There are many delicacies in the South, and there are certainly home-cooked dishes that you can never get tired of eating, such as the following:

For example, twice-cooked pork with spicy pepper and black bean sauce; this dish is bright in color and fat. It is not greasy, has a mellow taste, and is spicy when eaten with rice. It is definitely a rice killer. Green pepper twice-cooked pork is made from green peppers, pork (pork belly), soy sauce, Pixian bean paste, sugar, salt, green onions, ginger slices, and minced garlic. The so-called reheating means cooking again. The preparation is simple, the aroma is rich, fat but not greasy.

For example, King Oyster Mushroom is named after its rich meat, crisp and tender texture like abalone, and unique almond aroma. I used to see King Oyster Mushrooms being sold in the vegetable market, but I didn’t buy them at all because I didn’t know how to cook them. I buy it once in a while, but it doesn't taste good when I make it. Later, I entered the food circle, and gradually gained some understanding of food, and I was able to cook many ingredients in a delicious way! I have made fried king oyster mushrooms, kung pao king oyster mushrooms, and fish-flavored king oyster mushrooms (for specific recipes, you can check out my previous recipes). Although they are all vegetarian dishes, they are more delicious and nutritious than meat dishes!

For example, braised pork with pickled vegetables; add dark soy sauce, cooking wine, chicken essence and salt to a bowl, stir evenly, and then add the meat slices. Soak the prunes in water first, wash them, squeeze out the water, spread them on the meat slices, put the ginger slices on them, and sprinkle some salt. Steam in a pot under cold water. After boiling, reduce the heat to low and steam for 30 minutes. Remove and invert onto a plate. The salty aroma of braised pork with dried plums and vegetables makes people drool just looking at it. When paired with rice, you can’t get enough of it! For example, stir-fried yuba with pork belly, ingredients: 300g pork belly, 150g yuba, 4 slices of ginger, 4 green onions, 4 cloves of garlic, 4 dried chili peppers, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of bean paste, 1 gram of salt , 2 grams of chicken powder, method: 1. Add a spoonful of salt and an appropriate amount of warm water to a large basin, add yuba and soak for 25 minutes. 2. Cut the pork belly into thin slices. 3. Slice ginger and garlic, cut onion into sections, and cut dried chili into sections. 4. Squeeze out the water from the soaked yuba and cut into sections. 5. Heat oil in the pot, add pork belly and stir-fry over low heat. 6. Stir-fry until the surface of the pork belly is slightly brown, add ginger, garlic, and dried chili and stir-fry until fragrant. 7. Add another spoonful of bean paste and stir-fry. 8. Add appropriate amount of light soy sauce and dark soy sauce and stir-fry until coloured. 9. Put the yuba into the pot and stir-fry for a few times, add an appropriate amount of water and simmer for three to four minutes. 10. Finally add the green onions and add an appropriate amount of chicken powder.