A collection of six home-cooked meat dishes from the school cafeteria chef

Braised pork and quail eggs

1. One and a half pounds of pork belly cut into cubes

2. Place the blanched pork belly in a pot with cold water, add onion, ginger and cooking wine, blanch it in water and fry until both sides are golden.

3. Leave the oil in the pot and stir-fry the rock sugar until the sugar color develops

4. Add pork belly and fry until it changes color

5. Pour a little more boiling water and add a spoonful of cooking wine

6. Add a spoonful of dark soy sauce

7. A spoonful consumes oil< /p>

8. Two spoons of light soy sauce

9. Add some green onion, ginger, star anise, cinnamon, bay leaf, dried chili pepper

10. Stew the pork belly for 30 minutes, then add the quail eggs and stew for 20 minutes

11. If there is not enough water in the middle, you can add an appropriate amount of boiling water and continue stewing

Sweet and sour pork ribs

1. Blanch the pork ribs with onion, ginger and cooking wine

2. Heat oil and appropriate amount of rock sugar

3. Fry the rock sugar until it turns maroon red and pour boiling water to cover the ribs

4. Pour the pork ribs to color

5. A little salt

6. A spoonful of cooking wine·

7. A spoonful of light soy sauce

8. A spoonful of dark soy sauce

9. A small amount of salt Simmer for half an hour

10. Add a spoonful of vinegar to reduce the juice

Green pepper stuffed with meat

1. Add minced ginger and green onion to the minced meat

2. One egg white

3. One spoonful of cooking wine and two spoons of light soy sauce

4. One spoonful of light soy sauce

5. Half a spoonful of oyster sauce

6. A little black pepper

7. A small spoonful of salt and chicken essence

8. A spoonful of cornstarch

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10. Prepare half a bowl of water

11. Half a spoonful of dark soy sauce

12. A spoonful of oyster sauce

13. A spoonful of corn starch

14. Stir well and set aside

15. Cut the green pepper into pieces and remove the seeds

16. Stuff the minced meat into the green pepper

17. Fry until brown

18. Pour in the sauce until thickened

Yellow Braised Chicken

1. Prepare ingredients

2. Blanch the chicken in cold water, add cooking wine and ginger slices

3 one spoonful of soybean paste

4 three spoons of light soy sauce

5 one spoonful of oyster sauce

6. Half a spoonful of dark soy sauce

7. Add oil and a few rock sugars to the pot

8. Fry until the sugar color turns out

9. Add chicken Stir-fry the dried chili peppers until they are browned and continue to stir-fry

10. Pour in the juice and ginger slices

11. Pour in the mushrooms and potatoes

12 Simmer over low heat for 20 minutes Pour boiling water with a spoon of cooking wine to cover the ingredients. Pour green and red chili peppers over high heat to reduce the juice.

Garlic Chicken Wings

1. Cut the chicken wings in half and add a spoonful of cooking wine

2. A spoonful of light soy sauce

3. An appropriate amount of black pepper

4. A pinch of salt

5 A spoonful of Orleans powder

7. Fry the chicken wings in hot oil

8. Fry until golden brown on both sides, remove and set aside

9. More Pour some minced garlic and stir-fry until fragrant, add a spoonful of light soy sauce

10. Pour in the chicken wings and stir-fry

11. Pour in half a spoonful of sugar 12. Pour in the green onions and stir-fry evenly

Spicy chicken wings

Cut the chicken wings in half, add a spoonful of garlic, half a spoonful of starch, half a spoonful of light soy sauce, half a spoonful of cooking wine, half a spoonful of dark soy sauce, a spoonful of oyster sauce, an appropriate amount of sugar, mix well and marinate for 30 seconds Minutes, brush oil in the pan and fry the chicken wings until golden brown, add green and red chili peppers, sesame seeds, minced garlic and chopped green onions and stir-fry evenly