Share 6 simple recipes and never get tired of eating them, and eat the disc as soon as it is served!

Braised fish fillet

Ingredients: grass carp, salt, cooking wine, pepper, ginger, garlic, pickled pepper, starch, cooking oil, bean paste, chicken powder, sugar, light soy sauce, beer, coriander.

Method:

1. Prepare the ingredients, clean the fish, open the fish fillet along the backbone, cut off the fish head, and then cut a few knives on the fish.

2. Chop the fish into uniform pieces, put them in a basin, pour in an appropriate amount of water, wash the blood on the fish pieces, drain the water, and prepare for marinating.

3. Add 2 grams of salt, 1 gram of pepper and 20 grams of cooking wine to the basin to remove the fishy, mix well and marinate for 10 minutes.

4. Prepare a piece of ginger, cut it into ginger slices, a few garlic grains, cut it into small pieces, two pickled peppers, and cut it into rings for later use.

5. Prepare 100 grams of starch and put in the marinated fish pieces in turn to make the surface of the fish pieces covered with starch.

6. Heat the oil in the pot, and when the oil temperature rises to 5 hot, put the fish pieces into the pot, preferably one by one, to prevent sticking.

7. Do not push the fish pieces before they are set, keep shaking the pot to prevent the fish pieces from sticking to the bottom of the pot, and keep frying them over medium-low heat for about 5 minutes.

8. When the surface of the fish is golden brown, pour out the oil, leave the bottom oil in the pot, and after the oil is hot, pour in the prepared ingredients to burst the fragrance.

9. Add 20 grams of bean paste, stir-fry the bean paste until fragrant, stir-fry the red oil, and pour an appropriate amount of water from the side of the pot.

10. Start seasoning, add 1 gram of chicken powder, 1 gram of pepper, a little sugar to enhance freshness, add 10 grams of light soy sauce and 10 grams of cooking wine to remove the smell, stir well.

11. Put the fried fish pieces into the pot, pour in a can of beer, cover the pot, simmer for 8 minutes, cook the fish pieces until they are flavorful.

12. After 8 minutes, open the lid, put in a small handful of coriander, turn on high heat, collect the soup until thick, and then pour the juice into the pot.

Chestnut chicken

Ingredients: chicken thighs, cooked chestnuts, green and red peppers, ginger slices, green onions, salt, cooking wine, light soy sauce, star anise, Sichuan peppercorns, bay leaves

1. Chop the chicken thighs and wash off the blood, add cooking wine, light soy sauce, salt, ginger slices, and green onions, and marinate for 20 minutes. Cooked chestnuts are shelled and set aside.

2. Heat the oil, put ginger slices, green onions, star anise, Sichuan peppercorns, and bay leaves to stir-fry until fragrant, pour in the chicken pieces and fry until they change color, then add light soy sauce, cooking wine, and dark soy sauce and stir-fry well.

3. Pour into the pressure cooker, add water, salt and chestnuts to press for 15 minutes, and finally pour back into the wok and put green and red pepper pieces, and reduce the juice over high heat.

Stir-fried shrimp with celery

Ingredients: shrimp, celery, corn starch, soy sauce, green onion, ginger and garlic powder, salt, sesame oil, water starch, cooking wine.

Method:

1. Cut the celery into sections, starch the shrimp and set aside, marinate the shrimp in cooking wine, add oil to the pot, stir-fry the shrimp, and set aside.

2. Heat the oil in the pot, fry the celery a few times, add salt, Tiantianxian, green onion, ginger and garlic powder and stir-fry, thicken out of the pot.

Cold lotus root slices

1. Cut the lotus root in half, then cut it into thin slices, put 3 grams of white vinegar in the basin, soak it for 5 minutes to prevent oxidation and blackening, and then blanch the fungus and lotus root slices in the pot for 3 minutes, and remove the cold water.

2. Cut some of the used side dishes, pat the garlic flat and cut into minced garlic, chop the coriander into minced pieces, and cut the millet pepper into rings.

3. All the preparations, pour them into a bowl in turn, boiling water to taste, add an appropriate amount of salt, chicken essence, sugar, light soy sauce, aged vinegar, and finally pour in sesame oil, pour some spicy spicy seeds if you like to eat spicy, and finally stir evenly.

Braised pig's trotters

Ingredients: 1000 grams of pig front hooves, a handful of shallots, a small piece of ginger, an appropriate amount of salt, an appropriate amount of light soy sauce, 30 grams of rock sugar, an appropriate amount of cooking oil, and an appropriate amount of cooking wine.

Steps:

1. Let the seller burn the pig hair on the surface with a spray gun to remove the fishy smell of the pig's trotters, soak them in water after taking them home, and then scrub them clean and chop them into small pieces.

2. Add water to the pot, blanch the chopped pig's trotters in a pot under cold water, add an appropriate amount of cooking wine to remove the smell after boiling, skim off the foam, boil for 2-3 minutes, remove it, rinse it with water, and control the moisture to dry.

3. Add a little cooking oil to the wok to moisten the pan, then add 30 grams of rock sugar to fry the sugar color, fry the rock sugar until it melts, fry until the rock sugar appears dense small bubbles, and the color also turns jujube red, then add the pig's trotters and quickly stir-fry a few times to make the sugar color evenly wrap the pig's trotters, then add the boiling water that has not passed the pig's trotters, then add the green onion and ginger slices, turn to medium heat and simmer for 40 minutes.

4. After 40 minutes, add an appropriate amount of salt and light soy sauce to taste, cover the pot and continue to simmer for 15 minutes, and finally put the soup away and you can get out of the pot.

Emerald cabbage rolls

Method:

1. Adjust the meat filling first, chop the pork, add a little cooking wine, light soy sauce, oyster sauce, sugar, peanut oil, stir evenly and set aside, add chopped carrots and shiitake mushrooms, and stir well.

2. Blanch baby cabbage for 2~3 minutes, you can curl it, put in the meat filling and roll it up, put it in a pot with cold water, and steam it for about 10 minutes after the water boils.

3. Stir-fry the sauce: After the oil is hot, add the minced garlic and millet spicy, stir-fry until fragrant, add oyster sauce, light soy sauce, sugar, water starch, stir-fry until thick, pour on the cabbage roll, sprinkle a little chopped green onion, and the dish is complete!