1, first blanch the ribs with boiling water to remove blood foam. Cut the bought sauerkraut into small pieces, slice the thick slices of sauerkraut into thin slices and soak them in cold water for a while. Cut onion and ginger into foam.

2. In the process of ironing ribs, you can prepare ingredients. Put the wine, pepper powder, salt, chicken essence and water into a small bowl and stir well.

3, the oil pan is hot, add onion and ginger foam and stir fry. Stir-fry ribs, add soy sauce and pepper powder. Stir-fry for a while until the ribs are cooked, add sauerkraut and put the ingredients in a small bowl. Add a small bowl of water, cover the semi-submerged vegetables and stew over medium heat. In ten minutes, you can cook.

Youfeichang

1. Cut the delicious sausage into thick slices, add fried powder and a little water, mix well, and fry in a hot oil pan for later use.

2. Add 1 tablespoon oil to the seasoning and stir-fry until fragrant, then add 3 tablespoons soup. After the soup becomes thick juice, immediately pour it into the fat sausage and stir fry. Add 1 tsp of mature vinegar and sprinkle with some coriander before taking out.

Sauté ed mutton slices with onion

1. Stir mutton with soy sauce, chicken essence and dried starch, marinate for 10 minute, pour out excess juice and drain for later use.

2. Heat 2 tablespoons of oil in a wok over high heat. When it is extremely hot, stir-fry the mutton for 1 min, and serve.

3. Heat 1 tbsp oil in a wok with high fire, add shredded onion, garlic slices and onion segments, and stir-fry for 2 minutes until the fragrance comes out. Stir-fry mutton in a pot, and add white vinegar, sesame oil and sugar.

4. Stir-fry all the ingredients in a wok for 2 minutes, then evenly put them in a flat-bottomed iron pan, heat them with strong fire, and add water starch to thicken them slightly.

braised pork ribs

1, onion cut into sections; Sliced ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and take out.

2. Put the ribs in the pot, add water (based on the overflow of ribs), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, which are delicious. Boil them on high fire and simmer them on low fire until the ribs are rotten.

After starch is hung on the key ribs, it should be fried with high fire, burned several times and boiled several times before the ribs can be fried well. If the oil is cold and the fire is weak, the ribs will not be fried well, the starch will fall off easily, and the cooked ribs will be messy and the dishes will be untidy.

Or first brush the pot with ginger slices and boiling oil, put down the washed ribs and fry them, and then add cooking wine to continue frying. The fragrance wafts out, and the feeling that the flesh color is a little fuzzy is that the water is stuffy for about 20 minutes. When you can easily poke the meat with chopsticks, stir fry it with soy sauce and salt. If the color is not enough, add a little soy sauce. It's good to braise in soy sauce like this. If you add vinegar and sugar, it is sweet and sour pork ribs.

Garlic ribs

1. Chop the ribs into 7 cm long pieces, wash and drain.

2. Add cooking wine, soy sauce, sugar and tender meat powder to the ribs and marinate for 20 minutes.

3. spread a layer of aluminum foil on the baking tray, put the ribs in the oven and bake for 20 minutes. Take out, turn over, sprinkle with minced garlic, bake for 20 minutes, and take out when cooked.

Tip: garlic powder should not be added too early, and it is easy to burn black if added too early; Put it half-cooked, which will not only roast garlic, but also burn it black.

Fried shredded pork with sweet and sour sauce

Version 1:

(1) Cut the pork leg into 6 cm long and 0.2 cm wide silk, mix well with wine and salt, and add the broken eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use.

(2) When the pot is 60% hot, put the oil, then add the shredded pork and stir fry. If the pot is broken, pour it into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.

Version 2:

Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

Boiled fish with Chinese sauerkraut and Chili

1, first wash the fish, remove the meat, slice it, and then put the egg white and flour for later use.

2. Of course, fish with pickled vegetables is indispensable. This pickle is chopped.

When the materials are ready, you can start cooking. Now, stir-fry the Chili noodles in the oil pan.

4. Add dried peppers, millet, leeks, ginger slices and fish bones.

5. Then add about one liter of boiled soup. After adjusting the taste, cook for about ten minutes.

6. Put sauerkraut, fish bones and other ingredients into the plate.

7. Cook the marinated fish fillets with the remaining soup.

8. When the fish fillets are cooked, even the soup is poured into the plate at the bottom of the sauerkraut. Stir-fry Chili peppers in strong oil, dry them and pour them on fish.

9. Sprinkle with pepper, and a plate of delicious fish with Chinese sauerkraut will be finished.

Boiled spicy pork slices

1. Slice pork tenderloin (cut along the grain) and season with marinade15min.

2. Wash garlic sprouts, celery and other vegetables you like and cut them into long sections.

3. Wash the hot oil in the pot. When it is 60% hot, add pepper and dried Chili festival, garlic slices, ginger slices, onion festival and Pixian watercress. Then add the right amount of broth or water, add the right amount of salt, bring to a boil, put the dish down, scald it a little, and then pick it up and put it in a bowl.

4. Slide the sliced meat into the water in the pot, spread it out, break it up, pick it up and put it in the dish just now. The soup in the pot is also poured into the bowl. Not too little, so don't cut too much meat.

5. Sprinkle a lot of Chili noodles and dried Chili noodles on the meat slices, and appropriate amount of garlic and chopped green onion for later use. Take another pot, pour a lot of oil, burn it and pour it on the meat slices.

Fried shredded pork and eggs with auricularia auricula

Beat the eggs into a bowl, add salt and stir, and fry the eggs in the oil pan. Add lard and chopped green onion to the pot, add shredded pork and stir fry, add cooking wine, soy sauce and monosodium glutamate, then add eggs and fungus and stir fry.

Longjingcha fried shrimp

1. Shell the shrimps, squeeze them dry, and change the water before washing. Wash the shrimp three times repeatedly, take it out white, drain the water (or absorb the water with a clean dry towel), put it in a bowl, add salt, monosodium glutamate and egg white, stir it with chopsticks until it becomes thick, and add dry starch to adjust the pulp.

2. Take a teacup, put tea leaves on it, soak it in 50 grams of boiling water (don't cover it), leave it for 1 minute, filter out 40 grams of tea juice, and leave the remaining tea leaves and juice for later use.

Third, the wok is on fire. After oiling the wok, add the cooked lard, heat it to 40% to 50%, add the shrimps, find them quickly with chopsticks, take them out after about 15 seconds, and pour them into a colander to drain the oil.

Fourth, leave a little oil in the wok and set it on fire. Pour shrimps into a wok, quickly pour tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir-fry for a few times, and then take it out of the pan and put it on a plate.

Smooth part

(1) First cut the meat into thin slices with a thickness of two and a half, then cut it into oblique sections with a width of five and eight, feed it with Shaoxing wine and refined salt for a while, and then add starch and sesame oil to make a paste.

(2) Add Shaoxing wine, sesame oil, white sugar, vinegar, vegetarian dishes, soy sauce and starch into a small bowl and marinate it into juice.

(3) The sauce in the spoon widens the oil. When it is heated to seven layers, the meat pieces are fried in the spoon until golden and crisp, and then taken out.

(4) Leave less bottom oil in a large spoon. Stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, add the fried meat pieces, then pour the marinade into the spoon, turn it over a few times, drop sesame oil from the spoon and put it on the plate.

Noodles with Soy Bean Paste, Beijing Style

1. Pour the soy sauce and yellow sauce into a large bowl, then add 150 ml water and stir slowly with chopsticks; Slice the onion for later use.

2. Add more oil to the pot and heat it. After the oil is heated, add chopped green onion and stir-fry for half a minute. Then add minced meat and stir-fry until it becomes discolored and immature. Then add the evenly stirred yellow sauce and stir-fry slowly for 7 or 8 minutes with minimum fire.

3. Blanch the washed mung bean sprouts with boiling water and take them out immediately; Wash cucumber and shred; Chop garlic into minced garlic for later use.

4. Boil the scalded water of mung bean sprouts, add the noodles to cook, then take out the noodles and soak them in cold water, then take them out and put them in a bowl.

5. Finally, put mung bean sprouts and shredded cucumber on the noodles, then add 1 spoon of fried garlic powder, and then pour in a little vinegar and mix well.

1. It is best to use semi-fat pork with fried sauce, and the oil is slightly more than cooking. When frying the sauce, the sauce slowly fried by a small fire will be particularly fragrant.

2. Blanch the mung bean sprouts in boiling water for 5 seconds. Don't cook them too soft. They taste a little crunchy.

3. Personally, I think vinegar and garlic are both extracted from squeezed noodles. It is best not to lose them. I have seen many Beijingers chew the whole garlic raw when they eat Zhajiang Noodles. If they can't stand it, they should chop it into minced garlic like me.

Authentic zhajiang noodles can't be eaten in restaurants, but only delicious when cooked at home. It would be better if you make your own handmade noodles.

Laziji

1, cut the chicken into small pieces, then add cooking wine, salt, soy sauce, pepper powder and a small amount of starch, grab well and taste for half an hour; Cut the onion into chopped green onion, garlic into slices and ginger into slices.

2. Put the chicken with good taste in advance into the oil pan and fry until the surface is golden.

3. Start the pot again, add a small amount of vegetable oil to saute shallots, ginger and garlic, then add pepper, sesame seeds and peppers and stir-fry until fragrant. Add the chicken fried in advance and continue to stir-fry. Be careful not to stir-fry the peppers, sprinkle a little sugar when you are out of the pot, or sprinkle some cooked sesame seeds if you like, and you're done!

Steamed chicken with spicy sauce

1, wash the chicken legs, remove the subcutaneous fat, boil in a pot and steam for 5 minutes;

2. Turn the drumsticks over, steam them on high fire for 5 minutes, and continue to stew them after turning off the fire 10 minutes; Prepare a basin of ice water, add ice cubes and ginger slices, and soak the chicken until it is completely cool;

3. Cut some cucumber segments and adjust the juice: 4 tablespoons of red oil, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of pepper oil, 2 tablespoons of yellow rice wine 1 tablespoon, 2 tablespoons of sesame seeds, 1 handful of fragrant peanuts, chopped pepper 1 tablespoon, chopped leek, Jiang Mo, monosodium glutamate1.

4. Cut the chicken into pieces, pour the adjusted juice, mix well and refrigerate for 30 minutes. Spicy and delicious.

Cola Chicken Wings

1) Pour water into the pot to boil, then blanch the chicken wings for 2 minutes and take them out. Wash the floating foam on the surface of chicken wings with clear water and drain it for later use. Cut the onion, peel and slice the ginger.

2) Pour oil into the pot, when the fire is heated to 40% heat, add clove, star anise, pepper, cinnamon and fragrant leaves, stir-fry until fragrant, and then add onion and ginger slices to stir-fry until fragrant.

3) Pour the chicken wings into the pot, stir-fry for 1 min, then pour in coke and water. Pour in soy sauce, mix well, cover and turn to medium heat, and stew for 20 minutes.

4) Open the lid, change the fire and cook for about 3 minutes until the soup is thick.

Curry Chicken

1. Chop the chicken into pieces 4 cm long and 3 cm wide, cut the onion into sections and slice the ginger;

2. Blanch the chicken pieces to remove blood;

3. Add oil to the pot. When it is 40% to 50% hot, put the chicken pieces in and smooth them with oil until they are 70% to 80% mature.

4. Put the base oil in the pot, add the onion and ginger slices and stir-fry until fragrant, then add the curry powder and stir-fry slightly, then add the chicken soup, cooking wine, salt, monosodium glutamate and chicken essence, and simmer over low heat;

5. When the chicken crisp is rotten, remove the onion and ginger and eat it when the juice is thick.

Home-cooked fried noodles

1. Shred cabbage, and then rinse with clear water; Cut onions. After preparing the materials, you can cook the noodles. Cook the handmade noodles in a boiling water pot. Then take them out and let them cool immediately. After controlling the moisture, mix in a little vegetable oil. This is to make noodles non-sticky. 3. Pour a proper amount of oil into the wok, heat it, add chopped green onion and stir-fry, then add minced meat and stir-fry until it changes color, add Chili sauce, soy sauce, salt, chicken powder and cooking wine, then add Chinese cabbage and stir-fry, then add noodles, stir-fry the vegetables and noodles evenly, add a little water, cover the pot, simmer for a while, and mix the noodles and vegetables evenly, then take them out of the pan and put them on a plate.

Braised pork slices in brown sauce

1. Pour a little oil into the pot, because the pork belly will yield some oil. When the oil is 7 minutes hot, you can stir-fry the meat for a while and stir-fry the oil in the meat.

2. When the meat is fried to a little golden, add water to Pixian bean paste and pour it into the pot for a while;

3. Pour in Chili peppers (or other side dishes) and stir-fry until almost cooked;

4. When cooked, put it into the water lake and collect the pot juice.

Tips:

Because Pixian bean paste is salty, the sauce itself has a taste, and it is good without other seasonings. If the taste is light, you must put less Pixian bean paste.

Braised pork

1, cut pork belly into small pieces of 3×2 cm;

2. Add water to the rock sugar wok, add soy sauce and cook into sugar gum, add chopped breast meat, wine and salt, mix well, then add Sichuan pepper star anise and south milk, and simmer with slow fire;

3. Put the cooked breast meat neatly into the buckle bowl and then buckle it on the plate.

Pot meat

1. Pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.

2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them.

3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.

Kung Pao Chicken?

1) Cut the chicken breast into cubes with the size of 1cm, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut onion into small pieces slightly smaller than diced chicken, and cut onion and ginger into powder. Dice the green pepper.

2) Put garlic, onion and ginger into a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice.

3) Heat the pan, pour in oil, add a little sesame oil, add pepper after the oil is cool, and add dried pepper until the pepper is slightly fragrant.

4) Add diced chicken, stir-fry until it changes color, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry over high fire for 1 minute, and then pour in the fried peanuts.

Dry fried tenderloin

1. Cut the tenderloin into diamond pieces;

2. Grab the pork pieces with monosodium glutamate, salt, sugar 5g, ginger juice 5g and cooking wine 10g, marinate for10min, and then paste them with wet starch;

3. Put peanut oil on the frying spoon. When it is 70% to 80% hot, put the tenderloin into the spoon piece by piece, fry until the surface is stretched straight, and then squat down and fry with low fire;

4. When the meat is fried thoroughly, spoon it back to Wanghuo. When the meat is cooked and golden red in color, remove it immediately and put it on a plate. Add pepper and salt and serve.

Tips for making dry fried tenderloin;

1. Squat frying means that this dish requires hot oil at first, and then low fire in the middle, so that the meat is fried consistently inside and outside. When frying, you can't always fry on a big fire to prevent external paste;

2. Because of the frying process, it is necessary to prepare 1000g peanut oil, which actually consumes 40g.

Fried potatoes, green peppers and eggplant

1, peeled eggplant and potatoes, and cut into hob blocks; ; Break the green pepper into small pieces by hand;

2. Pour more oil into the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent.

3. Then pour the eggplant into the oil pan, fry it until golden brown, and put in the green pepper pieces to pick it up together;

4. Stir-fry chopped green onion and minced garlic with a small amount of hot oil, and add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers to cook slightly;

5. Add gouache to collect juice.

Braised chicken with chestnuts

1. Remove the coarse bones from the washed chicken and cut it into long squares with a width of about 3 cm. Wash and drain chestnut meat. Cut the onion into 3 cm long sections. Ginger is cut into long pieces 1 cm wide.

2. Heat the oil pan to half-cooked, fry the chestnut meat until golden brown, and pour it into the colander to filter oil.

3. Heat the oil pan to 80% maturity, stir-fry the chicken pieces until the water is dry, add Shao wine, add ginger slices, salt, soy sauce and soup and stew for about 3 minutes.

4. Take a 1 casserole, put bamboo grates at the bottom, pour the chicken pieces and soup into a wok, simmer with low fire until 80% rotten, add the fried chestnut meat, continue to simmer until soft and rotten, then pour into the wok, add monosodium glutamate and scallion, sprinkle with pepper, boil, thicken with cornflour water and pour.

Sweet and sour pork

1. Loose pork chops and cut them into strips about 4 cm long and 1 cm square. Add rice wine, salt and monosodium glutamate into the strips and mix well. Put a tablespoon of sugar, vinegar, soy sauce, salt, monosodium glutamate and starch into a bowl, and beat the eggs evenly to make a thick sauce. Chop onions, ginger and garlic.

2. Set fire to the pan, put oil on the fire until it is 60% hot, mix the meat strips with the whole egg starch paste, fry them one by one, and just take them out quickly in Huang Shi.

3. When the oil temperature in the pot rises to 70% heat, fry the meat strips in the pot until golden brown, turn off the fire, and take out the drained oil.

4. After the oil in the pot is full, leave the bottom oil and burn it to 50% heat. Add Jiang Mo and minced garlic, stir-fry until fragrant, then add chopped green onion and add about three tablespoons of water.

5. Add about three tablespoons of water, bring to a boil, and cook the sauce in a bowl.

6. After collecting the juice, pour it on the meat strips.

Tofu with Preserved Eggs

1, a large piece of tofu with fat in it is scalded with boiling water and cooled, and the preserved egg is cut into small pieces;

2. Put the preserved egg on the tofu, sprinkle with chicken essence, salt and chopped green onion, drizzle with soy sauce and sesame oil, and add coriander.

3. Stir while eating.

Chongqing spicy chicken

1. Dice the whole chicken;

2. Sprinkle soy sauce, salt and monosodium glutamate on the diced chicken, adjust the taste and put it in cooking wine for about 30 minutes;

3. After the oil is heated, first pour in the onion, shredded ginger and shredded garlic;

4. Then pour in the delicious chicken and stir fry;

5. Then add dried red pepper and pepper, stir-fry quickly, and stir-fry the fragrance;

6. Finally, add salt, monosodium glutamate and sugar to taste and serve.