It's best to use a non-stick pan when cooking curry to prevent it from sticking to the bottom ~

Main ingredients: chicken legs, potatoes, carrots and onions.

Seasoning: onion slices, ginger slices, yellow wine/cooking wine curry block

1 boneless and diced chicken leg, peeled and diced potatoes and carrots.

2 Chicken in cold water, add onion, ginger slices, yellow wine/cooking wine, remove floating foam while cooking, cook for a few minutes, remove and drain.

Add chopped green onion or onion and stir-fry until fragrant.

(Stir-fry the onion until it is slightly soft, and proceed to the next step)

4 pour in the chicken pieces and stir fry until fragrant.

5 Add potatoes and carrots and stir fry.

6. Add some curry pieces, bring to a boil with hot water, turn to low heat and stew until potatoes and carrots are soft and rotten, and collect thick soup.

Deep-Fried Spare Ribs

Main ingredients: pork chops and eggs

Pickled seasoning: salt ground black pepper granule cooking wine

(Non-ground black pepper particles can be replaced by white pepper.)

Other seasonings: corn starch bread crumbs

1 Pork chops should be beaten on both sides with a meat hammer to loosen the meat.

(It's ok to use the back of a knife without a meat hammer.)

2 Add salt to pork chops, grind black pepper granules, grab and mix with cooking wine, marinate for a while, and remove the fishy smell from the bottom.

3. Take pork chops, wrap them with starch, shake off the excess starch, dip them in egg liquid, and then wrap them with bread crumbs to press them tightly.

Heat wide oil in 4 pots, fry pork chops, pay attention to turn over and fry until both sides are golden yellow, and take out.

The frying time is 3-5 minutes, which can be adjusted according to the size and thickness of pork chops.

It is recommended to use kitchen paper to absorb excess grease.