First, braised chicken

Ingredients: Chicken legs, dried mushrooms, soybean sauce, sweet noodle sauce, crystal sugar, light soy sauce, onion, ginger, garlic, cooking wine, salt and monosodium glutamate.

1, cut the chicken leg into pieces, boil water in the pot, add a few slices of ginger, 2 tablespoons of cooking wine, put the chicken pieces in the pot with cold water, continue to cook after the water is boiled 1 min, take out the water and soak the dried mushrooms for later use.

2. Add a dozen crystal sugar to a proper amount of oil in the pot to stir-fry the sugar color, quickly add 1 spoon of soybean sauce and 1 spoon of sweet noodle sauce, and stir-fry the fragrance with low heat.

3. Pour the blanched chicken pieces into the pot and stir fry over medium heat until the chicken pieces are basically cooked.

4, add the right amount of garlic cloves, shredded ginger, 2 tablespoons of soy sauce, half a spoonful of cooking wine, and a small amount of salt to stir fry the fragrance. Add a proper amount of soaked dried mushrooms, add more than half a bowl of water, boil over high fire and simmer for about 20 minutes.

5. When the soup is thick, pour in 1 spoon of scallion oil, add appropriate amount of monosodium glutamate to taste, and stir well before serving.

Second, the ribs with black bean sauce

Ingredients: sparerib, lobster sauce, ginger, star anise, pepper, oyster sauce, pepper, soy sauce, sugar and salt.

1, ribs in cold water into the pot, add some ginger slices and pepper, boil over medium heat for 10 minutes, remove and control the water for later use.

2. Add a proper amount of oil in the pot, ginger and garlic, lobster sauce, 1 star anise and stir-fry until fragrant.

3. Add the cooked ribs, add some onion and stir fry for 3 minutes. Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, a small amount of sugar for fresh extraction, 1 spoon pepper, stir-fry evenly over medium heat, and remove the spices.

4. Add half a bowl of water, cover the lid and stir-fry for about 5 minutes. After the soup in the pot is tightened, it can be taken out of the pot and put on the plate.

Third, dry fried crispy meat

Ingredients: pork belly, eggs, pepper, chopped peanuts, ginger and onion water, corn starch, flour, sweet potato starch, baking soda, pepper powder, edible oil and salt.

1, cut the peeled pork belly into fingers thick strips, add appropriate amount of salt and onion Jiang Shui, and knead with your hands until the juice is completely infiltrated and no moisture can be seen. Add 1 spoon of pepper powder, knead evenly, add two egg yolks, and knead until the egg yolks fully wrap the pork belly.

2. Add 3 tablespoons of raw flour, 3 tablespoons of flour, 1 spoon of semi-sweet potato flour and a little baking soda to the bowl, add a small amount of water several times, and knead it into a soft batter.

3. Pour the soft batter into the marinated pork belly, knead it evenly, then add a proper amount of salt, a dozen pepper grains and a little peanuts, knead it evenly and seal the oil for later use.

4, the oil temperature in the pot is 60% hot, and the pork belly wrapped in batter can be fished out after the first fried crispy meat is slightly yellow. The oil temperature of re-frying is higher than before, and it can be taken out immediately after frying 10 seconds.

5. Add a proper amount of chopped peanuts and salt, half a spoon of spiced powder, half a spoon of pepper powder, and 1 spoon of chilli powder to the small dish, and sprinkle it on the small su meat after stirring evenly.