2. Dongpo pork: scrape the pork belly, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, and take it out and wash it. Take a large casserole, put bamboo grates at the bottom, first spread onions, put ginger slices, then arrange the pigskin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, finally add onion knots, cover the lid, enclose the side seams of the casserole with peach paper, put it on a big fire to boil, cover it and seal it, simmer it on a low fire, then remove the casserole from the fire and skim off the oil.
3. kung pao chicken: Wash and dry the chicken breast, cut it into cubes with 1.5cm, add starch and soy sauce, and marinate for 20 minutes. Wash the scallion and cut it into small pieces with the length of 1cm. Cut off both ends of dried peppers and remove pepper seeds. Put starch, soy sauce, salt, sugar and cooking wine into a small bowl and mix well to make a sauce. Heat the oil in the pan over medium heat. When the heat reaches 30%, add peanuts and fry over low heat until slightly discolored. Take it out and drain it for later use. Continue to heat the oil in the pot over medium heat. When the heat reaches 60%, add the marinated diced chicken, stir fry quickly until it is dispersed, oil it for about half a minute, and take out and drain the oil. Leave the bottom oil in the pan, heat it, add pepper and dried chili, stir-fry with low fire to get fragrance, then add onion, Jiang Mo, minced garlic and diced chicken, stir-fry for a while, and finally add the sauce. When the soup thickens, add peanuts and stir-fry several times.
4, sauce chicken: chicken open, dry water. Put soy sauce, cola and soy sauce into a pot, add a bowl of water and bring to a boil. Stew the chicken in a pot and add mint leaves. Turn over from time to time during cooking to ensure the uniform color and taste of chicken. Cook until the chicken is bloodless, and then stew for 15 minutes. After a little cooling, cut into pieces and put them on a plate.
5, pickled fish: pickled cabbage cut into pieces. Remove the fish head, tilt the knife and cut off the bones to make the fish clean. Rinse the fish with clean water, slice the fish from the tail with a blade towards the tail and cut it into fillets. Sliced fish fillets are smeared with a spoonful of salt and washed with clear water, which becomes crystal clear fish fillets. Marinate fish fillets with salt, white pepper, one egg white and three teaspoons of dry starch. Stir well by hand and marinate for 20 minutes. Wash fish heads and bones to remove blood. Blanch the sauerkraut and take it out for later use. Cut the dried pepper into small pieces, cut the onion into large pieces, slice the ginger and slice the garlic. Put oil in the pan, stir-fry shallots, ginger and garlic. Add fish head, fish tail and fish bone pieces, and fry the fish skin until it changes color. Add sauerkraut and continue to fry for a minute or two. Add enough boiling water, bring to a boil, and cook for 20 minutes on medium heat until the fish soup turns white. Season with salt. Take out the fish head, sauerkraut, etc. Take it out and spread it at the bottom of the basin. Boil the fish soup over high heat and add the fish fillets bit by bit. Fish fillets are 7-8 ripe, then put them on a basin and pour in fish soup. Put oil in the pot, add pepper and pepper to cool the oil, and simmer gently, so that the pepper becomes shiny and dry. Take out the pepper and pepper and put them on the fish fillets. Sprinkle green peppers on the fish fillets. The oil will smoke and pour on the fish fillets.
6. Stir-fried mutton with onion: remove fascia from mutton, rinse with warm water for 30 minutes, remove blood stains and fat, make the color of mutton more bright and tender, and then put it in the refrigerator to freeze until it is semi-hard. Cut the mutton into large pieces in reverse. Root onion, peeled, cut into 5 cm long oblique silk. Put the mutton slices into a bowl, add pepper powder, soy sauce and starch, stir well and marinate for 10 minute. Pepper powder can also be replaced by other spicy pepper powder, ginger powder, star anise powder, cinnamon powder, etc. In the cooking process, it will produce a strong aroma, which will help to remove the odor. Heat the oil in the pot with medium heat. When it is 70% hot, put the marinated mutton slices in, quickly disperse the fire, and take out and drain the oil when the mutton surface is ripe for use. Leave the bottom oil in the pot, heat it, add minced garlic and shredded onion and stir-fry until fragrant. Then put the mutton slices in, add sugar, cooking wine, balsamic vinegar and salt, and stir fry for a while.
7. Braised pork ribs: Chop the ribs into 5cm pieces, blanch them in boiling water, remove the blood, and pick them up for later use. Sliced ginger; After washing the onion, remove both ends and tie it into an onion knot. Put a little salad oil in the pot, bring it to a boil, and then turn it down. Add sugar. Stir-fry sugar slowly over low heat. When the sugar melts and discolors and begins to bubble, immediately pour in the ribs and stir well. Add ginger slices, pepper and various seasonings, stir-fry, add a little cooking wine and soy sauce, and stir-fry slightly. Add some hot water, salt and onion. When the fire boils, skim off the foam and simmer for 40 minutes until the ribs are cooked and soft. Take onions, ginger and other big spices out of the pot. Collect the juice over high fire, and when the soup is thick, add proper amount of monosodium glutamate and take it out of the pot.
8, braised prawns: remove the shrimp line. Cut a hole along the shrimp back and take out the shrimp line. Wash shrimps without shrimp lines with clear water and drain. Shred ginger for later use. Cool the oil in the hot pot. When the oil is 80% hot, stir-fry shredded ginger, stir-fry prawns, add salt and sugar when the prawns turn red, cover the pot and stew, then pour in a proper amount of tomato sauce and stir well, and serve.
9. shredded pork in Beijing sauce: the tenderloin is cut into 3 mm thick pieces and then cut into 3 mm wide filaments. Put it in a bowl, add cooking wine, add half an egg white, stir well, then add dry starch and marinate for 10 minute. Remove the green part of the green onion, only take the onion segments, wash and cut them into 4 cm long segments, then cut them in half, cut them into filaments and put them in a plate. Pour oil into the pot, the fire is 80% hot, and when there is a slight smoke, pour in shredded pork and spread it out quickly with a shovel. Stir-fry shredded pork until it changes color, and take it out for later use. Leave a little low oil in the pot, turn to low heat, first pour tomato sauce, then oyster sauce, and finally pour sweet noodle sauce. After stirring, pour the fried shredded pork back into the pan, stir fry quickly with high fire, so that each shredded pork is covered with sauce, then pour a little sesame oil and take it out of the pan.
10, Sixixiangxiang meatballs: Wash and dry pork, chop it into stuffing, not too fine; Peel the horseshoe and chop it; Cut the steamed bread into small squares; Beat the eggs into minced meat, add minced onion and ginger, add all the "seasonings" except aniseed, beat in one direction, and add a few drops of water to beat together. Then add chopped horseshoe and diced steamed bread and mix well; Ball the minced meat into balls; Put oil in the pot, add meatballs when it is 60% hot, fry until the surface is golden, remove and drain; Add a proper amount of water to the casserole, add the fried meatballs, onion and ginger slices and pepper aniseed, add soy sauce to your favorite color, boil over low heat until the soup is less, and then take out the meatballs; Continue to boil the soup left in the casserole, add water starch (extra weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.
1 1, farmer's small fried meat: wash the fungus and drain the water for later use; Slice pork belly with skin, slice garlic and cut green pepper into strips; Pour a little oil into the pot, heat it and stir-fry the pork belly; Stir-fry part of the oil in the pork belly until the meat slices turn yellow, then add the fungus, green pepper and garlic slices and stir-fry; Season with salt and serve.
12, Mapo tofu: the onion is cut into small pieces, the ginger and garlic are cut into fine powder, and the garlic is twice as much as the ginger. Peel the tofu, cut it into small pieces, put it in a cold water pot and heat it on low heat. Before the water boils, pour it into a colander and drain it. While cooking tofu, take a new pot, add minced meat directly without oil, and stir fry slowly until the minced meat turns dark brown and crisp. Add minced ginger and garlic, stir-fry, add 1 tbsp spicy bean paste and stir-fry red oil. Add a few douchi, add broth or water, put tofu into the pot, add a little wine and 1 tablespoon soy sauce to increase the color, and cook for 5-6 minutes, taking care not to overheat it to prevent the tofu from cracking. After boiling, thicken with wet starch, thicken 1 time, add chopped green onion and thicken for the second time. Finally, add a little hot oil along the edge of the pot and turn on the fire until the oil floats up. Add pepper powder after serving, not too much.
13. Fish-flavored eggplant: Wash eggplant, cut into hob pieces, and chop pickled pepper, onion, ginger and garlic respectively. Soy sauce, rice vinegar, cooking wine, sugar and blended raw flour can all be mixed into sauce for later use. Don't pour oil into the pot, put the eggplant pieces into the pot and stir fry until the eggplant becomes darker and smaller, and some of them will serve. Pour a little oil into the pot, add minced ginger and garlic to make it taste, add chopped pickled peppers, stir-fry until it tastes, add fried eggplant, stir-fry a few times, add sauce, stir-fry until the soup becomes thick, and sprinkle with chopped green onion.
14, hot and sour potato shreds: peeling potatoes, shredding, soaking in cold water while cutting, removing starch, can make potatoes brittle. You can add green pepper or red pepper if you want. Cut garlic, ginger and onion into sections. Heat the oil pan, add red pepper, pepper, garlic, ginger and onion, and stir-fry until fragrant. Add shredded potatoes, stir fry, and then add salt and vinegar. If you like monosodium glutamate, turn off the heat and add some shallots.
15. Lettuce in oyster sauce: Remove the old leaves of lettuce and clean it. Boil a pot of boiling water with a spoonful of salt and a few drops of oil. Blanch the lettuce for a few seconds, then drain it quickly and put it on a plate. Put a little base oil in the clean pot. When the oil is hot, add minced garlic and stir-fry until fragrant. Add oyster sauce, sugar and soy sauce, hook a thin layer of water starch and pour it on lettuce.
16, dry stir-fried green beans: Wash green beans, remove both ends, tear off tendons, and then drain. Put a little more oil in the pot, fry the green beans for about 3-4 minutes with high fire until the skin is slightly wrinkled, and then remove the oil. After the green beans are fished out, put the excess oil in the pot into a bowl, leave some base oil in the pot, heat the oil and pour in the dried pepper, garlic and shredded ginger for a while. Cut the dried Chili into small pieces in advance and pat the garlic with a knife. Pour in green beans, add a little soy sauce, add sugar, salt and chicken essence, and stir well.
17, cold kelp: prepare minced ginger and garlic, chopped green onion and pepper; Clean the whole kelp, roll it up and cut it into filaments, blanch it in boiling water, take it out and drain it; Pour 1 into the processed kelp, sprinkle with salt, oyster sauce, chicken essence and a little sesame oil and mix well.
18. Pine kernel corn: Take the frozen corn kernels out of the refrigerator and thaw them at room temperature. Rinse with clear water and drain for later use. Wash the green and red peppers, slice them obliquely, and do not remove seeds. Cut the shallots. Don't pour oil into the pot, put the pine nuts in the pot and bake them slowly on low heat. When the pine nuts turn yellow and the surface is shiny, they naturally cool. When the oil is poured into the pot and heated to 70% heat, add the shallots and stir fry, then add the corn kernels and green pepper slices, add salt and sugar and stir fry for about half a minute, add the milk and stir fry evenly, and add the pine nuts when the milk is almost dry.