Delicious and easy-to-cook home-cooked dishes

raw materials: grass carp and eggs

seasoning: edible oil, salt, pepper powder, pepper, chicken essence, starch, cooking wine, dried pepper and pepper

How to make it:

1. Slice one grass carp into fillets.

2. Marinate fish and fish bones separately. (The seasoning is the same.) Fish bones should be put with heavier seasoning. Because the meat is thick ... I think so:) 3. Add egg white, salt, pepper powder, pepper, chicken essence, starch and cooking wine to the sliced fish fillet and marinate for about 3 minutes.

Put a little oil in the pot, and add garlic and ginger slices. Discard it after frying (what is this oil used for ~ ~ ~? :) It is used to fry fish bones, because the fish bones are thick, which is not the same as the required temperature of fish slices.

4. Put a lot of oil, add pepper after dozens of seconds, and fry slowly with low fire. After the pepper is fried to smell, add the dried pepper (the two steps have been carried out with low fire)

When the color of the pepper in the pot becomes darker, slide the marinated fish in the pot (it is best to wash the things on the marinated fish with clear water, because it will make the oil turbid). Hehe ~ ~ ` Boiled fish with the same taste as that in the restaurant can be taken out of the pot. It's time to eat:)

Fish-flavored shredded pork

Ingredients: 25g lean meat, 7g water-borne fungus, half a carrot, 3g pickled pepper powder, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, and appropriate amount of starch

Seasonings: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence

2. Wash onion, ginger and garlic and shred them for later use.

3. Shred auricularia auricula and carrot for later use.

4. Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. put the oil in the pan, pour the shredded pork when it is heated to 5% hot oil, stir-fry until it is dispersed, and then add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce, and stir-fry for a few times.

Sweet and sour pork ribs

Material: ribs 5g chives 1 ginger 1 garlic 2 petals starch

Seasoning: cooking oil 5g (actual consumption is 45g) soy sauce 1/2 tablespoon balsamic vinegar 1 tablespoon salt 1/2 tablespoon sugar 1 tablespoon monosodium glutamate 1. Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, and when it is heated to 5%, fry the ribs until the surface is brown, and then pick up and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without ribs noodles, boil over high fire, and simmer for 3 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high fire.

characteristics: ruddy color, sweet and sour.

a little bit of relief: sugar and vinegar should be put last, so that the sweet and sour taste can come out.

Hot and sour potato shreds

Raw materials: potato

Seasoning: pepper, pepper, garlic

How to make it:

1. Peel the potato and shred it, the finer the better, the better the knife ~ ~ Then shred the green and red pepper, and dice the garlic cloves

2. Cut the potato shreds, remove the starch with cold water, and.

3. Prepare salt and white vinegar, which will make the dishes look clean.

4. fire, sit in the wok and add oil.

5. When the oil is warm, put the prickly ash granules in it and fry them for fragrance.

6, pepper must be fished out, or you will know when you eat it.