Stewed trotters with old rock sugar Raw materials: trotters, ginger, pepper, star anise, onion, old rock sugar, soy sauce king, rice wine. Practice: 1. Boil a pot of water. After boiling for a few minutes, the trotters will gradually bubble and turn off the heat. 2. Take out the pig's trotters and wash them with cold water, and carefully wash off the residual dirt. 3. Heat another pot of cold water and add ginger, pepper and star anise. Water boiled the trotters, and onions were added to the trotters. Boil the water again, pour in a little rice wine, cover and simmer for about 1 hour. After an hour, the soup is basically milky white. Take another new pot, put it in the trotters, and pour in the stew just made (about half of the trotters). 5. Add Lao Wang and old rock sugar. After boiling, simmer slowly, cover the pot and simmer slowly again until the trotters turn soft, (about 1 hour) and finally collect the juice.

Sauté ed sauerkraut with spicy chicken legs: 1. Slice and soak kimchi to remove some sour and salty taste. Take out and drain. 2. Chopped chicken wings and marinated with salt, rice wine, sugar and soy sauce 15min. 3. Saute garlic, ginger slices and spices in a hot pot, pour in chicken wings and stir fry, and cook rice wine, sugar, soy sauce and garlic Chili sauce again 15 minutes. 4. Add kimchi and stir fry for 5 minutes, sprinkle with millet pepper, and put the onion in the pot. Pork belly in red wine: 1. Prepare all the ingredients. 2. Cut the pork belly into small pieces. 3. Pour a small amount of oil into the pot, pour in the old rock sugar and stir fry with slow fire. 4. Stir-fry until it turns reddish brown. 5. Add red wine and stir-fry for fragrance. 6. Then pour the pork belly and stir fry. 8. Add soy sauce and stir-fry until the pork belly is colored. 9. Add appropriate amount of boiling water and simmer for 40 minutes. 10. Then add salt. 1 1. Add white pepper to taste until the juice is collected and the fire is turned off.

Sichuan-style braised pork ingredients: 400g pork belly, 2 pieces of leek moss, 1 pepper, 1 pepper, 5 pieces of ginger, a teaspoon of red bean paste 1 and 1 2, a teaspoon of rice wine 1 and a teaspoon of soy sauce/kloc-0. Practice: 1. Raw pork with skin, depilated and washed, boiled in cold water until cooked and hard; 2. Wash and cool the steamed raw pork and cut it into thin, large and small pieces; 3. Only put a teaspoon of oil in the pot, add small fresh meat and ginger slices, and gradually steam and fry over medium and small fire until the oil is out, and the surface color turns golden yellow; 4. Add 1 and 1/2 a teaspoon of red bean paste; Stir-fry until the spicy oil flows out, then pour in a spoonful of soy sauce and rice wine and stir-fry for a while. (If there is a lot of Pixian bean paste, you can avoid turning it into smoke, otherwise it will be salty); 5. Invest in white and red leeks and peppers; Stir-fry until the leek is white and red, and cut the pepper into sections; Finally, add the leek moss leaves and stir fry for a while.