Today’s eight dishes are carefully selected by editors and cooked by more than 8,000 people, guaranteed to conquer the stomachs of the whole family~

/Fried Squid with Chili/

Ingredients: squid, red pepper, ginger, garlic

1. Three squid heads, after thawing, take out the eyes and teeth of the squid, tear off the black skin on the outside of the squid heads, cut the head once but not Cut off, smooth the squid, and cut the squid into segments of basically the same length without interruption.

2. Wash the small red peppers and cut them into red pepper rings; wash the small green peppers and cut them into green pepper rings; garlic and ginger slices are suitable.

3. Boil more water in the pot, pour in the squid, bring to a boil over high heat, soak the squid thoroughly, take it out, wash it with cold water and filter out the water.

4. Heat the pan and remove the oil, add red pepper rings, garlic slices and green pepper rings and stir-fry over high heat. While frying, add a small amount of water several times. After the peppers are fragrant, add them to the pot, add an appropriate amount of bean paste, then add green and red pepper rings and stir-fry evenly.

5. Stir-fry all the squid tentacles and ginger slices, stir-fry all the sauce on the squid tentacles, also pour in an appropriate amount of water, turn to low heat, add an appropriate amount of salt, chicken essence and soy sauce, Turn up the heat and stir-fry evenly, then remove from the pan.

/Grilled eggplant with pork/

Ingredients: eggplant, pork stuffing, soy sauce, pepper, soy sauce, cornstarch, olive oil.

1. Wash the eggplant, do not cut the bottom, and cut into 5-6 knives.

2. Add a small amount of water, light soy sauce, dark soy sauce, salt, cornstarch, olive oil, and pepper to the pork filling.

3. Stuff the prepared meat into each cut.

4.Put it in the baking pan.

5. Preheat in the electric oven at 200 degrees for 7 minutes

6. Take it out. You can pour tomato sauce or oyster sauce.

/Mazhi Jiaoyan Small River Fish/

Ingredients: small river fish, cooked sesame seeds, pepper, flour, green onions, peanut oil, ginger.

1. Remove the gills and internal organs of the small fish, clean them and drain them (if it’s too troublesome, just tear off the head of the small fish with internal organs)

2. Add salt, cooking wine, onion and ginger, mix well, and marinate for 10 minutes. (If the fish is marinated in advance, it can remove the fishy smell. Do not leave the marinated fish for too long, otherwise the fish will become hard)

3. Pick up the onion and ginger, filter out the water, and sprinkle it on the fish Use a layer of dry flour to evenly coat the fish body with a layer of dry flour (it is best to use kitchen paper to dry the water on the surface of the fish, otherwise too much water will cause the fish to stick to too much dry flour, affecting the effect of frying the fish)

4. After the pot is heated, the lower layer of oil will be thin. After the oil is hot, put the flour-coated fish into the pot, fry over medium heat until golden brown on both sides, and remove. (Fish that has been fried in advance and then deep-fried or stir-fried will have a more mellow taste.)

5. Use the base oil in the pot to sauté the chopped green onion (fry the chopped green onion over low heat until it is slightly yellow, and then add it when the aroma is strong) Add the fish, the flavor of chopped green onion will be highlighted)

6. Stir-fry the fried small fish (lightly fry the small fish to avoid damaging the fish)

7. Sprinkle Salt and pepper, stir-fry evenly (salt and pepper can be replaced with black pepper, Sichuan peppercorn powder, cumin powder, etc.)

8. Sprinkle a layer of millet, Sichuan peppercorns and cooked sesame seeds, mix well. pot.

Sour radish and old duck soup

Ingredients: old duck (half), fresh white radish (half).

1. Wash the old duck and chop it into small pieces. Peel and cut the white radish into cubes and set aside. Cut green onions into sections and slice ginger.

2. Pour water into the pot, add duck pieces, bring to a boil over high heat, skim off the blood foam, and continue to cook for 5 minutes. After taking it out, rinse the foam on the surface of the duck slices with clean water. Pour the water out of the duck. Number

3. Take a pot (the pot you just washed), pour water, add duck meat, star anise, pepper, green onion, ginger, and then pour rice wine.

4. After the fire comes to a boil, pour in the chopped white radish pieces, open the lid and cook for 5 minutes, then pour in the old duck soup, cover and simmer over low heat for 1.5 hours. Before serving, add salt to taste.

9. Pick up the pan and put it on a plate.

/Korean Chili Sauce Braised Pork Ribs/

Ingredients: Pork Ribs, Onions, Carrots, Potatoes, Garlic

1. Cut the potatoes and carrots into hob pieces , slice onions and set aside.

2. Wash the ribs, put them into the inner pot together with potatoes, carrots and onions, and add all the sesame

5. Wipe the outer surface of the inner pot and put it in the pot . Gently rotate the insert and press the nutritious stew onto the ribs.

At this time, the indicator light flashes etc. After flashing for 7 seconds, the function light will continue to light up, it's okay.

6. After the ribs are stewed, the corresponding function indicator light will go out and the heat preservation light will be turned on. When you hear dripping water, lower the float and open the lid.

/Hericium, Pork Belly and Lotus Seed Soup/

Ingredients: pork belly, Hericium, lotus seeds, salt, pepper, ginger, cooking wine.

1. Soak the lotus seeds in advance. If it is cored, use a toothpick to remove the lotus core, otherwise the stew will be bitter. Lotus seed heart reduces fire, this soup is warm and nourishing to the stomach, you can omit the lotus seed heart. Dried Hericium mushrooms are difficult to handle. If not handled well, it will be very painful. So I bought it directly and processed it without washing or soaking. Ready to use

2. First, clean the pork belly. The pork belly I just bought was covered in mucus. Rinse the debris on both sides with running water, then pour some white vinegar, rub it, and then wash it off. Add flour and continue kneading. Chongjing. After eating it twice, the pork belly is very delicious.

3. Boil a pot of hot water and put a plate into the pork belly. Hold up the pork belly. Blanch for about 3 minutes. That set of plates is to prevent the pork belly from shrinking severely after being scalded.

4. Blanch the blanched pork belly and scrape off the old skin, dead calluses and fat on both sides with a knife. Continue rinsing with warm water. The soup made this way will not be greasy.

5. Stuff the Hericium mushrooms into the pork belly. Place it in a saucepan and add enough hot water. A small piece of ginger. Boil for about half an hour, then reduce to low heat and simmer. The total duration is about 2 hours.

6. This is when the soup turns white after simmering for about an hour and a half. Remove the pork belly and cut into strips with a knife or kitchen shears. Place in saucepan and continue simmering.

7. Pour in the washed lotus seeds at the same time. Continue cooking for about half an hour. Finally, add an appropriate amount of salt according to personal taste. If you like chili, you can also add some. This soup is very delicious, so you don't need to add chicken stock.

/Steamed Pork Ribs/

Ingredients: Pork Ribs, rice, pepper, star anise, cinnamon, bay leaves, white buttons, salt, sugar, soy sauce.

1. Cut the ribs into sections, add appropriate amount of soy sauce, 1 spoon of salt, and 1 spoon of sugar and marinate for more than half an hour.

2. At this time, you can start making rice noodles. Add peppercorns, star anise, white buckwheat, cinnamon, and bay leaves to the rice and stir-fry over very low heat.

3. After cooling, take out the large pieces of cinnamon bark, star anise, bay leaves, and white buttons, and put the rest into a food processor to crush slightly.

4. Add the marinated pork ribs and mix well.

5. Find a steamer, put lotus leaves or bamboo leaves on it, and put it in the ribs.

6. Steam for 1 hour. After serving, sprinkle with chives and chilies.

Wishbone Duck Soup

Ingredients: Duck, tea tree mushroom, ginger slices, salt.

1. Soak the dried tea tree mushrooms in warm water for about 20 minutes, then rinse thoroughly.

2. Wash the duck, remove its internal organs, cut into pieces, then put it into boiling water and cook for a minute or two.

3. Take out the cooked duck and put it into warm water and start making soup. Add ginger slices and tea tree mushrooms.

4. Cook over low heat for more than 3 hours, then add salt to taste.

/Bitter Melon and Spare Ribs Soup/

Ingredients: Bitter Melon, Spare Ribs, Ginger

1. Put the ribs in a large bowl, put it out, and smoke 1 teaspoon. Add 1/2 tsp salt, 1/2 tsp sugar, 1 tsp pepper, 1 tsp cooking wine and marinate until it starts to gel. Then, add 1 tablespoon of water until the water is completely absorbed, add 1/2 teaspoon of cornstarch, and leave them in a compact box overnight.

2. Open the pot over high heat, add cold water, 3-4 slices of ginger, then immediately add the ribs and blanch them. The water boiled, the blood from the flesh seeped out, and the foam spread to the surface. Use a spoon to set aside the scum, roll for 3-5 minutes, and use hot water to remove the scum. If you are afraid of eating bitter melon, you can also blanch it slightly.

3. At the same time, put the tiles into another stove, add 3-4 pieces of ginger, boil the water half way, and bring to a boil.

4. Put the washed ribs into the casserole, cover the pot and roll slowly. At this time, you can free your hands to deal with bitter melon.

5. Cut the bitter melon

1. A little salt, 1 piece of fermented bean curd, a little sesame oil, 2 spoons of sesame paste, a little chili oil, 1 spoon of soy sauce, 1 spoon of light soy sauce, white pepper A little powder, a little pepper oil, a little fine sugar.

2. Stir evenly in one direction, finally add chopped green onion, mix well and set aside.

3. Boil fresh noodles in a pot, refrigerate and drain.

4. Take it out, put it into a large bowl, and mix it with the tofu and sesame sauce.