1. Braised pork: put pork in cold water to remove blood, pour in oil and crystal sugar, and simmer until golden brown. Stir-fry pork for a few minutes, add water, star anise, cinnamon and soy sauce, and cook for about half an hour on low heat. Open the lid and add a little salt.

2. Stir-fried beef with celery: cut the beef into thin slices, add an egg white and raw flour and pat it with your hands, add a little soy sauce, stir-fry it in hot oil and remove it quickly. Re-start the pot, add oil, stir-fry green pepper, garlic and ginger, stir-fry celery, pour beef, stir-fry quickly, add salt and stir-fry again.

3. Steamed bass: Clean the bass, put a few pieces of ginger on the fish and steam it on a hot pot. After eight minutes, take out the perch, pour out the excess fishy juice from the plate, take out the onion and ginger slices, and put them on the shredded ginger and onion again. If it is spicy, they can also be put on the shredded red pepper, and then put them in another oil pan. The oil is heated and poured on the fish, and finally poured on it.

You can choose chicken breast or chicken leg to make lemon-flavored garlic-flavored hand-torn chicken. I think the chicken leg is delicious, so I choose a chicken thigh, blanch it in water before cooking, remove the blood foam, and wash it with clear water to make it taste fresher. Put the boiled chicken leg into the pot, and add ginger slices, onion segments, fragrant leaves, pepper, cooking wine, proper amount of salt and cold water without chicken leg. After the fire boils, continue to cook for about ten minutes. Take another pan, pour the oil into the pan, add the marinated shredded pork when the oil is hot, stir-fry until the shredded pork becomes discolored and broken, take it out, leave the bottom oil in the pan, add the dried Chili, Jiang Mo, chopped green onion and minced garlic, stir-fry until fragrant, then add the roasted lentils and stir-fry for a while, then add the shredded pork, stir-fry the ingredients with high fire until cooked, and then pour in light soy sauce.

The dried bean curd eaten in this way has no bean smell and is very delicious. Students who like bean-flavored dried tofu can pass on this recipe! Step 5: When you observe that the remaining water is almost the same, pour in the green pepper and stir fry until the green pepper is cut off, then add the shredded pork fried in step 3, add a proper amount of pepper and a little chicken essence, and stir fry quickly and evenly!

It is a test of the chef's skill to make the three delicacies look good and delicious. Eggplant, potato and pepper are soft, hard and tender ingredients. Stir-fried and boiled separately, the temperature and time are different. In the end, Caicai needs to be shaped into bright colors in order to be successful. But this dish is really delicious, even if it is put on a floppy disk, it can make three bowls of rice.

After all, the restaurant dishes are complex and require certain technical requirements. Only home cooking can meet these requirements, and it is simple and delicious, and does not require particularly high cooking skills. As long as you master the correct methods and recipes, it is easy to make beautiful, delicious and simple dishes. I recommend some dishes suitable for this standard.