5 home-cooked dishes with strong flavors that you have always wanted to eat, homemade ones are healthier!

Spicy crayfish

Ingredients: half a pound of crayfish with heads and tails removed, various spices, 3-4 tablespoons of oil, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, salt Add about 25g of Pixian Douban according to personal taste, add about 25g of perilla according to personal taste, and half a can of beer (about 200ml);

Method:

1. First, clean the crayfish. The handling method is written in the tips. Use chopsticks or bamboo skewers to remove the shrimp roe from the shrimp heads.

2. Prepare the spices. The spices I used are star anise at twelve o'clock, and in clockwise order: dried ginger, tangerine peel, bay leaves, dried chili peppers, garlic, ginger, green onions, white pepper, cinnamon, and Sichuan peppercorns.

3. Prepare the rest of the materials.

4. Add oil to the pot, add the spices, and stir over low heat until fragrant.

5. Pour in the Pixian douban, continue to stir-fry over low heat until the color develops, then pour in the shrimp yellow and stir twice.

6. Then add the crayfish that have been drained of water and stir-fry over high heat. After they turn red add salt, soy sauce and sugar.

7. Pour in half the can (about 200ml?) of beer, bring to a boil, then turn to medium heat and cover.

8. After simmering until the juice is less than half, turn to high heat to reduce the juice. At the same time, add onion leaves and perilla leaves and stir-fry for a few times.

Tips: The normal handling method is to carefully grasp the shrimp near the head and brush the abdomen of the shrimp clean with a toothbrush. Then pass through some clear water. After that, if you get used to it, you can do it. If you are not used to it, don't do it. You can also ask the shrimp seller to help with it.

The way to handle the shrimp thread is to grab the middle flap of the shrimp tail, twist it gently and then pull it out. Be careful not to use too much force to avoid twisting it off

Fermented bean curd chicken wings

Ingredients: chicken wings, fermented bean curd, green and red peppers, green onions, ginger, cooking wine, light soy sauce, dark soy sauce, White sugar;

Method

1. Clean the chicken wings, pull two knives on the back (to better absorb the flavor), add minced green onion and ginger, pour in cooking wine and marinate for half an hour Remove the fishy smell above;

2. Take a small bowl, put a piece of fermented bean curd and two tablespoons of fermented bean curd juice, add a small amount of sugar, light soy sauce, and dark soy sauce, and use a small spoon to crush the fermented bean curd pieces into mud. Stir evenly with other ingredients to form a bowl of juice and set aside;

3. Put a little oil in the pot, add the marinated chicken wings and stir-fry;

4. Fry the chicken wings until they become When it is plump and slightly golden brown, add the prepared bowl of juice, stir-fry and mix well;

5. Add boiled water, wipe the water over the chicken wings, turn to high heat, then reduce to low heat and simmer for 10 minutes until the chicken wings are cooked , then turn to high heat to reduce the juice;

6. Finally add green and red pepper cubes and stir-fry before serving;

Tips: fermented bean curd, light soy sauce, and dark soy sauce are relatively salty. , don’t add salt to this dish.

Boiled Pork

Ingredients: lettuce, pork, lettuce, onions, ginger, garlic, dried chili peppers, peppercorns, rice wine, starch, salt, sugar, Pixian bean paste , black bean chili sauce;

Method

1. 300 grams of lean pork, washed and cut into slices about 2 mm thick;

2. Add rice wine, salt and corn starch to the raw meat slices and mix thoroughly, then marinate for about 15 minutes;

3. Wash and tear the round lettuce into small pieces, peel the lettuce, wash and cut into slices;

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4. Blanch the lettuce slices in hot water, remove the cold water, and then drain the water;

5. Put the lettuce leaves and lettuce slices into a large bowl and set aside;

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6. Prepare green onion slices, ginger slices, garlic slices, dried chili peppers and Sichuan peppercorns;

7. Heat the wok, pour in an appropriate amount of cooking oil, and mix the Pixian bean paste and black bean chili Add the sauce and stir-fry until the red oil comes out;

8. Then add the onion, ginger and garlic and continue to stir-fry;

9. Then pour in an appropriate amount of water or fresh soup, according to the Add appropriate amount of salt and sugar to taste, and bring to a boil over high heat;

10. After the pot boils, put the marinated meat slices into the pot one by one and cook until cooked.

Then pour the meat slices and soup into a large bowl containing lettuce and lettuce;

11. Remove from the pot, pour an appropriate amount of cooking oil, add the dried chili segments and Sichuan peppercorns into the pot, and add the chili peppers. Fry until dark red and stir-fry until fragrant;

12. Pour the hot oil and chili segments into the meat slices, and sprinkle with appropriate amount of chopped green onion and sesame seeds;

Braised chicken feet< /p>

Ingredients: Braised pork belly, chicken feet, ginger, Sichuan peppercorns, star anise, bay leaves, dried chilies;

Method:

1. Wash and cut off the chicken feet Sharp corners, cut and set aside.

2. Pour water into a soup pot, add ginger slices, peppercorns, star anise, and bay leaves and bring to a boil. Add in chicken feet and cook, remove, cool, boil, wash off the oil, drain, and set aside. (Cook for about 10-15 minutes, as long as the chopsticks can be inserted into the palm of the hand) PS: Adding spices and cooking together can remove the fishy smell of the chicken feet and increase the fresh flavor

3. Prepare a container, put the chicken feet and Add ginger slices, Sichuan peppercorns, star anise, bay leaves, and dried chili peppers (prepare the ingredients again, if you don’t mind the greasiness, you can use the spices used to cook the chicken feet before), add the marinade to cover the chicken feet, and soak for 2 hours before eating. ;

Tips: 1. Zaolu is sold in supermarkets. It has a salty taste and can be used directly without adding any seasonings;

2. Brewed You can put it in the refrigerator for better taste.

Spicy fish fillets

Ingredients: 1 grass carp, appropriate amount of onion, ginger and garlic, appropriate amount of rice wine, 1 tsp of salt, 1 tbsp of Sichuan peppercorns, 8-10 dried red peppers , 1 tablespoon soy sauce, 1 teaspoon sugar, a little balsamic vinegar, 1 teaspoon cooked sesame seeds;

Method

1. Remove the scales and internal organs of the grass carp, clean it, and cut off the head From the tail, fillet the fish and cut it into small pieces. Add shredded ginger, Sichuan peppercorns, and dried chili peppers, then pour in rice wine and salt, gently mix evenly, and marinate for more than 30 minutes. The longer the time, the more flavorful it will be.

Separate the marinated fish pieces and spices. Do not throw away the spices you picked out. You can also use them. In addition, prepare some onions, ginger, garlic, Sichuan peppercorns, and dried chili peppers.

2. Put oil in the pot, heat it over low heat until it is 70% hot, add the fish pieces and fry until golden brown and crispy on both sides, then remove and set aside.

3. Leave the oil in the pot and sauté the onion, ginger, garlic, Sichuan peppercorns, and dried chili until fragrant. Pour the spices from the pickled fish into the pot and stir-fry until fragrant.

4. Pour the fried fish back into the pot, add rice wine, soy sauce and sugar, stir-fry evenly, add a few drops of vinegar along the edge of the pot before taking it out, and sprinkle some until cooked The white sesame seeds enhance the freshness of the fish pieces. Plate and serve;

Tips: 1. To make this dish, the fish pieces must be marinated for a period of time to allow the fish to take in the flavor. The longer the time, the more flavorful it will be. I put it in the refrigerator to marinate overnight. Yes, if you don’t want to eat it for a while, you can put it in the freezer of the refrigerator and freeze it for pickling. When you want to eat it, you can defrost it and fry it directly, which is very convenient. The marinated and flavorful fish pieces are then fried, and they do not need to be cooked for a long time to retain the flavor, and the fish pieces can be kept crispy on the outside and tender on the inside. 2. Zanthoxylum bungeanum and dried chili pepper are the protagonists of spices. You can increase or decrease the amount according to your own preferences.