Come study hands favor meat

wonderful flavor ribs -
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raw materials: -
ribs, ginger, onion, spices (star anise, fennel, kaempferol, cinnamon, strawberry, clove, bay leaves),Lacoste Arixia FD Trainers, pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce) -
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practice: -
slaughter ribs into 4 cm segments into the boiling water to remove blood salvage wash stand. ginger slices, spring onions washed to pate tied into a node (3 know next to nothing of) -
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practice: pan gush oil until the oil or the period when the cold into the sugar (to be more, probably a sugar, 2.5 or 3 copies of oil), the small fry of the fire slowly the sugar. When the sugar has begun to rotate brown-red, and brown foam began to take now when the ribs into the pot, stir well, then add ginger, pepper and spices, flavor Stir and pour into a little wine and soy sauce for color, mixed with water, add salt and scallion, go to a small fire after the fire to boil slowly till soft pork cookie, and then clip to the pot of onions and spices big male, fire sauce, until the sauce thickens, add MSG pot Serve . -
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black pepper mushrooms Chicken -
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raw materials: -
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chicken onion, a pound of increases, garlic, a ginger length (approximately 10 cm long enough), onions 5, a bottle of dark pepper sauce (I use the Lee Kum Kee's vial, a bottle is not much),Lacoste Radiate Croc Trainers, soy sauce, water, starch, salt, monosodium glutamate, edible oil -
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practice: -
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1. chicken pieces, wiping a little salt layer of hot oil and deep fry under 6 later picked up stand-color setting. Mushrooms from the middle into two chapters boiling water under a minute later picked up a stand. And onion into chunks, green onions cut into 3 cm long segments, garlic peeling, each lobe divided into two garlic, ginger slices. Soy sauce and water with added starch in tune into sauce. -
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2. pan pour oil, till the 6-layer hot, pour the garlic, ginger and onion, saute into the fried chicken, then salt, black pepper into the sauce, stir well and pour into mushrooms (go down ahead you pour the water oozed from the mushrooms), hurl, until evenly black pepper sauce and the chicken wrapped in mushrooms, add MSG, and then hook sign, and finally topped with a layer of cooking oil and onion can be a wash wok. -
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fish-flavored pork -
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approach: we simmer over cheap heat equitable prior to shoulder soft and then picked up the plate, then add a bowl of fried after a good matter to cook pork soup, boiled hook skinny gravy, thrown into the green onion, and finally juice can be poured on the shoulder. -
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fish spices practice: fish flavor depends mainly on garlic, watercress, pickled pepper (chopped), chopped green onion and a little vinegar and sugar fusion comes, yet abroad it should be hard to come at hot pepper, so you can use sold out the kind of ingredient in chili sauce with vinegar and these have been enough to sour chili sauce, so do not need to add vinegar and some sweet and sour chili sauce is, case in point, I use this, so if this is the chili sauce, vinegar and sugar, then you can retention the. -
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to do when the first fried watercress, garlic, ginger oil into the red repeatedly, came out into the hot pepper sauce flavor. down the number of neb can smell the smell out, look to the right hot pepper sauce, quasi-fish These will soon noses smell chili sauce namely generally salty, so the salt when you can pay attention, the first taste of salty add it. fried dry elements, you add the soup to cook pork, MSG , then hook less, and finally add chopped green onion, fish-flavored sauce is done. onion flavor in the fish dishes which are from the achieving point, the value not less, particularly in light blue. -
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ants on the tree -
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raw materials: -
fans, pig meat, ginger, garlic, onions, Sichuan hot bean paste, chili powder, cooking wine, soy sauce, salt, monosodium glutamate, edible oil -
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practice: -
1. the fans picked up into the boiling water until soft and drain stand. Congjiang Suan-cut foam. -
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2. pot and pour hot oil till 7 layers into the pig beef, stir into the dry water after cooking wine, and then thrown into the chili abrasive, according to personal taste, stir-fry until the oil into the Sichuan spicy Douban when yellow ginger sauce and garlic foam. until the smell out, mixed with a little water, then add soy sauce and salt, boil the cooked noodles, shattered meat and stir well until the water boil dry, the oil began coming out of MSG sprinkle with green onion,Lacoste, stir a can pot plate. -
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carrots ribs soup -
raw materials: -
ribs 1KG, carrots 1KG, ginger length (10 cm long), red dates 8 all but, a handful of medlar, onion and coriander (these two non-essential), salt, chicken, pepper .. -
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practice: 1 pork slaughter into 4 cm long segments, entire below the water and cook until blood came out, picked up the wash stand. diced peeled carrots, ginger shoot broken. onions and chopped parsley setup record. -
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2. pot mixed with enough water, into the ribs, carrots, ginger, jujube, configuration Qi, salt, chicken, cover the fire to boil slowly and then work to a small bombard tin stew carrots pinch-off lightly with chopsticks, sow pepper OKAY. beverage it along to individual tastes tin add chopped green onion and parsley into, not a nice sensibility. -
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Note: -
cook ribs must first remove the sanguinary time, or the smell of blood, enough to mar a pot of soup. -
mixed with enough water
best one, whether merged with less, like half-way mixed, then remember to boil the boiling water mixed. add cold water, then a sudden drop in temperature ambition make the soup, production soup and coagulation of protein and fat does not thaw in the soup, it will influence the savor of soup. apt do the same in the other while not cooking alternatively stews way to cold water. -
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spicy celery Chicken -
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raw materials: -
whole chicken, celery nest, two garlic, ginger and half (10 cm long), green onion 5, a few spices (anise, kaempferol, cinnamon, cloves, fennel), dried chili + pepper (amount according to personal taste determination), Sichuan hot bean paste, cooked sesame seeds, salt, monosodium glutamate, edible oil -
practice: 1 whole chicken will be slaughtered into pieces, mix well add a little eye under the six-story hot pan, immediately after the surface Zhashu picked up and set aside. celery cut into 1 cm-long pieces, leaves do not darting, etc. will cut attach. onion cut foam, ginger slices, garlic peeling. -
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2. pan pour oil (to many), till the five-time into the hot bean paste, stir-fry until the water into the drying time to the ginger, garlic, chili, pepper, spices. Stir flavor, Pepper began to alteration color when mixed with a deep bowl of water, boil, add two tea spoon of sugar, salt, then pour the fried chicken, stir evenly, then fire the sauce. nectar drying, into the celery, stir a few seconds, MSG, green onion, sesame seeds, stir well to pot. -
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Note: fried chicken, as long as the surface of a cooked, you have immediately picked up, so the water will be locked chicken, eat it is especially tender. -
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fried celery not too long, otherwise the flavor is gone, the dish will be eclipsed. -
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children taro chicken -
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raw materials: -
chicken, taro children, onions, ginger, garlic, chili, pepper, bean paste, soy sauce, star anise (a little), kaempferol (a little), salt, monosodium glutamate, sugar, edible oil -
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practice: -
1. diced chicken and taro kid, divided into two cloves, ginger slices, spring onions and cut foam. -
2. pot burning hot oil to five-layer,Lacoste Protect Laser Trainers, into the bean paste, stir-fry with dry add ginger, garlic, star anise, kaempferol, chili and pepper, Stir the fragrance into the chicken, fry cooking surface into a little soy sauce for color, then add salt, sugar, stir after adding water to just cover up for the behalf of living Jirou, followed children into line, into the fire to boil till the small fire slowly taro sandy soft, fire received about juice, thrown into the MSG, green onion can be a clean wok. -
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experience: taro into the boiling water and cook for 3 minutes, the peel will become quite good cut,Lacoste Trainers 2010, and even hand can brush off. -
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sweet and sour pork ribs -
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ingredients: meat, ginger, dry starch (Liang starch), soy sauce, vinegar (the vinegar have to be produced in China, foreigners do not use vinegar), salt, cooking brandy (If not, the other white wine too), sugar , edible fuel -
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practice: -
1. the ribs kill 4 cm long segment, add a tiny salt and cooking wine and mix well (not too many salt, the normal dosage of 2 / 3 can be, and more -
affect sweet sour). -
2. the mix of pork mantled in a floor of uniform dry starch, and then placed into a hot pan till 8 in the deep fry yellow picked up stand. (Then you can taste the salty ribs light, if too light, you can cook later in the salt, so salt prior to the time rather less not more) -
3. ginger cut into thin foam, Guo Lifang oil, till the 6 into the hot ginger cut into the foam, until fragrant and pour into the vinegar, sugar, soy sauce until sugar melts, add the fried Good ribs, stir fry sauce can pot plate after a. -
PS: When the vinegar and sugar, then again, rather less not more, the ratio must be poised, adding in whichever of them would seriously affect the quality of the finished product. ignorant friends can taste the plus side In common, a little pungent vinegar added when the OK. soy sauce is best with soy sauce, a little morsel is enough, mainly from the color achieve. -
outside with a layer of starch for ribs, so the pot when the pot of sauce will thicken immediately, this time to keep the stir-stick pan to prevent. juice must be received dried, when you discern the base of the pot are basically oil, and then separate the ribs between the ribs will be opened in a wire when the sugar, juice collected about the same. Otherwise, the juice will seriously affect the confiscation of dry luster and texture of the finished product. -
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spicy Zuiji -
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practice: -
ingredients: whole chicken or a carton of chicken, chicken wings, parsley, onions, a onion, salt, monosodium glutamate, watercress, soy sauce, sugar, cooked sesame seeds, lofty spirits, spices, chili, pepper, garlic, ginger -
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steps: -
1. to slaughter the chicken into small pieces, spatter with salt and mix well into the 8 into the hot oil until golden brown picked up afterward use. the 2 garlic peeling, and then pierced one point every and garlic two. ginger slices. coriander and mow into 10 cm long segments, onion cut sections, diced onion, dried chili cut 2 cm long partition -
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2. (oil should be more) to 7 layer pot burning oil heat, stir often poured into Sichuan Douban, dry stir-fry until the oil Douban water, oil becomes dingy red when poured into the ready garlic, ginger, spices, chili, pepper, stir constantly, until the smell out, into the fried chicken, then add a small amount of soy sauce, a teaspoon of sugar, salt, high spirits, stir after addition a bowl of broth or water, the fire till the sauce, then add onions, onions, parsley, cooked sesame seeds, MSG, stir the pot after. -
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Tip: -
1. spice star anise is often accustom daily, kaempferol, cinnamon, cloves, strawberry, anise Do not add too much, otherwise they will be dizzy, and chicken flavor will become bitter. -
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2. full of liquor at the peak of two wine cover so much on the line (2KG chicken), so the chicken will become more painful in exotic countries, then the white high VODAK, GIN, RUM wine can be -
3. This dish is spicy flavor, so the amount of chili and pepper and no less. and spicy flavor of the dish of salt should be added emphasis, the Lord of the salt is a million flavor, what flavor of other tasteless salt are not evident in. -
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4. juice must be received dry, or not wealthy chicken flavor. -
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sauce trotters -
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raw materials: -
trotters, ginger, garlic, onions, Sichuan hot bean glue, spices (star anise, fennel, kaempferol, cinnamon, cloves, strawberry, gulf leaves), dried chili, pepper (add according to private taste, not to add) , soy sauce (soy sauce), sugar, salt, MSG, beer (I did buy 7 trotters tray with a bottle of 550ML of beer), water, starch, edible oil -
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practice: -
1. Wash the trotters, trotters each split into 4 and then placed in boiling water, boil off students and then picked up the wash stand. -
2. ginger slice, skin garlic good cross the embark from the medium of the next two. (This dish is flavored cumbersome, the amount of ginger and garlic and no less) -
3. pot flaming oil to six-layer hot, dry fry into the water Sichuan hot bean paste, and then down into the ginger and garlic, spices, dried chili and pepper, a small fire flavor Stir, then mixed with water, to be After the boil then added salt,Lacoste Running Trainers, a little sugar, soy sauce (in moderation, at a time the soup into a variety of deep ruddy sauce ashore it), beer, and then arranged trotters under the wok, a small fire slowly Soft cake stew and then picked up into the vessel, and then the fire to boil soup, a diversity of fishing to which seasoning, MSG, starch, starch into the water, then pour sauce above the trotters, and eventually sprinkle with chopped green onion can. -