Raw materials:

Chicken neck.

Seasoning:

Sugar, pepper, ginger, onion, dried Chili, soy sauce, cooking wine, aniseed, salt.

Exercise:

1, wash the chicken neck first and chop it into small pieces, because it is more convenient to eat;

2, then hit some hot water, put some pepper and ginger slices in, order wine, blanch the chicken neck in hot water, and remove the smell and foam;

3. After the foam is cleaned, take out the chicken neck for later use. Put some oil in the pot, add some sugar, and stir-fry the sugar until it is red. Don't stir-fry. Pour the cooked chicken neck into the pot and stir-fry until it turns brown. Then add some pepper, a pepper, several large petals, onion segments, ginger slices, and add some soy sauce to stir fry for a while;

4, and then put some hot water, (remember it must be hot water! ) water is nothing but a chicken's neck. At this time, add a proper amount of salt and a little cooking wine;

5, then change the fire, but keep the soup open. If the fire is too big, the soup will dry up, the meat will not be cooked and it will not taste good. When the soup looks a little bit, it will be changed to a big fire to collect juice, and the delicious chicken neck will be ready, hehe! It's delicious! I feel a little addicted to eating chicken neck.

Braised pork belly

Ingredients: ribs (pork belly) 400g,

Seasoning: soy sauce 50g, sugar 5g, cooking wine 10g, onion 10g.

working methods

1. First, wash the pork belly, drain the water, cut it into thin slices about one and a half inches long and about three points thick, add soy sauce, cooking wine, white sugar and ginger onion, mix well and marinate for about two hours;

2. Put the marinated pork belly skin down, put it in a big bowl, pour the marinated seasoning on the surface and cover it;

3. Put the original bowl into the fan cage pot and stew for about three hours until the meat is crisp and rotten, that is, take out the ginger and onion, cover it on the plate and serve.