Stir-fried chicken gizzards with soaked lotus roots

Ingredients: 300 grams of chicken gizzards; 400 grams of bagged soaked lotus roots; 3-5 green and red peppers are optional; 3 pickled peppers -5; green onions; ginger, garlic; a small amount of salt; a small amount of cooking wine; a small amount of sugar; a small amount of dark soy sauce, a small amount of light soy sauce; a small amount of chicken essence; 1-2 dried red peppers (optional)

Method:

1. Wash and slice the chicken gizzards, add salt, cooking wine, sugar, dark soy sauce, and light soy sauce and marinate for half an hour. Pour the bagged pickled lotus root strips into the vegetable basket and drain.

2. Slice ginger, dice garlic, cut green and red peppers into rings, cut pickled peppers into shreds, cut onions into sections, and cut dry red peppers into sections.

3. Heat the pot, add sliced ??ginger, garlic, dried chili segments, pickled peppers and sauté until fragrant, turn to high heat, add chicken gizzards and stir-fry until they change color (if you add less salt during pickling, you can do it now) Add a little more salt). Add the soaked lotus root strips and stir-fry for half a minute (the soaked lotus root strips usually have salt, so don't add any more salt), add the green onions and chicken essence, stir-fry evenly, remove from the pan and serve on a plate.

Pickled pepper-based shrimp

Ingredients: 250 grams of pickled pepper, 50 grams of pickled pepper, a little ginger slices, minced garlic, green onion, green onion leaves, 3 grams of salt, 10 grams of water starch , 3 grams of chicken powder, appropriate amounts of MSG, cooking wine, and cooking oil

Method

1. Cut off the whiskers and feet from the washed shrimps.

2 Cut open the back of the shrimp.

3. Heat oil in a hot pan until it is 60% hot, and add fresh shrimps.

4 Mix well and fry until cooked, then remove.

5. Leave oil at the bottom of the pot, add ginger slices, minced garlic, and green onions and saute until fragrant.

6 Add the bell pepper and stir-fry evenly.

7 Pour in the prepared shrimp and stir-fry evenly.

8 Add cooking wine, chicken powder, MSG, salt, stir well and season.

9 Add water starch to thicken.

10 Add green onion leaves and stir-fry evenly.

11 Continue to stir-fry for a while until cooked through.

12 Remove and serve on a plate.

Home-style braised pork ribs

Ingredients: Ribs, ginger, green onion, one star anise, salt, sugar, soy sauce, cooking wine, MSG

Method:

1. Put appropriate vegetable oil in the pot, heat it, add ginger and green onions and stir-fry until fragrant, then put the ribs into the pot and stir-fry,

2. Wait until the meat changes color and turns white, Add soy sauce, cooking wine, sugar, and then add boiling water just enough to cover the ribs.

3. After the fire comes to a boil, reduce the heat to low and simmer for about 20 minutes.

4. After checking that the ribs are burnt, add appropriate salt depending on the saltiness, and then increase the heat to reduce the juice.

5. The last delicious braised pork ribs is ready.

Stir-fried yuba with celery and fungus

Ingredients: 5 stalks of celery, 1 dried yuba, 1 small handful of dried fungus, 1 clove of garlic, a small amount of cooking oil, and an appropriate amount of salt

Method:

1. Soak the yuba and fungus in warm water 2 hours in advance. After soaking the yuba, cut it into pieces and soak until there is no hard core.

2. Pull off the tendons from the celery and slice it into slices. Chop the garlic.

3. Heat the oil in the pan, sauté the garlic, add celery and stir-fry for a few times, add yuba and fungus, appropriate amount of salt, and continue to stir-fry. It will be ready in three to five minutes.

Stir-fried squid tentacles

Ingredients: 250g fresh squid, accessories: 30g celery, 4g ginger, 3g salt, 1g MSG, chili (red, sharp, dry ) 10 grams, 3 grams of pepper, 2 grams of white sugar, 15 grams of lard

Method:

1. Wash the squid, add salt to taste, and put it into a boiling water pot for a while. Take it out;

2. Wash the parsley and cut into "one strips";

3. Heat the lard in a pot, add dried chili knots, Sichuan peppercorns, and ginger shreds Stir-fry, continue to stir-fry the squid mustard, add salt, MSG, parsley, and sugar and stir-fry evenly, remove from the pan and serve.