Half a duck, 100g of perilla leaves, 100g of green onions, 1 handful of ginger, 1.5kg of Zhuhou sauce, half a bottle of Zhuhou sauce, a little garlic, a head of garlic that I have never eaten in Cantonese cuisine. How to make Braised Duck with Perilla See
250g beef slices, 100g vermicelli, 100g enoki mushrooms, 50g Pixian douban, 30g soy sauce, 15ml mature vinegar, 30ml cooking wine, 15ml sugar, 3g salt, appropriate amount of chicken essence, a small amount of chives, 15g ginger, 15g garlic, 25g garlic, 3
2 squab pigeons 4 red dates 4 Shaoxing wine 60 ml rose dew wine 30 ml dark soy sauce 15 ml salt 6g sugar 8g starch 3g sesame oil 4 ml cooking oil 30 ml water 2500 ml water 125 ml water 30 ml ginger 15 g Cantonese cuisine Mellow fragrance How to make rose
Winter melon, bacon, roasted goose, crab sticks, shrimps, scallops, mushrooms, appropriate amount, appropriate amount, appropriate amount, appropriate amount, appropriate amount, white jade treasure recipe: 1. Remove the pulp from the winter melon, coat w
1 grouper. Appropriate amount of soy sauce. Appropriate amount of oil. Appropriate amount of shredded ginger. Appropriate amount of chopped green onion. A pair of chopsticks. How to make steamed grouper. Step 1. Clean the fish and make a cut in the belly
1 pork knuckle 1 rock sugar 1 small handful of rice wine 1 large bowl of star anise 1 cinnamon 1 bay leaf 2 green onions and half a piece of ginger 3-4 slices Classic Sichuan Dongpo knuckle Recipe: 1. Put the pork knuckle in cold water into a pot, add gin
350 grams of powdered intestines. Appropriate amount of minced ginger. Appropriate amount of light soy sauce. Appropriate amount of salt. Appropriate amount of oil. How to make steamed powdered intestines with Cantonese vegetables and black beans. Step 1:
Marinate: 600g chicken thighs, 5 slices of ginger, 12g of cooking wine, 12g of dark soy sauce, 6g of salt, 2g of black pepper, 1g of starch, 6g of stir-fry: Appropriate amount of cooking oil, appropriate amount of green onions, appropriate amount of ginge
400 grams of pork belly, 200 grams of green garlic, 5 grams of cooking oil, 5 grams of Laoganma black bean sauce, 5 grams of Pixian bean paste, 10 grams of sweet noodle sauce, 5 grams of ginger, two slices, cooking wine, 10 grams of Sichuan peppercorns, 1
1 chicken, 50 grams of cabbage, 6 pieces of ginger, 1 piece of salt, 6 grams of starch, 1 spoon of chicken essence, 1 spoon of chicken stock, 80-100 ml of rice wine, half a spoon of lard or peanut oil, 1 spoon of ice, a large bowl of water, 5000 grams of
Half a chicken, 3 pieces of ginger, 3 slices of Sichuan peppercorns, 10g of sugar, vinegar, light soy sauce, gordon powder, an appropriate amount of Pixian bean paste, a spoonful of pickled pepper, 60g of pickled ginger, 3 onions, also known as ginger chi
700 grams of fresh soil squid, one red pepper, half an onion, half a small ginger, 13 grams of garlic cloves, 35 grams of red onions, four stalks of salt, 1 teaspoon of oil, about 20 grams of oil. Seasoning: Seasoning: Corn starch, 1 teaspoon of chicken e
1.2 pounds of fat sausage, a handful of dried sea pepper, a handful of Sichuan peppercorns (divided into two portions) 1 piece of ginger (cut into two portions after slicing) 2 heads of garlic, a handful of cooked white sesame seeds, a pinch of watercress
800 grams of chicken wings/pipa legs, 20 grams of ginger, 1 red onion, 1 starch, 10 grams of yellow Xiao's sauce, 1 bag (205 grams) of chicken wings. Step 1: Cut the onion and ginger into pieces, and cut the garlic in half. , cut the chicken with a knife
500g pig intestine, garlic 20g tempeh, 10g wild pepper, 5g green onion, 1 red pepper, 5g light soy sauce, 8ml dark soy sauce, 5ml oyster sauce, 10g white sugar, 3g salt, 2g starch, 5g cooking oil, appropriate amount of salt (for washing the pig intestine)
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