I used to send out some dishes I cooked myself, but I occasionally looked at them a few days ago and came up with the idea of posting in a side post. Especially when I see this place, I feel that I am in the right place. . .

In fact, this title is temporary. I want to use this post to recall and record the stories in my kitchen over the years. It may be verbose, so I haven't fully thought about it yet.

We like to eat small noodles there. First, we used one of our own breakfast noodles, which was absolutely delicious.

Braised beef tendon noodles

Ok, let's start my snack and drink tour. . .

Since a new post has been posted, let's start with what we ate and drank last weekend. Last weekend was a special day. My family ordered two dishes: sweet and sour pork ribs and chicken with sauerkraut, both of which are common home-cooked dishes here.

Breakfast is noodles as usual.

Spicy beef tendon noodles

I bought less than half a catty of ribs in the supermarket and soaked them in water for more than 2 hours to make sweet and sour ribs. This dish is the basic home-cooked dish of Sichuan cuisine, of course, every place has different practices. I will introduce the basic method of this dish in the future. I will wash the chicken I bought and use ginger onion, cooking wine, pepper and salt to remove the fishy smell. The recipe of this dish is very simple. The key to making it delicious is the quality of sauerkraut, chicken and other ingredients. Of course, the frying of sauerkraut requires patience, and the use of mixed oil such as lard is also a trick. Stir-fry until fragrant, add water and boil. There is a choice here, whether it is hot water or cold water, and I will experience it myself. If you say it all, you lose the fun of cooking. . . Just a little. This dish is delicious. Don't add chicken essence or something, or it will destroy the local ingredients.