The more you eat, the more enjoyable it gets! The taste is super good home-cooked food, appetizing and eating, adults and children are really hungry!

Spicy chicken gizzard chicken heart

Ingredients

Chicken gizzards

650 grams

Chicken heart

500 grams

seasoning

Spicy hot pot base

30 grams

Cumin powder

1 teaspoon

Cumin grains

1 teaspoon

paprika

1 teaspoon

Sichuan pepper powder

1 teaspoon

sugar

1 teaspoon

Green onion and ginger

Amount

Sichuan peppercorns

Amount

aniseed

2 capsules

Bayberry

3 tablets

steps

650 grams of chicken gizzards, 500 grams of chicken hearts, appropriate amount of white sesame seeds (cooked) seasoning: 30 grams of spicy hot pot base, 1 teaspoon of chili powder, 1 teaspoon of Sichuan pepper powder, 1 teaspoon of cumin powder, 1 teaspoon of cumin grains, 1 teaspoon of sugar, appropriate amount of Sichuan peppercorns, appropriate amount of sesame peppercorns, appropriate amount of ginger slices, appropriate amount of green onions, 2 star anise, 3 bay leaves.

It takes a bit of patience to deal with this chicken heart. Fresh chicken hearts, remove the grease, cut them in the middle, wash the blood clots hidden inside, rinse them with running tap water, and rinse away any dirt that sticks to the chicken hearts. The chicken gizzard is also cleaned, and the remaining yellow fascia is torn off, and the large pieces can be cut. (If the gizzard is large, you can cut it or put a cross knife).

Handle the gizzards and hearts clean. In a pot under cold water, put green onions, ginger slices, star anise, bay leaves, Sichuan peppercorns, peppercorns, cooking wine, bring to a boil over high heat, skim off the foam, and cook over medium-low heat for about 15 minutes.

Remove the cooked chicken gizzard and chicken liver, control the moisture, and pick out the green onion and ginger and other seasonings for later use.

Put a little cooking oil in the wok, add cumin grains and spicy hot pot base, stir-fry over low heat until fragrant, and then add a little water.

Add the chicken gizzards and chicken hearts, stir-fry slightly.

After stir-frying, add chili powder, Sichuan pepper powder, cumin powder, sugar, light soy sauce and other seasonings in turn.

Add all the seasonings and stir-fry slowly over medium heat, so that the spicy flavor such as pepper powder, chili powder, cumin powder and so on slowly seeps into the chicken gizzard and chicken liver to .......

Out of the pot! The taste is superb! The spicy flavor is strong, and the more you eat it, the more enjoyable it becomes.

Return to the pot lotus root slices

Ingredients

lotus root

450 grams

green pepper

80 grams

Pork

200 grams

Accessories

oil

20 ml

Wine

25 ml

salt

2 grams

Pixian bean paste

1 tbsp

Tempeh

crumb

Sliced ginger

5 grams

white vinegar

crumb

steps

Wash the pork belly

Prepare the seasoning

First, put the pork belly in a pot under cold water, add half of the ginger slices and cooking wine, cover with high heat, and cook for 15 minutes, then remove and let cool

Wait until the pork belly is cooled and cut thinly, and slice the green pepper after washing

Wash the lotus root and peel it

After cutting into slices, drop in a little white vinegar and soak it in water, and put it on the oxidation to turn black

Heat the pan and pour the oil

Pour in warm oil and stir-fry over medium-low heat until fragrant

Push the meat aside, add the bean paste and tempeh, and stir-fry the ginger slices until fragrant

Then add the lotus root to the pot and stir well

Add a little water to the bottom of the pot while stir-frying, so that the fried lotus root slices are more crispy and tender

Finally, pour in the green peppers

Fry until the green peppers are broken, add sugar to taste, then turn off the heat and remove from the pot

Stir-fry the meat with garlic sprouts and salt

Ingredients

Pork

Amount

Garlic sprouts

Amount

green pepper

Amount

Accessories

scallions

Amount

ginger

Amount

garlic

Amount

Millet pepper

Amount

Tempeh

Amount

Light soy sauce

Amount

Wine

Amount

vinegar

Amount

salt

Amount

sugar

steps

Change the knife with green onion, ginger, garlic, millet pepper, half-adjusted soup and tempeh for later use, and slice the peeled pork belly for later use.

Cut the garlic sprouts into pieces and the green peppers into cubes. A spoon of cooking wine, a spoon of soy sauce, a teaspoon of sugar, and half a teaspoon of salt are mixed into a sauce for later use.

Heat the pan with a little base oil, after the oil is hot, add the pork belly slices and stir-fry over medium-low heat, until the fat meat spits oil, and the meat slices are golden brown on both sides, slightly rolled and appear "lamp nest".

Add green onions, ginger, garlic, millet peppers, and tempeh, and stir-fry until fragrant.

Turn the heat to high and stir-fry the green peppers until they are broken.

Add the garlic sprouts, stir-fry the sauce evenly, and add a teaspoon of vinegar from the pot.

Lettuce dried scallop tribute ball soup

Ingredients

Lettuce

One

Gong Maru

100 grams

Scallops

20 grams

Accessories

olive oil

crumb

salt

crumb

Sliced ginger

2 tablets

rice wine

crumb

Green onion

crumb

steps

Prepare the meatballs, lettuce, and scallops and pour in the rice wine

The scallops are steamed in a pot under cold water for 10 minutes in advance

Peel the lettuce and cut it into hob pieces

Prepare the seasoning

Fill the casserole with water, pour in the meatballs, and add the ginger slices

Pour in a little rice wine and cover over high heat and bring to a boil

Add the steamed scallops

Add the lettuce

Cover the meatballs and open the lid and add olive oil when cooked

After trying the taste, add salt to taste, then remove from heat

Sprinkle with chopped green onion and enjoy