Boil pork belly in cold water for 15 minutes (water is reserved), take it out and cut it into thin slices, then cook it in sauerkraut for 20 minutes and add vermicelli.

Save trouble and warm up.

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Chuanmutton (not hotpot)

Boil the water, pour in all kinds of favorite vegetables, and then cook the mutton slices.

When the water is boiled again, remove it from the soup (with a little salt in Tonga) and dip it in sesame sauce, fermented bean curd and other seasonings to eat.

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Cold lotus root slices

Peel the lotus root, remove the knots, wash it, cut it into pieces about 0.2 cm thick, blanch it in a boiling water pot, soak it in cold water, and pick it up for use. Seasoning: salt, monosodium glutamate, sugar, garlic paste, soy sauce, vinegar and red oil. Pour the seasoning into the lotus root slices and mix well.

Sweet and sour carp material: carp tail seasoning: onion, ginger, cooking wine, soy sauce, sugar, vinegar, salt, chicken essence carp scales, washed. If the fish is bigger, you can cut a few knives obliquely on the belly of the fish, which is easier to taste. Heat the ginger slices with oil in the pan, and then fry the fish until both sides are slightly yellow. Put cooking wine and soy sauce (soy sauce &; Light soy sauce), a little sugar, onion, ginger. Pour boiling water, put the fish flat, bring it to a boil, and turn to medium heat. When the water boils more than half, add sugar and vinegar to adjust it to your own taste. Afraid of fish crispness, you can keep pouring juice into the fish noodles to taste. Add chicken essence and salt until the soup is almost collected. You can also use water starch to quickly collect juice and plate it. ......

Green and white loofah: Saute shredded ginger, pour in loofah and stir-fry, add green pepper and a little garlic, until the loofah is cooked thoroughly, then add lily and cook it slightly, and then serve.

Wash and chop fresh loofah, wrap it with gauze and juice, add the same amount of medicinal alcohol and honey, and mix well. When in use, the fruit juice is dipped in cotton balls and applied to the face and arms, and washed with clear water after 20 minutes. Apply 1 time every night for one month to reduce wrinkles and make skin smooth and elastic.

Materials of pine nut corn:

50 grams of pine nuts

300 grams of corn kernels

Many people like to put some diced carrots when making corn with pine nuts, but diced Cantonese sausage tastes more special. Other seasonings:

Salt 3g

Chicken essence 5g

5 grams of chopped green onion

Starch 2g

Production method:

Wash pine nuts with clear water and fry them in oil pan until the color is slightly dark.

Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make sauce; Guangdong sausage is cut into large pieces.

When the oil is heated to 60%, put the corn kernels into the pot, stir fry and add pine nuts and Cantonese sausage.

Stir-fry the corn kernels until they are soft, add the sauce and stir-fry until the sauce is solidified.

Braised Hairtail in Brown Sauce

1. Wash hairtail, cut into 6cm sections and marinate with a little salt and cooking wine15min.

2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use.

3. Take another small bowl, add an egg and mix well.

4. Put the oil in the wok until it is 80% cooked, add two slices of ginger, wrap the salted hairtail with eggs, and fry in the oil pan until golden brown.

5. Pour the prepared (2) inner bowl juice into the fish frying pan, bring it to a boil with high fire, and then turn to low heat. This fish is easy to cook. Just wait a while, the soup will become sticky and can be served on a plate.

Sweet and sour hairtail

Ingredients: hairtail 500g, shredded onion, shredded ginger, 20g of garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, Shaoxing wine 1 teaspoon, sugar 1 teaspoon, pepper oil 1 teaspoon, and appropriate amount of fresh soup.

Making:

1. Head, tail and viscera of hairtail are removed, washed, cut into 5cm pieces and salted.

2, put more oil in the pot to heat, fry the fish section, when both sides are golden, drain the oil from the pot for later use.

3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, burn Shao wine, vinegar and soy sauce, add a little soup and sugar, add pepper oil and stir well.

Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.

Braised Prawns

Recipe making: Ingredients: 10 prawn. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup. Production process: 1. Wash the prawns, cut off the whiskers and legs, cut a small hole from the head of the prawn gun, take out the sandbag, then cut off the prawn's back and extract the sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.

Ingredients: trotters

Seasoning: rock sugar, aniseed, pepper, onion, ginger, soy sauce, cooking wine, salt and sesame oil.

Method:

1 Cut pig's trotters in half, blanch them in boiling water, remove them after discoloration, and rinse them with clean water.

Cut the onion into sections, slice the ginger and pat it loose with a knife.

Add sesame oil to the wok, heat it, and put rock sugar (usually put rock sugar 10 for four pig's trotters) until the rock sugar melts.

Add pepper, aniseed, onion ginger, cooking wine, soy sauce, pig's trotters, stir-fry and add water.

After boiling, add salt to taste.

6. Use a small fire until the trotters are soft and rotten, and enlarge the fire until the soup is thick and then take out the pot.

Ingredients of shredded green pepper: green pepper, meat, pepper, dried pepper, ginger, garlic and onion.

Seasoning: tender meat powder, soy sauce, salt,

Exercise:

1. First, shred the green pepper and meat. Marinate the meat with tender meat powder, soy sauce, salt and a little oil for about 10 minutes.

2. Heat the oil in the pan, stir-fry the dried peppers to change color, then add 30 pieces of peppers (according to the taste) to stir-fry the fragrance, add ginger, garlic and onion (in this order), stir-fry the shredded pork, add a little water to prevent sticking to the pan (don't add about two pieces), and stir-fry for about three minutes, then serve.

3. Pour in the oil, heat it, add some chopped green onion, stir-fry for two or three minutes, then pour in the fried shredded pork, stir-fry for two or three minutes, and then take out the pot. A plate of shredded pork with green pepper is ready.