As one of the eight major cuisines in China, Anhui cuisine still has many supporters. There are attractive cultural stories behind most Anhui dishes. In fact, the practice of Anhui cuisine is not very difficult. As long as you master the three skills of stewing, boiling and burning, some Anhui home cooking practices are easy to master. Today, I introduce two kinds of home cooking, Anhui cuisine, olive cuisine, minced meat, green beans and paddling with braised pork.

Green beans with minced meat and olive vegetables

Materials:

Green beans, minced meat, minced onion and garlic, sugar, soy sauce, salt and a little Chili sauce.

working methods

1. Dice the green beans and stir-fry in the oil pan until soft;

2. Stir-fry the minced onion and garlic in a pot, and stir-fry the minced meat until it is broken;

3. Add the fried green beans, stir well, add sugar, soy sauce and salt, and add a little Chili sauce (this Chili sauce is made by myself);

4. Stir well and serve.

Braised in soy sauce and paddling:

Materials:

Silver carp 1, seasoning: salt 1 spoon of rock sugar, 7 slices of ginger 1 slice of garlic 1 head pepper 1 spoon of dried pepper 1 spoon of cooking wine 1 spoon of soy sauce/kloc-

1. Cut the fish tail vertically along the left side of the central spine of the fish. Don't cut it, just go deep into the depth of 2/3 of the fish.

2. Similarly, draw a knife along the right side of the fish's central spine without cutting it off; First deal with the left half of the fish, and cut the knife from the side of the fish 1/2, and cut it as large as possible horizontally, but don't cut it off. And the fish on the right.

3. Next, treat the fish on the spine, stick it on the spine, and slice the fish horizontally along the direction of the fish tail; Then turn the lower part of the slice to the outermost side, so that the whole fish tail is "fan-shaped"

4. Put the processed fish tail into the plate and apply a little salt, especially the fish skin, so as not to break the skin after frying for a while; Get the ingredients ready

5. When the oil in the pot is 40% hot, pour in onion, ginger, garlic and dried red pepper.

6. 1 tbsp pepper granules, turn to low heat and stir-fry slowly for fragrance; When the oil temperature is 70% to 80% hot, add the fish tail and stir-fry slightly. Don't turn over.

7. Cook the cooking wine while it is hot; 1 tablespoon chopped Chili sauce. (optional)

8. Pour boiling water until the fish can be submerged, and add 1 tablespoon soy sauce.

9. Add 2 tablespoons of soy sauce and 7 or 8 crystal sugar.

10. After the fire boils, turn to low heat, cover and stew for 5 or 6 minutes (if there is not much water, you can pour the soup on the fish with a spatula, and don't turn the fish upside down, it is easy to break); Concentrate the soup and add a little water starch to thicken it; Add shallots and put them on a plate.