Ingredients: pork belly, potatoes, onions, green peppers, ginger, garlic, dried chili peppers, light soy sauce, sugar, salt, dark soy sauce

Method 1, cut the pork belly into thin slices, peel and slice the potatoes , onions and green peppers are cut into pieces separately.

2. Pour a little oil into the hot pan. When the oil is hot, add the pork belly and stir-fry over medium-low heat to remove the fat inside.

3. Add minced ginger, minced garlic, and dried chili and stir-fry until fragrant, then add dark soy sauce and light soy sauce to stir-fry until fragrant.

4. Pour in the potato slices and stir-fry, then pour in a little water and cook over medium-low heat until the potatoes are tender.

5. Finally, add onions and green peppers and stir-fry over high heat, then add salt, sugar, and balsamic vinegar to taste.

1. Devein the shrimps, wash them and squeeze out the water. Add salt, pepper, cooking wine and starch, mix well and marinate for 10 minutes.

2. The roots of the asparagus will be a bit old. Use a paring knife to slightly peel off the bottom of the asparagus. Wash and cut into diagonal sections for later use. Prepare some green onion and ginger.

3. After the water in the pot boils, add a spoonful of edible salt and a little oil. Pour the asparagus into the pot and blanch it. In order to keep the asparagus crisp and tender, blanch it for 1 minute. The time is It becomes softer as it grows.

4. Add oil to the hot pan, add the egg liquid when the oil is hot, fry the eggs until cloves appear, and set aside.

5. Add cooking oil again, stir-fry the shrimps until they change color, then add onion and ginger, stir-fry until fragrant, add asparagus eggs, add salt, sugar, oyster sauce, stir-fry quickly and evenly, a delicious dish is ready It’s out of the pot!

Ingredients: half three-yellow chicken (500g), 4 stalks of celery, 5 chives, half onion, 1 fresh red pepper, 10 Sichuan peppercorns, 4 cloves of garlic, 1/4 tsp of salt , 1/4 tsp chicken essence, 1/4 tsp sugar, 1 and 1/2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp cooking wine, 1 tsp sesame oil;

Method

1. Pour water into a deep pot, add 1 tablespoon of wine, 10 peppers, 3 slices of ginger, add half a chicken, cover and cook over high heat, then turn off the heat and simmer for 20 minutes . While the chicken is simmering, chop the celery, onions, green onions, red peppers, garlic, and ginger.

2. Insert the stewed chicken into the thigh part with chopsticks. If it can be inserted easily, it means it is cooked; take the chicken out of the water and tear it into strips with your hands when it is cold. Add shredded chicken and stir-fry for 1 minute, add salt, chicken essence, sugar, light soy sauce, dark soy sauce, cooking wine and stir-fry;

3. Add onion and red pepper shreds, stir-fry until soft; leave the pot Add celery and green onions; drizzle with a little sesame oil and serve.