No meat, no fragrance! The practice of 6 home-cooked meat dishes, classic and down-to-earth, delicious and satisfying, guests at home do not need to panic!

【1. Braised chicken thighs】

Ingredients: pipa leg, star anise, ginger, cinnamon, bay leaf, red pepper, salt, cooking wine, rock sugar, light soy sauce, oyster sauce, soybean paste

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Method:

1. Clean the pipa legs and draw a few knife edges, so that it is convenient to absorb the flavor, cool the pot under water, add ginger slices and cooking wine to boil over high heat, blanch for 5 minutes and remove it.

2. Add a little vegetable oil to the wok, add a small bowl of rock sugar, fry until caramel-colored and small bubbles quickly add the chicken thighs, fry until the surface is browned, and then pour boiling water.

3. Add ginger, bay leaves, cinnamon, star anise, red pepper, salt, light soy sauce, oyster sauce, soybean paste, and simmer for 30 minutes.

4. After simmering, turn off the heat, pick out all kinds of accessories, and soak the chicken thighs in the soup for 2 hours, which is more delicious.

5. When eating, turn on the high heat to collect the thick soup, and finally sprinkle in chopped green onions to garnish to complete.

【2. Lamb stew with radish】

Ingredients: lamb, white radish, garlic, green onion, ginger, cinnamon, cumin, Sichuan pepper, grass fruit, bay leaves, tangerine peel, red pepper, cooking wine, salt, dark soy sauce, oyster sauce, pepper, bean paste

Method:

1. Cut the mutton into small pieces in a pot under cold water, add green onions, cooking wine, ginger slices and bring to a boil over high heat, blanch for 3 minutes, then control the water and remove it.

2. Prepare a package of accessories, including cumin, cinnamon, grass fruit, pepper, bay leaves, red pepper, and tangerine peel.

3. Add a little vegetable oil to the wok, add the green onion, ginger and garlic and stir-fry until fragrant, then add a spoonful of bean paste and stir-fry, then add the mutton and stir-fry for 1 minute.

4. Pour an appropriate amount of hot water into the pot, add the auxiliary ingredients, oyster sauce, pepper, dark soy sauce and salt, bring to a boil over high heat and put it in the pressure cooker and simmer for 10 minutes.

5. Prepare a casserole, put white radish on the bottom, put the stewed mutton and soup into the casserole, and simmer for 10 minutes.

6. After the stew is done, sprinkle the coriander to garnish and finish.

【3. Braised wing root】

Ingredients: wing root, green onion, ginger, bay leaf, cinnamon, red pepper, star anise, bay leaf, light soy sauce, cooking wine, salt, sugar, soybean paste, oyster sauce

Method:

1. Clean the wings in a pot under cold water, add green onions, ginger slices, and cooking wine to a boil over high heat, blanch for 3 minutes, and then remove them.

2. Add a little vegetable oil to the wok, add bay leaves, red pepper, cinnamon, star anise and stir-fry until fragrant, then add ginger slices and green onions and stir-fry until fragrant, then add the wings and stir-fry for 1 minute.

3. After the surface of the wings is slightly yellow, add soybean paste, light soy sauce and oyster sauce, and fry the wings until the color is even.

4. Then add hot water to boil, then add sugar and salt to taste, turn to low heat and simmer for 15 minutes.

5. After stewing, pick out all the auxiliary ingredients, turn to high heat and collect the thick soup.

【4. Braised pork stewed quail eggs】

Ingredients: pork belly, quail eggs, ginger, green onions, bay leaves, cinnamon, star anise, dark soy sauce, rock sugar, fermented bean curd, cooking wine, salt

Method:

1. Cut the pork belly into mahjong size, put the pork belly in a pot under cold water, add green onions, ginger slices, cooking wine and bring to a boil over high heat, blanch for 3 minutes, then control the water and remove it.

2. Add a little vegetable oil to the wok and turn on low heat, add the pork belly and stir-fry for a while, fry the fat of the pork belly, and control the oil after the surface is browned.

3. Leave a little base oil in the pot, turn on low heat and add a few rock sugars, fry until caramel color, add the pork belly and stir-fry evenly.

4. Add green onions, ginger slices, bay leaves, cinnamon, star anise and stir-fry until fragrant, then add cooking wine, light soy sauce and fermented bean curd, fry the pork belly until the color is even, then pour hot water and boil, turn on low heat for 45 minutes.

5. After simmering for 45 minutes, add some cooked quail eggs, add salt to taste, and simmer for another 15 minutes.

6. Finally, turn to high heat and reduce the thick soup.

【5. Braised pork trotters】

Ingredients: pig's trotters, ginger, green onions, star anise, bay leaves, cinnamon, cooking wine, dark soy sauce, light soy sauce, rock sugar, salt, red bean curd

Method:

1. Clean the pig's trotters and chop them into small pieces, put the pig's trotters in a pot under cool water, add green onions, ginger and cooking wine to boil over high heat, blanch for 5 minutes and then remove them.

2. Add a little vegetable oil to the wok, add a few rock sugar over low heat, fry until caramel-colored, and stir-fry the pig's trotters evenly when it becomes a caramel color.

3. Add green onions, ginger slices, bay leaves, star anise, cinnamon, cooking wine, and stir-fry the fragrance of the accessories.

4. Pour in an appropriate amount of hot water and bring to a boil, add light soy sauce, dark soy sauce, red bean curd, salt, and put the pig's trotters and soup together in the pressure cooker and simmer for 30 minutes.

5. Finally, pick out the auxiliary materials, turn to high heat and collect the thick soup.

[6. Home-style braised pork]

Ingredients: pork belly, green onions, ginger, star anise, cinnamon, bay leaves, fermented bean curd, light soy sauce, cooking wine, salt, rock sugar

If you need 1,000 classic recipes, more than 1,000 snacks and 500 sauce recipes, you can automatically get them by following our WeChat public account "Finger Between Flavor Collection".

Method:

1. Cut the pork belly into small pieces in a pot under cold water, add cooking wine, green onion and ginger to boil over high heat, blanch for 5 minutes, then control the water and remove it.

2. Add a little vegetable oil to the wok, turn on low heat and add a few rock sugars, fry until caramel color, quickly add the pork belly, and stir-fry for a while.

3. Add star anise, cinnamon, bay leaves, green onions, ginger slices, stir-fry to bring out the fragrance, then add cooking wine, light soy sauce, bean curd juice, fry the pork belly until the color is even, then pour hot water to boil, add a little salt to taste, turn to low heat and simmer for 45 minutes.

4. Finally, pick out all kinds of auxiliary materials, turn to high heat and collect the thick soup.