Braised chicken leg food: chicken wings, salt, soy sauce, old rock sugar, cinnamon, yellow wine, galangal, onion, ginger, star anise, red pepper and edible oil. Practice: 1, prepare all the ingredients, heat the dish pot, pour a little oil, then pour the chicken wings until brown. 2. Add star anise, galangal, cinnamon, chili onion, ginger, rice wine and soy sauce into the pot, stir-fry until fragrant. 3. Add chicken wings, pour appropriate amount of boiling water, simmer for 30 minutes after boiling, finally add salt to turn red, and then drain the juice out of the pot.

Raw materials for steamed tofu with pork sauce: 1 block tofu (about 400g), 120g minced beef, 1 tablespoon onion, 2 Pleurotus ostreatus, 3 cups of water, 1 teaspoon soy sauce, 1 teaspoon oil consumption, 1 teaspoon oil consumption. 2. Marinate minced beef with seasoning, and add onion and Pleurotus ostreatus to make pork sauce. 3. Cut the tofu into 6 pieces on average. 4. Cover the plate with pork sauce, spread with tofu slices, sprinkle with a little soy sauce and sprinkle with onions. 5. Steam 15 minutes.

Roasted wing food with honey sauce: eight chicken wings, salt 1 teaspoon, sesame, monosodium glutamate 1 teaspoon, 4 teaspoons of pure honey, 1, chicken legs washed and dried, added with proper amount of salt and monosodium glutamate, and marinated for more than one hour. 2. Mix honey lemonade: 4 tablespoons of honey and 2 tablespoons of water. 3. Use kitchen paper to absorb the moisture of the marinated chicken legs. 4. Brush a layer of honey lemonade evenly on the chicken leg or wrap the chicken leg and put it online. 5, preheat the oven, fire up and down 200 degrees, put the chicken legs in the middle and lower layers, and bake for 25 minutes. 6. Sprinkle some sesame seeds and rubber crumbs and bake for another 5 minutes.

Ingredients of sweet and sour pork ribs: 500g lamb chop, onion 10g ginger 10g cooked sesame 10g salt 5g monosodium glutamate 3g chicken essence 3g white pepper 5g tomato sauce 10g white sugar 65438. Practice: 1. Wash ginger and garlic and cut into pieces. 2. Chop a section of ribs about 5 cm and wash the blood. 3. Add water to the pot and bring it to a boil. Add spareribs, ginger and garlic slices, skim off the froth, blanch and drain. 4. When the ribs are cold, wrap them with cassava starch, so that cassava starch can evenly wrap the ribs for later use. 5, put 30 grams of cooking oil in the pot, boil the oil for 7 minutes, put it in the ribs wrapped with cassava starch, and fry until golden brown. 6. Take 10g oil from a clean pot, heat it for 7 minutes, add 10g tomato sauce, stir-fry until fragrant, add 100g cold water, add 5g salt, 15g white sugar, 5g white pepper and 10g white rice vinegar. 7. When the juice is sticky, add the fried ribs. 8, put a little oil and stir fry again, sprinkle with cooked sesame seeds and stir fry for a while.