pineapple goo meat

1. Slice the pork belly first and rub it into a ball with some water starch.

2. Wash the colored peppers and cut them into hob blocks.

3. Fry the pork balls until golden brown, then drain and take them out.

4. Leave a thin layer of base oil at the bottom of the pot, add tomato sauce and stir fry.

5. At this time, add the side dish colored pepper, and finally add the meat balls and pineapple to stir fry.

Wax gourd meatball soup

1. Add minced onion and ginger, minced mushrooms, soy sauce, salt, sugar, pepper and egg white into the pork stuffing and mix well.

2. Peel the wax gourd and cut it into half-centimeter-thick slices.

3. Boil the water or chicken soup and add the wax gourd.

4. Turn to medium heat after boiling, and put the meat stuffing into the pot with a spoon.

5. after boiling, remove the floating foam, then add salt, chicken essence, pepper, chopped green onion and coriander, and pour sesame oil to serve.

Boiled beef

1. Slice beef, add salt, sugar, starch and egg white, and season with Jiang Mo for a while. Refrigerate in the refrigerator for about 2 hours. Frozen beef will be tender

2. Chop ginger and garlic for later use, wash lettuce and set the plate.

3. Heat oil, stir-fry ginger slices and minced garlic. Add bean paste, salt and soy sauce. After adding water to boil, quickly put the marinated meat slices into the pot and stir them for at most a few tens of seconds. Turn off the fire and pour them into the bowl.

4. The meat slices are neatly stacked in a concave shape and sprinkled with minced garlic, chopped green onion and dried Chili.

5. when the oil is 91% hot, pour it on the Chili noodles and minced garlic.

Braised fish

Ingredients:

Grass carp, ginger, onion, light soy sauce, sugar, salt, cooking wine

Practice:

1. Make three cuts on each side of the fish after washing, pour cooking wine and marinate for 15 minutes

2. Pour oil into the pot, and fry Jiang Mo and onion when it is hot. Stew slowly over medium and small fire

6. When the juice is almost collected, you can take the pot and put it on the plate

7. Pour the soup in the pot over the fish and make the fish head in the casserole

1. First, put the onion and garlic on the bottom of the hot oil pan, and then put a layer of fish head on it

3. Cover the lid and simmer for a while (fire Bake on low heat for 8 minutes)

4. Decorate with

kung pao chicken

1. Cook with onion, ginger, garlic and pepper and cut diced chicken

2. Stir-fry the chicken to Huang Chengcheng

3. Add side dishes such as pepper, cucumber and peanuts

4. Stir-fry until half-cooked (remember half-cooked, otherwise the eggs will become old and taste tender after the second cooking)

4. Stir-fry the shallots, ginger and garlic, and stir-fry the tomatoes

5. Add appropriate amount of salt, vinegar and sugar to taste. 6. Stir-fry the eggs after the tomatoes are fried

Sweet and sour ribs

1. First add the onions and minced garlic.

2. Add appropriate amount of sugar and mix well (this will neutralize the acidity of tomatoes).

3. Then pour in the pre-fried ribs and washed colored peppers and stir fry.

4. You can cook when there is only a little soup.