1. Prepare the braised sauce first: 2 spoons of light soy sauce 2. 1 spoon of dark soy sauce.
1. Add about 280 grams of boiling water to 500 grams of flour and stir while pouring. 2. Add some cold water, about 20-50 grams, and kne
1. Wash 500G of fresh tenderloin. 2. Cut the meat into slices crosswise.
1. Put the Sichuan peppercorns into the pot and roast them until fragrant. 2. Grind the roasted Sichuan peppercorns in a mortar.
1. Wash the meat pieces and start boiling them in cold water. When cooking, add peppercorns, ginger slices, salt and cooking wine. After the water boils, cook on low heat for 20 minutes. Remove and let dry for a while. 2. Soak the prunes in water and wash
1. Prepare the ingredients, slice the garlic and ginger, cut the green onions into sections, and shred the green onions to make onion knots, which will not fall apart easily when stuffy.
1. Peel off the shells of the spring bamboo shoots, cut off the old roots and wash them. 2. Cut the bamboo shoots into small pieces.
1. Prepare ingredients 2. Peel lotus root
1. Wash the chicken wings 2. Peel the potatoes
1. Put the chicken breasts in cold water, add cooking wine and ginger slices, and cook for ten minutes. It depends on the size of the chicken breasts.
1. Prepare the required ingredients, 500 grams of ribs 2. Blanch in a pot under cold water, add a few slices of ginger and 2 tablespoons of cooking wine
1. Cut all the peppers into small cubes, and cut the meat into minced meat and set aside. 2. Heat the cold oil in the pan, add the minced meat, and stir-fry until it changes color.
1. Prepare the chicken legs. 2. Wash the chicken legs and begin to remove the bones. First, use a knife to cut a circle around the root of the chicken legs to separate the skin, meat, tendons and bones of the chicken.
1. Prepare all ingredients. 2. Clean the chicken wings and cut three times on both sides.
1. Wash 500G of fresh tenderloin. 2. Cut the meat into slices crosswise.
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