Boiled field chicken
Ingredients: 400 grams of chicken, 100 grams of cabbage, 2 coriander, 1 handful of Chinese cabbage, 3 slices of ginger, 2 cloves of garlic, 5 dried chili peppers, 2 spoons of peppercorns, 1 bag of hot pot base, 1 spoon of watercress sauce, 1 spoon of monosodium glutamate, 2 spoons of chili oil.
Directions: Wash and cut the chicken into pieces, wash and tear the cabbage into small pieces, wash and cut the parsley into small pieces, and wash and set aside the cabbage. Cut the ginger into slices, peel the garlic and wash and cut into minced pieces, and wash and cut the dried chili peppers into sections for later.
Bring water to a boil in a pan, bring to a boil over high heat, blanch for 2 minutes, rinse and set aside. Heat the oil in a pan and stir-fry the ginger garlic, red oil and bean paste to bring out the aroma, then add the hot pot base and stir-fry for a while.
Bring water to a boil over high heat, add cabbage and cook, scoop out and spread at the bottom of a bowl for later. Cook the chicken in a pot for 10 minutes, add the cabbage, salt and MSG and cook until the cabbage is broken, and pour over the cabbage in the pot.
Heat the oil in a pan and stir-fry the dried chili peppers and peppercorns over low heat to bring out the aroma and pour over the chicken to serve.
Flower pig hand stew
Ingredients: 2 pork hands, 100 grams of peanuts, 1 piece of curd milk, 20 ml of curd milk, 3 slices of ginger, 4 pieces of green onion, 1 large ingredient, 15 grams of rock sugar, 20 ml of soy sauce, 10 ml of dark soy sauce, 1200 g of water.
Directions: Wash and cut the pig into pieces, cut the ginger into slices and the green onion into pieces. Soak the peanuts in a bowl with water for 30 minutes. Boil water in a pot, bring to a boil on high heat, blanch for 2 minutes, rinse and set aside.
Heat oil in a casserole dish, stir-fry for 3 minutes in pig's hand, sauté until the surface is golden brown, add green onion and ginger, soaked peanuts and rock sugar and stir-fry evenly. Pour in the curd milk, curd milk, soy sauce and stir-fry well.
Add water to a boil over high heat, turn to medium heat and simmer for 1 hour. Open the lid to collect the broth, turn off the heat and put it on the plate.
Braised beef tendon
Ingredients: 2500g beef tendon, 1 potato, 1 carrot, 2 red peppers, 3 green peppers, 1/2 green onion, 1 piece of ginger, 2 pieces of cinnamon, 1 star anise, soy sauce to taste, 1 spoonful of light soy sauce, 1 spoon of salt, hot water to taste.
Directions: Wash and cut the beef tendon into pieces, peel the potatoes, wash and cut into pieces, wash and cut the carrots into pieces, wash and cut the green and red peppers into pieces, cut the green onion into pieces, and cut the ginger into slices and set aside.
Boil water in a pot, bring to a boil over high heat, blanch for 3 minutes, rinse and set aside. Heat the oil and stir-fry the shallots, ginger, star anise and cinnamon to stir-fry until fragrant.
Stir-fry beef tendon for 2 minutes, add soy sauce and light soy sauce and stir-fry to color. Add water to a boil over high heat, turn to medium heat and simmer for 30 minutes. Open the lid and add the potatoes and carrots and continue simmering for 40 minutes. Open the lid and add salt to collect the soup, add green and red peppers and stir-fry, turn off the heat and put on the pan and sprinkle the green onions to eat.
Minced garlic clams
Ingredients: 500 g clams, 2 green onions, 3 slices of ginger, 4 cloves of garlic, 3 g of salt, 1/2 tbsp sugar, 1/2 tbsp chicken essence.
Directions: Rinse the clams clean and set aside. Boil water in a pot, boil the water and blanch the clams for 1 minute, then remove the controlled water and set aside. Cut the green onion into flowers, cut the ginger into strips, peel the garlic, wash and cut into slices and set aside.
Heat the oil in a pan and stir-fry the shallots and ginger to bring out the aroma, and pour in the garlic to stir-fry the aroma. Add clams and stir-fry for a while. Add salt and sugar and stir-fry for 1 minute, add chicken essence and green onion and stir-fry evenly, turn off the heat and put on the pan and serve.
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