1, a piece of pork belly, cut into strips one centimeter square.

2. Wash the wok, heat it, put two tablespoons of oil, put three or four tablespoons of sugar, and turn to low heat.

3. Keep stirring with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar color.

4. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.

5, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.

6. This is what it looks like.

Second, fish with Chinese sauerkraut

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.

3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)

4. Cut the fish into sections.

5. Hold down the fish section with your hand, and push it close to the upper edge of the fish spine with the other hand, feel the position of the fish bone, and adjust the direction of the knife in time ... If it is not cut well, buy more fish to practice first:)

6. Remove the fishbone. Cut the fish head in half, the fish under the slice, and the remaining fish bones ... If you like to eat the bones together, you can also ignore this step. ...

7. Put the sliced fish horizontally, and cut them one by one with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Attention here! Don't turn it in the wrong direction, or the cooked fish fillets will be broken ~ ~

8. Take an egg, pour it with both hands, and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into the basin together with the fish heads, add salt and cooking wine and stir, then add the egg whites and mix them evenly, and let them stand for 20 minutes ~ wait for a while, hehe.

10, sauerkraut, Cui Hua, pickled cabbage, a pack of two packs is ok, put more if you like.

1 1, cut sauerkraut, and cut into sections.

12, put oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. Then add water or broth to boil.

13, first put in the fish head and bones, and simmer for 5-7 minutes ~ it doesn't look good, hehe!

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can also omit them. ...

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be done!

Third, kung pao chicken

1, wash and dice chicken, marinate and mix with egg white, salt and starch evenly; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil;

3, leave a little oil in the pot, saute dried peppers and garlic, and then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well.