Steps: (1) Wash the chicken pieces and blanch them in boiling water to remove blood and impurities.
(2) Then remove the chicken, rinse it with cold water, drain and set aside.
(3) Pour an appropriate amount of oil into the pot, wait for the oil to be warm, add ginger slices and green onions and stir-fry until fragrant. Then add the chicken pieces and stir-fry until the surface is slightly browned.
(4) Then add cooking wine, stir-fry evenly, add light soy sauce, dark soy sauce, sugar, and continue to stir-fry until the chicken is colored.
(5) Pour the fried chicken into the casserole, add enough water to cover the chicken.
(6) Add star anise, cinnamon, bay leaves, dried chili peppers and other seasonings, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.
(7) After 30 minutes, put the shiitake mushrooms and green peppers in a casserole and continue to simmer for 10 minutes. After the chicken is cooked thoroughly and the soup is thickened, add an appropriate amount of salt to taste according to taste.
Ingredients: 1 sea bass, green onion, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, sugar, salt, pepper, water
Steps: (1) Remove the scales and internal organs of the sea bass, wash and cut into pieces for later use.
(2) Put the chopped sea bass in a bowl, add green onion, ginger and garlic, cooking wine, light soy sauce, salt and pepper and marinate for 10 minutes.
(3) Heat the pan with cold oil, fry the marinated sea bass until golden brown on both sides, and take it out for later use.
(4) Leave the bottom oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add cooking wine, light soy sauce, dark soy sauce, sugar, and water to boil.
(5) Put the fried sea bass into the boiled juice, bring to a boil over high heat, turn to low heat and simmer for 10 minutes, so that the fish can fully absorb the flavor of the soup.
(6) When the soup is thickened, remove the sea bass and put it on a plate, then pour the remaining soup from the pot over the sea bass.
(7) Sprinkle with chopped green onions, and a delicious braised sea bass dish is ready!
Ingredients: Lamb, ginger, green onion, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt, pepper, Sichuan pepper, water
Steps: (1) Cut the lamb into pieces and soak it in cold water for 30 minutes to remove the blood. Slice the ginger, cut the green onion into pieces and set aside.
(2) Prepare a pot of cold water, put the mutton in, add ginger slices, cooking wine and green onions, and blanch to remove the smell. When the water boils, skim off the foam and remove the lamb for later use.
(3) Heat the oil in a pan, add ginger slices, green onions and peppercorns and stir-fry until fragrant.
(4) Add the lamb pieces and stir-fry until the surface is slightly browned.
(5) Pour in the cooking wine and continue to stir-fry.
(6) Add light soy sauce, dark soy sauce, rock sugar and an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer.
(7) Add an appropriate amount of salt and pepper according to taste, and continue to simmer for 40-50 minutes until the lamb is soft and flavorful.
(8) Finally, collect the juice and put it on a plate, sprinkle with chopped green onion and enjoy.
Ingredients: pork ribs, plum, ginger, green onions, cooking wine, light soy sauce, dark soy sauce, sugar, salt, etc.
Steps: (1) Blanch the soaked pork ribs in boiling water to remove blood foam and impurities, remove and drain the water for later use.
(2) Add an appropriate amount of oil to the pot, add ginger slices and green onions and stir-fry until fragrant, then add the pork ribs and stir-fry until the surface is slightly yellow.
(3) Add cooking wine, light soy sauce and dark soy sauce, stir-fry evenly, add an appropriate amount of water, submerge the pork ribs, and simmer for 30 minutes.
(4) Soak the plum in water for 5 minutes, then put it in the pork ribs and continue to simmer for 10 minutes.
(5) Add an appropriate amount of sugar and salt to taste, turn on high heat and stir-fry evenly until the soup is thick.
(6) Put the fried plum pork ribs on a plate and sprinkle with some chopped green onions.
Ingredients: pork belly, ginger, green onions, cooking wine, light soy sauce, dark soy sauce, rock sugar, etc.
Steps: (1) After the pork belly is cut into pieces, blanch it with cooking wine and ginger to remove the fishiness, remove and drain the water for later use.
(2) Heat the pan with cold oil, add rock sugar and simmer over low heat until the rock sugar melts and turns slightly yellow, add the pork belly and stir-fry evenly, so that the surface of the meat is coated with a layer of sugar.
(3) Add ginger slices, green onions and an appropriate amount of light soy sauce and dark soy sauce, stir-fry evenly, add water, and the amount of water is just over the meat pieces.
(4) Cover the pot and simmer over low heat for about 40 minutes until the soup is thick and the meat is soft and glutinous.
(5) Finally, turn on high heat and stir-fry a few times, sprinkle with chopped green onions.