Instantly let your appetite open 40 under the rice dish, fresh and attractive, unique taste, Super next rice back pot meat spicy tofu pot pork trotter chicken stew sour shoots stir-fried meat dried pot fat intestine potato stew chicken wings shiitake mushroom chicken sauce colorful pepper roast beef curd bamboo stir-fried sausage flavor fat sausage red braised pork trotter lychee shrimp dry pot field chicken dry pot spicy fat sausage tomato okra egg cake bamboo shoots dried button meat grilled eggplant grilled sour spicy small intestine shallot fragrant beef brisket sauce fried eggplant fried tofu bitter melon fried meat slices bean sprouts mixed powder skin spicy octopus spicy stir-fried waist flower spicy chicken braised pork trotters sour bean horn fried meat minced pork trotter garlic fat beef steamed winter melon cucumber chicken leg sour and spicy potato silk thousand pieces of meat shredded five-spiced tofu fish farmer small stir-fried meat tiger skin pepper mushroom grilled rape tea tree mushroom fried bacon spicy pork belly roasted intestines

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" > back to the pot meat</h1>

ingredient:

250g pork belly, 1 red pepper, appropriate amount of green garlic, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Pixian watercress, appropriate amount of oil

method:

1. Put the pork belly in a pot of cold water, add a few slices of ginger and cook together. Cook until it is easy to insert it with chopsticks, which means that the meat is cooked, turn off the heat, and fish it out;

2. Prepare other ingredients, cut the pork belly into thin slices after cold. Heat the pan, add the right amount of oil, add ginger slices and garlic slices and sauté until fragrant.

3. Stir-fry together with Pixian bean paste after stir-frying. Stir-fry twice and add the sliced pork belly.

4. Stir-fry together until the surface of the flower meat is wrapped in watercress sauce and slightly oily. Add red pepper and garlic white.

5. Stir-fry them a few times. Add the garlic leaves. Stir-fry well.

<h1 class="pgc-h-decimal" data-index="02" > spicy tofu pot</h1>

Ingredients:

1 piece of northern tofu 300 grams, 150 grams of grass mushrooms, 2 fresh red peppers, 20 grams of minced green onion, 15 grams of minced ginger, 15 grams of minced garlic

Accessories:

20 peppercorns, 1/2 tbsp red oil bean paste, 1 tbsp light soy sauce, 1 tsp sugar, 1/4 tsp chicken essence, 1/4 tsp white pepper powder, 30 g corn starch

1, heat the oil after the pot is heated, cut the north tofu into small cubes, and stick to the dried corn starch;

2, keep the heat low, while sticking while the tofu under the pan frying;

3: Fry until the tofu is slightly yellow on both sides, then set aside;

4: Add the remaining oil to the peppercorns and sauté them over low heat until brown, then pick up the peppercorns;

5, put in the red fresh circle, minced green onion, minced ginger, garlic and stir-fry to make the aroma;

6, add red oil watercress sauce and stir-fry the aroma;

7、Add sliced mushrooms and stir-fry until discolored;

8, add fried tofu, 250ml of water, soy sauce, sugar, chicken essence, white pepper, bring to a boil over high heat and move into a dry pot; Or reduce the heat and cook until the soup is thick and serve.

<h1 class="pgc-h-decimal" data-index="03" > chicken casserole</h1>

Ingredients: pork ground, chicken, pig's trotters, onion, ginger and garlic, five-spice powder, salt, monosodium glutamate, cooking wine, dark soy sauce, eggs, dry starch, edible oil, grass fruits, cinnamon, dried peppers, peppercorns, star anise, ,

Directions: 1: Wash the pork, chop into minced meat, then chop the onion, ginger and garlic, stir well. Add five-spice powder, cooking wine, salt, monosodium glutamate, cooking wine, and dark soy sauce.

2: Beat the eggs into a bowl and add the appropriate amount of dry starch. Wipe the right amount of oil with a small cloth, and then wipe the pan again and evenly.

3: Use a small spoon to take the appropriate amount of egg liquid and pour it into the pan, round it well, and then put in the prepared pork grind.

4. When the egg changes color and solid, it is turned in one half and wrapped around itself in the shape of a dumpling.

5: Put the onion and ginger into the chicken's stomach, put the whole chicken into the pot, add the green onion and ginger around, pour in the cooking wine, and marinate for half an hour.

6. Put the prepared grass fruits, cinnamon, dried peppers, peppercorns, and star anise into a small cloth bag so that they do not leak out.

7, put the chicken into the basin, the pig's trotters are also put in, the small cloth bag of seasoning should also be put in, put a small amount of water, and add some cooking wine and salt appropriately.

8: Steam in a large pot, steam on high heat for 20 minutes, then reduce heat and simmer for 3 hours. During steaming, the above-mentioned vegetables can be cut into slices or hob pieces.

9. When the chicken is almost steamed, put in the dumplings and vegetables prepared in advance, and don't forget to add some water during the steaming period.

10: Steam for another 10 minutes before coming out of the pan

<h1 class="pgc-h-decimal" data-index="04" > stir-fried pork with sour shoots</h1>

Ingredients: 150 g of sour shoots, 120 g of pork, 1 bell pepper, 1 red pepper, 1 tbsp salt of salad oil 1/8 tsp chicken essence 1/4 tsp ginger 10 g garlic 10 g cooking wine 1 tbsp light soy sauce 1 tbsp corn starch 1 tsp water 2 tbsp

Directions: 1. Green and red pepper, shredded sour bamboo shoots, shredded lean meat shredded with marinade for 10 minutes;

2. Put a tbsp of oil in the pot, 3 when ripe, add lean meat and fry until it changes color, pick up and set aside;

3. Add the remaining oil, add ginger and garlic and stir-fry until fragrant;

4. Stir-fry the green and red pepper shreds and sour shoots until they are broken;

5. Add the sautéed shredded meat and stir-fry evenly;

6. Add a little chicken essence and stir-fry well before leaving the pot.

<h1 class="pgc-h-decimal" data-index="05" > dry pot fat sausage</h1>

ingredient

Fatty sausage, onion, green pepper, garlic, coriander, red pepper, oil, a poinsettia of fresh soy sauce, oyster sauce, sugar, salt, monosodium glutamate, peppercorns, large ingredients.

method

1, the pig intestine is bought is already cooked back to clean, blanched after cold water rinse drain water cut into small sections for later. Heat oil in a pan and sauté peppercorns, large ingredients, sugar and garlic until fragrant.

2: Stir-fry the pig intestine in the pot, pour oyster sauce and stir-fry with a pint of fresh soy sauce so that each pig intestine can be wrapped in umami.

3: Add onion and green pepper, add red pepper, salt and MSG and stir-fry evenly. Finally, sprinkle with coriander and enjoy.

<h1 class="pgc-h-decimal" data-index="06" > potato stewed chicken wings</h1>

Ingredients: 1 large potato, 6 chicken wings, dried chili peppers, star anise, a little peppercorns, a little onion, ginger and garlic, a little salt, a little monosodium glutamate, soy sauce, cooking wine for marinating chicken wings;

1. Cut the chicken wings in two slits, put them in a bowl and add a little soy sauce and cooking wine and marinate for 15 to 30 minutes.

2. Heat the oil in a hot pan, sauté the onion, ginger, garlic and dried chili peppers, add the chicken wings and fry over medium heat.

3. Put the prepared peppercorns and star anise into the pot, fry the chicken wings until they change color, and then add the chopped potato pieces.

4. Add water to the chicken wings, and the juice of the pickled chicken wings should also be poured into the pot. Cover the pot and simmer over medium heat until juice is collected, then add a little salt and MSG to taste before leaving the pot.

<h1 class="pgc-h-decimal" data-index="07" > shiitake chicken sauce</h1>

Ingredients

300g chicken thighs, 6 shiitake mushrooms, 5g red pepper, garlic to taste

seasoning

1/2 teaspoons of fine salt soybean paste 30g 1 teaspoon of cooking wine

Practice steps

1 Shiitake mushrooms soaked in water, chicken thighs washed and peeled off chicken skin, choose to remove grease

2 chicken skins and grease cut into small pieces

3 Chicken thighs remove the bones, cut the meat into small cubes, pour into cooking wine, mix in fine salt and marinate for 10 minutes

4 shiitake mushrooms cut into small cubes

5 red peppers and garlic cut into fine pieces

6 Put the chicken skin and chicken fat into the wok, sauté over low heat to decant the oil residue, and leave the refined chicken fat in the pan

7 Pour in the soybean sauce over low heat and stir-fry into a sticky sauce

8 Pour in the diced chicken thighs, diced shiitake mushrooms, and crushed red peppers and stir-fry over low heat

9 Pour in the water of the soaked shiitake mushrooms and simmer over low heat

10 Cook until the soup is thick, pour in the garlic and stir-fry well

11 Enjoy the rice with white flowers

<h1 class="pgc-h-decimal" data-index="08" > roast beef with bell peppers</h1>

Ingredients: Green and red pepper, soy sauce, sesame oil, black pepper juice, 500 g beef

1: Green and red pepper, ginger, garlic, wash and cut well.

2: Thinly cut the beef and pat it loose with a knife, a little soy sauce, a little ingot powder, a little sesame oil, black pepper juice and stir well, preferably ready at noon and stir-fried at night.

3, the oil pot should be heated under the ginger slices garlic, the beef under the pan stir-fry for three or four minutes, hot plate, under the green and red pepper stir-fry with some salt chicken essence a little water, after the green and red pepper is cooked, the beef in the next pot quickly stir-fry a few times, sprinkle some black pepper on the plate

<h1 class="pgc-h-decimal" data-index="09" > fried sausages with bamboo</h1>

Ingredients: curd bamboo, dachshund, fungus, garlic salt, monosodium glutamate

1. Soak the bamboo in water in advance, soak it softly, and cut it into small pieces after soaking soft.

2: Boil the water in a pot, add the right amount of salt, add the rotten bamboo into the boil, and then put the black fungus into it and blanch it for later.

3: Heat the pan with cold oil, put the sausages into it and sauté, sauté to bring out the aroma and add the blanched bamboo and fungus to stir-fry.

4: Stir-fry for a minute or two, add salt to taste, add garlic before finally out of the pan, stir-fry until the garlic changes color.

<h1 class="pgc-h-decimal" data-index="10" > taste fat sausage</h1>

Ingredients: 350 grams of pork intestines, 100 grams of garlic, 100 grams of millet spicy, 30 grams of garlic sprouts, ginger and green onion

Seasoning: 20 g fresh dew, 5 g chicken powder, 5 g sesame oil, 50 g water

1. Wash the raw intestines and wash them with 50 g of stewed water, ginger and shallots for 1 hour.

2. Fry the raw intestines in oil, fry the golden brown back in the pan, 100 grams of pesto, 100 grams of millet spicy, 30 grams of garlic sprouts, 20 grams of fresh sauce, 5 grams of chicken powder and sesame oil can be seasoned and fried.

<h1 class="pgc-h-decimal" data-index="11" > braised pig's trotters</h1>

Ingredients: 500g of pig's trotters, green onion, ginger, 1 star anise, 10 peppercorns, 2 tablespoons of light soy sauce, 1/2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of rock sugar, 1/2 tablespoon of sesame oil

1. Wash the pig's trotters, put water in the pot and put the onion and ginger to boil, put the pig's trotters to cook with the lid open for two minutes, fish out and rinse with cold water to cool down, drain.

2. Sauté sugar color: Put a tablespoon of salad oil in the pot, put a tablespoon of rock sugar crushed (rock sugar wrapped in a cloth and smashed), cook on low heat until the rock sugar melts and the color becomes darker.

3. Pour in the blanched pig's trotters and stir-fry until they are sugary.

4. Pour in two tablespoons of light soy sauce and half a tablespoon of dark soy sauce and stir-fry until all the trotters are colored.

5. Pour in a tablespoon of cooking wine and ginger slices and stir-fry well.

6. Put one star anise and ten peppercorns into a tea bag and put them in a pot at the same time as the green onion.

7. Add enough water to the pig's trotters, turn the water to a low heat and cover and simmer for two hours.

8. Open the lid and turn the heat to collect the thick juice, and fry well with some sesame oil before leaving the pot.

<h1 class="pgc-h-decimal" data-index="12" > lychee shrimp</h1>

Ingredients: shrimp, lychee, asparagus, bell pepper, egg, ginger, corn starch, salt, pepper

1, peel the shell of the lychee and put it into light salt water to soak it, remove the shrimp and use a toothpick to pick out the shrimp line in the two or three sections on the shrimp back.

2: Add salt, pepper, corn starch and 1/2 egg white to the shrimp and marinate for 10 minutes.

3: Bring water to a boil in a pot, add the right amount of salt and a few drops of oil, add the asparagus to a quick blanch, then take it out to rinse the water, cut the asparagus and bell pepper into small pieces and prepare. Then put the shrimp in it and slide it.

4, add the appropriate amount of oil to the pot, add ginger slices and shrimp together and stir-fry, immediately add asparagus and pepper segments to stir-fry together, add light salted water soaked lychee,

5, then add a small amount of water starch (including a little salt) to hook, high heat to collect the juice.

<h1 class="pgc-h-decimal" data-index="13" > dry pot field chicken</h1>

Ingredients: 300 g of field chicken, 1/2 onion, 3 fine parsley, 1 piece of ginger, 5 cloves of garlic, 3 dried chili peppers, 1 chili pepper, 3 millet peppers, 1 teaspoon cooking wine, 2 g salt, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce

1. The chicken is handled cleanly, cut into pieces, parsley washed and cut into sections, ginger is washed and shredded, onion washed and sliced, garlic crushed, peppers are cut into rings

2. Heat the oil, add millet pepper, ginger shredded and stir-fry until the chicken changes color

3. Add cooking wine, dried chili peppers, soy sauce, old soy sauce into the flavor, put in two small bowls of boiling water, minced garlic, parsley and stir-fry well

4. Add sliced onion, chili pepper, salt, onion, sauté until the onion is transparent and pour the ingredients into a dry pot

5. Open a small fire and eat

<h1 class="pgc-h-decimal" data-index="14" > dry pot spicy fatty sausage</h1>

Ingredients: fatty sausage, green and red pepper, onion

１． Wash the fat intestines and press in a pressure cooker for 15 minutes, or yellow for 50 minutes. Cut the section with an oblique knife

２． Bring wide water to a boil in a pot. Add ginger, garlic, star anise, cinnamon, salt vinegar, fat sausage and cook for 5 minutes.

３． After the fat intestines dry out, pat the corn starch and fry them in a 60% hot oil pan.

４． Leave the oil in the pan and sauté the shallots, ginger and garlic until fragrant. Add the small red peppers, add the tempeh sauce and sesame oil. Sauté until fragrant and add to the fatty sausage.

５． Cook in cooking wine, soy sauce, vinegar. Add water and simmer slightly, add carrot slices, green pepper slices, add salt sugar to taste. Place in a pot of dried onion.

<h1 class="pgc-h-decimal" data-index="15" > tomato okra egg cake</h1>

1. Prepare all the ingredients first, one tomato, two eggs, 4 okra, and flour to taste, not photographed

2. Cross the tomatoes from the bottom for easy peeling, then bring water to a boil in a pot, put the tomatoes and okra in and cook for two minutes

3. Cook for 2 minutes and then scoop up the tomatoes and okra, peel the tomatoes and chop them, slice the okra. Place two eggs in a bowl and stir well

4. Add an appropriate amount of flour and water and stir well, then add salt to taste

5. Heat the seven-hole pan and brush the oil again, the whole time is over low heat, use a spoon to put the paste into the pan, fry for a minute or two, then turn over and continue to fry for a minute or two

6. All fried

<h1 class="pgc-h-decimal" data-index="16" > dried bamboo shoots</h1>

Ingredients: pork belly, dried bamboo shoots, green onion and ginger, dried pepper, 2 spoons of dark soy sauce, 2 spoons of light soy sauce, cooking wine, salt, sugar

1. Prepare materials.

2: Rinse the pork with blanched shallots.

3: Add the water that has not been pork, put it into the electric pressure cooker, and simmer for 15 minutes until the meat is soft and rotten.

4: Scoop up the cooked meat and dry it, mix it with 2 spoons of dark soy sauce, 2 spoons of light soy sauce and 1 spoon of cooking wine to form the juice.

5, use a brush to brush the juice evenly, especially the skin should be brushed several times, dry.

6. Soak the dried bamboo shoots.

7: Fry the pork skin in a hot pan and fry it with the skin facing down, which is fried.

8: Soak the fried meat in water for a while to wash off the surface oil.

9: Prepare the shallots and ginger and dried chili peppers.

10: Heat the soup and pour it on the meat.

<h1 class="pgc-h-decimal" data-index="17" > grilled eggplant on a teppanyaki</h1>

1: After washing the eggplant, cut off the roots and cut into slices of eggplant about one centimeter thick.

2, steak machine preheating, brush a thin layer of cooking oil, no steak machine can use pan, or electric cake bell, put the eggplant on the steak machine, the eggplant surface also brush a layer of edible oil, eggplant is more absorbent, only brushed oil, eggplant is more tender and juicy, this is the first key point.

3, cover the lid, the eggplant is slightly soft, you can turn it at 90 degrees, so that the heat will be even, and then cover the lid until the eggplant becomes soft.

4, brush a layer of original barbecue sauce, you can also use your favorite other flavors of barbecue sauce, as well as spicy, Orleans, black pepper flavor, and then sprinkle a layer of sesame seeds and cumin powder, and finally sprinkle with green onions and millet pepper segments.

<h1 class="pgc-h-decimal" data-index="18" > stir-fry hot and sour sausage</h1>

Ingredients: Ingredients 500g pork intestines 1 piece of sour shoots 1 piece of parsley 8 dried peppers, salt appropriate amount 2 spoons of soy sauce 1 spoon of cooking wine 6 peppercorns 3 pieces of fragrant leaves 1 piece of ginger 1 piece of five spice powder 1/3 spoons garlic 5 grains of corn starch 4 spoons

1: Wash the small intestine, put two spoonfuls of corn starch to grasp and wash, cut well and set aside.

2: Wash and cut the parsley into small pieces, cut the sour shoots into small pieces, cut the garlic into small pieces, slice the ginger, and cut the dried chili pepper into small pieces.

3: Add ginger, peppercorns, fragrant leaves, wine, pepper, allspice, salt and soy sauce to marinate the small intestine for 10 minutes

4. Heat the pan and add peanut oil, add sour shoots and sauté for 3 minutes

5. Add garlic parsley and sauté over medium heat for 1 minute.

6. Stir-fried ingredients

7. After pouring peanut oil (more oil) again, turn the heat on high, and quickly stir-fry the pickled small intestine after changing color

8. Add the ingredients of the stir-fry, stir-fry the raw soy sauce evenly to start the pot

<h1 class="pgc-h-decimal" data-index="19" > beef brisket</h1>

Ingredients: beef brisket, green onion, garlic, soy sauce, dark soy sauce, oyster sauce, chicken essence, salt, dried red pepper

1: Wash the brisket pieces and put them in the pot, add a few slices of ginger, add water over the brisket blocks, boil the water, and skim off the foam.

2: Blanch the brisket out of the pot, put it in the pressure cooker, and set the beef button - braised.

3: Add oil from the pot, add ginger, garlic, dried red pepper and stir-fry until fragrant, then add soy sauce, soy sauce and oyster sauce, and then pour a little water and bring to a boil.

4: Pour in the roasted beef brisket pieces, add salt, chicken essence and stir-fry evenly, and collect the juice on high heat.

<h1 class="pgc-h-decimal" data-index="20" > fried eggplant with minced meat sauce</h1>

Ingredients: 3 long eggplant, 1 small piece of pork belly, 1/2 red pepper, 1 tbsp spicy soybean paste, minced ginger, minced garlic, green onion, salt, chicken essence, more sugar, soy sauce, pepper, corn starch.

1, cut and peel the pork belly and chop into small cubes, add salt, chicken essence, pepper, a little corn starch and a little water to grasp and marinate for preparation; eggplant washed and cut the hob piece and soaked it in water for 5 minutes; red pepper slices, ginger and garlic minced, green onion cut into green onions;

2, put more oil in the pot to heat (insert chopsticks with small bubbles) and then put in the drained eggplant on high heat and fry for a while, fry until the eggplant becomes transparent and soft, the skin is tightened and fished out for later;

3: After leaving a little bottom oil in the pot and heating, sauté the minced ginger and garlic and 1 tbsp of soybean paste, then add red pepper and minced meat and stir-fry (you can add a little water to moisten the ingredients);

4, then put in the fried eggplant together and stir-fry, add a little salt, an appropriate amount of soy sauce, more sugar and an appropriate amount of water to stir-fry evenly, and then add a little chicken powder sprinkled with green onions out of the pot.

<h1 class="pgc-h-decimal" data-index="21" > fried tofu</h1>

Ingredients: 400 grams of tofu, 1 spoonful of tomato paste, 1/2 spoon of oil consumption, appropriate amount of cooking oil, appropriate amount of starch, appropriate amount of water, appropriate amount of chives, appropriate amount of white sesame seeds, a little salt.

1. Prepare tofu and choose old tofu

2. Cut into small pieces of uniform size and uniform thickness

3: Take a bowl, add a spoonful of oil, tomato paste, oyster sauce, a little starch, a little salt, water and set aside

4. Prepare green onions and sesame seeds

5. Fry the tofu in a pan

6: Fry golden brown on both sides

7. Drizzle into the sauce

8. Collect juice over medium-low heat.

9. Out of the pot, sprinkle with sesame seeds and green onion

<h1 class="pgc-h-decimal" data-index="22" > bitter melon stir-fried meat slices</h1>

1. Finely chop the onion and ginger, slice the garlic, slice the pork and put the soy sauce starch on the sizing and set aside.

2. Cut the bitter melon from the middle and dig out the bitter melon.

3. Slice the bitter melon with a knife.

4. Bring water to a boil, put a little salt, put in the bitter melon slices, and open the pot for about half a minute.

5. Remove the scalded bitter melon from cold water.

6. Stir-fry the shallots and ginger in the oil and stir-fry the slices of meat.

7. After the meat slices are sautéed, put in the bitter melon and stir-fry, after the bitter melon is cooked, add the garlic slices, add oyster sauce, pour in a little sesame oil and stir-fry evenly out of the pan.

<h1 class="pgc-h-decimal" data-index="23" > bean sprouts mixed with flour skin</h1>

Ingredients: 100 grams of mung bean sprouts, 2 pieces of powder skin, 20 grams of incense, 5 grams of refined salt, 30 grams of vinegar, a little soy sauce.

How to do it:

1: Wash the mung bean sprouts from the roots, blanch them in boiling water, soak in cool water and drain.

2: Soak the powder skin in cold water and cut it into strips, then blanch it in a pot of water and then rinse it in cold water and put it together with bean sprouts

3: Add salt, vinegar and soy sauce, mix well and put it on the plate, sprinkle sesame oil on the table and eat.

<h1 class="pgc-h-decimal" data-index="24" > spicy octopus</h1>

Ingredients: Octopus, green onion, ginger, garlic, green pepper, chili pepper, salt, dark soy sauce, cooking wine, chili pepper, peppercorns, red oil watercress each appropriate amount.

1, octopus processed clean, cut in half, boiled water, fish out the cut strips, green pepper cut into sections and set aside;

2, hot pan cold oil, put peppercorns fried incense, fishing and discarding, put the appropriate amount of red oil watercress to fry out the red oil, under the green onion and ginger slices stir-fried fragrant can be used;

3: Stir-fry octopus, add cooking wine, soy sauce and chili pepper and stir-fry well, add a small amount of water to boil, add salt and green pepper segments. Collect the juice over high heat, add the garlic slices, sesame oil and eat.

<h1 class="pgc-h-decimal" data-index="25" > spicy stir-fried waist flowers</h1>

Ingredients: onion to taste, black fungus to taste, pork loin 2, 2 green onions, 1 ginger, 3 cloves of garlic, dried chili pepper casual, a little cooking wine, a little oyster sauce, a little soy sauce, a little chicken essence, a little watercress sauce, a little sugar, a little pepper powder, a little balsamic vinegar, a little peppercorn grains

1. Wash the pork loin.

2. Cut in half.

3. Remove the fascia.

4. Remove the white part.

5. The vertical cut is not cut off.

6. Cut out a row of openings and cut a knife into strips. Cut and soak in clean water to remove the fishy smell.

7. Black fungus is soaked in hot water.

8. Cut ginger into strips, garlic pat flattened, green onion white diced, green onion cut into flowers, dried chili pepper cut in half, onion shredded.

9. Prepare a small bowl, remove a spoonful of soy sauce, a spoonful of vinegar, a little sugar, a spoonful of cooking wine, a spoonful of oyster sauce, peppercorn powder, chicken essence and set aside. After soaking in water, drain the waist flower.

10. Heat the oil in the pot, add a large spoonful of Pixian bean paste, green onion, ginger garlic, peppercorns, dried chili peppers and stir-fry over low heat to bring out the aroma of red oil.

11. Stir-fry the onion fungus evenly.

12. Pour in the waist flower and stir-fry well.

13. Drizzle into the pre-prepared sauce and stir-fry over high heat until the waist is cooked.

14. Sprinkle the green onion before leaving the pot.

<h1 class="pgc-h-decimal" data-index="26" > spicy chicken</h1>

Ingredients: Whole chicken, dried chili peppers, pepper, ginger, garlic, cooking wine, salt, sugar, white sesame seeds.

1. After the whole chicken is cleaned, remove the head and claws, chop into small pieces of about 2 cm; slice the garlic and cut the dried pepper into small pieces

2. Pour cooking wine and salt into the chicken nuggets, mix well and marinate for 20 minutes. The salt should be enough, and the saltiness of the finished product depends on the salt placed at this time

3。 Heat the oil in the pan. When it is very hot, pour in the chicken nuggets and fry until brown.

4. Leave an appropriate amount of oil in the pan, add garlic slices and stir-fry, add dried chili peppers and peppercorns, sauté to make spicy flavor, pour in the fried chicken nuggets and ginger slices

5. Continue stir-frying, add a little sugar, sprinkle with white sesame seeds, stir-fry well and get out of the pan

<h1 class="pgc-h-decimal" data-index="27" > braised pig's trotters</h1>

Ingredients: 1 piece of pork trotter 1 piece of rock sugar 2 slices of cinnamon 2 slices of star anise 2 slices of fragrant leaves 1 piece of ginger 1 piece of oil appropriate amount of salt appropriate amount of soy sauce appropriate amount of white pepper powder 1 piece of tofu milk 1 small spoon of aged vinegar Beer. Appropriate amount of cooking wine or white wine Chicken essence (can not be put) appropriate amount

1. Pig's trotters. Let the master who sells it clean and chop it well, and there is no way to chop it at home.

2、Put the pig's trotters into a pot of cold water and boil. Continue to cook for more than 5 minutes, then fish out to wash and set aside!

3: Put the oil and rock sugar in the pot and let it sit on low heat. Stir the spatula, soak, and the sugar color is fried

4、Stir-fry the pig's trotters. Stir-fry to color:

5、Put in the star anise. cinnamon. Fragrant leaves. Ginger slices.... Keep stir-frying!

6: Stir-fry the aroma and add white pepper. Raw soy sauce. Aged vinegar, half a bottle of beer or two spoonfuls of cooking wine. Or a spoonful of white wine

7. Add boiling water again: Pour into the pressure cooker, change to medium-low heat for 5 minutes after steaming, love to eat particularly rotten, you can take a few more minutes.

8、Pour back into the pot. Add a piece of tofu milk. Mashed. Simmer over low heat

9. When the soup is halfway through. Put salt. Harvest juice over high heat.

10, after drying the juice, put a little chicken essence on the line.

<h1 class="pgc-h-decimal" data-index="28" > chopped meat with capers</h1>

Ingredients: sour cowpea, pork filling, small peppers, peppercorns, shallots, ginger, garlic, cooking wine, salt, sugar, chicken essence, pepper;

1. Prepare the materials. The capers should also be washed and slightly soaked to be less salty, then chopped and prepared with minced meat, small pepper rings, peppercorns and green onions, ginger and garlic minced.

2. Burn tea oil in a pot, first fry chili peppers, peppercorns, then sauté chives, ginger and garlic, and then stir-fry minced meat, to cook some cooking wine to cook the aroma.

3. After the minced meat is cooked, stir-fry the sour cowpea in the pan. Carob with a little water lid and stir-fry over low heat.

4. Add a little soy sauce, sugar, chicken essence, pepper and sprinkle with minced chives

<h1 class="pgc-h-decimal" data-index="29" > garlic fat cattle</h1>

Ingredient Preparation:

Fat beef rolls; cooked oil chili peppers; two wattles; garlic; green onion; ginger; cooking wine; leek segments; monosodium glutamate; millet spicy; soy sauce; dark soy sauce; ground peanuts; vine pepper oil; vinegar; sugar; salt; coriander

1: Take out the fat beef roll from the refrigerator, put it in cold water to thaw, and rinse repeatedly to remove the blood. Cut the green onion into small pieces, slice the ginger, bring to a boil in cold water, add the fat beef roll and cook, add a little cooking wine in the middle.

2, the rest of the ingredients are chopped into circles, according to their own taste into a sauce. Drain the fat cow and sprinkle the sauce evenly with a spoon

<h1 class="pgc-h-decimal" data-index="30" > steamed winter melon</h1>

Ingredients: 500 grams of winter melon pork jianzi meat 50 grams of garlic 4 cloves of ginger small pieces of green onion 3 dried shiitake mushrooms 3 goji berries, 1 teaspoon of salt soy sauce 1 tbsp vegetable oil to taste

1: Peel the winter melon, cut into small cubes, and steam for about 20 minutes in the steamer.

2: Foam the shiitake mushrooms in advance and cut into small cubes; dice the pork meat; finely chop the ginger, green onion and garlic.

3: Plate the steamed winter melon.

4: Heat a wok over high heat, add a little oil, add ginger, garlic and shiitake mushrooms and stir-fry until fragrant.

5: Add meat and sauté until discolored.

6: Pour in the water of the foamed shiitake mushrooms, salt and a small spoonful of soy sauce.

7: Add goji berries and green onions, stir-fry evenly, pour the soup into the steamed winter melon, and mix well when eating

<h1 class="pgc-h-decimal" data-index="31" cucumber mixed with rotten bamboo ></h1> cucumber

2 cucumbers, a suitable amount of curd bamboo, a suitable amount of peanuts, a suitable amount of green onion and garlic, a spoonful of lao gan ma chili sauce, 10 ml of corn oil, a little vinegar, a little sugar, 3 ml of light soy sauce, a little salt.

1: Wash and cut the cucumber into sections.

2. Garlic. Finely chop the green onion.

3: Sauté the peanuts for a few minutes, then remove and chop.

4: Heat the oil pot to 60% and pour in the corn oil, add peanuts and green onion. Sauté the garlic old dry mother chili sauce for a while.

5: Pour the peanut mixture into the mixture and mix well with the cucumber. Ripen the bamboo early, add with cucumber, add vinegar, sugar, soy sauce, salt and mix well.

<h1 class="pgc-h-decimal" data-index="32" > beer chicken thighs</h1>

1. Prepare the ingredients, wash the chicken thighs with water, make water from the pot, put the chicken legs into the water after the water boils, and put less cooking wine to fish. Slice the ginger and cut off the green onion and set aside.

2. Wash with clean water after passing the water and set aside.

3. Start the pan, put the appropriate amount of oil in the pan, add the chicken thighs at seven minutes hot and start frying.

4. Fry until golden brown, take out and plate for later.

5. Raise another oil pan, put the appropriate amount of oil, seven minutes hot into the large ingredients, ginger, thirteen spices and then add chicken thighs, add green onion, sugar and stir-fry, then add salt, less cooking wine and stir-fry.

6. Stir-fry evenly.

7. Then add the beer, simmer over medium heat.

<h1 class="pgc-h-decimal" data-index="33" > shredded sour potatoes</h1>

Ingredients: 2 potatoes, 1 red pepper, 1/2 tsp salt, 8 tbsp soy sauce, 1/2 tsp chicken broth mix, 1 head of garlic, 1/2 tsp sichuan peppercorns, 3 dried chili peppers, 1 bell pepper, 4 tbsp white vinegar, 2 tbsp sugar, 2 tbsp pickled red pepper, sesame oil to taste

1: Chop the red pepper, slice the garlic, put 2 tbsp sesame oil in the pot, sauté the chili pepper and garlic slices until the spicy taste comes out and then put in the soy sauce, boil the sugar until the sugar melts, turn off the heat, add vinegar and mix well

2, sour and spicy pickled pepper is ready, put into the refrigerator to save, the longer the better the taste, usually do cold mix is also very good to use Oh

3: Put the potato shavings into the water, wash the starch, strain and set aside, remove the seeds and dice the dried peppers, slice the garlic, put the oil in the pot, sauté the peppercorns (or peppercorns) to bring out the aroma, filter and take the oil for later

4: Sauté dried peppers and garlic slices with pepper oil, stir-fry with shredded potatoes, add 2 tbsp of sour and spicy pickled peppers, add salt, chicken powder on it

<h1 class="pgc-h-decimal" data-index="34" > thousand pieces of meat</h1>

1. Cut a thousand sheets, wash and set aside

2. Cut the meat into strips, put it in a bowl and add a little oil, corn starch and soy sauce and mix well

3. Put oil in the pan, pour in a thousand sheets and stir-fry

4. Pour the mixed shredded meat into the pan

5. Stir-fry for a while and add salt, chicken essence and green onion

<h1 class="pgc-h-decimal" data-index="35" > spiced tofu fish</h1>

1. Thaw the striped fish, add the prepared condiments and marinate for two hours.

2. Stir the eggs well and add the flour and stir to form a paste.

3. Drain the marinated striped fish, wrap in batter and fry in oil until golden brown on both sides.

4. Fry them one by one and fish them out

5. Pour the fish into the frying pan again and fry for one minute.

<h1 class="pgc-h-decimal" data-index="36" > farm stir-fried meat</h1>

200g pork belly, 200g pork loin and willow, ginger, chives, good soy sauce evergreen pepper, bright red millet spicy garlic, oyster sauce 1 tablespoon, salt, vegetable oil, rice wine, dark soy sauce, sesame oil

1: Heat the wok without oil, then put in the side of the pork belly skin, dry and burn until the skin is yellow, take it out and scrape it clean.

2: Cut the green pepper obliquely into sections, cut the millet spicy in pairs, cut the garlic and ginger into thin slices or minced, and cut the pork belly and loin willow meat into thin slices. Place the loin pork in a large bowl and marinate for 10 minutes in 10 minutes in 10 tablespoons of soy sauce, 1/2 tablespoon oyster sauce and 2 teaspoons of rice wine.

3: Wash and dry the wok, do not put in the oil, put all the peppers in, and roast them on low heat until they are slightly wrinkled (to be shoveled at the right time). Add salt, sauté quickly and turn off the heat to remove.

4: Wash the pot again, heat the pot to dry, put the vegetable oil, burn off the foam, add the pork belly, fry out the oil. Push the pork belly to lead, add ginger and garlic and sauté until fragrant, then pluck the meat, stir-fry in rice wine.

5: Add 1/2 tbsp soy sauce and 1/2 tbsp oyster sauce and stir-fry well. Lean meat on the lower waist, turn to medium heat, and shovel thoroughly until the meat slices are broken.

6: Stir-fry the roasted green peppers to taste and taste whether salt is needed again. Remove the chives, stir-fry for about 10 seconds, turn off the heat and serve.

<h1 class="pgc-h-decimal" data-index="37" > tiger skin pepper</h1>

Ingredients: green pepper, oil, vinegar, soy sauce, sugar, salt

1: Wash and top the pepper, pat it with a kitchen knife and dry the surface

2: Heat the oil and fry the pepper until the skin is slightly raised and soft

3: Add vinegar, soy sauce, sugar, stir-fry, add a small amount of water, simmer for 3 minutes, add the right amount of salt and you can get out of the pot

<h1 class="pgc-h-decimal" data-index="38" > shiitake mushroom steak rape</h1>

Ingredients: 100 grams of shiitake mushrooms, 250 grams of rapeseed, 50 grams of oyster sauce, a little starch, 10 grams of light soy sauce, a little sugar, a little salt.

method:

1: Cut the shiitake mushrooms into small flowers, cut the rape root, and mix a bowl of starch water. Cool white, add fuel, sugar, salt, soy sauce, starch.

2: Add oil to the pot, add shiitake mushroom root, in order to heat the rape root for a while, put in the shiitake mushrooms and stir-fry, fry until the shiitake mushrooms are soft, add the rape and stir-fry.

3: Pour half of the starch water, plate, pour the remaining starch water into the pot, heat into a thick juice, and pour on the shiitake rape!

<h1 class="pgc-h-decimal" data-index="39" > sautéed bacon with tea tree mushrooms</h1>

Ingredients: 200 grams of bacon, 1 chili pepper, 4 millet peppers, tea tree mushrooms, soy sauce, cooking wine, salt

1: Cook the bought bacon in water for 25 minutes, slice it after warm, cut the pepper and pepper into strips, soak the tea tree mushrooms and wash them to remove the stems and cut into sections.

2: Sauté the bacon slices and stir-fry the oil, then add the garlic slices and stir-fry until fragrant.

3: Pour in the shredded chili peppers and tea tree mushrooms, add a spoonful of cooking wine and stir-fry.

4: Pour in an appropriate amount of raw soy sauce and stir-fry well, wait 2 minutes to pour in the pepper shreds, add sugar and salt as appropriate according to the taste, stir-fry well and then half a minute out of the pot.

<h1 class="pgc-h-decimal" data-index="40" > spicy roasted fat sausage</h1>

Ingredients: 5oo grams of cooked pork fat sausage, 50 grams of green pepper and carrot, red pepper shredded, ginger shredded, soy sauce, salt, cooking wine, sugar, vinegar, wet starch, red oil, cooking oil.

1. Cut the fat intestines into segments, put them in a bowl, add soy sauce and cooking wine to marinate, slice carrots, cut green peppers into small pieces, and blanch them in boiling water.

2. Heat the oil in the wok, stir-fry the ginger shreds and red pepper shreds, add the fat intestines, cook the cooking wine, stir-fry a few times,

3. Add soy sauce, salt, sugar, vinegar and fresh soup, burn through the taste,

4. Add green pepper and carrot slices and stir-fry well, use wet starch to contour, drizzle with red oil and serve.

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