Braise geese's feet

1.      Goose feet swabbed clean, with the brush cut to claw armour, and then cut to two section, with dish dish up, add cornflour 20 grams (4), bead oil money 7.5 g (1 and a half), the money mix oil wok, the goose feet deep Fried to golden yellow and set aside

2.     Take meat, ribs were cut for 2, 3 piece and a Fried the wok, splash wine, in two soup, ham skin, refined salt, bead oil 7.5 g (1), liquorice, money and a half cinnamon, ginger, Onions, parsley and roll

3.     For fall with bamboo chopsticks for two mortar and thin bamboo Da bottom. The geese in bo feet inside. Then the flowers in meat, ribs into goose feet above even soup. Over on fire with foods stew. The article first after wu, stew to 30 minutes, put into dry mushrooms, with 20 minutes for a hint, original deposit 200 g about

4.     A bowl with a foot to the goose only a row fell bowl. Dry mushrooms, and finished a hint of one horn. And then the goose feet tube into bowl. Take meat, ribs, ham skin, ginger, Onions and other things all need not. Will juice into the bowl. Before the route, in about 15 minutes, remove the original wok and pour out the whole bowl under the buckle down disk geese's feet. Original join monosodium glutamate, play, add some pepper sauce, sesame oil, tail oil, pour down namely on geese's feet into

Chestnut with chickens

1.    Ginger slice, green onion cut section, prepare to use

2.    Chicken cut into massive, the Chinese chestnut cooked to shell

3.    Put the oil fire fry pan, heat ginger until fragrant, anise, put chicken nuggets, stir Fried the chestnut, pour into fresh soup, the seasoning with fire to boil, turn a small fire and simmer for 20 minutes; Garnish with fire, to join the juice onion segment, playing sauce

NOTE: Chicken fire time should not be too long

kong pao chicken

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.