until the six ripe, fished out of the big bones, with soy sauce smeared in the skin of the hooves;

(4) will be moved to a small fire to six mature, fished out the big bones, with soy sauce smeared in the hooves;<

(5) anchovies cut into strips, put into a bowl;

(6) put the hoof on the fish, and then into the pig's claw;

(7) add yellow wine, soy sauce, sugar, scooped into the pot of soup, with a round plate covered in a bowl;

(8) on the cage with a high fire steam about 2 small into the removed, decanting the broth, turning into the soup pot, poured with the broth that is.

2, red wine simmering chicken wings

(1) the main ingredients: chicken wings, red wine, carrots, salt, cooking wine, chicken essence, pepper, soy sauce, ginger, green onions, pepper, soup, cooking oil, water starch.

(2) the chicken wings to the wing tip, cut two sections of the wash, with salt, cooking wine, soy sauce, ginger, onion marinade for 20 minutes to be used;

(3) will be washed and peeled carrots peeled into a green fruit-shaped blanch with boiling water to be used;

(4) sit in the pot ignite the fire and put the oil, the oil temperature to 4% hot, pour in the chicken wings stir-fried to the top of the color to join the red wine to slightly burned to add the broth, soy sauce, ginger, green onions, peppercorns, carrots, salt, chicken broth to small fire for 30 minutes to chicken wings soft and rotten, soup is delicious when the fire juice, and then thickened with cornstarch into the middle of the chicken wings and carrots around the edge.

3, Pengcheng fish balls

(1) a live carp (weighing about 1000 grams), 50 grams of pork fat, 100 grams of hairy vermicelli, 25 grams of cooked cabbage, 15 grams of cooked ham slices, 25 grams of egg whites, hairy mushrooms.

(2) carp clean, chopped off the head and tail, take the fish, wash and pig fat with chopped into mush, into the bowl, add wine, onion and ginger juice, egg whites, chicken broth, salt stirred vigorously, add chopped vermicelli and dry starch, mix into a paste.

(3) the fish head and tail cleaned, blanched in a pot of water, add salt, wine, green onions and ginger steamed in a cage.

(4) the pot on the fire, into the cold water, the fish paste squeezed into a large cinnamon ball-shaped pills into the pot of water, when the water boils, the fish balls are cooked, fish out.

(5) pot on the fire put cooked lard, put onions and ginger fried yellow incense when fishing, add chicken broth, pour in fish balls, cabbage, ham slices, mushroom slices, add wine, salt. MSG, after boiling thickening, dripping sesame oil, loaded into the long waist plate, the steamed fish head and tail decorated in the plate at both ends that is.