The home-cooked food on the table is really delicious, spicy and delicious, and the family can't get enough of it!

Rattan pepper blood is vigorous

Materials

Duck blood, rattan pepper, garlic ginger, slices of green onion, dried chili, cooking wine spoon, light soy sauce, dark soy sauce, salt

method

Add ingredients to the hot oil over low heat, add the duck blood when the garlic is fried and charred, cook in cooking wine, sugar, light soy sauce, dark soy sauce, salt, a little water, and cook until the water is dry

More rattan peppers, a little more garlic and sugar

Stir-fried cabbage with pork belly

Materials

1 small cabbage, 100 grams of pork belly, light soy sauce, appropriate amount of salt, appropriate amount of chicken essence

method

Wash and cut the cabbage and set aside, I like to cut it into pieces

The pork belly is cut to a thickness of five millimeters, and it is best to cut it into large strips when you buy it, so that it is relatively large to cut out, and mine is relatively small, and it is not so large when you cut it out

Put a little oil on the bottom of the pot, heat the pork belly and fry it, which is more fragrant, and it can also make the meat a little less oily and not so greasy. Wait until both sides are golden brown and set aside, if there is too much oil, put some up

Heat over high heat, wait for a little smoke to appear in the pot under the cabbage pork belly, stir-fry, remember to add a little boiling water during the stir-frying process, because the cabbage is relatively dry, adding water can make the cabbage not easy to burn, and it can also make the cabbage cook faster

Stir-fry it so that it can almost be seasoned, I personally like less salt, more soy sauce, and then some chicken essence, and soy sauce at the end

Stir-fry evenly and remove from the pan

Grilled braised pork with green onions

Materials

1 pound and a half of pork belly with skin, 30 chives, 3 slices of ginger + 3 slices, 1 handful of shredded rock sugar, 2 tablespoons of cooking wine, 1 tablespoon of rice vinegar, 3 tablespoons of light soy sauce, 1 level spoon of salt (seasoning spoon)

method

Soak the pork belly with skin in water and wash it, put it in a pot with water, cover the meat, add 3 slices of ginger, and 1 tablespoon of cooking wine. Bring to a boil, turn off the heat after five minutes, and remember to turn over in the middle.

Wash with warm water and cut the skin into 1 cm sizes, not too big.

Wash 30 small chives and cut into three pieces.

Add a small amount of water to the pot and add a handful of rock sugar.

There is no need to boil the sugar, and all the rock sugar can be dissolved.

Pour in the meat, stir-fry for 5 minutes (you don't need to keep turning it), turn it until the water in the meat and sugar is dry, add the ginger shreds, and continue to turn for 5 minutes.

Add 1 tablespoon of cooking wine, 1 tablespoon of rice vinegar, 3 tablespoons of light soy sauce and stir-fry evenly.

Add the chives.

Stir-fry until tender.

Add 1 full bowl of boiling water, cover the meat and cook for 30 minutes. Turn it once or twice in the middle, because the amount of water is more or less, pay attention to the pot in the last 5-10 minutes, don't be confused.

Taste salty, add an appropriate amount of salt to your taste, don't add too much. Boil until there is no water in the pot.

Take out the meat and green onions, don't pour a small half bowl of oil in the pot, this is scallion oil made of pork, and it is delicious to stir-fry bibimbap and noodles.

Stir-fried cauliflower with pork belly and charred coriander

Materials

100 grams of pork belly, half an organic cauliflower, half a green onion, ginger and garlic, half a spoon of light soy sauce, half a spoon of oyster sauce, 1 spoon of cooking wine, one spoon of black pepper, an appropriate amount of cooking oil, an appropriate amount of salt, and half a spoon of seasoning

method

The cauliflower I bought was not big, I used half of it, just one plate, this kind of cauliflower is crispy with a hard stem. Cauliflower is not easy to wash, I soaked the water for a long time, add a little salt to kill, I don't know if it works, when I do it, control the water for backup.

After the pot boils, add an appropriate amount of cooking oil, add green onions, white ginger and garlic and stir-fry until fragrant.

Add the sliced pork belly, fry for a while, turn off the heat when slightly browned, add some black pepper, and add 1 tablespoon of cooking wine and stir-fry.

Then add half a tablespoon of oyster sauce and half a tablespoon of light soy sauce and stir-fry evenly.

Set aside the pork belly.

The oil remains at the bottom of the pan.

Pour in the cauliflower, stir-fry evenly, add salt immediately, and kill the water early. When stir-frying, turn to medium heat. Cover the pot and simmer for a minute or two, then the cauliflower water will come out, turn the pot and fry all the water.

When the water in the pot is dry, pour in the prepared pork belly and green onion leaves, and stir-fry all the time.

Stir-fry until the pan is a little mushy, and the burnt aroma wafts out. Don't really fry the paste, the last step is to stare at the pot, and keep turning the pot.