Stir-fried winter bamboo shoots with black fungus

Ingredients: 250 grams of bamboo shoots, 200 grams of radish, 10 grams of black fungus. Method: 1. Wash the bamboo shoots and cut them into small pieces. Soak the black fungus in water at 40 degrees Celsius, rinse, and break into small pieces with your hands. Chop onions and garlic. 2. Pour cold water into the pot, heat the fire until it is burning, add the black fungus and blanch it for 1 minute, remove and drain. Then add the bamboo shoots and blanch for 2 minutes, remove and dry. 3. Add oil to the pot. When the oil is 7 minutes cooked, add the onions, ginger and garlic and sauté until fragrant. Add the bamboo shoots and radish and stir-fry for 1 minute. Add the black fungus and stir-fry for two or three times, then pour in the oil. , vinegar, sugar, salt and cold water, stir-fry again for about 2 minutes. Mixed Chicken Zhen

Food: Chicken Zhen, ginger and garlic, star anise, pepper, edible salt, rice wine, coriander, light soy sauce, white sugar, sesame oil, vinegar, cooked sesame. Method: 1. Chicken Clean it thoroughly, blanch it in clean water, pick it up after the color fades, and wash away the surface residue with warm water. 2. Cut the green onions into strips, cut the ginger into slices, and rinse the star anise and peppercorns. 3. Put the chicken into the pressure cooker, add the water, ginger, garlic, pepper, star anise, salt and rice wine, then simmer and press again for 5 minutes. 4. Turn off the heat, remove the exhaust pipe, let cool, cut into slices, chop green onions and coriander. 5. Put the above prepared ingredients together, add light soy sauce, sugar, rice vinegar and sesame oil and stir to combine. 6. Sprinkle green onions, coriander and cooked sesame seeds on top. Stir-fried pork slices with pepper

Food: One piece of pork belly, two red peppers, one spoonful of cooking oil, one spoonful of light soy sauce, one spoonful of rice wine, one spoonful of aged vinegar, appropriate amount of salt, and appropriate amount of garlic slices. Method: 1. Prepare all the important ingredients for cooking. Wash the red pepper and pork belly in boiling water. Use a knife to scrape off the four sides of the braised pork. 2. I like to eat chili, but some are still afraid of spicy food. You can dig out the chili seeds and it will not be too spicy. If you can eat spicy food and are not afraid of spicy food, ignore this step. 3. Dig some of the chili meat and cut it into wide strips. As long as the pork belly we fry needs to be cut into thin slices. If it is fried shredded pork, the chili pepper should also be cut into shreds. 4. For pork belly, choose the leaner area and cut it into large pieces. Large pieces of meat will taste delicious.

5. There is less cooking oil for frying lean meat. When the oil is burned, the garlic slices will become fragrant when cooked in the pan. Don't turn the fire too high, cook the food slowly. The meat must be stir-fried quickly when the meat is put into the pot. The meat will not stick to the bottom of the pot when the pot is hot. If the pot is not cold, the meat will stick to the bottom of the pot. 6. Fry the meat until there is no blood color. At this time, add the chili pepper cut into small pieces into the pot and stir-fry together. 8. In a word, the fire does not need to be too high. There is basically no water in this dish. Cook the dish over a slow fire. In this step, you need to add mature vinegar and rice wine to the dish to stir-fry it for a very fresh taste. 9. The meat and vegetables have been soaked with seasonings, and the vegetables are ready to be taken out of the pot. You can add salt at this time. For the sake of health and eating less salt, you need to add salt last. In this way, the surface of the stir-fried vegetables will be salted, but there will be no salt in the vegetables. 10. Add salt and stir-fry several times to melt the salt. The food you cook will taste better and you can put it on the plate.