Must-learn to drink hard dishes with food! Make sure that the family says it is good

One, back to the pot meat

Ingredients: pork belly, green garlic.

Excipients: Sichuan pepper, green onion, ginger slices, Knorr chicken essence, cooking wine, Pixian bean paste, sugar, oil.

Method: 1. All ingredients.

2. After the whole pork belly is washed, put it in a pot with cold water, add ginger slices, green onions, cooking wine, put the pork in cold water, boil over high heat until the pork is completely discolored, remove it, and tighten it with cold water.

3. Cut the meat into large slices with a thickness of about 3mm and set aside. Wash the green garlic, cut it diagonally into 3cm long pieces for later use, and chop the bean paste.

4. Put a little oil in the pot, boil until it is hot, add ginger slices and peppercorns and stir-fry until fragrant.

5. Add the pork slices, stir-fry over high heat until the surface is slightly charred, then put aside and set aside.

6. Leave the bottom oil in the pot, pour in the Pixian bean paste, and fry the fragrance and red oil.

7. Put the pork slices in, add sugar, Knorr chicken essence.

8. Finally, add the green garlic and stir quickly to remove from the pot. The meat with chicken essence added to the pot tastes better mellow and delicious, and it has an endless aftertaste.

Second, fish-flavored eggplant pot

Ingredients: Eggplant

Accessories: pork filling, appropriate amount of water, appropriate amount of starch.

Seasoning: Appropriate amount of green onion and garlic, 1 tablespoon light soy sauce, half a teaspoon dark soy sauce, half a teaspoon balsamic vinegar, 1 teaspoon sugar, appropriate amount of bean paste hot sauce.

Method: 1. Cut the eggplant into long strips, slice the green and red peppers, grind the ginger and garlic into minced pieces, and cut the chives into small pieces.

2. The ground pork can be marinated for a while with a small amount of cooking wine, (no need to add seasoning to marinate, otherwise it will be salty) Mix all the ingredients of the fish flavor sauce in a bowl and let the sugar dissolve.

3. Heat the oil in two large rice bowls in the pot and fry the eggplant strips.

4. Fry until the eggplant strips are soft.

5. Remove the eggplant and drain the oil6. Pour out the remaining frying oil, leaving only a little base oil. Stir-fry the minced ginger and garlic in cold oil until fragrant.

7. Add a tablespoon of red oil and bean paste and stir-fry until the color is red and bright. (The bean paste is very salty, so be sure to control the amount).

8. Put in the ground pork and stir-fry until cooked.

9. Pour the chopped chives, fish sauce (1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon balsamic vinegar, 1 teaspoon sugar, chopped chives), a cup of water or stock and cook until the water boils.

10. Add the fried eggplant strips and cook until the water is almost dry.

11. Pour in the water starch to thicken. (Don't collect the water too dry, because you will have to cook it in a casserole for a while, and it will be too dry and the bottom will be pasty).

12. Put the boiled eggplant into the casserole, boil until the water is boiling (that is, the casserole is hot), and finally sprinkle with the chives.

Three, yellow braised chicken rice

Ingredients: Chicken

Ingredients: Cooking oil, salt, pepper, shiitake mushrooms, green peppers, carrots, green onions, ginger, garlic, light soy sauce, oyster sauce, chicken essence, rice, corn ballast, sorghum rice!

Directions: 1) Remove the bones of the chicken thighs and marinate them with salt and pepper.

2: Use medium-low heat in the pot, put the chicken skin first (don't use a spatula to turn it back and forth at this time), the chicken is crispy, turn it over, turn off the heat for a few minutes, and bake with the residual temperature of the pot.

3) Soak the shiitake mushrooms until soft, slice the green pepper and carrot, and divide the shiitake mushrooms into two.

4) Cut the chicken thigh into strips.

5: Add the remaining chicken fat to the chicken and stir-fry the garlic, shallots and ginger, the mushrooms, the carrot slices, the mushrooms soaked in the water, the soy sauce and oyster sauce to simmer.

6) Add salt to the chicken thighs and dissolve in the chicken essence broth for about 8 minutes.

7: When the soup is about the same, add the green peppers.

8) Soak rice, corn and sorghum rice together for 30 minutes and put them in the rice cooker.

9: Delicious and nutritious braised chicken rice is good! Delicious~