Chicken wings with coke. Practice: 1. Slice ginger, cut onion, wash chicken wings and control water for later use; 2. Take out the pan and add oil, saute ginger slices and onion segments until the oil temperature is 60% to 70%, then add chicken wings and fry them on both sides until brown; 3. Add cola and soy sauce, cover the pot with medium heat and cook until one third of the soup is left, then add the remaining shallots to collect the juice; 4. Sprinkle white sesame seeds and lettuce on the plate to decorate it.
Xu Mu meat practice: 1. Wash and slice cucumber, ginger and lean meat, pat garlic powder evenly, wash fungus and soak it for later use. 2. Marinate lean meat, ginger slices, cooking wine, salt and butter in the same container. 3. Cut the soaked auricularia into small pieces, put them in a pot and cook them in cold water until cooked. 4. Beat two eggs, add salt, chicken essence and butter and stir to shape.
Sweet and sour tofu. Practice: 1. Dice tofu, slice ginger, cut onion into chopped green onion, and mash garlic for later use; 2. Stir tomato sauce, salt, butter, vinegar, sugar and soy sauce evenly to make sweet and sour juice for later use; 3. Put the oil in the wok until the oil temperature is 70% hot, cut the minced ginger and garlic and stir-fry until fragrant, then take it out, add the tofu and stir-fry until both sides are golden, and pour in the prepared sweet and sour juice and stir-fry until the tofu tastes even; 4. Finally, add a small bowl of water starch to thicken the soup; 5. Collect juice over high fire and sprinkle with chopped green onion.
Braised chicken wings. Practice: 1. Wash chicken wings, cut several times, slice ginger, cut onion, and cut garlic into petals for later use; 2. Put the oil into the pot until the oil temperature reaches 60%. When the oil temperature is 60%, ginger slices, onion segments and garlic cloves are fragrant, and then the chicken wings are fried until golden on both sides; 3. Add light soy sauce, dark soy sauce and cooking wine, stir-fry evenly, add a bowl of clear water with crystal sugar, cover the lid and cook over high fire; 4. When one third of the soup is left in the pot, turn to high fire and stir fry to collect the juice; 5. Sprinkle some chopped green onion on the plate.
Sweet and sour pork ribs. Practice: 1. After the ribs are cut into pieces, soak them in clear water for 30 minutes, remove blood and control water for later use, slice ginger and cut onion into chopped green onion for later use; 2. Mix rice wine, soy sauce, sugar and vinegar according to the ratio of 1: 2: 3: 4; 3. Put a little oil in the pot, stir-fry chopped green onion until fragrant, then add ribs, add ginger star anise and water full of ribs, add sweet and sour water, cover the pot and cook; 4. After the fire boils, turn to low heat for 30 minutes; 5. When a quarter of the soup is left in the pot, turn to high fire and stir fry, and collect the juice.