1, pork belly is cut into small pieces, put into a pot with cold water, add onion and ginger to remove fishy smell, boil over high fire, skim off floating foam, cook for another two minutes, take out and wash.
2. Heat the wok, add the blanched pork belly, stir-fry the oil in medium and small fire, and remove it for use.
3. Leave a little base oil in the pot, add rock sugar or white sugar and stir-fry until it melts, then turn to low heat and stir-fry until it is reddish brown.
4. Pour the pork belly into the fire and stir well. Add onion, ginger, dried pepper and star anise and stir-fry until fragrant.
5, add water without meat, add a little soy sauce, a spoonful of soy sauce, and a few crystal sugar to taste.
6. After the fire boils, turn to low heat and stew for one hour. Then add some salt to taste and stew for another half an hour until soft and rotten.
7. Finally, the juice can be collected by fire.
1, cut off the whiskers and feet of the shrimp, and then pick out the shrimp line at the second section of the shrimp back with a toothpick.
2. Put the shrimp on the chopping block and cut the shrimp backwards with a knife to facilitate the taste.
3. Pour a little oil into the hot pot, pour in shrimps and fry on low heat until it turns red.
4. Add shredded ginger and shredded onion, then pour a spoonful of cooking wine along the edge of the pot and stir-fry evenly over high heat.
5, add the right amount of water, and then add salt, sugar, soy sauce, pepper to taste. After boiling, cover the lid and cook for 8 minutes on low heat.
6. Finally, collect the juice on the fire, add a spoonful of tomato sauce to enhance the flavor, and stir fry evenly on the fire. Sweet and sour, children like it.
1, cut pork into thin slices, add salt, starch and egg white, and marinate for 10 minute.
2. Heat oil in a hot pot, pour in bean sprouts and vegetables, and stir-fry until the heat is turned off. Season with salt and put in a large bowl.
3. Put oil in a hot pan and cool, add shredded ginger and minced garlic and stir-fry until fragrant. Add bean paste and stir-fry until fragrant.
4. Add a bowl of water and bring to a boil. Season with salt, a little sugar and chicken essence. Then add the marinated meat slices and cook over high fire.
5. Take out the meat slices, spread them on the mung bean sprouts, and then pour the soup into the pot.
6. Put some pepper, dried pepper and minced garlic on it, and pour in hot oil to stimulate the fragrance. Sprinkle some coriander for decoration, and the sliced meat will be cooked.
1, carp washed, double-sided cutter.
2. Pour the right amount of oil into the hot pot to heat it up, add the fish, fry it on medium heat until both sides are solidified, and then remove it for use.
3. Pour out the oil from the fried fish. Add a little oil, add onion, ginger, garlic, dried pepper and star anise, and stir-fry over low heat for fragrance.
4, put the fried carp in, add a spoonful of cooking wine, a spoonful of vinegar, a spoonful of soy sauce, and cook the fragrance.
5. Add less than 2/3 of the boiled water of the fish, add appropriate amount of salt, a little sugar to taste, a little soy sauce to color, cover and simmer for 30 minutes. You can turn the noodles once in the middle, which is convenient to taste.
Finally, the fish soup can be cooked as soon as the fire is closed. Sprinkle some chopped green onion on the plate to decorate it, and the delicious braised carp will be finished.
1, cut the brisket into small pieces, blanch it in a pot with cold water, and skim off the floating foam on the surface.
2. Take it out, wash it with clear water and drain it for later use.
3. Put oil in a hot pan and cool, add ginger and garlic and stir fry until fragrant, then pour in beef and stir fry evenly. Then add soy sauce and soy sauce and stir-fry the sauce.
4. Add some clean water without brisket, boil over high fire and simmer for 40 minutes.
5. Pour in tomatoes and potatoes, season with salt, cover and stew.
6. Finally, the juice can be put into the bowl after the fire is collected.
1, wash all ingredients. Shred pork and add starch and egg white to make it tender. Pleurotus eryngii, carrot and red pepper are also shredded separately. Prepare some shallots and cut them into sections.
2. Pour Pleurotus eryngii into boiling water, blanch for half a minute to remove odor, remove and drain for later use.
3. Prepare a small bowl, add a little light soy sauce, 1 tablespoon soy sauce, 2 tablespoons vinegar, a little salt, a little more sugar, a spoonful of water and a spoonful of starch and mix well to make a bowl of juice.
4. Put the oil in the hot pot and cool it. Pour in the shredded pork and stir-fry until it changes color. Add shredded ginger, minced garlic and soy sauce and stir-fry until fragrant.
5. Then pour in all the Pleurotus eryngii, carrots and shredded red pepper and stir fry for a few times. Pour in the bowl juice prepared above and add it to the fire to taste.
6. Finally, add the shallots and stir-fry evenly over high heat. Sour and sweet, it is a dish that adults and children like.
1, dry incense cut into strips. Wash celery and cut into sections. Prepare some Chili rings and garlic.
2. Put oil in a hot pot and cool, add pepper rings and garlic, and stir-fry over low heat.
3. Add a spoonful of bean paste and stir fry.
4, pour in the dry incense and stir fry a few times, you can pour in a little water to facilitate the dry incense.
5. Pour in celery and stir-fry until it is cut off. Add salt and chicken essence to taste. Simple fast food, spicy appetizer.
1, cut tofu into small pieces, wash garlic and cut into sections.
2, hot pot cool oil, add onion, ginger and stir fry to give a fragrance. If you like spicy food, you can add Chili to stir-fry at this time.
3. Pour in tofu, add appropriate amount of water, and cook tofu on low heat for 2 minutes.
4. Pour in garlic and simmer until cut.
5. Finally, add salt and chicken essence to taste, and stir fry evenly. This dish has simple ingredients and fresh taste.
1, blanch the ribs with cold water to remove the fishy smell. After the fire boils, skim the froth and cook for another two minutes. Then wash the ribs with water.
2. Put the processed ribs into the casserole, add enough water, and then add the ginger slices. Bring the fire to the boil and stew for 40 minutes.
3. Cut the corncob, peel the yam, and cut it with an oblique knife.
4. After 40 minutes, add corn and stew for 15 minutes.
6. Then put the yam in, add some salt to taste and stew for about ten minutes. Finally, stew yam, and the soup is ready. This soup is nutritious, mild in nature, nourishing the spleen and stomach, and it is very good to drink in autumn.