1. Pork Stewed Vermicelli

1. Scrape and clean the pork belly and cut into pieces. Rinse the vermicelli with water, cut the green onion into sections, and slice the ginger.

2. Put oil in the pot, fry the meat until it changes color, then take it out.

3. Put sugar in the pot and fry until brown, add soup, add all the seasonings and meat, bring to a boil over high heat, skim off the foam, reduce to low heat and simmer until crispy, then add vermicelli and simmer until Just taste it.

2. Stir-fried mutton with green onion

1. Mix mutton with light soy sauce, chicken essence and dry starch, marinate for 10 minutes, pour out excess juice, drain and set aside.

2. Heat 2 tablespoons of oil in the wok over high heat. When extremely hot, stir-fry the mutton for 1 minute and remove.

3. Heat 1 tablespoon of oil in the wok over high heat, add shredded onions, garlic slices, and green onions, and stir-fry for 2 minutes until the aroma is released. Put the fried mutton into the pot and stir-fry together, and add white vinegar, sesame oil, and white sugar.

4. Stir-fry all the ingredients in the wok for 2 minutes, then pour them evenly into a flat-bottomed iron pan, heat over high heat, and add water and starch to thicken slightly.

3. Braised Pork Ribs with Sauerkraut

1. First, blanch the pork ribs in boiling water to remove the blood foam. Cut the purchased sauerkraut into small pieces, slice the thick sauerkraut into thin slices, and soak in cold water for a while. Mince green onion and ginger.

2. During the process of blanching the ribs, you can prepare the ingredients. In a small bowl, add wine, pepper powder, salt, chicken essence, and water, and stir evenly.

3. Heat the oil pan, add green onion and ginger foam and sauté until fragrant. Pour in the pork ribs and stir-fry, add soy sauce and pepper powder. Stir-fry for a while until the ribs are 5 times cooked, add the sauerkraut, and add the ingredients in a small bowl. Add another small bowl of water to cover half of the vegetables, cover and simmer over medium heat. After ten minutes, it's ready to be cooked.

4. Fat sausage

1. Cut the delicious sausage into thick slices, add fried powder and a small amount of water, mix well, put it into a hot oil pan and fry until ready.

2. Add 1 tablespoon of oil and stir-fry the seasoning until fragrant, then add 3 tablespoons of soup. When the soup thickens, immediately pour in the fat intestines and stir-fry. Add 1 tsp of mature vinegar and sprinkle some coriander before serving.

5. Pepper-fried Pork Slices

1. Marinate the meat slices with cooking wine and starch for 10 minutes.

2. Cut two green onions into shreds and set aside.

3. After the oil is hot, add dried chili peppers and stir-fry out the red oil, add the marinated meat slices, stir-fry until it changes color, add soy sauce, salt, and sugar to taste. (The ratio of sugar to salt is 2: 1).

4. Add shredded green onion and stir-fry until raw, add chicken powder to taste.

6. Garlic and Spicy Stir-fried Shrimps

1. 8 to 10 large shrimps, peeled and washed (leave the skin on the tails to make them look better) , two cloves of garlic, 4-5 dried red peppers.

2. Chop the garlic and cut the pepper into small circles with scissors.

3. Pour 2 tablespoons of olive oil into the pot. Do not wait for the oil to heat up before pouring in the minced garlic and chili pepper rings - I like to pour the garlic in without waiting for the oil to heat up. I feel like the garlic flavor can penetrate into the oil better.

4. Add the shrimp and season with salt and pepper.

5. Fry for about 3 minutes, or until cooked.

7. Braised Pork Ribs

1. Cut the green onion into sections; slice the ginger; chop the ribs into 4 cm long pieces, wash and dry, add a little soy sauce and water starch and mix well , fry in hot oil until golden brown and take out.

2. Put the ribs into the pot, add water (just enough to cover the ribs), soy sauce, cooking wine, refined salt, aniseed, green onions, and ginger slices, taste and bring to a boil over high heat. Then, turn to low heat and simmer until the pork ribs are tender.

The key to making the ribs is to fry them over high heat after being coated with starch. The ribs should be fried several times, so that the ribs can be fried well. If the oil is cold and the fire is low, the ribs cannot be fried well, and the starch is easy to be debonded. The cooked ribs will be in a messy soup and the finished dish will be unsatisfactory. Alternatively, brush the pan with ginger slices and boiling oil first, put the washed ribs into the stir-fry, and then add Continue to stir-fry with cooking wine until the aroma wafts out and the meat becomes a bit mushy. Add water and simmer for about 20 minutes. When the meat can be pierced easily with a chopstick, add soy sauce and salt and fry. If the color is not enough, you can add a little dark soy sauce. It will be braised like this. If you add vinegar and sugar, it will be sweet and sour pork ribs.

8. Garlic Spare Ribs

1. Chop the pork ribs into 7 cm long sections, wash and drain the water

2. Add the pork rib segments Mix cooking wine, soy sauce, sugar and meat tenderizer powder, and marinate for 20 minutes.

3. Spread a layer of aluminum foil on a baking sheet, put the ribs in, move to the oven and bake for 20 minutes, turn over, sprinkle with minced garlic, bake again for 20 minutes, take out when cooked.

Tips: Do not add minced garlic early, as it will burn black if added early; add it after it is half-cooked, which will roast the garlic flavor without burning black

9. Fish-flavored shredded pork

Version 1:

(1) Cut the pork leg into 6 cm long, 0.2 cm wide and thick shreds, mix well with wine and salt, add beaten eggs, raw Powder mix and sizing. In addition, mix sugar, soy sauce, vinegar, monosodium glutamate, and aquatic starch in a small bowl and set aside.

(2) When the pot is 60% hot, add raw oil, then pour in the shredded pork and stir-fry until loose. When the blood is broken, put the pot into a colander and drain off the oil.

Leave remaining oil at the bottom of the pot, add chopped green onion, minced ginger, and bean paste and stir-fry until fragrant. Add shredded bamboo shoots and stir-fry the shredded pork. Then pour a small bowl of seasoning into the pot, stir-fry a few times, and add MSG. Then add thin gravy, sprinkle with pepper, pour sesame oil and serve in a pot.

Version 2:

Cut the pork into shreds about 7 cm long and 0.3 cm thick, add salt and water soybean flour and mix well. Wash the orchid slices and fungus, cut into shreds, soak in red pepper and chop finely; cut ginger and garlic into fine pieces, and cut green onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water soybean powder, fresh soup, and salt are mixed into gravy. Put the wok on a high fire, heat the oil (about 180℃), stir-fry the shredded pork until it is loose, soak the pepper, ginger and minced garlic in the mouth and stir-fry until fragrant, then add it. Stir-fry the fungus, shredded orchid slices and chopped green onions, add the gravy, quickly stir the pot and serve.

10. Pickled fish

Method:

1. Wash the fish first, remove the meat, slice it, then add egg white and flour and mix well. Spare.

2. When making pickled fish, of course, the pickled cabbage is indispensable, cut into shreds.

3. When the ingredients are ready, you can start cooking. Now sauté the Sichuan peppercorns and chili noodles in the oil pan.

4. Add dried chili peppers, spicy millet, chives, ginger slices and fish bones.

5. Then add about one liter of water to cook the soup. After adjusting the flavor, cook it for about ten minutes.

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

7. Boil the previously marinated fish fillets in the remaining soup.

8. When the fish fillets are cooked, pour the soup onto the plate on the bottom of the sauerkraut. Saute the dried chili peppers in strong oil until fragrant and pour over the fish.

9. Sprinkle with pepper, and a fragrant pickled fish is completed.

, feed refined salt for a while, then add starch and sesame oil to make a paste.

(2) Use a small bowl to add Shaoxing wine, sesame oil, sugar, vinegar, monosodium glutamate, soy sauce and starch to marinate the sauce and set aside.

(3) Add a spoonful of gravy and add oil. When the heat reaches the seventh level, fry the meat pieces in a spoon until golden and crispy. Take them out.

(4) Add a tablespoon of oil, add onions, ginger, garlic, cucumber slices, and winter bamboo shoots and stir-fry for a few times. Add the fried meat pieces, and pour the marinated juice into the spoon. Inside, turn a few over, drip with sesame oil, take out a ladle and put on a plate.

12. Mushu Pork

Crack the eggs into a bowl, add refined salt, stir, and fry the eggs in an oil pan. Add lard to the pot, simmer the minced green onions, add shredded pork and stir-fry, add cooking wine, soy sauce, MSG, then add eggs, and stir-fry the fungus.

13. Longjing Shrimp

1. Peel the shrimps, squeeze out the shrimps, change the water and wash again. Repeat this process three times, take out the shrimp until they are white, drain the water (or use a clean dry towel to absorb the water), put it in a bowl, add salt, monosodium glutamate and egg white, stir with chopsticks until it becomes sticky, add dry starch and mix for sizing .

2. Take a tea cup, put tea leaves in it, brew it with 50 grams of boiling water (do not cover it), leave it for 1 minute, filter out 40 grams of tea juice, and set aside the remaining tea leaves and juice.

3. Heat the wok, grease the pan with oil, add cooked lard, heat until it is 40 to 50% hot, add the shrimp, and quickly use chopsticks to break them up, take them out after about 15 seconds, and pour Drain oil in a colander.

4. Leave a little oil in the wok and put it on the fire. Pour the shrimp into the pot, quickly pour in the tea leaves and tea juice, cook the wine, add salt and MSG, stir-fry a few times, and it's ready. Remove from pan and plate.

14. Boiled Pork Slices

1. Cut the pork tenderloin into thin slices (cut against the grain) and season with marinade for 15 minutes.

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

3. Heat oil in a clean pan. When it is 60% hot, add Sichuan peppercorns and dried chili sections, garlic slices, ginger slices, green onion sections, and Pixian bean paste and stir-fry until fragrant. Then add an appropriate amount of stock or water, add an appropriate amount of salt, bring to a boil, put the vegetables down and blanch them briefly, then pick them up and put them in a bowl.

4. Slide the meat slices into the water in the pot, spread them out, pick them up and put them on top of the dishes just now. Pour the soup in the pot into the bowl, not too little, so as not to use too much. Nothing better than sliced ??meat.

5. Sprinkle a large amount of Sichuan peppercorns and dried chili noodles on top of the meat slices, and set aside an appropriate amount of minced garlic and chopped green onion. Take another pot, pour in a lot of oil, heat it, and pour it over the meat slices.

15. Beijing Zhajiang Noodles

1. Pour the dark soy sauce and yellow soy sauce into a large bowl, then add 150 ml of water and slowly mix evenly with chopsticks; cut the scallions into small pieces Mince and set aside.

2. Pour more oil into the wok than the stir-fry and heat it. When the oil is hot, add the minced green onion and stir-fry for half a minute. Add the minced meat and stir-fry together until it changes color and becomes dehydrated, then pour Add the well-mixed yellow sauce and stir-fry slowly over low heat for 7 or 8 minutes.

3. Blanch the washed mung bean sprouts in boiling water and take them out immediately; wash the cucumber and cut into shreds; chop the garlic into minced garlic and set aside.

4. Boil the water in which the mung bean sprouts have been blanched, put in the noodles and cook, then take out the noodles and immerse them in cold boiled water, then scoop them up and put them into a bowl.

5. Finally, put the mung bean sprouts and cucumber shreds on the noodles, add 1 tablespoon of the fried fried sauce and minced garlic, then pour a little vinegar and mix well.

16. Spicy Chicken

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

2. Put the pre-flavored chicken into the oil pan and fry until the surface is golden brown and take it out.

3. Re-heat the pot, pour a small amount of vegetable oil and sauté the onions, ginger and garlic, then add the Sichuan peppercorns and chili peppers and stir-fry until fragrant, add the fried chicken and continue to stir-fry, pay attention Don't burn the peppers. Just sprinkle a little sugar before taking them out of the pan. If you like, you can also sprinkle some cooked sesame seeds and you're done!

17. Braised Pork

2. Put rock sugar in a wok with water, add soy sauce and cook until it becomes gelatin, add cut breast meat, wine, and salt and mix well, then add Sichuan peppercorns, star anise, and southern milk, and simmer over low heat until cooked.

3. Arrange the braised breast meat neatly in the bowl, and then place it on the plate.

18. Coke Chicken Wings

1) Pour water into the pot and bring to a boil over high heat. Add the chicken wings and blanch them for 2 minutes before taking them out. Wash the scum on the surface of the chicken wings with clean water, drain and set aside. Cut green onions into sections, peel and slice ginger.

2) Pour oil into the pot and heat it to 40% heat. Add cloves, star anise, peppercorns, cinnamon and bay leaves. After frying until fragrant, add green onion segments and ginger slices and saute until fragrant.

3) Pour the chicken wings into the pot, stir-fry for 1 minute, then add cola and water. Pour in the dark soy sauce and mix well, cover with a lid, turn to medium heat, and simmer for 20 minutes.

4) Open the lid, turn to high heat, and cook for about 3 minutes until the soup becomes thick.

19. Curry Chicken Nuggets

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

2. Blanch the chicken pieces to remove the blood.

3. Add oil to the pot and heat it until it is 40 to 50% hot. Add the chicken pieces and slide them with oil until they are 70 to 80% cooked and take them out.

4. Add base oil to the pot, add green onions and ginger slices and stir-fry until fragrant, then add curry powder and stir-fry for a while, then add chicken soup, cooking wine, salt, MSG, chicken, and use Burn on low flame.

5. When the chicken is crispy, remove the onions and ginger, and serve when the juice thickens.

20. Home-style fried noodles

1. Cut the cabbage into shreds, then rinse with water; mince the green onions.

2. After preparing the ingredients, you can cook the noodles. Roll out the noodles with your hands and put them into a pot of boiling water to cook. Then take them out and let them cool immediately. After drying the water, mix in a little vegetable oil. This is to make them The noodles don't stick to each other.

3. Pour an appropriate amount of oil into the wok, heat it up, add the chopped green onion and stir-fry until fragrant, then add the minced meat, stir-fry until it changes color, then add chili sauce, soy sauce, salt, chicken powder and cooking wine and stir-fry briefly. Then add the cabbage and stir-fry evenly, then add the noodles, stir-fry the vegetables and noodles evenly, add a little water, cover the pot, simmer for a while, mix the noodles and vegetables evenly, and take it out of the pot and serve it on a plate.

21. Twice-cooked pork

1. Pour a small amount of oil into the pot, because the pork belly will produce some oil. When the oil is 7 minutes hot, the meat will be cooked. You can fry the meat for a while. Fry the fat out of the meat.

2. When the meat is fried until it is a little golden, pour the Pixian bean paste with water into the pot and stir-fry for a while.

3. Add hot pepper (or other side dishes) and stir-fry until cooked.

4. When it is almost cooked, add water to collect the juice and remove from the pot.

Tips:

Because Pixian Doubanjiang is very salty and the sauce itself has a taste, so there is no need to add other seasonings and the taste is very good. If the taste is lighter, it must be Use less Pixian bean paste.

Twenty-two, saliva chicken

1. Wash the chicken legs, remove the subcutaneous fat, boil the pot, and steam over high heat for 5 minutes.

2. Turn the chicken legs over, steam over high heat for 5 minutes, then turn off the heat and continue to simmer for 10 minutes; prepare a basin of ice water with ice cubes and ginger slices, and soak the chicken in it until it is completely cool. .

3. Cut some cucumber segments and make the sauce: 4 tbsp red oil, 2 tbsp sugar, 2 tbsp vinegar, 2 tbsp light soy sauce, 2 tbsp pepper oil, 1 tbsp rice wine, 2 tbsp sesame seeds, fragrant peanuts Mix a small handful, a spoonful of chopped chili, minced chives, minced ginger, 1/4 spoon MSG, 3 grams of salt, and 1/4 cup of ice water.

4. Cut the chicken into pieces, pour the prepared juice on top, mix well and refrigerate for 30 minutes before eating. The spicy and numbing taste is delicious

2 13. Guobao Pork

1. Cut the pork tenderloin into 7 cm long, 5 cm wide and 0.2 cm thick slices. Mix well with salt and cooking wine to taste; use water starch and a little salad oil. Make a thick paste; use soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch, etc. to make a sauce.

2. Put the wok on the fire, put in the salad oil and heat it until it is 60 to 70% hot. First mix the well-cooked meat slices with the thick paste, then spread them out piece by piece, and put them into the pot one by one. Fry until crispy on the outside and tender on the inside, remove and drain.

3. Leave the bottom oil in the pot, add shredded ginger and green onion, fry until fragrant, add the fried meat slices, cook in the sauce, stir evenly, remove from the pot and put on a plate, sprinkle with coriander and serve.

Twenty-four. Kung Pao Chicken

1) Cut the chicken breast into 25px dices, add salt (1/2 teaspoon), cooking wine and dry starch, stir evenly, and marinate Make for 5 minutes. Cut the green onion into pieces slightly smaller than the diced chicken, and cut the green onion and ginger into mince. Dice green and red peppers.

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

3) Heat the pot, pour in the oil, then add a little sesame oil, add the Sichuan peppercorns when the oil is cold, wait until the Sichuan peppercorns are fragrant and the color becomes slightly darker, then add the dried chili peppers and sauté until fragrant.

4) Add the diced chicken and stir-fry until it changes color, add the green and red pepper diced, stir-fry for 10 seconds, pour in the prepared sauce, stir-fry over high heat for 1 minute, then pour in the fried Good peanuts will do.

25. Chongqing Spicy Chicken

1. Cut the whole chicken into small dices.

2. Sprinkle light soy sauce, salt and MSG on the diced chicken, adjust the flavor, add it to the cooking wine and let it cook for about 30 minutes.

3. After heating the oil, first add the green onion, shredded ginger and garlic to the pot.

4. Add in the delicious chicken and stir-fry.

5. Then add dry red pepper and Sichuan peppercorns, stir-fry over high heat until fragrant.

6. Finally, add salt, MSG, and sugar to taste, and serve.

Twenty-six, Di Sanxian

1. Peel the eggplant and potatoes and cut them into hob pieces; break the green pepper into small pieces by hand.

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

3 , then pour the eggplant into the oil pan, fry until golden brown, add the green pepper cubes and scoop them up together.

4. Use a small amount of hot oil to sauté chopped green onions and minced garlic until fragrant, add stock, light soy sauce, sugar, salt, eggplant, potatoes and green pepper pieces and cook slightly.

5. Add aquatic rice flour and reduce the juice over high heat.

Twenty-seven. Chestnut Roast Chicken

1. Remove the thick bones from the chicken and chop into long cubes about 3 cm wide. Wash and drain chestnut meat. Cut green onions into 3cm sections. Cut the ginger into long, 1 cm wide slices.

2. Heat the oil pan until it is six-mature, then fry the chestnut meat until golden brown, pour into a colander and filter the oil.

3. Heat the oil pan again until it is cooked, add the chicken pieces and stir-fry until the water is dry, add Shaoxing wine, then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes.

4. Take 1 earthenware bowl, put a bamboo grate on the bottom, pour the chicken pieces in the wok with the soup, simmer over low heat until 80% rotten, add the fried chestnut meat , continue to simmer until soft, then pour into the wok, add MSG, green onion segments, sprinkle with pepper, bring to a boil, thicken with corn starch water, and pour in sesame oil.

Twenty-eight. Sweet and Sour Pork

1. Shred the pork chop and cut it into strips about four centimeters long and one centimeter square. Add rice wine, salt and MSG to the meat strips. Mix well and mix well. Put a tablespoon of sugar, vinegar, dark soy sauce, salt, monosodium glutamate and starch into a bowl. Beat in eggs and mix into gravy. Chop green onions and mince ginger and garlic.

2. Put the oil on the pot and heat it until it is 60% hot. Mix the meat strips with the whole egg starch paste, add them to the pan one by one and fry them until they are just slightly yellow. Take them out quickly.

3. When the oil temperature in the pot returns to 70% hot, add the meat strips to the pot and fry again until golden brown. Turn off the heat, remove and drain the oil.

4. When the oil in the pot is poured out, leave the bottom oil and heat it until it is 50% hot. Add minced ginger and minced garlic and 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 add the gravy in a bowl.

6. After the juice is collected, pour it on the meat strips and sprinkle with sesame seeds. Serve.

Twenty-nine. Preserved Egg Tofu

1. Boil a large piece of tofu with fat in boiling water and let it cool. Cut the preserved egg into small pieces. 2. Place the preserved egg on the tofu and sprinkle with chicken essence. , salt, chopped green onion, pour soy sauce, sesame oil and add coriander and serve.

3. Stir when eating.

Thirty. Dry-fried tenderloin

1. Cut the tenderloin into diamond-shaped pieces.

2. Mix the pork pieces with MSG, salt, 5 grams of sugar, 5 grams of ginger juice, and 10 grams of cooking wine. Marinate for 10 minutes and then add a thin layer of wet starch.

3. Heat the frying spoon and add peanut oil. When it is 70% to 80% hot, drop the tenderloin piece by piece into the spoon and fry until the surface becomes taut. Then fry over low heat.

4. After the meat is deep-fried, return the spoon to the high heat and cook until the outside is dry and the meat is golden red in color. Take it out immediately and put it on a plate, add pepper and salt and serve.

Preparation tips:

1. Squat-frying means that this dish requires hot oil at the beginning, and then switch to low-fire squatting in the middle, so that the inside and outside of the meat can be fried uniformly. When frying, do not keep frying on a high fire to prevent the outside from being mushy and the inside from cooking.

2. Due to the frying process, 1000 grams of peanut oil needs to be prepared, and the actual consumption is 40 grams.