Today I sorted out 4 delicious home-cooked dishes, nutritious and delicious, and I learned that I don't have to go out to eat anymore!
1. Tiger skin and phoenix claws
Ingredients: 500 grams of chicken feet, 3 slices of ginger, 2 star anise, 1 small piece of cinnamon, 2 bay leaves, light soy sauce, dark soy sauce, caster sugar, cooking wine, salt, appropriate amount of cooking oil.
Detailed instructions:
1. Pretreatment: Cut the nails of the chicken feet, wash them in a pot under cold water, add cooking wine and ginger slices to blanch to remove the fish, remove them, wash them and drain them.
2. Fry the tiger skin: Add oil to the pot, put in the chicken feet when it is six or seven hot, fry over medium-low heat until the skin is wrinkled and golden brown, remove and drain the oil.
3. Stew to taste: Leave the bottom oil in the pot, add the sugar and fry over low heat, add the chicken feet and fry until the sugar color is evenly hung. Add star anise, cinnamon and bay leaves and stir-fry until fragrant, pour in light soy sauce, dark soy sauce, cooking wine, salt and plenty of hot water, bring to a boil over high heat, turn to low heat and simmer for about 30 minutes, until the chicken feet are soft and glutinous and the soup is thick.
2. Garlic mixed with eggplant
Ingredients: 2 long eggplants, 1 head of garlic, appropriate amount of coriander, salt, light soy sauce, vinegar, sugar, sesame oil, chili oil (optional).
Detailed instructions:
1. Steaming eggplant: Wash the eggplant and cut it into sections, put it in a steamer to steam, take it out and let it cool, and tear it into strips.
2. Make garlic sauce: Mash garlic into garlic paste, add salt, light soy sauce, vinegar, sugar, sesame oil and stir well to make garlic sauce. Depending on your taste, you can add an appropriate amount of chili oil to increase the flavor.
3. Mix well and serve: Pour the garlic sauce on the eggplant strips, sprinkle with coriander segments, mix gently to allow the eggplant to fully absorb the sauce, and serve.
3. Stir-fry shredded pork with green peppers
Ingredients: 200 grams of pork tenderloin, 2 green peppers, half a red pepper (color), 1 small piece of ginger, 2 cloves of garlic, starch, light soy sauce, cooking wine, salt, sugar, appropriate amount of cooking oil.
Detailed instructions:
1. Ingredients: Shred the tenderloin and marinate in cooking wine, light soy sauce and starch for 15 minutes. Remove the seeds and shreds of green and red peppers, and mince ginger and garlic.
2. Stir-fry: Heat the pan with cold oil, stir-fry the minced ginger and garlic until fragrant, add the meat and stir-fry until it changes color, then set aside. Leave the bottom oil in the pan, add the green and red pepper shreds and stir-fry until they are broken, and add a little salt to taste.
3. Stir-fry out of the pot: return the fried shredded meat to the pot, add light soy sauce and sugar to stir-fry evenly quickly, so that the shredded meat and green pepper shreds are fully integrated, and a little sesame oil can be added to increase the flavor before leaving the pot, and put on a plate.
4. Boiled pork slices
Ingredients: 250 grams of pork tenderloin, 200 grams of bean sprouts, appropriate amount of cabbage leaves, dried chili pepper, Sichuan pepper, Pixian bean paste, minced garlic, minced ginger, chopped green onion, cooking wine, light soy sauce, sugar, salt, starch, edible oil, water, chili powder, Sichuan pepper powder, sesame oil.
Detailed instructions:
1. Primary processing: Cut the tenderloin into thin slices and marinate in cooking wine, light soy sauce and starch for 15 minutes. Wash the bean sprouts and cabbage leaves and set aside.
2. Stir-fry the base: Heat oil in a pot, add Sichuan pepper and dried chili pepper and stir-fry until fragrant, then remove and set aside. Then add minced garlic, minced ginger, and Pixian bean paste to stir-fry the red oil.
3. Cook the bottom of the vegetables: Add water to the pot and bring to a boil, add bean sprouts and cabbage leaves to blanch, remove and spread at the bottom of the bowl.
4. Cook the slices: Bring the soup to a boil again, slide the slices of meat quickly, and pour them into a large bowl with vegetables together with the soup when the slices of meat change color.
5. Pour hot oil: Sprinkle chopped green onions, chili powder, and pepper powder on the meat slices, heat the oil in the pot, add the peppercorns and dried chili peppers that were fished out before and fry until fragrant, pour them on the meat slices while they are hot, drizzle with sesame oil, stimulate the rich aroma, and serve.
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