First, braised pork ribs and potatoes:

1, wash the ribs, add onion, ginger and cooking wine to the pot with cold water, and then take them out for later use;

2. Add oil to the pot, rock sugar, stir-fry jujube red with ribs, stir-fry and color, then add onion, ginger garlic, pepper, dried pepper, star anise, fragrant leaves, cinnamon and a spoonful of bean paste;

3. Stir-fry the red oil;

4, heating water, soy sauce, simmering for 30 minutes on medium fire, and then adding appropriate salt to potatoes;

5, continue to stew 10 minutes later, open the lid to collect juice, add chicken essence and stir well, and finally sprinkle with chopped green onion.

Second, braised pig's trotters:

1, clean the pig's trotters, add ginger slices, onion leaves and cooking wine to the pot in cold water, and then remove them for later use;

2. Heat the oil and add the trotters;

3. Stir-fry for a while, then add dried pepper, ginger slices, star anise, fragrant leaves, cinnamon, kaempferia kaempferia and tsaoko;

4. After frying, add light soy sauce, stir fry and color;

5. After adding water and salt water, turn to medium heat for stewing 1 hour, and take it out for later use;

6. Add oil to the pot, heat it and add pepper;

7, ginger and garlic onion, green pepper and millet pepper, plus enough salt in the pot;

8, stir-fry the spicy taste and add trotters.

9, stir fry and add chicken essence;

10, stir-fry evenly, turn off the heat, add shallot leaves and coriander, and stir well.

Third, spicy cumin squid:

1, add water, ginger slices, cooking wine to the pot, add squid and blanch for two minutes;

2, pot Negado oil, after heating, add ginger and garlic, pepper, dried Chili bean paste;

3. Stir-fry the red oil and add squid;

4, stir fry for a while and then add a small amount of soy sauce;

5. Stir well and add green pepper, millet pepper and onion;

6, stir-fry the spicy taste, add Chili powder, cumin granules, chicken essence and white sesame seeds and stir well.

Four, quail braised pork:

1, quail eggs are cooked and peeled for use;

2. Wash the pork belly and cut it into pieces. Add ginger slices and onion leaves to the pot with cold water and blanch it for later use.

3, the pot is hot, add a small amount of oil to moisten the pot, add pork belly, and stir-fry excess oil;

4. Leave a small amount of oil in the pot and add rock sugar. Stir-fry until it is jujube red, add pork belly, stir-fry and color, and then add ginger, garlic, green onion, dried pepper, star anise, fragrant leaves, cinnamon fur and Amomum fruit;

5, heat the water after frying, seasoning and soy sauce;

6. Turn the water to low heat and stew for 30 minutes, then add quail egg salt;

7. Continue stewing for 20 minutes, then add chicken essence, collect juice over high fire, and sprinkle with chopped green onion.

Five, braised yellow croaker:

1, after the large yellow croaker is treated, it is washed and cut into several knives to facilitate the taste, and the ginger slices with salt cooking wine are evenly marinated for 20 minutes;

2. Heat the oil and fry the fish until both sides are golden, and serve for later use;

3. Leave the bottom oil in the pot and add ginger, garlic, green onions, pepper and millet spicy bean paste;

4. Stir-fry the red oil, add water to taste, add oyster sauce, and soy sauce a little salt;

5. Boil the water, add fish and simmer for 5 minutes, then turn over and continue to cook. After 5 minutes, open the lid and turn to high fire to collect juice. Finally, add chicken essence and mix well, and sprinkle with chopped green onion.

Six, braised beef:

1, wash the brisket and cut into pieces, add ginger slices, cooking wine, onion leaves and blanched water to the pot with cold water, then remove the hot water, wash the blood foam and drain for later use;

2. Boil dried bamboo shoots for 20 minutes, soak them overnight, wash them, and cut them into small pieces for later use;

3, add oil to the pot, rock sugar, stir-fry until jujube red, then add beef and stir-fry and color;

4. Add pepper, dried pepper, ginger, garlic, scallion, fennel, Illicium verum leaf, cinnamon, kaempferia kaempferia, tsaoko and bean paste;

5. Stir-fry the red oil;

6, add boiling water, soy sauce, soy sauce, after the bamboo shoots are cooked for one hour, add salt;

7. After cooking for 30 minutes, add chicken essence and mix well.

Seven, ribs stewed beans:

1, wash the ribs, put them in a pot with cold water, add ginger slices to the cooking wine and blanch them, and then remove them for later use;

2. Heat the oil, add ribs, stir-fry until slightly yellow, and add garlic, ginger, dried pepper, pepper, star anise, fragrant leaves, cinnamon, tsaoko, fennel and bean paste;

3. Stir-fry the red oil;

4. Add water and soy sauce. After the old pump is turned on, adjust the medium heat and cook for 40 minutes;

5, add salt and stir well, continue to stew 15 minutes, and finally add chicken essence to taste before cooking.

Eight, spicy griddle chicken:

1, kill the chicken into small pieces, add light cooking wine, grab a little salt evenly, then add a proper amount of cooking oil and marinate for 20 minutes;

2. After the pot of Negado oil is heated, add the chicken and fry until golden, and remove it for later use;

3, add lotus root potatoes and fry them, and remove them for later use;

4. Leave the bottom oil in the pot and add pepper, ginger, garlic, dried Chili and bean paste;

5. Stir-fry the red oil and add chicken and potatoes;

6, stir fry evenly, add green pepper, millet spicy, salt soy sauce, chicken essence;

7. Stir-fry and sprinkle with sesame seeds. Finally, sprinkle with coriander and shallots and mix well.