Coke chicken wings, celery squid, dried vermicelli, spicy pig's trotters

Celery squid

Ingredients: 200g fresh squid, 100g celery, 50 red bell peppers, 3 slices of ginger, 2g salt, 5g sugar, 5ml lemon juice, 5ml cooking wine, 5ml sesame oil, 5g spicy tempeh

method

1. Tear off the outer membrane of the squid, cut it with a flower knife, blanch it in boiling water until it curls and remove it

2. Slice the celery, blanch it in boiling water until it becomes translucent, and remove the cooled boiling water

3. Cut the red bell pepper into diamond-shaped pieces and put them together with the squid and celery

4. Add ginger, salt, sugar, lemon juice, cooking wine, sesame oil, and spicy tempeh and mix well

Cola chicken wings

Ingredients: 8 chicken wings (the best of the wings); a can of Coke cans; salt to taste; Wine; dark soy sauce 7ml; light soy sauce 10ml; 5 slices of ginger (optional, better if available); Cinnamon (optional, better if you have) half or a stick

method

1. Scratch a knife on the raw chicken wings, or use a toothpick to poke a total of 6 small holes on the front and back of each chicken wing, which can add more flavor. Marinate for at least two hours with one spoonful of 5ml of dark soy sauce and two spoons of 10ml of cooking wine.

2. Put cold water and green onion and ginger slices in the pot, boil the chicken wings and cold water together, do not need to boil thoroughly, turn off the fire and take out the foam when you see more foam, rinse off the foam one by one with warm water, drain it, wipe it dry with kitchen paper, and pull it out at this time if there are miscellaneous hairs

3. Coat the pan with ginger slices to prevent the chicken wings from sticking to the pan, fry the chicken wings over low heat until golden brown, and shake the pan to avoid sticking to the pan, (no need to put oil, the chicken wings will produce oil by themselves).

4. One cola, one spoonful of cooking wine, one spoonful of dark soy sauce, two spoons of light soy sauce, and half a cinnamon and star anise will be more flavorful. No need to add water.

5. Simmer until there is still a bowl of water left in the soup, and then taste the saltiness, if you need to add salt and add a small amount of salt, so that it is not easy to make mistakes.

6. Simmer until the soup thickens, basically all the juice is wrapped in the chicken wings, only about three spoonfuls of soup are left, and remove from the pot.

Spicy pig's trotters

Ingredients: pork forefeet, red dried pepper, vegetable oil, refined salt, sesame pepper, bean paste, ginger, cinnamon, star anise leaves

method

1. Use a knife to shave the pig's trotters clean, cut them into large sections from the seams of the bones.

2. Put the chopped pig's trotters into the boiling pot, pour in the water that has not covered the pig's trotters, boil over high heat and remove them.

3. Remove the blanched pig's trotters, rinse off the foam and pour it into the casserole.

4. Cut the red pepper into sections and prepare a small handful of pepper.

5. Pour oil into the wok, dig in two tablespoons of bean paste, and stir-fry the red oil over low heat.

6. Add sesame pepper, red pepper, cinnamon, star anise, and fry the bay leaves over low heat to make them fragrant.

7. Pour in water and bring to a boil over high heat.

8. Pour the boiled spicy soup into the casserole.

9. Put the casserole on the stove and bring to a boil over high heat.

10. Simmer over low heat for 40 minutes, add an appropriate amount of refined salt, and simmer for 10 minutes.

Dry fishing vermicelli

method

1. Soak the vermicelli in cold water for 15 minutes, not for too long, and then cut it into strips; Put water in the pot to boil, put some dark soy sauce, and blanch the vermicelli to color. This is how the fans in the store outside are popular;

2. Blanch the vermicelli and stir with a little oil to prevent sticking, this step must be ha; Add oil, add ginger and garlic and stir-fry until fragrant, and add shrimp. Put water to boil, add oyster sauce and salt to adjust the base, and no more seasoning after a while;

3. Add vermicelli, red pepper and cucumber cubes, stir-fry over low heat, and shake the vermicelli with chopsticks. Remember to keep the heat low, it is normal for the bottom of the pot to have a little vermicelli sticking