Steamed tofu with chopped peppers

Ingredients: Northern tofu, chopped peppers, seafood soy sauce, cooked sesame seeds, cooked crushed peanuts, green onions, and minced garlic. Method: 1. Cut the northern tofu into a large area, place it on a plate, put a layer of chopped chili pepper on the tofu slices, pour it into the pot, steam over medium heat for 5 minutes, remove and pour out the unnecessary water in the plate. 2. Put the onion and garlic paste on the water tofu, heat a spoonful of boiling oil, pour it on the onion and garlic paste, pour in the seafood soy sauce, and sprinkle in sesame seeds and crushed peanuts. Pork belly and roasted chestnuts

Ingredients: One pound of pork belly, appropriate amount of chestnuts, a little green onion, a small amount of dark soy sauce, a small amount of light soy sauce, an appropriate amount of old rock sugar, a small amount of rice wine, a small amount of star anise, a small amount of ginger. Method: 1. Pork belly Wash and cut into small pieces, blanch, remove and drain, and cut the ginger into slices. 2. After making crosses on the chestnuts, boil them with warm water for 10 minutes, add cold water, remove the shells and remove the meat. 3. Add a little oil to the pot, add an appropriate amount of rock sugar, simmer slowly over medium-low heat, stir constantly, once the color becomes darker, add the pork belly, stir-fry evenly and color. 4. Until it starts to bubble a lot, add light soy sauce, follow the same method as dark soy sauce: 1:1.5, stir-fry briefly, add ginger slices, star anise, add enough water to cover the meat, and add a little rice wine. 5. Cook until 1/3 of the water consumption is reduced. At this time, add chestnuts. After the red color is boiled, turn to low heat and simmer. When the sugar color gradually changes, turn to red color. Stir and stir-fry the sugar color. Sprinkle green onions before serving. Stir-fried eel with twice-cooked pork

Ingredients: 300g pork belly with skin, 200g Jingshi eel slices, 50g red and green millet pepper sections, 50g horse ear garlic yellow, Pixian bean paste, garlic, ginger Slices, peppercorns, tempeh, sweet chili sauce, chicken essence, white sugar, peppercorns, and rapeseed oil. Preparation method: 1. Put the pork belly with skin in the pot, cook until it is medium cooked, pick it up and cut into thin slices. In addition, put the eel fillets into a pot of boiling water and boil them, then pick them up and wash away the mucus. 2. Add a little rapeseed oil to the pot, first fry the meat slices until oil spits out, then add garlic, ginger slices, peppercorns and chopped peppers to stir-fry until fragrant, until the Pixian County bean paste and sweet chili sauce are slowly stir-fried for a while. , pour in the red and green millet, peppercorns and eel fillets, stir-fry for a while, then add the garlic, add chicken essence and white sugar and stir-fry again for 1 minute, finally sprinkle in the peppercorns and stir well before serving.