Ingredients: clean winter bamboo shoots (325g), pickled cabbage (75g), sugar (20g), salt (45g), water chestnut powder (8.5g), sesame oil (a little) and clear soup (175g).

1, cut the winter bamboo shoots into small rotary knife blocks; Remove the dead leaves and old terrier from the cabbage and cut into small pieces.

2. Open a pot of warm lard (325g) (it is too hot to make the bamboo shoots cooked inside and white outside), pull the bamboo shoots in for about two minutes, pour them out and filter out the oil.

3. Stir-fry the cabbage in the pot for a while, then put down the bamboo shoots, add clear soup, sugar, salt and cook for about one minute, thicken the water chestnut powder, and pour a little sesame oil into the pot.

Hujiang sparerib

Ingredients: ribs 300g. Raw powder, milk powder, custard powder, edible powder, eggs, salt, monosodium glutamate, sugar, refined oil, yellow wine, garlic paste, chopped green onion, dried Chili powder.

1, chop the ribs into thumb-sized squares and rinse the blood.

2. Put the eggs, cooking powder and water into the ribs and beat well, then add the milk powder, cheese powder and raw powder.

3. Heat the oil pan to about 50% heat, pour in the ribs, fry until golden brown, and pour in the hedgerow to drain the oil.

4. Finally, add sugar, salt, yellow wine, mashed garlic, chopped green onion and dried Chili powder, stir-fry them out of the pot and put them in a pot.

Crispy outside and tender inside, spicy and slightly sweet, delicious.

Fried rice cake with crab

Ingredients: 500g sea crab and 250g rice cake.

Seasoning: 20 g of cooking wine, 30 g of monosodium glutamate, 25 g of salt, sugar 10 g, starch (pea) 10 g, 3 g of ginger, 3 g of green onion, 50 g of peanut oil and 0/0 g of sesame oil.

1. Slaughter Eriocheir sinensis (sea crab), clean it, cut it into pieces, and sprinkle with dried powder. The small rice cake is boiled with water.

2. Heat the pot and add oil. When it is 50% hot, put in the crab pieces, fry them and take them out. Leave the bottom oil in the pot, put the onion and ginger until fragrant.

3. Pour the crab pieces, cook the yellow wine, add a little water, salt, monosodium glutamate and sugar, and add the rice cake after boiling.

4. Cover it and simmer it with medium and small fire, then collect the juice with high fire, thicken it with wet starch, and pour sesame oil out of the pot.

Delicious and mellow.

Liquor-Soaked Chicken

Ingredients: 2000g hen.

Seasoning: 80g of yellow rice wine, 0g of shallot10g, 0g of ginger10g, 20g of salt, 20g of fragrant grains, 3g of cinnamon and 2g of star anise.

1. Slaughter the tender hen, soak and scald the hair, remove the internal organs, cut the chicken skin around the chicken's foot joints with a knife, and wash it clean; 2. Put the wok on a strong fire, add 2000 ml of clear water, boil it, put the chicken in, take it out after the skin is tight, and rinse it with clear water;

3. Pour the soup in the pot into the basin for later use;

4. Change another 4000 ml of water in the pot, put the chicken, boil it with high fire, move it to low fire for about half an hour, take it out after it is cooked, and put it in a container; 5. Pour in the original boiled chicken soup to drown the chicken, and let it cool;

6. Put 20 grams of cinnamon, star anise, ginger slices, onion segments and refined salt into the wok, pour in the hot soup of the previously cooked chicken, and boil it;

7. After cooling again, add the fragrant grains, mix well, let it stand for a while, drain the dregs, cinnamon, star anise, ginger slices and onion segments with a fine cloth bag, and put them into a container;

8. Take the chicken out, cut off the claws, head and tail, cut two pieces in half, cut it from the ribs and cut it into four pieces;

9. Wipe the chicken with refined salt, sprinkle with yellow wine, stew in a covered bowl for about 1 hour, and take it out;

10. Soak the chicken pieces in a bittern container and put them in the refrigerator for about 3 hours;

1 1. When eating, cut the chicken into pieces with a length of 10 cm and a width of 6 cm, and then cut it into strips with a length of 6 cm and a width of 1 cm;

12. When loading the plate, first put the bits and pieces of chicken, head and neck at the bottom, then cover the chicken strips on them and pour the original bittern.

The chicken is tender, oily and fragrant.

Tips for making drunken chicken:

1. Cut off the chicken skin around the joint with a knife to avoid the skin tightening and bursting when cooking, which will affect the appearance;

2. When making bad brine, after the hot soup is cooled, add the fragrant grains, which are first wrapped in a fine cloth bag and put into the soup.