The Dragon Boat Festival makes 34 sweet and delicious home-cooked dishes for the family, simply make a plate, Nutrition and nourishment minced meat bean horn family feast spicy chicken slices iron pot stewed dog meat pork belly sauce eggplant braised winter melon plum vegetable buckle meat bacon fried cauliflower radish dried edamame fried plum dried vegetables dried radish radish dried stir-fried hangzhou pepper amber chicken slice garlic pork ribs mushroom stewed chicken spinach shrimp scrambled egg tofu roasted enoki mushrooms braised lamb braised lamb braised white roasted meat spicy sauce sauce stewed tofu duck leg stir-fried green pepper garlic fry frying oil residue spicy chicken wing sauce fried egg garlic steamed pork ribs spicy fried fish seafood mushrooms stir-fried broccoli tricolony small stir-fried pork belly cold stir-fried pork loin black pepper pocket rare mushrooms pepper chicken diced sugar vinegar grass carp dried sautéed squid fish whiskers old vinegar spinach lettuce fried egg tempeh pepper fried eel

Hello everyone, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.

<h1 class="pgc-h-decimal" data-index="01" > minced beans</h1>

Ingredients: 500g minced pork 200g millet pepper 5g (do not eat spicy can not be put) green onion garlic appropriate amount 1 spoon of raw soy sauce 1 spoon of sugar 1 spoon of soy sauce 1 spoon of starch 1 spoonful of cooking wine vegetable oil

Practice;

1、1 tablespoon cooking wine 1 spoonful of sugar 1 spoonful of starch 1 spoonful of raw soy sauce Grasp well First marinate the minced meat for 10 minutes

2: Cut the beans into cubes, green onion, garlic, millet and pepper into cubes

3, put the right amount of vegetable oil at the bottom of the pot When the oil is low, put the meat foam into it and stir-fry with a little old soy sauce

4. Then multiply out of the spare

5: Put a small amount of vegetable oil at the bottom of the pot, put the chopped green onion, garlic and millet pepper into the pot and fry the aroma

6, put the beans into the pot and stir-fry while adding a small amount of water, must be put little by little, must be added a small amount of times, so that the beans can be easier to cook and the color is emerald green.

7: After the beans are ripe, add the super good meat foam before adding the right amount of salt and stir-fry evenly

<h1 class="pgc-h-decimal" data-index="02" > family feast spicy chicken slices</h1>

Ingredients: Earth rooster

Accessories: spices, dried chili festivals, peppercorns, ginger, green onions, lotus root.

Seasoning: salt, monosodium glutamate, chicken powder, red oil.

method:

1: Clean the rooster, immerse in a pot of boiling water with spices, dried chili peppers, peppercorns, ginger, green onions and salt for 20 minutes, and then fish out to cool. Peel the lotus root, cut it into slices, blanch it in a pot of boiling water with oil and salt, remove it and place it on the bottom of the plate.

2: Cut the cooked chicken into slices, add the sautéed dried chili peppers and peppercorns after the pot, add salt, monosodium glutamate, chicken powder, red oil, sesame seeds, green onions and drunkard peanuts, mix well and put the lotus slices on the plate.

<h1 class="pgc-h-decimal" data-index="03" > stewed dog meat in an iron pot</h1>

Ingredients: dog leg meat.

Accessories: green pepper, red pepper, parsley, green onion, ginger, garlic.

Spices: cloves, cinnamon, tangerine peel, sand ginger, star anise, grass fruit, peppercorns.

Seasoning: white wine (two pots), soy sauce, salt, sugar, soup, cooking oil.

1: Wash the dog meat and cut it into slices about 1 cm thick, wash off the blood foam with water and set aside.

2. Wrap the spices in gauze to make spice packs for later.

3: Cut the green onion into long pieces, beat the ginger, peel the garlic and set aside.

4: Cut the green pepper, red pepper into rudders, remove the leaves of parsley and cut into inches and set aside.

5: Make a little oil in the pot, add ginger and garlic when it is 60% hot to bring out the aroma.

6: Sauté the dog meat until the surface is white, then cook the white wine and soy sauce and add the shallots.

7: Add the soup until the dog meat is not over, then put the spice packet.

8: Bring on high heat, reduce heat and simmer for 1 hour, add salt and sugar to taste.

9: Bring the dog meat to the soft rot and collect the soup on high heat until the soup is thick and viscous.

10: Pick off the green onion, ginger pieces, spice packets, add green pepper, red pepper, parsley and stir-fry a few times.

concentrate:

1, the dog meat is relatively large, so try to wash the blood before cooking.

2, stew dog meat must be on low heat, keep just open the pot, so that the dog meat can be stewed soft and crispy, fragrant.

<h1 class="pgc-h-decimal" data-index="04" > diced pork belly sauce</h1>

Ingredients: Eggplant 250g pork belly 80g Oil 2 teaspoons ginger to taste

Seasoning: 25g soybean paste 2 star anise 1 teaspoon of sugar

1: Cut the pork belly into finger-sized cubes

2: Wash and cut the eggplant into thumb-sized cubes

3: Put the diced eggplant into a wok and sauté without oil until the diced eggplant is soft and shrunken

4: Add oil to the pot and add ginger, star anise, pork belly cubes and sauté over low heat until the diced meat is partly oiled

5: Stir-fry soybean sauce over low heat until the sauce is thick and the pork belly is covered with sauce

6: Add sugar, sauté the diced eggplant and stir-fry well

<h1 class="pgc-h-decimal" data-index="05" > braised winter melon</h1>

Ingredients: 300 g of winter melon, 3 g of salt, 5 g of light soy sauce, 5 g of dark soy sauce, 1 chives, 3 g of sugar, 2 tablespoons of vegetable oil

Method: 1, winter melon peeled and steamed, cut into thin pieces (winter melon skin should be more planed off, it is best to remove the green stem, otherwise hard and hard will affect the taste)

2: After the vegetable oil pot is heated, add the winter melon and stir-fry until the corners of the winter melon are slightly yellow

3, adjust the soy sauce, soy sauce, salt and sugar, and the right amount of water, cover the lid and cook for about 10 minutes over low heat (don't add too much water, the winter melon itself will also come out of the water)

4: After the winter melon is boiled and flavored, collect the juice on high heat and sprinkle with green onions before coming out of the pot

<h1 class="pgc-h-decimal" data-index="06" > plum button meat</h1>

Ingredients: square pork belly, dried plum vegetables, star anise, ginger, garlic, oyster sauce, soy sauce, dark soy sauce, chicken essence, cooking wine, sugar, broth, red curd milk;

method

1. Pick a slice of plum vegetables, first slightly soak, make it unfold, and then wash it piece by piece, squeeze dry water and chop it, change to clean water to soak; about half an hour or so, take a little plum vegetables to try, light mouth can be fished out of the squeezed dry water reserve; * Plum vegetables have salted plum vegetables and beet plums, I use pickled plums;

2. Put water in the pot, put the pork belly pieces, ginger slices, star anise in, cook for about 10 minutes, fish out while hot, apply dark soy sauce, and then use a toothpick to tie the holes in a mess. Set aside, air dry and color; heat oil in a pan, sauté ginger and garlic; pour in plum vegetables and stir-fry;

3. Add an appropriate amount of oyster sauce, soy sauce, dark soy sauce, chicken essence, cooking wine, sugar and water, boil and turn off the heat for later;* If there is red curd milk, crush it and put it in the seasoning, the color and taste are better; * The soup will replace the water, the taste will be better; * The soup will be better;

4. Heat the oil in the pot, put the meat skin down into the oil pan, cover and fry until silent, the meat skin is colored and browned, you can fish it out; * Before putting into the oil pan, you can use kitchen paper towels to wipe the surface of the water;* The process of frying is a little scary, the meat skin will fry the oil, so you have to cover it, and be careful, don't be splashed by the oil, calm Ha, the more panicked the more chaotic, hehe;

5. After fishing out, let it cool, you can also put it in a cold water basin to soak for a while; the skin is down, cut into large meat slices two to three mm thick; the same meat skin is down, put the meat slices into the bowl; the fried plum vegetables are poured on the meat together with the soup and laid out;

6. Put the right amount of water in the pressure cooker, put the bowl in, steam, continue to steam for 30 minutes; * If you don't use the pressure cooker, you can directly steam on the pot, you need to steam for an hour; * You can also use the microwave oven, about 40 minutes;* Adjust the steaming time according to the amount of meat and the size of the firepower, it is better to steam for a long time, and the meat of this dish is delicious;

7. After steaming, you need to pour out the soup in the bowl first, and the direct flip button will spill the soup to the hand; then take a plate and buckle the plum button meat upside down on the plate; the soup is back to the pot, hook the book with starch water, drizzle on the surface of the plum button meat, and finish! * If you don't want to hook up, you can also pour the soup directly on the surface;

<h1 class="pgc-h-decimal" data-index="07" > bacon stir-fried cauliflower</h1>

Ingredients: a small piece of bacon, cauliflower, green pepper, red pepper, onion, salt, tempeh, green onion.

1: Cut the bacon into slices and sauté the oil in a pot.

2: Sauté the onion together.

3: Stir-fry the cauliflower.

4: Finally, add green and red peppers, add a little bean drum, adjust a little salt, stir-fry evenly and sprinkle with green onions out of the pot.

<h1 class="pgc-h-decimal" data-index="08" > fried plum vegetables with dried radish edamame</h1>

Ingredients: 1 tbsp light soy sauce, 2 green onions, 1 spoonful of sugar, 2 or 3 cloves of garlic, salt, 1 small bowl of edamame, dried plum vegetables, 1 or 2 dried chili peppers with lard

1. Wash the dried plum vegetables first and put them in a pot to steam

2. Chop the dried radish, I bought this is the market to buy a strong flavor of dried radish, with melon seeds, should be all supermarket vegetable farms have to sell

3. Cut the red pepper into sections, mince the garlic and cut off the shallots

4. The plum vegetables are a bit big, if it is too big, you can chop them

5. Heat the oil pan and add lard with a large chopstick

6. Add garlic, chili pepper, sugar, soy sauce

7. Add dried radish and edamame rice, add to sauté for a while, add the appropriate amount of salt

8. Then pour the plum vegetables in, add cooking oil along the edge of the pot, scatter the green onions, and evenly serve the fried rice

<h1 class="pgc-h-decimal" data-index="09" > fried pepper with dried radish</h1>

Ingredients: 200 grams of dried radish, 80 grams of hangzhou pepper, minced garlic, a little green onion, 2 grams of chicken powder, 15 grams of bean paste, salt, cooking oil to taste

1, the processed dried radish cut into granules, set aside; hangzhou pepper cut open, cut into granules and set aside;

2: Bring water to a boil in a pot and pour in the dried radish;

3, stir, boil off the excess salt and fish out, blanch the water for too long, so as not to affect the taste;

4: Use oil to fry, pour in a little minced garlic, green onion, hangzhou pepper and stir-fry;

5: Add dried radish, stir-fry for a while, add watercress sauce and stir-fry evenly;

5: Add chicken powder, stir-fry with salt to taste well, and put out the fried ingredients

<h1 class="pgc-h-decimal" data-index="10" > amber chicken slices</h1>

Ingredients: chicken thighs, egg white, salt, sugar, white vinegar, tomato paste, starch, cooking wine, white sesame seeds.

Directions: 1. Slice the chicken thighs after deboning, marinate them slightly with cooking wine, beat an egg and take only the egg whites, add starch to a bowl, stir well with the chicken slices and set aside.

2. Heat the frying pan to 70%, add the chicken slices with the egg paste and fry them until golden brown, then drain the oil.

3. Heat the wok, put the tomato sauce, sugar, white vinegar, a little water and salt and stir-fry well into the sauce, when the juice is thick, add chicken slices, wrap the juice out of the pot and plate, sprinkle the white sesame seeds.

<h1 class="pgc-h-decimal" data-index="11" > garlic pork ribs</h1>

Ingredients: Pork chops Onion Ginger Garlic Dried peppers Soy sauce Oyster sauce Cooking wine Sugar Pepper salt

1. Cut the ribs into long pieces of about 12 cm and soak them in taomi water for 10 minutes to remove blood and dirty things

2. Finely chop the green onion and ginger and mash the garlic

3. Add soy sauce, oyster sauce, cooking wine, green onion, ginger and garlic to the washed ribs and marinate for more than 4 hours

4. Marinate the ribs and use kitchen paper to absorb the water.

5. Heat the oil in a pan, heat the oil to 70% into the ribs, turn the heat down, fry until golden brown, if you don't know when it is cooked.

6. Leave a small amount of bottom oil in the pan and sauté the garlic and chili peppers until fragrant.

7. Pour in the fried ribs and stir-fry a few times.

<h1 class="pgc-h-decimal" data-index="12" > stewed chicken with shiitake mushrooms</h1>

Ingredients: 300 grams of chicken, 10 grams of shiitake mushrooms, 10 grams of green peppers, 10 grams of red peppers, 10 grams of potatoes, 2 cloves of garlic, 3 slices of ginger, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoonful of cooking wine, 3 small pieces of rock sugar, salt to taste

1: Rinse the chicken, control the moisture, peel the potatoes, dice and soak in water for 15 minutes.

2: Wash the mushrooms, soak in hot water, cut into small pieces of green pepper and red pepper.

3: Heat the oil in a hot pan, magnify the garlic and stir-fry, add ginger slices, then put the chicken, stir-fry to change color, and put the cooking wine to taste.

4: Then put 1 less soy sauce, half a spoonful of dark soy sauce, stir-fry to color, put potatoes and shiitake mushrooms, stir-fry evenly.

5: Pour in an appropriate amount of boiling water, stir it, put the rock sugar, bring it to a boil on high heat, turn to low heat and simmer.

6: When the juice is almost the same, put the green and red peppers and stir-fry until cooked.

7: Try the taste, put the right amount of salt, and you can get out of the pot.

<h1 class="pgc-h-decimal" data-index="13" > scrambled eggs with spinach shrimp</h1>

Ingredients: spinach, shrimp, egg, garlic, olive oil, salt;

1. Blanch the spinach in water and set aside;

2. Stir the eggs with warm water to stir well;

3. Add olive oil to the pot, the oil temperature is suitable for adding one-half garlic slices and stir-frying;

4. Pour in the shrimp and fry for one minute, then add spinach and continue stir-frying;

5. Paddle the shrimp and spinach to the edge of the pan and pour in the eggs;

6. Stir-fry well and add salt to taste the pot;

<h1 class="pgc-h-decimal" data-index="14" > tofu roasted enoki mushrooms</h1>

Ingredient Preparation:

Enoki mushrooms, tofu, chives, ginger, garlic, soy sauce, vegetable oil, oyster sauce, sugar, salt

1. Tear up the mushrooms, wash them with salt water, prepare a piece of tofu, buy tender tofu, eat more tender and delicious. Heat oil in a saucepan and sauté ginger and garlic until fragrant.

2. Pour the chopped tofu into a pan and fry until golden brown on both sides, so that the tofu is not easy to scatter when it is burned.

3. Prepare a small bowl and mix in soy sauce, oyster sauce, sugar and water to make the sauce. Pour the prepared sauce into the pan.

4. Add the mushrooms on high heat until the soup is dry, sprinkle with salt before cooking. Plate and sprinkle with chives to color.

<h1 class="pgc-h-decimal" data-index="15" > braised lamb</h1>

Ingredients: 500 grams of lamb, 50 grams of white radish, 1 green onion, 1 small piece of ginger, 2 tsp of peppercorns, large ingredients, cinnamon, 1 tbsp soy sauce, 2500 g of mutton broth, 4 tsp cooking wine, 1 tsp salt,

1. Wash the lamb, rinse the blood, cut into pieces, put it in boiling water, fish out and wash,

2. Wash the radish and cut into large pieces,

3. Wash the green onion and ginger and cut into sections and pat the pine,

4. Add lamb broth to a boil in a pot, then add lamb, radish, soy sauce, salt, cooking wine, ingredients, cinnamon, ginger, green onion, peppercorns, and cook until the meat is rotten.

<h1 class="pgc-h-decimal" data-index="16" > pork</h1>

Royalties

500 grams of pork belly, 4 sticks of zibai, green onion, ginger to taste, 1 star anise, cooking wine to taste, dark soy sauce to taste, sugar to taste, salt to taste

1, white wash and cut the hob pieces, pork washed and cut into boiling water and blanched to remove the foam

2, heat the pot pour a little oil, burn to 50% hot when put into the pork sauté until the meat changes color, slightly spit out the oil state, down into the ginger slices, green onion, star anise together sautéed to fry the aroma, pour into the cooking wine, old soy sauce stir-fry color, add boiling water to the pot without meat, boil on high heat and then turn to low heat and cook for about 1 hour

3: Add sugar and a little salt to taste, bring to low on high heat and continue to cook for 20 minutes

<h1 class="pgc-h-decimal" data-index="17" > tofu stewed in a spicy sauce</h1>

Ingredients: old tofu, pork belly, ginger, garlic, soy sauce, cooking wine, bean paste, corn starch

1. Slice the meat first, chop into small pieces, add a little pepper, soy sauce, corn starch, cooking oil, stir thoroughly by hand, marinate for a few minutes.

2. Peel and cut the ginger garlic and cut into small pieces of tofu evenly. Fill the pan with oil, cook until it is 60% or 70% hot, fry until golden brown, and then turn over to continue. Leave a little oil at the bottom of the pan, add ginger and garlic foam and stir-fry until fragrant, add the marinated minced meat, and stir-fry together.

3. Add a large spoonful of watercress sauce to fry out the red oil, put in the right amount of hot water, add a little soy sauce, a little cooking wine, put the fried tofu after the soup is boiled, bring to a boil on high heat and turn to medium-low heat.

<h1 class="pgc-h-decimal" data-index="18" > duck legs fried with green peppers</h1>

Ingredients: five duck legs, green peppers, onion, ginger and garlic to taste;

1. Chop the duck leg, the size is set by yourself, put it into the pot of boiling water and blanch it, until the duck leg is white, you can fish it up and rinse it with water.

2. Start the oil pot, put some chili sauce after the oil is warm, onion, ginger and garlic, stir-fry evenly, smell the duck legs after smelling the ingredients, stir-fry evenly, add raw soy sauce, dark soy sauce, cooking wine stir-fry.

3. Stir-fry evenly, cook until the duck legs are colored, add a little sugar and salt. Stir-fry and pour in the water that has been foamed over the duck legs.

4. Cover the pot until the water is half boiled, pour in the green pepper pieces. Cook until the green peppers are tender, add MSG, green onion and out of the pan.

<h1 class="pgc-h-decimal" data-index="19" > garlic seedlings fried in oil residue</h1>

Ingredients: 50g of oil residue, 100g of garlic sprouts, 2g of monosodium glutamate, 2g of chili red oil, a little tempeh, 2g of salt, an appropriate amount of dried chili pepper segments, a little ginger shredded.

1: After washing the garlic seedlings, cut them into long sections with an oblique knife, and the garlic stems and garlic leaves are opened.

2: Stir-fry ginger, tempeh, dried chili pepper and red oil in a wok until fragrant, stir-fry for 2 minutes to let the oil residue color.

3: Stir-fry the garlic stalks for 2 minutes, add salt to taste, then stir-fry the garlic leaves for 2 minutes to start the pot, and turn the MSG well before starting the pot.

<h1 class="pgc-h-decimal" data-index="20" > spicy chicken wings</h1>

Ingredients: 500 grams of chicken wings, 15 grams of dried chili peppers, 10 grams of peppercorns, red oil, monosodium glutamate, shallots, brine, a little balsamic vinegar

1. Wash the chicken wings, fry them in a frying pan and set aside

2. Put the chicken wings into the brine and marinate them

3. Heat the oil pan and sauté the chili peppers, peppercorns, green onions and red oil until fragrant

4. Stir-fry the chicken wings together, and add vinegar and MSG when cooking

<h1 class="pgc-h-decimal" data-index="21" scrambled eggs > sauce</h1>

Ingredients: 2 eggs and 1 green onion; 1.5 tbsp water with water 1.5 tbsp vegetable oil 5 tbsp;

1. Prepare the raw materials, peel and wash the green onion and set aside;

2. Beat the eggs, add 1.5 tablespoons of water to dilute the water and stir well, easy to stir;

3. Cut the green onion into large oblique slices;

4. Heat the wok and pour 5 tablespoons of vegetable oil, pour in the egg liquid when the oil temperature is 60% hot, and then do not leave the fire, shake the wok up and down left and right, so that the egg liquid covers the entire bottom of the pot;

5. When the egg liquid is semi-solidified, spread it into small pieces with chopsticks, pour in the slices of green onion, and stir-fry evenly;

6. Pour in the sauce and stir-fry evenly

<h1 class="pgc-h-decimal" data-index="22" > steamed pork ribs with garlic</h1>

Ingredients: ribs, oil, salt, sugar, soy sauce, oyster sauce, balsamic vinegar, corn starch, tempeh, green onion, minced chili pepper, ginger, garlic

1. After chopping the ribs into small pieces, soak them in clean water to remove blood stains, drain the water and put them into a basin.

2. Chop the green onion, ginger and garlic into the ribs, then add the washed tempeh, add the right amount of salt and sugar, to some soy sauce and oyster sauce, add more balsamic vinegar.

3. Add some homemade chopped chili peppers and corn starch and mix well. Place on a plate, seal plastic wrap, put in a steamer, steam for 40 minutes, and sprinkle with green onions.

<h1 class="pgc-h-decimal" data-index="23" > spicy fried fish</h1>

Ingredients: fish, 1 egg, salt, cooking wine, soy sauce, 4g 15g, 10g 5g, chili pepper, 1 onion, 1 slice of ginger, 5g peppercorns, 15g dried chili peppers, 5g peppercorns, 10g flour

1. Wash the fish, cut into small pieces, add wine, salt, green onion, ginger, pepper, stir well and marinate for 15 minutes

2. Put the eggs in a bowl, add an appropriate amount of flour, mix well, put the fish into the bowl and wrap the paste.

3. Heat to 50% degrees, fry in a pan until golden brown.

4. In a pot of hot oil, dry fry the peppercorns, peppercorns and peppercorns, add soy sauce and add a small amount of water.

5. Put the fried fish strips. This small heat concentrates the juice.

<h1 class="pgc-h-decimal" data-index="24" > seafood mushrooms fried broccoli</h1>

Ingredients: 150 g seafood mushrooms, 250 g sea bron, 50 g minced meat, 1 green onion, ginger, minced garlic, 3 g salt, 2 g pepper, 2 g chicken essence, 2 tbsp cooking wine.

1: Wash the seafood mushrooms and cut into sections for later.

2: Clean the broccoli and break into small flowers for later.

3: Put water in a pot, bring to a boil over high heat, and blanch the broccoli and seafood respectively.

4: Put oil in the pot, stir-fry green onion, ginger and garlic, add minced meat and stir-fry, then add blanched broccoli, seafood mushrooms, add cooking wine, salt, pepper, chicken essence, quickly stir-fry, out of the pot and plate.

<h1 class="pgc-h-decimal" data-index="25" > tricolor stir-fry</h1>

Ingredients: cucumber, red sausage, egg, oyster sauce, salt, green onion to taste

1. Slice cucumber and red intestine.

2: Beat the eggs, add a little salt, stir well and stir in a frying pan.

3: Heat the oil for 50%, sprinkle the green onion and stir-fry, add the cucumber and stir-fry.

4: When the cucumber is soft, adjust a spoonful of oyster sauce, sprinkle a little salt, add a spoonful of water and fry until slightly soft to the best.

5: Add red sausage and scrambled eggs and turn well out of the pan.

<h1 class="pgc-h-decimal" data-index="26" > spicy fried pork belly</h1>

Ingredients: 500g pork belly slices, 1/4 cabbage, 1 green onion, 1/2 onion, 3 garlic cloves, 2-3 tbsp Korean hot sauce, 2-3 tbsp Korean fine paprika, 1 tbsp sesame oil, 1 tbsp light soy sauce, 1 tbsp cooking wine, 2 tbsp water, 1 tbsp sugar

1、 Cabbage, green onion, onion shredded, garlic cloves sliced;

2: Add shredded cabbage, shredded shallots, shredded onion, 2-3 tbsp Korean hot sauce, 2-3 tbsp Korean fine chili powder, 1 tbsp sesame oil in a large bowl and mix well, and mix the shallots to finish;

3: Add 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp cooking wine, 2 tbsp water to a small bowl and mix well, the sauce is complete;

4: Stir-fry garlic cloves and pork belly until it changes color, add sauce and cook until boiling, then add spicy vegetables and mix well, fry until soft and you can get out of the pot.

<h1 class="pgc-h-decimal" data-index="27" > cold pork loin</h1>

Ingredients: 2 pork loins, 2 peppercorns, 1 red pepper, oil and salt, 1 tablespoon chili oil, 2 peppercorns, 2 cloves of garlic, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 3 slices of ginger

1. Peel off the film of the pork loin, wash it, cut the green and red pepper into strips and mince the garlic

2. Planing in the middle, slice to remove the white fascia, be sure to slice clean, because this white fascia smells heavy, and then cut 2/3 of the depth of the flower knife, and then the top knife will cut the pork loin into strips

3. Put the cut pork loin in water and wash it twice, change the water twice, fish out the control water, put it on the plate, add cooking wine and marinate for 10 minutes, so as to remove the fishy taste of the pork loin

4. Bring water to a boil in the pot, add peppercorns, cooking wine and ginger slices, blanch the pork loin until it is broken, fish out and put it in cold water to wash it, and fish out the control water

5. Add oil to the pot and heat it, add the peppercorns, fry them over low heat, fry the peppercorns slightly charred, fish out the peppercorns, turn off the heat,

6. Put the pork loin in a large bowl, put the green and red pepper strips and minced garlic, pour hot oil on it, add salt, soy sauce, chili oil, mix well with chopsticks, and put it on the plate

<h1 class="pgc-h-decimal" data-index="28" > black pepper pocket mushroom</h1>

Ingredients: Pocket mushrooms, yellow bell pepper, red bell pepper, minced garlic, green onion, black pepper crumbles, oyster sauce, oil, salt

1, boiling water in the pot, put a little oil and salt, pocket mushrooms under the water blanched, but also effective to remove the odor;

2: Cut red, yellow bell pepper, minced garlic and prepare green onion when blanching;

3, blanched pocket mushrooms drain the water and set aside;

4: In a hot oil pan, stir-fry the minced garlic first, then sauté the red and yellow bell peppers, and then pour in the pocket mushrooms;

5: Add a little salt, oyster sauce, crushed black pepper to season and stir-fry well, then add green onion.

<h1 class="pgc-h-decimal" data-index="29" > diced peppercorn chicken</h1>

Ingredients: 400 grams of chicken thighs, 50 grams of green peppers, 50 grams of red peppers, 10 grams of peppercorns, 25 grams of dried chili peppers, 20 grams of ginger slices, 15 grams of green onion, 10 grams of garlic slices, 30 ml of soy sauce, 15 ml of cooking wine, 5 grams of sugar, 5 ml of sesame oil, salt to taste, a small amount of chicken essence, oil, 50 ml of fresh soup

1 Cut the chicken thighs longitudinally, remove the chicken thigh bones, cut into 1.5 cm square pieces, mix well with 10 ml cooking wine, 15 ml soy sauce and a small amount of salt and marinate for 20 minutes; dry chili peppers wipe off the floating soil and cut into sections to remove seeds; green peppers and red peppers to remove seeds and tendons, cut into pieces and set aside.

2 Put more oil in the pan, when it is 50% hot, add the diced chicken and fry until golden brown, drain and set aside.

3 Leave 30 ml of oil in a pot and sauté with peppercorns and dried chili peppers. Stir-fry in slices of ginger, green onion and garlic. Stir-fry the diced chicken in a frying pan together.

4 Add 5 ml of cooking wine, 15 ml of soy sauce, sugar, chicken essence, fresh soup and stir-fry well, then add green pepper and red pepper and stir-fry well, after the soup is dried, pour 1 teaspoon of sesame oil into the pot.

<h1 class="pgc-h-decimal" data-index="30" > sweet and sour grass carp</h1>

Ingredients: Half of the grass carp with a large head, shiitake mushrooms, eggs, green beans, onions, tomatoes, ginger, garlic, soy sauce, tomato paste, sesame oil, aged vinegar, starch, salt, sugar

1. Tomato, shiitake mushrooms, onion shredded; ginger and garlic sliced

2. Cut a knife on the surface of the grass carp, add soy sauce, starch, salt, half egg liquid and mix well, marinate for 10 minutes

3. Fry the fish in a pan of oil, fry until golden brown, and drain the oil

4. Put a little oil in the pot and sauté the green onion and ginger until fragrant

5. Add the tomatoes and sauté over low heat until juiced

6. Add the onion, shiitake mushrooms, green beans, salt and sauté slightly

7. Bring a bowl of water to a boil (put more)

8. Bring tomato sauce, sugar and aged vinegar to a boil

9. Finally the water starch is ticked. Drizzle the broth over the fried fish

<h1 class="pgc-h-decimal" data-index="31" > dried sautéed squid whiskers</h1>

Ingredients: Fresh squid, celery, ginger, salt, monosodium glutamate, chili pepper, peppercorns, sugar, oil

1, the squid should be washed and salted, put into a pot of boiling water and fished out;

2, parsley wash and cut "one note";

3: Heat the oil in the pot, stir-fry the dried chili peppers, peppercorns and ginger shreds slightly, put the squid with the sauté, add salt, monosodium glutamate, parsley, sugar and stir-fry well, and put the pan on the plate.

<h1 class="pgc-h-decimal" data-index="32" > old vinegar spinach</h1>

Ingredients: 300g of spinach, 100g of bean skin, 1/2 carrot

1: Wash and cut the spinach into sections, carrots and bean skins into strips

2: Blanch the bean skin, carrots and spinach, control the dry water, put all the ingredients into the basin, and put a few dried peppers

3: Fry the peppercorns in hot oil in a pan, pour two spoonfuls of vinegar into the hot pan, pour a small spoonful of salt and half a spoonful of chicken essence into the pot, mix well, and put it on the plate

<h1 class="pgc-h-decimal" data-index="33" > scrambled eggs with lettuce</h1>

Ingredients: lettuce, garlic, egg, red pepper, salt, cooking wine

1: Peel and dice the lettuce; dice the red pepper and garlic cloves separately.

2: Beat the eggs into a bowl, add salt and a little cooking wine, and whisk into egg mixture.

3: Pour an appropriate amount of cooking oil into the pot, heat it, pour in the egg liquid, fry it, and set aside.

4: Pour a little more oil into the pot, add garlic cloves and stir-fry until fragrant, add diced lettuce and stir-fry for a while, then add diced red pepper, add salt, stir-fry a few times. Then add a little boiling water and continue stir-frying.

5: Stir-fry until the water is basically dry, pour in the eggs that were previously fried, stir-fry a few times to get out of the pot.

<h1 class="pgc-h-decimal" data-index="34" > tempeh pepper fried eel</h1>

Ingredients: 500 g of eel, 100 g of green and red pepper, 15 g of green onion, 10 g of garlic, 20 g of ginger, 5 g of chives, 3 g of salt, 3 g of sugar, 10 g of rice wine, 2 g of pepper powder, 15 g of water starch, 6 g of light soy sauce, 1 spoonful of chili paste, 8 g of tempeh;

1. When buying eels, you can let people help remove the bones, wash away the slippery water on the yellow eel, wipe out the water, cut into sections, add salt and pepper, and mix well with rice wine. Green and red pepper cut into diamond-shaped pieces, garlic sliced, chives cut into sections, ginger slices, green onion cut into small pieces;

2. Put oil in the pot, heat the pot with warm oil, pour in the marinated eel segments, sauté the aroma, fish out the eel segments for later; leave the bottom oil in the pot into the garlic slices, green onions, ginger slices and stir-fry the aroma, pour in the minced pepper, tempeh, stir-fry out the aroma. Add the chili sauce and simmer the aroma and red oil.

3. Pour in the eel segments, add a little water and stir-fry evenly. Add green and red pepper cubes, add sugar, salt, soy sauce to season and stir-fry evenly with water starch to make the soup hug. Serve with chives.

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