The classic 4 dishes are delicious with wine and food, fragrant and delicious, healthy and delicious, and satisfying to satisfy your appetite, ensuring that you will never get tired of eating!

Spicy chicken

Materials

250 grams of chicken thighs, 100 grams of green peppers, appropriate amount of chili, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of Pixian bean paste, appropriate amount of sugar, appropriate amount of seasoning

method

Chicken thighs, green peppers, chili peppers, green onions, ginger and garlic, Pixian bean paste

Chop the chicken into small pieces

Boiling water, gushing out the blood of chicken nuggets

Remove the chicken, add starch, light soy sauce and cooking wine

Heat the pan, heat the oil, fry the green onions, ginger and garlic, and Pixian bean paste

Add chicken pieces and stir-fry

Then stir-fry the green peppers, add salt, sugar, and seasoning

Put away the pot and serve on a plate

Roasted pork with potatoes

Materials

300g pork belly, 1 potato, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, appropriate amount of green onion, appropriate amount of ginger, 1 teaspoon of cooking wine, 1 teaspoon of oil

method

Braised pork cut into small pieces

Peel the potatoes and cut them into cubes

Soak the pork belly pieces in water for 10 minutes, add 1 teaspoon of cooking wine to the water, then remove and drain

Put 1 tablespoon of oil in a pan and stir-fry the pork belly when the oil is hot

Stir-fry slowly over low heat to force out the fat in the pork belly until the surface of the meat skin is golden brown

Add a scoop of dark soy sauce and light soy sauce

Add half a pot of boiling water, add a spoonful of salt, a spoonful of sugar, add green onions, ginger and star anise, bring to a boil over high heat and simmer

Simmer until the meat is eight ripe, add the potatoes to the pan

Wait until the potatoes are soft and the soup is tightened, and then remove from the pan

Stewed bean skin with kelp

Materials

A plate of kelp, 1.5 pieces of bean skin, 4 cloves of garlic, 1 tablespoon of dark soy sauce, half a tablespoon of sugar, 1 tablespoon of bean paste, appropriate amount of salt, star anise, appropriate amount of cinnamon

method

Break the cinnamon into small pieces, one star anise, crush the garlic, and cut the kelp bean skin into 2 cm wide strips

Heat a pan with cold oil and low heat, add garlic spices and fry for one minute

Pour in the kelp strips and stir-fry well

Add the bean skin, mix well, add dark soy sauce, bean paste, salt and sugar

After stirring well, add a bowl and a half of water and simmer for about 10 minutes. Turn the heat to high and drain the juice and serve.

Dry and fragrant, soft, a healthy and nutritious autumn and winter stew. If you like spicy food, you can add dry and spicy 椒️ stir-fry pot at the same time as garlic, or put a spoonful of Lao Gan Ma hot sauce at the same time as dark soy sauce.

Oyster sauce, green shoots, oyster mushrooms

Materials

Lettuce 200g, king oyster mushroom 200g, red pepper 1 oil, appropriate amount of salt, oyster sauce 15ml, sugar 1g, water starch, appropriate amount of sesame oil

method

Prepare all the ingredients.

Slice the oyster mushrooms, peel and slice the lettuce, and cut the red pepper into diamond-shaped pieces.

Bring water to a boil in a pot and blanch the oyster mushrooms for later use

Then blanch the lettuce and let it cool for later use.

Pour oil into a wok and sauté chives and ginger.

Pour in the oyster mushrooms and stir-fry.

Add the oyster sauce.

Add a pinch of sugar and salt and stir-fry well.

Pour in the lettuce and stir-fry. Add the red pepper again. Drizzle in an appropriate amount of water starch. Drizzle in sesame oil.

Stir-fry evenly, turn off heat.