Are there any "nails" on the dining table whose delicious food never goes out of style?

Ingredients required for home-style braised fish: 1 yellow croaker, 1 coriander, appropriate amount of salt and oil, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 10 peppercorns, 1 tablespoon of rice wine, 1 tablespoon of braised soy sauce, delicious fresh soy sauce

1 tablespoon, 1 tablespoon white sugar, 2 tablespoons white vinegar. Method: Remove the scales and gills of the croaker, remove the internal organs, wash and remove the water on the surface of the fish, so that there will be no oil splashing when cooking. Cut both sides of the fish,

Use a knife to make two cuts on each side for easy access.

Cut green onions into strips, shred ginger, slice garlic, and cut coriander into strips.

Heat oil in a pan until it reaches 70% heat. Add in the yellow croaker and fry until both sides of the fish are hard and golden. When frying the fish, rotate it moderately and place it into the pan. Fry both the head and body of the fish.

Cook in time, remove and set aside.

Add the green onions, ginger slices, garlic, and peppercorns, and stir-fry until the aroma of the seasoning becomes fragrant.

Add the fried yellow croaker, pour in rice wine and white vinegar, pour in boiling water to the water level of half of the fish body, add braised soy sauce and delicious fresh soy sauce, white sugar, salt, bring to a boil over high heat, and cook over low heat to infuse the flavor.

Turn the fish over once.

When there is a small amount of sauce left after cooking, turn off the heat, pick up the croaker, pour the remaining juice on the croaker, and sprinkle the coriander segments on top.

Ingredients required for braised hairtail: 500 grams of saury, appropriate amount of salt and oil, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of rice wine, 1 teaspoon of white pepper, 1 tablespoon of light soy sauce, and 1 tablespoon of white sugar. Instructions:

Remove the head and tail of the saury, remove the internal organs, and clean the black mucosa in the abdominal cavity. The black mucosa smells very fishy.

Cut the swordfish into segments and score 3 cuts on each side of the hairtail segment, which will help to absorb the flavor.

Heat the oil in the pot to 70-80% heat. Add the hairtail segments one by one and cook. Fry the hairtail segments until golden brown. Remove the oil and add water and set aside. If there is little oil left, cook in two parts.

Pour out the oil from the pot, leaving a small amount of oil, add winter squash, ginger slices, and fish paste, and sauté until fragrant.

Add the hairtail segments, pour in appropriate boiling water, then pour in rice wine, light soy sauce, white sugar, and white pepper, bring to a boil over high heat, and simmer over low heat to infuse the flavor.

When there is a small amount of sauce left in the pot, reduce the sauce over high heat, then scoop it out and place it on a plate.

Ingredients required for minced garlic elbow: 1 pork knuckle, 1 green onion, 3 slices of ginger, 5 cloves of garlic, 10 peppercorns, 2 star anise, 2 tablespoons of rice wine, 1 tablespoon of braised soy sauce, appropriate amount of fresh soy sauce, and the production process

: Clean the elbows by removing their hair, put water in the pot, pour cold water into the elbows, bring to a boil, cook the elbows for a few minutes, pick them up and scrape the surface of the elbow skin with a knife.

Use a knife to cut open the middle of the elbow meat to reveal the bones, which will shorten the cooking time. Pour water into the pot, put the elbow into the pot, bring to a boil over high heat, skim off the scum, and remove blood and debris.

Add winter squash, ginger slices, 2 heads of garlic, peppercorns, star anise, rice wine, braised soy sauce, and delicious fresh soy sauce. Bring to a boil over high heat, then simmer over low heat for 1 hour, turn off the heat, and simmer for 30 minutes.

During this period, mash the garlic into minced garlic or cut into minced garlic.

Add delicious fresh soy sauce and stir to make a garlic sauce. If you like spicy food, you can also add some spicy oil.

When the time is up, pick up the elbows, break them into pieces, and serve them together with the minced garlic. Just dip the elbows into the minced garlic. The remaining elbow soup is very fragrant when used in iron pot stews, such as cabbage and tofu stew.

The stewed pickled cabbage vermicelli is very good.