Ingredients required: pork belly 1, sweet potato vermicelli, ginger 1, onion 1, cinnamon 1, dried pepper 1, 2 slices of fragrant leaves, 3 tablespoons of soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of white soy sauce, salt, chicken essence and small soy sauce.

1, pork belly is usually skinned, and pig hair will inevitably remain on the skin. Therefore, pork belly needs to be treated before cooking to reduce the fishy smell. After the wok is heated, put the pork belly with skin into the wok until the skin is slightly black, and soak the pork in warm water for a while. Scrape the black part of the pigskin with a knife, clean it, cut it into large pieces for later use, and prepare fragrant leaves and dried peppers.

2. Heat the wok, pour a small amount of cold oil, add pork belly pieces, and slowly fry until the pork belly surface is slightly yellow. If there is a lot of oil in the pork belly at this time, pour out the excess oil, add fragrant leaves, cinnamon, onions, dried peppers and ginger slices to stir-fry until the pork belly is brown, so that the pork belly is colored.

3. Pour a small amount of white wine and 65,438+0 tablespoons of soy sauce, stir-fry the soy sauce until fragrant, pour it into hot water without pork belly, boil it, pour it into a pressure cooker, and press it for about 8 minutes until the pork belly is soft and rotten.

4. After the vermicelli is soaked, wash it twice with clear water, remove the moisture, and pour in 2 spoonfuls of soy sauce and mix well. Pour the pressed pork belly into the wok again, add the vermicelli mixed with soy sauce, stir well, cook for about 10 minutes until the vermicelli is cooked thoroughly, add appropriate amount of salt and chicken essence to taste according to your own taste, sprinkle with a handful of shallots, stir well, put it in a bowl after taking out, and sprinkle with coriander for decoration.

Second, stewed tofu with fat sausage

Ingredients used: half a catty of tofu, 4 pairs of braised pork intestines, quail eggs 10, onion, ginger, garlic and dried Chili peppers, star anise 1 0, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine 1 spoon, 2 tablespoons of oyster sauce, half a spoonful of sugar, 2 tablespoons of pepper, salt and chicken essence.

1. Cut tofu, peel quail eggs after cooking, shred pork intestines with oblique knife, and shred onion, ginger and garlic.

2, a small amount of oil in the pot, after burning to 60% heat, put the cut large intestine, onion, ginger, garlic, star anise and dried Chili into the pot and stir-fry for 3 minutes to stir-fry the fragrance.

3. Mix a sauce, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, and half a spoonful of sugar. Pour the juice into the pot and stir-fry for 1 min until the juice is collected and the large intestine tastes good.

4. Add clean water that hasn't passed through the large intestine, add chopped tofu and quail eggs, cover the lid, simmer on medium heat for 10 minute after the fire boils, and finally add 2 spoonfuls of pepper, appropriate amount of salt and chicken essence before taking out the pot, and stir well. A pot of steaming fat sausage stewed tofu is ready.

Third, Henan sparerib buckle bowl.

Ingredients used: ribs 1 kg, half bowl of sweet potato starch, half bowl of flour, one piece of ginger, garlic 1 head, half spoon of pepper, 2 tablespoons of spiced powder, 2 tablespoons of cooking wine, 3 tablespoons of soy sauce, tomato sauce, salt and chicken essence.

1, processing ribs, washing the ribs several times, putting them in cold water, adding 2 tablespoons of salt, 2 tablespoons of cooking wine and several slices of ginger, soaking for half an hour to remove fishy smell and blood, putting them in a pot filled with cold water, boiling and blanching for 2 minutes.

2. Put the ribs in a large bowl, add 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of pepper, 1 tablespoon of spiced powder, appropriate amount of salt and chicken essence while they are hot, and grab them evenly for later use. Add half a bowl of sweet potato starch and half a bowl of common flour to the bowl, add about half a bowl of water to make a paste, and add a small amount of spiced powder to the prepared batter.

3. When the oil temperature in the oil pan rises to 70% heat, fry the ribs with batter, do not stir before solidification, fry until the skin is light yellow, and then take out the oil control. When the fire turned high, the oil temperature rose to 80% and the oil level began to smoke. Pour all the ribs into deep-frying for 30 seconds, then take them out and fry them until brown and crisp.

4. Put the fried ribs in a bowl, mix 3 tablespoons of water with 1 tablespoon of soy sauce, pour it on the ribs, add some onion segments and dried peppers, sprinkle with some spiced powder, steam over high fire for more than half an hour, put the steamed ribs upside down on a plate, add a little oil to the pot, stir-fry minced garlic, add 5 tablespoons of tomato sauce and 1 tablespoon of soy sauce, and add a proper amount.

Fourth, stewed beef with carrots.

Ingredients used: 1 kg beef, 1 root carrot, half radish, 1 piece ginger, 3 shallots, 1 star anise, 1 angelica dahurica, 2 tablespoons cooking wine, 2 tablespoons soybean sauce and 1 spoon pepper.

1, I use "beef" ground beef, which costs 30 yuan a catty in the supermarket 1, and the stew is delicious and cheap. Boil water in a pot, add 2 spoonfuls of cooking wine, a few slices of ginger and cold water, add beef, take it out and rinse it after the water boils.

2. Put 3 shallots, 2 slices of Radix Angelicae Dahuricae, 1 star anise and blanched beef into a pressure cooker to tie a knot.

3. Add fresh water that just hasn't eaten beef, add 2 tablespoons of salt and 2 tablespoons of soybean sauce, cover the pot, and stew in a pressure cooker for 20 minutes.

4. After the beef is stewed, finally add 1 spoon pepper and appropriate amount of chicken essence to taste, so that a soft and delicious beef dish is ready.

Five, sour soup fat beef

Ingredients required: 400g of fat beef roll, one hand of Flammulina velutipes, one pumpkin, four millet peppers, two shallots, three cloves of garlic, two slices of ginger, five pickled peppers, three spoonfuls of yellow lantern Chili sauce, one spoonful of cooking wine, half a spoonful of sugar, three spoonfuls of vinegar, salt, chicken essence and white sesame seeds.

1. Cut off the root of Flammulina velutipes, clean it with clear water, clean and cut the millet pepper into rings, clean and cut the shallots into rings, chop the garlic, slice the ginger, clean and peel the pumpkin pieces, steam them, put them into a cooking machine, stir them into pumpkin paste and pour them into a bowl for later use.

2. Boil the water in the pot. After the water is boiled, put the Flammulina velutipes in boiling water for about 30 seconds and take it out for later use. Then put the fat beef roll into the pot and blanch it, skimming the floating foam on the surface. When the fat beef is boiled, you can add ginger slices and a spoonful of cooking wine to remove the fishy smell. Frozen beef rolls are easy to cook, so the blanching time will not be too long, about 10 second.

3. Heat oil in a pot, add minced garlic and pickled pepper to saute until fragrant, then add three spoonfuls of yellow lantern Chili sauce and stir fry simply, add the prepared pumpkin puree, pour in appropriate amount of water, add appropriate amount of salt, half a spoonful of white sugar, three spoonfuls of white vinegar and appropriate amount of chicken essence for simple seasoning, so that the soup base of sour soup is completed.

4. After the soup is boiled, pour in the cooked Flammulina velutipes and cook for about 30 seconds. Remove the Flammulina velutipes and put it in a bowl. Cook the cooked fat beef roll in a pot for about 20 seconds, then take it out and put it in a bowl. You can add chopped millet pepper rings to the soup and cook for a while, then pour the soup into a bowl. When the dish is ready, put the chopped garlic, shallots and white sesame seeds into a bowl and pour in hot oil to enhance the fragrance.

Sixth, braised taro chicken.

Ingredients: half a catty of taro, 1 chicken leg, 3 cloves of garlic, 1 root chives, 1 slice of ginger, 1 spoon of cooking wine, 1 handle of rock sugar, 2 tablespoons of soy sauce, 1 star anise and 2 slices of fragrant leaves.

1. Wash chicken legs, soak them in clear water for 10 minute, separate some blood water, then pour them into a cold water pot, boil them and blanch them 1 minute. After blanching, take them out and rinse off the floating foam on the surface of the chicken pieces to drain the water, clean the taro, peel it and cut it into hob pieces, peel the ginger and slice the garlic.

2. Pour a little oil and 8 crystal sugar into the wok, simmer slowly, stir-fry the chicken pieces until the sugar color is even, add 1 star anise, 2 fragrant leaves, a little pepper, cut ginger slices and garlic cloves, and continue to stir-fry for 3 minutes until the chicken pieces are fragrant.

3. Pour 1 spoon of cooking wine along the edge of the pot, add 2 tablespoons of soy sauce and appropriate amount of salt, stir well, and then pour in boiled water without chicken pieces. After the fire boils, cover and simmer for 5 minutes.

4. Pour the taro into the pot, stir well, then cover again and stew 15 minutes. Add salt and chicken essence according to your own taste, and turn to high heat to collect juice until the soup is thick. Then sprinkle a little chopped green onion, and the soft braised taro is ready. It's delicious. You can eat two bowls of rice at a time.

Seven, stewed tofu with cabbage

Ingredients: half a cabbage, 1 tofu, 1 shrimp skin, 4 dried peppers, 4 cloves of garlic, 2 shallots, 2 tablespoons of soy sauce, 1 spoon of soy sauce, half a spoonful of pepper, chicken essence and salt.

1, Chinese cabbage is broken into small pieces, tofu is sliced, garlic is peeled and smashed, dried pepper is cut into sections, one part of shallots is cut into sections, and the other part is cut into rings.

2. Add the right amount of oil to the pot, the oil temperature is 60% hot, add the chopped tofu, fry it slowly on low heat until it is golden, turn it over and continue to fry until it is golden, remove the oil and cut it into small pieces.

3. Add the right amount of oil to the pot. When the oil is hot, add minced garlic, onion and dried pepper and stir-fry until fragrant. Add cabbage, stir-fry evenly, cover, stew for about 3 minutes, add 2 spoonfuls of soy sauce and appropriate amount of soy sauce, stir-fry evenly.

4. Add fried tofu and shrimp skin, stir-fry for 1 min, add half a spoonful of pepper, appropriate amount of salt and chicken essence, and half a bowl of water. After stir-frying, cover and continue to stew 10 minute to let the ingredients fully taste, and then pour a little sesame oil on the pan.

Eight, braised abalone with braised pork

Ingredients used: pork 1 kg, abalone 12, mushrooms 1, quail eggs 12, shallots 1, ginger 1, 5 fragrant leaves, more than a dozen Chinese prickly ash and star anise/kloc.

1. Rinse the pork belly, cut it into large pieces, boil the water in the pot, pour the pork belly into the blanching water until the pork belly changes color, and then take it out for later use. Wash abalone, take out abalone meat, cut abalone into cross knives, blanch it until it curls slightly, and then take it out for later use. The mushroom knife is changed into a flower knife, and quail eggs are cooked and shelled for use.

2. Heat the wok, bake the pork belly skin down for a few minutes until the skin is brown, and then fry several noodles with medium and small fire to get fat. When there is more fat in the pot, add onion, ginger, fragrant leaves, a dozen peppers and 1 star anise, and stir-fry until fragrant.

3. Add 2 tablespoons of white sugar to the pot, stir-fry over low heat until the white sugar melts, and pour 4 tablespoons of soy sauce to stir-fry. Stir-fry the boiled abalone, mushrooms and quail eggs in a pot for a while.

4. Pour all the ingredients into the pressure cooker, add the submerged water, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 spoon of pepper, a proper amount of salt and chicken essence, stew for 20 minutes, then exhaust the pressure cooker, open the lid, and collect the juice while stirring.

Nine, braised pigeons

Ingredients used: pigeon 1, garlic 1, dried pepper and ginger, 2 tablespoons Pixian bean paste, 2 tablespoons soy sauce, balsamic vinegar 1 spoon, salt and chicken essence.

1. After the pigeons are cleaned, cut them into large pieces, rinse them briefly, and try to keep their blood. Peel off a garlic and pat it gently for use.

2, a little oil in the pot, after burning to 60% heat, add two spoonfuls of Pixian bean paste to stir-fry red oil, add peeled garlic and a handful of dried red pepper to saute.

3. Pour the pigeon meat into the pot, add a few slices of ginger, stir-fry over high fire until the pigeon meat changes color and is basically cooked. Pour 2 tablespoons of soy sauce and 65,438+0 tablespoons of balsamic vinegar along the side of the pot, stir-fry for 65,438+0 minutes.

4. Add hot water without ingredients, cover the pot and stew for 15 minutes. Add a little salt and chicken essence to taste before cooking and mix well. Such a delicious, nourishing and eye-catching braised pigeon is ready.

Fried beef with Flammulina velutipes in tomato sauce

Ingredients used: half a catty of beef, Flammulina velutipes 1 stick, 2 tomatoes, 3 cloves of garlic, 5 shallots 1 root, 5 dried peppers and more than a dozen Chinese prickly ash; 1 spoon of soy sauce, half a spoon of cooking wine, 2 tablespoons of oyster sauce, salt and chicken essence.

1. Cut beef, which is the first move to make beef tender. Soak the beef for 20 minutes, and then rinse the bleeding water. Look at the muscle fiber direction of beef, cut it into thin slices horizontally, and don't cut it along the fiber, which can basically ensure that beef is not blocked.

2. First, add half a spoonful of salt and 1 spoonful of soy sauce and marinate for 5 minutes. Put the beef in a bowl and add water before the beef. Keep grabbing evenly so that all the water in the bowl is absorbed by the beef, and the absorbed beef is crystal clear. Add appropriate amount of pepper, 1 tablespoon dry starch and about 1 tablespoon oil according to personal taste.

3. Put the processed Flammulina velutipes in medium heat and stir-fry slowly until the Flammulina velutipes are slightly browned, and then remove them for later use. Put the oil in the pot. After the oil temperature is 60% hot, pour the marinated beef into the wok and stir-fry until it changes color.

4. Add garlic slices, shallots, dried peppers and pepper, pour the fragrant Flammulina velutipes and peeled diced tomatoes into the pot, stir-fry for 3 minutes on medium heat, add 2 spoonfuls of oyster sauce, appropriate amount of salt and chicken essence to taste, stir-fry evenly, and then take out the pot and plate.