Seasoning: 2 large onions, a few small onions, a few cloves of garlic, a piece of old ginger, a small grab of dried peppercorns, a tablespoon of bean paste, a little white wine, a little soy sauce, a variety of spices (1 star anise, 1 shagang, a small slice of cinnamon, 2 pieces of sesame leaves), the right amount of vegetable oil, a little sugar, a small spoonful of vinegar, a dry chili pepper or a green sharp pepper of your choice, a spoonful of salt and a spoonful of monosodium glutamate.

And there is definitely this dish. The main ingredient is pork tenderloin, which is marinated in barbecue sauce and then brushed with honey and grilled. The finished product is reddish in color, crispy on the outside and tender on the inside, which is suitable for both as a down-home dish and as an early morning snack. Requirements for uniform thickness and length, and then put into a pot, add seasonings marinated, with barbecue pork ring thread up the meat strips, hanging into the stove, first with a large fire, and then turn to a small fire to burn for about half an hour, to see the pork penetrate the oil, take out and drizzled with maltose water. One of the barbecue pork is also a representative work of Cantonese cuisine, then barbecue pork at home there is no way to do it? Of course there is a way to refer to the following approach, only a few simple steps, you can master the practice of BBQ pork, ready, BBQ pork home version came.

Put into the hot pot red oil or canola oil 8 pounds, burned and put to six layers of heat, put into the yards of chicken, into the peppercorns 200 grams, 300 grams of dried chili pepper section, 4000 grams of hot pot seasoning, with medium heat will be fried chicken, frying attention to the spatula evenly turn the chicken, so as to avoid staining the pot. Use a large container with the oil and chicken packed together for use, hot days can also be in the cold into the refrigerator to save.

Cinnamon, star anise, continue to stir-fry until the dried chili pepper discoloration when added to the soup, (no soup can use water) and so boiled and poured into the chicken, taro, together with the boil for about an hour, (add chicken and taro at the same time you can add the right amount of salt and sugar according to taste).

When the bottom oil in the pot is a little cool, open a small fire into the bubble ginger bubble sea pepper, millet chili, garlic particles, ginger particles, pepper, onion stir-fry material, stir-fry incense under the bean paste, dry sea pepper stir-fry until the oil becomes red with flavor.

Needed ingredients: fresh small taro 10 chicken half pickles pickled pepper onion garlic ginger wine pepper pepper millet pepper soy sauce sugar salt coriander five spice powder fine celery old soy sauce chicken broth or bone broth