More than 30 selected dishes are recommended, affordable and healthy dishes are still delicious and reassuring

I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!

Delicious Shrimp

Ingredients: shrimp, garlic moss, chives, garlic; peanut oil, salt, oyster sauce, chicken essence

Practice: 1. Cut off the garlic moss and wash it for later use

2. Remove the shrimp head, shrimp line and shrimp shell from the shrimp

3. Boil water in a pot, add a little salt and two drops of peanut oil, cook for a minute, remove and drain.

4. Heat oil in a pan, add chopped garlic and fresh onion and stir fry until fragrant.

5. Pour in the shrimp and fry until discolored

6. Pour in the garlic moss and stir fry

7. Pour in a little salt and chicken essence oyster sauce.

8. Add some fresh green onion leaves and stir fry evenly!

Braised Yam Pork Ribs with Sauce

Ingredients: 500 grams of ribs, 200 grams of yam, 1 piece of fermented bean curd, 1 spoon of soybean paste, 1 star anise, 1 small piece of cinnamon, 3 pieces of onion, 2 garlic cloves, 3 pieces of ginger, dark soy sauce, cooking wine;

practice:

1. Wash and peel the yam and cut into hob pieces. After cutting, soak in light salt water for later use to prevent oxidation and discoloration; wash the ribs, put an appropriate amount of water in the pot, and place the ribs in cold water;

2. Boil the water for 5 minutes, skim off the scum, remove the ribs, and wash them in clean water; wash the pot and put the ribs in;

3. Add water to cover the ribs by 2-3 cm; add onion, ginger, garlic, star anise, cinnamon; add fermented bean curd and soybean paste for seasoning and coloring. Both bean curd and soybean paste are salty, so do not use add salt

4. Adding an appropriate amount of cooking wine can remove the fishy smell of the ribs; adding an appropriate amount of dark soy sauce can make the ribs more beautifully colored, and can also make the ribs more delicious. After the water boils, turn on medium heat and simmer slowly;

5. When the soup is reduced by half, pour in the yam. If the yam is poured too early, it is easy to be boiled, and if it is poured too late, it is not easy to be cooked and tasted, so it is most suitable to pour it when the soup is reduced by half; when the soup is almost exhausted, turn on the high heat to collect the juice. The ribs are more beautifully colored;

6. Stir with a spoon while collecting the juice to prevent the pot from sticking to the pot and drain the soup; if you like bibimbap, you can leave a little juice for bibimbap; put the ribs in a plate, sprinkle with a little chopped green onion, and enjoy;

Date Fragrant Pork

Practice: 1. Prepare all the ingredients and wash them for later use;

2. Remove the bones from the pig's feet, and take the muscle part for later use;

3. Heat oil in a hot pan, fry the sugar into a slightly yellow sugar gum, add 700ml of water

4. Pour in the pork trotters and all the ingredients and seasonings, bring to a boil over medium heat and cook slowly for 30 minutes;

5. After 30 minutes, take out the pork trotter and use a slotted spoon to separate the red dates, white lotus seeds, etc. from the soup;

6. When the pork trotter is slightly cool, change the knife and cut it into a bowl (the pig skin is close to the wall of the bowl) and fill it with buttons in turn, then add the soup to the bowl, wrap it with plastic wrap, and steam for 10 minutes;

7. After 10 minutes, take out the buckle bowl, pour out the soup, put the buckle bowl into the plate and add red dates and white lotus seeds to garnish

8. After the plate is finished, pour the soup over it (you can also use the soup to thicken the thin gorgon and drizzle it).

Braised pork ribs

Ingredients: 3 pork ribs, star anise, cooking wine, green onion, ginger, salt, 15ml light soy sauce, 5ml dark soy sauce, appropriate amount of starch, 3g sugar

Practice: 1. Prepare three pork chops, wash and drain for use. Use the back of the knife to loosen the big row with a hammer, put the big row in a bowl, add a small amount of rice wine, a little salt, and marinate the onion and ginger for half an hour;

2. Pat dry starch on both sides of the large row, put an appropriate amount of oil in the oil pan, heat it to 80% heat, lower the large row, fry until both sides are slightly yellow and remove;

3. Heat up the oil, leave a small amount of oil in the pot, and add the pickled shallots and ginger to saute until fragrant. Add a few star anise, put in a large row, add soy sauce and stir well, then add an appropriate amount of boiling water;

4. Cover and simmer over high heat for 10 minutes, add sugar to taste, add a small amount of dark soy sauce for coloring, and close the sauce over high heat.

Fried Shredded Pork with Chives and Moss

Materials: leek moss, pork shreds, salt, cooking wine, soy sauce, garlic, ginger;

practice

1. Wash the chives and cut them into sections, slice the garlic, and shred the ginger;

2. Marinate the shredded pork with soy sauce, cooking wine, and a little salt for about 10 minutes;

3. Heat the pot and add the oil. After the oil is hot, add the garlic slices and shredded ginger to fry until fragrant;

4. Add the shredded pork and stir fry;

5. After the meat changes color, put in the leek moss and stir fry. After the leek moss is broken, add salt to taste, and then it is ready to serve.

Stir-fried Peas with Winter Melon

Ingredients: winter melon, peas, corn, red pepper, salt, soy sauce, vegetable and fruit seasoning powder

Practice 1. Boil water in a pot, cook the peas, remove and set aside

2. Put oil in the pot, add wax gourd and red pepper

3. Add peas and stir fry

4. Add corn kernels

5. Add salt, vegetable and fruit powder, soy sauce, stir fry evenly and serve

Yam and carrot porridge

Ingredients 100 grams of rice, 250 grams of yam, 1 carrot, 3 grams of salt

Practice 1. Peel the yam and carrot and cut into pieces.

2. Wash the rice, add water, add yam and carrot into the rice cooker, and press the function button.

3. When the rice cooker cooks porridge, add salt to taste.

refreshing tofu

Ingredients: 1/2 box of tofu, a little spring onion, a little bonito flakes, 1 tbsp soy sauce (according to personal taste), 1 tbsp black sesame oil.

Practice: 1. Pour the tofu into a plate, rinse with ice water and set aside.

2. First cut the onion into chopped green onion.

3. Sprinkle bonito flakes and spring onion on top of the tofu, drizzle with soy sauce (according to personal taste), and serve deliciously

Bitter Gourd Quiche

Material: 1 bitter gourd and 5 eggs

Practice 1. Wash the bitter gourd, peel it open and remove the seeds, cut it into small slices, and then chop it up. Add salt and marinate for a few minutes

2. Beat the eggs, mix the eggs and bitter gourd together, you can add some sugar to enhance the taste

3. Pour the bitter gourd egg mixture onto the golden baking pan and put it in the preheated oven

4. After 20 minutes, a fully shaped, oil-free, flour-free bitter gourd egg pancake is ready

5. Cut into cubes and serve on a plate

Oatmeal Crispy Banana

Materials: 5 bananas, 30 grams of flour, 30 grams of oatmeal, 1 egg, 10 grams of honey, appropriate amount of oil.

practice:

1. Heat oil in a pot over medium heat, and prepare a piece of food-grade silicone oil paper; peel the bananas, and coat with flour and egg liquid in turn.

2. Put the banana into the oatmeal and roll carefully until the whole is covered with oatmeal.

3. When the oil is hot enough, fry the bananas until golden brown, then transfer to food grade silicone greased paper to cool and serve on a plate.

4. Put a scoop of ice cream on top of the banana, drizzle with honey, and enjoy!

Steamed Choy Sum with Minced Meat

Ingredients: Choy Sum, Pork Stuffing, Soy Sauce, Onion, Ginger, Garlic, Cooking Wine, Sesame Oil, Tempeh, White Pepper

practice:

1. Wash the cabbage, chop a small amount of tempeh, put the minced meat in soy sauce, and marinate in cooking wine.

2. Sauté the minced green onion, ginger and garlic in a pot, add minced meat and tempeh, stir-fry until fragrant, spray with soy sauce, sesame oil, and add white pepper

3. Add a little water, pour it on the cabbage, and steam for 3 minutes on high heat.

Dongpo Tofu

Ingredients: 300g tofu, 200g bamboo shoots, 150g shiitake mushrooms, appropriate amount of cooking oil, 2g salt, 3g green onions, 3g ginger, 1 star anise, 10g sweet and spicy sauce, 5g sugar, 10g soy sauce, 50g rice wine

practice

1. Cut tofu into diamond-shaped pieces; slice mushrooms; slice bamboo shoots.

2. Put the tofu into the pot and fry until golden brown on both sides.

3. Put oil in the pot, add shredded green onion, shredded ginger, star anise and fry until fragrant, then add mushrooms and bamboo shoots and stir fry.

4. Add tofu and cook rice wine.

5. Add sweet noodle sauce, salt, sugar and soy sauce.

6. Pour in the broth and simmer for 5 minutes.

7. When the sauce thickens, serve.

Kung Pao Chicken

Ingredients: chicken, 225 grams of breast meat, 50 grams of peanuts, 45 grams of green onions, 10 grams of ginger, 8 grams of dried chili, 1.5 grams of peppercorns, 60 grams of salad oil, 2 grams of salt, 2 grams of cooking wine, 1 gram of monosodium glutamate, soy sauce 6.5g, sugar 10g, vinegar 7g, water starch 22g

practice:

1. Pat the chicken breast with the back of a knife, cut it into small cubes, add a tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch and marinate for 10 minutes, then mix with water and starch;

2. Wash the green onions, wash the dried peppers, cut off the two ends to remove the pepper seeds, dice the cucumbers, add soy sauce, balsamic vinegar, salt, ginger juice, white sugar and cooking wine in a small bowl, mix well to make seasoning sauce;

3. Leave the base oil in the pot, put the peppercorns and dried chili peppers in after heating, fry them with low heat until fragrant, and then add the green onions;

4. Put in diced chicken, add 1 tablespoon of cooking wine, stir-fry the diced chicken for discoloration, and then pour in water starch; finally, add in the seasoning sauce, then add cooked peanuts, stir fry evenly, and thicken with water starch.

Tips:

Boil the peanuts in boiling water, peel off the outer skin, put the peanuts in a cold pan with cold oil (not easy to scorch), fry the peanuts on medium heat until light charred yellow, then transfer to a large plate to dissipate heat and set aside.

Pineapple meat

Ingredients: 100 grams of pork tenderloin, 1 pineapple, 1 bell pepper, 1 red pepper, 1 small handful of rock sugar, 3 tablespoons of starch, 1 egg white, appropriate amount of peanut oil, a little pepper, 1/2 tablespoon of soy sauce, tomato 1 tablespoon sauce, 1/2 teaspoon salt, 3 tablespoons flour

Practice: 1. Change the knife on both sides of the pork loin, cut into small pieces, marinate with soy sauce, salt, pepper, and egg white for half an hour; at the same time, cut the pineapple into pieces, add rock sugar and cook it into rock sugar pineapple. After cooking, most of them are kept as fruit to eat, and a small bowl of pineapple and soup is ready for cooking;

2. While the meat is marinating, wash and cut a green pepper and a red pepper, prepare a plate of starch and flour mixture, pour oil in the wok, and roll the marinated tenderloin in the starch and flour at the same time, Fry them in hot oil piece by piece, set the shape a little, and take them out of the pan quickly;

3. Fry the fried meat again until the desired brown color; take another oil pan, fry the green and red pepper slices, pour in a small bowl of rock sugar pineapple, and pour in the fried tenderloin. Add a tablespoon of tomato sauce, cover with a high heat to collect the juice, cook until the soup is thick and out of the pot.

Tips:

1. Change the knife before dicing the tenderloin to make it more delicious.

2. It is more delicious to fry once again. Don't be afraid that the meat will not be cooked well, and there is still time for stewing.

Fish-flavored duck party

Prepare ingredients: 700 grams of duck, 100 grams of egg whites, 10 grams of cooking wine, 8 grams of vinegar, 5 grams of salt, 3 grams of chicken essence, 5 grams of pepper, 5 grams of sugar, 10 grams of bean paste, 10 grams of sesame oil, 5 grams of chili oil gram, starch (corn) 10 grams, vegetable oil 40 grams, green onion 5 grams, ginger 5 grams, garlic (white skin) 5 grams.

Practice steps:

1. Cut off the head, neck and wings of the duck, wash it and blanch it in water. Put the net duck into a pot with water, add soy sauce, cooking wine, refined salt, sliced ​​green onion, and sliced ​​ginger, and cook until light yellow, when rotten. Take it out, then remove all the bones, lay it flat on the plate, trim the edges neatly, chop the onion and ginger;

2. Put the egg white in a bowl, add starch to make a thin paste, spread it evenly on the duck breast, take another small bowl, put soy sauce, milk soup, refined salt, pepper, sugar, vinegar, chicken essence, starch, sesame oil , red oil, adjusted into fish sauce;

3. Put the vegetable oil on the wok, and when it is 50% hot, add the duck side that has been smeared with paste. After frying, remove it, change the knife and put it on a plate, pour out the oil of the fried duck side in the pot, and leave a little base oil. , add bean paste, minced green onion, minced ginger, minced garlic and fry, then pour in the prepared fish sauce, pour it on the duck side after boiling and serve.

Two-color knife-cut steamed buns

-Materials-Spinach pasta: 250 grams of all-purpose flour, 125 grams of spinach juice, 3 grams of yeast, white dough: 160 grams of all-purpose flour, 80 grams of water, 2 grams of yeast

-practice-

1. Wash the spinach, cut into sections, use a wall breaker to make juice, set aside

2. Put all the ingredients in the spinach dough into the container

3. Knead into a smooth dough, cover with plastic wrap and let it rest for 15 minutes

4. Do the same for the white dough

5. Then knead into two long strips of the same length

6. Roll out the green dough with a rolling pin and wrap in the white dough

7. Pinch the edges, round them, and cut them with a noodle cutter

8. Cut the dough, put it in the steamer, and double the size

9. Steam in cold water for 15 minutes, and simmer for 3 minutes.

Walnut Oatmeal

Ingredients 1/2 cup instant oatmeal, 1/2 cup coix seed, 3 walnuts, 1 yam, red dates, raisins, cooked corn seeds

Method 1. First, boil the barley with an appropriate amount of water

2. Peel the walnut kernels, cut the red dates into strips lengthwise, peel the yam and cut into small pieces

3. After the barley is cooked, turn on the rice cooker, put the yam cubes in, close the lid, and cook for another 10 minutes until the yam is cooked

4. Turn on the rice cooker, put in the oatmeal and cooked corn kernels and cook for about 5 minutes

5. Add red dates, walnuts and oats, cook for 2 or 3 minutes

6. After cooking, add raisins and serve~~~

Red Date Cake

Materials: 200g purple potato, 450g high-gluten flour, 60g sugar, 3g salt, 80g water, 3g yeast, appropriate amount of red dates, appropriate amount of cooking oil

-Step-1. Add sugar, salt, water, steamed purple potato, flour and yeast into the bread machine in order, and press the dough program for about 30 minutes

2. Take out the kneaded dough. At this time, the surface is smooth and does not stick to your hands.

3. Take two 6-inch movable bottom molds, pour in an appropriate amount of cooking oil, and use a brush to evenly touch the bottom and surrounding areas

4. Divide the dough into two equal parts, fill the mold and flatten it by hand, and put the red dates on it

5. Put the dough into the oven with fermentation function, ferment for about an hour and a half, and expand to twice the size before

6. Put it in a steamer, after the water boils, steam it on medium heat for about 20 minutes.

7. Because it is coated with edible oil, it is very easy to demould

8. Cool for a while and then cut into pieces

Cola Chicken Wings

1. Wash the chicken wings, ginger and shallots, slice the ginger, break the shallots, remove the oil from the pan, and sauté the ginger and shallots until fragrant;

2. Put the chicken wings in the pot, fry until the surface is slightly yellow, add two spoons of soy sauce, stir fry for a while;

3. Pour the cola into the pot, bring it to a boil, then change to medium and low heat and simmer slowly;

4. After the chicken wings are simmered softly, drain the soup over high heat.

Shredded mushroom root

Ingredients 150g mushroom root (that is, mushroom foot), 2 tsp soy sauce, a pinch of salt, 1.5 tsp cumin powder (about 2g), 1 tsp chili powder, chopped coriander

Step 1. When making shiitake mushrooms, pick the shiitake mushroom roots, collect them, put them in a fresh-keeping bag and store them in the refrigerator.

2. Clean the debris on the surface of the mushroom roots with running water, cut off the hard bottom part, and then dry the mushroom roots one by one with your hands.

3. Take a mushroom root and pat it loose with a knife.

4. Then tear it into small strips along the lines.

5. Dispose of all the mushroom roots.

6. Sprinkle salt first, toss well; then add soy sauce and mix well; then sprinkle chili powder and cumin powder, toss well.

7. Finally, add a little cilantro and mix well.

8. Take a large plate that can be put into the microwave oven, and spread all the marinated mushroom roots evenly.

9. Put the plate in the microwave oven and take it out for about 3 minutes.

Hot and sour lotus root

Ingredients: 250g lotus root; 3 cloves of garlic; 1 small piece of ginger; 2 shallots; 3 red peppers; 1 tablespoon of peppercorns; 1 tablespoon of rice vinegar; appropriate amount of salt;

Practice: Prepare 3 cloves of garlic, a small piece of ginger, 2 shallots, 250g lotus root, 3 red peppers, 1 tablespoon of peppercorns, 1 tablespoon of rice vinegar, appropriate amount of salt, a pinch of sugar, and a teaspoon of sesame oil

Garlic, ginger slices

Cut the red pepper into strips with a hob, and chop the shallots

Sliced ​​lotus root

Take out the oil pan, put the peppercorns, until the smoke is slightly smoky and the aroma overflows, take out the peppercorns, remember not to fry them

Fry garlic slices and ginger slices in the bottom of the pan, add red pepper and fry until fragrant

Stir fry the lotus root, add white rice vinegar and salt, fry for 1-2 minutes

Add sugar to make it fresh, sprinkle with sesame oil and chopped green onion, mix well and serve

Crispy Wontons

Ingredients: pork tendon, fresh shrimp, wonton skin, small rapeseed, onion, ginger, coriander, salt, soy sauce, cooking wine, chicken essence, sesame oil, five-spice powder, cooked peanut oil.

Method: 1. Add five-spice powder, chicken essence, sesame oil, and light soy sauce to the tendon meat filling, marinate it for flavor, add chopped green onion, ginger, minced coriander, devein the fresh shrimp, shrimp line, marinate with cooking wine and a little salt, then cut into small cubes Add the meat stuffing, chop the vegetables into the meat stuffing, pour in a little cooked peanut oil, stir well, add an appropriate amount of salt, and marinate for a while.

2. Put an appropriate amount of meat filling in the wonton wrapper, fold it in half, and pinch the two corners.

3. Wet the cloth and wring it dry, steam the wrapped wontons for 15 minutes until cooked.

4. Put an appropriate amount of oil in the electric baking pan and fry the wontons until both sides are golden brown and the skin is crispy.

Braised Chicken Wings

Preparation of ingredients: chicken wings, cola, soy sauce, salt, green onion, ginger, white sesame, lettuce

Practice 1. Ginger slices, green onions, and chicken wings are washed and drained for later use

2. Put the oil in the pot and fry the ginger slices and scallions until fragrant when the oil temperature is 67%, then add the chicken wings and fry until browned on both sides

3. Add cola and soy sauce, cover the pot and cook on medium heat. When there is one-third of the soup left, open the pot and add the remaining shallots on high heat to collect the juice.

4. Sprinkle some white sesame seeds and lettuce on the plate to garnish

Corn Yam Lily

Material: 250 grams of corn, 100 grams of carrots, 150 grams of yam, 15 grams of lily, 0, 5 grams of chrysanthemum, 4 grams of ginger, appropriate amount of salt, appropriate amount of vegetable and fruit seasoning powder

practice:

1. Cut the corn, ginger and carrots into pieces.

2. Put it in a pot and bring to a boil over high heat, turn to low heat and cook for 40 minutes.

3. Add the yam pieces.

4. Add lily and cook for 30 minutes.

5. Add salt, vegetable and fruit powder, chrysanthemum and simmer for 10 minutes.

Stir-fried Sea Sausages with Chives

Materials: 500 grams of sea sausage, a little chives, appropriate amount of salt and chicken essence.

practice:

1. Remove the head and tail of the sea sausage, clean the internal organs, wash and cut into 3-4 cm long, eye-shaped.

2. Cut the leeks into 3 to 4 cm lengths for later use.

3. Put a little oil in the wok, the oil temperature is 80% hot, add the sea sausage and stir-fry until it is seven mature, add the chives, stir-fry on high heat, season with salt and chicken essence, and then start the wok.

Mushroom and Pork Beancurd Roll

Materials: 1 pack of bean curd rolls, about 7 sheets, 1 box of minced meat, about 400 grams, 10 dried shiitake mushrooms, soaked in advance, 1 egg, 2 spoons of dry starch, water starch;

Practice: 1. Add eggs, dry starch, appropriate amount of cooking wine, soy sauce, salt (not too much salt, will be added later) to the minced meat, mix well, and stir in one direction. Dice the mushrooms and mix with the meat filling. Tear open the bean curd skin one by one, cut one into two, roughly form a rectangle, wrap it into a spring roll shape, and seal it with a little water starch.

2. Pour a little oil in a flat-bottomed non-stick pan, keep the heat on medium-low heat, put the sealed side of the bean curd roll first, then turn it over, fry until golden brown on both sides, and set the shape. The meat filling does not need to be fully cooked.

3. Pour all the fried bean curd rolls back into the pot, add water to cover, add appropriate amount of dark soy sauce, salt, sugar, bring to a boil, open the lid of the pot and collect the juice, when there is 1/3 of the soup left, sprinkle a little Chicken essence, it can be out of the pot when it is collected to 1/4. If you like 1/3 of it more juicy, you can take it out of the pot, we all like it a little dry. Don't be afraid that it will fall apart when cooking, because the fried rotten skin is not easy to rot

Lemon Pickled Shrimp

Practice: 1. Cut lemon slices, ginger slices, green onions into sections, green and red peppers, lettuce, and carrots into evenly sized strips for later use

2. After boiling the water in a pot, turn off the heat. Add lemon slices, ginger slices, pickled peppers and pickled pepper juice, add an appropriate amount of salt, sugar and vinegar to taste, seal and soak until cool

3. Remove the head, claws, and lines of the fresh shrimp, wash

4. After another pot of water is boiled, add ginger slices, green onion, cooking wine, add fresh shrimp and cook until completely discolored, remove and immerse in ice water, remove and drain

5. Put green and red peppers, lettuce, carrot sticks, and shrimp into 2, seal and soak for half an hour.

Phnom Penh Cabbage

Ingredients: Chinese cabbage, dried red pepper, soy sauce, salt, vinegar, minced ginger, wet starch, sesame oil, vegetable oil, sugar

practice:

1. Wash and drain the Chinese cabbage, pat it with a knife, and cut it into strips;

2, dry red pepper torn into pieces;

3. Add vegetable oil to the wok, heat it to 70%, add the shredded dried peppers, fry until slightly burnt, add minced ginger and cabbage, and fry the cabbage with a slightly larger oil;

4. Stir fry quickly, add vinegar, soy sauce, salt, sugar and stir fry until the cabbage is golden brown, thicken with wet starch, drizzle with sesame oil, flip it evenly and serve.

Garlic Macaroni

Practice 1. Wash and drain the macaroni, mince the garlic;

2. Heat oil in a pan, saute the minced garlic a little until fragrant;

3. Fry the macaroni under high heat and keep stirring until you can pick up the fire of the pot and stir-fry for a few times for better taste. It takes about 1 to 2 minutes to stir-fry.

Chicken Wings with Tomato Sauce

Ingredients: 6 chicken wings, 2 tomatoes, 2 spoons of tomato sauce, appropriate amount of minced garlic, 1 spoon of soy sauce, 1 spoon of sugar, 2 grams of salt

Practice: 1. Wash the chicken wings and cut them in half. Peel and chop tomatoes.

2. Put an appropriate amount of cooking oil in the pot, add the chicken wings, and fry slowly until the color changes and the skin is slightly burnt. Add minced garlic and fry until fragrant.

3. Pour in the tomato cubes and stir fry until the tomato juice becomes thick.

4. Add the right amount of hot water, then add tomato sauce, soy sauce, sugar, salt, mix well. Cover the pot, bring to a boil and simmer for about 20 minutes. Open the lid and collect the juice.