Braised pork
Braised pork is a very popular home-cooked dish. If you want to do it well, you need to master certain skills. When frying pork belly, put less oil, because the meat itself will produce oil. If you put too much oil, braised pork will taste greasy.
1, prepare a piece of pork belly, wash the pork belly first, and then burn the skin of the pork belly, so as to remove the fluff on the surface or remove the fishy smell. Soak in water after burning, and then scrape the burned part before washing.
2. After the pork is processed, put it in a pot with cold water, add onion and ginger, pour cooking wine, boil the boiling water with strong fire, skim off the floating foam on the surface, and continue cooking for 10 minute.
3. Pork belly is cooked and fished out. Cut it directly into small pieces when it is not hot. Don't cut it too small, or it won't taste good. Cut the meat and set it aside.
4. Heat oil in the pot, add a handful of rock sugar and stir fry until brown. Stir-fry with high fire and melt. Then, stir-fry with low fire until dense bubbles appear bordeaux. Pour boiling water, stir-fry the sugar and put it in a bowl for later use.
5. Heat the oil in the pot again and add the pork belly and stir fry. Stir-fry pork belly until the color is even, stir-fry the oil inside, stir-fry pork belly until it is slightly browned, and then add onion, ginger and garlic to stir-fry. Then add star anise cinnamon and stir-fry the fragrant leaves to give a fragrance.
6. Add a proper amount of rice wine after frying, then pour in the fried sugar color, and then pour in boiling water. Don't boil too much pork belly, start adding enough at a time. Next, add salt, soy sauce, rock sugar and oyster sauce to taste, bring to a boil on high fire and stew for 50 minutes on medium fire.
7. After stewing, pick out the aniseed inside, and then collect the juice on the fire. Turn off the heat when the soup is thick, then put it on a plate and sprinkle with sesame seeds and chopped green onion. Delicious braised pork is ready.
braised eggplant
Eggplant is a must when eating out, whether it's a barbecue or a restaurant order. The method is simple, and it is also a dish that you can never get tired of.
1. Prepare two fresh eggplants, first clean the eggplants, then cut off the roots and heads of the eggplants, then cut the eggplants into smaller hob blocks, put your eggplants in a bowl for later use, then add some salt, stir well and marinate for 20 minutes for later use.
2. Prepare some green peppers and red peppers, remove seeds and pedicels, then clean them, then chop them into hob blocks, then prepare some onions, clean them and cut them into hob blocks.
3. Prepare some shallots, directly cut into onion segments, then prepare some garlic, mash the garlic, chop it into minced garlic, prepare some ginger, cut it into thin slices, and then cut it into shredded ginger with a knife.
4. After the eggplant is marinated, squeeze out the water inside, heat the oil in the pot, add shredded onion and ginger, stir-fry, then add the eggplant pieces and stir-fry.
5. Stir well, then add soy sauce, chicken essence and pepper to taste. Stir well, add garlic, green pepper, red pepper and onion. Stir fry for a moment
6. Stir-fry the onions and green peppers until they are broken, then pour in some water starch, continue to stir-fry over high fire, stir-fry until the soup is rich, and put it directly into the plate, and the delicious braised eggplant will be ready.
fish in brown sauce
Braised fish is a favorite food for everyone. Braised fish can effectively reduce the fishy smell. Eat more fish in spring. Braised fish has a shiny appearance and sauce is wrapped on the surface of a piece of meat. The taste is rich and fragrant, which complements the tender and delicious fish and makes people feast their eyes.
1, prepare two fresh carp, treat the carp first, clean the internal organs, and then tear off the black film inside the carp, which is the source of fishy smell. Then clean the carp, put it in a pot, add salt and cooking wine, smear it inside and outside, and wash it twice with clear water.
2. Next, put the carp into the pot, slice the onion and ginger, then pour the cooking wine, directly grab and mix the onion and Jiang Shui, and evenly spread it on the fish, which can effectively remove the fishy smell and fully enjoy the taste. After finishing, put the onion and ginger into the fish belly, then set aside and marinate for 20 minutes to taste.
3, prepare some ginger, directly cut into ginger slices, then prepare some garlic, cut into garlic cloves, appropriate amount of shallots, cut into onion segments, appropriate amount of millet spicy, directly cut into pepper segments. Put it in a bowl for later use.
4. Add hot oil to the pot. When the oil is hot, add the pickled carp and fry it slowly over low heat. When one side is brown, turn over and continue to fry the other side, so that the fish can be fried on low heat. Serve the fish directly after frying.
5. Reheat the oil in the pot, add onion, ginger and garlic until fragrant, then add bean paste and red oil and stir-fry until the sauce smells, then add boiling water, then start seasoning, add salt, soy sauce, chicken essence and pepper, add rock sugar, and then stew the fish on low heat.
6. After the fish is completely stewed, remove it, then boil the soup, pour in some water starch, cook it on low heat until it becomes thick, then pour it into the fish, sprinkle with chopped green onion, and the delicious braised carp will be ready.
Fried shredded pork with sweet and sour sauce
Fish-flavored shredded pork is a famous Sichuan dish, which is salty, sweet and sour, with strong flavor of onion, ginger and garlic, and the taste is made from condiments. The method of making fish-flavored shredded pork is very simple, and it can also be made at home. Rich in nutrition, you can eat CD every time you serve.
1. Prepare a proper amount of lean meat. Clean the lean meat first, cut it into thin slices, and then cut it into strips with uniform length. Don't cut the strips too thick, otherwise it won't taste easy.
2. Put the sliced pork directly into the bowl, then marinate the shredded pork, add salt, soy sauce, chicken essence, sugar, pepper and oyster sauce, and stir evenly in one direction until it becomes sticky.
3. Next, add an egg white to the coming and going shredded pork, stir it well again, then add starch, stir it well again, add some cooking oil, stir it well to prevent it from sticking together, and leave it for 20 minutes after stirring.
4. Prepare a fresh lettuce, first wash the lettuce, then peel it, then slice it, then shred it and cut it into plates, then prepare a fresh carrot, cut it into thin shredded radish, cut it into plates for later use, soak a proper amount of washed fungus, cut it into shredded fungus and put it into a bowl.
5. Prepare a proper amount of garlic pickled peppers, first mash the garlic, then chop it into garlic paste, then prepare some pickled peppers and chop them. Prepare some soybean sauce bean paste and chop it.
6. Prepare a small bowl, prepare a juice in advance, add cooking wine, soy sauce, balsamic vinegar, white sugar salt, add some starch, pour some water, and stir well for later use.
7. Heat oil in the pot, add half a spoonful of salt, then add shredded lettuce, shredded radish and shredded fungus, and stir fry directly for about 2 minutes. Soften and put it directly into the plate for later use.
8. Boil the oil again, add more cooking oil, and then add the braised pork. Stir-fry the water on the surface of the shredded pork first, then continue to stir-fry, stir-fry the oil in the shredded pork until it is brown and fragrant.
9. After the shredded pork is fried, pull it aside directly, then add the sauce, stir-fry the red oil, stir-fry the fragrance, then add the minced garlic and soaked ginger, stir-fry the shredded pork evenly, and then add the fried dish to continue frying.
10, stir-fry, pour in the prepared juice, and collect the juice with strong fire. When the soup is thick, add the chopped green onion directly, stir-fry evenly and put it on a plate, and the delicious fish-flavored shredded pork is ready.
Cola Chicken Wings
Coca-Cola chicken wings are delicious, their fragrance is mixed with the sweetness of cola, and their delicious taste and attractive color capture the favor of meat lovers.
1. Prepare a proper amount of fresh chicken wings. First, put the chicken wings in a pot, add salt, and then pour in some flour. Light salt water has bactericidal effect and strong decontamination ability of surface water. Then clean the chicken wings and take them out to control the water.
2. Put the chicken wings in a cold water pot, add the onion and ginger slices, then pour in the cooking wine, boil it with strong fire, skim off the floating foam on the surface after boiling, then continue to cook for 1 min, boil it out, put it in warm water, wash it again, and take it out to control the water for later use.
3. Heat oil in the pot, add chicken wings and fry over low heat. One side is brown, turn over and continue to fry the other side, both sides are brown.
4. When the chicken wings are fried to brown and crisp, add onion slices and ginger slices, then pour in cola, then start seasoning, add salt, oyster sauce, white sugar or crystal sugar, cooking wine, soy sauce and seasoning, cook for 2 minutes on high fire, and then turn to low fire to continue stewing 10 minute.
5. After stewing, open the lid, pick out the aniseed inside, and then continue to collect juice on the fire. When the soup is thick, put it on the plate directly, and the delicious coke chicken wings will be ready.
braised pork ribs
Braised pork ribs are a classic home-cooked dish, with rosy color, fresh, salty and slightly sweet taste, crisp and delicious, and thick and fragrant juice. The practice of braising spareribs in brown sauce is very simple, and the cooking can be done at once.
1. Prepare a proper amount of fresh ribs. Chop the ribs into small pieces first, and then wash them with water. You can add some flour. Flour water has a strong ability to absorb dirt, which can remove dirt on the surface and control water after washing.
2. Wash the ribs with cold water, then add cooking wine, onion slices and ginger slices. Boil water with a big fire. After boiling, skim off the floating foam on the surface and continue cooking for about 5 minutes. Take it out and put it in warm water for cleaning again.
3. Next, prepare some onion slices, ginger slices, cinnamon and star anise. When you are ready, put them aside for use.
4. Don't put oil or water in the pot, then put the washed spareribs in, stir fry with low fire, dry the water on the surface of spareribs first, and then stir fry the oil slowly. Spare the ribs if they are brown.
5. Next, put some oil in the pot, and then add rock sugar to stir-fry the sugar color. The rock sugar will be melted by the fire, and then continue to stir-fry until the rock sugar presents dense bubbles. Put the ribs in and continue to stir fry and color. After frying, add the prepared aniseed and continue frying.
6. Stir fry until it tastes delicious, then add soy sauce and pour in boiling water. Add enough boiling water at a time, bring it to a boil, stew for 3 minutes, and then simmer for 40 minutes.
7. After stewing, remove the aniseed from it, then add salt to taste and open the fire to collect the juice. When the soup is thick, put it directly into the plate, sprinkle with chopped green onion, and the delicious braised pork ribs will be ready.
Sweet and Sour Spare Ribs
Sweet and sour sparerib is a representative traditional dish, which has the popular characteristics of sweet and sour flavor. It is mainly made of fresh pork chops, with tender meat and red, bright and oily dishes.
1. Prepare a proper amount of ribs. Simply clean the ribs first, then chop them into short ribs, then put them in the pot, add flour baking soda and stir for a few minutes, so that they will be cleaner and soften the meat.
2. After the ribs are mixed, wash them directly in clear water for several times until the water is no longer turbid. Next, put the washed ribs in a pot with cold water, add onions and ginger, and pour the cooking wine into the fire to boil water.
3. After the ribs are cooked, directly skim off the floating foam on the surface, then continue to cook for about 3 minutes, remove them after cooking, and put them in warm water to wash again. After washing, take them out and put them aside to control the water.
4. Next, prepare some ginger and cut it into ginger slices, then prepare some green onions and cut them into onion segments, then prepare pepper, star anise, cinnamon, fragrant leaves and angelica dahurica for stew, and finally prepare a proper amount of white rock sugar.
5. Heat the oil in the pot and stir-fry the ribs, dry the water on the surface of the ribs, then continue to stir-fry and stir-fry the oil inside. When the ribs are brown, put them out directly for use.
6. Burn the oil in the pot again. Add onion, ginger and garlic, stir-fry until fragrant, then add rock sugar, stir-fry for a while, then add ribs, stir-fry for a while, then add soy sauce and rice vinegar cooking wine, stir-fry until fragrant, then pour in boiling water, add a little soy sauce for coloring, and after the fire boils, turn to low heat and simmer for about 50 minutes.
7. After stewing, open the lid again, pick out the aniseed inside, and then collect the juice over high fire. When the soup is thick, put it directly into the plate and sprinkle with white sesame seeds. The delicious sweet and sour pork ribs are ready.
Boiled spicy pork slices
Boiled sliced pork is a famous dish of Han nationality, which has good color, flavor and belongs to Sichuan cuisine. Spicy, delicious, very delicious, and full of CDs. Boiled sliced meat is also the most common dish. A bowl of rice with a piece of fresh and smooth meat in spicy red oil is very satisfying!
1, prepare a good tenderloin, wash the tenderloin first, soak it in water for about 1 hour, and soak the blood in it, which can also effectively remove the fishy smell.
2. After the tenderloin is soaked, remove the water from it, then wash it, cut it into squares, and then cut it into thin and even tenderloin slices. Don't cut it too thick, otherwise it won't be easy to taste, and don't cut it too thick, otherwise it will be easy to cook.
3. Put the tenderloin slices into a bowl, then start seasoning and pickling, add salt chicken essence, oyster sauce, soy sauce and pepper, then add some cooking wine to remove the fishy smell, fully stir evenly, stir in one direction until it becomes thick, then add starch and egg white to continue stirring until it becomes thick, and finally add some edible oil to lock water to prevent adhesion.
4. Prepare a piece of ginger, mash it, then chop it into Jiang Mo, then prepare some garlic, mash it, chop it into minced garlic, then prepare some bean sprouts, wash them, put them aside, then prepare some vegetables, wash them and cut them into green vegetable segments.
5. Heat oil in the pot, add onion, ginger and pepper to stir fry, then add bean sprouts and vegetables to stir fry. Stir-frying with strong fire can effectively prevent vegetables from coming out of water. When the vegetables are slightly softened, add a little salt, stir-fry for a while, and put them on a plate for later use.
6. Add some onion, ginger, garlic and pepper to the pot, continue to stir-fry, then add the bottom material of bean paste hot pot, continue to stir-fry, pour boiling water after stir-fry, then start seasoning, add salt, sugar, chicken essence, oyster sauce and soy sauce pepper to taste, cook for 2 minutes on high fire, and then remove the residue from it with a colander.
7. After removing the residue, put the marinated meat slices one by one and cook them slowly on low heat. When they are slightly shaped, turn them over and turn them gently. So that it is evenly heated.
8. Cook the sliced meat until it turns white, put it directly in the basin and pour the soup in. Then add minced garlic, chopped green onion and dried pepper, and pour in hot oil to stimulate the fragrance. Delicious boiled pork slices are ready.
Spicy hot bean curd
"Mapo Tofu" is rated as one of the top ten classic dishes in Sichuan, with smooth taste and unique taste. Mapo tofu is a home-cooked dish that people in the north and south like to eat.
1. Prepare a piece of fresh and tender tofu, first clean the tofu, then cut it into thick tofu slices, then change the knife and cut it into thick tofu strips, and finally cut it into tofu blocks with uniform size.
2. Prepare some shallots, directly cut into chopped green onion, then prepare some ginger, mash it and chop it into Jiang Mo, and prepare some garlic, mash it and chop it into minced garlic. Prepare to put in a bowl for later use.
3. Next, prepare some coarse Chili powder, and then prepare some fine Chili powder and put it in a bowl for later use.
4. Prepare some pork with four parts fat and six parts thin. Chop the pork into small pieces first, and then chop it into minced meat. Don't cut too much, or it will taste very grainy. Put the prepared meat stuffing into a bowl for later use.
5. Boil water in the pot and add salt and soy sauce to color. After the fire boils, add the tofu slices, cook for 2 minutes on low heat, and take out the tofu slices after cooking. The cooked tofu is not easy to spread and tastes better.
6. Next, heat oil in the pot, add minced meat and stir-fry until fragrant, stir-fry the oil inside, then add onion, ginger and garlic and stir-fry until fragrant, then add bean paste and stir-fry until the sauce is fragrant, and stir-fry the red oil.
7. After stir-frying, add Chili powder and stir-fry to give a Chili flavor, then add soy sauce and soy sauce and stir-fry to give a fragrance, and then pour in a proper amount of hot water. Cook on high fire for half a minute.
8. After cooking, add tofu, stir fry gently to taste, then add pepper and sugar, cook until taste, then add some water starch, and continue to turn over to make the soup thicker. After cooking, put it on a plate and the delicious Mapo tofu will be ready.
Mara Guo Xiang
Spicy incense pot is a common practice of local people, which combines the spicy flavors of Sichuan and Chongqing, and is characterized by hemp, spicy, fresh, fragrant, oily and gangsters. Spicy incense pot belongs to spicy taste, but it is quite popular among diners all over the country.
1, prepare a fresh potato, peel off the potato skin first, then wash the potato skin, cut it into thin potato chips, and put the sliced potato chips in a bowl for later use.
2. Prepare a lotus root, first clean the lotus root, then cut off the head and tail of the lotus root, and then cut off the skin of the lotus root. Then cut into lotus root slices as thin as potatoes.
3. Prepare some fresh corn, cut it into small pieces, add some vegetables you like, and have hot pot balls, vegetable beef balls, flower sausages, crab sticks and elbow rolls for lunch. Add prawns with oil, as much as you like.
4. Next, prepare some green peppers, cut into sections, then prepare some red peppers, cut into sections, and then prepare some ginger, cut into sections. A handful of garlic, cut into garlic slices.
5. Prepare some pork belly, slice the pork belly and put it in a bowl for later use.
6. Boil water in a pot, add salt to the water, and then add mushrooms, corn, potatoes and lotus roots. Blanch, remove, and set aside. Continue to boil the water in the pot, add the meat and vegetables and continue to cook. Take it out after cooking and put it aside.
7. Heat oil in the pot, add pork belly and stir fry, stir fry the oil inside, then add green pepper, red pepper and garlic to stir fry to give a fragrance, and then add the seasoning in the spicy pot.
8. Stir-fry the fragrance, and then stir-fry the meat, vegetables and vegetarian dishes quickly and evenly, so that they are evenly wrapped in spicy materials and all fried. Then add vegetables, continue to stir fry, and when the vegetables are broken, sprinkle with white sesame seeds, stir fry evenly, and put them in a bowl to make a delicious spicy pot.