The following experience is for reference.

Let’s start with something simple and sum up our experience while doing it: Put oil in the pot. The oil needs to be hot before you can add the vegetables. Bok choy, bean sprouts, etc. need to be stir-fried quickly over high heat. When they are almost cooked, add salt. Add a little less first.

Taste for saltiness. If it is not enough, add more. Use good quality soy sauce. I have been using Haitian brand for more than 20 years and was introduced by a friend. There are three varieties, two of which are enough: Premium Gold Label Light Soy Sauce, Cold Stir-Fry

Use, light color, salty and fresh taste; special straw mushroom dark soy sauce, used for coloring when braised or braised vegetables, put a little less at first, it will be lighter than your target color, because you need to add light soy sauce, when braised pork or beef and mutton in braised sauce,

It is best not to add salt and mainly add light soy sauce. Then buy a bottle of Changyu brand gold medal brandy to use as cooking wine. The quality is very good. It was originally used for Western food. Although it is more expensive, the amount used is very small each time. It is usually braised in braise.

For meat (it is best to use pork belly), first put oil, heat, add meat, fry over high heat until water is dry, add brandy, add 3/4-1 lid (brandy bottle cap) to 500-750 grams of meat, fry until dry, then add

Make light soy sauce, then add water to submerge the meat, bring to a boil over high heat, change to low heat, and keep the water in the pot almost boiling but not boiling until you feel it is rotten. Drain the water over high heat, add pepper and a little MSG, and that's it.

. Introducing a few simple dishes and pasta for reference: (1) Cooking: The raw materials also have a certain relationship!

Eggplants should be long and slender, preferably when fresh (tender).

1. The simplest way to make eggplant: Cut the eggplant into oblique pieces and fry it in an oil pan until soft. Take out the eggplant, pour out the oil, leave a little, add minced garlic and fry until fragrant. Pour in the eggplant, add Haitian brand light soy sauce, and a small amount.

Simmer for 1-2 minutes, add pepper and a little MSG.

Fuel-saving method: Cut the eggplant into diagonal pieces, soak it in water for a few minutes, take out a little of the liquid and dry it, add oil to the pot (the amount is about the same as usual for stir-fry), add minced garlic and fry until fragrant, add the eggplant, stir-fry a few times, add

Haitian brand light soy sauce, simmer over low heat for a few minutes, add pepper and a little MSG.

2. Spare ribs and kelp soup: Add raw ribs and kelp to cold water and bring to a boil over medium heat.

When it's about to open, skim the foam off the face.

Turn on the heat, change to low heat, and keep it in a state of boiling but not boiling until the ribs are tender, then add salt.

When eating, add pepper and a little MSG to the bowl. 3. How to make fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: Soak it in cold water until soft. It will take a few hours. You can change the water in the middle. This will make the cuttlefish chewy.

No alkali.

Wash the cuttlefish: Peel off the membrane on the cuttlefish, take out the bones and internal organs, and wash them clean.

How to make fresh cuttlefish: Shredded cuttlefish meat with green pepper: Cut the cuttlefish into shreds, boil water in a pot with a little more water, put the cuttlefish shreds into the water, remove from the water and set aside.

Don't throw away the water, you can eat it below, it's very fresh.

Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.

Put oil in the pot, turn on high heat, add shredded pork, fry until cooked, add shredded green pepper, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper, a little MSG, stir-fry for a few times.

Dried cuttlefish roasted pork: - Roast pork belly or straight ribs without salt.

Cut the cuttlefish into mahjong-sized pieces.

Cut the good pork belly into pieces, put oil in the pot, fry the meat (ribs) first, then add the cuttlefish, stir-fry until the water is dry, add cooking wine, add a little Haitian dark soy sauce for color, add Haitian soy sauce, fry for a few times, add water

To submerge the fish, cook it over low heat (keep the water boiling but not boiling) for 1-2 hours. If you think it's rotten, drain the water over high heat. Don't make it too dry. Add pepper, a little MSG, a little sugar, and a little spice.

Scallions.

Finish.

Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality). You can only soak it more, and do not add dark soy sauce or light soy sauce when cooking.

4. Stew potatoes: 1. First fry thick potato slices in an oil pan (chopsticks can pass through them), and then stew.

2 a little longer.

Tomato and potato soup: First boil the potato slices (quickly, you can cut them thinly) in water. Do not add salt. When the water is boiling, turn to low heat. When it is almost cooked, turn to high heat. Add tomato slices and cook.

Red, tomatoes cannot be cooked to yellow.

Add salt, pepper, and a little MSG, and you're ready. 5. Cooking shrimps: First, put the shrimps in a bowl and soak them with cooking wine until soft.

1. You can burn winter melon or make winter melon soup.

2. Cut the dried tofu into thin strips and cook together with the dried shrimps.

6. Cooking scallops: Soak the scallops in a bowl with cooking wine until soft, then steam them over water, or crush them with your hands and set aside.

Scallops and radish: Cut the best radish into cubes, stir-fry in a pot, add scallops, simmer over low heat (don't add salt first, the scallops have a salty taste), add pepper and a little MSG, and that's it.

Scrambled scallops with eggs: Put the scallops in the beaten egg liquid and stir-fry over high heat until cooked.

7. White cut meat: Pork hind leg meat, cooked whole, cut into thin slices, cut perpendicular to the grain of the pork.