Garlic carrots---a Sichuan home-cooked dish that costs 2 yuan

Ingredients: 2 carrots, 4 green garlic (also called garlic sprouts), 4 garlic cloves, about 10 cloves

Seasoning: 1/2 tsp salt (3g), 1/4 tsp pepper (1g), 1/2 tsp Sichuan peppercorn powder (1g), 1/2 tsp soy sauce (3ml), 1/4 tsp MSG (1g)< /p>

Method:

1) Peel the carrots and cut them into diamond-shaped slices. Wash the green garlic and cut it into small sections. Peel the garlic and chop it with a knife. Do not use a garlic press, otherwise it will fry It is easy to burn the pot, and the taste is not as good as using minced garlic. 2) Heat the pan and pour in oil. When the oil is 50% hot, add minced garlic and fry until fragrant. When the minced garlic turns golden brown, add carrot slices and stir-fry until the carrot slices become soft. Add salt. , pepper, Sichuan pepper powder, soy sauce and MSG, stir-fry evenly. 3) Pour in the green garlic segments, stir-fry for about 15 seconds and serve.

Fragrant, soft and glutinous braised pork - found a new way to make braised pork

Ingredients: 500g pork belly, 1 cinnamon stick, 3 star anise (also called aniseed) 5 slices of ginger, 6 red dates (optional)

Seasoning: 2 tablespoons of dark soy sauce (30ml), 1 teaspoon of salt (5 grams), 3 teaspoons of sugar (15 grams)

Method:

1) Cut the pork belly into 2 cm pieces, peel and slice the ginger. Pour oil into the pot. When the oil is cool, add cinnamon and star anise and stir-fry over low heat until fragrant. Then increase to high heat. Add pork belly and stir-fry until the color changes. Continue to stir-fry for 2 minutes until oil comes out. 2) Pour in dark soy sauce, sugar and salt, stir-fry all the seasonings evenly, and continue to stir-fry for 5 minutes to add color and flavor. Then pour in boiling water (must be boiling water), the amount of water should cover the meat noodles, and skim off the foam after boiling. 3) Add red dates and ginger slices, cover with lid, turn to low heat and simmer for 40 minutes. During this period, pay attention to the amount of water in the pot. If it is not enough, add a little boiling water. After 40 minutes, open the lid and turn to high heat to reduce the soup, so that there will be a layer of thick and rich soup wrapped around each piece of braised pork.