Ingredients:

Chicken legs 1

Seasoning:

Chinese magnolia bark 10g, scallion 20g, ginger slices 10g, light soy sauce 20g, dark soy sauce 1/3 teaspoon, white sugar 10g, floral wine 20g

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Procedure:

1. Mix white sugar, light soy sauce, and dark soy sauce evenly and prepare it.
2. Put a teaspoon of edible oil, followed by scallion, ginger slices, and Chinese magnolia bark into the rice cooker.
3. Add the mixed sauce of light soy sauce, dark soy sauce, white sugar and floral wine to the chicken legs.
4. Close the lid of the rice cooker and start the cooking program.
5. Halfway through the cooking program, flip the chicken legs.
6. After the program finishes, slightly open the lid and let it rest for a while before eating.

Pifeng Chicken Wings

Main ingredients:

Chicken wings 8

Accessories:

1. Bread crumbs half a bowl, garlic 5 cloves, scallion 5g, ginger 5g, 1 tablespoon, cumin powder 1 teaspoon, cornstarch 1 teaspoon, salt as needed
2. Procedure:
3. Wash and dry the chicken wings with kitchen paper towels.
4. Cut through the two bone joints vertically in the middle of the wings with a knife.
5. After cutting, add salt, 1 teaspoon of, 1/2 teaspoon of cumin powder, scallion, ginger, and minced garlic (minced garlic two and a half teaspoons) and cornstarch to the chicken wings.
6. After adding all the seasonings, stir evenly and marinate for at least 1 hour.
7. When marinating the chicken wings, process the bread crumbs, dry fry the bread crumbs in a dry pot over low heat.
8. Fry until golden yellow and turn off the fire, add salt and mix to make ‘golden sand’.
9. Heat a non-stick pan with a little oil, and fry the marinated chicken wings (with the skin side down to remove excess fat, the skin part is more fragrant).
10. Fry until golden and serve.
11. Put a little oil in the pan, and sauté minced garlic over low heat until slightly yellowish.
12. Put the fried chicken wings and bread crumbs in.

Stir-fry thoroughly until it’s done and turn off the fire to serve.

Seabass in Chili Sauce

Main ingredients:

Oysters 300g

Accessories:

Chili powder 2 tablespoons, star anise 1 small piece, bay leaf 3 sheets, Sichuan peppercorn 2 grains, light soy sauce 2 teaspoons, oyster sauce 1 teaspoon, white sugar 1/2 teaspoon, white pepper powder a little, white pepper 20 grains

1. Procedure:
2. Remove the black mussel shells from the oysters and wash them clean.
3. Mix 1 tablespoon of fine chili powder and 1 tablespoon of coarse chili powder 1 teaspoon of white sesame seeds evenly.
4. Spices, star anise 1 small piece, Sichuan peppercorn 1 grain broken, scallion segments, bay leaf 3 sheets, white pepper 20 grains
5. Cool oil, put scallion segments, star anise, bay leaf, Sichuan peppercorn, and white pepper grains over low heat to release fragrance and then remove.
6. When the oil temperature drops to about 60%, pour it on chili powder and quickly stir until it’s a simple chili oil.
7. Bring water to a boil in a pot, add scallion segments, ginger slices, and put in the cleaned oysters, after water boils again quickly take out (because the oyster meat is already cooked, boiling time is just a few seconds).