roast meat with potatoes

ingredients: 1 big potato, 1 slice of chicken breast, 1 spoon of chopped pepper, 3 garlic grains, 1 spoon of bean paste, a little starch, half a spoon of soy sauce and 1 spoon of cooking wine.

Practice: 1. Peel potatoes, clean them, cut them into hob blocks, and slice garlic.

2. Wash the chicken breast, cut it into shreds, grab it evenly with starch, soy sauce and cooking wine, and marinate for a while.

3. After the wok is heated, add a proper amount of oil to heat it, add garlic slices and stir-fry until fragrant, then add potato pieces and stir-fry for a while.

4. Add the clear water that covers the potatoes, pour some soy sauce and mix well.

5. stew the potatoes until they are 8% cooked. add the marinated chicken breast, chopped pepper and bean paste. I don't add any salt, but it tastes just right. stir fry for 1 minute and then collect the juice on high fire.

scrambled eggs with Chili peppers

ingredients: 8 chicken gizzards, 6 green peppers, 4 red peppers, 4 garlic grains, 1 ginger, 1 onion, half a spoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of spicy sauce and a little chicken essence sesame oil.

Practice: 1. Wash and cut the chicken gizzard into pieces, put the cut chicken gizzard into a bowl, add a proper amount of water, add a little salt and cooking wine, add a few slices of ginger and shallots and marinate for 1 minutes.

2. Add cooking wine to the marinated chicken in cold water to remove fishy smell, boil the excess blood powder in the fire, skim off the floating powder, blanch until it stops growing, and then take it out, clean it and control the water for later use.

3, red and green peppers, washed and cut into sections, sliced onion and garlic cloves, shredded ginger.

4. Add oil to the wok. When the oil is hot, add onion and garlic slices, stir-fry shredded ginger until fragrant, add eggs and add a spoonful of hot sauce and a little cooking wine.

5. Add chili, pour soy sauce, add salt, stir fry for a while, and finally add chicken essence sesame oil.

Sauté ed mushrooms with Chinese cabbage

Ingredients: 1 small cabbage, 1 mushroom, 1 small pork belly, 1 onion, 1 ginger, 2 dried peppers, 1 spoon of salt and 1 spoon of soy sauce.

Practice: 1. Wash the Chinese cabbage, cut it into pieces with an oblique knife, wash the mushrooms and tear them into strips.

2. Slice the pork belly, cut the onion into chopped green onion, mince the ginger, and cut the dried pepper into sections.

3. Heat the oil in the pan, add the dried red pepper, chopped green onion and Jiang Mo to the pan, pour in the cooked pork belly, stir-fry and change color, and add soy sauce to improve the color.

4. Pour in the mushrooms and stir-fry until the mushrooms are weak. Add the cabbage and stir-fry until the cabbage becomes soft.

5. Add salt and stir-fry. It's delicious after dinner.

Fish with pickled vegetables

Ingredients: 1 squid with a weight of more than 2 kg, 2 pickled vegetables, 1 dried pepper, 1 garlic, 1 ginger, 6 shallots, 1 egg white, pepper, cooking wine, sugar, white vinegar and starch.

Practice: 1. Remove the black film from the fish belly, dry the water after washing, chop off the head and tail, cut off the fins, and separate the fish from the bones with a knife along the bones.

2. Cut the fish into large pieces with an oblique knife, and cut the chopped fish head and bones into pieces. Add 1 spoon of cooking wine, half a spoon of salt and half a spoon of pepper to the fish bones, then marinate for 1 minutes, then wash them with clear water several times to control the moisture.

3. Put a little salt, half a spoonful of pepper, a little cooking wine, a spoonful of starch and an egg white into the fish, and marinate for 1 minutes to make the fish fully tasty.

4. blanch the pickled cabbage in boiling water, take it out and rinse it, dry it, cut it into sections, cut the dried pepper into sections, cut the garlic into sections, cut the onion into sections, and cut the ginger into powder.

5. Pour an appropriate amount of oil into the wok, and fry the fish bones and fish heads until golden on both sides.

6. Wash the wok, heat it with an appropriate amount of oil, add Jiang Mo, garlic slices and dried Chili peppers to stir fry until fragrant, then add the cut sauerkraut to stir fry until fragrant, and then add the fish bones with just fried fish heads to stir fry for a while.

7. Add boiling water, boil over high fire, skim off the froth, add half a spoonful of salt, half a spoonful of white vinegar, 1 spoonful of pepper and a little sugar to taste, reduce the heat and continue to cook until the soup turns white, then take it out and pour it into the bottom of the pot.

8. Continue to boil the soup, then grab the fish fillet into the pot, cook it quickly for 4 seconds, take it out, pour it into the pot with the fish bones, pour the soup into the pot, sprinkle some onion slices, burn a little oil in the pot, add a little dried Chili slices to stir fry, and pour hot oil on the fish.