Kung pao chicken Stone Fish Practice: 1. Slaughter and clean the fish, remove the viscera from the back of the fish, cut it vertically into two pieces (the belly of the fish is connected), and add a knife to each side of the fish. 2. Put a layer of Huai salt on the prepared fish, put it in a material box, and add the cut vegetables and fruits (such as Dongru, carrot slices, lettuce slices, fragrant incense, etc.). ) pickling 1 hour. 3. Cut the chicken into small pieces, put it in the pot, pour in the onion and Jiang Shui, and continue stirring until the chicken breast is digested and absorbed. Then add a proper amount of salt, rice wine, soy sauce, egg white and starch, grab it and desize it, seal it with pepper and let it stand for a while, then add 30% hot slip powder. 4. Put the bone soup into a bowl, and add material A to make Gongbao juice. 5. Put the marinated fish in a roasting clip, roast 15-20min on charcoal fire until cooked (brush the cooking oil halfway), and put it in a tray. 6. The lower half of the net pot is boiled, stirred and poured around the stone fish. 7. The bottom surface of the pot is heated by oil. Add dried chillies and stir-fry until golden, red and brown. Then add pepper and stir-fry until fragrant. Then add chopped green onion and Jiang Mo and stir-fry until fragrant. Pour in mushrooms and beef and mix well. Then cook the remaining Kung Pao juice and stir it quickly and evenly. Finally, sprinkle with crispy peanuts, add a little oil pepper, and put it on the stone fish.
Sweet and sour pork ribs food: 500g small row, one tablespoon of rice wine, one tablespoon of soy sauce, half a tablespoon of soy sauce, three tablespoons of rice vinegar, three tablespoons of sugar, half a teaspoon of salt, half a teaspoon of chicken essence and half a teaspoon of white sesame seeds. Boil 50g small rows for 30 minutes, and the bone soup can be cooked. Don't pour it out. 2. Marinate with one tablespoon of rice wine, one tablespoon of soy sauce, half a tablespoon of soy sauce and two tablespoons of rice vinegar (not white rice vinegar) for 20min minutes. 3, pick up, wash and drain, cook until golden brown, don't put too much oil, you can save fuel, just turn over and be diligent. 4, put the ribs in the pot, marinated ribs water, three spoonfuls of sugar (boldly try to put sugar, three spoonfuls, don't be afraid). Boil half a bowl of bone soup and add half a teaspoon of salt to make it fresh. 5, simmer for ten minutes to collect juice, and finally add a spoonful of rice vinegar when frying sugar, and the sweet and sour mouth will come. 6. Sprinkle with chopped green onion, white sesame seeds and a little chicken essence.