First, bean curd stuffed with green pepper

Ingredients: green pepper, pork, eggs, old tofu, garlic, onion, salt, chicken powder, soy sauce, bean paste, cooking wine, water starch, raw flour and oil.

Practice:

1. Cut the cleaned green pepper into 5cm-long sections, cut it from one side and remove the seeds; Chop the washed old tofu for later use; Chop the cleaned pork into minced meat; Chop garlic and onion.

2. Put the minced tofu and minced meat into a bowl, add a little salt, chicken powder, soy sauce, egg yolk, and sprinkle with raw powder to make stuffing; Evenly spreading green pepper with raw flour, and putting a proper amount of stuffing into green pepper blocks to prepare green green peppers; Take the pot with oil, put the green pepper into the pot with the opening facing down, and fry for 2 minutes until the surface is golden yellow; Take out the fried fermented green pepper for later use.

3. Leave oil in the bottom of the pot, add minced garlic and saute until fragrant, pour in a little cooking wine, add appropriate amount of water, then pour in soy sauce and soy sauce, add appropriate amount of bean paste, salt and chicken powder, stir well, bring to a boil with high fire, add the brewed green pepper, cover it, and cook for about 5 minutes with low fire until it tastes delicious.

4. Uncover the lid, put the cooked green pepper out of the dish, pour the original soup into the pot with appropriate amount of water starch to thicken it, sprinkle a little chopped green onion, mix well with a spoon to make a thick juice, and pour the thick juice on the brewed green pepper.

Second, braised eel in sauce

Ingredients: 3 Monopterus albus, garlic 10, ginger slices, a little onion, cooking wine 1 spoon, June bean paste 1 teaspoon, soy sauce 1 teaspoon, soy sauce 1 teaspoon, and sugar.

Practice:

1. Monopterus albus is slaughtered by the stall owner in the market, cleaned again at home, sprinkled with salt or white vinegar, and pinched twice, so that Monopterus albus is not so slippery; With a clean rag, hold the eel down, cut a horizontal knife on its back, and then cut it into inches; Peel the garlic and set aside.

2. Heat the oil in the pot, pour it into the eel section and stir-fry until the surface changes color; Pour in ginger slices, onion slices and garlic, stir-fry together for a few times; Pour in a tablespoon of cooking wine and a teaspoon of bean paste and stir well.

Third, pepper and hemp saliva chicken

Ingredients: chicken leg, Flammulina velutipes, cooked peanuts, minced garlic, scallion, chopped green onion, millet pepper, pepper, white sesame, Chili powder, edible oil, cooking wine, oyster sauce, soy sauce, aged vinegar, sugar, salt and chicken essence.

Practice:

1. Wash the chicken leg and cut it into blocks, wash the Flammulina velutipes and cut it into strips, wash and cut the onion and garlic, and wash and cut the millet pepper for later use.

2. Prepare the juice: millet pepper, Chili powder, white sesame seeds, minced garlic, chopped green onion, oil (pepper and pepper are removed) after frying, oyster sauce, soy sauce, aged vinegar, sugar, salt and chicken essence, and stir evenly for later use.

3. Boil the water from the pot, add the onion and ginger and cooking wine to the cold water of the chicken leg, and take it out for 0/5 minutes.

4. Boil water in another pot, boil Flammulina velutipes in cold water for 5 minutes, remove it after boiling and put it on a plate.

5. Spread the chicken leg meat, sprinkle with peanuts, pour the juice and sprinkle with chopped green onion.

Fourth, stir-fry pumpkins

Ingredients: pumpkin vine, garlic, salt, chicken essence, oil.

Practice:

1. Wash the pumpkin vines, and remove the leaves and old stems of the pumpkin vines. The small leaves on the tender tips of the vines can be preserved, and the whiskers on the vines can also be preserved.

2. Tear off the skin fluff of pumpkin vine, then clean it and filter it for later use.

3. Slice garlic cloves and partially mince them.

4. Heat oil in the pot, stir-fry garlic cloves under high fire, quickly stir-fry pumpkin vines together until they are cut off, add minced garlic, salt, sprinkle chicken essence and mix well.

Five, minced meat tofu

Ingredients: a small bowl of kimchi, ground pork100g, a piece of tofu, a spoonful of minced garlic, a spoonful of chopped green onion, a spoonful of cooking wine, 3 tablespoons of soy sauce, half a spoonful of sugar, a little pepper and a proper amount of water starch.

Practice:

1. Cooking wine for ground pork, pickled with pepper 15 minutes. Cut the tofu into small pieces, and chop the kimchi, but don't cut it into powder. The minced garlic is fragrant. Pour in ground pork and stir-fry until white. Stir-fry kimchi, pour in light soy sauce and stir-fry sugar for two minutes.

2. Add water to boil. Add tofu and boil. Pour in the prepared water starch and burn for half a minute. Sprinkle chopped green onion and start the pot.