Ingredients: duck feet (500g), dried tangerine peel (a little), star anise (a little) and monosodium glutamate.

(a little), crude oil (a little), oyster sauce (12.5g), ground chestnut powder (a little),

Chicken soup (appropriate amount) method: 1. Cut off the toenails of duck feet, first put them in boiling water and roll them.

Take it out, peel off the skin and wash it. 2. Cut tangerine peel into small pieces, and cut star anise into small grains.

Put it in a pot with oyster sauce and duck's feet, add a proper amount of chicken soup, simmer for about an hour, and then

Put monosodium glutamate. Before lifting the pot, remove the dried tangerine peel and star anise, take out the duck's paw and put it in the dish.

In the plate. Then thicken a little chestnut powder with the pot marinade, pour it on the duck's feet, and pour it in addition.

Just a little oil. Crisp and fresh, it is the best snack.

Beef in oyster sauce

Materials:

250 grams of beef, half a tablespoon of soy sauce, a little ginger juice, cornstarch 1 tablespoon, 30 grams of pea pods (stem removed for use), 5 centimeters of onion, 5 tablespoons of garlic 1 slice, 2 tablespoons of oyster meat (soy sauce can be used instead of oyster meat), and sugar 1 tsp.

Practice:

1. Cut beef into one-inch square slices, season with seasoning wine, ginger juice and soy sauce, and then spread with cornflour.

2. Cut the onion into sections and cut the garlic into 2 pieces.

3. Heat the frying oil to 140℃, quickly soak the beef in oil and take it out of the pot.

4. Heat 2 tablespoons of oil, stir-fry the onion, garlic and pea pods in turn, then add the beef, season with 2 tablespoons of oyster sauce, 1 tsp of sugar and 1 tsp of wine, and mix well quickly.

Sautéed Lettuce in Oyster Sauce

Raw materials:

600g of lettuce, 30g of oyster sauce, 60g of clear oil, 0g of soy sauce 1 0g, 20g of sugar 1 0g, 20g of cooking wine, 10g of pepper noodles1g, 10g of salt1g, 10g of water starch10g and 3g of monosodium glutamate.

Practice:

① Remove the old leaves of lettuce and clean them. Put water in a pan, add salt, sugar and oil, release the vegetables after boiling, turn them over and pour them out, and press them dry and pour them into the plate;

② Put oil in a spoon, add garlic and stir-fry, add oyster sauce, cooking wine, pepper noodles, sugar, monosodium glutamate, soy sauce and soup, thicken after boiling, pour sesame oil and pour on lettuce.

Sauté ed kale in oyster sauce

Cuisine: Cantonese cuisine

Ingredients/seasonings: 300g of Chinese kale, oyster sauce 1 spoon, fresh chicken powder 1 spoon, sugar 1 3 spoon, soy sauce paste13 spoon, white powder1spoon, and broth/kloc.

Production process:

(1) Wash the Chinese kale, cut it into sections, blanch it, take it out and rinse it with cold water to keep it bright green, and let it cool for later use.

(2) Boil all seasonings in a pot, turn off the fire when they are thick, and serve them up, that is, oyster sauce.

(3) Stir-fry the Chinese kale and drizzle with oyster sauce.

Shredded beef in oyster sauce

Cuisine: Cantonese cuisine

Ingredients:

Ingredients: Pleurotus ostreatus 1 box, shredded beef110g, shredded carrot and shredded ginger.

Accessories: 2 teaspoons of oyster sauce, 2 teaspoons of soy sauce, sugar 1 teaspoon, wine 1 teaspoon, a little sesame oil, a little soy sauce and a little starch.

Exercise:

1. Wash Pleurotus ostreatus, add a little soy sauce to shredded beef and mix well with starch.

2. Heat 3 tablespoons of oil, add shredded beef, stir-fry slightly, stir-fry shredded ginger, shredded carrot and Pleurotus ostreatus in the remaining oil, then add shredded beef, half a bowl of water and other seasonings (except sesame oil), stir-fry for several times, thicken and pour in sesame oil.