These 4 home-cooked dishes are so good that even the chef will give them a thumbs up!

One: red stewed pig's trotters

1. Clean the pig's trotters, put water in the pot and boil the green onion and ginger

2. Put in the pig's trotters and cook with the lid open for two minutes, remove and rinse with cold water to cool down, and drain

3. Put salad oil in a pot, add crushed rock sugar, and cook over low heat until the rock sugar melts and the color becomes darker

4. Pour in the blanched pig's trotters and stir-fry until they are full of sugar

5. Pour in light soy sauce and dark soy sauce and stir-fry until the pig's trotters are all colored

6. Pour in cooking wine and ginger slices and stir well

7. Put one star anise and ten peppercorns into the tea bag, and put them in the pot at the same time as the green onion

8. Add enough water to cover the pig's trotters, turn the water to low heat, cover and simmer for two hours

9. Open the lid and turn to high heat to collect the thick juice, pour some sesame oil and stir well before leaving the pot

Two: beef stew with turnips

1. Wash the beef tendon meat and cut it into small pieces, and wash and peel the radish and cut it into small pieces

2. Wash the green onions and cut them into small pieces for later use

3. Add a small amount of water to the pot and bring to a boil, add the beef tendon and meat pieces to blanch

4. Put an appropriate amount of hot water in the pressure cooker

5. Put in the blanched beef tendon meat, radish and green onion in turn

6. Finally, add ingredients, cooking wine, dark soy sauce and oyster sauce and cook for 30 minutes

7. Add an appropriate amount of salt and chicken essence before cooking

Three: Stir-fried pork slices with bitter gourd

1. Bitter gourd, wash and remove seeds, slice, salt and marinate for five minutes

2. Heat the pan, pour the oil, and stir-fry the pork belly

3. Add ginger, soy sauce and salt and stir-fry until fragrant

4. Remove the salt water from the bitter gourd, drain it and pour it into the pot

5. Stir-fry over high heat until the bitter gourd is ripe, add salt and chives and stir-fry

Four: fish-flavored enoki mushroom

1. Finely chop the soaked red pepper, mince the green onion, ginger and garlic, and chop the Pixian bean paste for later use

2. Mix chopped green onion, soy sauce, sugar, vinegar, cooking wine, and water starch into a fish-flavored sauce

3. Soak the black fungus in advance, wash and shred it for later use

4. Cut off the roots of enoki mushrooms, wash them and tear them into strips by hand

5. Bring the water to a boil in the pot, put the enoki mushrooms in and blanch them

6. Rinse the enoki mushroom with cold water and squeeze out the water for later use

7. Put oil in a pot, stir-fry chives, ginger, garlic and pickled chili

8. Add the bean paste and stir-fry the fragrance and red oil, and stir-fry the black fungus shreds

9. Add enoki mushrooms and stir-fry, then pour in the fish sauce and stir-fry over high heat