Practice: 1, drumstick cleaning. Use clear blisters 1 hour. 2. Cut the chicken leg with a knife; 3. Add marinade (red wine, soy sauce, soy sauce king, sugar, black pepper, pepper noodles (sprinkled twice), spiced powder, starch, ginger powder, monosodium glutamate and pure honey) according to COOK 100, and mix well. Marinate for more than 2 hours.
4. Boil the wok and paint it. Add pickled chicken legs. 5. fry one side until golden brown, then turn it over and fry the other side. 6. After both sides are golden, pour in the remaining juice of pickled chicken wings. 7. Cover and stew. 8, simmer until the juice is dry, and easily pierce the chicken leg with chopsticks.
Dongpo meat food: 600 grams of pork belly and appropriate amount of rape. 0/00g of rice wine/kloc-,40g of light soy sauce, 30g of honeysuckle, 30g of sugar and 20g of ginger. Practice: 1, wash and cook pork belly for 5 minutes, take it out and dry it, and wash the bottom of the dish with rapeseed. 2. Take a stone pot and put the onion, ginger slices at the bottom, pork belly, white sugar, soy sauce and rice wine. The relative height of rice wine should not be too high.
3. Turn to low heat for two hours, remove the meat and steam it in a bowl for 30 minutes, then remove the steamed Dongpo meat and pour it into the raw juice of boiled beef.
Stir-fried beef fillet: beef fillet 175g, potato (yellow skin) 150g, Dutch bean 25g, cauliflower 25g, whole wheat flour 20g, spicy soy sauce 5g, animal oil (seasoning) 20g, salt 5g and white pepper 3g.
Practice process: 1. Wash beef tenderloin, remove tendon and skin, cut into 3 sections, cut into pieces with a flower knife, add salt and white pepper, marinate for about 10min, pat a layer of dry flour, cut the whole potato into pieces, and stir-fry flowers and peas respectively;
2. After the pork tenderloin is cooked in a pot with a thick bottom, put it in, fry both sides with high fire, color it, drain the remaining oil, cook it with spicy soy sauce, put it on a plate, add fried potato chips, stir-fry flowers, stir-fry lentils and pour the original juice.
The secret recipe of self-made griddle sauce for griddle fish is mixed with Le Jia griddle sauce 500g, Lee Kum Kee garlic Chili sauce100g, oil consumption, tomato sauce 50g, chopped peanuts, seafood soy sauce, Tenggu soy sauce, sugar 30g, Alpinia officinarum powder15g and spice powder (star anise, pepper, Alpinia officinarum and pepper).
Application: all kinds of dry pot dishes, salty and spicy dry pot fish offal, etc. Practice: (1) First, clean 250g of Ankang roe, healthy fish skin 150g and Ankang fish white 100g with white vinegar water (water and white rice vinegar 15: 1), and add onion, ginger slices and garlic respectively.
(2) Remove the winter shavings, ginger slices and vanilla from the pickled fish viscera, blanch them in boiling water, and rinse the filter residue with cold water. (3) Boil 20 grams of edible oil in a vegetable pan for 3 minutes, add 35 grams of homemade dry pan sauce and 20 grams of millet pepper rings to stir fry until fragrant, add 150 grams of bone soup, add 3 grams of fish offal and chicken essence powder, stir fry with a wooden shovel for about 3 minutes until the juice is digested and absorbed, put it in a spicy dry pan, add 80 grams of shallots, and sprinkle with 20 grams of minced leeks.