Braised pork
Braised pork is a very popular home-cooked dish. You need to master certain skills if you want to do it well. When frying pork belly, put less oil, because the meat itself will produce oil. If you put too much oil, braised pork will taste greasy.
1, prepare a piece of pork belly, wash the pork belly first, and then burn the skin of the pork belly, so as to remove the fluff on the surface or remove the fishy smell. After burning, soak it in water, then scrape off the burnt part and clean it.
2. After the pork is processed, put it in a cold water pot, add the onion and ginger, pour the cooking wine, boil the boiling water with high fire, skim off the floating foam on the surface, and continue cooking for 10 minute.
3. Pork belly is cooked and fished out. Cut it directly into small pieces when it is not hot. Don't cut it too small, or it won't taste good. Cut the meat and set it aside.
4. Heat oil in the pot, add a handful of rock sugar and stir fry until brown. First, stir-fry and melt it with high fire. Then, stir fry with low fire until it shows dense small bubbles of jujube. Pour boiling water, stir-fry the sugar and put it in a bowl for later use.
5. Heat the oil in the pot again, add the pork belly and stir fry. Stir-fry pork belly until it is evenly colored, stir-fry the oil inside, stir-fry pork belly until it is slightly browned, and then add onion, ginger and garlic to stir-fry. Then add star anise, cinnamon and fragrant leaves and stir-fry to give a fragrance.
6. Add a proper amount of rice wine after frying, then pour in the fried sugar color, and then pour in boiling water. Boiling water should not exceed pork belly, you should start adding enough at once. Next, add salt, soy sauce, rock sugar and oyster sauce to taste. After the fire is boiled, turn to medium heat for 50 minutes.
7. After stewing, pick out the star anise inside, and then collect the juice on the fire. Turn off the heat when the soup is thick, then put it on a plate and sprinkle with sesame seeds and chopped green onion. Delicious braised pork is ready.
braised eggplant
Eggplant is essential when eating out, whether it's a barbecue or a restaurant order. The method is simple, and it is also a dish that you can never get tired of.
1. Prepare two fresh eggplants. First, clean the eggplants, then cut off the roots and heads of the eggplants, then cut the eggplants into smaller hob blocks, put your eggplants in a bowl for later use, then add some salt, stir well and marinate them for 20 minutes.
2. Prepare some green peppers and red peppers, remove seeds and pedicels, then clean them, then chop them into hob blocks, then prepare some onions, clean them and cut them into hob blocks.
3. Prepare some shallots, cut them directly into onion segments, then prepare some garlic, smash the garlic into minced garlic, prepare some ginger, cut it into thin slices, and then cut it into shredded ginger with a knife.
4. After the eggplant is marinated, squeeze out the water inside, heat the oil in the pot, add shredded onion and shredded ginger and stir-fry, then add the eggplant pieces and stir-fry.
5. Stir well, then add soy sauce, chicken essence and pepper to taste. Stir well, add garlic, green pepper, red pepper and onion. Stir fry for a moment
6. Stir-fry the onion and green pepper until they are cut off, then pour in some water starch, continue to stir-fry over high fire, stir-fry until the soup is rich, and put it directly into the plate, and the delicious braised eggplant will be ready.
fish in brown sauce
Braised fish is a delicious food that everyone likes. Braised fish can effectively reduce the fishy smell. Eat more fish in spring. Braised fish has a bright appearance, and the sauce is wrapped on the surface of a piece of meat. The taste is rich and fragrant, which complements the freshness and delicacy of fish and makes people have a full meal.
1, prepare two fresh carp. First, treat the carp, clean the internal organs, and then tear off the black film inside the carp, which is the source of fishy smell. Then clean the carp, put it in a pot, add salt and cooking wine, smear it inside and outside, and wash it twice with clear water.
2. Next, put the carp into the pot, add the onion and ginger slices, then pour the cooking wine, grab and mix the onion Jiang Shui directly, and spread it evenly on the fish, so as to effectively remove the fishy smell and fully enjoy the taste. After finishing, put the onion and ginger into the fish's stomach, and then set aside to marinate for 20 minutes to taste.
3, prepare some ginger, directly cut into ginger slices, and then prepare some garlic, cut into garlic cloves, appropriate amount of shallots, cut into onion segments, appropriate amount of millet spicy, directly cut into pepper segments. Put it in a bowl for later use.
4. Add hot oil to the pot. After the oil is hot, add the pickled carp and fry it slowly with low fire. When one side is brown, turn over and continue frying the other side, so that the fish can be fried with low heat. After the fish is fried, serve it directly to the table for later use.
5. Heat the oil in the pot again, add onion, ginger and garlic to saute until fragrant, then add bean paste and stir-fried red oil to saute the sauce flavor, then pour boiling water, then start seasoning, add salt, soy sauce, chicken essence and pepper, add rock sugar, and then stew the fish in low heat.
6. After the fish is completely stewed, take it out, then boil the soup, pour in some water starch, cook it on low heat until it becomes thick, then pour it into the fish, sprinkle with chopped green onion, and the delicious braised carp is ready.
Fried shredded pork with sweet and sour sauce
Fish-flavored shredded pork is a famous Sichuan dish, salty, sweet and sour, with strong onion, ginger and garlic flavor, and its taste is made of condiments. The method of making fish-flavored shredded pork is very simple, and it can also be made at home. Rich in nutrition, you can eat CDs every time you serve.
1. Prepare a proper amount of lean meat. Wash the lean meat first, cut it into thin slices, and then cut it into strips with uniform length. Don't cut the strips too thick, otherwise it will not be easy to taste.
2. Put the sliced pork directly into the bowl, then marinate the shredded pork, add salt, soy sauce, chicken essence, sugar, pepper and oyster sauce, and stir evenly in one direction until the shredded pork becomes sticky.
3. Next, add an egg white to the coming and going shredded pork, stir well again, then add starch, stir well again, then add some cooking oil, stir well to prevent sticking together, and leave it for 20 minutes after stirring.
4. Prepare a fresh lettuce, first wash the lettuce, then peel it, then slice it, then cut it into shredded lettuce and cut it into plates, then prepare a fresh carrot, cut it into shredded radish, cut it into plates for later use, soak a proper amount of washed fungus, cut it into shredded fungus and put it into a bowl.
5. Prepare a proper amount of garlic pickled peppers, first smash the garlic, then chop it into garlic paste, and then prepare some pickled peppers and chop them. Prepare some soybean sauce bean paste and chop it up.
6. Prepare a small bowl, mix a juice in advance, add cooking wine, soy sauce, balsamic vinegar, white sugar salt, add some starch, pour some water, and stir well for later use.
7. Heat oil in the pot, add half a spoonful of salt, then add shredded lettuce, shredded radish and shredded fungus, and stir fry directly for about 2 minutes. When it becomes soft, put it directly into the plate for later use.
8. Cook the oil again, add more cooking oil, and then add the salted meat. Stir-fry the water on the surface of the shredded pork first, then continue to stir-fry, stir-fry the oil in the shredded pork until it is brown and fragrant.
9. After the shredded pork is fried, pull it aside directly, then add the sauce, stir-fry the red oil, stir-fry the fragrance, then add the minced garlic and soaked ginger, stir-fry the shredded pork evenly, and then add the fried vegetables to continue to stir-fry.
10, stir-fry, pour in the prepared juice, collect the juice with strong fire, add chopped green onion directly when the soup is thick, stir-fry evenly and put it on a plate, and the delicious fish-flavored shredded pork is ready.
Cola Chicken Wings
Coca-Cola chicken wings are very delicious, and their fragrance is mixed with the sweetness of cola. The delicious taste and attractive color have captured the favor of meat lovers.
1. Prepare a proper amount of fresh chicken wings. First, put the chicken wings in a pot, add salt, and then pour in some flour. Light salt water has bactericidal effect, and flour water has strong decontamination ability. Then clean the chicken wings and remove the water control.
2. Put chicken wings in cold water, add onion slices and ginger slices, then pour in cooking wine, boil over high fire, skim off the floating foam on the surface after boiling, then continue to cook for 1 minute, take them out and put them in warm water after cooking, wash them again, and take them out to control water for later use.
3. Heat oil in the pot, add chicken wings and fry slowly. When one side is browned, turn over and continue frying the other side, and both sides are browned.
4. When the chicken wings are fried to brown and crisp, add onion slices and ginger slices, then pour in cola, then start seasoning, add salt, oyster sauce, white sugar or rock sugar, cooking wine, soy sauce and seasoning, cook for 2 minutes on high fire, and then turn to low heat to continue stewing 10 minute.
5. After stewing, open the lid, pick out the star anise inside, and then continue to collect juice on the fire. After the soup is thick, put it directly on the plate, and the delicious cola chicken wings are ready.
braised pork ribs
Braised pork ribs are a classic home-cooked dish, with rosy color, fresh, salty and slightly sweet taste, crisp and delicious, and fragrant juice. The practice of braising spareribs is very simple, and the kitchen white can do it at once.
1. Prepare a proper amount of fresh ribs. Chop the ribs into small pieces first, and then wash them with water. You can add some flour. Flour water has strong dirt absorption ability, which can remove dirt on the surface and control moisture after washing.
2. Wash the ribs with cold water, then add cooking wine, onion slices and ginger slices. Boil water with a big fire. After boiling, skim off the floating foam on the surface, and then continue to cook for about 5 minutes. Take it out and put it in warm water for cleaning again.
Next, prepare some onion slices, ginger slices, cinnamon peppers and star anise. When you are ready, put them aside for use.
4. Don't put oil and water in the pot, then put the washed ribs in, stir fry with low fire, dry the water on the surface of the ribs first, and then slowly stir fry the oil inside. After the ribs are browned, put them out directly for use.
5. Next, put some oil in the pot, and then add rock sugar to stir-fry the sugar color. The rock sugar will be melted by the fire, and then continue to stir-fry until the rock sugar presents dense bubbles. Put the ribs in and continue to stir fry and color. After frying, put the prepared star anise in and continue to stir fry.
6. Stir-fry until it tastes good, then add soy sauce and pour in boiling water. Add enough boiling water at a time, bring to a boil, stew for 3 minutes, and then stew for 40 minutes.
7. After stewing, remove the star anise from it, then add salt to taste and open the fire to collect the juice. When the soup is thick, put it directly into the plate and sprinkle with chopped green onion, and the delicious braised pork ribs will be ready.
Sweet and Sour Spare Ribs
Sweet and sour pork ribs are a representative traditional dish with sweet and sour flavor. It uses fresh pork chops as the main raw material, with fresh meat and bright red and shiny color.
1. Prepare a proper amount of ribs. First, simply clean the ribs, then chop them into short ribs, then put them in the pot, add flour baking soda and stir for a few minutes, so that they will be cleaned more cleanly and soften the meat quality.
2. After the ribs are mixed, put them directly into clean water and wash them several times until the water is no longer turbid. Next, put the washed ribs in a cold water pot, add onion and ginger, and pour the cooking wine into the fire to boil water.
3. After the ribs are boiled, directly skim off the floating foam on the surface, then continue to cook for about 3 minutes, remove them after cooking, and put them in warm water for cleaning again. After cleaning, take them out and put them aside to control moisture.
4. Next, prepare some ginger and cut it into pieces, then prepare some green onions and cut them into pieces, then prepare the stew of pepper, star anise, cinnamon, fragrant leaves and angelica dahurica, and finally prepare a proper amount of white rock sugar.
5. Heat the oil in the pot and stir-fry the ribs, dry the water on the surface of the ribs, then continue to stir-fry, stir-fry the oil inside, and when the ribs are brown, directly serve them for later use.
6. Burn the oil in the pot again. Add onion, ginger and garlic until fragrant, then add rock sugar, stir-fry for a while, then add ribs, stir-fry for a while, then add soy sauce and rice vinegar cooking wine, stir-fry until fragrant, then pour in boiling water, then add some soy sauce for coloring, and after boiling over high fire, turn to low heat and stew for about 50 minutes.
7. After stewing, open the lid again, pick out the star anise inside, and then collect the juice over high fire. After the soup is thick, put it directly into the plate and sprinkle with white sesame seeds. The delicious sweet and sour pork ribs are ready.
Boiled spicy pork slices
Boiled sliced pork is a famous dish of Han nationality with good color and flavor, belonging to Sichuan cuisine. Spicy, delicious, very delicious, and full of CDs. Boiled sliced meat is also the most common dish. It is very satisfying to put fresh and smooth meat slices in spicy red oil with a bowl of rice!
1, prepare a better tenderloin, wash the tenderloin first, soak it in clear water for about 1 hour, and soak the blood in it, which can also effectively remove the fishy smell.
2. After soaking the tenderloin, remove the water from it, then wash it, cut it into square pieces, and then cut it into thin and even tenderloin slices. Don't cut it too thick, otherwise it will not be easy to taste, and don't cut it too thick, otherwise it will be easy to boil.
3. Put the tenderloin slices into a bowl, then start seasoning and pickling, add the salted chicken essence, oyster sauce, soy sauce and pepper, then add some cooking wine to remove the fishy smell, mix well, stir in one direction until it becomes thick, then add starch and egg white to continue stirring until it becomes thick, and finally add some cooking oil to lock the moisture and prevent adhesion.
4. Prepare a piece of ginger, mash it, then chop it into Jiang Mo, then prepare some garlic, mash it, chop it into minced garlic, then prepare some bean sprouts, wash them, set them aside, then prepare some vegetables, wash them and cut them into green vegetable segments.
5. Heat oil in the pot, add onion, ginger and pepper and stir-fry until fragrant, then add bean sprouts and vegetables and stir-fry. Stir-frying with fire can effectively prevent vegetables from coming out of water. When the vegetables are slightly soft, add a little salt, stir-fry for a while, and put them on a plate for later use.
6. Add some onion, ginger, garlic and pepper to the pot again, continue to stir fry, then add the bottom material of bean paste hot pot, continue to stir fry, pour boiling water after stir fry, then start seasoning, add salt, sugar, chicken essence, oyster sauce and soy sauce pepper to taste, cook for 2 minutes on high fire, and then remove the residue inside with a sieve.
7. After the residue is fished out, put the marinated meat slices one by one and cook them slowly on low heat. When they are slightly shaped, turn them over and turn them gently. So that it is evenly heated.
8. Cook the sliced meat until it turns white, put it directly into the basin and pour the soup. Then add minced garlic, chopped green onion and dried pepper, and pour in hot oil to stimulate the fragrance. Delicious boiled pork slices are ready.
Spicy hot bean curd
"Mapo Tofu" is rated as one of the top ten classic dishes in Sichuan, with smooth taste and unique taste. Mapo tofu is a home-cooked dish that people in the north and south like to eat.
1. Prepare a piece of fresh and tender tofu, first clean the tofu, then cut it into thick tofu slices, then change the knife and cut it into thick tofu strips, and finally cut it into tofu blocks with uniform size.
2. Prepare some shallots and cut them directly into chopped green onion, then prepare some ginger, mash it and chop it into Jiang Mo, and prepare some garlic, mash it and chop it into minced garlic. Prepare to put in a bowl for later use.
3. Next, prepare some coarse Chili powder, and then prepare some fine Chili powder and put it in a bowl for later use.
4. Prepare some pork with four parts fat and six parts thin. First chop the pork into small pieces, and then chop it into minced meat. Don't cut too much, or it will taste grainy. Put the prepared meat stuffing into a bowl for later use.
5. Boil water in the pot and add salt and soy sauce to color. After the fire boils, put in the tofu pieces, simmer for 2 minutes, and take out the tofu pieces after cooking. Cooked tofu is not easy to spread and tastes better.
6. Next, heat the oil in the pot, add minced meat and stir-fry until fragrant, stir-fry the oil inside, then add onion, ginger and garlic and stir-fry until fragrant, then add bean paste to stir-fry the sauce and stir-fry the red oil.
7. After stir-frying, add Chili powder to stir-fry the aroma of Chili, then add soy sauce and soy sauce to stir-fry the aroma, and then pour in the right amount of hot water. Cook on high fire for half a minute.
8. After cooking, add tofu, stir gently to taste, then add pepper and sugar, cook until taste, then add some water starch, and continue to stir to make the soup thicker. After cooking, put it on a plate and the delicious Mapo tofu will be ready.
Mara Guo Xiang
Spicy incense pot is a common practice of local people. It combines the spicy tastes of Sichuan and Chongqing, and has the characteristics of hemp, spicy, fresh, fragrant, oily and gangsters. Spicy incense pot belongs to spicy taste, but it is quite popular among diners all over the country.
1, prepare a fresh potato, peel off the potato skin first, then wash the potato skin, cut it into thin potato chips, and put the sliced potato chips in a bowl for later use.
2. Prepare a lotus root, first clean the lotus root, then cut off the head and tail of the lotus root, and then cut off the skin of the lotus root. Then cut into lotus root slices as thin as potatoes.
Prepare some fresh corn, cut it into small pieces, and then add some favorite vegetables, as well as hot pot balls, vegetable beef balls, flowering sausages, crab sticks and elbow rolls for lunch. Add some braised prawns, you can add them at will.
4. Next, prepare some green peppers, cut them into pieces, then prepare some red peppers, cut them into pieces, and then prepare some ginger and cut them into pieces. A handful of garlic, cut into garlic slices.
5. Prepare some pork belly, slice the pork belly and put it in a bowl for later use.
6. Boil water in a pot, add salt to the water, and then add mushrooms, corn, potatoes and lotus roots. After blanching, take them out and set them aside. Continue to boil the water in the pot, add meat and vegetables, and continue to cook. Take it out after cooking and put it aside.
7. Heat oil in the pot, add pork belly and stir fry, stir fry the oil inside, then add green pepper, red pepper and garlic to stir fry for fragrance, and then add the seasoning of spicy pot.
8. Stir-fry the meat, vegetables, and vegetarian dishes quickly and evenly, so that they are evenly wrapped with spicy materials and all stir-fry. Then add vegetables, continue to stir fry, when the vegetables are cut off, sprinkle with white sesame seeds, stir fry evenly, and put them in a bowl to make a delicious spicy pot.