The delicious food on the tip of the tongue often comes from the simplest ingredients. Today, I will share with you some home cooking methods, and cook the most delicious food with the simplest ingredients, which is economical and nutritious. Let's take a look at what delicious food there are, and those who like it will learn quickly.

1. Stir-fry bacon with green pepper

1. Prepare about half a catty of smoked bacon and cut it into even slices; A handful of green pepper, cut into pieces with an oblique knife; A red pepper is cut into strips for color matching; Prepare Jiang Mo, minced garlic and a little dried red pepper.

2. Boil water in the pot, add a little cooking wine to remove the fishy smell, pour in the cut bacon, blanch for about two minutes, and then pour out the water.

3. Add a spoonful of cooking oil to another pot, pour in bacon, lubricate for about 15 seconds, and then pour out the oil control;

4. Add a little cooking oil to the pot, add ginger, garlic and dried red pepper until fragrant, then add green and red pepper, stir-fry a few times quickly, add bacon, continue to stir-fry, and pour a little cooking wine from the side of the pot to remove fishy smell; Add 1 gram of chicken powder, 1 gram of sugar, 1 gram of pepper and 5 grams of light soy sauce, stir-fry quickly for 3 seconds, melt all the seasonings, then turn off the fire, put the pan on the plate, and stir-fry the bacon with green pepper for appetizing.

2. Preparation of ingredients and seasonings for fermented bass

: bass, soy sauce, soy sauce, fermented bass, ginger and shallots.

- Cooking process:

1. After washing the perch, make two cuts on the front and back of the perch, and then fry the fish until both sides are golden.

2. Slice the ginger, stir-fry it in a pot, and then add seasonings: soy sauce, soy sauce, and fermented wine.

3. Cover a half bowl of water, simmer for about 5 minutes according to the size of the fish, and sprinkle chopped green onion before taking out of the pot.

A home-cooked dish | fermented bass is equivalent to braising in soy sauce, except that it replaces cooking wine and white sugar with fermented wine, which has a special aroma and taste and also provides a special fragrance for this dish.

3. Fish-flavored shredded pork

1. Prepare a piece of tenderloin, cut it into thin slices and then cut it into filaments, and wash it in clean water. Prepare a handful of auricularia auricula soaked in advance, clean it and cut it into filaments.

2. Prepare a proper amount of magnolia slices, cut them into filaments, and soak them in clear water to remove the odor. If you don't have magnolia slices at home, you can use carrots instead. Come to a handful of pickled peppers and chop them into Chili paste to facilitate the taste; Garlic powder, Jiang Mo, a little spare.

3. Marinate the shredded pork: add a spoonful of salt, grab some cooking wine and mix it evenly, beat in an egg white to make the shredded pork gum in the same direction. When the shredded pork sticks to your hands, pour in a proper amount of soy sauce to stir the color evenly, then grab a little wet starch to lock the water in the shredded pork, pour in a little vegetable oil to prevent the shredded pork from sticking to each other, and mix and marinate for 1 minutes.

4. Mix the fish sauce: put 15g of white sugar, 2g of chicken powder, 5g of light soy sauce, 1g of aged vinegar and 5g of cooking wine in the basin, and then add a little wet starch and mix well for later use.

5. Boil the water in a pot. After the water is boiled, add auricularia auricula and shredded magnolia, quickly blanch for 2 seconds, pour it out, rinse it with clear water and let it cool. Burn the oil in the pan, pour out the hot oil and add more cold oil after fully sliding the pan. When the oil temperature is 4% hot, pour the pickled shredded pork into the pan, and quickly slide it with a spoon. When the shredded pork is golden yellow, pour it out to control the oil. When lubricating oil, the temperature should not be too high and the time should not exceed 3 seconds, otherwise the shredded pork is not smooth enough.

6. Leave the bottom oil in the pot, stir-fry ginger, garlic and pickled pepper to get the water inside, stir-fry the material head, then add auricularia auricula and shredded magnolia, stir-fry them dry and fragrant, so that they taste crisper, then add the smooth shredded pork, stir-fry for a few times, pour in the fish-flavored sauce and turn to high fire to stir-fry quickly, so as to fully stimulate the fish flavor, make the sauce evenly wrapped on the surface of the ingredients, and then add the shallots.