Ingredients for Beer Sauce Chicken Wings: 10 chicken wings, 1 green onion, 1 piece of ginger, 1 piece of beer, 1 can of dried chili peppers, 3 star anise, 3 peppercorns, 20 bay leaves, 3 pieces of light soy sauce, 3 tablespoons of dark soy sauce (45ml), 1 teaspoon of sugar (

5g) How to make sesame seeds as you like: 1) Pour water into the pot and bring to a boil, add washed chicken wings, wait until the water boils again, skim off the foam with a spoon, continue to cook for 2 minutes, then remove and drain; 2)

Cut green onions into 5 cm long segments.

Peel the ginger and cut into large pieces.

Put the star anise, peppercorns and bay leaves into the seasoning bag or seasoning box (if not, you can also put it directly into the pot in step 3); 3) Pour oil into the pot and wait until the oil is 70% hot and starts to smoke a little

When the time is right, add the chicken wings, keep on medium heat and fry on both sides until brown, then add the beer, green onion segments, ginger slices and ingredients.

Add light soy sauce and dark soy sauce, cover and cook for 10 minutes; 4) After opening the lid, add sugar, turn to high heat, and drain the soup.

After serving, sprinkle with some white sesame seeds.

Lotus root cavity bone soup (three ingredients, one pot of beautiful soup) Ingredients: 2 lotus roots (about 500 grams) 500 grams of cavity bone, 6 slices of ginger, 2000ml of water Seasoning: 2 teaspoons of salt (10 grams) Method: 1) Chop the cavity bone

Wash in pieces.

Peel lotus root and cut into pieces.

Wash and slice ginger.

2) Pour water into the pot, heat it over high heat until it boils, add the bone and blanch it for 3 minutes, take it out and rinse away the foam on the surface with water.

3) Put the bone in the soup pot, add enough water at one time, cover with a lid and heat over high heat until it almost boils, then open the lid and skim off the foam with a spoon.

Add the ginger slices, cover and simmer over medium-low heat for 30 minutes.

4) Add the lotus root cubes, cover the lid and continue to simmer over medium-low heat for 1 and a half hours.

Just add salt before eating.

Fish-flavored shredded pork ingredients: 300g pork tenderloin, 10 bamboo shoots, 200g black fungus, 1 tablespoon minced green onion (15g), 1 tablespoon minced ginger (15g), 1 tablespoon minced garlic (15g), 4 tablespoons chopped pepper (60g) Seasoning:

1 tablespoon soy sauce (15ml) 2 tablespoons vinegar (30ml) 1 teaspoon cooking wine (5ml) 1 tablespoon sugar (15ml) 1/2 teaspoon salt (3g) 1/2 teaspoon sesame oil (3ml) 3 tablespoons water (45ml) 4 water starch

tablespoon (60ml, used in 2 times) Method: 1) Shred the pork tenderloin.

Soak the black fungus in warm water at 40 degrees Celsius, wash and cut into shreds.

Shred the bamboo shoots.

Finely mince onion, ginger and garlic.

2) Put the shredded pork into a bowl, add water starch, mix well and marinate for 5 minutes.

Put the minced green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well and set aside.

3) Heat the pan and pour in oil. When the oil is 70% hot, add the shredded meat and stir-fry until the shredded meat changes color and becomes dehydrated. Use a spatula to shovel it to one side of the pan, add minced garlic, ginger and chopped pepper, and stir-fry.

Once fragrant, mix with shredded pork.

4) Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly thick, and take it out of the pot.

Ingredients for fish-flavored eggplant stew: 200g of meat stuffing from two eggplants, 1 teaspoon of cooking wine (5ml), minced onions, ginger, chili sauce, chopped peppers, sweet noodle sauce, vinegar, white sugar, salt, chicken essence (a little each) Method: 1) Wash and cut the eggplants into strips and soak them in salt water

Finally, control the moisture.

Add the cooking wine to the meat filling, stir and set aside.

2) Pour oil into the pot, when it is 60% hot, add eggplant strips, fry for one minute, remove and set aside.

3) Leave a little oil in the pot, heat it up, add the minced meat and stir-fry until it is tender, then shovel it to one side with a spatula.

Pour in the minced onion and ginger, stir-fry until fragrant, then add the chili sauce.

4) Add eggplant, chopped pepper, sweet noodle sauce, vinegar, white sugar and salt in sequence, add a little water or chicken stock, cover and simmer for 2 minutes, adjust a little chicken essence.

Ingredients for fish head tofu soup: 1 fish head (about 500 grams) 1 box of soft tofu 8 mushrooms 8 green onions 3 sections of ginger 3 slices of salt 1 teaspoon (5 grams) Method: 1) Wash the fish head and split it in the middle.

Use a paper towel to dry the surface of the fish head.

Cut the soft tofu into 1cm thick chunks.

Soak the mushrooms in warm water for 5 minutes, remove the stems and wash them.

2) Pour oil into the frying pan. When it is 70% hot, add the fish head and fry over medium heat until browned on both sides (about 3 minutes per side).

Place the fish head on one side of the pot, sauté the green onions and ginger slices in the oil in the pot, then pour enough boiling water to cover the fish head.

3) Add the mushrooms, cover, and simmer over high heat for 50 minutes.

4) Add salt, add tofu and continue cooking for 3 minutes.

Ingredients for fried shrimps in oil: 500g shrimps, 2 green onions, 1 piece of ginger, 1 small piece of garlic, 3 cloves of red pepper, 1 stick of cooking wine, 1 tablespoon of cooking wine (15ml), 2 tablespoons of light soy sauce (30ml), 1 tablespoon of sugar (15g), 2 tablespoons of vinegar (30ml). Method:

1) Cut off the shrimp whiskers, wash them, drain them and set aside.

Wash the green onions and cut into 3cm long sections.

Peel, wash and chop the garlic.

Wash the ginger and cut into shreds.

Remove the stems of the red pepper, wash and cut into small slices.