I never get tired of eating it! 4 dishes that are fragrant and not greasy and super satisfying, home-cooked and classic, let's make it!

Farmhouse stewed chicken

Ingredients

Half a local chicken, 5 or 6 green peppers, 3 or 5 dried red peppers, 2 star anise, 2 cinnamon leaves, 2 green onions, ginger 2 tablespoons, cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sweet noodle sauce, appropriate amount of salt, appropriate amount of cooking oil

steps

The local chicken is cleaned, and the green pepper is washed and set aside;

Wash the green onion and ginger and set aside, wipe the dried red pepper clean and set aside; star anise, cinnamon, bay leaves for spare;

Chop the chicken into walnut-sized pieces;

Remove the seeds of the green pepper and cut it into hob pieces for later use;

Cut the green onion and ginger into large pieces and set aside;

Heat the pan with cold oil, add about 1 tablespoon of cooking oil, add star anise, cinnamon and bay leaves, turn to low heat and slowly stir-fry until fragrant; (If you like spicy food, you can stir-fry dried red peppers together)

Add the chicken pieces, turn to medium and high heat and stir-fry until the chicken changes color, shrinks the skin, and is slightly charred;

Add a little cooking wine and continue to stir-fry until the cooking wine is dry;

Add light soy sauce and dark soy sauce and stir-fry evenly;

Add the sweet noodle sauce;

Continue stir-frying until the chicken is evenly colored;

Add the green onion and ginger and dried red pepper, and continue to stir-fry until the green onion and ginger are fragrant;

Add an appropriate amount of boiling water, the amount of water depends on the quality of the chicken, if the chicken is older, add more water to stew for a long time, avoid adding water in the middle; If the chicken is more tender, or if you use a regular broiler chicken, add less water; Bring to a boil over high heat to remove the foam;

Turn to low heat and cover the pot and simmer for 1 to 2 hours, until the chicken is cooked, then turn to high heat to reduce the juice;

When the juice is almost exhausted, add the green pepper;

Stir-fry until the green pepper is slightly soft, and then add a little salt to taste according to the taste.

Shredded pork belly cabbage

Ingredients

1 cabbage, 30 peppercorns, half a spoon sugar, 8 cloves of garlic, 2 cloves of oil, 1 spoon of chicken essence, 1 green onion, 1 tablespoon of bean paste, 6 chili peppers, 5 slices of ginger, 1 tablespoon of salt

steps

Prepare 1 cabbage (cabbage). Sichuan pepper, chili, garlic, ginger, green onions.

Peel off the outermost layer of cabbage (cabbage) and discard. Wash the cabbage, peel the cabbage (cabbage) one by one, and wash it with water. Then tear it into small pieces by hand and set aside.

Clean the pork belly and cut it into 2 cm cubes. Peel and crush the garlic, slice the ginger, cut the green onion into sections, and set aside the peppercorns and chili peppers

Pour 2 tablespoons of oil into the pot and cook over high heat until 7 or 8 layers are cooked; Amplify the garlic, ginger, peppercorns and dried chili peppers and sauté until fragrant.

The pork belly is fried in an oil pan for the purpose of frying the fat in the pork belly; The taste will be more sticky and not greasy. It is good until the color of the fat part becomes transparent. The pork belly shrinks quickly when exposed to high temperatures, and it still has a tough texture after stewing.

Cook 1 tablespoon of cooking wine, half a tablespoon of sugar, stir-fry until fragrant. 1 scoop dark soy sauce.

Add 1 tablespoon of light soy sauce to the pan.

Put the bean paste in the pan.

Stir-fry quickly until all the seasonings such as bean paste are evenly coated on top of the pork belly. Until all the pieces of meat have turned reddish-brown evenly. Add a little water to the pot and simmer over low heat for a few minutes until the color is even. Put in the cabbage and stir-fry it on high heat, and the fried leaves are crispy and fragrant.

Add 1 tablespoon of salt and 1 tablespoon of chicken bouillon.

Finally, add the green onions to enhance the flavor.

Roasted pork with potatoes

Ingredients

Appropriate amount of pork belly, one green onion, 2-3 white slices, 2-3 slices of ginger, one large ingredient, a little minced chives, an appropriate amount of cooking wine, an appropriate amount of soy sauce, an appropriate amount of salt, 3-4 monocrystalline rock sugar

steps

1. Peel and cut the potatoes into cubes, soak them in water and set aside.

2Cut the pork belly into cubes, blanch and drain (so as not to splash oil everywhere when entering the pan).

3. Pour a little oil into the wok (not too much, the pork belly will produce oil), stir-fry the shallots, ginger and ingredients after heating, then pour in the meat pieces and stir-fry, add an appropriate amount of cooking wine, soy sauce, rock sugar and a small amount of salt, and stir-fry evenly.

4Add potatoes, and two teaspoons of salt, stir-fry evenly, add water, cover the meat and potatoes, after the fire boils, turn to low heat and cook for about half an hour, then collect the juice and turn off the heat, the most will come out of the pot and sprinkle some chopped chives.

【Korean Spicy Cabbage】

Ingredients

2 Chinese cabbages, half a white radish, a small handful of leeks, a small handful of apples, 1 pear, 150 grams of chili noodles, 5 slices of ginger, 2 slices of garlic, appropriate amount of sugar, 2 tablespoons of fish sauce, a small bowl of glutinous rice flour, 50 grams

steps

Prepare the ingredients needed to make the chili sauce.

After washing the Chinese cabbage, cut it vertically from the root into 4 halves, evenly spread a layer of salt, marinate for 8 hours until the cabbage is soft, and pour off the pickled water. Then put the cabbage in cold boiled water or purified water, wash off the excess salt, and then squeeze out the water for later use.

Finely chop apples and pears; White radish shaved into shreds; Finely chop the garlic and ginger, wash the leeks and cut them into sections, and chop the shrimp skin for later use.

Pour the fish sauce into the chilli flakes.

Add chopped apples, pears, minced ginger and garlic, shredded radish, leeks, chopped shrimp skin, sugar and salt and mix well.

Stir 50 grams of glutinous rice flour with 450 grams of water and cook over low heat until a paste. (After pouring in the chili sauce, I remembered that the glutinous rice milk forgot to shoot, so that's all left in the picture)

Pour the boiled glutinous rice paste into the chili paste.

Mix well.

Wear disposable gloves or cover a plastic bag and spread the cabbage evenly with chili sauce. (Mainly on the roots, just pass over the cabbage leaves)

Roll the cabbage with chili sauce from the leaves towards the roots and place in a clean container. After fermenting at room temperature for one day, put it in the refrigerator and ferment for 5-7 days before eating.

When eating, use clean and oil-free chopsticks to remove and eat.