Ingredients: 500g chicken legs, 70g dried pickled vegetables

Accessories: 20g green onions, 30g ginger, 10g garlic (white skin)

Seasoning: 15g pepper , 10g glutinous rice wine, 10g white sugar, 2g pepper, 30g soy sauce, 2g star anise

How to prepare braised chicken with pickled vegetables:

1. Wash and cut green onion into sections; wash and slice ginger; garlic Peel and mince.

2. Wash the chicken legs, blanch them in boiling water, remove and drain.

3. Wash the prunes, put them into a bowl, add water and soak for about 3 minutes, remove and drain.

4. Pour an appropriate amount of oil into the pot and heat it up, add 5 grams of minced garlic and pepper and saute until fragrant.

5. Add onions, ginger, prunes and chicken legs, and add marinade (rice wine, sugar, pepper, water, peppercorns, soy sauce, star anise) and bring to a boil over high heat. Simmer over low heat until tender.

6. Put it on a plate and it is ready to eat.

Ingredients: 1 large bitter melon 200g, dried plum vegetables 50g

Seasoning: 3 tablespoons of freshly squeezed carrot juice 45ml, 20g rock sugar, 1 teaspoon of salt, 2 tablespoons of oil

How to make bitter melon with pickled vegetables:

1. Wash the bitter melon, slice it lengthwise from the middle, remove the seeds, and cut it into oblique pieces about 5cm long; 2. Wash the dried pickled vegetables and soak them in water for 10 minutes. Salty, cut into segments.

3. Heat the oil in the wok over medium heat, add the bitter melon and fry on both sides for 2 minutes.

4. Add prunes, salt and rock sugar and stir-fry slightly, add freshly squeezed carrot juice, cover and simmer over low heat for 30 minutes to reduce the thick soup.

Main ingredients: 200g of raw pork belly, 50g of pickled vegetables.

Accessories: a little sugar; (A) 1 medium spoon of Shaoxing wine, half a teaspoon of sugar, 1.5 tablespoons of soy sauce, 2 tablespoons of salad oil, 1.5 tablespoons of starch, 4 tablespoons of water.

Mei Cai Meat Pie Method:

1. Wash the pork and pat dry, chop into small pieces, add seasoning A and mix well.

2. Wash the prunes and soak them in water for 5 minutes to reduce the saltiness; drain the water, chop into small pieces, add a little sugar and mix well. 3. Mix the pork and pickled vegetables evenly, put it into a container, cover it with high power for 5 minutes.