It's hot, make a few appetizing dishes for your family, spicy and delicious, really good food!

The practice of braised pork with sauerkraut

Ingredients

400 grams of pork belly, 250 grams of sauerkraut, 6 slices of ginger, 2 star anise, 1 cinnamon, 5 bay leaves, 1 tablespoon of bean paste, 1 tablespoon of salt, 2 grams of chicken essence, 4 tablespoons of light soy sauce, 4 tablespoons of dark soy sauce

steps

Rinse the pork belly and cut into small pieces

Blanch the water in a pot

Rinse the blanched pork belly to remove the foam and set aside

Slice the ginger and sauerkraut, wash and cut into sections

Put the pork belly into a casserole, and add star anise, cinnamon, bay leaves, ginger cubes, and a spoonful of bean paste

Add an appropriate amount of water to the pot at one time, light soy sauce, dark soy sauce, salt, and brine

Bring the ingredients to a boil, cover and turn to low heat and marinate for 40 minutes

Add bottom oil to the pot and stir-fry the ginger slices until fragrant

Add sauerkraut and stir-fry over high heat

Add the braised pork and an appropriate amount of brine sauce, cover and simmer over low heat for 5 minutes, and finally add the chicken powder

The preparation of the casserole tofu pot

Ingredients

250g fried tofu, 150g pork belly, 1 small onion, several cloves of garlic, 1 dried chili

steps

Ingredients: fried tofu, sliced pork belly, baby onion, garlic, green peppers, dried chilies.

Heat the casserole, put a few drops of oil in the bottom of the pan, pour the pork belly into low heat and fry until the oil comes out.

Fry until the surface is slightly browned.

Add the onion, garlic and chili. Turning with chopsticks will make a sizzling sound, relying on the high temperature of the clay pot to make the food cooked, so as to exude a delicious aroma, which is how the so-called gel pot of Cantonese people comes from.

Add the green peppers, add a pinch of salt, and continue to turn with chopsticks.

Finally, pour in the chopped fried tofu.

Sprinkle with soy sauce, add a little water, cover and simmer for 5 minutes.

Dishes made in a casserole are particularly fragrant.

The practice of roasted winter melon with wild yellow eel

Ingredients

500g yellow eel, 300g winter melon, 2 garlic accessories, 1 piece of ginger, appropriate amount of chives, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of cooked lard

steps

The yellow eel is killed, the internal organs are removed, washed and cut into small pieces.

Peel the winter melon and cut it into cubes.

Slice the ginger and remove the skin of the garlic.

Heat the pot and add an appropriate amount of cooked lard and tea oil, pour in the ginger slices and garlic and stir-fry until fragrant.

Pour in the drained eel and stir-fry.

Stir-fry until the eel section changes color, pour in cooking wine.

Then pour in an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes.

Pour in the winter squash.

Add sugar, dark soy sauce, light soy sauce, salt and pepper and continue to simmer for about 15 minutes.

Stew until the eel and winter melon are crispy, collect the juice and sprinkle with chopped green onions.

Stir-fried vermicelli with loofah fungus

Ingredients: 1 loofah, 1 small handful of black fungus, 1 small handful of vermicelli, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of minced garlic

steps

Ingredients: loofah, fungus, vermicelli.

Soak the vermicelli and black fungus in water and wash them.

Peel the loofah and cut into hob pieces.

Heat oil in a pan and stir-fry minced garlic until fragrant.

Pour in the loofah and stir-fry until tender.

Add the fungus and fry for two minutes.

Add the vermicelli and stir-fry well.

Add salt to taste.

1 tablespoon light soy sauce and stir-fry evenly.

Add half a bowl of water and simmer for two minutes.