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It’s very delicious and delicious. What are the delicacies you shouldn’t miss?

Ingredients for braised pig's feet with colorful glutinous rice, 4 pig's trotters, 1 large fermented rice, 3 tablespoons of oil, 30ml of rock sugar, 20 grams of braised soy sauce, 4 tablespoons of star anise, five star anise, 3 pieces of ginger, 8 slices of Sichuan peppercorns, 20 dried chili peppers, and 8 fuling 2

Recipe: 10 grams of flaky salt, 4 tablespoons of chicken essence. Remove the pig's trotters, boil some fermented rice, put in the pig's trotters and close the lid of the pot tightly. Boil the pig's trotters in warm water and again in warm water. Replace with clear water and soak for a while. Colorful waxy corn

Cut into strips, put into the pressure cooker and stir-fry the sugar color. Add some oil and white sugar to the pot and stir with a tablespoon until the sugar turns yellow. Pour the pig's feet into the frying pan, then pour in the braised soy sauce and fry in the frying pan. Put the star anise into the frying pan.

Pour the tea into the pot until the pig's feet are covered, cover the pot with a lid and bring to a boil. Add salt and MSG seasonings. When the taste is right, pour it into the pressure cooker with corn. After feeling tight in the chest and shortness of breath, simmer for another 30 minutes. Turn off the heat and wait for ten minutes.

Open, select the star anise, discard it, and start eating.

Stir-fried chicken gizzards with pickled peppers, fresh chicken, yellow and gong peppers, dried red peppers, peppercorns, garlic, winter ruts. Soak the purchased chicken gizzards for 30 minutes to effectively remove blood and odor. Put water in the pot and bring to a boil. Wash the chicken gizzards.

Remove from water, dry and bury the water in advance. Let the chicken cool down and cut into thin slices. Add some oil to the pan, add peppercorns and uncovered dried red peppers and stir-fry until fragrant. Then add sliced ??yellow pepper and garlic.

Stir-fry the scallions and chicken slices into the pan. Add salt and chicken essence before serving.