Come study hands favor meat

splendid flavor ribs



material:
ribs, ginger, onions, spices (star anise, fennel, kaempferol, cinnamon, strawberry, clove, bay leaves) , pepper (a little), salt, MSG, sugar, cooking wine, soy sauce (soy sauce)

practice:
slaughtered ribs into 4 cm sections into boiling water to remove blood salvage rinse stand. ginger slices, spring onions washed knotted into a tangle to the head (3 left)

practices: pan pour oil, until the time when the oil is placed in chilly sugar (to numerous, probably a sugar, 2.5 or 3 copies of oil), fried small blaze of the sugar slowly. until sugar has begun to turn brown, red brown and begin to take a foam, once the ribs into the pot stir well, then add ginger, pepper and spices, flavor Stir wine and soy sauce and pour it into a little color, miscellaneous with water, add salt and scallion, go to a small blaze after the blaze to boil slowly till the ribs cookie soft, and then mow to the pot of onions and spices big male, fire sauce, until sauce thickens, add MSG Serve pot.

dark pepper mushrooms fried fowl



material:

onion half a chicken, a pound of mushrooms,Lacoste Protect Laser Trainers, garlic brain, ginger, a length (almost 10 cm long enough), onions 5 roots, a whole bottle of black pepper sauce (I use the Lee Kum Kee vial, a bottle of not many), soy sauce, water, starch, salt, monosodium glutamate, edible oil

approach:

1. chicken pieces, wiping a little salt and hot oil and deep fry in 6 color layer picked up after setting aside. Mushrooms from the middle into two parts boiling water 1 minute under the fry stand. Onions and into pieces, onion cut into 3 cm long segment, garlic peeling, each divided into two Garlic, ginger slices. Add soy sauce and water with the starch in the mix to sauce.

2. pan pour oil, till the 6th layer heat, pour the garlic, ginger and onion, saute pour into the fried chicken, and salt , into the black pepper sauce, stir well and pour into mushroom (down into the front, first drained of water oozed from the mushrooms), stir a few times, until evenly black pepper sauce, mushrooms and chicken wrapped in the rear, added MSG, and then hook sign, and eventually topped with a layer of cooking oil and spring onion to be a neat wok.


Braised pork


approach: we just prior to simmer over cheap heat elbows soft and then picked up the plate, then stir well after adding a cup of cooked pork feed soup, boil thin qian hook, thrown into the green onion, and finally the sauce to pour over pork.

the train of fish flavor: fish rely mainly on smell of garlic, watercress, bubble pepper (chopped), a little vinegar and sugar and green onion medley comes. but in a alien country it ought be complicated to get pickled pepper, it can be sold appearance of the kind of element in chilli sauce with vinegar. The sour chili sauce enough, so do not need to add vinegar. some sweet and sour chili sauce is, for example, I use this, so if this is the chili sauce and sugar, then vinegar can retention the.

act, the first fried watercress, garlic, ginger oil into the red again, the smell came out into the chili sauce. down the number of nose can smell the smell out, look to the right hot pepper sauce, quasi-fish nostrils smell soon are generally those with a luscious chili sauce, so the salt when you can disburse attention to, first, and it taste salty. dry ingredients fried, you add the soup to cook pork,Lacoste Observe Strap Trainers, MSG , and then hook less, and finally joined the green onion, fish-flavored sauce is done. onion flavor in the edible inside the fish from the achievement touch, the amount not less, in particular, light blue.



Ants on the Tree


material:
fans, piglet meat, ginger, garlic, onions, Sichuan hot bean paste, chili powder, cooking wine, soy sauce, salt,Womens Lacoste Trainers New, monosodium glutamate, edible oil


practice:
1. the fans picked up after the soft boiled into the open drain READY . Congjiang Suan cut foam.

2. pot and pour hot oil till 7 layers into the pig meat, stir into the dry water after the cooking wine, and then thrown into the according to private taste chili powder, yellow when the fry oil into the Sichuan hot bean paste and garlic ginger foam. to be flavor out, mixed with a little water, then add soy sauce and salt, boiled into a fan of cooked and fried minced meat After the water boiled away to be sponged, add the oil started coming out of MSG sprinkled with chopped green onion, stir well and transfer to a plate can clean wok.




carrots pork ribs soup
Materials:
ribs 1KG, carrots 1KG,Lacoste Swerve Keyline Trainers, ginger a length (10 cm long), ruddy dates 8 hardly ever, a handful of wolfberry, green onions and parsley (which is differ from non-essential), salt, chicken abrasive, pepper powder..


practices: 1. ribs slaughter into segments 4 cm long, always bloody beneath the water boil out, picked clean as later use. Peel and cut carrots block, ginger shoot broken. onions and chopped parsley install disc.

2. pot mixed with enough water, into the ribs, carrots, ginger, jujube, configuration Qi, salt, chicken , cover fire and then go to a small fire to boil slowly stew carrots can lightly pinch-off with chopsticks, sprinkle pepper on the point of OK. drink it according to individual tastes can add a little chopped green onion and parsley in, not a good emotion .


Note:
ribs cooking time must first remove the blood, or the smell of blood, enough to ruin a pot of soup.
water is best mixed with enough time, if the less-doped, doped, then the middle would like to remember the boiling water must be mixed with boiling. Add cold water, then a sudden drip in temperature will make the soup, production soup without coagulation of protein and fat and into the soup, it will affect the taste of the soup. Also by the time to do other cooking or stews and do not add cold water half-way.





Spicy Celery Chicken





material:
a whole chicken, celery boiler, two garlic, ginger and half ( 10 cm long), green onion 5, a few spices (star anise, kaempferol, cinnamon, cloves, fennel), dried chili + pepper (the value resolved according apt individual taste), Sichuan peppery bean paste, cooked sesame seeds, salt, monosodium glutamate, food fuel ;
practice: 1. to kill the whole chicken into pieces, mix well add a little eye 6 layers under the hot pan, the surface now after Zhashu picked up and set aside. celery cut into small pieces 1 cm long , do not throw the leaves, so will the pot with. Mo cut onions, ginger slices, garlic peeling.

2. saucepan pour oil (to many), when the heat down till five into the bean sauce, stir-fry until the water into the drying time to the ginger, garlic, chili, pepper, spices. Chaochu fragrance, the color began to darken when the pepper mixed with a bowl of water, boil, add two tea spoon of sugar, salt, then pour the fried chicken, stir fry evenly, and then fire sauce. juice drying, into the celery, stir fry for a few seconds, add MSG, green onion, sesame seeds, stir well to pot.

Note: fried chicken, at the peak of the surface of a mature, would have immediately picked up, so that the water would be locked chicken, and taste is principally tender.

celery can not be fried too long, otherwise the flavor is worked, the dish will be shadowed.


line chicken



children ;

material:
chicken, taro children, onions, ginger, garlic, chili, pepper, bean paste, soy sauce, star anise (a little), kaempferol (a little) , salt, MSG, sugar, cooking oil

practice:
1. chicken and taro babies tear, divided into two cloves, ginger slices, spring onions cut bubble.
2. pot of flaming oil to the 5th floor heat, into the paste, stir-fry attach into dry ginger, garlic, star anise, kaempferol, chili and pepper, Stir and pour into chicken flavor, fry cooking surface color into a little soy sauce, then add salt, sugar, stir after addition water to equitable cover up for the benefit of live chicken, and then into the line children, into a small fire after the fire to boil slowly till Taro sandy soft, the fire received about juice, thrown into the MSG, chopped green onion to be a clean wok.

experience: taro into the boiling water and cook for 3 minutes, the skin will become quite good cut, even with hands can brush off.


sweet and sour pork ribs





material: ribs, ginger, dry starch (Liang starch), soy sauce, vinegar (vinegar have to be produced in China, foreigners do not use vinegar), salt, cooking brandy (If not, the other white wine too), sugar, cooking oil

approach:
1. the ribs slay 4 cm long segment, add a little salt and cooking wine mix (not too many salt, the customary dosage of 2 / 3 can be, and more
will influence the sweet sour).
2. the mix of ribs wrapped in a floor of uniform dry starch, and then placed into a hot pan till the 8-yellow elected up in the stand-fry . (where you can taste the salty pork ribs, and if too light, you can add salt later in the cooking, so the period before the rather less salt not more than)
3. ginger cut into svelte foam, Guo Lifang oil, till 6 into the hot ginger cut into foam, until fragrant and pour it into vinegar, sugar, soy sauce. until sugar has thawed, add the fried pork ribs, stir fry sauce behind convey to a panel to pot.
PS: When the vinegar and sugar, then repeatedly, prefer less not extra, the percentage must be poised, anybody kind of adds a serious impact ambition be the quality of the achieved production. did not experience side framed friends tin try. Generally speaking, a little pungent vinegar joined when OKAY. soy sauce namely best to use soy sauce, a little morsel namely ample, chiefly from the role of color .
layer of starch outside the ribs, so the pot when the pot of sauce will thicken immediately, this time to stop to prevent the stick fry pan. juice must be received dried,Lacoste Trainers, when the You discern the base of the pot are basically oil, and then divide the ribs among the ribs will be opened at all times when sugar, silk, juice collected virtually the same. Otherwise, the sauce will seriously affect the confiscation of dry gloss and texture of the finished product.


spicy chicken cooked with wine


practice:
ingredients: whole chicken or a box of chicken, chicken wings, parsley, onion, onion A, salt, MSG, bean, soy sauce, sugar, cooked sesame, high spirits, spices, dried chili, pepper, garlic, ginger

steps:
1. will massacred chicken into small pieces,Lacoste Running Trainers, spatter with salt and mix into the hot pan and put into 8 until golden brown in the fry stand. the two garlic peeling, and then stabbed each and garlic into two. ginger slices. parsley cut into segments 10 cm long, green onion cut sections, diced onion, chili cut 2 cm long segment of

2. (oil should be more) to 7 layer pot heat the oil burning , poured into Sichuan Douban keep stir fry until the oil Douban water, dried, dingy red oil change, when poured into the ready garlic, ginger, spices, dried chili, pepper, stir constantly until smell out, into the fried chicken, then add a small amount of soy sauce, a teaspoon of sugar, salt, high spirits, stir fry bowl of broth or water was added, the fire till the sauce, then add green onion, onion, coriander cooked sesame, monosodium glutamate, after the clean wok stir fry.


Tip:
1. spice star anise is often accustom annual, kaempferol, cinnamon, cloves , strawberry and fennel. Do not add too much, or obtain dizzy, and chance painful taste of chicken.

2. white wine at a time two full built so much on the line (2KG's chicken), the chicken will only become more bitter. in a foreign country, then the white high VODAK, GIN, RUM wine can be.
3. dish is spicy, so the dried chili peppers and the amount of not less pepper. and spicy dishes of salt added should converge on the Lord of salt taste is million, the salt flavor is light are reflected what the other does not come.

4. juice must be received dry, alternatively not wealthy chicken flavor.


trotters


sauce ingredients:
trotters, ginger, garlic , onion, Sichuan hot bean paste, spices (star anise, fennel, kaempferol, cinnamon, cloves, strawberry, gulf leaves), dried chili, pepper (add according to private taste, merely also may add), soy sauce (soy sauce), sugar, salt, MSG, malt (I did purchase a 7 trotters dish with a bottle of 550ML of malt), water, starch, edible oil

practices:
1. Wash the trotters, trotters each split into 4 and then into the boiling water and cook until broken health picked up the wash stand.
2. ginger slices, garlic peeling agreeable grains across the embark from the middle of the next two. (This dish is flavored massive, the amount of ginger and garlic can not be less)
3. pot to 6 layers of oil burning hot, stir into the hot bean paste, Sichuan dry water, and then down into the ginger and garlic, spices, dried chili peppers and pepper, a small fire Chaochu fragrance, and then mixed with water, add salt in array to be boiled, a little sugar, soy sauce (in moderation, at the peak of the soup into it species of deep red sauce on it), beer, and then prepared trotters under the wok, a small fire and then picked up the soft cake stew slowly into the vessel, and then the fire to boil soup, fishing There's a variety of condiments to add MSG, starch, starch into the water, then pour in the Pig on the juice, and finally sprinkled with chopped green onion can.