In the kitchen in summer, there are not only lampblack, but also baking stoves. I had no appetite in the hot summer, not to mention I couldn't eat after the hot kitchen smoked the lampblack. I wanted to go out and buy some pot-stewed vegetables, but I found the price was amazing. In fact, the method of marinating is very simple. I'll share with you a few dishes based on zero that lazy people can cook. Put it in the refrigerator in summer and take it out when you want to eat. It is also a must-have dish for chasing dramas and drinking. First, what do you want to eat in the home-cooked stew? The soup is also very good. I suggest people who don't want to cook try it. 1. ingredients preparation: prepare some eggs, put cold water in the pot, turn to medium heat for 5 minutes after the fire is boiled, and cook the eggs into delicious eggs. After cooking, take it out and cool it in cold water, which makes it easier to peel the shell. After the egg is cooled, roll it on the chopping board several times to peel off the eggshell, and then cut two knives on both sides of the egg to make it tasty when marinating. Peel a section of lotus root and cut it into uniform hob blocks; Then prepare a proper amount of dried incense for use; Wash shallots and cut into sections; Ginger slices are put together; Grab a handful of dried peppers, a few fragrant leaves, a piece of cinnamon, a few peppers, a few cloves, a few cardamom, and two star anise for later use. Prepare some chicken wings, blanch them with cold water to remove blood and impurities, boil the water, remove the floating foam from the pot, cook for about 2 minutes, pour out the chicken wings, and rinse off the blood foam with clear water for later use. 2. Start making brine: After all the ingredients are ready, we start cooking, burn oil in the pot, pour the prepared spices when the oil temperature is 50% hot, add a few rock sugar and stir-fry the fragrance of the spices, and the rock sugar will stir-fry the sugar color. Stir-fry the chicken wings a few times to let them absorb the flavor of spices. Pour a proper amount of water along the edge of the pot, add 5g of oyster sauce, soy sauce 10g, 5g of coloring soy sauce, 5g of salt and 3g of chicken essence, stir and melt the seasoning, and then pour in lotus root, egg and dried coriander. After the fire boils, pour the soup and vegetables into the casserole, which has better thermal insulation and more delicious taste. Cook until the soup comes out. After 40 minutes, our delicious pot-stewed dishes will be ready. If you don't worry about eating, it will be better to soak for another night. Secondly, this dish of steamed bread and braised pork is really unique, which is very suitable for family members to eat when they improve their lives at home. 1. Prepare ingredients: We prepare a handful of shallots and tie them into knots; Ginger is scattered together and put together with onion knots; Cut a little chopped green onion for later use. Prepare a few fragrant leaves, a few galangals, 2 grams of cinnamon, 2 pieces of star anise, and a proper amount of rock sugar to add flavor and color. Many people may not have galangal and cinnamon at home. In fact, adding these two ingredients to braised pork will make it more fragrant and soft. Remember to add next time. 2. Treatment of pork: Burn pork belly with a musket to brown the pigskin. The purpose of this step is to remove residual pig hair, destroy sweat glands, tighten pig skin and reduce the fishy smell of pig skin. After the pigskin is browned, add clean water, brush off the brown marks with steel balls, and be careful not to leave the steel wires of the steel balls on the pigskin. Boil water in the pot, add 8 grams of cooking wine, 2 grams of salt, and add cold water to pork belly, so it is easy to boil the blood and impurities of pork belly. After the water is boiled, remove the floating powder from the pot, cook for about ten minutes on low heat, and take out the pork belly and shower; Pork belly is cut into three sections, and then cut into slightly thicker slices. 3. Boil the sugar color: after burning the oil in the pot and fully sliding the pot, pour out the hot oil and pour in the cold oil. When the oil is slightly hot, add 30 grams of white sugar. In this process, turn on a small fire and slowly heat up. Keep stirring the spoon to melt the sugar, and the sugar will gradually turn light brown. When the sugar color changes from big bubbles to small bubbles, pour boiling water equal to the sugar color. If you use cold water, be sure to use boiled water. Not only will the sugar color fry, but it is also easy to agglomerate and mix well. 4。 Start marinating: burn the oil in the pot again, add the prepared aniseed and stir fry a few times, pour in the right amount of water, and add a bottle of carved wine and 30 grams of cooking wine. Add pork belly slices, pour in 100g light soy sauce, the taste is very fresh 100g, and the sugar color 180g. Add shallots and ginger, cover the pot and cook for about 30 minutes. After 30 minutes, take out the onion, ginger and aniseed, add 4 grams (2 spoonfuls) of chicken powder, cover the pot and continue cooking for 10 minute. Pork belly slices have been cooked, cooked thoroughly and delicious, and the soup is slowly put away until it is thick. When collecting juice, you only need thick soup. Don't be too dry. These soups are good for mixing noodles and bibimbap. It's a pity to boil them dry. Slice the pork belly and put it on a plate, then pour the soup, and finally sprinkle with chopped green onion as an ornament. Serve delicious.