The classic home-cooked food that you can't eat enough can satisfy your cravings with fragrance and make you hungry in summer!

Pork stew vermicelli

Ingredients

Pork

400g

Sweet potato vermicelli

200g

Accessories

Light soy sauce

2 scoops

salt

Amount

Dark soy sauce

1 scoop

Wine

2 scoops

Green onion white

1 paragraph

aniseed

2 pcs

cinnamon

1 small paragraph

rock candy

10g

ginger

crumb

Sichuan peppercorns

steps

Wash the pork belly and cut into cubes.

Put water, a little peppercorns and cooking wine in a pot (except for the recipe), add the pork pieces and blanch until the water boils.

Remove from warm water, rinse and drain.

Soak the vermicelli and cut it into soft sections.

Slice the green onion and ginger.

Put a little oil in the pan, add rock sugar and stir-fry over low heat until brown-red, pour in the pork belly pieces and stir-fry quickly.

Stir-fry until the color is fat, add the green onion, ginger slices, star anise, and cinnamon to continue to stir-fry until fragrant. Pour in the cooking wine and stir-fry until the water vapor is dry.

Add hot water until the meat pieces are submerged, add light soy sauce and dark soy sauce, cover and bring to a boil, then turn to low heat and simmer for half an hour.

Remove the green onion and ginger slices from the pot, continue to cover and simmer for about 20 minutes.

When about 1/3 of the soup is left in the pot, add vermicelli and an appropriate amount of salt and simmer for about 8 minutes.

Cook until the vermicelli softens and the soup thickens.

Authentic back to the pot meat

Materials

One piece of pork belly (or two knives of meat).

A handful of green garlic

A large spoonful of Pixian watercress

Two tablespoons of sugar

Appropriate amount of green onion, ginger and pepper (boiled meat to remove the smell).

1 tablespoon of cooking wine (boiled meat to remove the smell).

method

Wash the pork and throw it into the pot, add cold water, throw a green onion, a few slices of ginger, a few peppercorns, and a spoonful of cooking wine.

Bring to a boil over high heat, skim off the foam, reduce the heat to low and continue to cook for another 10 or 20 minutes.

Wait until the pork is almost seven ripe (the appearance is whitish, the chopsticks can be pierced, but the inside is still bloodshot).

Remove and soak in cold water to cool the meat quickly and make it firm.

Slice the meat, about 1 to 2 mm thick.

Remove from the pan, add a little base oil, put the meat in, and stir-fry over medium-low heat.

Stir-fry until the meat slices are oily and lamp-shaped (slightly dry and curly).

Steak the meat to the side, throw a spoonful of Pixian bean paste (one of the essences of back to the pot) in the oil, and stir-fry until fragrant.

Stir-fry the meat slices and bean paste evenly, sprinkle two spoons of sugar (the second essence of the back meat), and continue to stir-fry evenly.

Add green garlic (the third essence of the back to the pot), fry until broken, and remove from the pot.

Stir-fried pork slices with lettuce

Materials

1 lettuce

1 small piece of pork

Salt to taste

Appropriate amount of shredded green onion and ginger

2 scoops light soy sauce

1 scoop dark soy sauce

1 tablespoon of vinegar

1 tablespoon of stock

1 teaspoon starch

method

Slice the meat and add starch to grasp well and set aside.

Wash and slice the lettuce and set aside.

Put the base oil in the pan, add the green onion and ginger and stir-fry, add the meat slices and stir-fry until it changes color.

Add lettuce, stock, vinegar, light soy sauce and dark soy sauce and stir-fry until fully cooked.

Add salt to taste before cooking.

Fish-flavored spinach

Ingredients

ginger

crumb

garlic

2 petals

spinach

300g

Soak the red peppers

3 pcs

Accessories

sugar

1 teaspoon

Vinegar

1 tablespoon

sesame oil

crumb

Light soy sauce

1 tablespoon

steps

Finely chop the garlic and ginger, chop the soaked red pepper, put the light soy sauce, aged vinegar, sugar, and sesame oil into a small bowl and stir into a sauce for later use.

Use a knife to peel off the red roots of spinach, keep most of the rhizomes, rinse them, and blanch them in a pot of boiling water for about 7 or 8 seconds.

Quickly soak in cool water and drain for later use.

Heat the pan with cold oil, add minced garlic and ginger and stir-fry until fragrant.

Pour in the soaked red pepper and stir-fry until fragrant.

Add the mixture and bring to a boil.

Pour in the spinach and stir-fry well.

Remove from pan and serve.