Master these 5 Difficult Dishes - No Matter What Guests Come, They Will Praise You as a Chef!

Ingredients: Broth: Ginger appropriate, bay leaf appropriate, peppercorns appropriate, cardamom 2 pieces, star anise 3 pieces, white sugar 2 scoops, aged vinegar appropriate;

Stir-fry ingredients: Ginger garlic, green onion appropriate, peppercorns appropriate, bay leaf appropriate, dried chili appropriate, green pepper appropriate, sesame 3 scoops;

Main ingredient: Pig's trotters 2 pieces;

Method

1. Cut the pig's trotters into small pieces, wash them clean and boil them in boiling water for a short time to remove foam. (Choose front trotters). Trotters are boiled in water, and the foam is fished out, and then washed several times with cold water to remove impurities and wait for use.

2. Broth: Slice ginger appropriately, a few peppercorns, bay leaf appropriately, cardamom 2 pieces, star anise 3 pieces; Pour a little water into the pot, add 2 scoops of white sugar and cook over low heat until sugar is browned.

Sugar syrup is cooked, then added to the pig's trotters to enhance color;

3. Flatten the pig's trotters to one side, using the remaining oil in the pot to sauté the ingredients to release fragrance; Pig's trotters and spices are mixed and sautéed for a moment, then 2 large bowls of water are added and boiled over high heat until it boils, then turn down the heat and cover with a lid for about 1 hour, water should cover the pig's trotters, after the pig's trotters are cooked, add appropriate aged vinegar and a little salt over high heat to reduce the sauce;

4. After the sauce is reduced over high heat, take out the pig's trotters, do not add any broth; Prepare materials again: Ginger garlic appropriate, green onion appropriate, peppercorns, bay leaf, green pepper, dried chili cut into segments;

5. Add appropriate oil to the pot, heat up and sauté chopped chili segments over low heat; Then add ginger garlic, peppercorns, bay leaf, green pepper and stir-fry. This is also good for spicy beef cubes;

6. Add the sautéed seasoning to the cooked pig's trotters, and finally add appropriate salt, a half spoon of MSG, chopped green onion and sesame seeds to sauté and plate. Ready to cook and serve.

Ingredients: Five-spice pork belly 600g, yellow wine 150ml, light soy sauce 4 large scoops, honey one large scoop about 60g, green onion one small bunch about 50g, ginger one large scoop about 50g, bay leaf one piece;

Method

1. Cut the ginger into slices, green onion wash clean and dry, cut half and leave a little green onion cut into chopped green onion, honey is placed in a stone mortar and pounded to break up;

2. Put five-spice pork belly into a pot, add water, bring to a boil, add 2 pieces of ginger and 2 pieces of green onion, bring to a boil and fish out the meat blocks, then wash them thoroughly with hot water, drain and set aside;

3. Heat a cast-iron pot, pour in a small amount of oil and wipe the pot bottom, add five-spice pork belly blocks, cook over medium heat and sear the five-spice pork belly on both sides, about 4-5 minutes;

4. Start a new fire, put the sand pot on the smallest fire and preheat it, put green onion and ginger on the bottom, transfer the seared five-spice pork belly into the sand pot;

5. Add bay leaf, pour in yellow wine, let the sand pot continue to heat on the smallest fire;

6. In a cast-iron pot, pour in crushed honey, use the five-spice pork belly oil to caramelize sugar. Open the fire to medium heat, stir until the honey melts, turns into sugar syrup, and there are many small bubbles, then pour into a large bowl of hot water;

7. Pour the caramel water into the sand pot, then pour in appropriate amount of water, let the sauce cover the five-spice pork belly basically;

8. Take a piece of tin foil, cut out a circle about the same size as the sand pot, and cut out several holes to make a lid. Place it on the five-spice pork belly, then cover with the sand pot lid, small fire, simmer for about one hour;

9. After one hour, pour in light soy sauce into the sand pot, fish out the cooked onion and ginger, and continue to cover with tin foil lid, but do not cover the sand pot lid, turn to medium heat to reduce the sauce for about 20 minutes until the sauce becomes thick and there are large bubbles;

10. Turn off the fire, sprinkle chopped green onion on it and serve;

Ingredients: Large shrimp 250g, green onion, ginger, garlic, dried chili 4 pieces, peppercorns 1 small spoon, 1 spoon, cornstarch appropriate, water appropriate, large almonds appropriate;

Method

1. Clean and peel the large shrimp, remove the head and shell, cut the back along the middle with a knife to remove the shrimp line; After processing the shrimp, mix with, a little salt, pepper and cornstarch, and marinate for a while to add flavor;

2. Cut dried chili into small segments, slice garlic, cut green onion into small pieces, set aside; Mix light soy sauce, white sugar, fragrant vinegar, cornstarch, water and fragrant oil to make seasoning sauce and set aside;

3. Heat oil in a pot to 60% hot, add peppercorns and dried chili and stir-fry to release fragrance; Add shrimp and stir-fry;

4. When the shrimp are half cooked, add green onion, garlic, ginger and stir-fry quickly; Add seasoning sauce and stir-fry evenly, let the sauce wrap around the shrimp balls; Finally, put the large almonds in and stir-fry before serving;

Ingredients: Small rib rack appropriate, 1 large spoon, light soy sauce 2 large spoons, white sugar 3 large spoons, vinegar 4 large spoons, water 5 large spoons, 2 pieces, chopped green onion appropriate, ginger slices appropriate, salt 1 small spoon;

Method

1. The method of sugar-vinegar rack is different, some steps are more and some seasonings are different, the most common is to cook this way, first put the small rack into a pot, wash it, generally supermarket sells the packaged rack, it's better to cut it, cut it in half, or buy it un-cut, let the supermarket worker help to cut it into smaller blocks, I like this kind of cutting, you can do whatever you like;

2. Put a pot of soup, add water, put the rack into the pot, bring to a boil, remove the foam, add green onion, ginger, and turn to a small fire for 30-60 minutes, depending on your time, you can just boil it for a short time;

3. After the rack is cooked, fish out the rack and set aside. At this time, we make seasoning sauce, 1 spoon of , two spoons of light soy sauce, three spoons of white sugar, four spoons of vinegar, 5 spoons of water, make seasoning sauce according to this ratio; The amount of seasoning sauce you make should be adjusted according to the amount of rack you have. If you don't like the taste of it, you can adjust it yourself;

4. Heat a frying pan, pour in appropriate oil, if your frying pan is not non-stick pan, put 2-3 slices of ginger into it, use a spoon to press the ginger slices on the pot bottom to wipe, let it wipe a little bit, then pour the rack into the pan and stir-fry until the rack is slightly golden;

5. When the rack is fried, pour the seasoning sauce into it. Open the fire to medium heat and cook until the sauce is melted, turns into sugar syrup and there are many small bubbles, then pour into a large bowl of hot water;

6. Take a piece of tin foil and cut out a circle about the same size as the sand pot, and cut out several holes to make a lid. Place it on the five-spice pork belly, then cover with the sand pot lid, small fire, simmer for about 20 minutes until the sauce becomes thick and there are large bubbles;

7. Pour the thickened sauce into the sand pot, open the fire to large heat and reduce the sauce until it's done, and sprinkle chopped green onion and serve;

Ingredients: Potatoes, chicken legs, carrots, green onion, ginger, garlic cloves, star anise, dried chili pepper;

Method

1. Put potatoes and chicken legs into the pot, wash them clean, cut potatoes into diced, carrots into diced;

2. Heat oil in a pot, add green onion, ginger, garlic cloves and star anise, underpinned, and cook until fragrant;

3. Add potatoes and carrots and stir-fry for a few minutes;