Braised chicken legs 1. Take one or two fresh lemons, pour the juice on the chicken wings, and pickle 15min. (You can go to the fishy and soft ground, but it's best not to have too much. Green lemons are very sour, dear! If there is no green lemon and you don't want to buy this step, you can also save it.) 2. Slice the ginger, cut the onion, put the chicken wings in the pot with cold water, blanch them, and clean the blood for later use. In another oil pan, add ginger, garlic and chicken wings, stir-fry over medium heat until the chicken wings fade slightly. 3. Pour in rice wine, soy sauce and soy sauce, stir well, and then add chicken wings with water. (The pipa legs I use are slightly larger, so they are only added to two-thirds of the legs. If they are crispy chicken or boneless chicken legs, they need to be cooked.) 4. Bring to a boil, turn to low heat and stir-fry for two or three times during the period, so that the chicken breast can be evenly tasted. Add a proper amount of old rock sugar when the juice is half dry, and stir-fry it for two or three times during the period to avoid chicken wings sticking to the pot. Simmer for 20 minutes on low heat again. (If there is more juice, it will become popular and dry, but it is necessary to avoid sticking to the pot, but I think bibimbap with juice will not be dried.).

Cold pork tripe method 1. Clean the pork tripe, cut it into shreds, and pickle it with white pepper, ginger and appropriate salt for 15 minutes. Prepare auxiliary materials, roll the pepper with flour, press a small piece of peanut kernel, cut dried pepper into strips, and chop garlic. 2. Boil the water in a pot, pour it into the pig's stomach and soak it for three or four minutes, and then scoop it up immediately. If it is cooked, it will be very loose. Sprinkle the pepper on the better pork belly, boil the oil in the pan, and saute the dried pepper and garlic. 3. The oil wave that explodes the fragrance is on the pig's belly. With a roar, the spicy pepper is full of fragrance, poured into the chopped flowers, sprinkled with scallions, and poured with soy sauce. There are many ways to make pork bellies. Let's have a fresh one this time! Oil wave! 4. I've always loved oily dishes, and I love to hear the beautiful sound of "ooh" when rolling oil and cold dishes meet.

Main materials of spicy bean curd skin: 2 pieces of soybean oil skin; Auxiliary materials: Xianglai 1 small pepper 1 piece; Seasoning: edible salt 4g monosodium glutamate 3g onion 5g ginger 1 a small piece of soy sauce 1 spoon soy sauce king 1 spoon; Practice 1. Cut the tofu skin into thick strips about 7 cm long and 0.5 cm wide, blanch it in hot water 1~2min, and drain it; Stir-fry small shallots and ginger slices in a hot pan with cool oil; 2. Add soybean oil skin and stir well; Add 1 spoon to soy sauce; Add 1/2 spoon to soy sauce and stir well; Add shredded pepper and coriander stalks, and add a proper amount of salt seasoning at the same time; 3. Stir-fry again. If you feel a little dry, you can sprinkle a little boiling water while frying; Add a small amount of monosodium glutamate at the end, turn off the fire, stir well, and take out the pot.