1. Braised mutton.
Ingredients: 500g of mutton, 1 tablespoon of cooking wine, 4 slices of ginger, appropriate amount of green onions, 2 tablespoons of bean paste, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, star anise, appropriate amount of cinnamon, appropriate amount of carrots.
Here's how.
1. Soak the fresh lamb in cold water for one hour, then add cold water, ginger slices and cooking wine, and continue to cook for five minutes after boiling. Scoop up the mutton and rinse off the blood foam for later use.
2. Pour a little oil into a hot pan, add ginger slices and green onions and stir-fry until fragrant, then add a little bean paste and stir-fry. Then add the lamb and stir-fry well. Add an appropriate amount of cooking wine, light soy sauce, and dark soy sauce to color evenly, then add hot water, and cover the mutton. Add star anise and a small piece of cinnamon and simmer the lamb over medium heat.
3. After simmering for half an hour, add the carrot cubes, change the heat to low and continue to simmer for an hour.
4. After an hour and a half, the mutton has become soft and fragrant. In the process of collecting the juice, you can sprinkle some garlic sprouts to add flavor, and finally add salt to taste and put it on a plate. You can garnish it with shallots to make it even more delicious.
Second, ginger duck.
Ingredients: Half a duck, an appropriate amount of ginger, a large bowl of white wine, 2 spoons of dark soy sauce, half a bowl of light soy sauce, half a bowl of cooking wine, an appropriate amount of salt monosodium glutamate, and a few rock sugars.
Here's how.
1. Slice the ginger and try to cut it as thin as possible, so that it is advisable to spread a layer of pot.
2. At the same time, heat the bottom of the pot on low heat, and spread the ginger slices on the bottom of the pot. Be careful not to burn your hands. When the oil is finished, add the duck meat and spread it gently. Try not to move the ginger slices. Then pour the seasonings together into the pan and stir well. Add another half bowl of water and cover the pot tightly. Wait for the water to boil, turn to low heat and simmer slowly for about 1 hour.
After a few hours, turn on high heat to reduce the juice.
3. Red bean sticky rice.
Ingredients: 150g of glutinous rice, 150g of red adzuki beans, appropriate amount of water, appropriate amount of lard, 2 salt5g, a pinch of sesame seeds.
Here's how.
1. Soak the red adzuki beans in cold water the night in advance (or use a thermos cup to boil water overnight). Wash the glutinous rice and drain it for later use.
2. Add an appropriate amount of lard to the hot pan, you can put more. Add a small amount of salt and stir-fry for a while, then add the glutinous rice and continue to fry until the glutinous rice is browned.
3. Pour in the soaked red adzuki beans, add an appropriate amount of water and simmer for a while.
4. Stir-fry the white sesame seeds without oil until fragrant, then sprinkle them on top of the rice and enjoy.
Fourth, dry dumplings.
Ingredients: Prepare an appropriate amount of quick-frozen dumplings, 2 cloves of minced garlic, 2 spoons of light soy sauce, 1 spoon of white sesame seeds, 1 spoon of vinegar, 1 spicy millet, 1 spoon of chili powder, half a spoon of sesame paste, 1 spoon of oyster sauce, and half a spoon of dark soy sauce.
Here's how.
1. After boiling the water, put in the quick-frozen dumplings and cook them and remove them for later use.
2. During the period, you can prepare the mixture to cut the garlic into minced shapes, cut the millet spicy into segments, and prepare sesame seeds and chili powder. Add an appropriate amount of cooking oil to the pan, turn off the heat as soon as the oil smokes and pour the hot oil into the mixture.
3. Stir well and add light soy sauce, dark soy sauce, oyster sauce, vinegar and a pinch of salt seasoning. Finally, add the tahini paste and stir again.
4. Pour the seasoning into the cooked dumplings and mix well to serve. If you like, you can also add chopped green onions to decorate and enhance the flavor.
5. Scallion oil chicken.
Ingredients: 1 chicken (about 800g), 4 slices of ginger, an appropriate amount of minced ginger, 1 handful of green onions, an appropriate amount of salt, an appropriate amount of white pepper, and an appropriate amount of steamed fish soy sauce.
Here's how.
1. Place the washed chicken on a paper towel to absorb the water. Then rub salt and white pepper evenly over the surface and inside of the chicken with your hands, massage it and marinate for about 2 hours.
2. Prepare a few slices of ginger and place them in the belly and body of the chicken. Then put the whole chicken in a darker dish and put it in a steamer and steam it over high heat for about 40 minutes (the steaming time can be adjusted according to the size of the chicken). Make sure the chicken is cooked through, remove it from the steamer and let it cool for later use.
3. Cut the cooled chicken into pieces of appropriate size and put them on a plate. The steamed chicken broth is then poured into a dish as one of the condiments to add texture and flavor.
4. Cut the green onion into small pieces for later use. Take a small pot and heat it and pour in an appropriate amount of cooking oil (slightly more than the amount when stir-frying), when the oil temperature rises slightly, first stir-fry the shallots until browned, then quickly pour in the green onion leaves and minced ginger for a quick stir-fry a few times to prevent the green onion leaves from changing color and affecting the aesthetics. (Be careful not to over-fry the time).
5. Scoop out the fried green onion and ginger oil, cover the chicken, and then drizzle a few teaspoons of steamed fish soy sauce to complete this delicious scallion oil chicken!