Recipes for the week, every dish goes well with rice 1. Stir-fried chicken breast with chili pepper: 1. Add a little salt to the chicken breast, a spoonful of light soy sauce, a spoonful of starch, a little black pepper, mix well and marinate for 10 minutes; 2. Heat the oil and pour in the chicken breast

, stir-fry until golden brown, add onion, ginger and garlic and stir-fry until fragrant; 3. Add chili and stir-fry, add a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of oyster sauce and stir-fry evenly and remove from the pan.

2. Pork and cabbage stewed vermicelli: 1. Two spoons of light soy sauce, one spoon of vinegar, one spoon of oyster sauce, half a spoon of dark soy sauce, half a spoon of sugar, a little salt, chicken essence, thirteen spices, half a bowl of water and stir well; 2. In the pot

Add a little oil and stir-fry the pork belly to remove the fat; 3. Add onion, ginger and garlic and stir-fry until fragrant, add cabbage and stir-fry until soft and add vermicelli; 4. Pour in the sauce and simmer for 5 minutes before serving.

3. Scallion-flavored crispy pork: 1. Cut the tenderloin into strips, blanch the green onions in boiling water and chop into minced green onions; 2. Add minced green onions, ginger, appropriate amount of salt, pepper, and Sichuan pepper powder, mix well and add an egg, appropriate amount

Water and a packet of small crispy meat powder are mixed evenly; 3. Heat to 70% heat, fry until golden brown, fry again to make it even crispier.

4. Braised chicken: 1. Cut the chicken legs into pieces, put the green onions and ginger in the pot under cold water, blanch them with cooking wine for 5 minutes and take them out; 2. Heat the oil and add rock sugar, bring out the sugar color, add the chicken legs and stir-fry evenly; 3.

Add a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, add green onion, ginger and dried chili pepper; 4. Add the potato pieces, pour water to cover the ingredients and simmer over low heat for 20 minutes; 5. Finally add green and red chili peppers, a little

Add salt, reduce the juice over high heat and serve.

5. Thread pepper pork belly: 1. Fry the pork belly over low heat until the fat is released, add minced garlic and saute until fragrant, add chili pepper and stir-fry until fragrant; 2. Add a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of oyster sauce and a little salt.

Stir in the sugar evenly.

6. Dry pot fat sausage: 1. Add green onion and ginger to the fat sausage, blanch it in cooking wine for 5 minutes, take it out, pour the hot oil into the fat intestine and stir out the fat; 2. Add onion, ginger and garlic and stir-fry until fragrant, add a spoonful of bean paste and stir-fry until the red oil appears;

3. Add a spoonful of light soy sauce, a spoonful of oyster sauce, a little sugar, chicken essence, add green and red peppers and stir-fry for a while before serving.

7. Sauerkraut and pork ribs: 1. Boil the pork ribs in cold water, add onion, ginger and wine, remove and wash. Heat the oil, add rock sugar and stir-fry until the sugar color turns out, then add the pork ribs and stir-fry until the color is brown; 2. Add boiling water to cover the ribs, add onion and ginger,

Star anise, bay leaves, add two spoons of light soy sauce, one spoon of oyster sauce, and one spoon of dark soy sauce and stir-fry evenly; 3. Cover the pot, turn the induction cooker to low and simmer for 40 minutes; 4. Heat the oil, add the onion, ginger and garlic,

Saute the dried chilies until fragrant, add the sauerkraut and stir-fry until fragrant; 5. Pour the sauerkraut into the pork ribs pot and cook for 20 minutes to reduce the juice and serve.

8. Hot pot chicken: 1. Heat the oil, pour in the chicken pieces and stir-fry until it changes color and serve. Heat the oil and sauté the onions, ginger and garlic; 2. Add a piece of hot pot base ingredients, stir-fry the red oil, add the chicken pieces, and stir-fry the tomatoes.

; 3. Add two spoons of light soy sauce, one spoon of dark soy sauce, and one spoon of oyster sauce and stir-fry evenly. Add water to cover the ingredients and cook for 15 minutes. 4. Add the hot pot meatballs and cook for another 5 minutes. Add the green vegetables and blanch until cooked.

9. Stir-fried squid: 1. Boil the squid water, add cooking wine, blanch the onion and ginger for one minute and take it out; 2. Heat the oil, add minced garlic ginger, spicy millet, and pepper until fragrant, and stir-fry half a spoonful of bean paste to make red oil; 3. Add in

Stir-fry the squid for a while, add a spoonful of oyster sauce, a spoonful of light soy sauce, and half a spoonful of dark soy sauce; add onions and green peppers, stir-fry until raw, add a little pepper to taste and serve.