The fragrant food is ready to eat! Sour and spicy and refreshing, the whole family loves to eat, one plate is definitely not enough!

Hot and sour cabbage

Materials

Medium beef cabbage, 1 pork belly, 200 grams of thin-skinned green chili pepper (not spicy), 1-2 green onions, ginger and garlic, 3-4 slices each/duan, 1 tablespoon of Lao Gan Ma black bean sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of Sichuan peppercorn, 4-5 grains of salt, 3-5 grams of salt (adjust according to preference), 1 tablespoon of balsamic vinegar, corn oil, etc

method

Tear the cabbage and thin-skinned green pepper into slices, wash and drain.

Slice the pork belly.

Slice the green onion, ginger and garlic, and put the peppercorns together for later use.

Put oil in the pot, put the pork belly, fry it over low heat until it is slightly charred, the surface is light yellow, and most of the lard has been fried, so it will not be greasy when eating.

Put in Pixian bean paste and Lao Gan Ma, green onions, ginger, garlic, peppercorns, stir-fry over high heat and stir-fry until fragrant.

Add cooking wine, dark soy sauce, light soy sauce and stir-fry for a while.

Pour in the cabbage, green peppers, salt, and stir-fry for about a minute (if you prefer a softer texture, sauté a little more).

Add vinegar, turn off the heat and serve.

The little rooster eats like this

Materials

1 small rooster, 1 local egg, 4 green peppers, 7-8 garlic cloves, half an onion, half a coriander, a pinch of salt, light soy sauce, Sichuan pepper or green rattan pepper (add according to preference)

method

A small rooster, washed and drained.

A pinch of salt, not too much according to taste.

Rub salt on the rooster, massage the chick, rub a little into the chicken cavity, and marinate for 20 minutes.

A local egg, beat and set aside

A variety of side dishes are prepared, and you can mix and match them according to your preference

Preheat the oven for 5 minutes and then put the small on the grill at 200°C for 10 minutes.

Brush with egg wash and bake in the oven at 230°C for another 5 minutes (crispy skin).

Without an oven, it is okay to steam directly in the steamer for 15 minutes, and the flavor is different.

At this time, the fragrance is unbearable

Take out the prepared small and tear it into small pieces directly by hand. The meat of the small rooster is extremely tender, and when you tear it by hand, the juice in the chicken will flow out, so you don't need to tear it too small, just pull it and tear it all up.

Heat oil in a pan.

Stir-fry the garlic and stir-fry until fragrant (if you like Sichuan peppercorns, you can add some at this time, and it will be even better if you have green rattan peppers)

Then add the green pepper and stir-fry.

Then put the torn rooster and onion at the same time, add an appropriate amount of salt, and stir-fry over high heat.

For about 2 minutes, the onion is slightly soft,

Add light soy sauce and coriander and stir-fry for 1 minute.

Remove from heat and serve.

Braised meat segments

Materials

Main material

200 grams of tenderloin, 1 green pepper, 1 onion, 1/2 coriander, 1 slurry, 2 tablespoons of batter, flour, 2 tablespoons of starch, half a tablespoon of white pepper, 3-5 grams of salt, 3-5 grams of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of ginger, two or three slices of green onion, 1 garlic for stir-fried seasoning, 1 clove of five-spice powder/thirteen spices, 15 grams of garlic, 1 tablespoon of light soy sauce, 3-5 grams of salt, 1 tablespoon of starch, 1 tablespoon of chicken essence (optional), 1/2 tablespoon of rapeseed oil/salad oil/corn oil/sunflower oil, 1/3 pot

method

Handle the ingredients. The meat is cut into small pieces and marinated in marinade.

Handle the ingredients. Adjust the paste. The consistency is as shown in the picture, and a small half bowl is enough.

Handle the ingredients. Sliced green pepper onion.

1/3 pot of rapeseed oil, heat over medium heat to low heat, and fry the meat in batches. After frying in stages, heat the oil pan over high heat, re-fry for 30 seconds, stir-fry quickly, turn off the heat at that time, and remove the oil.

Usually I don't use rapeseed oil at home, but this time I bought it because of a supermarket promotion, and the fried color is good and golden. Preparation of the boiled meat section Step 4

When frying the meat, mix the sauce and set aside.

Leave a little oil base in the pot, you can throw the green onion and ginger of the marinated meat into it, garlic slices, and five-spice powder. After stir-frying, add onions and green peppers, stir-fry, add fried meat segments, stir-fry for about 30 seconds, pour in the sauce and stir-fry evenly, sprinkle in coriander before turning off the heat, and don't let go.

The fragrant boiled pork is ready to eat!

Shiitake mushroom meat sauce

Materials

Pork filling (seven lean and three fat), three taels, fresh shiitake mushrooms, three coriander, four or five salad oils, two teaspoons of salad oil, 3 grams of sugar, 1 garlic cloves, 1 bag of fragrant sauce, 1 bag of white sesame/crushed peanuts, 1 teaspoon of water, half a bowl of water, and a teaspoon of chili oil

method

Dice the shiitake mushrooms, cut the coriander into sections, and crush the garlic cloves.

Remove the oil from the pan, medium and low heat, put sugar + crushed garlic, make a fragrance, add the meat foam, and stir-fry. When the meat foam turns white, add the shiitake mushrooms and stir-fry for one minute. Then add the fragrant sauce + white sesame seeds/crushed peanuts + chili oil, stir-fry evenly, add water, simmer over low heat for a few minutes, and look at the pot to stop being mushy. Finally, add the coriander, turn off the heat and serve on a plate after ten seconds.

You can mix rice, you can mix noodles, you can drink alcohol. Tasteful and versatile.